Eric Kim is a writer for the New York Times and author of the cookbook Korean American: Food That Tastes Like Home. Over the past couple of years, Eric has become something of a darling in the New York food world not only for his innovative and idiosyncratic creations (think: sheet-pan bibimbap, gochugaru salmon, Stouffer’s style mac & cheese) but the intimate stories that accompany them. His readers know that as a kid growing up in the suburbs of Atlanta, he loved the McNuggets and greasy ball pit at McDonald’s. They also know that for his first date with his boyfriend, he made kimchi and mayo sandwiches. Eric attended NYU and was on his way to getting a PhD in English at Columbia when he dropped out to pursue food writing full time. He tells Catherine and Juliana about his experience moving home during the pandemic, where he stayed nearly a year to work on recipes alongside his mother. He also shares his theory about the connection between Atlanta’s strip clubs and lemon pepper chicken wings, the story of how he came out to his parents and his not-very-Korean take on the best way to make rice.