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 <a href="https://thedinnerplan.substack.com/">The Dinner Plan</a> (and <a href="https://podcasts.apple.com/us/podcast/the-dinner-plan/id1769201553">podcast</a>). 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:
<ul>
 <li>
<a href="https://www.nytimes.com/2025/10/23/dining/braun-strowman-wwe.html">What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu</a> [NYT]</li>
 <li>
<a href="https://www.seriouseats.com/frying-oil-tip-for-fried-chicken-11821519">I Made Hundreds of Fried Chicken Batches as a Line Cook—Here’'s the #1 Way to Keep It Crispy and Juicy</a> [Serious Eats]</li>
 <li>
<a href="https://newfarepartners.substack.com/p/peak-private-label">Peak Private Label</a> [New Fare Partners]</li>
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688: Gabrielle Hamilton on Writing Hard Truths and Prune’s New Era

If you're a fan of smart and lively conversations about food, home cooking, and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City. 

Visit TASTE online: tastecooking.com