{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace649b9fea6e0a64e14022?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"95: Emily Weinstein","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/c75676732faaa0a60c09c22e45e43642.jpeg?height=200","description":"<p>On today’s episode, we have a great conversation with <strong>Emily Weinstein</strong>, the Food and Cooking editor of the <em>New York Times</em>. We’ve been great admirers of the work at NYT Cooking, and we took the opportunity to cover many subjects in home cooking and food media. We talk about what makes a great story and some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein’s long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot. </p><p>Also on the episode, TASTE editors <strong>Anna Hezel</strong> and <strong>Matt Rodbard</strong> have a discussion about language, particularly the words they’ve effectively banned from the pages of TASTE. Can you guess what they are?</p><p><strong>Additional Reading:</strong></p><ul>\n<li>Subscribe to Emily’s newsletter: <a href=\"https://www.nytimes.com/column/five-weeknight-dishes\">Five Weeknight Dishes</a> </li>\n<li>\n<a href=\"https://www.nytimes.com/2022/03/04/dining/the-fish-that-makes-me-want-to-cook.html?\">The Fish That Makes Me Want to Cook</a> [New York Times]</li>\n<li>\n<a href=\"https://www.nytimes.com/2022/03/07/dining/hogs-southern-food-tradition.html\">One Huge Hog, One Long Day and a Nourishing Southern Tradition</a> [New York Times]</li>\n<li>\n<a href=\"https://tastecooking.com/every-recipe-magic/\">Why Does Every Recipe Have to Be Magic?</a> [TASTE]</li>\n</ul>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}