Podcasts about food writers

Critically acclaimed debut novelist and food writer, Catherine Kurtz, spoke with us about art school, painting life, judging the International Chocolate Awards, and her delicious first book FEAST. Catherine Kurtz is a multidisciplinarian known for her parallel careers in the visual arts, literature, and culinary criticism – including as a judge and educator in the field of chocolate tasting. She is a member of the Guild of Food Writers and a Grand Jury Member of the International Chocolate Awards. Her debut is, Feast, “for fans of Chocolat (show-co-lot, haha, i need this

This week we are joined by Catherine Kurtz! Catherine Kurtz is a painter and writer whose debut novel FEAST published in June 2026 (Hachette UK, Penguin USA). As a painter she is represented by The Redfern Gallery in London. She is a member of The Guild of Food Writers, Grand Jury Member of The International Chocolate Awards, and co-author of Sex & Drugs & Sausage Rolls. Her journalism has appeared in publications including The Spectator's Scoff, ckbk and Celebrated Living. In her fiction she explores the female experience, her mixed-race heritage, and the power of creativity. She has an MA in Creative Writing from West Dean College. In this episode, Catherine Kurtz shares her journey as a creative, discussing her experiences as a mixed-race individual and how it has shaped her identity. She delves into her passion for food, art, and writing, highlighting her unique perspective as a food writer and chocolate connoisseur. Give this episode a listen!   Recommendations From This Episode:  Both Not Half America's Culinary Cup Martyr!   Follow Catherine: @catherinekurtzart Follow Carly: @carlyjmontag Follow Emily: @thefunnywalsh Follow the podcast: @aloneatlunchpod Please rate and review the podcast! Spread the word! Tell your friends!  Email us: aloneatlunch@gmail.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today we're doing something a little different—a special episode all about writing romantic fiction, featuring two food people: Eliza Dumais and Julia Turshen. Eliza is a wine writer based in New York, and Julia is a cookbook author and part-time farmer in the Hudson Valley, and they're both authors of new romance books from 831 Stories: Grape Juice, set amid a sweaty summer wine harvest in France, and Down to Earth, a queer love story with a highly crushable vegetable farmer in upstate New York. On the show, Aliza speaks with Eliza and Julia about the parallels between writing about food and romance and much more. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Sophia Surrett joins host Holly Whitfield to talk about her role on the Daily Memphian's staff. She also talks about her experience covering the Memphis in May World Championship Barbecue Cooking Contest for the first time, her background in journalism and what she has learned about covering her new beat so far. 

Behind the Scenes at TD & Co. – Q&A // Mark Takagi – Senior Manager & Trainer, Wine, Beer & Spirits at Metropolitan Market // Jules Houser of Flower Chef Foods is back to talk gluten free pasta // Rachel Belle, Food Writer, Author and podcast & TV host, sharing the new season of “The Nosh” on Cascade PBS // Grant Crilly – Executive Director and co-founder of ChefSteps, taking us on a deep-dive into chocolate chip cookies // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Send us Fan MailWhat starts with olives on a kitchen counter becomes a life built around food, travel, stories, and bringing people to the table.Chef JKP sits down with Tiffany Eslick, content and creative director at Spinneys, food writer, podcaster, and founder of Tiff's Table.From climbing onto kitchen counters for olives as a child to leading content across one of the region's most respected food brands, Tiffany shares a path shaped by risk-taking, reinvention, and an enduring obsession with ingredients, stories, and people.At its heart, this is a conversation about craft. About writing with depth, building a point of view, trusting unexpected turns, and how food can become both profession and personal language.WHAT YOU WILL HEAR IN THIS EPISODE• Tiffany's childhood in South Africa and the food memories that shaped her palate• How a path once aimed at law and politics led into publishing, media and storytelling• Lessons from Switzerland, London and learning through discomfort• Her years in magazine publishing and building a career in travel and food journalism• What it was like leading Etihad's in-flight magazines and writing around the world• How she approaches travel writing, pitching stories and finding original angles• Why hiring people better than you can change everything as a leader• The thinking behind Spinneys' content ecosystem, from magazine to social to storytelling• Why she went to Ballymaloe Cookery School and what it changed in her relationship with food• The story behind Tiff's Table, supper clubs, and her dream of a future culinary retreat in GreeceCHAPTERS00:00 Childhood food memories and growing up in South Africa08:00 Switzerland, risk taking and finding a creative path18:00 London, publishing and early career lessons33:00 Travel writing, Etihad and building a global editorial career52:00 Writing craft, pitching ideas and storytelling structure01:14:00 Spinneys, content leadership and building Nourish magazine01:28:00 Ballymaloe and returning to school for food01:40:00 Tiff's Table, supper clubs and cooking as community01:53:00 The future of food media, print and long form storytelling02:28:00 Quick fire round and advice for aspiring writersFOLLOW THE GUESTTiffany EslickInstagramhttps://www.instagram.com/tiffany_eslick/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.Website:https://www.valrhona.com/en/valrhona-middle-east-africa-and-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Ever wondered how anyone gets a job writing about food? Ruth Alexander, talks to writers and editors about how they broke into the industry, how their work shapes our tastes and why they think columns about cake matter more than you might think.

After working front-of-the-house roles at fine dining restaurants in New York City like Carbone, Baboo, and the Grill, Adam Reiner has seen all sorts of dining behavior. He'd like to help improve the dining experience for both diners and restaurants. His book "The New Rules of Dining Out" explores how diners can be active participants in the dining experience and start to see themselves as partners, not just patrons. It is both an obvious idea and a radical one. Of course, diners play a role in their dining experience, but many modern hospitality guides, like those from Will Guidara and Danny Meyer, put so much of the responsibility on the restaurant. Through his book and his conversation with guest host Gloria Dawson, Reiner argues that diners need a better understanding of how restaurants work and should stop having unrealistic expectations for a meal out. Books like “Unreasonable Hospitality” and “Setting the Table” spread “this idea that restaurants should be these life-changing experiences,” Reiner said. “Restaurants shouldn't be life-changing experiences; they should be life-affirming experiences. If we've gotten to the point where life-affirming isn't enough, then that's to me where there's a problem.”

On how influencers are corrupting reviews. On the joy of a delicious meal. On whether her city is corrupted by a celebrity restaurant. On Substack life.

Our guest today is a chef, farmer, and writer who covers food and Southern culture for Local Palate magazine out of Charleston. On today's show, Jasmine Michel brings an outsider's eyes to Jackson — fresh off the JXN Food & Wine Festival — and what she found here quietly challenged everything her nervous system had been trained to expect from the Deep South. TRANSCRIPT: https://www.visitjackson.com/blog/soul-sessions-jasmine-michel

McDonald's is rolling out a major new menu item, and we're talking about it on View From The Pugh. In this episode, I'm joined by Cleveland.com food writer Paris Wolfe to break down the fast-food giant's newest burger — the Big Arch.Paris got an early taste before the sandwich officially hit menus nationwide, giving us a first-hand look at what McDonald's calls its “biggest and boldest burger yet.” We talk about what makes the Big Arch different, how it compares to other McDonald's burgers, and whether it actually lives up to the hype.From the double quarter-pound patties to the toppings and the overall experience, Paris walks through the flavor, the size, and whether this new sandwich could become a fan favorite. If you're a fast-food fan or just curious about the latest McDonald's menu experiment, this episode breaks it all down.We also talk about how food writers get early access to menu items and what it's like reviewing fast-food launches before the public can order them. Check out her story about the Big Arch at I tried McDonald's massive new Big Arch burger and stopped after three bites - cleveland.comIf you love fast-food news, food reviews, and behind-the-scenes media conversations, make sure to subscribe and check out more episodes of the podcast.Check out the 2026 Topps Baseball Series 1 Factory Sealed Mega Box:https://www.fanatics.com/mlb/mlb-merchandise/trading-cards/2026-topps-baseball-series-1-factory-sealed-mega-box/o-2309+t-81002141+d-017450348+f-283047133+z-9-4014397671?irclickid=3jBWaF05pxyZWGi0isRWd0EjUkux5cQ3018yUo0&irgwc=1&afsrc=1&_s=afl_impact&utm_source=Impact&utm_medium=affiliates&SSAID=5163860Check out my work at https://www.cleveland.com/staff/cpugh/ and support the podcast at https://cash.app/$chrispugh3#McDonalds, #BigArchBurger, #FastFoodReview, #FoodPodcast, #ClevelandCom, #FoodWriter, #BurgerReview, #FastFoodNews, #ViewFromThePugh, #ParisWolfe, #FoodJournalism, #NewFastFood, #BurgerLaunch, #FoodTalk, #PodcastInterview, #FastFoodFans, #FoodReview, #McDonaldsMenu, #TrendingFood, #BurgerFans-----Subscribe to my YouTube page https://www.youtube.com/channel/UCHUrqzAFKz0t786NojlhN4Q

We're meeting two authors and an entrepreneur on this week's edition of Fascinating Ohio.

We're meeting two authors and an entrepreneur on this week's edition of Fascinating Ohio.

John Maytham is joined by Tony Jackman, food writer for the Daily Maverick, who’s put together a five-dish Christmas spread created especially for our hot December climes. It’s a menu that balances celebration with freshness — where fish and baby fowl take centre stage, and where tradition meets innovation without losing that unmistakable Christmas feeling. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

We're closing out the year with food writer and general counsel Liam Collens. Tiffany Eslick and Devina Divecha sit down for an all-pie breakfast with Liam at one of his favourite spots, Piehaus by 21Grams. They talk about Dubai's dynamic food scene and the challenges of restaurant criticism in today's age of attention. We'll be back in the new year with new episodes. Until then, happy holidays! Chapters 0:00 Coming up... 3:31 Dubai's dining scene 11:19 ‘Bread is not a course on its own' 17:02 Building trust as a food writer 24:31 Growing up in Trinidad & Tobago

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

The Olympics of food is coming to Ireland next February when the Michelin Awards hit our shores - but is enough fuss being made out of it?Joining Andrea to discuss is Food Writer, Corinna Hardgrave, Michelin-starred Chef JP McMahon and Jacinta Dalton, Head of Culinary Arts in ATU Galway.

The BanterThe Guys talk about making vinegar and why you have to take care of your mother. The ConversationThe Restaurant Guys welcome writer Rowan Jacobsen to discuss the fifth taste: umami. What is umami? Where does it come from? What pairs well with it? And what does breastmilk have to do with it? Get the skinny from Rowan. The Inside TrackThe Guys happily get the inside track on the health benefits of chocolate. Rowan has made quite an impression on chocolate lovers in his book Chocolate Unwrapped.“Women who I've never seen before walk up to me and say, ‘I think of you every time I eat a piece of chocolate. It's changed my life.'People love that book because it gives them license to do exactly what they want to do anyway,” Rowan Jacobsen on The Restaurant Guys Podcast 2006BioRowan Jacobsen is a journalist and author who writes about food, nature and the environment for Harper's, Scientific American, Smithsonian, The New York Times, and others. He has received awards from the James Beard Foundation and the Society of American Travel Writers. He is the author of nine books, including A Geography of Oysters, Fruitless Fall, and Truffle Hound, which have been named to Best Book of the Year lists by the Washington Post.He is a Nova Media Fellow, researching the science of sun exposure. His new book, In Defense of Sunlight: The Surprising Science of Sun Exposure, will be published on the Summer Solstice, 2026.InfoRowan's sitehttps://www.rowanjacobsen.com/Has an article in artofeating.comHis bookChocolate UnwrappedPaul Wolfert's vinegar recipehttps://www.claycoyote.com/816-2/Enjoy over-decorated restaurants with Christmas cocktails through January 6, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur 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

Longtime St. Louis food writer Matt Sorrell's new book is a celebration of his favorite restaurants, bars and shops. Among the 80 selections are old standbys like the Hideaway and Crown Candy Kitchen, as well as newer arrivals like Kain Tayo and Balkan Treat Box. The book, “Matt's St. Louis Food Story,” highlights not just the food, but the atmosphere, history and character that have made each spot memorable.

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 as a whole. In today's episode, we talk with Maggie Hoffman. Maggie is a cookbook author, editor, and founder of the terrific Substack The Dinner Plan. We talk about her days working at Serious Eats and Epicurious, and we dig into some recent food writing that got us talking. Featured on the episode: What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu [NYT] I Made Hundreds of Fried Chicken Batches as a Line Cook—Here''s the #1 Way to Keep It Crispy and Juicy [Serious Eats] Peak Private Label [New Fare Partners] Learn more about your ad choices. Visit megaphone.fm/adchoices

Author Bio: Ashley Rose Young is the American History Curator in the Rare Book and Special Collections Division at the Library of Congress. She is also a Smithsonian Research Associate and was formerly the Historian of the Smithsonian Food History Project at the Smithsonian National Museum of American History. A curator and public historian, she has written for the New York Times and and Washington Post, among other outlets.Website: https://ashleyroseyoung.com/Nourishing Networks https://www.amazon.com/Nourishing-Networks-Public-Culture-Orleans/dp/0197794033Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONEDIf 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

This week on The Go-To Food Podcast, Freddy and Ben sit down with the extraordinary Diana Henry, whose food writing has shaped how we cook and think for over two decades. With warmth, humour, and striking honesty, Diana shares stories from a life steeped in flavour — from her mother's soda bread and Sunday puddings in Northern Ireland to her teenage awakening in France, where vinaigrette and apple tarts revealed food as art, culture, and freedom.She recalls her early dinner parties — prawn cocktails, ratatouille, and Hamlyn cookbooks spread open on the counter — and the thrill of discovering writers like Claudia Roden and Alice Waters, who showed her how recipes could tell human stories. London brought new worlds: barrels of olives, tahini epiphanies, and a stint on TV Dinners, where she helped stage surreal futuristic feasts with silk and sandpaper.There's the pivotal Friday phone call that changed everything: being asked to ghostwrite Antonio Carluccio's Vegetables, which proved she could build a book from scratch. That led to Crazy Water, Pickled Lemons, her breakout success — a deeply personal collection shaped by mood boards, travel dreams, and an instinct for beauty that made her one of the most admired voices in food.In one of her most moving stories, Diana opens up about her time in hospital — the serious illness that almost ended her career, the long, slow recovery, and how the act of cooking helped her return to herself. Even at her weakest, she found comfort in ingredients and the language of recipes, proof that creativity and appetite can endure when everything else falls away.This conversation is rich with memory, resilience, and joy — from French tarts to Carluccio's kitchen, from the ICU to her writing desk. It's a portrait of a life lived through food, and a reminder, as Diana says, that “there's always something worth cooking for.”Around the Table - 52 Essays on Food & Life by Diana Henry, Mitchell Beazley, £20--------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further -as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £69 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com Hosted on Acast. See acast.com/privacy for more information.

John Maytham speaks to Tony Jackman, Food Writer for the Daily Maverick, whose story “The Chef in the Shadows and the Lost Decades of Cape Cuisine” explores how local dishes like koesisters, breyani, and bobotie were once deemed unworthy of restaurant menus — and how chefs like Abbas Abrahams are reclaiming that narrative. Jackman reflects on what was lost, what’s being rediscovered, and how a new generation of chefs is redefining what it means to cook South African. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

It's the return of a special video podcast series: 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 as a whole. In today's episode, we have a great conversation with Nikita Richardson. Nikita is an editor in the Food section of The New York Times and the creator of the “Where to Eat: New York City” newsletter, The Times's first newsletter dedicated to restaurant coverage. We talk about Nikita's newsletter and feature writing, life as an editor at The Times, and college football naturally comes up too. It was such a fun time having one of food media's leading voices on the show.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Featured on the episode: Bring Back the Coffee Shop Tip Jar Even if it's Digital [NY Mag] This TikTok Food Trend Is More Than 10,000 Years Old [NYT] Fellas, Is It Cheugy to Make a Mug Cake? [Best Food Blog] Tony Shalhoub Will Travel for Bread [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is World Egg Day, and to celebrate, guest host Jonathan Healy is joined by Food Writer and Founder of Flavour.ie, Kate Ryan, to talk about why eggs are such a staple in the Irish diet!

Myffy Rigby is a food writer for Good Food and joins Philip Clark to discuss what separates a steak house from a restaurant that sells steaks. 

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today's episode, we have a great conversation with Elyse Inamine. Elyse is a journalist who worked at Tasting Table and Food & Wine before serving as restaurants editor at Bon Appétit. She's also the coauthor of For the Love of Kewpie: A Cookbook and Celebration, which, as the name suggests, is a celebration of one of the world's finest condiments. We talk about Elyse's journalism career and book work before digging into some of her recent stories.

Laurie Woolever is a writer, editor, public speaker, and former cook. For nearly a decade, she worked as the lieutenant to the late author, TV host and producer Anthony Bourdain.Laurie has written for the New York Times, Vogue, GQ, Food & Wine, Lucky Peach, Saveur, Bloomberg, Dissent, Roads & Kingdoms, and others.In this episode of The Leader Assistant Podcast, Laurie talks about her time working as an assistant to Mario Batali and Anthony Bourdain – prominent figures in the culinary world.Show Notes -> leaderassistant.com/342--In-person meeting planning can be a lot to manage. That's where TROOP Planner comes in. TROOP Planner is built to make life easier for busy assistants like yourself. Whether you're organizing an executive offsite, department meeting, or team retreat, TROOP keeps it simple, fast, and organized.Visit leaderassistant.com/troop to learn more! --Are you ready to level up? Enroll in The Leader Assistant Academy at leaderassistant.com/academy to embrace the Leader Assistant frameworks used by thousands of assistants. --Automate scheduling with YouCanBookMe by Capacity. Sign up for a FREE trial -> leaderassistant.com/calendar.More from The Leader Assistant... Book, Audiobook, and Workbook -> leaderassistantbook.com The Leader Assistant Academy -> leaderassistantbook.com/academy Premium Membership -> leaderassistant.com/membership Events -> leaderassistantlive.com Free Community -> leaderassistant.com/community

Today's guest is Aleksandra Crapanzano—journalist, cookbook author, and screenwriter. Aleksandra grew up between New York and Paris, experiences that shaped her lifelong love of French food. She's the author of several books, including her forthcoming, “Chocolat: Parisian Desserts and Other Delights.”Aleksandra joins host Jessie Sheehan to share memories of her Parisian childhood (and the beloved crêperie she and her dog frequented after school), her serendipitous path into food writing, and what sets French and American home baking apart (such as using sugar as a seasoning to the rare use of vanilla). Plus, the duo walk through the Chocolate Madeleines recipe from her new book.Click here for Aleksandra's Chocolate Madeleines recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Join the Jubilee L.A. waitlist hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Aleksandra: Instagram, website, “Chocolat” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Welcome back to the Well Seasoned Librarian podcast! This is Season 15, Episode 13, and we have a very special guest joining us today.We are so honored to be speaking with the internationally renowned and award-winning author, Joanne Harris. Many of you will know her work from her acclaimed novel, Chocolat, which was adapted into the beloved film starring Johnny Depp and Juliette Binoche.Joanne is an incredibly prolific writer, with a bibliography that spans over twenty novels, as well as novellas, cookbooks, scripts, short stories, and more. Her works have been published in fifty countries, a testament to her global reach and appeal. She holds honorary doctorates from the Universities of Sheffield and Huddersfield, is an honorary Fellow of St. Catharine's College, Cambridge, and a Fellow of the Royal Society of Literature. Born in South Yorkshire, England, to a French mother and an English father, she continues to live and write in Yorkshire.“Follow The Well Seasoned Librarian Podcast on Spotify and get notified when new episodes are released."Music by Podcastle Music FilesLogo created by author Sarah Neidhardt who wrote "⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twenty Acres:A Seventies Childhood in the Woods⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠" Out now!If you have questions, comments or just want to be on the podcast, email me at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠wellseasonedlibrarian@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and I'm happy to speak with youThe Well-Seasoned Librarian: In Conversation with Food Writers, Chefs, and More! The Well-Seasoned Librarian is one of the fastest growing Food Podcasts online. You can view it on iTunes, Spotify, and all other platforms. Recent guests include Dorie Greenspan, Rose Levy Beranbaum, Beth A Lee , Nick Malgieri, Joanne Weir, Cenk Somnesoy, Darina Allen , John Devore and more.Follow me on YouTube https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig The National Immigrant Justice Center and its clients thrive on the financial support of caring individuals. Your gift can reunite a family, free a detained asylum seeker, or save the life of an individual who faces deportation to a life-threatening situation. Your support also helps NIJC continue its work to ensure that immigrants, refugees, and asylum seekers have access to the fundamental legal protections and due process rights Americans have always valued. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠You can make a secure online donation at www.immigrantjustice.org/donate.⁠⁠⁠⁠⁠⁠⁠⁠  

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.

Today's guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S.Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click here for Yewande's Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking.Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Subscribe here to get The Italy Issue, out this September.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Yewande: Instagram, NYT articles, “My Everyday Lagos” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

You might not give it much thought, but the way you cut your sandwich can have an effect on how you enjoy it. Now, a man on social media is causing heads to turn with his unique ‘Y-shaped 3 cut' sandwich technique.Joining Seán to dissect this is Journalist and Food Writer, Shamim de Brún…

In Vermont, annual precipitation has increased six inches since the 1960s. That, plus the state's steep terrain, make Vermont a laboratory for the study of intense rainfall and flooding.Today on Vermont Edition, The New Yorker magazine staff writer John Seabrook explores how Vermont manages its rivers in his latest article. He sees scientists, land use planners and policymakers breaking away from tradition, and making choices that other states could mimic. We'll also hear from Kevin Geiger, a land-use planner with the Two Rivers-Ottauquechee Regional Commission, in Woodstock.Plus, Jordan Barry of Seven Days shares the latest food news from around our region. 

Today's guest can conjure entire worlds through her writing. Whether she's evoking the salty tang of the Lofoten Islands, the rustic flavours of rural Normandy, or the buzz of a New York kitchen, her words are rich with atmosphere and emotion - it is of course, Diana Henry, one of Britain's most celebrated food writers.She's a James Beard Award winner, long-time Sunday Telegraph columnist, and author of bestselling books like Crazy Water, Pickled Lemons, How to Eat a Peach, and Around the Table, a new audio collection of essays spanning decades of food, travel and life.As you'll hear, Diana's wanderlust was born not from glamorous holidays, but from imagination. Growing up in Northern Ireland during the Troubles, she escaped into books and encyclopaedias, dreaming of faraway places long before she ever had the chance to visit them.In this episode, we trace her journeys from Dublin to the Dordogne, Spain to Maine. We talk about foraging for mushrooms in France and eating cod's heads in Iceland, She shares why she reads restaurant menus for fun, and the deep emotional connection she feels to the places she's travelled, through taste.I spoke to Diana last month, and although we hadn't met before, I instantly warmed to her. I loved the way she speaks about travel, through a different lens, shaped by flavour and feeling. I think you'll really enjoy this one.Holly's recap: Beaverbrook Hotel, Surrey, EnglandDestination Recap:Dublin, Ireland Dordogne, France Colombey les Deux Églises, Haute-Marne, France Spain Le tonneau, Normandy, France New York, USAUnion Square Cafe, New York, USAABC Kitchen, New York, USAEstela, New York, USALos Angeles, California, USALofoten Islands, NorwayIcelandNebo Lodge, North Haven, Maine, USAMoroccoJapanAround the Table - 52 Essays on Food & Life, Mitchell Beazley is available now in audiobook and will be published in hardback on 2nd October.To win a holiday to Trisara, in Phuket, Thailand, head over to my Instagram page here.With thanks to Airbnb for their support of today's episode.Thanks so much for listening today. If you want to be the first to find out who is joining me on next week's episode come and follow me on Instagram I'm @hollyrubenstein, and you'll also find me on TikTok - I'd love to hear from you. And if you can't wait until then, remember there's the first 14 seasons to catch up on, that's over 155 episodes to keep you busy. Hosted on Acast. See acast.com/privacy for more information.

Send a Text Message. Please include your name and email so we can answer you! Please note, this does not subscribe you to our email list, it's just to answer if you have a questions for us. If your homemade meals never quite hit the mark and cooking feels more frustrating than fun, you're not alone.  Not everyone (myself included!) is a master chef, but understanding a few key fundamentals can completely change the way you feel in the kitchen.In this episode, I'm joined by food writer and former butcher shop owner Steve Sabicer to uncover the small changes that make a big difference. We dive into the top three mistakes home cooks make, the essential tools worth having, and the food chemistry tricks that instantly boost flavor.From proper knife care and cast iron confidence to why fats and acids matter way more than you think, this conversation is full of practical, no-fuss tips to help you feel more confident in the kitchen—and finally enjoy the food you make.ReferencesConnect with Steve:Enlightened Omnivore SubstackArticle: The Enlightened Kitchen: Simple Suggestions for Reluctant Home CooksSocial Media:InstagramFacebookTikTokGet Your FREE 3-Day Hunger Hormone Reset Mini Video SeriesEnrollment is now LIVE live for the September round of The 30/30 Program - Click here to join nowAudio Stamps05:30 - Today's guest, Steve Sabicer, shares how his work as a food writer explores the deeper meaning of food beyond just fuel.07:15 - Steve recommends key tools to start cooking with confidence, including a high quality chef's knife and essential pans.18:12 - The top three mistakes new cooks make that hold back flavor (and how to avoid them).24:55 - Steve reveals the simple flavor secrets that can transform any sauce from flat to fabulous—without starting from scratch.36:20 - Making broth is an easy, sustainable, and flavorful way to create nutritious homemade stock that saves money and reduces waste.42:57 - Simple, protein-rich meal ideas and tips for preparing cauliflower rice.52:19 - General tips and considerations for freezing food safely and preserving quality.57:10 - How practicing multiple recipes in one day helps build kitchen skills, confidence, and meal prep efficiency for beginners.Join the September 30/30 round. Premium Season 1 of The Obesity Guide: Behind the Curtain -Dive into real clinical scenarios, from my personal medication journey to tackling weight loss plateaus, understanding insulin resistance, and challenges with GLP-1s. Plus, get a 40+ page guide packed with protein charts, weight loss formulas, and more. Pre-register for the Sep 30/30 group.Support the show

Elon Musk's space-age Tesla Diner has been grabbing headlines—but when activist group Tesla Takedown staged a protest, it forced the media to look beyond burgers and milkshakes. This week on The LA Food Podcast, SF Gate's Karen Palmer joins host Luca Servodio to explore how food writers should approach stories where dining intersects with politics, labor, and activism. Should they just stick to the food—or dig deeper?Plus: Karen teases her new feature on California's barbecue boom, and in Chef's Kiss / Big Miss, we unpack:The influencer scandal that shut down a restaurantA spicy New York Times review that reads like a political takedownAnd a potential happy ending for LA institution Cole's French DipThe LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

If you fell in love with Jeff Hiller’s character Joel on Somebody, Somewhere (he was just nominated for his first Emmy for his performance!), you’ll want to pick up his new memoir, Actress of a Certain Age: My Twenty-Year Trail to Overnight Success. Jeff tells host Rachel Belle how he got his big break, his first role on a TV show at age 45 after 20 years of auditions, and why his childhood ambitions of becoming a pastor were dashed. Jeff loves eating in restaurants; he’d eat out every night if his husband would let him. So Tan Vinh, one of The Seattle Times’ food writers and critics, joins the show to talk about what it’s really like to eat at restaurants for a living. What does three dinners a night do to the body? What does Tan eat and drink on his days off? What does he do with the endless leftovers? Listen in to find out! Then Jeff Hiller shares two options for his last meal: one for the little angel perched on his shoulder and one for the little devil squatting on the other. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle -- Season 2 is out now! Sign up for Rachel’s (free!) bi-weekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Welcome to the Well-Seasoned Librarian Podcast Season 16 Episode 11. Today, your host Dean Jones is absolutely thrilled to introduce our distinguished guest, Adriana Trigiani.Adriana has spent a lifetime immersed in stories and now is a captivating, New York Times bestselling author beloved by millions of readers around the world. Her journey has taken her from growing up in the heart of Appalachia in a big Italian family, where her own mother was a librarian, to the stunning shores of Lake Como, the inspiration for her evocative new novel, "The View from Lake Como."Known for her "dazzling" novels and called "a comedy writer with a heart of gold" by The New York Times, Adriana's work has been published in 38 countries. She's the brilliant mind behind blockbusters like "The Shoemaker's Wife", the "Big Stone Gap" series, and the "Valentine" trilogy. Her themes of love, work, craftsmanship, and family life have earned her legions of devoted fans, making her one of "the reigning queens of women's fiction."But Adriana is more than just an author; she's also the host of the hit podcast, "You Are What You Read," where she interviews luminaries like Sarah Jessica Parker, Kristin Hannah, Whoopi Goldberg, and David Baldacci about the books that built their souls.Today, you'll delve into her latest masterpiece, "The View from Lake Como," hitting shelves July 8th, 2025 – already named Publisher's Weekly's "Best Book of Summer 2025." Get ready to dive into a life rich with experience and a story that promises to transport you.Stay tuned, because after the break, you'll sit down with Adriana Trigiani to talk about her incredible journey and her newest novel. You won't want to miss THE ORIGIN PROJECT https://adrianatrigiani.com/the-origin-project/The View From Lake Como: A Novel 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

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Mahira Rivers. Mahira is a journalist and former Michelin Guide inspector. She's also the author of the must-read Substack Sweet City, which covers the bakery and dessert scene in New York City with a critical eye. In this episode we discuss so many terrific recent stories in the food world, including Mahira's epic quest to name the 21 best croissants in New York City right now. We go behind the scenes on her five-plus years at Michelin and talk a bit about writing on Substack. We're all big fans of Mahira's work, and it was a joy having her in the studio.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.Featured on the episode:The 21 Best Croissants in New York City Right Now [NYT]TikTok Chefs Have Upstaged Their Clients [NY Mag]You Asked for My Restaurant Recommendation. Now Go to the Restaurant. [Food Time with Matt Rodbard]Liquid Death: From Hardcore to Cringe [Snaxshot]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimi Famurewa is a British-Nigerian author, broadcaster and food critic whose writing blends cultural insight, wit, and deep empathy. As the former restaurant critic for the Evening Standard, he's become one of the most recognisable voices in British food writing, known for capturing not just what's on the plate, but also the people, stories, and histories behind it. A regular guest judge on the BBC One series MasterChef, he was also one of the lead judges on Channel 4's The Great Cookbook Challenge with Jamie Oliver. His debut non-fiction book, Settlers, explored the lives and legacies of Black immigrants in the UK. His new book, Picky, charts his journey from being a child who refused all vegetables, to becoming a Guild of Food Writers' Restaurant Critic of the Year.Become a My Perfect Console supporter and receive a range of benefits at www.patreon.com/myperfectconsole Hosted on Acast. See acast.com/privacy for more information.

Thank you for your lovely messages following Shackbaggerly back on air, and us getting back together again after 2 years. It does feel as if we've never been away!As always, the conversation is loose and disorderly, and an insight into the cleaning regime of Howard, and how Katie looks like she should be retiring!A new occasional series is launched, with a name for it too, (including brackets), and we go back to the 1900s when we discuss a new Food Writer to us, Mrs De Salis, who is rather partial to ‘a la mode.' You can follow and get in touch with Shackbaggerly on Instagram and Facebook, and also email podcast@theshackbaggerly.co.ukWe'd also love it if you felt the urge to leave a review, been a while since we had one of those.Hope you enjoy the episode, and see you again on Friday 11 July. Katie & Howard x

Olia Hercules is a Ukrainian-born, London-based chef, food writer, and culinary storyteller renowned for bringing the vibrant flavours and traditions of Eastern Europe to a global audience. Olia trained at Leiths School of Food and Wine and went on to work as a chef de partie at Ottolenghi, later becoming a sought-after recipe developer and stylist. Her debut cookbook, Mamushka (2015), won the Fortnum & Mason Debut Food Book Award and earned her the Observer's Rising Star accolade. She's since published celebrated cookbooks including Kaukasis (2017), Summer Kitchens (2020), and Home Food (2022), each weaving rich cultural narratives into home-style recipes. In response to the 2022 invasion of Ukraine, Olia co-founded the #CookForUkraine initiative, raising over £2 million for relief efforts and earning prestigious awards from Observer Food Monthly, the Guild of Food Writers, and 50 Best Restaurants. Featured among British Vogue's Most Influential Women of 2022, she continues to advocate for her heritage through writing, teaching, and activism. She hosts workshops, writes for major food publications, and has just released her latest book Strong Roots, a family memoir exploring Ukraine's history and hope through generations. It's available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965/Olia Hercules is our guest in episode 501 of My Time Capsule and chats to Michael Fenton Stevens about the five things she'd like to put in a time capsule; four she'd like to preserve and one she'd like to bury and never have to think about again .Strong Roots by Olia is available here - https://www.bloomsbury.com/uk/strong-roots-9781526662965The online Ukrainian seed shop that Olia mentions is here - https://organicseeds.topFor Olia's books, workshops, recipes and articles, visit - https://oliahercules.comFollow Olia Hercules on Instagram: @oliahercules & Twitter/X: @Olia_HerculesFollow My Time Capsule on Instagram: @mytimecapsulepodcast & Twitter/X & Facebook: @MyTCpod .Follow Michael Fenton Stevens on Twitter/X: @fentonstevens & Instagram @mikefentonstevens .Produced and edited by John Fenton-Stevens for Cast Off Productions .Music by Pass The Peas Music .Artwork by matthewboxall.com .This podcast is proud to be associated with the charity Viva! Providing theatrical opportunities for hundreds of young people .To support this podcast, get all episodes ad-free and a bonus episode every Wednesday of "My Time Capsule The Debrief', please sign up here - https://mytimecapsule.supercast.com. All money goes straight into the making of the podcast. Hosted on Acast. See acast.com/privacy for more information.

Journalist, author and New York Times critic Priya Krishna joins to dive deeper into the kitchen that inspired her cookbook Indian-ish. She talks through her mom's weeknight dinner routine (all done in a pristine white linen shirt), traveling to new cities and countries for free, and the lengths she goes to avoid being recognized at restaurants. Plus she shares her mom's quick and simple Dal recipe. Hosted on Acast. See acast.com/privacy for more information.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Tammie Teclemariam. Tammie writes as the Underground Gourmet at New York magazine and combs the city for the most exciting new and historical restaurants. We cover so many topics in this episode, including New York City's frozen yogurt boom, international chain restaurants, and whether Gen Z is really opposed to keeping a bar tab going. We also talk about the recent New York Times 100 Best Restaurants list as well as what Tammie is enjoying in the NYC food scene.Featured on the episode:7 New York City Slices in 5 Hours [Food Time with Matt Rodbard]This City Is Ready for Some Fro-Yo [New York Magazine]Gen Z Doesn't Want to Start a Bar Tab [NYT] A Chain Opening That's Worth Getting Excited About [New York Magazine] 100 Best Restaurants in New York City [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Adam Roberts' debut novel, a food writer named Isabella loses her job after fumbling a chocolate souffle demonstration on Instagram Live. But soon after, she is offered the opportunity to ghostwrite a cookbook for Molly Babcock, a famous actress whose career is in need of a reboot. Food Person follows this chaotic collaboration between Isabella, who lives and breathes food, and Molly, who doesn't care much for food at all. In today's episode, Roberts joins NPR's Scott Simon for a conversation about pushing past celebrity stereotypes, the author's favorite food writers, and a recipe involving cavatappi.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today's episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.In this great episode, we talk about Jaya's career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” That is, Jaya considers her dream no-budget reporting assignment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We've All Been In Thomas Keller's Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Besha Rodell has written about food and/or reviewed restaurants for Creative Loafing, LA Weekly, The New York Times, Food & Wine, and other outlets, and is currently the restaurant critic for The Age. Today, she joins us to discuss her moving and entertaining new memoir Hunger Like a Thirst. The book tells the story of Besha's nomadic child- and adulthood, her migration from restaurant work to writing about restaurants, her approach to criticism, and some key themes of the book.Our thanks to Chef Michael Lomonaco and the team at Porter House Bar and Grill for hosting this interview.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. On today's episode we have an amazing conversation with David Farley. Farley's a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. He's the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and we talk about some recent food writing and David's many travels. We also played “What would you pitch 1997 Graydon Carter?” That is, David considers his dream no-budget reporting assignment. Featured on this episode:This Is the Secret Michelin-Star Capital of the World [Afar]Is This the New Cocktail Capital of Europe? [NYT]The Dish Worth Traveling to Vietnam For (and It Isn't Pho) [Afar]Welcome to Reno, the Mighty Mecca of All-You-Can-Eat Sushi [NYT]Lucien Smith Gets a Job [NY Mag]Everyone Who Invented the Everything Bagel [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the return of a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat's journalism career, her current media diet, and some favorite stories we've been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It's a deeply personal conversation, and you should check it out. Featured on this episode:Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy' From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.