In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us [email protected] or at [email protected]!
…
continue reading
MP3•Episode home
Manage episode 519526106 series 2327719
Content provided by Matt Rodbard and Aliza Abarbanel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matt Rodbard and Aliza Abarbanel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today’s episode, we talk with Maggie Hoffman. Maggie is a cookbook author, editor, and founder of the terrific Substack The Dinner Plan (and podcast). We talk about her days working at Serious Eats and Epicurious, and we dig into some recent food writing that got us talking.
Featured on the episode:
- What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu [NYT]
- I Made Hundreds of Fried Chicken Batches as a Line Cook—Here’'s the #1 Way to Keep It Crispy and Juicy [Serious Eats]
- Peak Private Label [New Fare Partners]
Learn more about your ad choices. Visit megaphone.fm/adchoices
697 episodes