Kim Severson

In this discussion, Kim Severson, a food correspondent for The New York Times, shares insights about the World Central Kitchen and its vital work in crisis-affected areas. Adam Rasgon, the Israel correspondent, sheds light on the tragic airstrike that claimed the lives of seven aid workers in Gaza. The conversation emphasizes the challenges humanitarian organizations face amid conflict, the outrage surrounding the incident, and the dire implications for future aid efforts in the region.

Kim Severson, a food journalist at The New York Times, shares her bold predictions for 2026, where nostalgia-driven 'grandma core' cooking and vinegar as the standout ingredient take center stage. Ramen expert Sho Spaeth reveals the art of homemade ramen, emphasizing its flexibility and regional varieties. John T. Edge discusses his memoir, southern identity, and the evolving landscape of Southern food, celebrating its rich history while acknowledging new influences. Expect sweet-and-tangy flavors and sensory dining experiences to trend!

Join food experts Kim Severson and J. Kenji López-Alt as they dive into the culinary chaos of Thanksgiving turkey preparation. Kim shares quirky historical cooking techniques and the pressure of 'turkey fear.' J. Kenji debunks myths with his foolproof roasting methods, emphasizing the secrets hidden in your fridge. From the deep-fried turkey legacy to the rise of spatchcocking, they explore how cooking styles reflect personal identities. Together, they make turkey cooking approachable and fun, just in time for the holiday!

Cheryl Day is a celebrated Southern baker and author known for her expertise in desserts, while Anne Byrn dives into the rich history of Southern recipes. They reveal tantalizing tales of lane cakes and chess pies, emphasizing the transformative impact of ingredients like baking powder. Kim Severson weighs in on the MAHA organic food movement and its influence on school food systems. Tips for mastering the perfect pie crust and crafting an Almond and Rum Tres Leches Cake provide delicious insights for all baking enthusiasts.

Guests like Claire Saffitz and Lindy West ask host Dan questions about his cookbook and food opinions. Topics include ruining pans, pasta enchiladas, and a not-so family-friendly game. The episode covers pasta shapes, cookbook creation, culinary reflections, American food evolution, and flexible food rules.