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Hailee Catalano Shares Her Hearts For Chicago, Red Sauce Classics, The Jersey Shore, and Rachael Ray
Episode 620
Hailee Catalano is a trained chef, a former restaurant cook, a recipe developer, and one of our favorite voices in all of food. She is the a…
9 months, 1 week ago
Aimee France Has The Internet’s Attention
Episode 619
Aimee France is a cake baker and internet personality based in Brooklyn. Her distinctly bumpy cakes and elaborate eating habits have won ove…
9 months, 1 week ago
If You Can Kill It, Swamp Dogg Can Cook It
Episode 618
Jerry Williams Jr. has performed under the pseudonym Swamp Dogg since 1970 and has been described as “one of the great cult figures of 20th …
9 months, 1 week ago
Masala y Maíz Is Rooting Deep in Mexico City
Episode 617
Norma Listman and Saqib Keval are the chefs and co-owners of Masala y Maíiz, a Mexico City restaurant rooted in a mestizaje exploration of c…
9 months, 2 weeks ago
Meet Your New New York Times Restaurant Critic, Ligaya Mishan
Episode 616
We’ve all long been major fans of Ligaya Mishan, who last month was named co–chief restaurant critic at the New York Times. Working alongsid…
9 months, 2 weeks ago
Eddie Huang, an NYC Restaurant Pioneer, Is Back in Town Baby
Episode 615
Eddie Huang hardly needs an introduction, but here’s a shot. Eddie is a gifted writer, rap encyclopedia, film director, podcast host, best-s…
9 months, 2 weeks ago
Is Substack the Most Exciting Place For Food Writing? Austin Tedesco Has Thoughts.
Episode 614
Today on the show, we have a great conversation with Austin Tedesco. Austin is head of business development at Substack, but we think of him…
9 months, 2 weeks ago
Food Is Funny with Former Simpsons Showrunner Bill Oakley
Episode 613
It was a lot of fun having Bill Oakley in the studio. Bill is a writer and “professional food enthusiast,” as he says. He’s also a former he…
9 months, 2 weeks ago
Radio Bakery’s Kelly Mencin Rises to Meet the Hype
Episode 612
Kelly Mencin is the pastry chef and co-owner of Radio Bakery, a cult-followed destination for filled croissants and focaccia sandwiches with…
9 months, 3 weeks ago
From Bahrain to Ottolenghi to the World with Noor Murad
Episode 611
Noor Murad is a Bahrain-born, New York–trained, London-based chef and the author of the wonderful new cookbook Lugma. You may know her recip…
9 months, 3 weeks ago