Apple Card is the perfect credit card for every purchase. It has cashback rewards unlike others.

You earn unlimited daily cashback on every purchase, receive it daily and can grow it at 4.15% annual percentage yield when you open a high yield savings account.

Apply for Apple Card in the wallet app on iPhone and start earning and growing your daily cash with savings today.

Apple Card subject to credit approval savings is available to Apple Card owners subject to eligibility requirements.

Savings accounts provided by Goldman Sachs Bank USA. Member FDIC, Terms Apply.

My favorite foods are pretty ugly. They maybe don't have a garnish and they maybe did take one pot and there's maybe not a vegetable.

And that is what I crave cooking. For me it really was about getting back to foods that we cook but maybe don't take a picture of.

Welcome back to working. I'm your host Karen Han. And I'm your other host Isaac Butler. Hi Isaac how are you? I'm alright you know I'm really trying to hit the ground running this month before classes start in a couple of weeks because once that happens it's like getting anything off the ground becomes much harder but things that already in progress are kind of easier to keep you know moving forward on day by day and I think that's going pretty well what about you?

I obviously don't have to worry about classes but I would say that the principal sort of still stands like you want to start January on a good foot or try as much as you can to do that totally.

So who did you talk to you for this episode? I spoke to the great Ali Slagel who is a freelance food writer and editor most prominently for the New York Times if you subscribe to their cooking app or you read their recipes you almost certainly cooked her food.

She also is a wonderful new cookbook out called I dream of dinner so you don't have to well I can't wait to hear your conversation but before we hear it what can we look forward to in the slate plus segment this week.

I was interested to learn when researching the interview that Ali has a background as a food stylist as well and she used to do that freelance on top of the food writing so I wanted to talk a bit about that world because everything I've heard about it is very strange.

And also how issues of food styling played out with her cookbook because her cookbook is like weeknight meals for home cooks which is not the sort of thing that one normally gets out the tweezers and you know loving the ranges on the plate or whatever.

And so you know how did she strike that balance of making a beautiful cookbook with food that doesn't necessarily look great in photos.

That's so fascinating I feel like food styling is one of like the big mysteries of the world for people who have no experience or knowledge of it so I'm very excited to list that segment.

Slate plus members will hear that at the end of the episode but if you're not a slate plus member but want to hear that segment why not join slate plus as a member you'll get no ads on any of our podcasts unlimited reading on the slate site and member exclusive episodes and segments from our show and other shows like the waves culture gap fest and amicus.

Sign up for slate plus now at slate.com such working plus to access all of slate's content and support our work.

All right let's hear Isaac's conversation with Ali Slagel.

Ali Slagel thank you for joining us today on working to talk about your process.

Thank you so much for having me let's start with maybe the most basic of questions you know you do a bunch of different things what is the job title.

Or since it involves food perhaps Appalachian that you tend to go by like if someone at a party is like Ali what do you do how do you answer that question.

I usually say that I develop recipes which leads to a lot of confused looks because I think people don't really know what that means and so then I have to go into you know when you look up a recipe online like that doesn't just manifest you know there's someone who makes that recipe who thinks of an idea takes it to the kids.

...