All Episodes

739: Flynn McGarry Was a Prodigy. Now He’s a Pro.

738: How Wolfgang Puck Became Wolfgang Puck

737: Read the Cookbook. No, Really. Inside Tanya Bush's Narrative Baking Memoir.

736: Hello Home Cooking with Ham El-Waylly

733: Building Santo Taco with Santiago Perez

732: Simon Kim Changed the Language of Korean Barbecue

731: 10 Years of Koreatown with Deuki Hong

730: How Maxine Sharf of Maxi’s Kitchen Bet On Herself

729: The Wild and Influential Aquavit Days with Marcus Samuelsson

728: A Delicious Deep Dive Into Somali Food with Ifrah F. Ahmed

727: The Life of a Constipation Consultant with Michelle Rabin

726: Building a Modern Jewish Deli with Edith's Elyssa Heller

725: The Recipe For a Classic NYC Restaurant with Alex Raij

724: A Rising Star Chef, 20 Years in the Making, with Corima’s Fidel Caballero

723: “Restaurant Lists Piss Me Off,” and the Future of Food Television with Ben Liebmann

722: What Eric Kim Really Thinks About Food52

721: Reviewing 100 Los Angeles Burgers, Pizza, and Tacos with Luca Servodio

720: A New Era For Fancy with Jerrelle Guy

719: Scott Conant Doesn't Just Play a Chef on TV

718: How Brooks Reitz Got His Hands on the Holy Grail of Restaurant Training Manuals

714: Natasha Pickowicz Wants Everyone to Hot Pot

713: Inside Roads & Kingdoms with Nathan Thornburgh

711: Real Talk About Restaurant Stars and Awards with Marc Vetri

710: You Need to Get to Charleston with Kultura⁠'s Nikko Cagalanan

709: Kitchen Advice and Meditations with Tamar Adler

708: Shorting Protein, Starbucks’s Stumbles, and WTF Is Up with All This Farmer Cosplay with Snaxshot’s Andrea Hernández

707: Behind the Scenes at America’s Test Kitchen with Dan Souza

706: The Secret History of the Bagel with Laurel Kratochvila

705: The Year in Los Angeles Restaurants with Jenn Harris of the Los Angeles Times & Jordan Okun and Max Shapiro of Air Jordan

704: The Year in NYC Restaurants with Alan Sytsma of New York Magazine & Mahira Rivers of the New York Times

703: Yara Herrera’s Hellbender Can’t Be Ignored

702: Andrew Zimmern's Secret Restaurant Critic Past

701: Carla Hall Is the Best Kind of Cookie Snob

700: Elbow Bread's Zoë Kanan Makes the Case for the Knish

698: Best Cookbooks of the Year with Now Serving and Kitchen Arts & Letters

697: Translating Italian Cooking’s Holy Grail

696: Rich Torrisi Doesn't Do Vanilla

695: Holiday Cookie Boot Camp with Vaughn Vreeland & Marissa Rothkopf

694: Inside the New York Magazine Food Beat with Chris Crowley

693: Rome's Real Deal and Cracking Carbonara's Code with Katie Parla

692: What Breaking 2 Million on Social Really Feels Like with Hannah Taylor

691: Samin Nosrat Does It Again

690: Eating Along the Many Silk Roads with Anna Ansari

689: Tom Colicchio's First Cookbook Says It All

688: Gabrielle Hamilton on Writing Hard Truths and Prune’s New Era

687: Peak Private Label on Food Writers Talking About Food Writing with Maggie Hoffman

686: Cha McCoy Is Doing Wine Pairings for the People

685: Restaurant Trends and Resiliency with Resy CEO Pablo Rivero

684: Inside @cabagges.world with Anna Archibald and Kevin Serai

682: Jordan Salcito Has a Smart Mouth

681: Don’t Be the Worst Dinner Party Guest with Chelsea Fagan

680: From NBA Dancer to Bad B*tch in the Kitch with Cassie Yeung

679: Hetty Lui McKinnon Has a Salad Superpower

676: Michael W. Twitty Went Deep On American Southern Food

675: The Incredible Nite Yun and Why Cambodian Food Is So F*cking Good

674: Sean Sherman Shares The Diverse Indigenous Foods of Turtle Island

673: That Time Alice Waters Went Canoeing With RFK Jr.

Preview: Fela Kuti: Fear No Man

670: New York’s Brunch Recession on Food Writers Talking About Food Writing with the New York Times Nikita Richardson & Matt Rodbard

668: To Die For: Rosie Grant Is Documenting Gravestone Recipes

667: This Pasta Conversation Will Change Your Home Cooking Life with Joshua McFadden

666: Vittles Editor Jonathan Nunn Is Redefining UK Food Media

665: Queer Eye Was a “Middle-Aged Boy Band” with Antoni Porowski

664: Food Writers Talking About Food Writing with Elyse Inamine & Matt Rodbard

663: Restaurant Chef Life with Sara Kramer (Kismet) and Sarah Thompson (Casa Playa)

662: Pastry Diplomacy with David Lebovitz

660: Muse Is a Los Angeles Restaurant Scene Secret with Fardad Khayami

659: The Jake Cohen Experience

658: Novelists Ed Park & Jason Diamond Get the Food Details So Right

656: Real Talk About Cervos and Eel Bar with Aaron Crowder

655: Top Chef Melissa King Doesn’t Need a Restaurant

653: Evan Funke Makes up With the Pasta Machine

651: Understanding AI in the Grocery Store, Sweetgreen's Dip, and Tariff Chaos with Dan Frommer

650: New Fall Cookbooks with Alexis deBoschnek & Miyoko Schinner

649: The Art of Clocking Restaurant Critics with Drew Nieporent

648: From Buzzy Food Brand to the Menu at Taco Bell with Zab’s Miles Soboroff

647: Baking Hits, Flops, and Absolute Keepers with Sally's Baking 101

646: Hot Takes and Hotter Copy with Khushbu Shah

644: Please No More “Burrata Restaurants" with Jeff Gordinier

643: Union Square Cafe at 40 with Danny Meyer

642: Yasmin Khan Takes Us to Sabzi School

641: London Loves the Mystery of a Pain Au Chocolat with Rosie Kellett

639: Sami Tamimi’s Palestinian Garden

638: Meet Your New New York Times Restaurant Critic, Tejal Rao

637: The Korean Restaurant Family Novel with Jinwoo Chong

636: Life at the Top of the Masthead with Food & Wine Editor in Chief Hunter Lewis

635: Taiwan #1 with Eric Sze

634: Inside the Mind of a Former Whole Foods Buyer with Cathy Strange

633: Do You Really Know Your Favorite Condiment? Claire Dinhut Will Take You to School.

632: Padma Lakshmi, Live and Unfiltered

631: Lei Is an Exciting, Singular Chinese Wine Bar in NYC with Annie Shi

630: Is Akhtar Nawab New York City’s Most Respected Chef?

629: It’s Always Maine Lobster Season with Ham El-Waylly

628: The Bold Flavors of Fujian with Jess Eng

627: An Epic NYC Pizza Tour with Maurizio Leo. Plus, Anthony Falco’s Italian Pizza Adventures.

626: B. Dylan Hollis Took the Wildest Roadtrip Across America to Make the Sweetest Cookbook

625: Marc-Kwesi Farrell Made Ten to One The Buzziest Rum Brand

624: Food Writers Talking About Food Writing with Mahira Rivers

623: Jodi Moreno Shares Her Mexico City Recs and Simple Pleasures in the Kitchen

622: Basque Restaurant Blowout: The Good, The Bad, and the Pil Pil with Max Shapiro