Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved LA restaurants that have won plenty of fans with the power of herbs, rotisserie, and feta. They're also the co-authors of Kismet, the cookbook.

Benjamina Ebuehi is a London-based recipe developer and food stylist who rose to fame as a quarter-finalist in the 2016 Great British Bake Off. She’s also the author of three baking cookbooks, including the new release I’ll Bring Dessert, and it’s so fun to have her on the show to talk about the differences between London and NYC bakeries, developing recipes, and more.

Celina Baljeet Basra is the Berlin based author of Happy, a sweet and surreal postmodern novel released last year. It follows a young man named Happy from his family cabbage farm in Punjab to his clandestine journey to Europe, and the service jobs he works along the way. I’ve never read a book quite like Happy and it's so fun to have Celina on the show to talk about unconventional food writing, her favorite restaurants in Berlin, and more.

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She’s a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it’s so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more.

Tama Matsuoka Wong is a renowned forager who supplies top New York City restaurants like Atoboy and Daniel with the good stuff: wild delicacies like chickweed, stinging nettles, and American sumac. She’s the author of Foraged Flavor; Scraps, Wilt, & Weeds; and her latest book, Into the Weeds; and it’s a delight to have her on the show to get real about ramps hype, gardening like a forager, and more.

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more.

Olga Massov and Sanaë Lemoine are the authors of Hot Sheet, a delightful new cookbook dedicated to the wide world of possibilities unlocked by the humble sheet pan. They’ve conjured up seriously smart recipes for breakfasts, starters, dinners, and desserts, and today they’re going deep on their process for developing creative yet accessible sheet pan staples.

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. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in a new book: Flavorama. It’s a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.

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. Now she’s the features editor of HommeGirls, and she’s writing for places like Cultured, Air Mail, and the New York Times. It’s so fun to have her on the show in an all-out New York episode.

Julius Roberts is a chef and farmer living in the idyllic English countryside off the Dorset coast. He’s also the author of The Farm Table, a new cookbook chronicling his life cultivating crops and animals and cooking with this bounty. It’s a real delight to have him on the show to talk about transitioning from cooking in restaurants to family farming, daily life on his smallholding, recipe development, and more.

Hailee Catalano and Chuck Cruz are two of our favorite social media follows (@haileecatalano and @chuckycruz). The two chefs, who met in culinary school, cooked at Chicago restaurants like Dos Urban Cantina and Cellar Door Provisions before starting to share recipes on TikTok and Instagram. Their inventive recipes and laid-back vibe have won many, many fans, and it’s so fun to have them both in the studio to talk about their shifting careers.

Kanchan Koya will forever change how you look at your spice drawer. The chef, author, podcast host, and nutrition coach has a PhD in biomedical sciences from Harvard Medical School, which she uses to champion the science-backed benefits of ancient spices. We invited her into the studio for a truly fascinating conversation answering our many questions about health claims around spices—such as, what is inflammation, actually? Find out now.