Alison RomanEvery podcast appearance, updated as new ones drop

Alison Roman is an American food writer, chef, and internet personality known for her popular, "highly cookable" recipes that often go viral online. She built her career in professional kitchens and as an editor at Bon Appétit and a columnist for New York Times Cooking . Alison is the New York Times bestselling author of several cookbooks, with her most recent, Something from Nothing: A Cookbook published in November 2025. In addition to writing, she runs a popular YouTube series called Home Movies and has opened a small market, First Bloom , in upstate New York. About the Joy Season The world feels like a lot right now, and it can be hard to find those small moments that make us smile. In restaurants, we get three chances a day to bring joy — breakfast, lunch and dinner — but it doesn’t stop there. This season, The Joy Season, we’ll be talking to some truly brilliant people about the sparks of joy that keep them going, on and off the plate. About Our Sponsor Bring more joy to your workday — and your team — with Blink, the mobile platform built for busy restaurant teams. Goodbye, WhatsApp. Hello, employee experience app. From kitchen crew to front-of-house staff, Blink keeps everyone connected, informed, and in sync in one dedicated digital workplace. See why retail and hospitality brands — from local favourites to global food service chains — are choosing Blink to power their people experience. Visit https://www.joinblink.com/honey to start free today, and use code HONEYJOY at checkout for 20% off your first year. Alison Roman's Joy Manual Restaurant: C ervos' , New York Book: The End of the Story , Lydia Davis Album: Fumbling Towards Ecstasy, Sarah McLachlan Film: The Taste of Things , directed by Trần Anh Hùng People: us! Place: London Life advice to find joy: Trust the process, it will all work out Episode Credits Sponsor: Blink Producer: Miranda Hinkley Sound Engineer: Melis Oslu Sound Mixer: John Scott Theme Song: Daniel Winshall Honey & Co Team: Louisa Cornford & Winnie Thomas If you enjoyed this episode, don't forget to rate, review, subscribe and share, it really helps us reach new listeners. Hosted on Acast. See acast.com/privacy for more information.

This week on the podcast the Bayer siblings are thrilled to welcome chef extraordinaire and absolute delight Alison Roman to the podcast! You may know that Alison is a New York Times best-selling food writer who makes incredible food, but did you know she also makes incredible mix tapes? In fact, we dig into an old-school mix tape that Alison made for a friend (shoutout to last week's guest Jeremy Bolm) and Alison teaches us how making a mix tape and creating a cookbook have a lot in common! Plus Alison tells us what her favorite kitchen gadgets are, we discuss reciepe comment etiquette and she teaches Vanessa how to clean a cutting board (it's confusing!) Finally, in a tasty game of YES OR NO-STALGIA, the trio get into the Cheez-It wrap, Carne Asada returning to Chipotle and fall flavors entering the chat on Dairy Queen's Blizzard menu! You've gotta check out this tasty and hilarious episode and also be sure to check out Alison's new book, "Something From Nothing" out November 11th and available to order here! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Dave sits down with Alison Roman, whom he has known since the early days of Milk Bar, as her new cookbook, 'Something From Nothing,' comes out soon. They reminisce on the old days before they talk about how Alison made a path for herself and worked hard for a long time before becoming an "overnight success." The duo also discusses creating a personal style, how difficult it can be to mature in the public eye, and the process of actually making a cookbook. Dave closes with an Ask Dave about Momofuku ramen. Get your copy of Alison's new book: https://www.penguinrandomhouse.com/books/608062/something-from-nothing-a-cookbook-by-alison-roman/ Alison's previous book Dining In: https://amzn.to/4ohywo8 Learn more about Milk Bar: https://milkbarstore.com/ Learn more about Major Food Group: https://www.majorfood.com/ Learn more about Quince: https://www.quincerestaurant.com/ Watch our episode with Christina Tosi of Milk Bar: https://www.youtube.com/watch?v=QsKKidj7f7E Learn more about Rich Table: https://www.richtablesf.com/ Learn more about Pies 'n' Thighs: https://piesnthighs.com/ Learn more about Domino magazine: https://www.domino.com/ Check out the French Laundry Cookbook: https://amzn.to/3W4kQAW Read the Michel Bras Cookbook: https://www.kitchenartsandletters.com/products/essential-cuisine-english-edition-from-france-c?srsltid=AfmBOoqKKlD7ZxhErIOyQLp_YgoO9BDOvmwhR72lwQgKb5ehU1-hblQd Check out the website domain Alison wishes that she had: alisonroman.com Momofuku book: https://amzn.to/3VYhcIE Watch our episode with Brooks Headley of Superiority Burger: https://www.youtube.com/watch?v=ekz3XJ2LVLs&list=PL7SmJHepo13dGH9Eqp4gIssMjeLBLqB2E&index=2 Learn more about Benton's: https://shop.bentonscountryham.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Alison Roman Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Engineer: Belle Roman Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Will having kids make my life or ruin it? How can two independent, career-minded people navigate marriage? What is a contraction? And is childbirth hellish … or like an MDMA high? Nayeema asks the dumbest questions she can think of to her most grown-uppest friends, New York Times bestselling cookbook author Alison Roman and Emmy-nominated director Max Cantor to understand if you’re ever going to feel ready for kids, and how you go from a thirst-trap or a DM slide to love, marriage and a baby carriage. Alison Roman is a writer, chef and Bon Apetit/New York Times Cooking alum behind the books Dining In , Nothing Fancy , and Something Sweet . Max Cantor is an Emmy-nominated TV and commercial Director. Follow us on IG , TikTok & YouTube @smartgirldumbquestions. And you can find Nayeema on IG or X too Finally: YOU could be on a future episode of “CSI: Dumb Questions” – send your dumb questions to nayeemaraza101@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

While a student, Alison Roman made a life-changing decision to leave college to start working in a restaurant kitchen and has never looked back. Sam talks to Alison about being such a decisive person, creating viral recipes, the magic of pasta water, weighing information and intuition and making the content for yourself that you wish to see in the world when no one else will make it for you. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. See omnystudio.com/listener for privacy information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Our interview with Alison Roman is our Roman Empire. Alison—kitcheness, writer and cookbook author—became our best friend back in Aspen and, as such, agreed to make her pod debut on becoming a Brooklyn statistic, doling out terrible advice on her own show, IG Stories repost policies, famous fans, viral and white whale recipes, kitchen hacks, extremely hot soup and sandwich takes, learning new slang in real time, Taco Bell, people finally listening to themselves again and enjoying what they actually like vs. what they are told to enjoy, not being able to pick your fans and blocking out the noise, the one dish every dude should know how to cook, shopping for her husband and styling him with a little help from Throwing Fits, buying into The Bear hype just like everyone else, the best restaurants in NYC, Keith McNally's social media, cooking related indulgences and complete wastes of money and much more on Alison Roman's interview with The Only Podcast That Matters™. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits .

Ho Ho How Long Gone holiday pod we’ve got chef, author, and content creator Alison Roman back on the pod to talk about working right up until Christmas morning, Chris’ love of cinematic costuming, Emily in Paris, Alison in Brooklyn, getting covid, telling people about your dreams, visiting a psychic, some messages Alison received about us shaming her on stage, a troubling meal at Wolfgang Puck’s Spago, cooking as an art form, music is the only thing that makes Chris feel something, Alison diagnosing Chris with a severe allergy to earnestness, Alison’s new cookbook, and when we’re giving gifts this holiday, who are they really for? instagram.com/alisoneroman twitter.com/donetodeath twitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices

Alison Roman ( Home Movies, Nothing Fancy ) competes to cheer Josh up. Alison does an amazing job being quizzed about how to throw a party. She then donates his grand prize winnings to the Restaurant Workers' Community Foundation! Plus, pep talks for half-empty drinks and people unsuccessfully bringing dates to parties. Watch Alison's video series Home Movies : https://www.youtube.com/user/alisoneroman Buy Alison's cookbooks: https://www.alisoneroman.com/ Donate to the Restaurant Workers' Community Foundation: https://www.restaurantworkerscf.org/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

B is joined by chef and author of the cookbook "Nothing Fancy," Alison Roman, where the two discuss green bean casserole, cancel culture, and how Alison was approached to be cast on the upcoming season of RHONY. Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy

When Alison Roman read “makeup - Bobbi Brown” on a call sheet a few months ago, she didn’t realize that Bobbi Brown would actually be doing her makeup until she sat in the chair—and the two became fast friends. In this week’s episode, hear how Alison went from working in restaurants to becoming a best-selling cookbook author and internet sensation. Alison and Bobbi talk about what authenticity really means, how to have a healthy body image while loving food, and their favorite red nail. Plus, Alison reveals her favorite restaurants and quarantine-friendly delivery services, which any NYC local will want to try. Follow Alison on Instagram @alisoneroman , visit alisoneroman.com , and find a collection of her recipes at The New York Times . Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.

Cookbook author and New York Times columnist Alison Roman has thoughts on post-breakup dye jobs, broth’s beauty benefits, hair vitamins, the best gel manicure, and the difference between Essie Clambake and Essie Geranium. Also on this episode: beauty news (the CROWN Act, the DevaCurl lawsuit, New York Fashion Week, and…Jess had her baby!). Plus, Jenn and Alison test gourmand fragrances and answer a listener question about self-care. Want more Fat Mascara? Our secret Facebook group: Fat Mascara / Raising a Wand Instagram: @fatmascara , @jessicamatlin , @jennedit Twitter: @fatmascara Email: info@fatmascara.com Website: fatmascara.com Hosted on Acast. See acast.com/privacy for more information.

Alison Roman is a columnist for the New York Times Food section and Bon Appétit contributor. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. We talk all about her new book, Nothing Fancy, where Alison makes any night of the week worth celebrating. She believes it’s not entertaining, it’s having people over. We apologised to leeks, fawned over anchovies and much more! Hosted on Acast. See acast.com/privacy for more information.

House has a wonderful chat with internet cooking phenom Alison Roman to discuss her new cookbook, 'Nothing Fancy.' Alison breaks down the origins of her renowned chocolate-chip cookie recipe and House gets her to reveal an item or two from her super-secret holiday party menu. Host: Joe House Guests: Alison Roman Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today’s show, I talk to Alison Roman . She’s a cook, NYTimes columnist , contributor to Bon Appétit , and author of Dining In . If you don’t know her name, you probably know her Salted Chocolate Chunk Shortbread Cookies —otherwise known as “the cookies.” That recipe went viral last year, and just before we recorded, Alison had another recipe that was basically everywhere: her chickpea stew , a.k.a. “the stew,” which I definitely made and ate for lunch on the days leading up to our interview. Recipes aside, Alison is so smart and laser-focused. She’s managed to cobble together a true hybrid career: 50% cook, 50% writer—a job that didn’t really exist when she was starting out (at least in the particular way her career has unfolded). On the show, we talked about: How to stay organized when you’re “allergic to structure” Why leaving the security of a full-time job can be worth it if you want to define your work as an individual When you should say “no” to an opportunity (Alison’s big “no” involved ketchup) I highly recommend you whip up a batch of “ the stew ,” find a cozy spot on your couch, and get ready for the freelance pep talk we all need sometimes. Follow For Hire on Instagram: @forhirepodcast Sign up for the For Hire newsletter: www.forhirepodcast.com Send me an email: rebecca@forhirepodcast.com