If you're a cook and a food enthusiast, you've probably had a moment where you've found yourself talking excitedly, at high volume and pitch, about a new recipe or a food you just went crazy for. Food, after all, is a source of pleasure and fun as well as necessary sustenance. But our excitement about things we love — whether it's healthy cooking, perfecting French macarons, or sourcing just the right ingredients — can come off as snobbery to people who don't share our particular passions. So, what's a good way to talk about the food we love (or dislike) without sounding like a jerk?
I asked a handful of my favorite food writers and editors, including Kat Kinsman, Francis Lam, and Adam Roberts — The Amateur Gourmet himself — to weigh in and tell me how they geek out over food without sounding like a snob.