About this episode
On today’s episode, we have a great conversation with Emily Weinstein , the Food and Cooking editor of the New York Times . We’ve been great admirers of the work at NYT Cooking, and we took the opportunity to cover many subjects in home cooking and food media. We talk about what makes a great story and some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein’s long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot. Also on the episode, TASTE editors Anna Hezel and Matt Rodbard have a discussion about language, particularly the words they’ve effectively banned from the pages of TASTE. Can you guess what they are? Additional Reading: Subscribe to Emily’s newsletter: Five Weeknight Dishes The Fish That Makes Me Want to Cook [New York Times] One Huge Hog, One Long Day and a Nourishing Southern Tradition [New York Times] Why Does Every Recipe Have to Be Magic? [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices