This Is TASTE
440: New York Times Cooking and Restaurant Reviewing with Sam Sifton
Jul 29, 2024
Sam Sifton, a veteran at the New York Times and founding editor of New York Times Cooking, dives deep into the world of food media and restaurant reviewing. He shares his journey from critic to passionate diner, spotlighting cherished eateries in vibrant neighborhoods. The conversation reflects on nostalgia tied to Italian-American cuisine, memorable restaurant experiences, and the evolution of the NYT Cooking app. Sifton also reveals humorous insights on culinary preferences, including a delightful debate on the best sandwiches.
47:51
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- Sam Sifton discusses the demanding nature of restaurant criticism, balancing personal and professional life while shaping culinary narratives.
- The evolution of New York Times Cooking highlights its role in promoting home cooking and community engagement amid changing media landscapes.
Deep dives
The Life of a Restaurant Critic
Transitioning from various editorial roles at The New York Times to becoming a restaurant critic presents a unique lifestyle shift. The demands of being a critic involve not only late-night dining engagements but also the challenge of balancing family life, especially with young children. Despite the glamorous perception of dining out frequently, the role is described as physically taxing due to the consumption of large quantities of food. Acknowledging the weight of deadlines, the discussion emphasizes that critics, while enjoying culinary experiences, face stressful timelines similar to those of sports writers.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
