It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today’s episode, we talk with Maggie Hoffman. Maggie is a cookbook author, editor, and founder of the terrific Substack <a href="https://thedinnerplan.substack.com/">The Dinner Plan</a>. We talk about her days working at Serious Eats and Epicurious, and we dig into some recent food writing that got us talking.
Featured on the episode:
<ul>
 <li>
<a href="https://www.nytimes.com/2025/10/23/dining/braun-strowman-wwe.html">What Does a 6-Foot-8 Pro Wrestler Eat? The Entire Menu</a> [NYT]</li>
 <li>
<a href="https://www.seriouseats.com/frying-oil-tip-for-fried-chicken-11821519">I Made Hundreds of Fried Chicken Batches as a Line Cook—Here’'s the #1 Way to Keep It Crispy and Juicy</a> [Serious Eats]</li>
 <li>
<a href="https://newfarepartners.substack.com/p/peak-private-label">Peak Private Label</a> [New Fare Partners]</li>
</ul> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

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