On today’s episode, we have a great conversation with Emily Weinstein, the Food and Cooking editor of the New York Times. 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. Also on the episode, TASTE editors Anna Hezel and Matt Rodbard have a discussion about language, particularly the words they’ve effectively banned from the pages of TASTE. Can you guess what they are?Additional Reading:Subscribe to Emily’s newsletter: Five Weeknight Dishes The Fish That Makes Me Want to Cook [New York Times]One Huge Hog, One Long Day and a Nourishing Southern Tradition [New York Times]Why Does Every Recipe Have to Be Magic? [TASTE]