Bettina Makalintal is a reporter at Eater who previously served as associate print editor at Bon Appétit and a staff writer at VICE’s Munchies. We’re big fans of Bettina’s erudite and internet-first journalism, and we wanted to have her on the show to discuss it all. We talk about her home cooking feeds on Instagram and TikTok, and we dive into how her natural curiosity drives her to find answers to the most esoteric food and cooking questions. Why are so many cakes shaped like domes? Why are reservations for hot tables so impossible to land these days? This is such a great conversation with one of food media’s strongest voices today.Also on the show Matt catches up with Contributing Editor Aliza Abarbanel to talk about two recent New York Times articles that got them thinking.More from Bettina Makalintal and NYT Food:The Unlimited Potential of Meat-Free Asian Cookbooks [Eater]The Return of the Hot Table [Eater]It’s Time to Take Suburban Food More Seriously [Vice]Does Anyone Drink Hot Coffee Anymore? [NYT]The Endless Torment of the ‘Recipe?’ Guy [NYT]