Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry.

Nicolaia Rips is a true New Yorker. She grew up in Manhattan’s famous Chelsea Hotel, which served as the subject of her memoir, Trying to Float.

Julius Roberts is a chef and farmer living in the idyllic English countryside off the Dorset coast.

Hailee Catalano and Chuck Cruz are two of our favorite social media follows. The two chefs, who met in culinary school, cooked at Chicago restaurants like Dos Urban Cantina and Cellar Door Provisions.

Aquaculture advancements are creating new kinds of fish to crave

The chef, author, podcast host, and nutrition coach who has a PhD in biomedical sciences from Harvard Medical School, which she uses to champion the science-backed benefits of ancient spices.

The charcuterie staple is trying out new looks, and New York City is eating it up.

Christina Chaey is a writer and recipe developer based in Brooklyn. A former Bon Appétit food editor, she’s currently writing the newsletter Gentle Foods, where she shares essays and recipes rooted in cooking how you want to feel.

Rachelle Hampton is a culture writer and the cohost of ICYMI, a digital culture podcast from Slate. Also on the show, Matt catches up with Suzy Karadsheh, a good friend of TASTE and the author of The Mediterranean Dish: 120 Bold and Healthy Recipes You'll Make on Repeat.

Rose Wilde is the pastry chef and owner of Red Bread in Los Angeles, a pioneering microbakery that’s been championing whole grains and sustainable baking for over a decade.  

DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine.

Sana Javeri Kadri is the founder of Diaspora Co., an equitable—and highly useful—spice company paying an average of six times the commodity price to 150 farm partners across India and Sri Lanka.

Klancy Miller is the author of For the Culture: Phenomenal Black Women and Femmes in Food, a fantastic new anthology pairing recipes and reflections that began as a magazine with the same name.

Cake Zine is an independent print magazine exploring society through sweets, cofounded by Tanya Bush and TASTE contributing editor Aliza Abarbanel.

Nasim Lahbichi is a recipe developer based in Brooklyn, where he’s built a big following creating videos that blend craveable recipes drawing from his Moroccan and Puerto Rican heritage with highly relatable dating escapades.

Melissa King is a Top Chef icon—but she’s also much more. Julius Roberts is a farmer, chef, and star of TikTok. We have a great double episode right here.

Bryan Washington is a writer from Houston whose latest novel, Family Meal, is an intimate portrayal of friendship, queerness, and pastries.

Sanaë Lemoine is a novelist and cookbook author whose work is united in its ability to make you very, very hungry.

Abena Anim-Somuah is the host of The Future of Food Is You, a Cherry Bombe podcast network show. Also on this show Matt catches up with Margie Nomura. Margie is a UK chef and the host of a great podcast and Instagram, Desert Island Dishes.

Yossy Arefi is a recipe developer and back with a new book, Snacking Bakes. Natasha Kravchuk is the creator of the popular website Natasha’s Kitchen, and the author of the NYT Best Seller of the same name.

Christina Ward is the author of Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat.