For the past year and a half, Daniela Galarza has written one of our favorite things on the internet: a four-day-a-week cooking column for the Washington Post food section, Eat Voraciously. In this episode, we hear about Daniela’s journey from pastry cook and private chef to holding down editorial jobs at LA Weekly, Eater, and the Post. We also talk about some of the great work she’s done as a writer for TASTE, particularly focusing on pastry and desserts. And she answers the burning questions of the day: What makes a great recipe, and what makes a great food newsletter?
Additional reading:
- The Tart That Launched a Thousand Tarts [TASTE]
- Spain’s Burnt Cheesecake Breaks All the Rules [TASTE]
- Big Crisp Energy [TASTE]
- How do you like to cook your least favorite veggies? We’ve got ideas, too. [WaPo]
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