All Episodes

621: Unpacking Swedish Candy’s Viral Success with BonBon’s Leonard Schaltz

620: Hailee Catalano Shares Her Hearts For Chicago, Red Sauce Classics, The Jersey Shore, and Rachael Ray

619: Aimee France Has The Internet’s Attention

618: If You Can Kill It, Swamp Dogg Can Cook It

617: Masala y Maíz Is Rooting Deep in Mexico City

616: Meet Your New New York Times Restaurant Critic, Ligaya Mishan

615: Eddie Huang, an NYC Restaurant Pioneer, Is Back in Town Baby

614: Is Substack the Most Exciting Place For Food Writing? Austin Tedesco Has Thoughts.

613: Food Is Funny with Former Simpsons Showrunner Bill Oakley

612: Radio Bakery’s Kelly Mencin Rises to Meet the Hype

611: From Bahrain to Ottolenghi to the World with Noor Murad

610: Big Flavors, Banned Words, and 20 Years at Condé Nast with Bon Appétit’s Chris Morocco

609: ​​Dan Giusti Is Bringing Restaurant Chefs Into School Cafeterias

608: TASTE Travels: Portland, Oregon

607: Hot Galette Summer with Rebecca Firkser

606: The NA Craft Beer Boom Is Real with Best Day (Tate Huffard) & Visitor (Rob Jensen)

605: Food Writers Talking About Food Writing with New York Magazine’s Tammie Teclemariam & Matt Rodbard

604: Woldy Kusina Is Filipino Cooking for the Fashion Girlies with Woldy Reyes

603: TASTE Travels: Traverse City, Michigan

602: The Novel ‘Food Person’ Loves Cookbooks, Has Suspicions About Food Media with Adam Roberts

601: Plant-Based Around Every Corner with Mehreen Karim

600: The Jonathan Gold Question with Restaurant Critic Besha Rodell

599: Telling Queer Food Stories with John Birdsall & Erik Piepenburg

598: Food Writers Talking About Food Writing with Eater's Jaya Saxena & Matt Rodbard

597: Inside New York City's Thai Takeover with Ali Domrongchai

596: Taking the Temp on Food Media, Podcasts, Creators, Pop-Ups, and Today’s Dining Culture with Tasteland

595: Saveur, The New York Times, and On the Road in California with Journalist Betsy Andrews

594: New York Chef ​​Leah Cohen Is On TV, and Under the Radar

593: We Like to Dinner Party with Casey Elsass & Michael Symon

592: Meera Sodha on Falling Back In Love With Cooking

591: From Condé to Culinary School to 2.3 Million on TikTok with Meredith Hayden of The Wishbone Kitchen

590: From Top Chef to Kwéyòl / Creole with Nina Compton

589: Food Writers Talking About Food Writing with David Farley & Matt Rodbard

588: Pujol's Enrique Olvera Has Thoughts About the Tasting Menu

587: Setting a Place for Us with Hawa Hassan

586: Scarr's Changed the New York City Slice Forever with Scarr Pimentel

585: Taqueria Ramirez Is New York’s Favorite Taco

584: Jamie Oliver Stops By!

583: Double Dating with the Obamas with Journalist Michele Norris

582: Food Writers Talking About Food Writing with Kat Kinsman & Matt Rodbard

581: It's Always Ice Cream Season with Tyler Malek (Salt & Straw) & Pooja Bavishi (Malai)

580: Big James Beard Thoughts and Buttery Baking Trends with Nicole Rucker

579: Say Yes to Michigan Produce and Spirits with Eli Sussman

578: Rick Martinez Is Salsa Daddy

577: Open-Sesame Minded with Seed + Mill's Rachel Simons

576: TASTE Travels: Eating Really Well In Philadelphia with Tyler Akin and Muhammad Abdul-Hadi

566: Robert Sietsema’s Substack Era May Be His Best

565: Trust Molly Yeh About the Velveeta Fudge

564: TASTE Travels: Victoria, British Columbia

563: Top Chef's Eric Adjepong Gives Ghana the Cookbook It Deserves

562: Third Culture Cooking Is American Cooking with Zaynab Issa

561: Fixing Restaurants Comes Down to One Thing with west~bourne’s Camilla Marcus

560: Asmeret Berhe-Lumax Is Fighting Hunger with One Love Community Fridge

559: Climbing Momofuku Mountain with Paul Carmichael

558: Righteous Eats on Giving NYC Restaurants the TikTok Bump with Jaeki Cho and Brian Lee

557: Can Doughnuts Be World-Class Desserts? Fany Gerson Makes a Sweet Case.

556: Bonnie’s Calvin Eng Has MSG Tattooed on His Arm (And All Over His Book)

555: Batali, Bourdain, Booze, and One Incredible Memoir with Laurie Woolever

554: Inside the Crazy World of NYC Restaurants with Emma Bengtsson (Aquavit) & Michael Stillman (Quality Branded)

553: Sourdough Myths Debunked, Love For the Bread Machine with Richard Hart & Lukas Volger

552: 150 Flavors of Cheesecake with Tavel Bristol-Joseph

551: Cake Zine's Daily Bread with Aliza Abarbanel & Tanya Bush

550: Cult Melons and a Wild Elk Plug with How Long Gone’s Jason Stewart

549: From Dinner SOS: What Should I Cook This Winter?

549: Was There Ever a Bon Appétit vs. Food & Wine Rivalry? Dana Cowin Has Thoughts.

548: How to Quit Your Job to Write a Cookbook with Kristina Cho

547: The Tiny Cocktail Revolution Is Here with Tyler Zielinski

546: Is Moonburger the Future of Fast Food? Jeremy Robinson-Leon Thinks So.

545: Aliza and Shirley's Taiwan and Thailand Food Adventures

544: Food Writers We Like with Kiera Wright-Ruiz (My (Half) Latinx Kitchen) & Anna Hezel (Best Food Blog)

543: Bumping Around the Baltics and Central Asia with Journalist Caroline Eden

542: New York Times Columnist Eric Kim Digs into Chicago Pizza, Jajangmyeon, and Softboy Foods

541: Los Angeles Restaurants Right Now with The Angel’s Emily Wilson

540: Baking Is Like Karaoke with Abi Balingit

539: Oh My, It’s a Great Talk About Dijon Mustard

538: New York in the ‘90s and Inside Culinary Class Wars with Edward Lee

537: The Father of California Cuisine Returns with Michael McCarty

536: Jason Diamond’s Guide to NYC with Writer and Garlic Lover Jason Diamond

535: Southern California Road Trip: Orange County and the San Gabriel Valley

534: Southern California Road Trip: San Diego, Carlsbad, Oceanside

533: Paneer's Possibilities and Big Ideas in Modern Indian Cooking with Romy Gill

532: The Untold Story of Carolina Grits, Florida Tomatoes, and the Georgia Peach with Shane Mitchell

531: Korean Food Explodes Outside Koreatown with Kisa’s David Joonwoo Yun

530: London Restaurant Reviewing and What the Royals Really Ate with Tom Parker Bowles

529: New York’s New Semi-Anonymous Restaurant Critic with Feed Me’s J Lee

528: The New Taiwanese Pantry with Lisa Cheng Smith

527: The Unofficial Talent Scout of New York City with New York Nico

526: Noma, wd~50, Ice Cream Adventures, Inspiring Marcus from The Bear with Chef Malcolm Livingston II

525: You Really Don’t Know German Food, One of the World’s Great Cuisines with Luisa Weiss

524: Designing the Future of Food with MOLD Founder LinYee Yuan

523: Real Talk From New York City Chefs with Suzanne Cupps & Harold Dieterle

522: Yotam Ottolenghi Stops By!

521: Great Recipes Don’t Need 20 Steps with Seattle Chef Renee Erickson

520: You Need to Visit Kingston, New York’s Most-Exciting Food Town with Innis Lawrence

519: Getting Real About Food Waste with Mill’s Harry Tannenbaum

518: Moving Your Family to the “Des Moines of France” with Steve Hoffman

517: The Four Horsemen Is Brooklyn Restaurant Canon with Nick Curtola

516: Your Holiday Salmon Came From Somewhere with Alaska Fisherman Hannah Heimbuch

515: Korean-American Food’s Big 2024 with Danny Lee

514: All the Natural Wine That’s Fit To Print with Dan Keeling of Noble Rot