Kim Severson covers food culture for the New York Times and contributes to NYT Cooking.

Kevin Gillespie is a former Top Chef contestant and is the owner of Revival in Decatur, Ga., Gunshow in Atlanta's Glenwood Park, and the new Cold Beer on the Atlanta BeltLine.

Luca Varuni is the chef/owner of Varuni Napoli pizzeria in Midtown and Krog Street Market in Atlanta.

Chris Wilkins is the owner of Root Baking Co. at Ponce City Market in Atlanta and a James Beard nominee this year for Outstanding Baker.

Chris Taylor and Paul Arguin are the authors of ‘The New Pie: Modern Techniques for the Classic American Dessert.’

David Wondrich is the drinks columnist for The Daily Beast, the author of 'Imbibe!', and a James Beard Award winner for wine and spirits.

North Carolina chef Sam Jones stops by Empire State South to talk about his new book 'Whole Hog BBQ' and how much different writing about barbecue is than cooking it.

James Beard award winner Michael Cimarusti talks about his game changing Los Angeles restaurant Providence as well as his role in the WeHo hotspot Connie and Ted's.

Suzanne Goin is the chef/owner of A.O.C., Lucques and Tavern Restaurant in Los Angeles.

Brooke Williamson is a former 'Top Chef' winner and the chef and co-owner of Hudson House, The Tripel and Playa Provisions in Los Angeles.

Missi Robbins is the chef/owner of Lilia and Misi in Brooklyn and won the James Beard Award last year for the best chef in New York City.

Chinese Tuxedo’s Australian co-owner Eddy Buckingham and Scottish executive chef Paul Donnelly met in Australia and bonded over Asian cuisine.

Writer Andrew Friedman drops by to talk about, among other things, the shifting landscape of New York food and his new(ish) book, "Chefs, Drugs, and Rock & Roll."

Dan Barber is the chef/owner of Blue Hill in Greenwich Village and Blue Hill at Stone Barns in Tarrytown, New York.

Matt and Ted Lee are the authors of 'Hotbox: Inside Catering, the Food World's Riskiest Business.'

Deb Perelman runs Smitten Kitchen — cookbooks, a website, beautiful photos, and 1 million Instagram followers — from a tiny home kitchen in Manhattan where she and Hugh taped this week's episode.

Gail Simmons is a food writer and judge on Bravo's 'Top Chef.' And, like Hugh Acheson, she is Canadian.

Flynn McGarry is the chef of the New York restaurant Gem and the subject of the new Hulu documentary 'Chef Flynn.'

Ruth Reichl is the former editor of Gourmet and author of the new book, Save Me the Plums: My Gourmet Memoir.

Adam Platt is the food critic for New York Magazine, knows the cool restaurants, and has a funny Twitter account name (@Plattypants). Chef Simone Tong makes a cameo in this episode and more or less steals it with a sandwich.

Michael Stipe is an actual rock star and once brought Ben Affleck to Hugh Acheson's Five and Ten restaurant in Athens.

Anita Lo (@AnitaLoNYC) is a Michelin-rated New York chef, former contestant on Top Chef Masters, and author of Solo: A Modern Cookbook for a Party of One.

Kelsey Barnard Clark is the owner and executive chef of KBC restaurant and catering in Dothan, Alabama. She's a finalist this season on 'Top Chef' and a great foodie follow on Instagram (@KelseyBarnardClark).

How much should a taco cost? Alex Stupak (@AlexStupak), the chef/owner of Empellon in New York, explains.

Andrew Knowlton (@AndrewKnowlton) is editor at large for Bon Appetit, and Aaron Bludorn (@AaronBludorn) is executive chef at Cafe Boulud in New York.

Jon Glaser is the star of the TruTV scripted-reality hybrid 'Jon Glaser Loves Gear' and spells his name funny on Instagram (@JahnGlayzer).

Carla Hall is a former runway model, a TV chef you know from ‘Top Chef’ or ‘The Chew,’ and an absolute delight on Instagram (@CarlaPHall). Books mentioned in this episode: - Carla Hall, Carla Hall’s Soul Food: Everyday and Celebration (Harper Wave, 2018). - Edna Lewis, The Taste of Country Cooking: 30th Anniversary Edition (Knopf, 2006). - Verna Mae, Vibration Cooking (Doubleday, 1970).

Tom Colicchio was named the best chef in America by the James Beard Foundation in 2000, has been the lead judge on Bravo's 'Top Chef' since the show premiered in 2006, and has been funny on Twitter (@Tom Colicchio) since 2010. Books mentioned in this episode: - Tom Colicchio, Think Like a Chef (Clarkson Potter, 2007). - Jacques Pepin, New Complete Techniques (Black Dog & Leventhal). [Colicchio actually discusses Pepin’s La Technique, which was published in 1978, is now out of print, and was the foundation for New Complete Techniques.] - Frederic Morin, Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts (Knopf, 2018).