Matt Rodbard
Food Republic Editorial Policies
Food Republic’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted whenever possible to help deliver factual, up-to-date information.
Our mission is to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day or cooking tips, tricks, and trends. We also bring you recipes you can depend on, as well as reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Additional information on our editorial process available here.
Stories By Matt Rodbard
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Craving Korean Comfort Food? Try This Budae Jjigae Recipe
Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you’ll find this side of the Hangang (that’s a river in Seoul). Dive into America’s famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Korean Tonight: Make This Daeji Kalbi
Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you’ll find this side of the Hangang (that’s a river in Seoul). Dive into America’s famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Mildly Insane Kimchi Bokkeumbap
Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you'll find this side of the Hangang (that's a river in Seoul). Dive into America's famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Bell's, Founders & Beyond: Drinking Along The West Michigan Craft Beer Trail
I’m proud of Michigan, my home state. That’s the one that looks like your left hand. I’m proud that Michigan has pulled itself out of the economic abyss, which hit rock bottom six years ago after the mortgage crisis lead to the Great Recession, which lead to slumping auto sales and some of the country’s…
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Dominique Crenn, The Bard At The Butcher Block
Dominique Crenn, the first female chef to be awarded two Michelin stars in the United States, has spilled half a glass of rosé on my lap. Unfazed, she continues telling a story to our group, which is seated at her new restaurant, Petit Crenn, in San Francisco’s Hayes Valley. The other day she nearly cut…
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A Hotel That Goes Beyond Korean Food In Los Angeles' Koreatown
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.It wasn’t long ago that…
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A Paris Food Writer Tells Us Where To Eat In Her City
Victoire Louapre is a food writer based in Paris. After living abroad for many years, she returned to her home country to work at Le Fooding, an influential restaurant guide whose aim is to discover the hottest restaurants in the City of Light. Between a lunch in Bastille and a goûter in Le Marais, she gave Food Republic…
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Actress Brittany Ross Once Lived Off Space Food For Two Days
Our new feature asks celebrities what’s on their mind and between their bread.Brittany Ross has a knack for bringing the funny. She’s showing off her comedic chops with her latest role, in Smosh: The Movie. The film, from the minds of the duo behind YouTube comedy channel SMOSH, will be digitally released on Friday — on…
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Why Laura Maniec Expanded Her Corkbuzz Empire To Charlotte
As soon as she was old enough to take a legal drink, Laura Maniec signed up for an 18-week wine course on a whim, which forever changed the trajectory of her life. In 2009, at 29 years old, Maniec became the youngest female at the time to gain the prestigious certification of Master Sommelier. By…
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How To Make A Bottled French 75: The Ultimate Picnic Cocktail Move
Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. You know what I’m not ashamed to admit? I’m a guy who loves a summer picnic.…
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The Rise Of Domestic Sake In America, Where Freshness Is King
When you’ve been doing something so long that it predates written history, it’s safe to say you've got dibs. So it goes with the Japanese and the art of making sake, their most famous alcoholic beverage. But while the country’s breweries, many of them centuries old, carry on their meticulous traditions, the sake scene in…
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When Staying At Clift San Francisco, There's Plenty To Eat And Drink
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.For my third trip to…
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With New Water Restrictions, Californians Are Learning To Grow And Eat Food Differently
Much of the food-related coverage of California’s drought crisis has focused on identifying which crops are the biggest drains on the water supply — almonds, for example, have felt the brunt of criticism, as well as grains like alfalfa that are used to feed livestock. It’s true that California produces 80 percent of the world’s…
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10 Questions & A Sandwich: RJ Cyler Really Needs A Roman Holiday
Our new feature asks celebrities what’s on their mind and between their bread.RJ Cyler’s dreams are now becoming a reality. Back in 2013, Cyler made his debut in Second Chances, a camp Hollywood film. But his role in the highly praised Sundance hit Me and Earl and the Dying Girl — as Earl — has catapulted…
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Massimo Bottura Wants To Talk About Art
The genius of Massimo Bottura, recently anointed the world’s second-best chef, reaches far beyond the avant-garde foams and soufflés on full display at his restaurant, Osteria Francescana in Modena, a small town down the road from Parma in Emilia-Romagna, Italy. On a recent trip to Milan to cover a cooking competition, I had the pleasure…
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3 Cities, 5 Cantinas: Barhopping Through Mexico's Classic Saloons
Mexicans have the playful habit of turning everything into a verb. Eating tacos becomes "taqueando"; drinking mezcal can be called "mezcaleando." And one of my favorites, "cantineando," refers to bar-crawling between cantinas.In the U.S., a cantina is generally thought of as a divey saloon-type place, probably located in a part of the country once overrun…
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Move Over Peas And Guacamole, We've Got A Broccoli-Related Controversy On Our Hands
Earlier today we ran a story detailing the relaunch of No. 7 Sub in New York’s Ace Hotel, the popular sandwich (and now grain bowl) shop run by chef-owner Tyler Kord. At the top of the story appears a vivid photo of one of Kord’s most-famous sammies: broccoli salad with cheddar cheese and BBQ-flavored chips.…
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10 Questions & A Sandwich: Hannibal Buress, Chicago Restaurant Evangelist
Our new feature asks celebrities what’s on their mind and between their bread.Comic Hannibal Buress has taken his distinct comedic style and voice from Chicago comedy clubs to his own show on Comedy Central. Why? With Hannibal Buress, which premieres July 8 at 10:30 p.m. ET/PT, features Buress asking some of the burning questions on his…
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Indian Spices Are Finding Their Way Into Cocktails
In June, Food Republic is counting the many reasons to love Asian food in America right now. Here’s one of them.Greg Boehm, just back in New York from China, is already plotting his return to Asia for a Japanese adventure. The guru of New York barware haven and book publisher Cocktail Kingdom is a bona fide…
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