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5K to 30K🎙 Weekly cadence·23 episodes·Last published 6d ago - Monthly Reach
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3K to 18K
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Recent episodes
Writing with Hunger: Lisa Donovan on Food, Memoir, and Voice
May 6, 2026
Unknown duration
This Will Make You Happy: Tanya Bush on Baking, Failing, and Storytelling
Apr 29, 2026
Unknown duration
Your Favorite Authors Favorite Author: Maria Zizka on Cookbook Collaborations
Apr 22, 2026
Unknown duration
Soft Power: Publicist Carrie Bachman on the Life of Cookbooks
Apr 15, 2026
Unknown duration
Shaping a Book: Editor Claire Gilhuly on Taste, Structure, and Voice
Apr 8, 2026
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 5/6/26 |  Writing with Hunger: Lisa Donovan on Food, Memoir, and Voice | This week on Kitchen Tape, Rose and Crystal sit down with Lisa Donovan, James Beard Award–winning author of Our Lady of Perpetual Hunger, now widely regarded as one of the definitive food memoirs of our time. We talk about hunger as both subject and structure — emotional, creative, intellectual, and literal — and dig into the discipline of memoir, writing food as personal narrative, and claiming authority in a voice shaped by appetite, loss, labor, and desire. The conversation moves through literary lineage, publishing realities, and why food writing endures when it tells the truth plainly, without performance.Mentioned in this episode:• Our Lady of Perpetual Hunger by Lisa Donovan• David Black Literary Agency• Dear Women: Own Your Stories by Lisa Donovan for Food & Wine• M. F. K. Fisher• Blood, Bones & Butter by Gabrielle Hamilton• When French Women Cook by Madeleine Kamman• Everything Is Under Control by Phyllis Grant• Vegetarian Cooking for Everyone by Deborah Madison• Heartburn by Nora Ephron• Desserts by Pierre Hermé and Dorie Greenspan• Bernard Clayton Jr. (books)• Artisan Baking by Maggie Glezer• Samin Nosrat | — | ||||||
| 4/29/26 | This Will Make You Happy: Tanya Bush on Baking, Failing, and Storytelling | This week on Kitchen Tape, Rose and Crystal sit down with Tanya Bush, author of Will This Make You Happy, to talk about baking as a way of moving through a year — emotionally, creatively, and practically. We discuss what it means to write from inside your own life, how recipes can hold both structure and feeling, and how Tanya expands the cookbook form through narrative, gently pushing against its traditional boundaries. We talk about what it means to break the mold without losing usefulness, and why baking often becomes a way to ask questions rather than answer them. The conversation moves between storytelling, routine, and the quiet search for meaning in everyday acts of making.Mentioned in this episode:Will This Make You Happy: Stories and Recipes from a Year of Baking by Tanya Bush“Party Girl” (1995) TrailerBrooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef by Brooks HeadleyCooking As Though You Might Cook Again by Daniel LichtRuby TandohChloe Rose Crabtree, Bake Street LondonOliver Lee Costello, Toad BakeryHome Cooking: A Writer in the Kitchen: A Memoir and Cookbook by Laurie Colwin | — | ||||||
| 4/22/26 | Your Favorite Authors Favorite Author: Maria Zizka on Cookbook Collaborations | This week on Kitchen Tape, Rose and Crystal sit down with Maria Zizka to talk about the art of collaboration in cookbook publishing. We dig into Maria’s own canon alongside the many influential books she’s helped bring into the world as a co-author, ghostwriter, and translator — working closely with some of the industry’s most respected voices. From shaping tone and structure to translating vision across cultures, projects, and personalities, Maria shares what it means to be a steady creative partner, how trust is built behind the scenes, and why some of the most enduring cookbooks are the result of deep, generous collaboration rather than singular authorship. | — | ||||||
| 4/15/26 | Soft Power: Publicist Carrie Bachman on the Life of Cookbooks | This week on Kitchen Tape, Rose and Crystal sit down with Carrie Bachman, a renowned publicist and longtime champion of cookbook authors, to talk about advocacy, trust, and the quiet power behind a book’s success. From shaping long-term author careers to navigating launches, festivals, and press cycles, Carrie shares how taste, timing, and deep belief in a project help books find their readers — and why publicity, at its best, is about stewardship as much as strategy.Mentioned in this episode:• Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore• Gluten-Free Orange-Ricotta Company Cake (Kat Ashmore)• Dorie Greenspan (including Dorie’s Anytime Cakes)• Ina Garten• Marcella Hazan• Tom Douglas’ Seattle Kitchen• The Betty Crocker Cookbook• William Morrow (now part of HarperCollins)• Barbara Kafka• Julia Child• Jacques Pépin• Emeril Lagasse• Heartland Masala by Jyoti Mukharji• Umma by Sarah Ahn and Nam Soon Ahn• American Library Association Conference• Fancy Food Show• Sisterly Love Collective• The New Making of a Cook by Madeleine Kamman• Nathan Myhrvold• Darlingside | — | ||||||
| 4/8/26 | Shaping a Book: Editor Claire Gilhuly on Taste, Structure, and Voice | This week on Kitchen Tape, Rose and Crystal sit down with Claire Gilhuly to talk about the editor’s role in shaping a cookbook from idea to finished pages. We dig into how Claire works with authors to refine voice, structure recipes, and build books that feel cohesive, usable, and distinct. The conversation moves through what makes a proposal stand out, how editorial vision develops across a list, and the balance between guiding a project and protecting what makes it singular. Claire also guides us through the full editorial team behind a book — bringing into view the many hands, roles, and decisions that shape a cookbook from the margins, often out of sight.Mentioned in this episode:• Après All Day by Kelley Epstein• The Butter Book by Anna Stockwell• Cake Picnic by Elisa Sunga• Party Tricks and Tin to Table by Anna Hezel• The Flavor of Fire by Kelsey Barnard Clark• Every Season Is Soup Season and Platters and Boards by Shelly Westerhausen Worcel• By Heart by Hailee Catalano• Black Sea by Caroline Eden• Ama by Josef Centeno• Dobre Dobre by Laurel Kratochvila• The Silver Palate Cookbook by Sheila Lukins and Julee Rosso• Tartine Bread by Chad Robertson• Mochitsuki by Kristen Morita• Small Victories by Julia Turshen• Le Sud by Rebekah Peppler• Islas by Von Diaz• The Cake Bible by Rose Levy Beranbaum• Tenderheart by Hetty McKinnon• Goodnight, Goodnight, Construction Site by Sherri Duskey Rinker• Will This Make You Happy by Tanya Bush | — | ||||||
| 4/1/26 | Rewriting the Rules: Aran Goyoaga on Gluten Free Baking and Photography | This week on Kitchen Tape, Rose and Crystal sit down with Aran Goyoaga, the James Beard Award–winning creator of Cannelle et Vanille and author of multiple groundbreaking gluten-free baking books, including The Art of Gluten-Free Bread. We talk about building technical authority in a space once dismissed as niche, how Aran’s work has reshaped expectations around gluten-free bread and pastry, and what it means to evolve from blogger to bestselling author while holding onto craft. We also cover Aran's evolution, workflow and recommended practices for someone who wants to photogragh their own books. The conversation moves through innovation, testing, photography, and the discipline required to make alternative baking feel both rigorous and deeply nourishing.Mentioned in this episode:• The Art of Gluten-Free Bread• Cannelle et Vanille• Small Plates and Sweet Treats• Cannelle et Vanille• Cannelle et Vanille Bakes Simple• 101 Cookbooks by Heidi Swanson• Orangette by Molly Wizenberg• Smitten Kitchen• Dorothy Brand• Baking with Julia by Dorie Greenspan• The Pioneer Woman Cooks by Ree Drummond• Justine Doiron• Hetty McKinnon• America’s Test Kitchen | — | ||||||
| 3/25/26 | What Makes a Cookbook Image Matter: Jennifer Chong, Photographer | This week on Kitchen Tape, Rose and Crystal sit down with Jennifer Chong, cookbook and commercial photographer and host of the Photo Dump podcast, to talk about the role images play in how a cookbook is understood, used, and remembered. From shaping first impressions to guiding how a recipe is cooked, we dig into why photography is not secondary to the text, but integral to a book’s success. We also explore how Jennifer’s approach shifts between cookbooks and commercial work, what makes a strong image on the page, and how collaboration, trust, and clarity on set translate into photographs that hold up over time.Mentioned in this episode:• Jennifer Chong — website• The Help Yourself Cookbook for Kids by Ruby Roth• Cook This Book by Molly Baz• Gjelina Cooks by Travis Lett• Ren Fuller• Photo Dump | — | ||||||
| 3/18/26 | Illustrating a Cookbook’s Visual Language with Maxine McCrann | This week on Kitchen Tape, Rose and Crystal sit down with Maxine McCrann to talk about her work on By Heart — including the now-iconic cover — and what it’s like to build visual language for a cookbook versus other forms of commercial work. We dig into the slower, more intimate rhythm of cookbook making, how trust and authorship shape creative decisions, and what changes when an image is meant to live with a reader over time rather than circulate quickly.Mentioned in this episode:• The Newlywed Table• One-Bowl Meals• Boards, Platters, Plates• Cook Color• The Hostess Handbook• Sunday Suppers at Lucques by Suzanne Goin• Tartine by Liz Prueitt and Chad Robertson• Yotam Ottolenghi (all books)• Baking and the Meaning of Life by Helen Goh• Sift by Nicola Lamb• A Thousand Feasts by Nigel Slater• Acme Bread Company• I Love You by Pamela Anderson and Maria Zizka• Panadería Rosetta• Chez Panisse cookbooks• Cooking by Hand by Paul Bertolli• Deborah Madison (all books) | — | ||||||
| 3/11/26 | Deep Dive Part 2: The Invisible Architecture of a Cookbook | In Part 2 of our cookbook deep dive, we zoom out from the writing and into the ecosystem that actually gets a book into the world. Photography. Editing. Design. Illustration. Marketing. Pub Day and Book tours. Translation. Ghostwriting.We talk about when you move from the lonely writing to working with the essential teams! How to work with each team, keep your voice focused and stay organized. We call out titles Will This Make You Happy by Tanya Bush, Small Victories by Julia Turshen, Good Things by Samin Nosrat, By Heart by Hailee Catalano, and memoir-driven hybrids like Prune, Our Lady of Perpetual Hunger, and Everything Is Under Control. We explore the editorial voices of Maria Zizka, the visual storytelling of artists like Asami Watanabei, prop styling worlds like Three Bird Props, and the broader industry network — from agencies to publications like Edible LA.If Part 1 was about writing the book, Part 2 is about everything that makes it real — and what it actually takes for a cookbook to last. This is the full machine behind the magic.Mentioned in this episode:Will This Make You Happy: Stories and Recipes from a Year of Baking by Tanya BushSmall Victories by Julia TurshenRebecca StumpfJennifer Chong Proplink (no longer open)Three Bird PropsNidia Cueva, Holl & ArtistsEat This Book by Stacy MichelsonAsami Watanabei (@artsami.w)Good Things: Recipes and Rituals to Share with People You Love by Samin NosratAnna and David Posey, ElskeMaria ZiskaBy Heart: Recipes to Hold Near and Dear by Hailee CatalanoEdible LAPrune by Gabrielle Hamilton Our Lady of Perpetual Hunger by Lisa DonovanEverything Is Under Control: A Memoir With Recipes by Phyllis Grant | — | ||||||
| 3/4/26 | Doing it All, Every day: Yossy Arefi, Author, Baker and Photographer | This week on Kitchen Tape, Rose sits down with Yossy Arefi while Crystal takes a break— New York Times bestselling author, NYT contributor, and creator of the Substack Have a Little Something — to talk about what it means to fully author a baking book from the inside out. We dig into Yossy’s unique practice of writing, styling, and photographing her own work, how that continuity shapes voice and restraint, and why everyday baking resonates most when it’s grounded, seasonal, and deeply usable. How writing for a cookbook differs from her usual work with NYT, etc. The conversation moves between creative control, reader trust, and the quiet rigor behind recipes that feel effortless but are anything but.Mentioned in this episode:• Sweeter off the Vine: Fruit Desserts for Every Season• Snacking Cakes: Simple Treats for Anytime Cravings• Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More• Nigel Slater• Yotam Ottolenghi• Ron Ben-Israel• The Last Course by Claudia Fleming• Pure Dessert by Alice Medrich• Good to the Grain by Kim Boyce• Apartment 2B Baking Co.• Apt 2 Bread by Carla Finley• L’Appartement 4F• Cherry Bombe — Cooks & Books event (2022) | — | ||||||
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| 2/25/26 | BDE and the Modern Party: Alyse Whitney on Writing a Snack-Forward Cookbook | This week on Kitchen Tape, Rose and Crystal sit down with Alyse Whitney, author of Big Dip Energy, to talk about humor as a creative tool, the joy of snack-forward cooking, and making work that doesn’t take itself too seriously — but still takes craft seriously. We talk about party food as emotional infrastructure, pop culture as inspiration, and how Alyse balances freelance life, television, and book-making with a sense of play that keeps the work alive.Mentioned in this episode:• Big Dip Energy: 88 Parties in a Bowl for Snacking, Dinner, Dessert, and Beyond• 30-Minute Meals by Rachael Ray• Easy-Bake Battle (Netflix)• Creative Artists Agency (CAA)• Cravings by Chrissy Teigen• Normal Gossip: “Ready to be Bunco-ified” with Lindy West and Meagan Hatcher-Mays• Solo: A Modern Cookbook for a Party of One by Anita Lo• The Beanie Baby Handbook: With 52 Fabulous Recipes• Erin McDowell | — | ||||||
| 2/18/26 | Wearing Many Hats: Natasha Feldman on Being Author and Food Stylist | This week on Kitchen Tape, Rose and Crystal sit down with Natasha Feldman, author of The Dinner Party Project, to talk about what it actually takes to host well without burning out. We discuss Natasha’s approach to dinner parties as a creative practice, how her workflow shifts when she’s authoring her own book versus styling for others, and what changes when responsibility moves from supporting someone else’s vision to holding the full arc yourself. The conversation gets practical about how the book was made — planning menus, testing and editing recipes, styling and shooting within real constraints, and building a process that could sustain the work from proposal to finished pages.Mentioned in this episode:• The Dinner Party Project: A No-Stress Guide to Food with Friends• Space Camp Organizing• The Art of Simple Food by Alice Waters• Yotam Ottolenghi (all books)• Alana Kysar• Hetty McKinnon• Gluteus Minimus — Natasha Feldman’s Substack | — | ||||||
| 2/11/26 | Translating Tradition in Plant-Based Cookbooks with Tara Punzone | This week on Kitchen Tape, Rose steps out and Crystal sits down with Tara Punzone, co-author of Vegana Italiana, to talk about writing plant-based cookbooks for specific audiences and finding your niche— and getting the message across without losing warmth, culture, or credibility. We discuss how tradition can be translated rather than erased, what it means to serve a niche reader thoughtfully, and how clarity of purpose shapes everything from recipe development to tone, structure, and outreach. It’s a conversation about plant-based food as a language, and about meeting readers exactly where they are.Mentioned in this episode:• Vegana Italiana: Traditional Italian the Plant-Based Way by Tara Punzone and Gene Stone• Pura Vita• Gene Stone (books)• The Engine 2 Cookbook by Rip Esselstyn• Ed Anderson (photography) | — | ||||||
| 2/4/26 | Inside a Dual Role: Cooking and Photographing Hawai‘i with Alana Kysar | This week on Kitchen Tape, Rose and Crystal sit down with Alana Kysar, author of Aloha Kitchen and Aloha Veggies, to talk about her food education from bakes to salad scores, home cooking as cultural record, the evolution of vegetable-forward food, and moving through recipe failures. We also dive into Alana’s dual role as both author and photographer on her books (and others!)— unpacking what that workflow looks like in practice, pros and cons, how creative decisions shift when one person holds both lenses, and what it takes to balance vision, logistics, and stamina across an entire project.Mentioned in this episode:• Aloha Kitchen: Recipes from Hawai‘i• Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai‘i• Salad Freak by Jess Damuck• Salt, Fat, Acid, Heat by Samin Nosrat• Community cookbooks• Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs• Kimi’s Kitchen: An Ocean Woman’s Guide to Wild Home Cooking by Kimi Werner• Hetty McKinnon | — | ||||||
| 12/17/25 | Test Kitchen Magic: Author Rose Wilde on Recipe Development | In this episode, Crystal turns interviewer again — this time diving into Rose’s creative process for developing and testing recipes. From the first spark of an idea to the final polished bake, they explore how intuition, precision, and feedback shape every dish. Rose shares how she works with professional testers, crowdsources testing across regions, and why the voices of home cooks and amateurs are essential to making a cookbook truly universal. Plus: her favorite tools (yes, The Scrivener App makes an appearance) and the quiet alchemy of turning mistakes into something delicious.We’re heading into a short break for the holidays while Rose heads into the kitchen (and the studio) to shoot the second half of her next book. Kitchen Tape will be back on February 4 with more great guests, deep dives into process, and plenty of stories from behind the oven door.Mentioned in this episode:The Scrivener AppKitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 12/10/25 | Bird by Bird, Bite by Bite: Author Rose Wilde on How We Write a Cookbook | In this episode, Crystal turns the mic toward Rose for a deep dive into the creative process behind her recipes and writing. They talk about rhythm, ritual, and how words find their way through flour-dusted kitchens and late-night edits. From Bird by Bird and Will Write for Food to Daily Rituals and Ratio, Rose shares the tools, books, and mindset shifts that shaped her approach — plus a few tricks (and traps) for writing when the spark won’t come.Mentioned in this episode:Anne Lamott, “Bird by Bird: Some Instructions on Writing and Life”Pomodoro methodMason Currey, “Daily Rituals: How Artists Work”Barbara Gibbs Ostmann, Jane L. Baker, “The Recipe Writer’s Handbook”Simon Quellen Field, “Culinary Actions: The Everyday Chemistry of Cooking”Dianne Jacob, “Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More”Michael Ruhlman, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking”Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 12/3/25 | Alchemy and Crumb: Author Bonnie Ohara | This week, Rose and Crystal talk with Bonnie Ohara, founder of Alchemy Bread Co. and author of Bread Baking for Beginners and Let’s Bake Bread!, a new family cookbook about baking with kids. From her microbakery beginnings to her mission of teaching the art of bread to home bakers of all ages, Bonnie shares the beauty and grounding rhythm of working with dough. The conversation drifts through the books that shaped her craft — Michel Suas’ Advanced Bread and Pastry, Jeffrey Hamelman’s Bread, Sarah Owens’ Sourdough, and Martin Philip’s Breaking Bread — and into the broader world of flavor, inspiration, and community that keeps her baking.Mentioned in this episode:Kate’s Bread microbakery + NewsletterAshley Lima photographySan Francisco Baking InstituteMichel Suas, "Advanced Bread and Pastry: A Professional Approach" (SFBI Textbook)Jeffrey Hamelman, “Bread: A Baker's Book of Techniques and Recipes”Sarah Owens, “Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More”Martin Philip, “Breaking Bread: A Baker's Journey Home in 75 Recipes”Michael James, “The Tivoli Road Baker”David Leibovitz, “My Paris Kitchen: Recipes and Stories”Tadashi Ono, Harris Salat, “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond”Joshua McFadden, “Six Seasons: A New Way with Vegetables”Rebekah Peppler, Le Sud Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 11/26/25 | Soft Centers and Sharp Skills: Author Samantha Seneviratne’s Sweet Life | This week, Rose and Crystal sit down with Samantha Seneviratne — cookbook author, food stylist, and NYT recipe superstar — to talk about craft, curiosity, and the quiet joy of sweets that meet you where you are. From The Joys of Baking and The New Sugar and Spice to Simply Cake and Bake Smart, Sam shares what she’s learned about writing recipes that last and why her 2024 hit Microwave Chocolate Pudding Cake became the most popular dessert on The New York Times. The conversation winds through her inspirations — from Diana Henry and Dorie Greenspan to Zoe François, Yossi Arefi, and Jessie Sheehan — and lands, as always, in the kitchen, where tenderness meets technique.Mentioned in this episode: Diana Henry, “How to Eat a Peach: Menus, Stories and Places”yolt.nycRegan Daley, “In the Sweet Kitchen: The Definitive Baker's Companion”Yossi ArefiDorie GreenspanZoe FrancoisJessie Sheehan-“How To Write A Cookbook” author unknown -Publisher’s Weekly2024 most popular NY Times Recipe - Microwave Chocolate Pudding Cake, Samantha Seneviratne | — | ||||||
| 11/19/25 | From Tasty to Timeless: Author Rie McClenny Makes It Japanese | This week, Rose and Crystal talk with chef, creator, and Make It Japanese author Rie McClenny about bridging cultures through food — and what it means to make “simple recipes for everyone” without losing the soul of home cooking. From her viral BuzzFeed Tasty days and the beloved Make It Fancy series to her new life as a cookbook author, Rie shares how she found her voice in the crowded world of online food. Along the way, the trio swaps stories about Cooking for Mr. Latte and Veg-table, and how cooking — Japanese or otherwise — always comes back to comfort, creativity, and connection.Mentioned in this episode:Amanda Hesser, “Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes”Buzzfeed Tasty - Make It FancyNik Sharma, “Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals”Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 11/12/25 | From Vintage to Viral: Author Jessie Sheehan on Baking Without the Fuss | This week, Rose and Crystal welcome baker, author, and She’s My Cherry Pie host Jessie Sheehan for a conversation about joy, nostalgia, and the new golden age of home baking. Jessie shares the story behind her hit cookbooks — Snackable Bakes (one of The New York Times’ Best Cookbooks of 2022), The Vintage Baker, Icebox Cakes, and her newest, Salty, Cheesy, Herby, Crispy Snackable Bakes — and how she turned her one-bowl, easy-peasy philosophy into a movement. They also swap thoughts on classics like Sweet Enough, The Last Course, and How to Be a Domestic Goddess, tracing the dessert books that shaped them all.Mentioned in this episode: Alison Roman, “Sweet Enough: A Dessert Cookbook”Claudia Fleming, “The Last Course: The Desserts of Gramercy Tavern”Nigella Lawson, “How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking”Martha Stewart, “Martha Stewart's Baking Handbook”“The King Arthur Baking Company's All-Purpose Baker's Companion”“Baking Illustrated: A Best Recipe Classic”Lauren Chattman, “Icebox Cakes: Simply Irresistible No-Bake Desserts”Baked NYC founders: Matt Lewis and Renato PoliafitoRica Allannic of David Black AgencyEverything Cookbooks Podcast: 137: Being a Cookbook Editor with Sarah Billingsley of Chronicle BooksShe’s My Cherry Pie podcast NY Times Cooking, “Sheet-Pan Garlicky Chicken With Blistered Tomatoes” by Yasmin FahrSarah Ahn & Nam Soon Ahn, “Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes” (America’s Test Kitchen)Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 11/5/25 | Cookbooks We’d Save from a Burning Building | This week, it’s just Rose and Crystal — and the tables are turned. Before we grill more guests about their cookbook journeys, we put each other in the hot seat. The conversation runs from Ben Mims’ Crumbs to Caroline Eden’s Black Sea, from Ina Garten and Cedric Grolet to NOMA and Mr. Burns: A Post-Electric Play. It’s part love letter, part confession, and all obsession — about the cookbooks that shaped us, haunted us, and made Rose want to write her own. Mentioned in this Episode:Ben Mims, “Crumbs: Cookies and Sweets from Around the World”Hailee Catalano, “By Heart: Recipes to Hold Near and Dear”Caroline Eden, “Black Sea: Dispatches and Recipes - Through Darkness and Light”Gabrielle Hamilton, “Prune: A Cookbook”Ina Garten, “Barefoot in Paris: Easy French Food You Can Make at Home”Rose Carrarini, “Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery”Cook’s IllustratedChristoper Kimball, The Milk Street CookbookCedric Grolet, “Fruit”William Goldfarb, “Room for Dessert”NOMA booksIvan Orkin, “Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint”Luisa Weiss, “Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen”Greg Malouf and Lucy Malouf, “SUQAR: Desserts and Sweets from the Modern Middle East”Rebekah Peppler, “Le Sud: Recipes from Provence-Alpes-Côte d'Azur”Mr. Burns, a Post-Electric PlayLisa Donovan, “Our Lady of Perpetual Hunger: A Memoir”Justine Doiron, “Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen”Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 10/29/25 | DIY Cookbook: Author Amanda Faber on the Road Less Travelled | In this episode, Rose and Crystal talk with Amanda Faber author of cult beloved Cake Portfolio, about taking the road less traveled — publishing a cookbook completely on her own. From skipping agents and traditional houses to handling editing, printing, and promotion herself, Amanda shares what she learned (and what she’d never do again). It’s a conversation about creative control, community, and what happens when you decide to bet on your own voice instead of waiting for permission.Mentioned in this epsiode:Better Homes and Gardens New Cook BookThe Great American Baking ShowBookWright by BlurbNow Serving - Bookstore in LAQuick Copyright InformationKitchen Tape Season 1: Who owns a recipe? with Rick RobinsonJeremiah Duarte Bills, Portuguese Baking SchoolKitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 10/22/25 | Inside the Cookbook Pitch with Literary Agent Eryn Kalavsky | This week, Rose and Crystal talk with literary agent Eryn Kalavsky about what really happens between a cookbook idea and a book deal. From crafting a proposal to navigating rejection, Eryn shares what agents look for, how trends shift, and why voice and clarity matter (sometimes) more than follower count. Along the way, they swap stories about Hartwood, Guerrilla Tacos, Small Victories, Tartine, and even The Betty Crocker Cookbook — the books that shaped how we cook and dream on the page.Books called out in this Episode:Eric Werner and Mya Henry, “Hartwood: Bright, Wild Flavors from the Edge of the Yucatán”Wesley Avila, Richard Parks III, “Guerrilla Tacos: Recipes from the Streets of L.A.”Molly Baz coversJulia Turshen, “Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs”Betty Crocker CookbookElisabeth Prueitt, Chad Robertson, “Tartine”Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 10/15/25 | The Long Pitch: How Cookbook Ideas Become Deals | Ever wonder what it really takes to sell a cookbook? In this episode, Rose and Crystal get honest about the long road from idea to book deal — from crafting proposals to finding the right agent. Rose shares that she pitched cookbooks for years before selling one, a reminder that slow doesn’t mean failure. It’s a conversation about persistence, creative heartbreak, and the quiet faith it takes to keep writing when no one’s said yes yet.Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
| 10/8/25 | Welcome Back Y'all! Golden Girls, Citrus, and the Cookbook Grind | Season 2 kicks off with a new co-host, Crystal Slonecker, and a peek behind the curtain at how cookbooks are actually made — from the dreamy beginnings to the long, flour-covered middle. We talk about the Golden Girls, why kitchen work gets overly romanticized, kitchen tape as creative canvas, the pure joy of California citrus, and the terror of getting stuck in a walk-in freezer (it’s happened to more of us than you think).Kitchen Tape is hosted by Rose Wilde @trosewilde and Crystal Slonecker @crystalslonecker, edited by Dressler Parsons @dresslerparsons of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram @kitchentapepodcast and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs. | — | ||||||
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Chart Positions
2 placements across 2 markets.
Chart Positions
2 placements across 2 markets.