A no-mixer-required cake inspired by fragrant Middle Eastern coffee buff.ly/4dbsO2e

Two Los Angeles food podcasters have entered the studio, and the opinions are flowing. It was so great catching up with the dynamic duo of Jordan Okun and Max Shapiro, the voices behind the Air Jordan podcast and some of the LA food scene’s spiciest takes. buff.ly/3QfXEgt

It’s a new era for pre-squeezed citrus, with a grove of new, innovative companies asking for space in your refrigerator. buff.ly/3xFQL1p

Full of spring onions, baby zucchini, and fresh peas, this puff pastry tart from Anna Jones’s The Modern Cook’s Year, is a great way to turn the contents of your CSA box into a colorful at-home brunch. buff.ly/4aLo8yH

Tiffy Chen is the creator behind the popular Tiffy Cooks platforms and the author of the new book, Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours.

Toriano Gordon is the Bay Area chef and rapper behind the popular food truck, Vegan Mob. buff.ly/4d06Xe6

The Buttolph collection of menus at the New York Public Library continues to inspire a new generation of researchers, chefs, and restaurant fans. buff.ly/3G9lfcM

Simon Kim is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. buff.ly/3W7veck

Swap coffee for matcha, and the Italian classic takes on a whole new persona. buff.ly/3Izb4he

Matthew Kang is the longtime editor of Eater LA and is plugged into all things in LA’s Koreatown. In this conversation, we get into the big topics of the day in Los Angeles and have a spirited NYC vs. LA Koreatown debate. buff.ly/3Js9wby

Katianna and John Hong are the chefs/co-owners of the Korean restaurant Yangban. We speak about the chefs’ paths to the restaurant industry and what makes modern Korean food in LA so exciting.

Nadia Cho is the coauthor of an excellent new book, Jang. buff.ly/3JnaqWq

This beet-centric riff on chicken liver mousse builds savory richness with sautéed onions and a splash of booze, but it’s also got a quick bay leaf and garlic confit, plenty of lemon, and a touch of warm spice to round it all out. buff.ly/49EE3gS

Susan Kim is a chef, a food stylist, and the proud Korean American business owner behind Doshi. buff.ly/3U0NDVC

You can flavor garlic knots a hundred different ways but za’atar is our go-to flavoring agent. For the dough, you can make your own, defrost frozen, or buy fresh from a local pizzeria—one of garlic knots’ best qualities is how adaptable they are. buff.ly/4aSviRl

Alex Lau is a food photographer who has shot covers and magazine spreads for some of the most interesting clients in the world—including traveling to Korea multiple times to work on Koreaworld. buff.ly/4aTi1YI

How a funky fermented rice dish represents Bangladesh’s historic past and vibrant future buff.ly/3Q2qEIm

This Soupy Leek Rice is a choose-your-own-adventure. Want more of a soup? Add stock. More of a sliceable rice cake? Let it sit for ten minutes to solidify. buff.ly/4aUqg6R

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. First up is Francis Lam, editor in chief of Clarkson Potter and host of The Splendid Table. buff.ly/3xJyCzK

The olive oil industry spent millions of dollars throughout the ’90s to try to sell American chefs and nutritionists on the Mediterranean diet. It worked. buff.ly/43OniOX

A pavlova is a study in perfect imperfection. It bakes into a delicate, smooth shell that collapses in the middle. Scoop in fresh berries, fill the center with a citrusy curd and passion fruit, or use all of them— the options are limitless. buff.ly/3xsqTWP

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. buff.ly/3xx2AXV