Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it’s like to help run one of the best, and most popular, sections at the New York Times. We talk about Genevieve’s collaborations with chefs like George Mendes, Pichet Ong, and many others. We also discuss the problem with calling an ingredient “trendy” and share some thoughts on the recipe reply guy. I really loved catching up with Genevieve, and I hope you enjoy this talk. Read more from Genevieve Ko:Pulled Pork Is Easier Than You Think [New York Times]The Irresistible Thrill of Kung Pao [New York Times]The Endless Torment of the ‘Recipe?’ Guy [New York Times] Read: My Portugal: Recipes and Stories