It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry…
Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived.…
Meherwan Irani has been sharing wisdom about Indian street food since first appearing on this show in 2019. That would be vada pav’s genius, naan’s overratedness, and his mom’s three-lentil dhansak.…
Ali Francis is an Australian writer and pastry chef living in Salt Lake City, Utah. She’s the author of the new book The Curious Lives of Vegetables: An Artful Exploration of the Wonderful World of…
Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, Extra Good, has yielded countless hits, and now she has a debut cookbook to enjoy:…
Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on two continents at San…
Maria Geyman is the founder of Masha Tea, a board-certified naturopathic doctor, and the author of With Tea: Culture, Accoutrements, and Rituals. It’s a great new book all about the wide world of tea,…
Tanya Sichynsky isn’t a vegetarian—but as the editor behind NYT Cooking’s newsletter The Veggie, she’s spent years making the case that vegetables belong at the center of the plate. Her new book, Veg…
Polina Chesnakova’s latest cookbook, Chesnok, opens with a hard question: What do you call the food of a diaspora that has outlived the country that made it? Polina—born in Ukraine to a Russian mother…
Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years later, after stints at Benu,…
