Podcasts about food writers

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.

"I'm not really up on my royal history" - Tom Parker BowlesHow do you make food your job without having to cook it? Well you become a food writer and critic (and all time lover of food) like Tom Parker Bowles, who says “I loved eating and could just about string a sentence together, so I thought I could write about it...I was rubbish at everything else.”

How to get the most out of chicken to save money and eat well, and share some stories along the way. Guests are: Lois Shuler Caughron and Ruth Davis Caughron – memories of Cades Cove and they share a family recipe for chicken and crackers Aliceson Bales of Bales Farm in Mosheim TN shres her recipe for buttermilk chicken and how to make chicken broth. Ronni Lundy (James Beard Award-winning Food Writer) reads from her book “Shuck Beans, Stack Cake and Honest Fried Chicken”, The Heart and Soul of Southern Country Kitchens, 1990.” Ronni reads her chapter on honest fried chicken prepared in cast iron.

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

Kathy had a huge job in advertising which took her all over the world. But behind the glamour and fabulous hotels Kathy was suffering from burnout. One routine trip to the doctors changed everything.This change she found was in vegetables. Yes, vegetables! Gorgeous, colourful, wonderful veg. Kathy is now a food writer and photographer. Her latest memoir, Rough Patch – How a year in the garden brought be back to life – is out now and is just brilliant.If you'd like to listen to the full interview with Kathy you can find it in Series 11, Episode 3.You can find out all about Kathy at: https://www.kathyslack.com/And just in case you were wondering you can find me and my books at elliebarkerwrites.com Hosted on Acast. See acast.com/privacy for more information.

There's nothing harmful about eating healthy, but one new disorder boosted by social media is raising concern among experts. Orthorexia refers to an obsession with healthy eating that involves excessive self-imposed restrictions that can lead to negative health effects - and it's getting attention among the medical community. Food writer and expert Niki Bezzant joined the Afternoons team to discuss. LISTEN ABOVESee omnystudio.com/listener for privacy 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 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.

Guest Suzanne LenzerBook: PECKISH: Suggestions for the Sophisticated Snacker. Welcome to the Well Seasoned Librarian. This is Season 16 Episode 10. Today we're diving into the delicious world of snacking with author Suzanne Lenzer and her brand new book, PECKISH: Suggestions for the Sophisticated Snacker. Forget rigid mealtime rules, Suzanne is here to liberate your palate and celebrate the joy of nibbling.Suzanne believes that eating should be fun, encouraging us to embrace our cravings with a little bit of this and a little bit of that. PECKISH offers over 75 inspiring recipes for small bites, proving that wonderful food doesn't need to be complicated or picture-perfect. Get ready to rediscover the playful side of your kitchen, fueled by curiosity and a touch of culinary whimsy.With nearly two decades of experience as a food stylist, cookbook author of acclaimed titles like GRAZE and Truly, Madly Pizza,  Suzanne brings a wealth of culinary creativity to the table. Her recipes and styling have graced magazines, television, and numerous cookbooks, and her writing has been featured in publications like Tin House and The New York Times. Join our host Dean Jones as he explores Suzanne's philosophy on snacking and the delightful recipes in PECKISH.Book: Peckish: Suggestions for the Sophisticated Snacker; A Cookbookhttps://www.suzannelenzer.com/my-cookbooksIf 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

Are desserts becoming a thing of the past? The restaurant industry is noticing a shift, with fewer customers ordering that sweet treat to finish off their meal. But, is the rise of Ozempic to blame?Joining Andrea to discuss is Paul Knapp, the Firefighting Chef, Dee Laffan, Food Writer and Adrian Martin, Owner of Wildflower Restaurant in Blackrock.

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!

Welcome back to "The Well-Seasoned Librarian Podcast! Season 16 Episode 9. Today, we're stirring things up a bit as we explore the fascinating intersection of information, community, and… food! I'm thrilled to welcome Amy Nash of the popular blog House of Nash Eats, a self-taught home cook, baker, cookbook author, and the creative force behind millions of delicious recipes. Amy has a new cookbook out House of Nash Eats Everyday and our Host Dean Jones was very eager to talk with Amy about it.If you like this podcast please leave a review, and we always appreciate our listeners sharing the episodes with others.Amy Nash started the successful “House of Nash Eats” blog in 2016 enticing web browsers with hearty main dishes and decedant desserts. Amy is hear to talk to us, and I will now take us to Dean's Conversation with Amy about her new book!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

BBQ Hall of Famer "Meathead" is one of only 26 living members! Author of the NYT bestseller "Meathead: The Science Of Great Barbecue and Grilling," named a top 100 cookbook by Southern Living (alongside Julia Child!). The BBQ Whisperer & Hedonism Evangelist behind @AmazingRibs, the world's most popular BBQ site. This global judge of food & drink and founder of multiple world championships is dedicated to great flavor. From algae cookies to legendary ribs, Meathead's a culinary icon!The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 RecipesAmazing Ribs.com https://amazingribs.com/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

Meet the woman behind the recipes! This week, Lisa sits down with Ashley to uncover the journey that led her to become a food writer, recipe developer, and cooking class instructor. This candid conversation serves up a fresh perspective on Ashley's food-focused life.Find Ashley at:Visit the Big Flavors from a Tiny Kitchen websiteBig Flavors events scheduleBig Flavors newsletterFollow Big Flavors on your favorite social media channel!InstagramFacebookPinterestYouTubeTikTokBlueskyThreadsKeep exploring and learning about Ashley's food world!Freeze your veggie scraps to make stock in the slow cookerJacques PépinBroiler KebabSpatchcocked Roasted Turkey**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.See show notes at www.passingtheplate.org/60.Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit: Check out the Passing the Plate website. Check out our webinar and ebook on our Resource page. Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level. Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food. Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

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.

informative to... well, let's just say aroma-tic.Welcome to the Well Seasoned Librarian Podcast. This is Season 16, Episode "Number Two" , oh sorry, Meant Number 6Today, our fearless leader Dean is chatting with the one and only Gordon Kindness, who's beaming in all the way from across the pond in the UK. Now, Gordon isn't just your average food fancier; he's a gastro-intestinal guru, a content creator who's taking the YouTube, TikTok, and Instagram scenes by storm, one rumble at a time.Known for his refreshingly honest (and sometimes brutally so) opinions, a palate that's braver than a toddler facing broccoli, and a certain je ne sais quoi that often involves unexpected sound effects, Gordon plunges headfirst into the culinary deep end. He fearlessly reviews everything from the newest fancy-pants eateries to those hidden local treasures that might just leave you with a digestive surprise. He even tackles food challenges that could send lesser stomachs running for the nearest porcelain throne.While his distinctive focus on how various edibles interact with his inner workings truly sets him apart (think of it as a very… personal food journey), Gordon's genuine love for all things edible and his knack for connecting with his audience have earned him a truly devoted following – a fanbase that appreciates his unfiltered approach, shall we say. He brings a fresh and often hilariously unrestrained perspective to food reviews, making his content both informative and wildly entertaining (especially if you have a strong constitution... and maybe some air freshener).So, do yourself a flavor and follow Gordon on his social media channels to join his ongoing culinary expeditions and get his uniquely… bottom-line take on the delicious and sometimes explosive world of food!Instagram: @gordonkindness: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

Welcome back to the Well Seasoned Librarian Podcast everyone! We've reached Season 16, Episode 5, and I'm absolutely thrilled to introduce you to a guest who truly understands the magic of books, both on the page and out in the world. Tonight, host Dean Jones is diving deep into the art of book marketing with the brilliant Stephanie Moon! From those clandestine childhood reading sessions under the covers to orchestrating campaigns for New York Times Bestsellers and landing coveted spots on Oprah's Favorite Things, Stephanie's journey has been woven with a love for stories. She's seen firsthand how incredible books can sometimes get lost without a little nudge, and she's on a mission to empower authors to take the reins. We will learn about her insights, her company Checked Off, and maybe even discover what she's reading when she's not changing the book marketing game.We will now take you to Dean's conversation with Stephanie Moon. Stef Moon Co. https://www.stephmoonco.com/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

Can you copyright a recipe? Two Australian cookbook authors are clashing over claims of plagiarised recipes. Nagi Maehashi, who runs the popular food blog RecipeTin Eats, says influencer Brooke Bellamy's new cookbook ‘Bake with Brooki' contains uncannily similar ingredients, quantities, and instructions for a caramel slice and baklava. Food writer and cookbook Author Allyson Gofton told Kerre Woodham that since baking doesn't differ that much on a basic level, where copyright would come into the argument would be in the method and how it's written. She says that unless the text is copied word for word, it would be very hard to prove, especially for classics like baklava. LISTEN ABOVE See omnystudio.com/listener for privacy 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. 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.

Welcome to the Well Seasoned Librarian Podcast. This is  Season 16 Episode 4.Today Host Dean Jones will be talking with Bebe Black Carminito who's book The Curated Board: Inspired Platters & Spreads for Any Occasion came out last fall.  Carminito who is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco with her husband and best friend, David Carminito. Website: https://www.atinysoiree.com/champagneandcookies @proofcollective. 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

Welcome to the Well Seasoned Librarian Podcast. This is Season 16 Episode 2. Today host Dean Jones is talking to author, food writer Ellen Kanner. Kanner is the author of the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for outlets including HuffPo, VegNews, and Edible South Florida, which calls her “the lovable and entertaining voice of plant-based.” She's a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in — where else? — Miami.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

Well Seasoned Librarian Season 15 Episode 20.Today our host Dean Jones will be talking with Author, Blogger Jessica Merchant. We will be talking with Merchant about her book Easy Everyday and her Blog “Sweet Eats100 Recipes and Meal Prep Ideas for Effortless Eats; A Cookbook.Merchant is a full-time recipe developer and writer who happens to be crazy passionate about all things food. She is the author of Everyday Dinners, The Pretty Dish, and Seriously Delish, and details her adventures in and out of the kitchen on her popular blog How Sweet Eats, which is read by millions.How Sweet Eats: https://www.howsweeteats.com/______Instagram: @howsweeteatsEasy Everyday Book (Now Out!) https://www.amazon.com/Easy-Everyday-Recipes-Effortless-Cookbook/dp/0593796357If 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

Welcome back, dear listeners, to another delectable season of Well Seasoned Librarian! Can you believe it? Season 16 Episode 1! And to kick things off, Dean has a truly sweet treat for us today.Get ready to have your taste buds tantalized because Dean is sitting down with the incredibly talented Dan Abel. Now, Dan isn't just anyone; he's the heart and soul behind the absolutely divine Bissinger's Chocolates.Rooted in 17th-century France, where their exquisite chocolates graced the tables of European nobility like Napoleon Bonaparte and the Rothschilds, earning them the title of Confiseur Imperial by King Louis XIV, the Bissinger family's confectionery legacy journeyed to America in 1845 with Karl Bissinger, who established their first kitchen near Cincinnati; his son, also Karl, continued this tradition by opening a St. Louis kitchen in 1927, a city that remains the company's home, with their current head candy maker representing the third generation from the original French master candy maker, and to this day, many of their acclaimed confections, praised by figures from European royalty to Oprah and featured in national venues like Starbucks and Whole Foods, are crafted using original recipes dating back to 1899, showcasing a commitment to heritage, quality ingredients, and time-honored craftsmanship over mass production.They scour the globe for the finest ingredients, prioritize Fair Trade, and use only the good stuff – real butter, fresh cream, natural flavors... you get the picture. This isn't just chocolate; it's a labor of love.get ready to dive into the rich and fascinating story behind Bissinger's Chocolates. Dean, take it away!Bissengers Chocolates: https://www.bissingers.com/?tw_source=google&tw_adid=380108473574&tw_campaign=56526533&gad_source=1&gbraid=0AAAAAD6kdF8dnR6UnpLYeHfyZ7-sQRkK4&gclid=CjwKCAjwq7fABhB2EiwAwk-YbM0s8mqUlSDVM9qGcTn-HlyT7WDKXsVT7GJivMnJq-s3c9eHEpYQXxoCVwQQAvD_BwEIf 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

Shay Phelan, Crops and Potato Crop Specialist at Teagasc / Paula McIntyre, Chef and Food Writer and Chair of the Irish Food Writers Guild

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work. Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022. Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular. theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk In this episode, we discuss: How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk How her PhD in inorganic chemistry paved the way for a career as a recipe developer           Why the formula matters – using GF flour doesn't guarantee success           What gluten is, and why it causes some people big problems Tips for making the best GF bread Why sometimes you have to adjust the amount of flour used in GF recipes on the fly What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about  The one GF recipe that Kat is most proud of And much more!

Dans le cadre de notre semaine spéciale de replay [Genre & alimentation], (re)écoutez l'épisode [#12 - journalisme culinaire engagé : les femmes ont-elles le monopole ? Avec Camille Labro, Elvira Masson et Estérelle Payany].Depuis les années 70, des théoriciens, souvent anglosaxons, se sont intéressés à la place des femmes dans les luttes environnementales. C'est ce que l'on appelle couramment « l'écoféminisme ». Ce mouvement fait alors le parallèle entre l'oppression de la nature et l'oppression des femmes. Les deux seraient dû à notre système patriarcale. Dans cet écoféminisme, il y a tout une partie relative à l'alimentation. La mère nourricière serait aussi celle qui protège, celle qui se bat pour une alimentation saine et écologique.C'est de cette thématique que nous allons discuter aujourd'hui à travers le prisme journalistique : les femmes ont-elles le monopole de l'engagement en matière de journalisme culinaire ? Dans cet épisode, nous interrogeons les liens entre féminisme et alimentation/cuisine/gastronomie durable.Pour en parler, nous avons reçu 3 journalistes de renom : Camille Labro, Elvira Masson et Estérelle Payany.***Pour nous soutenir : - Abonnez-vous à notre podcast ;- Donnez votre avis en mettant des étoiles et des commentaires sur votre plateforme d'écoute préférée ;- Parlez d'Écotable et de son podcast autour de vous ;- Allez manger dans nos restaurants vertueux et délicieux ! ***Écotable est une entreprise dont la mission est d'accompagner les acteurs du secteur de la restauration dans leur transition écologique. Elle propose aux restaurateurs une palette d'outils sur la plateforme https://impact.ecotable.fr/. Écotable possède également un label qui identifie les restaurants écoresponsables dans toute la France sur le site https://ecotable.fr/fr. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Welcome to the Well Seasoned Librarian with our Host Dean Jones. This is Season 15 Episode 19.  Today, we're thrilled to bring you a conversation with a true maestra of Italian cuisine, Food Writer, Restauntauer Cathy Whims!From studying under the legendary Marcella Hazan in Venice to earning six consecutive James Beard nominations for Best Chef Northwest, Chef Whims has carved a remarkable path.1 Join us as we explore her deep connection to Italy, her inventive approach to regional dishes, and how her close relationships with Pacific Northwest farmers bring the best of both worlds to her acclaimed Portland restaurants: Nostrana, Oven & Shaker, and Enoteca Nostrana.  Get ready to be inspired by the soul, psyche, and exquisite techniques of Italy, right here on The Well Seasoned Librarian. Now I take you to the Conversation with Dean Jones and Cathy WhimsThe Italian Summer Kitchen: Timeless Recipes for La Dolce VitaNostrana Restaurant https://nostrana.com/Oven and Shaker Portland: https://www.ovenandshaker.com/Enoteca Nostrana https://enotecanostrana.com/

We're excited to launch 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 will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric's media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.You can check out the full episode on YouTube now.Featured on this episode:Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? [NYT]What Can't Jerk Do? [TASTE]Chef Eli Sussman Named NYT Restaurant Critic [Instagram]Lessons From Germany on a Better Bratwurst [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to The Well Seasoned Librarian! , and we are thrilled to be diving into another culinary adventure with you. This is Season 15, Episode 18, and today we're turning the page on a truly special cookbook from the renowned America's Test Kitchen. Their latest offering, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes", published in 2025 and brought to us by Sarah Ahn and her mother, Nam Soon Ahn, with the editorial expertise of America's Test Kitchen, maintains their high standard beautifully. As a librarian and avid reader, I consistently appreciate ATK's thoroughness, and this book effectively integrates elements of a Korean cuisine guide, a practical cookbook, and a deeply personal narrative from Sarah Ahn, known for her viral "Ahnest Kitchen" videos.This isn't just a collection of recipes; it blends personal connection with practical culinary instruction rooted in Nam Soon's extensive kitchen wisdom. Get ready to explore the engaging mother-daughter conversations woven throughout, offering relatable insights. As expected from America's Test Kitchen, every recipe is rigorously tested. We'll delve into chapters like "The Ahnest Kitchen," a valuable guide to Korean groceries, and comprehensive sections on Banchan and Pickles, foundational stews, yasik, and desserts, as well as chapters on Meats, Soups, Rice and Noodles. Beyond the recipes, we'll touch on the personal moments and intergenerational kitchen wisdom shared. So, settle in and we will go to Host Dean Jones and his conversation with Sarah Ahn.Website https://ahnestkitchen.com/cookbookBook: https://www.amazon.com/Umma-Korean-Kitchen-Wisdom-Recipes/dp/1954210566Instagram: @ahnestkitchen __________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

Welcome back to the "Well Seasoned Librarian," the podcast where we dish up literary delights and culinary curiosities! With our host, Dean Jones, we are absolutely thrilled to bring you a taste of something truly special in Season 15, Episode 17.Today, we have the pleasure of speaking with the brilliant mind behind "Aebleskiver: A New Take on Traditional Danish Pancakes," the one and only Pim Pauling Overgaard! Get ready to have your perception of this classic pancake completely transformed. Pim's gorgeous cookbook, released in October 2024 by The Collective Book Studio, is a revelation, offering a staggering 70 delicious and inventive ways to enjoy these versatile orbs, from sweet indulgences to savory surprises.So grab a cup of something warm, settle in, and prepare to discover a whole new world of Æbleskiver with our guest, Pim Pauling Overgaard, right here on the "Well Seasoned Librarian"!Official Website https://www.pimpauline.com/Book:Aebleskiver: A New Take on Traditional Danish PancakesInstagram: @pimpauline __________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

.Greetings, everyone, and welcome back to "The Well-Seasoned Librarian"! Season 15 Episode 15.Today, we have a truly accomplished guest joining us, someone who has not only built a successful baking business but has also graced our television screens. Please welcome Lauren Jacobs, the owner of The Cheerful Baker! Many of you may recognize Lauren from her recent appearance on the Food Network's Christmas Cookie Challenge, where she showcased her incredible talent for combining delicious flavors with stunning designs. We'll be diving into her journey, her passion for baking, and the story behind her thriving cookie decorating and cookie cutter company. I will now take you to Dean's conversation with Lauren Jacobs the Cheerful Baker!Website: https://cheerfulbaker.com/__________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

Welcome to the Well Seasoned Librarian Podcast! It's season 15, episode 16, and your host, Dean Jones, has a fascinating guest for you today. Please welcome culinary enthusiast and marketing expert, Crystal King! Crystal's writing is deeply inspired by her love of Italian history, food, language, and culture. Get ready to hear about her passion and her books, including 'In the Garden of Monsters,' 'The Chef's Secret,' and 'Feast of Sorrow.'" Tune in to this podcast episode for a wonderful conversation with the charming Crystal King!https://www.crystalking.com/__________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

➡ CLICK HERE to send me a text, I'd love to hear what you thought about this episode! Leave your name in the text so I know who it's from! Another week, another inspiring Milwaukee woman. Today on the podcast, I am excited to introduce my dear friend Nell and the story behind her departure from Milwaukee's culinary scene where she was (and still is) revered as a friend, mentor, connector, go-getter and all around STAR. But in 2019, she made the decision to pivot out of the food industry and into a new life. So far this season, I've talked to women who have pivoted INTO something - and we've focused on where they ended up. But I wanted to bring on a woman who could speak to us about pivoting OUT of something as well. (though where she pivots is equally as interesting, and we DO talk about that, too). It's equally as brave to decide to leave a career, especially if (and when) you're at the pinnacle of your place in the industry, like Nell. Nell was also my collaborator on the Wilcuma Dinner for the Hanan Refugees Relief Group last week. You can find out more about the dinner on the segment on TMJ4 here!Locals and Links: Want to work with Nell, here is her web page at Shorewest RealtorsWant to check out her cookbook on Ramen, here it is at BoswellIf you enjoyed this episode, be sure to check out the episode with Lori Fredrich, Food Writer for OnMilwaukee.com HERE, or wherever you get your podcasts! Show your love for Cream City DreamsIf you haven't already, be sure to follow Cream City Dreams on Facebook and Instagram. Sign up for the newsletter HERE.  And I'd LOVE it if you rate and review the podcast on Apple Podcasts. If you're feeling especially generous, you can always Buy me a Coffee to help keep the lights on!Support the show

You will inevitably encounter many phrases while out shopping trying to convince you how natural the food you are buying is. Does 'free range' actually mean what you think it does?Are we getting conned by ‘greenwashing' claims on our food products?Joining Sean to discuss is Paula McIntyre, Chef and Food Writer and Chair of the Irish Food Writers Guild.

Flowery and embellished language is being overused to describe basic dishes, and apparently, it's a real bugbear for the Countdown star Susie Dent.So, has the language on restaurant menus become overly pretentious?Andrea is joined by Russell Alford, Sunday Times Ireland Restaurant Critic and Ali Dunworth, Food Writer to discuss.

The redevelopment of Dublin's Victorian fruit and vegetable market is finally happening - to the tune of €26 million.Work will start in June, and will take about two years to finish.By the time it's done, the plan is to have new shops and restaurants with at least 80 stalls inside.So, what needs to happen?To discuss, Andrea is joined by Food Writer and Editor of Scoop magazine Dee Laffan, Chef and owner of Wildflower restaurant in Blackrock Market Adrian Martin, Green Party Councillor for the North Inner City Janet Horner, Joseph Duffy, fourth generation florist who used to work in the market and Tom Durcan from Durcan Meats in Cork's English Market.

Kiera Wright-Ruiz is a food writer and recipe developer based in Tokyo. She's the author of the very cute children's book I Want to Be Spaghetti! and now a debut cookbook, My (Half) Latinx Kitchen. It's a culinary journey of discovery, blending memoir and lots of recipes connecting Kiera's Ecuadorian and Korean heritage and the extended family of caregivers from across Latin America who helped raise her. Today, in Aliza's interview, they dig into what it's like developing Latin American recipes on the other side of the world, Kiera's favorite restaurants in Tokyo, and more.Also on the show, Matt has a fun conversation with Anna Hezel. She's a writer and the former cohost of this very show, and she has launched (with some friends) a cool new project: Best Food Blog. They talk about some of the memorable stories in Best Food Blog's young life, and some of Anna's favorite stories from the early days of TASTE.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 KIERA AND ANNA:Maduros [NYT]The Aughts-Era "Food" Is Dead [Best Food Blog]The New Party Food Aesthetic Is Scarcity [Best Food Blog]Let's Call It Assimilation Food [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In her new cookbook, My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American, food writer and recipe developer Kiera Wright-Ruiz reflects on her journey to embrace all of her cultural identities: Latinx, Asian, and American. She includes recipes such as Ecuadorian Seco de Pollo, Peruvian Ceviche with Leche de Tigre, and Okonomiyaki Quesadillas. Wright-Ruiz discusses the book before her talk at P&T Knitwear tonight at 6:30 p.m. 

Hello and welcome to another episode of The Delicious Legacy!I'm your greedy archaeogastronomer Thomas Ntinas and I welcome you to my smoky and heavily perfumed with spices kitchen! Another adventure beckons!On today's episode we are travelling to South America and explore the connection between food and revolution! Food always of course played a part in the prosperity of the common people and the nation as a whole. The balance in South America was and still is more precarious in what it means for the people to have control of the means and distribution of their sustenance. What is the national food that needs to be seen to be abundant to all strata of the society?For that reason I enlisted the ever knowledgable Dr Alessandra Pino to explain this to me while eating some arepas, the national dish of her homeland of Venezuela!Dr. Alessandra Pino is an expert in the intersections of the Gothic, food, and cultural memory. Born in Hampstead, London, to an Italian mother and a Venezuelan father, she grew up across several countries. She spent nearly a decade working with a Michelin-starred chef. Her research and publications cover topics such as food, cultural memory, the supernatural and the Gothic. She regularly contributes to Haunted Magazine and is the co-author of A Gothic Cookbook, which explores food themes and motifs in classic and contemporary Gothic novels from the 19th century to the present day. She is the writer, producer, and co-host of A is for Apple Podcast, which investigates the history of food, and Fear Feasts, a podcast that analyses the horror genre through the lens of food. She lectures at RomancingtheGothic.com and is a member of the Guild of Food Writers. For more information, visit Alessandra's website: www.alessandrapino.com A Gothic Cookbook is out now! UK order: Unbound websiteUS order: Andrews Mcmeel Publishing PodcastsListen to Fear Feasts hereListen to A is for Apple here Upcoming publications Palgrave Handbook of Literary Memory StudiesEnjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Josh Carlucci is on the podcast to talk about his South American travels, writing about food as a Memphis transplant and his endless quest for The Daily Memphian's “$10 Deals.”

My newsletter: https://simonowens.substack.com/   When Matthew Schniper launched his Colorado Springs food newsletter in 2023, he ran into a problem many local news entrepreneurs face: he didn't have enough time to do his reporting and chase down advertisers.   Luckily, by that point he already had strong relationships in the Colorado Springs food scene, and so he approached 12 of his favorite restaurants with an interesting proposition: if they came on as annual sponsors, he would go above and beyond to feature them in his newsletter, and he wouldn't allow any other local businesses to advertise. This allowed him to focus on his reporting and not waste time on sales calls. The experiment was so successful that over half of the restaurants have already renewed for a second year.   In a recent interview, Matthew explained how he came up with the idea, what services he provides for these 12 restaurants, and why he thinks his model can be replicated by other local news startups.  

Bio: Sandra Lau was born in Mexico City and raised in Sydney, Australia. Sandra has worked as a professional vocalist for the past twenty-four years accompanying numerous Latin American artists including Juan Gabriel, Emmanuel and Armando Manzanero, and has also performed as a solo artist. In 2019 Sandra decided to pursue her passion for gastronomy and travel by starting a YouTube channel in which she produces content focused mainly on Mexican cuisine and culinary customs. Sandra also has a YouTube channel about mental health and mental illness. Chinita Food and Travel (YouTube) https://www.youtube.com/c/ChinitaFoodTravel Instagram: https://www.instagram.com/chinita.food.travel/ I Hear You (YouTube) https://www.youtube.com/@IHearYou-SandraLau __________ 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. f 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

In this episode, we're thrilled to welcome back Kerry Torrens, Good Food's Nutritionist, who joins host Samuel Goldsmith to explore the world of ultra-processed foods (UPFs). Kerry breaks down what UPFs are, the NOVA classification system, and how these foods affect our health. We dive deep into the pros and cons of UPFs, discussing whether all UPFs are bad and how they can fit into a balanced diet. Kerry explains how to identify UPFs on food labels, weighs up convenience versus health benefits, and offers tips for reducing UPF consumption without sacrificing convenience or nutrition. We also touch on the role of additives, their safety, and potential impacts on our health, particularly gut health. Kerry shares her personal food confession and favourite childhood comfort food, offering listeners a relatable and warm perspective on making healthier choices. Whether you're a busy professional, a parent on the go, or someone looking to make informed food choices, this episode provides valuable insights and practical advice. Tune in to learn how to navigate the world of UPFs and make the best dietary choices for your lifestyle. Don't miss Kerry's ultimate comfort dish reveal and her expert tips on making nutritious food that also saves time and money. Kerry Torrens Bsc (Hons) PgCert MBANT is a registered nutritionist with a postgraduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications, including Good Food and Olive magazines. She has also hosted nutrition and health sessions at Good Food Shows and been an expert speaker on various food- and health-related BBC radio programmes. Kerry divides her time between analysing recipes for nutritional content and advising chefs and recipe developers, as well as writing and editing food, cookery and health titles for both print and digital media. She has worked with a number of the top chefs, major food manufacturers and supermarkets. When not working, Kerry spends much of her time in the West Country. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today Learn more about your ad choices. Visit podcastchoices.com/adchoices

Continuing the January Health Series, Samuel Goldsmith hosts a deeply engaging conversation with Good Food's Nutritionist, Kerry Torrens. Throughout their discussion, they delve into various topics surrounding nutrition and health. From practical, time-saving dinner recipes to the intricate details of a balanced diet, Kerry offers invaluable insights. They also touch upon the significance of gut health, the impact of a robust immune system, and the complexities of cholesterol. Additionally, Kerry shares personal anecdotes, like her intriguing career journey and fascinating healthy eating habits. Tune in to benefit from Kerry's expert advice on how to maintain a healthy, nutritious lifestyle even on a budget! Kerry Torrens Bsc (Hons) PgCert MBANT is a registered nutritionist with a postgraduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications, including Good Food and Olive magazines. She has also hosted nutrition and health sessions at Good Food Shows and been an expert speaker on various food- and health-related BBC radio programmes. Kerry divides her time between analysing recipes for nutritional content and advising chefs and recipe developers, as well as writing and editing food, cookery and health titles for both print and digital media. She has worked with a number of the top chefs, major food manufacturers and supermarkets. When not working, Kerry spends much of her time in the West Country. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bio: Lenzy Ruffin is the Cooking Show Advisor for Park Road Studios. He specializes in teaching chefs how to use YouTube to host a weekly cooking show on TV. Lenzy is on a mission to change our relationship with food. He believes we can make better food choices for both our personal health, as well as for the health of our planet. Lenzy's strategy for achieving this is to teach chefs how to host a revenue-generating cooking show so they can earn a great living by teaching people how to eat healthy, real food. Lenzy hosts an online training community called the Cooking Show Accelerator where he teaches chefs and home cooks how to start a cooking show and build it into a work from home business. Park Road Studios Cooking Show Accelerator https://www.parkroadstudios.com/ Cooking Show Accelerator: https://cooking-show-accelerator.mn.co/ Instagram: https://www.instagram.com/lenzyruffin/?hl=en f 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

Ruth Reichl made a name for herself writing about food for The New York Times and Gourmet magazine. And now she turns her talents to the world of fiction – while keeping one foot planted in her first love. She joins host Krys Boyd to discuss her new novel, which tells the story of a woman one a life-changing culinary trip to France. It's called “The Paris Novel.”

Ben Mims is a highly regarded James Beard Award-nominated cookbook author and food writer with a passion for crafting inventive, accessible recipes. Over his career, Mims has established himself as a dynamic presence in the culinary world, contributing to some of the most prestigious food publications and platforms. His expertise as a food columnist, editor, and recipe developer has been showcased in renowned outlets like the Los Angeles Times, Food & Wine, Saveur, Lucky Peach, and BuzzFeed's Tasty. In addition to his editorial work, Mims has penned three celebrated cookbooks, where his signature style of blending comfort food with innovative techniques is on full display. His recipes are noted for their creativity, practical approach, and ability to bring a fresh perspective to classic dishes. His contributions to the food industry have earned him spots in the annual anthology Best Food Writing, further solidifying his role as a key figure in contemporary food media. Known for his versatility and wide-ranging culinary knowledge, Mims has become a go-to expert for both home cooks and food enthusiasts alike, offering recipes and insights that make gourmet cooking approachable and fun. His continued influence in the culinary world reflects his deep commitment to making good food accessible and enjoyable for everyone. In this recipe, we discuss: How Ben fell in love with cooking Paving the way with journalism and culinary school degrees How an internship with Saveur magazine led to a full-time test kitchen job Landing a coveted job as a food columnist for the L.A. Times How he got his first cookbook contract Tips on making yourself marketable as a freelance food writer The challenges of researching and writing his latest cookbook, Crumbs  Some of the interesting tidbits about cookies that can be found in Crumbs  Ben's best kitchen tip on storing spices  Ben's advice on making videos for social media  And much more!   Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

How does a Tax Preparer from Minnesota end up moving his family to a little village in the French Countryside end up becoming an award-winning food writer and publishing his memoir about the experience with a big-time book publisher?    Today's guest Steve Hoffman's story is so unlikely. Back in 2012, Steve dreamed of living in France with images of swimming in the ocean on the coast and then sipping with a wonderful glass of Rosé. The reality was that he brought his wife and two children to a hard-working, hot and dusty winemaking village. No one spoke English. To say the beginning of this adventure was rocky is a understatement.  Once Steve and his family stepped back and let their French experience evolve on its own, it was transformative. It's all shared in his memoir, "A Season for That, Lost and Found in the Other Southern France".  Steve still lives two lives. For 6 months a year, he runs his self-stated "boring" job of tax preparation that pays well and the other half of the year is devoted to his creative life, winning a James Beard M.F.K. Fisher Distinguished Writing Award. • More about Steve Hoffman: https://www.sjrhoffman.com/ • Steve's book "A Season for That": http://tiny.cc/z37uzz • Episode Content:  https://pickleballmediahq.com/blog/Steve-Hoffman-Interview-Food-Writer-and-Author-of-French-Countryside-Experience • Sponsored by How to Retire and Not Die:  https://garysirak.com/how-to-retire-and-not-die/ • Sponsored by Capital Advantage:  https://capitaladvantage.com/promotion/retirement-planning-guide/ • I Used to be Somebody World Tour:  https://pickleballmediahq.com/tour/ • Subscribe to the I Used to be Somebody newsletter:  https://pickleballmediahq.com/contact/subscribe

J. Kenji López-Alt is a food writer and chef. He wrote the books The Food Lab and The Wok: Recipes and Techniques. The holidays are coming up – if you're looking for some new recipes to try, some of our favorites at Bullseye include López-Alt's roasted potatoes, chocolate chip cookies and standing prime rib. Making your own mayonnaise the López-Alt way only takes two minutes! A version of this interview originally aired in March of 2022. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy