Mahira Rivers, a former Michelin inspector and NYC-based food writer, shares her unique views on food culture from her Hong Kong childhood to her current culinary adventures. She discusses the intricate stories behind dining experiences and the importance of diversity in food journalism. Jordan Michelman explores the rising trend of mineral water in America and the influence of high-quality tea, adding a fun twist with thoughts on dining at the Chateau Marmont. Together, they reveal the hidden delights of dessert and challenge traditional perceptions of cuisine.

Emily Schildt, founder of Pop Up Grocer, chats about her mission to make food shopping engaging, sharing her favorite emerging brands and the selection process behind her unique NYC store. PJ Monte, from Monte’s Fine Foods, shares the inspiring journey of bringing his family's Long Island pasta sauce to major retailers. They dive into the evolution of grocery shopping, the rise of pop-up models, and how these innovations cater to changing consumer preferences, while also focusing on community engagement and sustainability.

Andrea Hernández, founder of Snaxshot, dives into the dynamic grocery landscape. She discusses generational shifts in food preferences and the rise of unconventional ingredients. The conversation delves into CPG rebranding trends, including the 'yassification' of brands like Quaker Oats. Hernández also explores the impact of health trends, like GLP-1 medications, on consumer choices and the evolving non-alcoholic beverage market. The episode highlights fascinating topics such as the revival of traditional sodas, reimagined fast food, and nostalgic grocery favorites.

Melissa Clark, a prolific cookbook author and interim restaurant critic for the New York Times, brings a fresh perspective on fine dining in her latest review of Thomas Keller's Per Se and the French Laundry. She delves into the tension between traditional and modern dining cultures, sharing her personal expectations versus reality at these acclaimed spots. The discussion also touches on the impact of anonymity in restaurant reviews, the quirks of contemporary desserts, and the importance of authentic culinary experiences over social prestige.

Yemi Amu, founder of Oko Farms, discusses the challenges of relocating her community-based aquaponics farm in NYC after losing their lease. She delves into the sustainable practices of aquaponics and its potential for urban farming. Joshua David Stein shares insights on Esquire’s Best New Restaurants in America, touching on hidden gems in cities like Cincinnati. Together, they explore the importance of community in food production and the nostalgic power of culinary memories, showcasing how food connects and inspires.

In this engaging discussion, Jon Bonné, a food and culture expert and author of "The New French Wine," dives into the evolving landscape of wine bars and the restaurant industry. He shares insights on the resurgence of casual wine spots and their growing importance post-COVID. Leila Heller, known for her cookbook "Persian Feasts," highlights the rich narratives within Persian cuisine, emphasizing the deep family connections tied to food. Together, they explore the future of dining and wine consumption amidst shifting cultural trends.

Vaughn Vreeland, supervising video producer for NYT Cooking and a passionate baker, shares behind-the-scenes insights on holiday baking. He discusses the art of holiday pie-making and recipe development, weaving in personal stories and food memories. The conversation also includes hilarious anecdotes about reality TV and the evolving landscape of cooking videos. Aliza and Matt join in to share their go-to baking recipes and strategies for the Crown Publishing Group cookie contest, highlighting the joy and creativity in festive baking.

Explore the latest in baking with innovative recipes from cookbooks like 'Desi Bakes' that blend Indian flavors into Western pastry. Discover a range of cookie and artisan bread cookbooks offering global insights and advanced techniques. Delight in restaurant cookbooks that tell compelling stories from renowned chefs and their establishments. Don't miss highlights from culinary narratives, including works from celebrities like Dolly Parton. A celebration of fall's cookbook offerings awaits, perfect for culinary enthusiasts and gift shoppers alike!

David Gelb, creator of Netflix's Chef’s Table and director of Jiro Dreams of Sushi, delves into his groundbreaking approach to culinary storytelling. He reveals how personal narratives elevate chefs' art, while discussing the unique style of Chef's Table that set it apart from traditional food documentaries. Gelb also shares insights on new seasons dedicated to barbecue and pizza. The conversation includes a vibrant exploration of favorite dishes, from a horchata latte to innovative pizza styles, highlighting the evolving food culture.

Gary He, an accomplished journalist and photographer, shares his extraordinary journey visiting McDonald's in 56 countries, exploring how local cultures shape their unique menu items. He dives into McDonald's adaptability and its influence as a cultural symbol globally. Alexander Smalls, a celebrated chef and author, discusses his book on African cuisine, highlighting the connection between food and heritage. The engaging dialogue touches on the evolution of fast food traditions and personal narratives, making for a delightful exploration of culinary experiences.