This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss:

• Should critics remain anonymous anymore?

• The Restaurant PR Myth: How important are publicists in the food world?

• The difference between a Michelin Star restaurant and a local favorite

• Food and recipes as a form of storytelling

• Cultural trends in cuisine

• Turn and Burn: Is Caribbean food the next big thing?

Follow Jamila: @jamilarobinson

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm