HarperCollins Speakers Bureau

Matt Rodbard

New York Times Bestselling Cookbook Author and Recognized Food and Culture Writer


  • The 10 Burning Questions in Food
  • The 10 Next Food Trends Nobody Is Talking About…Yet
  • What the Cookbooks Won’t Tell You: How to Cook Like A Pro
  • Home Cooking Lessons from Running a Popular Food Magazine
  • Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts
  • Successful Team Management In the Media Trenches: Selection, Training and Accountability
  • An Evening with Matt Rodbard


New York
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Matt Rodbard is a writer, editor, podcast host, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the author of the New York Times bestseller Koreatown: A Cookbook, and the Founding Editor of the two-time James Beard Foundation Award–winning online food and culture magazine TASTE. Rodbard returns with his new book, Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Harper Wave), co-written with Daniel Holzman.

 When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. In their book Food IQ, Rodbard and Holzman provide an informative, entertaining and essential guide to taking your kitchen smarts to a higher level, sharing their passion and deep curiosity for the food world with everyone from novices to the most-adventurous culinarians. Looking at food as a cultural currency, and not just as to cook, together Rodbard and Holzman reclaim the word Foodie in a meaningful way.

From keynotes to panel discussions and cooking demonstrations, Rodbard speaks colorfully about a generous range of topics including food trends, home cooking advice, what the cookbooks won’t tell you, and the secrets of a bestselling cookbook writer. He brings his vast knowledge and experience to programs, leaving audiences to rethink their perspective of food and food culture.

Rodbard has written for the New York Times, the Wall Street Journal, Travel + Leisure, Bon Appétit, Saveur, GQ, and Fodors. He currently resides in New York.

Praise for Food IQ:

"Food IQ is a book for how we eat right now, filled with good advice, great recipes, and information that will fascinate even the most experienced cook. And I can't think of a better gift for someone who's new to the kitchen."
-- Ruth Reichl, author of My Kitchen Year

“I’ve known Daniel since he was seventeen and from literally ‘hello’ he was a million questions, with a million answers, running a million miles an hour. When I later met Matt, he was the exact same way. So when I heard that these two had come together to answer one hundred questions in the most thorough and explorative way, it made perfect sense. I can’t wait to learn from them both, and I bet there’s already a thousand more questions they are trying to figure out together right now.”
-- Roy Choi, chef and TV host

"Consider this book required reading. Packed with fresh food facts, expertly articulated research, and delicious, unique recipes (not to mention lots of witty banter!), Food IQ is the ultimate resource for the modern home cook. Matt and Daniel’s beautiful work won’t just sit on my shelf, it will be hauled endlessly between my bedside table and ingredient-laden kitchen counter for years to come."
-- Gail Simmons, food expert, TV host, and author of Bringing It Home: Favorite Recipe from a Life of Adventurous Eating

Food IQ has everything you've always wanted to know about food, but was afraid to ask. From deep dives into fancy salts and olive oils to the crispiest strategy for cooking boneless chicken breasts, Matt and Daniel answer the hows and whys of cooking, and provide plenty of recipes, to give home cooks the savoir-faire to take their kitchen skills to the next level…and beyond!”
-- David Lebovitz, author of Drinking French and My Paris Kitchen

“A modern manifestation of what Harold McGee would have written if he were also a chef. The format and questions are so fun and engaging, yet the solid science and relatable explanations help people think through the ‘how’ and ‘why’ of creating delicious dishes practically. It’s so darn dope.”

--Thérèse Nelson, chef and founder of Black Culinary History

“A heart-warming story about how a shared love of food led to a lifelong friendship. Food IQ is an incredible resource for some of the most commonly asked cooking questions.”
-- Eric Ripert, chef-owner of Le Bernardin

“Add Food IQ to the short list of great books that combine essays, superb recipes, and relatable wisdom to help anyone cook in a smarter way with more impressive results. Daniel and Matt answer the questions that befuddle even serious pros (though we won’t admit it!) and the result is a delicious buffet of adventure learning. Interviews with famous cooks, writers, and chefs are the icing on the cake that I strongly suggest everyone take a second helping of.”
-- Andrew Zimmern, chef and TV host

Food IQ is like having a chef buddy with you at all times, whispering suggestions in your ear. Rodbard and Holzman have a unique ability to drill into the psyche of home cooks and answer the questions they didn’t even know they should be asking.”
-- Josh Scherer, cookbook author and co-host of A Hot Dog Is a Sandwich podcast

Food IQ answers every culinary question you never thought to ask, stuffed with wisdom one can only glean from having lived decades as a professional cook. The book bridges the gap between the encyclopedic Flavor Bible and a culinary school textbook. It’s like a homework assignment from that one teacher in fifth grade that you actually wanted to complete.”
-- Jason Stewart, DJ and co-host of the How Long Gone podcast

"As a casual foodie who has graduated from using kosher salt to craving yuzu kosho, Food IQ is the book I didn’t know I needed. With good cheer (and advice for good kimchi – page 292!) Daniel and Matt have scaled the kitchen walls that separate professional cooks from curious eaters and the results are inspiring – not to mention delicious."
-- Andy Greenwald, critic, showrunner, co-host of The Watch podcast