Эпизоды
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Kim Severson covers food culture for the New York Times and contributes to NYT Cooking.
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Kevin Gillespie is a former Top Chef contestant and is the owner of Revival in Decatur, Ga., Gunshow in Atlanta's Glenwood Park, and the new Cold Beer on the Atlanta BeltLine.
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Luca Varuni is the chef/owner of Varuni Napoli pizzeria in Midtown and Krog Street Market in Atlanta.
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Chris Wilkins is the owner of Root Baking Co. at Ponce City Market in Atlanta and a James Beard nominee this year for Outstanding Baker.
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Chris Taylor and Paul Arguin are the authors of ‘The New Pie: Modern Techniques for the Classic American Dessert.’
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David Wondrich is the drinks columnist for The Daily Beast, the author of 'Imbibe!', and a James Beard Award winner for wine and spirits.
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North Carolina chef Sam Jones stops by Empire State South to talk about his new book 'Whole Hog BBQ' and how much different writing about barbecue is than cooking it.
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James Beard award winner Michael Cimarusti talks about his game changing Los Angeles restaurant Providence as well as his role in the WeHo hotspot Connie and Ted's.
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Suzanne Goin is the chef/owner of A.O.C., Lucques and Tavern Restaurant in Los Angeles.
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Brooke Williamson is a former 'Top Chef' winner and the chef and co-owner of Hudson House, The Tripel and Playa Provisions in Los Angeles.
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Missi Robbins is the chef/owner of Lilia and Misi in Brooklyn and won the James Beard Award last year for the best chef in New York City.
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Chinese Tuxedo’s Australian co-owner Eddy Buckingham and Scottish executive chef Paul Donnelly met in Australia and bonded over Asian cuisine.
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Writer Andrew Friedman drops by to talk about, among other things, the shifting landscape of New York food and his new(ish) book, "Chefs, Drugs, and Rock & Roll."
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Dan Barber is the chef/owner of Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Tarrytown, New York.
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Matt and Ted Lee are the authors of 'Hotbox: Inside Catering, the Food World's Riskiest Business.'
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Deb Perelman runs Smitten Kitchen — cookbooks, a website, beautiful photos, and 1 million Instagram followers — from a tiny home kitchen in Manhattan where she and Hugh taped this week's episode.
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Gail Simmons is a food writer and judge on Bravo's 'Top Chef.' And, like Hugh Acheson, she is Canadian.
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Flynn McGarry is the chef of the New York restaurant Gem and the subject of the new Hulu documentary 'Chef Flynn.'
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Ruth Reichl is the former editor of Gourmet and author of the new book, Save Me the Plums: My Gourmet Memoir.
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Adam Platt is the food critic for New York Magazine, knows the cool restaurants, and has a funny Twitter account name (@Plattypants). Chef Simone Tong makes a cameo in this episode and more or less steals it with a sandwich.
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