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Nadiya Hussain sought to create the best brownie imaginable, and with triple chocolate, a layer of toasted dulce de leche nuts, and a zesty cheesecake filling. buff.ly/f2uIjpL

Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi’s Kitchen. buff.ly/2OYuPVN

On today’s episode we have an amazing conversation with David Farley. Farley’s a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. buff.ly/88yuJDo

From hibachi burritos in Long Beach to halal hibachi in Queens, teppanyaki’s many iterations are distinctly American buff.ly/N6m2nHw

Nina Compton is the chef and owner of three highly regarded restaurants in New Orleans: Compère Lapin, BABs, and Nina’s Creole Cottage buff.ly/bHnfj64

Meredith Hayden is the author of the new bestselling The Wishbone Kitchen Cookbook and she has quite the story to tell. buff.ly/UscITGY

Casey Elsass is a food writer, recipe developer, and cookbook author. Michael Symon is the author of Symon's Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking. buff.ly/zg288Sk

Between the flights of good mezcal and Paul Bocuse-approved jambon beurre sandwich—or was it all Remy the Rat?—a James Beard Award winning writer admits the truth buff.ly/A0jBbai

Leah Cohen is chef-owner of the terrific Pig & Khao restaurants in New York City, with locations on the Upper West Side and Lower East Side. buff.ly/CbFYcbD

Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. buff.ly/jqZmBFk

Giving frozen vegetables a main character moment. buff.ly/e9O5AqY

A Turkish way with egg salad that leans into the fiery, citrusy chile flakes of the Middle East. buff.ly/XV9OBbY

Ali Domrongchai is a writer, recipe developer, and baker in Brooklyn. It’s so fun having Ali on the show to talk about the exciting state of Thai food in NYC, including her upcoming Thai Takeover at New York’s Museum of Food and Drink on May 29. buff.ly/AXkFQzj

Layers of rhubarb and white chocolate mousse in a sweet-tart parfait buff.ly/SDZaQOn

Served in bike baskets and reimagined with limoncello or chai, tiramisu is taking center stage buff.ly/HXLSZTh

What is queer food? Today we’re having a special roundtable discussion with the authors of two great new books unpacking the topic in exciting and unexpected ways. buff.ly/JTXb4dk

Mehreen Karim a Brooklyn-based pop-up chef, recipe developer, and food writer. buff.ly/ijixjdt

Across centuries and continents, this little legume keeps finding new ways to feed us. buff.ly/OaIty63

Adam Roberts is back on the show, and we couldn’t be happier to speak with him about his terrific debut novel, Food Person. buff.ly/4uRQbcx

Today we have a very fun episode highlighting one of the country’s emerging culinary cities: Traverse City, Michigan. buff.ly/fxBLFaI