Pete Wells

Pete Wells, former New York Times restaurant critic turned food reporter, recounts changing his relationship with eating after a health scare. He talks about quitting restaurant reviewing to save his health. He describes cutting simple carbs, shifting to plants and fruit, rethinking alcohol, and finding joy and grounding in home cooking and smarter grocery habits.

In this insightful discussion, food critic Pete Wells from The New York Times, renowned for his expertise in restaurant trends, dives into the matcha phenomenon. He explores how matcha's vibrant color and unique flavor led to its Instagram fame. Pete shares its significant role in Japanese tea ceremonies and its evolution into trendy desserts. He also touches on the rising demand and supply challenges, the issue of counterfeit matcha, and how major coffee chains are now embracing this green delight. Will matcha be a fleeting trend or a lasting staple?

Pete Wells, former restaurant critic for The New York Times, shares his insights on food and dining culture. He discusses the impact of social media on restaurant design and how everyone is now a food journalist. Wells reflects on the importance of sandwich structure and his fondness for overlooked restaurants. He also considers the challenges of maintaining anonymity as a critic and the consequences of big reviews. Plus, he reminisces about holiday cooking traditions and his current culinary projects.

Pete Wells, the acclaimed restaurant critic for The New York Times, shares his journey through a transformative year in the dining world. He reflects on the pandemic's impact, discussing a shift from traditional star ratings to a more personal critique style. Wells recounts memorable experiences, including a revelatory visit to a Puerto Rican food trailer and dining adventures in unconventional settings. His insights challenge the norms of high-end dining and highlight the importance of empathy in food criticism during these unprecedented times.

Pete Wells, longtime New York Times restaurant critic turned health-focused eater. He shares a medical wake-up call that led him to cut added sugar, favor whole grains, and rethink travel and kitchen habits. Conversation covers mindful eating, food environment hacks, why refined carbs trigger hunger, and choosing diet changes over medication.