Culinary Evolution at NYT Cooking

This one is a long time coming, and we're thrilled to welcome Sam Sifton into our studio. Sam has held various key roles at the New York Times including food editor, culture editor, national editor, and restaurant critic. He’s also the founding editor of New York Times Cooking, which has become one of the paper’s biggest financial successes in decades. In this episode, Sam talks about the world of food media, his appetite for news and culture, his prolific newsletter output, and some of his most memorable reviews when he was working as a critic. Sam is a true one of one, and it was such fun to have him in for a conversation.

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MORE FROM SAM SIFTON:

• Cherries for Black Forest Cake, Tomatoes for Gazpacho [NYT]
• The Reviewing Life [NYT]
• Nello [NYT]
• Torrisi Italian Specialties [NYT]

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