Eric Sze is the chef-owner behind the Taiwanese restaurants 886 and Wenwen in New York City. He’s also working on a debut cookbook, Taiwanese?, and he recently returned from a whirlwind trip conducting research and taking photos for the book. Eric is one of our favorite voices in food, and it’s so fun having him in the studio to unpack his culinary career, the tricky task of defining Taiwanese food, operating restaurants in NYC, and more.

Also on the show Matt catches up with journalist Elizabeth Dunn to talk about her terrific story in the New York Times about the protein bar arms race. What is up with the David bar, and the age protein era we are living in? Elizabeth has many thoughts and we had a great time talking esterified propoxylated glycerol. Wild stuff.

Read: The Protein Bar Arms Race

Read: Consumed

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