Podcasts about Epicurious

Kate, Kristin, and Molly speak with Maggie Hoffman, host of The Dinner Plan Podcast, about her varied career in food media and what led to her starting her show. Maggie reminiscences about blogging, editing and working at Serious Eats and Epicurious as well as the ever changing landscape of food media. She shares why she began her podcast, the concept behind it and the intimacy allowed by the audio medium. She discusses her hopes and goals for the show, how it relates to her newsletter and the upcoming books and guests she is excited to see featured.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsMaggie HoffmanPodcast: The Dinner Plan PodcastNewsletter : The Dinner PlanNewsletter: What to DrinkInstagram: Maggiejhoffman Maggie's newsletter about starting a podcastHow to Battle Kitchen Burnout (And Still Get Dinner on the Table)5 Spices, 50 Dishes, by Ruta KahateStaples + 5, by Tanorria Askew Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe One-Bottle Cocktail, by Maggie HoffmanBatch Cocktails, by Maggie HoffmanDinner, by Meera SodhaThe Secret of Cooking, by Bee WilsonPerfectly Good Food, by Margaret Li and Irene LiStaples + 5, by Tanorria AskewSalt Sugar MSG, by Calvin EngWhat Goes with What, by Julia TurshenAmbitious Kitchen, by Monique Volz

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods, the bestselling author and Emmy Award-winning TV host shares the Italian approach to healthful eating—where nothing is off the menu—and you can have your pasta and eat it, too. In conversation with Jamila Robinson, editor in chief of Bon Appétit and Epicurious. This program was held on March 5, 2025. 

Jackie Summers is a James Beard Finalist, seasoned public speaker, and serial entrepreneur. Summers is the founder of JackFromBrooklyn Inc. and the creator of the award-winning Sorel Liqueur. His accolades include: Being named among the inaugural “Drink Innovators of the Year by Food & Wine Magazine, being named among the inaugural “Wine Enthusiast Future 40“, being ranked among the world's “100 Most Influential Bar Industry Figures” by Drinks International Magazine (2019, 2020, 2021, 2022, 2023), being named to the The 50 Most Influential People In Brooklyn Food (Brooklyn Magazine, 2015), being named to the Imbibe 75 (2021), and being named the 2019 Award winner for “Best Food Essay” by the Association of Food Journalists. He served 3 years as co-chair of the Education Committee for Tales of the Cocktail and 3 years as co-chair of the Education Committee for Bar Convent Brooklyn. He currently sits on the Vibe Advisory Council. Jackie has written for everyone from the James Beard Foundation to Plate, Wine Enthusiast, VinePair, Epicurious, Delish, and Edible Brooklyn. His flagship brand, Sorel Liqueur, is the most-awarded liqueur American made liqueur of all time, having garnered hundreds of gold (or better) awards. To know more about Jackie visit his Socials: Instagram: @theliquortarian LinkedIn: @jackie-summers

On this week's episode, host Caryn Antonini is joined by Andy Wang, a seasoned journalist covering the latest restaurants and bars, food and drink destinations and emerging cultural trends. Andy has a particular interest in giving a voice to Chinese and Asian Americans in the food and restaurant industry. Andy has written for Food + Wine, The Robb Report, Zagat, Taste, Condé Nast, Epicurious and many other publications. He is the co-founder of Dumpling Mafia NFT, he co-hosts both the Chinese Food Fight Club and Industry Only at The Cheese Store, podcasts. Andy also hosts Industry Only events and is based in Los Angeles but also covers New York and Las Vegas. For more information on our guest:@andywangnylaCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

YES, you can text us! We welcome Tony Greathouse (@wafflehousejesus.bsky.social) in the club! Plus, Woody (@TheWoodenChef), Mike (@picieswithfilters), Hector (@ClassicHexagon) and Kyle (@overkylart)!Mentioned (among others): Bad Monkey, Shrinking, Tulsa King (and other Taylor Sheridan shows/movies), Nobody Wants This, The English Teacher, No Dress Rehearsal, Somebody Somewhere, Loudermilk, Nightsleeper,  Man Up!, A Man of the Inside, UnPrisoned, MacGyver, Keith Robinson: Different Strokes, AP Bio, Epicurious, Virgin River, Shoresy, Only Murders in the Building, What We Do in the Shadows, LOTR: Rings of Power, Solo Leveling, Secret Level, The Penguin, Agatha All Along, Interior Chinatown, Creature Commandos, Disclaimer, St. Denis Medical, The Day of the Jackal, Teacup, Kaos, Slow Horses, The Old Man, The Franchise, The Agency, Say Nothing, Black Doves, Dune: Prophecy, Generation Kill, ReBoot and more news of upcoming shows. Enjoy!Twitter - Instagram - Website

This week we were able to brainstorm AI's potential in inclusive design with Dan Formosa, who is a renowned designer and researcher in the world of Universal and Human-Centered Design. Dan shares his insights on AI and product design and talks about human-centered approaches and inclusive design, critiquing traditional personas in favor of engaging with real people. Dan discusses his background in ergonomics and biomechanics, and his experience with the Epicurious show "Well Equipped."  Throughout, Dan stresses the need for empathy in design and understanding the full spectrum of user needs, seeing potential in AI to democratize design processes while cautioning against losing touch with real human experiences.Chapters00:00The Power of Conversation with Inanimate Objects05:12Exploring AI in Product Design10:42The Role of AI in Weather Prediction13:59AI's Emotional Intelligence: Ethical Considerations22:11The Importance of Inclusive Design in Education32:23AI's Role in Enhancing Design Conversations41:00The Power of Visual Collaboration46:09Rethinking Personas in Design54:48Universal Design: Inclusivity in Action01:01:06The Role of Conversational AI in Design01:10:04Transforming Consumer Relationships with Products01:17:01The Future of Design: Conversations and ConnectionsChad@vurvey.coSnagle@vurvey.coVurvey.com

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Tamron Hall and Lish Steiling join us to discuss their book “A Confident Cook,” where they share empowerment and excitement with those who are just beginning to cook. This book is packed with scrumptious recipes as well as cocktails and mocktails. Throughout, Lish and Tamron chat, teach, learn, and inspire you to keep it going in the kitchen. Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, "Tamron Hall," a best-selling author, and a self-taught cook. Born and raised in Texas, Tamron had her culinary senses ignited at an early age by her grandfather, BBQ pitmaster Louis Mitchell, and their bond developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's “Chopped.” She has worked for and contributed to the Today show, Food Network, The New York Times, the Tamron Hall show, Vanity Fair, and the Kitchn, among others. Visit http://youtube.com/TalksAtGoogle/ to watch the video.

"Chef Keesha's culinary journey began at the Natural Gourmet Institute for Culinary Arts in NYC, where she mastered the art of organic, vegan, and health-supportive diets. With a BS in Information Systems Engineering and an MBA from Simmons College, Chef Keesha brings a unique blend of culinary expertise and business acumen to the Live Loud table. From gracing the NYC fine dining catering scene to dazzling on Epicurious's 50 Person Prep Challenge and making waves on Food Network's Chopped, Chef Keesha is a force to be reckoned with," as described on Live Loud Foods website: https://www.liveloudfoods.comCheryl Gilmore joined Food Farms And Chefs Radio Show, first discussing how her career blossomed from one opportunity to the next, and ultimately rooting her path as the Wrightstown Market Manager.  Per Wrightstown Farmers Market's website, "On September 29, 2006 the newly founded Bucks County Foodshed Alliance held a Harvest Festival at the Middletown Grange Fairgrounds in Wrightstown to kick off the Wrightstown Farmers Market, a new kind of farmers market that would inspire numerous others in the county." They continued by explaining their mission, which was, "To provide a thriving outlet to connect consumers and producers of local, sustainably grown food products so that it strengthens the community and local farming economy." https://www.wrightstownfarmersmarket.orgJezabel Careaga's passion, traditions, and love of food is palpable when you hear her story in her own words on this week's Food Farms And Chefs Radio Show.  With origins in the hospitality and business management, Jezabel's hands-on approach guided her to creating a venue that was welcoming to not only visitors of Jezabe's, but also to the individuals who work in the spaces that she crafted by hand. Ultimately, she shares the comforting meals she grew up with through her menu, store, and bakery.  https://www.jezabelscafe.com

Wow, we love David Tamarkin so much, and this is such a great interview. We're old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he's now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company's terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company's bread magnum opus, and we talk about all of it with David.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet. Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Lexington Bakes, Cove Soda, and Zab's pepper sauce.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don't Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If there is anything you want to learn about the Caribbean island of Haiti, our next guest is the perfect person to get to know. Nadege Fleurimond, a Haitian-born culinary innovator, author and now restaurateur, is redefining Haitian cuisine through her acclaimed establishment, BunNan, located in Brooklyn's vibrant Flatbush Caton Market with a second location opening soon. Her culinary journey includes appearances on Food Network's “Chopped” and accolades from publications such as  Epicurious and Food & Wine. In this episode, Nadege is talking all things Haiti, including teasers about her annual trip to the island each January that gives those joining her a chance to experience Haitian culture firsthand. Listen and Connect Instagram Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org. Website: Diaspora Food Stories Episode Sponsors Tea's Me Hayti    

This is a free preview of a paid episode. To hear more, visit rethinkingwellness.substack.comNew York Times bestselling cookbook author Julia Turshen joins us to discuss intuitive cooking and how it relates to intuitive eating, how diet-culture recovery has influenced her approach to cooking and recipe writing, learning to accept that not every meal is going to be stellar (and why that's a powerful antidote to social-media diet culture), her new book, What Goes with What, and more. Behind the paywall, we discuss how we've both gotten to a place where work isn't our whole life, some behind-the-scenes looks at book publishing and book deals, Julia's experience of powerlifting and how it's changed her relationship with her body, how she navigates the diet and wellness culture in powerlifting, and both of our thoughts on the extreme protein consumption pushed by strength coaches and “protein girlies.”Paid subscribers can hear the full interview, and the first half is available to all listeners. To upgrade to paid, go to rethinkingwellness.substack.com.Julia Turshen is a New York Times bestselling cookbook author. Her latest book, Simply Julia, is an IACP award-winning national bestseller. Julia has written for multiple publications including The New York Times, The Washington Post, and Vogue. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women/non-binary individuals in food, and the host and producer of the IACP-nominated podcast Keep Calm and Cook On, which the New York Times has called “an antidote to diet culture.” Epicurious has named Julia one of the ‘100 Greatest Home Cooks of All Time.' She sits on the Kitchen Cabinet Advisory Board for the Smithsonian's National Museum of American History and is a member of God's Love We Deliver's Culinary Council. She writes a weekly newsletter, teaches live cooking classes every Sunday afternoon, and is a competitive powerlifter. Julia lives in the Hudson Valley with her spouse Grace and their many pets. Her next book, WHAT GOES WITH WHAT, will be out on October 15th.If you like this conversation, subscribe to hear lots more like it!Support the podcast by becoming a paid subscriber, and unlock great perks like extended interviews, subscriber-only Q&As, full access to our archives, commenting privileges and subscriber threads where you can connect with other listeners, and more. Learn more and sign up at rethinkingwellness.substack.com.Christy's second book, The Wellness Trap, is available wherever books are sold! Order it here, or ask for it in your favorite local bookstore. If you're looking to make peace with food and break free from diet and wellness culture, come check out Christy's Intuitive Eating Fundamentals online course.

When Tamron Hall and Lish Steiling first met while working at the Today show, they never imagined that their friendship would lead to endless kitchen adventures filled with laughs, learning, and even tears of pure joy. In A Confident Cook, they share that same empowerment and excitement with those who are just starting to cook. Learn how to select the tools you need (and skip the ones you don't!); how to stock your pantry; and how to cook for one, two, or a whole group. Scrumptious recipes include Baked French Toast with Berries for a crowd, Crispy Fried Chicken, Harissa Roasted Carrots with Queso Fresco, Chai Spiced Pudding, and cocktails and mocktails such as “Not Tonight, Satan.” Get the Book HERE: https://www.aconfidentcook.com “Lucky Tamron to have a gifted teacher like Lish to guide her! This is a perfect first cookbook for anyone who wants to have more confidence in the kitchen. -- Giada De Laurentiis” “Lish and Tamron's passion for cooking and sharing meals with family and friends comes crashing through the pages of this playful compendium of simple, delicious recipes and techniques. The book is chatty and personal with very clear directions on how to really set up your kitchen and become a confident cook. With irresistible recipes like Big Citrus Dutch Baby with Ice Cream Sauce for brunch and Chicken Thighs with Dates and Olives for dinner, I am in—you need this book!” --Suzanne Goin “Get ready for a culinary adventure like no other! A Confident Cook is not your average recipe collection—it's a conversation between friends. Join Lish and Tamron as they deliver simple and tasty twists on your favorite dishes, from classics to weeknight essentials. Get ready to explore a whole new world of deliciousness!” --Carla Hall “A Confident Cook is what happens when two genuine pros collaborate—in this case, a seasoned chef and an acclaimed host/interviewer. Together, Tamron and Lish get at the very heart and soul of cooking, why it matters, how it connects us, and how truly satisfying it can be when done with patience and love. Theirs is a friendship worth celebrating!” --Gail Simmons “Tamron and Lish's cookbook proves that food has the power to connect people together and they invite you along to share in that gift. This book has everything – from how to build your pantry, the gadgets you really do need, cooking basics like eggs and bacon perfectly, how to make risotto as well as delicious recipes like grilled cheese and crispy fried chicken. You can feel the love that Tamron and Lish have for their family and friends by the care and details they put into these recipes and the best part is that they want to share it with us, too!” ABOUT THE AUTHORS: Tamron Hall is an Emmy Award-winning television host and executive producer of the syndicated talk show, Tamron Hall; a best-selling author; a self-taught cook; and a mother. Born and raised in Texas, Tamron's had her culinary senses ignited at an early age by her grandfather, Louis Mitchell, a BBQ pitmaster, and the bond they developed around food. She has guest judged on the Food Network's “Beat Bobby Flay” and “Emeril Live,” and she's a longtime supporter and participant of leading culinary events such as the James Beard Awards, Food & Wine Classic, and New York City Wine & Food Festival. Off air, Tamron enjoys cooking at home with friends and family gathered around the table. Lish Steiling is a chef, food stylist, recipe writer, and James Beard-Award and Emmy Award-winning culinary producer. She is a co-founder of the brand The Taste Curators and is a regular chef on Epicurious's YouTube channel. Lish was also a champion on Food Network's Chopped. She has worked for and contributed to the Today show, Food Network, the New York Times, the Tamron Hall show, Vanity Fair, Giadzy, and the Kitchn, among others. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Rachel Karten is a social media consultant and author of the Link in Bio newsletter. Previously, she led the social media team at Bon Appétit and Epicurious. On a rare bicoastal recording, she joins the pod to talk about why we've reached peak reactive social content, how teleprompters work, why no one actually wants a chronological feed, and the important work the Utah Department of Transportation is doing. Hosted on Acast. See acast.com/privacy for more information.

About Gabrielle Chappel:Gabrielle is a seasonal chef and educator currently based in Brooklyn, NY. She is a graduate from the Institute of Culinary Education's Health Supportive Culinary Arts program. She works in culinary education, recipe development, catering, and private cheffing. She is a guest on hit Epicurious's YouTube series “4 Levels” and “Pro vs. Novice.” Her goal is to provide practical, engaging, and nourishing cooking tips that focus on utilizing what produce is available to us year round. She was just announced as the Season 3 Winner of Next Level Chef and will continue her story on Bite's new series-Gab's Next Course.InstagramYoutube SeriesWhat You'll Learn in this Episode:Summer seasonal produce. What's in season and what she's cooking up now. Favorite local farms and what are some key components of a farm-to-table system.Gardening tips and what she's growing right now.Experience in winning Season 3 of Next Level Chef. What has she learned so far when it comes to mentorship. Gabrielle's new Bite Originals series on Youtube.Support the Show.About Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called ⁠"Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,⁠” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called⁠ The Diwali Menu on Food Network Digital⁠ and appeared as a guest judge on the network's competition series, ⁠Money Hungry⁠.  A TEDx speaker and chef at the ⁠Institute of Culinary Education⁠, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the ⁠TODAY Show⁠, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in ⁠Forbes⁠. She was also featured in ⁠Huffington Post⁠, People, Women's Health, ⁠Thrive Global⁠, Mashable, Epicurious, ⁠Bon Appetit⁠ and more. enjoy!!

Hi Guys! Welcome back to What's On Your Mind! Today, I sat down with Chef Palak Patel, to talk about how she was able to break barriers and achieve her dreams. Born and raised in India and trained at the Institute of Culinary Education, Palak is the author of a new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection,” published by HarperCollins (Harvest).  She's a classically trained chef, restaurateur, and winner of Food Network's famed Chopped and Beat Bobby Flay. She was also a finalist on Food Network Star season 14.  Palak hosted a digital series called The Diwali Menu on Food Network Digital and appeared as a guest judge on the network's competition series, Money Hungry.  A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like BMW, Well+Good, Clif Bar, Barclays, Microsoft, Ulta Beauty, Whole Foods, and Hello Fresh. She's made on-camera appearances on the TODAY Show, Food52 digital, and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit and more.

It's been a busy summer for Bon Appétit and Epicurious' editor-in-chief Jamila Robinson, who stepped into the top editor role last September. Amid changing algorithms and impacts to search traffic, Robinson is prioritizing relationship building between audiences and Condé Nast's cooking brands by expanding the coverage of food to include categories like sports and relationships, challenging the idea of “traditional” cooking and building new subscriber products. Bon Appétit took a page from its sibling brand Allure to create a subscription business similar to Allure's Beauty Box, but with a cooking twist. This month, the Cook with Bon Appétit monthly subscription box launched, priced at $34 per month, $96 per quarter or $336 per year, providing subscribers with five editorially selected ingredients, five recipes using each ingredient, video instructions and a digital subscription to Bon Appétit and Epicurious. On the latest episode of the Digiday Podcast, Robinson talks about the new Sports issue of Bon Appétit, hitting newsstands today, as well as widening the aperture of cooking culture and lifestyle that the magazine covers to appeal to a modern audience.

You have got to meet Chef Palak Patel. In the food world, she has done it all - classically trained chef, restaurateur. Culinary instructor, private chef. You might have seen her on TV, whether it was winning Food Network's Chopped , Beat Bobby Flay or as a finalist on Food Network Star season 14. She's done other shows, TV news appearances, like the TODAY show, even showcasing Diwali celebratory dishes on Food Network. And not to mention publications including Forbes, Huffington Post, People, Women's Health, Thrive Global, Mashable, Epicurious, Bon Appetit, Los Angeles Times, India Abroad, and made the cover of Atlanta's Simply Buckhead magazine as a rising star to watch in 2021 and beyond. Currently the exciting news is the release of her new plant-based cookbook called "Food Is Love: Plant-based Indian Inspired Recipes To Feel Joy and Connection. Instagram: @chefpalak Website:  Book Info: Food is Love Food Network Digital Original Series : Diwali Follow Jes on Instagram @jessoulfood and find out about all the other inspirational guests!

Ash Rodriguez is a Seattle-based award winning food writer and photographer. She is the author of three cookbooks; Date Night In, Let's Stay In, and Rooted Kitchen - which just came out here in the Spring of ‘24. Ash is also the host and co-creator of the James Beard nominated series, Kitchen Unnecessary; an online series which uncovers the world of wild foods through foraging, fishing and regenerative harvesting. Ash and her work have been featured in Outside Magazine, Food & Wine, Saveur, Epicurious, Edible Seattle and many more. She is a graduate of and guide for Seminary of the Wild Earth through the Center for Wild Spirituality and a certified Nature and Forest Therapy guide through the Association of Nature and Forest Therapy Guides.In today's episode, Mark and Ash dive into living in the awe of the Pacific Northwest, Ash's early years and trajectory to her current work, raising a family and avoiding burnout, spiritual callings, and why food tastes better cooked over a fire. Save What You Love with Mark Titus:⁣Produced: Emilie FirnEdited: Patrick Troll⁣Music: Whiskey Class⁣Instagram: @savewhatyoulovepodcastWebsite: savewhatyoulove.evaswild.comSupport wild salmon at evaswild.com

Bio: "Hi! I'm Yasmin. Here's a bit about me. Well, a lot about me. A few years ago, I fell in love with the Spanish island of Menorca and have since upended my life as I've sold or donated most of my belongings, save for my cookbooks/books and beloved kitchen items, so I can spend at least half the year in Menorca. You'll find more updates of this particular life period in my newsletter. Food was a happy part of my childhood, likely because my parents were adamant about us gathering around the table for every meal, no matter what crazy schedules we had, and some my favorite memories are around the dinner table. At Cornell University, I planned on being a doctor and even worked at Cedars-Sinai in LA for a year, but I knew deep down that it wasn't the path for me (we always know, don't we?).After making list after list trying to figure out what to do with my life, food and travel kept popping up. So at 23, I moved to NYC to work at a small publishing house and found the Food Studies Master's program at NYU, which felt like a dream come true—we learned about food through the lens of culture, history, politics and so much more, even writing our own food tours in NYC neighborhoods. My final project was a cookbook proposal titled, Dinner with Friends.I then had the very fun job of working on the 2010 Food & Wine cocktail book and freelancing at the magazine. From there, I ran the cooking section of a website as a food editor for two years, when I decided I had had enough of working at a desk and wanted to travel the world. In a fortuitous happening, I became an undercover luxury hotel, restaurant and spa inspector for Forbes Travel Guide for four years, complete with a fake name and credit card (Isabella Harper, if you're curious). She was great. I lived in NYC, LA and London during that time, traveling around the world, from Shanghai to Rio, all over North America, Europe and more, which is when I also learned the joys of traveling alone. During that time, I wrote a weekly recipe column for Serious Eats that, in another twist, became the basis for my first cookbook, Keeping it Simple. The book ended up being much loved (which warmed my heart!), and it's both exciting and surreal what's happened with my career since. Here's a brief summary: I'm currently a regular contributor to NYT Cooking and was also nominated for a Webby Award for my video work with The Kitchn. My recipes and writing have appeared online and in print publications such as The Washington Post, Food52, The Kitchn, Guardian Feast, Today Show Food, Epicurious and others. I've written two more books, and the third Cook Simply, Live Fully is out now!" Website: https://www.yasminfahr.co/about Buy the books: https://www.yasminfahr.co/books ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Maria Ylagan Orosa was born in the Philippines, and she spent her life working to eliminate food insecurity there. She revived the use of locally available ingredients, and wrote recipes that are found in Filipino cuisine today.  Research: "Maria Orosa." Encyclopedia of World Biography Online, Gale, 2023. Gale In Context: U.S. History, link.gale.com/apps/doc/EQFOIO615521998/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=8d615f86. Accessed 17 Apr. 2024. Bentley, Amy. “How Ketchup Revolutionized How Food Is Grown, Processed and Regulated.” Smithsonian. 6/4/2018. https://www.smithsonianmag.com/innovation/how-ketchup-revolutionized-how-food-is-grown-processed-regulated-180969230/ Butler, Stephanie. “The Surprisingly Ancient History of Ketchup.” History. 8/15/2023. https://www.history.com/news/ketchup-surprising-ancient-history Campbell, Olivia. “Fighting Colonialism with Food.” Beyond Curie. 3/20/2022. https://oliviacampbell.substack.com/p/fighting-colonialism-with-food Elias, Megan. “The Palate of Power: Americans, Food and the Philippines after the Spanish-American War.” Material Culture, Vol. 46, No. 1, Special Issue: Food as Material Culture (Spring 2014). Via JSTOR. https://www.jstor.org/stable/24397643 Gandhi, Lakshmi. “Ketchup: The All-American Condiment That Comes From Asia.” 12/3/2013. Code Switch. https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia Garcia, Evelyn del Rosario and Mario E. Orosa. “The Last Days of Maria Y. Orosa.” http://orosa.org/The%20Last%20Days%20of%20Maria%20Y.%20Orosa.pdf "Grave marker revives interest in WWII heroine Maria Orosa." Philippines Daily Inquirer [Makati City, Philippines], 16 Feb. 2020, p. NA. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A614090024/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=be1e4b8d. Accessed 17 Apr. 2024. Lady Science. “Maria Ylagan Orosa and the Chemistry of Resistance.” 2020. https://www.ladyscience.com/features/maria-ylagan-orosa-chemistry-of-resistance "Maria Y. Orosa: Food hero." Philippines Daily Inquirer [Makati City, Philippines], 21 Dec. 2022, p. NA. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A730825601/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=813ad541. Accessed 17 Apr. 2024. "Maria Y. Orosa: In peace and war." Manila Bulletin, 11 Feb. 2005. Gale In Context: Environmental Studies, link.gale.com/apps/doc/A128362909/GPS?u=mlin_n_melpub&sid=bookmark-GPS&xid=fb5c5ed3. Accessed 17 Apr. 2024. Mydans, Seth. “Overlooked No More: Maria Orosa, Inventor of Banana Ketchup.” New York Times. 9/29/2022. https://www.nytimes.com/2022/09/29/obituaries/maria-orosa-overlooked.html National World War II Museum. “July 4, 1946: The Philippines Gained Independence from the United States.” 7/2/2021. https://www.nationalww2museum.org/war/articles/july-4-1946-philippines-independence Orosa del Rosario, Helen. “The Recipes of Maria Y. Orosa.” UP Home Economics Foundation. 1970. Pan-Pacific Union. “Food Preservation in the Philippines.” Bulletin, Issues 63-130. https://books.google.com/books?id=yLcVAQAAIAAJ Rampe, Amelia. “She Invented Banana Ketchup & Saved Thousands of Lives. Why Have We Never Heard of Her?” Food52. 3/16/2022. https://food52.com/blog/24700-maria-orosa-profile Republic of the Philippines National Nutrition Council. “The Filipina Nutrition Heroine: Maria Y. Orosa.” 3/2/2020. https://www.nnc.gov.ph/regional-offices/mindanao/region-xi-davao-region/3644-the-filipina-nutrition-heroine-maria-y-orosa Smith, Eliza. “The compleat housewife: or, Accomplish'd gentlewoman's companion.” Williamsburg [Va.]:: Printed and sold by William Parks., 1742. https://quod.lib.umich.edu/cgi/t/text/text-idx?cc=evans;c=evans;idno=N04107.0001.001;node=N04107.0001.001:4;rgn=div1;view=text Springate, Megan E. “Maria Ylagan Orosa.” National Parks Service. https://www.nps.gov/articles/000/maria-ylagan-orosa.htm The Phillipine Herald, Volume 2, Issues 1-3. https://books.google.com/books?id=T2sWAQAAIAAJ&pg=RA2-PA24&dq=maria+orosa&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwjk99T7-MuFAxXsrokEHb-MBUA4ChDoAXoECAYQAg#v=onepage&q=maria%20orosa&f=false United States. Bureau of Agricultural Chemistry and Engineering. “Information on soybean milk.” USDA. 1936. https://archive.org/details/CAT31009527 Wester, Peter Johnson. “The Food Plants of the Philippines.” The Philippines Bureau of Printing, 1925. https://books.google.com/books?id=o9FUbKMc4AgC Wiggins, Jasmine. “How Was Ketchup Invented?” National Geographic. 4/21/2024. https://www.nationalgeographic.com/culture/article/how-was-ketchup-invented Zuras, Matthew. “A History of Ketchup, America's Favorite Condiment.” Epicurious. 6/30/2023. https://www.epicurious.com/ingredients/history-of-ketchup Chuong, Dang Van. “Education in Southeast Asia From the Second Half of the 19th Century to the Early 20th Century.” US-China Education Review B, April 2018, Vol. 8, No. 4. See omnystudio.com/listener for privacy information.

Believe it or not, Dave and Reese refuse to finish a cocktail.  Wut?  Don't worry, they made another one.  But what drink would they pass on?  Also, Reese wants to have a conversation about Dave's farts. Bet you can guess how that goes. It…stinks. BTW, how is Epicurious, not a sex app? Sounds like it should be. And a doodle questions their marriage timeline on the eve of their 20th anniversary.  Oh, yeah. We also talk about OJ.  Go behind the scenes, help shape our shows, and more. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Manic Joy email list⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/manicjoy/message

In episode 516, Jo Keohane teaches us how to style food to make it look as delicious as possible in order to drive more traffic to our blogs. Since graduating from Culinary School in NYC in 2010 Jo Keohane freelanced as a Recipe Developer and Food Stylist in test kitchens of many America's best known publications, like Bon Appetit Magazine, Epicurious and Saveur. She has also worked with a variety of household brands like William Sonoma, Weightwatchers, Staub Cookware, Danone, Kraft and more. She started off life as a BBC journalist and then worked in PR in London. But a love of cooking and a desire to find a fulfilling career which would allow her to spend more time with her 3 kids took her back to school to study cooking. After moving to the USA in she was lucky enough to attend the Institute of Culinary Education in New York City. Now she runs her own food blog - The Family Food Kitchen - helping other busy families to eat well even when time is short! her blog focusses on easy, delicious and do-able recipes - and contains lots of one pot, sheet pan and easy meal ideas. In this episode, you'll learn about what to consider before you start shooting your recipe, including how to layer and pick ingredients, backdrops, props and garnishes. - Food Styling is a Problem Solving Exercise: During recipe development, plan ahead to make sure your ingredients will help you make your dish look appealing. - Don't Hold Back on Good-Quality Ingredients: Better quality ingredients will have more vibrancy and make your photos pop more. - Create Depth and Movement in Food Photography: Use layering to create depth in your photos and take photos of movement (e.g. pouring a sauce). - Balance Perfection and Authenticity: While it's important to make your photos look appealing and create intrigue avoid overly perfect photos - crumbs and spills in small quantities add character. - Proper Ingredient Storage: Store ingredients to maintain freshness and quality. For example improper storage of herbs can lead to wilting and might detract from your photos. - Adjust Cooking Times for Food Photography: There's a difference between cooking to eat food and cooking for photography. Adjust cooking times to ensure that the food looks its best on camera. - Use Props and Tools for Food Styling: Jo discusses the importance of having a set tray with essential tools and props for food styling, such as sharp knives, tweezers, Q-tips, paper towels, toothpicks, spritz bottles, squeeze bottles, spatulas, and brushes to aid in food styling. - Layering Garnishes to Enhance the Dish: Use different garnishing techniques to elevate the appearance of dishes for photography. By layering garnishes strategically, you can add depth and visual interest to the dish. Connect with Jo Keohane Website | Instagram

Nils Bernstein is the food editor for Wine Enthusiast magazine and has written and developed recipes for such publications as Bon Appétit, Epicurious, GQ, New York Times, Cooking Light, and Men's Journal. He traded an illustrious career in the music industry, running the publicity departments at independent record labels Sub Pop and Matador for a career in food, drink, and travel journalism. He is the co-author of "The Outdoor Kitchen" by Eric Werner and "Made in Mexico" by Danny Mena.In this CulinaryArts@SPAC interview, he spoke with us about his newest book "The Joy of Oysters."

The Netflix culinary travel series Somebody Feed Phil proves that food television can be both accessible and interesting, populist and highbrow. Much of the show's success is credited to its host, the delightful human being Phil Rosenthal. Phil returns to the This Is TASTE studio for the first time in over five years and we catch up about how his show has grown in scope, we talk about some of his favorite NYC and Los Angeles restaurants, and get some info on his soon-to-open restaurant in Larchmont Boulevard, Max and Helens. Phil is always welcome on the show and it's great catching up.Also on the show Aliza and Matt catch up about some exciting spring cookbooks, including: Islas, Bourbon Land, Health Nut, The SalviSoul Cookbook, Keep It Zesty, Cured. Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM PHIL ROSENTHAL:Phil Rosenthal Is Opening an Old-School Diner in Los Angeles This Summer [Eater LA]This Is TASTE 13: Phil Rosenthal [TASTE]The 80 Most Exciting New Spring Cookbooks for 2024 [Epicurious]

Today on our episode #382 of All in the Industry®, Shari Bayer's guest is Nilou Motamed, an Emmy-nominated TV personality, who has been named one of AdWeek's 30 Most Influential People in Food, and has been shaping the conversation in food and travel for more than 20 years, and has quite literally eaten her way around the planet. Born in Iran and raised in Paris and New York, Nilou is fluent in four languages and has traveled to more than 45 countries. She brings a genuinely global perspective to her work, informed by a love and understanding of foods from around the world. Nilou has served as Editor-in-Chief of Food & Wine as well as Editor-in-Chief of the award-winning food site Epicurious. As the longtime Features Director for Travel + Leisure, Nilou oversaw the magazine's coverage of restaurants, hotels, and trends in luxury travel. Today, Nilou is a frequent judge on some of the world's most popular culinary TV shows, including Netflix's Iron Chef: Quest for an Iron Legend, Food Network's Chopped and Bravo's Top Chef. When she isn't eating delicious food on TV, Nilou is working on Story Collective: a consultancy she co-founded, specializing in brand voice, strategy, and storytelling for the world's top luxury hotels, restaurants, and travel destinations. Today's show also features Shari's PR tip to commit to only what you want to do; Industry News on the reopening of NYC's iconic Central Park Boathouse restaurant, which is one of Shari's PR clients with Bayer Public Relations; and Shari's Solo Dining experience at Walrus Rodeo in Miami, FL. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Sloppy Joe, Hot Brown, and the Reuben are all well-known sandwiches, and they are all named after people. Though the specific person is argued in two of these cases.  Research: “Bechamel.” Oxford Reference. https://www.oxfordreference.com/display/10.1093/oi/authority.20110803095454669 “Bechamel Sauce.” ChefIn. https://chefin.com.au/dictionary/bechamel-sauce/#:~:text=History%20of%20b%C3%A9chamel%20sauce,(wife%20of%20Henry%20II). Beck, Katherine. “The Controversial Origins Of The Sloppy Joe.” Tasting Table. Jan. 26, 2023. https://www.tastingtable.com/968736/the-controversial-origins-of-the-sloppy-joe/ Blitz, Matt. “The True Story of Ernest Hemingway's Favorite Bar. Food & Wine. June 22, 2017. https://www.foodandwine.com/travel/bars/ernest-hemingway-favorite-bar-true-story Fix, John. “Papa Wrote Here.” The Miami News. May 12, 1962. https://www.newspapers.com/image/302005791/?terms=sloppy%20joe&match=1 “Hot Brown Sandwich History and Recipe.” What's Cooking America. https://whatscookingamerica.net/history/sandwiches/hotbrownsandwich.htm “The Brown Hotel.” Historic Hotels of America. https://www.historichotels.org/us/hotels-resorts/the-brown-hotel/history.php#:~:text=In%20the%20early%201980s%2C%20the,obtained%20the%20building%20in%202006. “J. Graham Brown.” The Courier-Journal. August 8, 1927. https://www.newspapers.com/image/107676260/?terms=%22james%20graham%20brown%22&match=1 Kral, George. “How the Gooey, Cheesy Hot Brown Became a Kentucky Icon.” Eater. Jan. 3, 2019. https://www.eater.com/2019/1/3/18165719/kentucky-hot-brown-history-recipe-brown-hotel-louisville “LOUISVILLE'S CULINARY ICON, THE HOT BROWN.” The Brown Hotel. https://www.brownhotel.com/dining/hot-brown Manoff, Arnold. “Reuben and His Restaurant: The Lore of a Sandwich.” Federal Writers Project. 1938. https://www.loc.gov/item/wpalh001447/ Martinelli, Katherine. “True to Its Design, the Origin of the Reuben Sandwich Is Messy, Too.” Eat This, Not That! January 16, 2019. https://www.eatthis.com/reuben-sandwich-origin/ Matte, Lisa Curran. “The Hotly Contested Origin Of The Reuben Sandwich.” Tasting Table. Nov. 13, 2022. https://www.tastingtable.com/1095929/the-hotly-contested-origin-of-the-reuben-sandwich Monaco, Emily. “The Untold Truth of Sloppy Joes.” Mashed. March 28, 2023. https://www.mashed.com/270915/the-untold-truth-of-sloppy-joes/ “National Sloppy Joe Day.” National Day Calendar. https://www.nationaldaycalendar.com/national-day/national-sloppy-joe-day-march-18 Ngo, Hope. “What Is Béchamel Sauce And What Is It Used For?” Mashed. June 2, 2021. https://www.mashed.com/413609/what-is-bechamel-sauce-and-what-is-it-used-for/ “Pizza Sauce Brings Italian Food to Your Table.” The Sacramento Bee. Dec. 16, 1970. https://www.newspapers.com/image/619758051/?terms=sloppy%20joe&match=1 “Philanthropist J. Graham Brown Dies.” The Courier-Journal. March 31, 1969. https://www.newspapers.com/image/109504942/?terms=%22james%20graham%20brown%22&match=1 Ramsey, Sarah. “The History of the Kentucky Hot Brown Sandwich.” Wide Open Country. July 19, 2019. https://www.wideopencountry.com/the-history-of-the-kentucky-hot-brown-sandwich/ Ramsey, Sarah “Where did the Sloppy Joe come from?” Wide Open Country. May 19, 2020. https://www.wideopencountry.com/sloppy-joe/ Scotti, Ippolita Douglas. “Was bechamelle really French, or an ancient Florentine sauce?” Flapper Press. March 6, 2019. https://www.flapperpress.com/post/was-bechamelle-really-french-or-an-ancient-florentine-sauce Senyei, Kelly. “Inside the Home of the Hot Brown Sandwich.” Epicurious. April 4, 2013. https://www.epicurious.com/expert-advice/hot-brown-sandwich-tips Singer, Phyllis. “Sloppy joes have chapter in food history.” The Courier. June 19, 1992. https://www.newspapers.com/image/359626043/?terms=sloppy%20joe&match=1 “Sloppy Joe's Cocktails Manual.” 1932. Havana, Cuba. Accessed online: https://euvs-vintage-cocktail-books.cld.bz/1932-Sloppy-Joe-s/II “Sloppy Joe History: The Origins of this Iconic Comfort Food.” Blue Apron. https://blog.blueapron.com/a-history-of-the-sloppy-jo/#:~:text=The%20Sloppy%20Joe's%20history%2C%20however,and%20the%20sandwich's%20official%20name. Taliaferro, Georgianna. “Sloppy Joe's: From Behind the Bar.” The Virginian-Pilot. March 12, 1950. https://www.newspapers.com/image/845602519/?terms=sloppy%20joe&match=1 Town Hall Delicatessen. https://townhalldeli.com/ Valdes, Rosa Tania. “Once Havana's most famous bar, Sloppy Joe's reopens after 50 years.” Reuters. April 12, 2013. https://www.reuters.com/article/us-cuba-sloppyjoes-idUSBRE93B18620130412/ “Was the Reuben Sandwich invented in Omaha?” History Nebraska. https://history.nebraska.gov/was-the-reuben-sandwich-invented-in-omaha/ Weil, Elizabeth. “My Grandfather Invented the Reuben Sandwich. Right?” New York Times. June 7, 2013. https://www.nytimes.com/2013/06/09/magazine/my-grandfather-invented-the-reuben-sandwich-right.html Weil, Elizabeth. “Who really invented the Reuben?” Saveur. Sept. 6, 2016. https://www.saveur.com/reuben-sandwich-origin-history/ Wenz, Rod. “Louisville, State to Reap Benefits of Brown Legacy.” The Courier-Journal. April 10, 1969. https://www.newspapers.com/image/109539070/?terms=%22james%20graham%20brown%22&match=1 See omnystudio.com/listener for privacy information.

What does it take to make a SALAD that's truly CRAVE-WORTHY? If you love salad but feel uninspired when it comes time to make one, tune in to hear our best tips for creating a delicious salad even in the dead of winter. We're discussing and debating the different approaches we each take to create layers of flavor and texture that yield irresistible results. Seasonal ingredients like fennel, celery, radicchio, and cabbage offer crunch, and are born to be mixed with toasty nuts, rich cheeses, and punchy vinaigrettes. These salads are so good it's hard to put the fork — or spoon — down! This episode will have you running to your local farmers' market or favorite grocery store to pick up vibrant seasonal veg and create new favorite salad combinations in your kitchen. Join us in winter salad heaven! ***Links to from this week's show:Radicchio Caesar salad with toasted garlic panko from Lena's Kitchen Napa cabbage Caesar by Genevieve Ko via the LA TimesHow to fry capers from Tasting TableCitrus fennel salad via Love & LemonsArugula, radicchio, feta salad by Joanne Weir via Epicurious – similar to Kari's favorite saladSonya's celery date salad and her Salad Olivier (Russian potato salad)Sohla El -Waylly's quinoa broccoli spoon salad via the NY TimesMelissa Clark's spinach salad with roasted root vegetables and spiced chickpeas via the NY Times***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

THE ULTIMATE HYPHENATE— Rochelle Udell is many things. She is all of these things: teacher, ad woman, vice president, founder, wife, creative director, mentor, chair woman, student, marketer, graduate, design director, editor-in-chief, mother, chief talent officer, executive vice president, collector, president, meditator, internet strategist, partner, art director, volunteer, deputy editorial director, artist, retiree, and baker's daughter.As Walt Whitman would say, “She contains multitudes.”“As for the titles attached to my name,” she says, “I consider them important only in as much as they help the outside world understand who I am and what I do. My fear is that they often do more to confine rather than define one's creative possibilities.”The daughter of Polish and Ukrainian immigrants, Udell began her career as a teacher at Sheepshead Bay High School in Brooklyn, when a chance encounter with Milton Glaser launched her into the thick of New York magazine's newsroom in the early 1970s where she and a group of women (including our Episode 25 guest, Gloria Steinem) created and launched the legendary Ms. magazine. After that, Udell, an Art Directors Club Hall-of-Famer, put her talents, her hyphens, and her multitudes to work at the world's preeminent magazines: Harper's Bazaar, Vogue, GQ, House & Garden, Esquire, Self, The New Yorker, and fashion brands, FIT, Chico's, Revlon, and Calvin Klein.And somewhere in the middle of all that, she was a pioneer of early-days digital media as the founder of Condé Nast Digital and its beloved, OG food blog, Epicurious.Our editor-at-large, Anne Quito, spoke with Udell about all of it. Print Is Dead (Long Live Print!) is a production of Magazeum & MO.D ©2021–2024

We enjoyed having Jamila Robinson in the studio. Jamila is the editor in chief of Bon Appétit and Epicurious, the storied Condé Nast food publications that she took over in September. There are big plans and changes afoot at One World Trade Center, and we talk about Jamila's vision for the future and the publications' ongoing labor dispute, while looking back at her career working in newspapers in Detroit and Philadelphia. This is a really great talk!Also on the show, Matt shares some highlights from his recent trip to Charleston, South Carolina, putting fresh eyes on one of America's great food cities. Stops include: Vern's, Lewis Barbecue, Palmira Barbecue, Rodney Scott's Whole Hog BBQ, Weltons Tiny Bakeshop, The Spectator Hotel, Fig, 167 Raw, Kultura, Little Jack's Tavern. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM JAMILA ROBINSON:Jamila Robinson Is Named Next Editor of Bon Appétit Magazine [NYT]This Is TASTE 262: Lyndsay C. Green [TASTE]The Balthazar Cookbook: My Personal Cooking School [TASTE]Charleston CVB [official]

Grab some socks and listen up because we're finally doing it. Slick Spaghetti and Dick Trickle are here with Marco Polo and Goldilocks to discuss the memories, history and assumptions about spaghetti. Through injuries and mispronunciations we debate length, thickness and more before diving into the deep end. Spaghetti Salerno recipe hereEpisode 136: Non-Tomato Pasta Sauces Pt. 1Spaghetti and Meatballs by Molly WizenbergA nifty little video by Epicurious.comKikkoman siteThe ClienteleMatthew's Now but Wow! - Pailin's Thai restaurant dish tier list Support Spilled Milk Podcast!Molly's SubstackMatthew's Bands: Early to the Airport and Twilight DinersProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

You can never say, “I love you” enough to your partner. They are the 3 magic words of love. Yet, there are three other words you may also want to say more often to help forge a closer and stronger bond. Listen as I reveal what those three words are. https://truetowords.blogspot.com/2010/02/i-me-us-we-little-words-big-impact.html It feels good to help someone in need. However, it can feel really uncomfortable if you are the one asking for the help. However, it doesn't need to be difficult, according to Heidi Grant, author of the book, Reinforcements: How to Get People to Help You (https://amzn.to/2MRA4Ep). She has some great advice that explains how to ask and who to ask that will make it easier to make the request and make it much more likely that people will say yes. Listen and learn to become a much better asker when you really need help.  Everyone has lucky moments in life. However, it is what you do with your luck when it strikes that determines how lucky you really are. That's according to Christian Busch, PhD, Director of the Global Economy Program at New York University's Center for Global Affairs and author of the book, The Serendipity Mindset: The Art and Science of Creating Good Luck (https://amzn.to/30VClYu). Really lucky people know how to capitalize on those lucky moments in life to maximize the benefits. Listen and you too will know how when those lucky moments come along.  Even the best cooks in the world are looking for better and more efficient ways to get things done in the kitchen. I found some great suggestions that I use myself from the website Epicurious.com. - from what kind of chicken to buy, where to keep your lemons to why you most certainly need a new ice tray for the freezer. https://www.epicurious.com/expert-advice/best-cooking-advice-ever-article PLEASE SUPPORT OUR SPONSORS! MasterClass makes a meaningful gift this season! .Right now you can get two Memberships for the price of one at https://MasterClass.com/SOMETHING PrizePicks is a skill-based, real-money Daily Fantasy Sports game that's super easy to play. Go to https://prizepicks.com/sysk and use code sysk for a first deposit match up to $100 Dell Technologies and Intel are pushing what technology can do, so great ideas can happen! Find out how to bring your ideas to life at https://Dell.com/WelcomeToNow Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Katie Chin joins Amanda Ma, CEO of Innovate Marketing Group to discuss upcoming catering trends! Listen now on EventUp!  Celebrity Chef Katie Chin is an Award-winning cookbook author, caterer, blogger and Culinary Ambassador to the National Pediatric Cancer Foundation. After growing up working in the kitchens of her late mother Leeann Chin's award-winning Minneapolis-area restaurants, Katie pursued a career in film and television marketing, but eventually left her executive position to return to her culinary roots. Katie has been featured in many publications such as USA Today, O Magazine, Cooking Light, Bon Appetit, Elle, Real Simple, The Wall Street Journal, HuffPost and Epicurious. Her numerous appearances on national television include The Kelly Clarkson Show, Live with Kelly and Ryan, The Real, The Today Show, Hallmark Channel, Cooking Channel, Cutthroat Kitchen, Beat Bobby Flay, ABC's Localish and as a guest judge on Food Network's Iron Chef America. In 2013, Katie was a featured chef at the annual Easter Egg Roll at the White House under the Obama administration. Her fifth cookbook "Katie Chin's Global Family Cookbook" was released in June 2021. Katie is co-chair of Los Angeles Mayor Karen Bass' AAPI LA Task Force, serves on the board of #teachaapi and is the SW Regional Ambassador for Women's Entrepreneurship Day. Follow us! https://www.instagram.com/innovatemkg/ https://www.linkedin.com/company/innovate-marketing-group https://www.youtube.com/@innovatemarketinggroupinc.7348

Today I speak with Hetty McKinnon all about how food connects us to ourselves and others, as well as how to bring excitement and flavor to winter vegetables. Hetty is a Chinese Australian cook and food writer. A James Beard Foundation finalist, she is the author of five bestselling cookbooks, including her latest Tenderheart, and is a regular recipe contributor to New York Times Cooking, The Washington Post, Bon Appetit, Epicurious, and more. I love Hetty's work so much because it's imbued with story and authenticity. Hetty describes how for her, cooking is a channel for connection. It connects her to her family, to her Cantonese and Australian heritage, to the people she cooks and writes for, and also to those she's lost. She desribes how food is a channel for remembering her father, who passed away when she was fifteen, and how she brings aspects of him onto the plate. We also talk about winter vegetables, which can seem tough or unruly to cook, or drab and boring. Hetty proves otherwise. She shares recipe ideas and cooking tips for making winter vegetables utterly delicious. We're talking turnips, Brussels sprouts, cabbage, broccoli, and more. If you think you know these vegetables, think again. I think you're going to walk away hungry and inspired to get in the kitchen. Links and Resources:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Hetty's newsletter: https://tovegetableswithlove.substack.com/* Find Hetty on Instagram: https://www.instagram.com/hettymckinnon/* Hetty's new book, Tenderheart: https://amzn.to/3GoHkVf Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Dinner SOS wants to help you get ready for Thanksgiving. On this special episode of the podcast, host Chris Morocco and a panel of expert co-hosts from Bon Appétit and Epicurious will help callers plan for one of the biggest cooking days of the year! Call in to have your Thanksgiving question workshopped live by our hosts as they answer your questions in real time with recipe suggestions, technique tips, drink and dessert ideas, and even a little hosting advice. Call us at (347) 321-9501 between 2:30 and 4:30 p.m. Eastern Time on Wednesday, November 8. We'll be answering your questions live, but the conversation will be recorded and may be used for an upcoming podcast episode. We can't wait to hear from you! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bio: Jacqueline would like to see more books from diverse perspectives so ALL people could read about main characters like themselves. Her first book is the highly acclaimed THE NEW FILIPINO KITCHEN: Stories and Recipes from around the Globe. Her second, WE COOK FILIPINO, is forthcoming in October 2023.   She is also a picture book writer represented by Sera Rivers at Speilburg Literary Agency. MAMI KING, her first picture book, a story about how Ma Mon Luk found love, riches, and a perfect bowl of soup is scheduled for publication in Spring 2024. Jacqueline's writing appears in anthologies, such as Chicken Soup for the Soul: Find Your Inner Strength. Her short memoir, “Good for One”, won the short memoir writing competition at WomensMemoirs.com and was published in the anthology Tales of Our Lives: Fork in the Road. The book won awards for anthologies at the New England, Los Angeles, and Great NorthWest Book Festivals. Her work also appears on global media sites, such as Huffington Post and Epicurious.   She was one of the five young women professionals featured in Emirates Woman Magazine in a Special Report, "Why the Future is Female". Her story in The New Filipino Kitchen recounts what it's like to be a single Filipino female expat in an extremely male-dominated and couple-oriented society. In 2019, Metro Style named her one of the 20 (Filipino) Global Culinary Stars You Should Know. In collaboration with Dr. Youssef Roman et al., they published an academic paper, Health Disparities of Cardiometabolic Disorders Among Filipino Americans: Implications for Health Equity and Community-Based Genetic Research - PMC (nih.gov) Jacqueline holds a bachelor's degree in Hotel and Restaurant Administration from the University of the Philippines and earned multiple MBA-level Executive Certificates in Marketing & Business Strategies from Cornell University. She has worn several hats through the years. She is a former science scholar, restauranteur, teacher, sales and marketing consultant, and copywriter, and an editor, anthologist, and author. Above all, she is a mum. _________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Disney Park foodies, Kristen Hoetzel, Cat Arcori, and Aljon Go celebrate National Coffee Day with Joffrey's Coffee at Walt Disney World, Splitsville Disney Springs' new menu items, Wine Bar George's new event, and the Progressive Dinner Tour (waldorfastoriaorlando.com) at the Hilton Bonnet Creek and Waldorf Astoria Resorts. PLUS the latest Disney travel deal. BOOK YOUR VACATION TODAY for the Disney Parks, Universal, or Cruise with Kristen! E-mail her at themeparksandcruises@gmail.com. - PODCAST SPONSORS: GATOR FRAMEWORKS - Stands and accessories for podcasters, content creators, music, lighting, and AV equipment. Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://gatorframeworks.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - AFFILIATE LINKS: KINGDOM STROLLERS ORLANDO - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.kingdomstrollers.com/?ref=kristenhoetzelgo⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - AMAZON - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://amzn.to/3HKYfQm⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - DISNEY STORE - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3t3joRT⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - GARDEN GROCER - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/3JQC5yj⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - VISIT OUR SITE ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://diningatdisney.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - FOLLOW THE TEAM! Kristen Hoetzel ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/diningatdisney/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Cat Arcori - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/cat_astrophe/ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠- Producer - Aljon Go ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.instagram.com/aljongo/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - MUSIC - Dining at Disney Theme - World Map by Jason Farnham. --- Send in a voice message: https://podcasters.spotify.com/pod/show/diningatdisney/message Support this podcast: https://podcasters.spotify.com/pod/show/diningatdisney/support

#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this inaugural episode with Nilou, we embark on a captivating journey through her remarkable life story. From her childhood escape from Tehran during the Iranian Revolution to her eventual emigration to Paris and later the United States.Our conversation delves deeply into Persian cuisine and culture. We explore the intricate flavors of Tahdig, the art of crafting kebabs, and the sheer indulgence of savoring exquisite Iranian caviar. Nilou also loves breakfast. We talk about Iranian and Turkish breakfast traditions. We finish off this episode by talking about Nilou's passion of promoting and praising Iranian cuisine.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:16) The evolution of the neighborhoods of Brooklyn(5:22) The art of translation(9:07) Opulence and travel(14:28) The beauty of Turkey(15:17) Breakfast and Haleem(26:19) How Nilou speaks four languages(30:45) Immigrant resilliance(32:05) Persian cuisine(43:39) Caviar(47:17) How Nilou uses her platform to showcase Persian people and cuisine

#31. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this second episode, we dig into the importance of storytelling, and specifically as it relates to chefs in today's world. And this leads into a conversation about the show in which Nilou is a permanent judge on Iron Chef, and the incredible talent that's in the kitchen in that show. And these chefs are not only creating delicious food, and they're not only technicians, but they're also telling incredible stories. We also dig into how to make great food at scale. Then we end with a game where Josh asks Nilou some questions about some opulent ingredients.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:05) Nilou's background in law(3:24) Nilou's reflection on her successful career(7:29) The importance of being surrounded by talented people(12:03) Nilou's experience with Travel & Leisure(15:20) Nilou's experience with Epicurious(17:10) Narcissism in leaders(18:54) Nilou's travel lists(26:10) Storytelling and Iron Chef(38:59) Food at scale(40:11) A new kind of Q & A

Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen will be published by W.W. Norton on August 29, 2023. (It is now available for pre-order) ​ Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.    In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.    On this episode, Leah joins host Mitchell Davis and discusses kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.   Follow Leah on Instagram: @leah.koenig   For more on Leah, visit: thejewishtable.substack.com & leahkoenig.com

For Rachel Karten, “link in bio” isn't just a social media call to action—it's a career. The former head of social at Bon Appétit and Epicurious is now a social media consultant and the creator of the newsletter Link in Bio, which dispenses insights and interviews on the cutting edge of social media in food and far beyond. Rachel is my go-to person for demystifying things like the TikTok and Instagram algorithms (well, as much as anyone can), so I'm thrilled to have her on the show to talk about the current state of brand social media, why Instagram matters for restaurants, and much more. Also on the show, Matt talks about the first, sold-out, and extremely fun TASTE Travels cookbook trip with author Suzy Karadsheh. They visited Puglia last month and ate a lifetime's worth of orecchiette. Not a bad thing at all.MORE FROM RACHEL KARTEN:Social Media Consultant Rachel Karten on Viral Trends and Social Strategies [Ad Age]Lean In or Log Off [Eater]Brand Social Trend Report [Link In Bio]FOLLOW, FOLLOW, FOLLOW:instagram.com/milkkarteninstagram.com/alizaraeinstagram.com/taste

TODAY'S GUEST   Dan Formosa consults with companies and organizations worldwide on design and innovation. He was an early proponent of “design for all” (a.k.a. Inclusive Design). He lectures internationally on design, research, and the future of design, and is the recipient of numerous design awards.   Dan holds degrees in product design, ergonomics, and biomechanics. He co-founded the Masters in Branding Program at the School of Visual Arts in New York. He is the host of the very successful YouTube series Well Equipped, produced by Epicurious for Condé Nast, critiquing in a semi-serious way the design and usability of various kitchen gadgets.   He also co-founded 4B Collective, a group focused on design and gender, and recently established ThinkActHuman to reflect his goal of design for a better world.   EPISODE SUMMARY   In this conversation we talk about: Growing up in the 1950's in the US, and seeing segregation and the opposite of inclusion. The superficial design of the television era — designing to increase perceived value, and to increase purchases based on looks. His experience designing on a computer in the 70's. Designing kitchen gadgets. The need for multidisciplinary thinking, ergonomics, psychology, and other fields of knowledge. What makes a good designer? The importance of asking questions and being uncomfortable. The connection of design and religious studies, with meditation and mindfulness as tools for a designer. Design and inclusion. The 4B Collective — gender and design. The model of collective versus agency, and the difference between a process-based approach versus a knowledge-based approach in design. Qualitative versus quantitative metrics. And the death of the brand.   We talked in the middle of April 2022, and I was looking forward to chatting with Dan when I watched his hilarious and informative product review videos he's done with Epicurious, where he takes a kitchen gadget and critiques every aspect of its design, ergonomics, and function. We also had a short prep call before the interview, where it became clear to me what a serious design thinker he is, and how much we can all learn from him. It was really a joy to talk to Dan and explore his way of seeing the world and his unique approach to design.   This conversation with Dan is one of a dozen or so weekly conversations we already have lined up for you with thinkers, designers, makers, authors, entrepreneurs, and investors who are working to change our world for the better in some meaningful way. So follow this podcast on your favorite podcast app, or head over to remakepod.org to subscribe.   And now, let's jump right in with Dan Formosa.   TIMESTAMP CHAPTERS   [5:15] Life in the Present [6:45] Early Childhood Driving Forces [9:39] A Journey to Design [16:46] The Joy of Design [20:18] A Glimpse Into a Designer's Mind [21:57] What is Design? [24:27] A Superficial View of Design [28:06] Ergonomics and Biomechanics [31:51] Other Types of Knowledge [33:02] What Makes a Good Designer? [43:24] The 4B Collective [53:24] Quantitative Versus Qualitative [57:49] Death of the Brand [1:02:13] A Short Sermon   EPISODE LINKS Dan's Links

It's so great having our buddy Nils Bernstein drop by the studio. Nils is a man of many skills, and we talk about his great new book, The Joy of Oysters. Nils is the food editor for Wine Enthusiast magazine, and he has written and developed recipes for places like Bon Appétit, Epicurious, GQ, and the New York Times. But Matt knows Nils best as a former music publicist, working with bands like Interpol, Stephen Malkmus, and Nirvana while holding key positions at Sub Pop and Matador Records. We talk about his musical past, what is was like being in the room when "Smells Like Teen Spirit" was first played live, as well as a deep love of the bivalve. We loved catching up with Nils Bernstein, and we hope you enjoy this conversation.Also on the show, Aliza and Matt talk about three things that are getting them excited right now, including chicken sandwiches at the Fly, Bawi Agua Fresca, a new NA beer, and Nightingale Ice Cream Sandwiches. MORE FROM NILS BERNSTEIN:Shell Shocked: Why It's More Important Than Ever to Consider the Oyster [Wine Enthusiast]All the Ways to Pair Pinot Grigio with Food, from Cheese to Fish [Wine Enthusiast]A Taco-Filled Eating Tour of California's Salinas Valley [Wine Enthusiast]Bad Waitress [Dirt]FOLLOW, FOLLOW, FOLLOW:instagram.com/nilsbernsteininstagram.com/mattrodbardinstagram.com/taste

We sat down with Anna Hezel, senior editor at Epicurious, to talk about her latest cookbook, Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados. Anna's writing has appeared in publications like The New York Times, The Wall Street Journal, Bon Appétit, GQ, Rolling Stone, Eater, and more. Tin to Table annahezel.com _ Find Pod Appétit: Website: podappetitpodcast.com YouTube: youtube.com/@pod_appetit Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com Newsletter: podappetit.substack.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke

We love hearing from our listeners, but we get a lot of questions that we can't turn into full episodes. So, to answer your questions, we're going through our inbox and answering them on air. If you have a dinner emergency for us, write to us at dinnersos@bonappetit.com.  Recommendations Below: For Serena: Zaynab Issa's' Chicken & Cabbage Salad.  For Abby:  Kendra Vaculin's Sun-Dried Tomato Romesco Pasta For Jackson:  Maesri Brand Curry Paste NY Shuk Harissa NY Shuk Preserved Lemons Maya Kaimmal's Tikka Masala Indian Simmer Sauce Rick Bayless's Red Chilli Enchilada Sauce S & B Curry Powder Rao's Marinara Sauce Old Bay Seasoning Mutti Double Concentrated Tomato Paste Canned Tomatoes: Bianco DiNapoli, Sclafani, Jersey Fresh For Iyat:  Chris's Beef Wellington Selections from Shilpa's Fancy/Frugal Dinner Party: Shilpa's Meatloaf. Plus, her pickled vegetables. A Charlotte Russe Cake; Here's a version of a Charlotte from Epicurious.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, Neil, Niki, and Natalia discuss the process of selecting the Speaker of the House of Representatives. Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week's show:   At the time of our recording, the House of Representatives was still without a Speaker. Niki referred to Timothy Shenk's new book, Realigners. Natalia cited this National Review article, and Neil drew on this NPR piece.     In our regular closing feature, What's Making History: Natalia recommended the new social reading app, Threadable. Neil discussed the southern tradition of the “groom's cake,” explained in Southern Living magazine. Niki shared Robert Moss' Epicurious article, “How Celery Went From Victorian Centerpiece to Football Snack.”

A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner. Call in with your own dinner emergencies—no problem is too big or too small! For the recipes featured in Dinner SOS and more, head to bonappetit.com or the new Epicurious App. Just search Epicurious in the Apple App Store and download today. You can find episodes of our previous podcast, Food People, here. Dinner SOS is available now via this link or wherever you get your podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices