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About Laura Goldberg
I have been a lifelong "foodie" and avid home cook. My food blog - Vittlesvamp.com - launched in 2003 and has generated coverage in outlets that range from Grub Street to Gawker to the Washington Post. Previously, I reviewed cookbooks and food-related books for WETA's Book Studio, a book site published by DC's PBS station.
Professionally, I am a communications consultant for media and advertising technology clients -- handling some food-related clients in the mix, including Serious Eats and Foodily.
NBN Episodes hosted by Laura:
December 28, 2025
China in Seven Banquets
In this episode of New Books Network, Laura Goldberg speaks with Thomas David DuBois, Professor at Beijing Normal University, about his book China in …
November 20, 2025
Rooted in Fire
Chef Pyet DeSpain joins the New Books Network to discuss her new cookbook, Rooted in Fire: A Celebration of Native American and Mexican Cooking (Harpe…
November 18, 2025
Dorie's Anytime Cakes
Beloved baker and five-time James Beard Award winner Dorie Greenspan joins the New Books Network to discuss her new cookbook, Dorie’s Anytime Cakes (H…
October 31, 2025
My Harvest Kitchen
Beloved baker and author Gesine Bullock-Prado returns to the New Books Network to chat about her delicious new cookbook, My Harvest Kitchen, the highl…
April 1, 2025
Umma
When America’s Test Kitchen social media manager Sarah Ahn started her website Ahnest Kitchen to showcase her mother’s cooking via real-time videos of…
November 23, 2024
Classic German Cooking
To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe,…
September 17, 2024
Baking in the American South
Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary tradit…
September 6, 2024
Second Generation
From Jeremy Salamon the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation – S…
April 17, 2024
Sun, Sea, Soil, Wine
With his new book Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (SUNY Press, 2024), Richard Olsen-Harbich, Long Island's longest-t…
December 8, 2023
Chinese Menu
Newbery and Caldecott honoree and New York Times bestselling author Grace Lin joins New Books Network to talk about her new, groundbreaking, lushly il…
December 7, 2023
ScheckEats--Cooking Smarter
From next-gen culinary phenom and TikTok superstar Jeremy Scheck, joins New Books Network to talk about his very first book, sharing easy and deliciou…
October 28, 2023
Eating Peru
Today, Peru is rightly recognized as the number one food destination on the planet. But twenty-five years ago, the world’s culinary critics were focus…
September 30, 2023
Holy Food
Independent food historian and author Christina Ward joins New Books Network to discuss her highly anticipated book Holy Food: How Cults, Communes and…
August 8, 2023
Linda Skeens Blue Ribbon Kitchen
Appalachian grandmother Linda Skeens became an internet sensation in the summer of 2022 after taking home dozens of blue ribbons in canning, baking, a…
July 18, 2023
The Jewish Deli
Beloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavors and great food—bright, buttery, briny, sweet, fatty, salty…
May 26, 2023
Ed Mitchell's Barbeque
Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the near…
April 14, 2023
The Eternal City
Roman blogger and author Maria Pasquale introduces us to Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze…
March 22, 2023
Italy on a Plate
In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. In Italy on a Plate: Travels, Memori…
February 25, 2023
My Vermont Table
Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Ges…