Kate and Molly speak with chef, food writer, recipe developer and bar owner Irene Yoo about her debut cookbook Soju Party. Irene talks about her varied media career, the bar pop-ups that led to her opening a bar and writing this book. She explains why she never thought she'd write this type of book, how her photo directing experience helped with the shoot and design and the thinking behind the book's unique organization, recipe curation and voice. She shares how it evolved from proposal to finished project, where she spent time researching and what was the hardest part of working on it. Finally she tells us why it was personally so important to share Korean food and drink culture and what she hopes this book brings to the conversation.

Molly and Kate speak with mother and son duo, Jyoti & Auyon Mukharji, about their new cookbook Heartland Masala. Jyoti shares how her popular cooking classes inspired a book and Auyon describes how he got involved and how the project eventually took on a life of its own. They discuss working together (for better or for worse), the skills they each brought to the project, and how it progressed from idea to fully realized book. They explain why traditional publishing wasn't going to work for this book, how the hybrid model resulted in the book of their dreams and what the recipe creation, writing, testing and photographing process was like. They talk about the book's illustrations, its art direction and cover and how they crafted the friendly, knowledgeable and funny tone that enhances this very special book.

Kate and Kristin speak with Raquel Pelzel and Michael Szczerban about bringing an iconic Italian cookbook to America. The Talisman of Happiness was written in the 1920s by Ada Boni, "one of the most groundbreaking, pioneering women in food history." The book has influenced some of the most beloved pillars of Italian cuisine. Michael shares what drew him to this book and inspired his years-long quest to publish it in America while Raquel talks her process of editing over(!) 1600 recipes post-translation. They discuss editing by hand, recipe testing, translation, focusing on an American audience and the timeline they had to accomplish this massive undertaking. Finally, they share how the book changed their own cooking, why it is so special to the, and the types of books that Voracious publishes.

Kristin and Kate welcome the food director of Real Simple, Jenna Helwig, to discuss her newsletter, The Cookbookery Collective, and her thoughts on the current cookbook landscape. Jenna shares her career path, why she fell in love with food and how she paired writing cookbooks with working as a private chef. She talks about covering food at Real Simple, the role magazines play in our current food media climate and her thoughts on building a social media presence and how that led to starting her newsletter. After talking about assembling the massive list of Fall 2025 titles she shares some thoughts on marketing copy, subtitles, influencer cookbooks and the upcoming trends she's excited (or not so excited) to see. Finally she extends some advice and reveals her level of interest in writing another book.

Kate and Kristin get into all things food photography with Eva Kolenko, the photographer of over 50 cookbooks. Eva talks about her new studio setup, how she got her start as a photographer after a wandering path as an artist and how she made the jump to actually making a living with her talent. She shares what she wished she knew before starting this line of work, how she approaches each new project and the essential tools of the task that make it run smoothly. Finally she discusses what she'd like authors to know about the photography experience, what she wishes they would do and consider while on set and the advice (and pet peeves!) she has for aspiring photographers.

Kate and Molly speak with both an author and an agent about their collaboration process. We talk to Peter J. Kim about his debut cookbook, The Instant Ramen Kitchen, and to David Black about working as a literary agent and why this project caught his attention. David shares his thoughts about cookbook proposal revisions, speciality stores and what agents and publishers look for in a book while Peter shares why this particular food was so important to him, why he settled on 'recipe templates to show off ramen's potential, how his background in music and museum work influenced the end result and what he is working on next.

Molly and Kristin speak with the iconic Jacques Pépin about his latest book which includes recipes along with original artwork. Jacques, the writer of over 30 cookbooks since 1967, shares memories and inspirations behind his work, his take on recipe creation over the years and his thoughts on the similarities and differences between cooking and painting. He talks about the gradual inclusion of his art in his books, what his relationship with painting and cooking looks like today and shares information about his foundation and the current initiative to celebrate his upcoming 90th birthday. Finally he shares his view on food as a means of connection and some wise advice.

Kate, Kristin, Molly and Andrea meet up to launch Season 8 with a grab bag of topics, including free speech in the cookbook space, thoughts around using Chat GPT and AI as tools for writing and recipe creation, and checking in on 'Happy Robot Voice'. They discuss the need for friction in writing and the development of personal voice, taste and expertise before diving into thoughts around the current state of cookbook design. They share some ideas for social media growth, selling book projects, and what to keep in mind for an effective and empowered recipe testing process before teasing a few upcoming episodes for Season 8. Stay tuned!

Originally aired on November 23, 2022 Andrea and Kristin talk with Eric Kim about his intensely personal and remarkable book, Korean American. He shares his inspirations and motivations for the essay format, how he wrote his family as characters and the potential and limits of memoir writing. He talks about the idea of authenticity in food, what goes into naming recipes and the unpredictability of a viral recipe.

Originally aired on February 1, 2023 Molly and Kate dive deep into the journey and person that is chef/writer/artist/activist/culinary ambassador (and more), Toya Boudy. She shares how her talents as an artist and wordsmith, along with the interwoven nature of life, resulted in her latest cookbook, "Cooking for the Culture". She discusses her creation process, the unconventional schedule for the book and her family's contribution as she explains her mission to build community and empower the artist inside.

Originally aired on July 19, 2023 Kate and Kristin talk with writer David Lebovitz about his career and life in France. He discusses how he went from pastry chef to food writer, how blogging strengthened his writing voice and why he pivoted to video during the pandemic. He shares his decision to write "the hardest book he ever wrote", the advice he gives to aspiring writers and his choice to move his writing to Substack. Finally, he tells us how decides what stories to tell and reveals a glimpse into a few new potential projects.

Originally aired on January 18, 2023 Molly and Andrea talk with Kenji López-Alt, author and Chief Culinary Advisor for Serious Eats, about creating and maintaining a voice of authority. He shares his career path, where his interest in food got started and the work that has influenced his own. He describes the relationship he has with his followers, how (or if) to curb enthusiasm while doing topic deep dives and a glimpse inside the creation of his best-selling books.

Originally aired on November 16, 2022 Kate and Molly chat with cookbook teacher, author and editor Tori Ritchie about her career trajectory and how she developed her personal writing voice after years of working on branded cookbooks. She shares insights and tips about developing a voice and the bad habits to avoid in writing before revealing a few of the writers she assigns to her students. Finally everyone shares the three words that best describe their own singular writing style.

Originally aired on September 28, 2022 Kristin starts out today's episode asking Molly, Kate and Andrea about the books that inspired them to follow this career path and how they'd define the idea of "voice" in writing. They discuss the difference between tone and voice, the tools they've use to craft their own and how to inject it into recipe writing. They reveal some writing exercises and advice on how to find and improve voice in your own writing.

Molly, Kate and Kristin get together to celebrate the end of Season 7 and over 140 episodes of Everything Cookbooks! They chat about the highlights and takeaways from this season, what topics and guest insights stood out to them and even wade back into the waters of comp titles for a beat. They are delighted to see how the show has helped authors create their cookbooks over the past few years and share a few things they are excited to see out in the world very soon. We'll be back for Season 8 this fall!

Molly and Kate speak with chef and author Cathy Whims and illustrator Kate Lewis about their new cookbook The Italian Summer Kitchen. They share the inspiration behind the book, how it evolved after a few setbacks and why they landed on an illustrated version instead of a photographed one. Her first time working on a cookbook, Kate shares the process of creating the watercolor illustrations and their inspiration while Cathy describes why this particular style worked perfectly for this book. They speak about their workflow and process, how all the moving parts were managed and where some of the recipe ideas came from. Finally they share the intentions they had with this project and the season they'd like to tackle next.

Kate and Molly speak with co-authors Sarah Allaback and Monique F. Parsons about their new book Green Gold. With backgrounds in scholarship, journalism and avocado farming this duo was uniquely qualified to write all about avocados; their history, agricultural background and the characters that helped mainstream this ingredient. They share why decided to write this book, the false starts and character threads that drew them in and the role recipes played in making the information accessible to readers. Sarah and Monique describe how they worked together, the discoveries that surprised them and the goal they had for the book as well as why it was important for this project to be released right now.

Kristin and Kate speak with Pooja Bavishi, the founder of Malai Ice Cream, about her debut cookbook. They ask Pooja about her company's history from stand to scoop shop, why she wanted to revolutionize ice cream by highlighting South Asian flavors and why now was the right time to write a book—even when many publishing professionals told her to wait a year or two. She takes us through the expectations vs. the realities that came up while writing, how she got connected to her agent and why the photoshoot was wildly different from what she expected. Finally she shares her thoughts behind the formatting and the advice she has for other business owners who are interested in writing their own cookbook.

Molly and Kate speak with Sarah Billingsley, the publishing director of food and lifestyle at Chronicle Books, about moving up the ranks as an editor and her experience on the other side as an author of her own cookbooks. She talks about how her role has shifted over the years, the first book she acquired and what makes something a "Chronicle Book". We get a glimpse at what goes on during a typical publishing house meeting and learn her thoughts on the state of cookbooks today before she divulges what she's looking for in a book and no, its not just platform! Finally she shares her thoughts on what moves the needle sales wise and what she wants authors to know about the editorial process.

Kristin and Molly discuss how Ozoz Sokoh, an Ontario-based professor of food tourism and culinary anthropologist, went about creating her new book that explores the vastness that is Nigerian food. Ozoz shares her thoughts on Nigerian cuisine, why she loves it and where the inspiration for making this book a 'bridge' came from along with the trepidation she had for writing the proposal and the challenges of writing a project of this scope. We ask her about her audience, publishing in multiple markets and how she landed on the format and the language for the recipe titles and she speaks on how she changed over the course of the book's creation, the photography process and what she hopes to work on next.