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All roads lead to dinner.

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Evan Funke is a Los Angeles chef and roller of pastas, starring on Netflix and in the dining rooms of Felix Trattoria, Mother Wolf, Funke, and other restaurants in his expanding empire. https://t.co/NNmsGugRhU

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The rise of the stewfluencer is more than a TikTok trend. It’s a way of life. https://t.co/Dre3oaXEe1

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You may know cookbook author and culinary personality Dan Pelosi as GrossyPelosi, a self-proclaimed “Italian meatball making meatballs.” https://t.co/3PZbgVpqeA

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Alexis deBoschnek is a cookbook author, recipe developer, and writer based in the Catskills in upstate New York. Miyoko Schinner is a plant-based chef and author. https://t.co/VTJJVuphQ3

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When panzanella meets caponata, delicious things happen. https://t.co/Wj1gmrmNFW

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Drew Nieporent is the guy behind legendary New York City restaurants Montrachet, Tribeca Grill, Nobu, and nearly 40 more, and he joins me in the studio today for an amazing conversation. https://t.co/yJniCSuc36

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What does it take to build a buzzy food brand in 2025—a brand gushed about online, used by legit chefs around the country, and found on the shelves of Erewhon? It’s a tough question, but Zab’s Datil Pepper Hot Sauce cofounder Miles Soboroff is pretty qualified to answer it. https://t.co/uwwEUqYpRd

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Sally McKenney is the creator of the wildly popular website Sally’s Baking Addiction. https://t.co/5XzFuDta3R

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Khushbu Shah is one of our favorite writers online, and she’s the voice behind the great Substack Tap Is Fine. https://t.co/M4mo5r2mBP

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Swedish and Finnish gummies and licorice are an important part of European heritage https://t.co/OrsCNx1kMV

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You won’t regret it. https://t.co/6bydIYf0EM

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Yasmin Khan is an author, broadcaster, and human rights campaigner based in London. https://t.co/MihyHGgsXX

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Danny Meyer is a great spokesperson for the restaurant industry and a hell of a storyteller. In today’s episode, we focus on his most near and dear restaurant, New York’s Union Square Cafe, which turns 40 this year. https://t.co/4qntSfNisj

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Rosie Kellett is a chef, food writer, and supper club host based in London. https://t.co/q3YrvoLml4

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Stryian Pumpkin Seed Oil and Croatian Olive Oil are your pantry’s new secret weapon https://t.co/gbx0BugLBL

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Fly By Jing is one of the most exciting brands in food today, and we were lucky to have the company’s founder, Jing Gao, return to the studio for a great conversation. https://t.co/OkV3XNaYny

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Sami Tamimi is a Palestinian chef and cookbook author based in London. https://t.co/usPupNodA8

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How a quintessentially American condiment became a quintessentially Japanese condiment beloved in America https://t.co/fc92mKCmw1

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Tejal Rao is the co–chief restaurant critic at the New York Times, a role where she shares the mic with Ligaya Mishan. https://t.co/yZHpdxOSYD

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Hunter Lewis has led Food & Wine since 2017, and before that he held editorial roles at Cooking Light, Southern Living, Bon Appétit. https://t.co/ksyxoGAntz