Episodes

  • Eater Editor-In-Chief Stephanie Wu on the newest trends in American food, what’s ahead, the Eater 38, and what it’s like being the person so many Americans rely on to decide where – and what – to eat

    Eater Editor-In-Chief Stephanie Wu on the newest trends in American food, what’s ahead, the Eater 38, and what it’s like being the person so many Americans rely on to decide where – and what – to eat
    Dec 9 2025
    Eater Editor-In-Chief Stephanie Wu is probably the most influential person in American food. She was raised in the Taiwan capital of Taipei, one of the world’s great food cities. After college in New York, she began a meteoric magazine career that now sees her in charge of the editorial content at Eater, which just celebrated its 20th anniversary, and has grown from a single blog focused on dining in New York to an online culinary juggernaut with a national edition, multiple city editions, and a host of related media ventures. She sees her mission as helping Americans find their next great meal and this episode is filled with unique knowledge, insights, and predictions about every facet of American dining that only she can provide. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    48 mins
  • Food and Wine Best New Chef Jordan Rubin on the unique sushi restaurant he started as a food cart and combining sushi tradition with bold and unexpected flavors

    Food and Wine Best New Chef Jordan Rubin on the unique sushi restaurant he started as a food cart and combining sushi tradition with bold and unexpected flavors
    Dec 2 2025
    Chef Jordan Rubin got into sushi by accident when the sushi chef’s assistant didn’t show up for work at the restaurant where he was making salads. From there, he’s worked his way up to owning his own sushi restaurant, Mr. Tuna and being named a 2025 Best New Chef by Food & Wine. That climb began when he turned a hot dog cart into a sushi cart and began peddling sushi and sashimi on the streets of Portland, Maine. He says he wants to offer something for everyone – including untraditional flavors and sushi burritos—while focusing on the freshest, highest quality, sustainable seafood prepared in the most traditional Japanese way. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 mins
  • Master of the Turducken Matt Rebhan on creating the ultimate Thanksgiving item, three generations in the food biz, and how to pick and cook the perfect steak.

    Master of the Turducken Matt Rebhan on creating the ultimate Thanksgiving item, three generations in the food biz, and how to pick and cook the perfect steak.
    Nov 25 2025
    Matt Rebhan is the third-generation owner of his family’s Alpine Steakhouse and Butcher Shop in Sarasota, Florida. And a master of making the turducken – a turkey stuffed with a chicken, stuffed with a duck, which runs circles around a plain ol’ turkey for Thanksgiving. He first got national exposure for his turducken on Diners, Drive-Ins and Dives back in 2007 and now sells hundreds each holiday season. He’s also got plenty to say about red meat – what to buy and how to cook it – and the challenges of the restaurant business today. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    34 mins
  • Cousins Jared Rouben and Jeremy Cohn on adding a restaurant to their brewery – and winning a Michelin Star

    Cousins Jared Rouben and Jeremy Cohn on adding a restaurant to their brewery – and winning a Michelin Star
    Nov 18 2025
    A Michelin starred brewery! Cousins Jared Rouben (a graduate of both culinary school and brewing school) and Jeremy Cohn, a Wharton business grad, began by opening Moody Tongue Brewing in Chicago, then expanded into restaurants. The one they run above their brewery, featuring a hyper-seasonal tasting menu with a beer pairing for each course, has earned a Michelin star. And their sushi restaurant in West Palm Beach, Florida got a Michelin Guide recommendation. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    32 mins
  • Chef Amy Mehrtens on cooking at a New Orleans legend, then moving on to run a NOLA kitchen of her own and getting creative with that city’s classics

    Chef Amy Mehrtens on cooking at a New Orleans legend, then moving on to run a NOLA kitchen of her own and getting creative with that city’s classics
    Nov 11 2025
    Growing up in a military family, Chef Amy Mehrtens explored new tastes in various places around the world. She trained at the Culinary Institute of America, then worked her way up to Sous Chef at the legendary Commander’s Palace in New Orleans. She is now Executive Chef at Copper Vine in NOLA, where she is expanding her repertoire beyond traditional New Orleans standards and going beyond the dining room to cater to guests at the newly opened inn attached to the restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    35 mins
  • Cleveland Chef Vinnie Cimino on being named a Food and Wine 2025 Best New Chef for re-inventing midwestern cuisine

    Cleveland Chef Vinnie Cimino on being named a Food and Wine 2025 Best New Chef for re-inventing midwestern cuisine
    Nov 4 2025
    Northern Ohio native Vinnie Cimino is reinventing traditional midwestern cuisine as “modern grandma” cooking at his Cleveland restaurant Cordelia. His signature dishes include a box of pull-apart smashburgers topped with Kool-Aid pickles, steak tartare done as an homage to the Galley Boy cheeseburger at famed local chain Swensons, corned beef reimagined as corned lamb, and deep fried saltines, a throwback to his grandmother’s past in Alabama. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    33 mins
  • Chef Diane Moua on her restaurant being named 2025 Food and Wine restaurant of the year, featuring a cuisine most Americans have never heard of – Hmong cooking

    Chef Diane Moua on her restaurant being named 2025 Food and Wine restaurant of the year, featuring a cuisine most Americans have never heard of – Hmong cooking
    Oct 28 2025
    Chef Diane Moua grew up a child of refugees in the tight knit Hmong community, which at the time limited a woman’s professional opportunities. Still, she followed her culinary dreams and became a wildly successful pastry chef in Minneapolis. Then she took on an even greater challenge – opening a restaurant of her own and adding savory Hmong cooking to her lauded baking. Now her restaurant, Diane’s Place has been named Food and Wine’s 2025 restaurant of the year. It’s on the New York Times list of America’s Fifty Best as well. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    36 mins
  • Chef Kyle Knall on training at legendary restaurants, then opening his own place and helping turn a spotlight on an unexpectedly hot dining city.

    Chef Kyle Knall on training at legendary restaurants, then opening his own place and helping turn a spotlight on an unexpectedly hot dining city.
    Oct 21 2025
    After training under legendary southern chef Frank Stitt, then working his way up to sous chef at New York’s famed Gramercy Tavern, Kyle Knall has become one of the hot young chefs turning once-sleepy Milwaukee into a culinary hotspot. His Birch restaurant features a farm to table menu and open fire cooking. And his French inspired Cassis will be opening soon. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    36 mins