Melissa Urban is the cofounder and CEO of Whole30, a megapopular 30-day elimination diet program. buff.ly/3TcFeig

Oseng tempe is the perfect "clean out the fridge" meal, adding whatever veggies you have on hand to your tempeh, rice, and a glaze made from kecap manis (sweet Indonesian soy sauce) and oyster sauce. buff.ly/4cOsdlJ

Wine, coffee, whiskey, mezcal, and many other beverages have rich subcultures and legions of admirers. Imagine a world where tea gets an invite to the party. buff.ly/3oYMvpu

Fall cookbook season has arrived, and there’s nobody better to talk about the busy time than Rebecca Flint Marx, editor of Eater at Home. buff.ly/4d1lPYm

It might be messy, and it might be crumbly, but this scone recipe is worth spilling some flour over. buff.ly/4a5xxAi

The Bear's depiction of toxic restaurant culture can be unsettling, but the series encourages us to love the complicated characters working a shift. buff.ly/4ebIiUl

This simple one-skillet rendition proves that rules were made to be broken buff.ly/4gvRynM

Ellen Marie Bennett is the founder and chief brand officer of Hedley & Bennett, a beloved apron and kitchen gear company that’s found in top restaurants around the world. buff.ly/3ToOeRm

Gratins are a low-maintenance, high-payoff way to potato. buff.ly/3MDw3DH

Blackbird is a restaurant loyalty program that is rethinking the way hospitality and online culture converge. buff.ly/3XGVytX

This hummus is smooth as buttercream, in part because red lentils are used in place of the more typical chickpeas. buff.ly/42VTlKF

Chefs aren’t the only ones wearing their love for citrus on their sleeves buff.ly/3qESP6t

These onions are a bit of a revelation, and the very definition of low effort/high impact, where just a few ingredients come together to create something truly spectacular. buff.ly/48SLL7v

Elyse Inamine is a writer and editor based in New York. A former restaurant editor at Bon Appétit and Food & Wine, she’s now writing some of our favorite food stories across the internet, including here at TASTE. buff.ly/3TvEODQ

Chefs, creators, and recipe developers are leaning into the giddy-inducing aesthetic, from bee-shaped tamago sushi to soup that smiles back. buff.ly/3TrR34g

For a satisfying vegetarian melt, look no further than a jar of artichoke hearts. buff.ly/3jZuS6W

Today on the show we are talking all about restaurants in America with two talented editors. First up is Kate Kassin who along with the staff at Bon Appétit just released their list of the best new restaurants in America. Also on the show is Raphael Brion. He’s the Restaurant

Butter mochi is the best. The perfect mixture of chewy, squishy, dense, and sticky, these coconut and rice flour cake bars (a cousin of Filipino bibingka) are one of the most beloved island desserts out there. buff.ly/4bIw6ZP

Today we have two great conversations with two of our favorite recent cookbook authors. Have you found your way into the world of Suzy Karadsheh and the megapopular YouTube channel and website The Mediterranean Dish? We sure have, and it’s changing the way we cook. Also on the

Sticky rice becomes the main event in Cathy Erway's recipe that adds leeks, shiitake mushrooms, and dried baby shrimp for a texturally delightful, flavorful dish. buff.ly/3L6XHJg