About this episode
For the past year and a half, Daniela Galarza has written one of our favorite things on the internet: a four-day-a-week cooking column for the Washington Post food section, Eat Voraciously . In this episode, we hear about Daniela’s journey from pastry cook and private chef to holding down editorial jobs at LA Weekly , Eater, and the Post . We also talk about some of the great work she’s done as a writer for TASTE, particularly focusing on pastry and desserts. And she answers the burning questions of the day: What makes a great recipe, and what makes a great food newsletter? Additional reading: The Tart That Launched a Thousand Tarts [TASTE] Spain’s Burnt Cheesecake Breaks All the Rules [TASTE] Big Crisp Energy [TASTE] How do you like to cook your least favorite veggies? We’ve got ideas, too. [WaPo] Learn more about your ad choices. Visit megaphone.fm/adchoices