Nicholas Morgenstern is the owner and operator of Morgenstern’s Finest Ice Cream, a beloved small-batch ice cream parlor in New York City with nationwide delivery. After a decade of operations in the city, he stopped by the show to talk about how the cult-followed ice cream gets made, and how ice cream tastes have shifted over the past few years.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM NICHOLAS MORGENSTERN:Nick Morgenstern Explains Each of His Shop’s 40 New Flavors [Grub Street]Nick Morgenstern Goes ‘Bananas’ for Dairy-Free Soft Serve [New York Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jon Fine is here! He’s a longtime journalist, cultural critic, and touring musician, and now he’s the editor in chief of The New Wine Review, an exciting publication that digs into the world of low-intervention wine. In this conversation we talk about what’s exciting in wine today and how The New Wine Review is changing the way wine is written about—the voice, the language, the attitude. I hope you enjoy this talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM JON FINE:If The Bear Was a Real Restaurant, It Would Be a Wine Bar [NWR]What’s Wine Really Worth? [NWR]How Good Wine Rewards Your Attention [NWR]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Priyanka Mattoo is the author of Bird Milk & Mosquito Bones, a wonderful memoir about food and place and how moving around the world inspired volumes and volumes of stories. We so loved having Priyanka into the studio, and we covered some serious ground. We discuss her upbringing in the UK, Saudi Arabia, and Ann Arbor, Michigan, and her journey to Hollywood, where she worked as a talent agent and studio executive. We talk about food on TV, The Bear (naturally), but also what excites her on television today.Also on the show, Matt talks about his recent trip to India with chef Meherwan Irani of restaurants Chai Pani and Botiwalla. They visited Mumbai, Pune, and Ahmednagar and experienced so much including stops at Shree Thaker Bhojanalay, Cafe Yezdan, and Parsi Dairy Farm.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM PRIYANKA MATTOO:The Best Restaurant in Town [TASTE]‘We Never Moved Back to Kashmir, Because We Couldn’t’ [NYT]The Monday Media Diet with Priyanka Mattoo [WITI]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sahra Nguyen is the founder of Nguyen Coffee Supply, a progressive coffee company that is bringing Vietnamese coffee into focus in the coolest way. On this episode we talk with Sahra about why she decided to focus on robusta, a species of coffee that is grown widely in southeast Asia but lesser known in the United States. This is rapidly changing thanks to Sahra and we get into why her work at Nguyen is bringing this delicious coffee to the mainstream.Also on the show it’s the return of three things where Aliza and Matt discuss exciting food and drink on their radars. On this episode: The Formosa Cafe in Los Angeles got a reboot, Hark is our new favorite podcast app, Eel Bar is one of the NYC restaurants of the year, Bar Contra is very intriguing, we really like Haven’s Kitchen aioli, Phoebe Tran is making moves with Bé Bếp, Martha: The Cookbook is Martha Stewart’s 100th cookbook!     Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM SAHRA NGUYEN:You’ve Probably Drunk Vietnamese Coffee Without Ever Knowing It [TASTE]A Bond Built Over Coffee Leads to Success in Love and Business [NYT]This Is TASTE 338: Haven’s Kitchen [TASTE]This Is TASTE 25: Jeremiah Stone & Fabian Von Hauske [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have two conversations from two of our favorites from the cookbook and online world, Claire Saffitz and Andy Baraghani. Claire is the author of a great recent cookbook, What’s For Dessert, and she’s truly one of our favorite cooking instructors and personalities on the internet. Andy’s rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to this year? It turns out, plenty—both online and offline.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM CLAIRE SAFFITZ & ANDY BARAGHANI:I Tried Making Homemade Strawberry Shortcake Bars [YouTube]Challah Bread [NYT Cooking]Warm Chickpea Bowl with Lemony Yogurt [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cree Myles is the curator of the Black literature community All Ways Black and the host of The Baldwin 100, a new podcast from Vintage Books examining James Baldwin’s life and words to commemorate one hundred years since his birth. She’s also one of our favorite sources of book recommendations, and it’s so fun to have her on the show to go deep on the intersection of food and literature. Also on the show it’s the return of three things where Aliza and Matt discuss exciting food and drink on their radars. On this episode: Indian snack attack from Doosra and Confusion Snacks, Island Creek Oyster Farm’s tinned clams are our home cooking go-to, Hey Champ hand-dipped snacks, a visit to Brooklyn’s Montague Diner, Lexington Bakes has a new brownie format and it rules, Strange Delight might be the NYC restaurant of the summer, and long live the Seashore Flats.      Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM CREE MYLESHow One Book Influencer Championing Black Authors Is Changing Publishing [NPR]The Baldwin 100 [Apple Podcasts]Strange Delight Channels New Orleans in All the Best Ways [The New Yorker]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We welcome back our good friend Akira Akuto to the show. Akira is the Los Angeles–based chef who was behind the acclaimed LA sandwich and pastry counter (and so much more) Konbi, which closed up shop in early 2023. In this episode we speak with one of the more clairvoyant voices in the restaurant world. Akira is brutally honest about why a seemingly successful restaurant was anything but. We talk about the difficulties chefs and operators face on a daily basis and why California in particular is a challenging landscape for small-business owners. We also chat about what he’s been up to recently and the Japanese citrus he’s backing in a major way. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM AKIRA AKUTO:Konbi, Home to the Best Egg Salad Sandwich in L.A., to Close Both Locations [LA Times]America's Best New Restaurants 2019 [Bon Appetit]This Is TASTE 164: Akira Akuto [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Olive Odyssey is a Palestinian olive oil collective working to build demand, supply chains, and economic power for Palestinian farmers since 2022. Today cofounder Aya Faour, a professional olive oil taster, is on the show to share how Olive Odyssey is working to build collective power and partnering with groups like Rose Los Angeles to create special collaboration products that are funding aid in Gaza.Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM OLIVE ODYSSEY:Olive Odyssey [official]Foragers [official]High-Minded Edibles for the Farm-to-Table Era  [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The title of this episode is “the last original food blogger,” and this is no exaggeration. Titus Ruscitti has been writing his influential blog Chi BBQ King for more than a decade, publishing dispatches from the Chicago food scene on the no-frills Blogspot platform. It’s a throwback publication, tipping to Chowhound and the original Serious Eats, and it’s so fun catching up with Titus about all the exciting restaurants he’s visited around the Midwest. We talk about Chicago beef, tavern pizza, tacos, barbecue, The Bear (naturally), and his intense interest in Midwestern foodways that has had him visiting Wisconsin, Indiana, and West Michigan regularly. This is a great conversation about one of the world’s greatest food cities, and I hope you enjoy it.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM TITUS RUSCITTI OF CHI BBQ KING:Empanadas in ChicagoBig Eating in Southwest MichiganIndienneSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jim Meehan is here for a wide-ranging and highly entertaining conversation. Jim is the legendary barman and pioneer in the modern cocktail movement. He's also a journalist and the author of three excellent books, including The PDT Cocktail Book, Meehan’s Bartender Manual, and the brand-new The Bartender’s Pantry. In this episode, we go back in time to the dawn of the modern cocktail movement and relive some of the big openings and stories of the age. Jim also reflects on his book writing career, and how there’s much more to a cocktail pantry than you think. It’s fun catching up with Jim, and we hope you enjoy this conversation. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM JIM MEEHAN:Celebrity Booze Tasting with Danny Brown and Jim Meehan [YouTube]Jim Meehan’s Deep Dive into the Cocktail Kitchen [Portland Monthly]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This one is a long time coming, and we're thrilled to welcome Sam Sifton into our studio. Sam has held various key roles at the New York Times including food editor, culture editor, national editor, and restaurant critic. He’s also the founding editor of New York Times Cooking, which has become one of the paper’s biggest financial successes in decades. In this episode, Sam talks about the world of food media, his appetite for news and culture, his prolific newsletter output, and some of his most memorable reviews when he was working as a critic. Sam is a true one of one, and it was such fun to have him in for a conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM SAM SIFTON:Cherries for Black Forest Cake, Tomatoes for Gazpacho [NYT]The Reviewing Life [NYT]Nello [NYT]Torrisi Italian Specialties [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we’re revisiting two of my favorite conversations with food folks who make their own rules. DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine with some of the best vibes and playlists around, and now they’re joining the CPG boom. Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in a new book: Flavorama. It’s a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.MORE FROM DEVONN FRANCIS AND ARIELLE JOHNSONWelcome to the DeVonn Francis Dinner Party Multiverse [TASTE]How This Jamaican American Chef is Redefining Hospitality [LA Times]Do You Know How Flavor Works? [NY Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have a great double episode. First up is the Los Angeles–based chef, recipe developer, and writer Chloe Walsh, author of Anchovies and Soup, a terrific Substack that muses about food life in LA, in the writer’s native England, and at points in between. Also on the show, we catch up with our old friend, the amazing photographer and director Eyal Yassky-Weiss. We talk about some of Eyal’s recent travels, our collaboration while on assignment in Ethiopia, and his new travel recommendation project, Unnamed Traveler. I hope you enjoy these two great conversations.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM CHLOE WASH & EYAL YASSKY-WEISS:Honey Poached Strawberries [Substack]Me, Myself & Milan [Substack]The Musakhan Queens of Ramallah [TASTE]From the Mouth of the Gods [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cake Zine is an independent print magazine exploring society through sweets, cofounded by Tanya Bush and TASTE contributing editor and the show's co-host Aliza Abarbanel. Their fifth issue, Candy Land, explores candy’s connections to the natural and unnatural world. On the show, Aliza and Tanya unpack how they made the issue and the many cultural connotations of candy. Also on the show, Amy Rose Spiegel reads a piece from the latest issue.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM CAKE ZINECandy Land [official]This Is TASTE 329: Cake Zine’s Tough Cookie [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kareem Rahma is a comedian and media host based in New York City. He’s the mind behind several popular online series, like Subway Takes and Keep the Meter Running, where he provides an insider look into the hot takes and taxi driver dining destinations that power the city. It’s so fun to have him on the show to talk about his new show The Last Stop, his media POV, and his past as a teenage delinquent McDonald’s employee. Also on the show, Aliza and Matt discuss what they are loving in the world of produce. What's great at the farmer's market, Row 7's exciting garleek, and how it all works into recent cooking projects.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM KAREEM RAHMAHow a Subway Talk Show Won Over the Internet (and Olivia Wilde) [GQ]The Empath: How Kareem Rahma Took Over Your Feed [Brooklyn Magazine]Baby Boomers have ruined the world..it's time for REVENGE! [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was fun having chef René Redzepi in the studio to talk about his great new (and first) television show, a sweeping food documentary series called Omnivore, streaming now on Apple TV+ and perfect for a weekend binge. In this episode we hear about the future of Noma, Jeremy Allen White and René’s workout routine while filming The Bear in Copenhagen, and why coffee is truly one of the food world’s greatest miracles. We also dig into some of the big topics covered on Omnivore, including how tuna went from trash fish to Japanese treasure, and why bananas are one of the most misunderstood foods.Also on the show Aliza and Matt cover three things they each are into right now. These include: Edith's and Cait's Key Lime Pies collaborating on the best slushy of the summer in Brooklyn, Matt finally visits new NYC Korean restaurant Kisa and is blown away, support restaurants in the summer! Also: Nico Villasenor popping up at Little Egg, Philadelphia's Mighty Bread Company might make the best cherry pie, scene report from Mag Culture, and Gary He's McAtlas is a book about McDonald's that says so much more. It's very cool and you can pre-order it now.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM RENE REDZEPI:Omnivore Takes a ‘Planet Earth’ Approach to Food [FDL]Apple TV+ Food Series Has the Right Ingredients [Observer]Noma, Rated the World’s Best Restaurant, Is Closing Its Doors [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Khushbu Shah is a journalist and the author of a terrific new book, Amrikan: 125 Recipes from the Indian American Diaspora. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country’s best new chefs. In this very impressive debut book, Khushbu covers Indian-American home cooking through a very personal lens, offering recipes that blend South Asia with suburban Michigan sensibilities. In this episode we talk about what inspired her to take this journey, and about her deft recipe development chops. And, of course, we talked a little bit about restaurants, something we both share a great deal of love for. It’s so great having Khushbu on the show.Also on the show, Aliza and Matt talk about three things they are into right now. These include Agi’s Counter in Brooklyn hitting new gears, the Gjelina pop-ups in New York City, and an early look at the terrific upcoming Ina Garten memoir, Be Ready When the Luck Happens. And more: it’s cold noodle season at Noodlecraft in Queens, Sufjan Stevens’s Illinoise on Broadway is incredible, the final issue of MOLD magazine has arrived, and Cake Zine’s new issue is here!   Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM KHUSHBU SHAH:  Khushbu Shah Wants Her Seltzer Bubbles to Hurt [Grub Street]Cheesy Masala Corn Pizza [Food & Wine]Get to Know Masa, the Bedrock of Mexican Cuisine [Food & Wine]Fudgetown, USA [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What a fun conversation we have with Caroline Chambers, the author of the popular Substack What To Cook When You Don't Feel Like Cooking, as well as an upcoming cookbook of the same name. Caroline has had such an interesting career in food media, and we dig into how she went from relative obscurity to running the number one ranked Substack in the competitive food category. We talk about what makes a great Internet recipe, and how she worked social media hard during the pandemic to speak with an audience that was looking for just what she was cooking - when many didn’t feel like cooking. We also talk about her life in California, her time living in New York City, and sneak a little sports talk into the mix as well. Caroline is a new favorite of ours and we hope you enjoy this talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM CAROLINE CHAMBERS:The WTC vacation house meal plan [Substack]Tuna cottage cheese avocado salad [IG]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have two great conversations. First up is Molly Baz. With a signature voice and absolutely wild recipe development skills, Molly has won over millions of fans worldwide and she talks about her latest book, More Is More, which taps into the food world’s more maximalist urges. Also on the show is Dwight Garner. Dwight has been a book critic at the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% Matt’s bag, and Dwight’s style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book’s origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Chicago Hospitality Accountability and Advocacy Database, or the CHAAD Project, is an organization created by and for hospitality workers in Chicago to advance accountability and end labor abuses within the industry. On this episode Aliza speaks with cofounder and director of communications Raeghn Draper on the show to talk about CHAAD’s work and about building a more equitable hospitality industry. It’s essential listening for anyone who loves food and restaurants.Also on the show we talk about these booming NA beer times we are living in. TASTE columnist Jordan Michelman returns to the show to talk about the NA beer story he dropped this week. Jordan tasted over 60 alcohol-free beers from around the world. Which came out on top? Listen to find out.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.READ MORE ABOUT CHAAD AND NA BEER:The CHAAD Project [official]Chicago Hospitality Workers Have New Digital Tool [BCC]It’s Cool to Care About NA Beer [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we feature conversations with two extremely cool authors. First up is Jess Damuck, author of the new cookbook Health Nut. We catch up with Jess about a pivot away from salads, what she’s cooking at home in Los Angeles, and how she brought a lot of color to the book’s recipe development and striking photography. Also on the show we have a great talk with Sara B. Franklin. We discuss her new book on legendary cookbook editor Judith Jones, and how Jones’ great influence is still felt in cookbook publishing today. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM JESS DAMUCK & SARA B. FRANKLINCoconut Tahini Toast Is the Only Thing We Want To See Before 8 a.m. [Well + Good]How to Make an Excellent Salad Dressing [FT]My Lunches with Judith Jones, the Queen of Cookbooks [TASTE]She Was More Than the Woman Who Made Julia Child Famous [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Katherine Lewin is the founder of Big Night, an entertaining-focused home goods store with two locations here in New York City. She’s also the author of Big Night, the cookbook, which is a truly excellent new back-pocket hosting companion, with recipes and menu ideas. It’s so fun to have her on the show to talk about summer cooking, entertaining as an introvert, and more.Also on the show, Aliza and Matt discuss three things they each are interested in right now. These include: The vibes at Greenpoint’s Million Goods, Korean drinking food at Bushwick’s Orion Bar, The Old Town Bar, a legend in Manhattan, Achilles Heel has a great new chef, Carolina Gellen’s debut cookbook Pass the Plate, The Bean Book by Rancho Gordo’s Steve Sando.       Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.MORE FROM KATHERINE LEWIN:Big Night, the Cult-Favorite Party Store, Now Has Its Own Cookbook [Vogue]I Own a Store Dedicated to Dinner Parties—Here’s Hos I Fight Pre-Company Stress [Domino]Welcome to the Shoppy Shop [NY Mag]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we welcome Steven Rinella. He’s an American outdoorsman, conversationalist, writer, and TV personality responsible for introducing the outdoor lifestyle to millions of fans. It was great talking with Steven about his latest work, the MeatEater Outdoor Cookbook, and how he likes to think about summer outdoor cooking. It’s not what you expect.  Also on the show we have a great talk with Darin Bresnitz. He’s the co-host of the long-running podcast Snacky Tunes, and a great guy to know in Los Angeles. We talk about his career working in early food television, and how he’s been at the center of food and drink for nearly two decades. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  MORE FROM STEVEN RINELLA & DARIN BRESNITZ:  A Texas Hog Hunt [MeatEater]Quarter Sheets & Wilderado [Snack Tunes]Matt Rodbard & False Prpht [Snacky Tunes]Los Angeles Plugs: Matt Rodbard [The Angel]This Is TASTE 48: James Murphy & Nick Curtola [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Valeria Socorro Velazquez Lindsten is the owner and head baker of Loba Pastry + Coffee, a beloved Chicago café. Originally from Guadalajara, Mexico, Valeria worked in pastry at several lauded spots across Chicago before creating her very own bakery with delights like green mole croissants and pineapple sourdough muffins. It’s so fun to have her on the show to talk about her pastry perspective, the struggles and successes of opening a small business, and more.Also on the show, Aliza and Matt chop it up about three things they are excited about in food and drink, including: The new Cake Zine issue is dropping, Minhwa Spirits is opening a tasting room in Atlanta, the gelato carts are out in NYC, Peskesi Farm in Crete, Queer Aperitivo pop-ups, Mathimata Mageirikis cooking school in Athens.     Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  MORE FROM VALERIA SOCORRO VELAZQUEZ LINDSTEN:What Happens When Crowdfunding Isn’t Enough? [Eater]Customers Help Loba, a Beloved Chicago Bakery [WGN]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this very special episode, it’s all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn’t only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill. Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It’s a really fun episode that will certainly raise your beef IQ.This special episode is supported by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. Beef should be cooked to a minimum of 145°F as registered by a meat thermometer. For help determining doneness, visit beefitswhatsfordinner.com.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tony “Tonx” Konecny is on the show today and we talk about the coffee company he founded with Sumi Ali. It’s called Yes Plz Coffee, and if you’ve listened to this show, you know how much love we have for what Tony and Sumi have built—the bag is part of our show’s logo too, which tells you something. On this episode we talk about how Yes Plz is bringing exceptional blends and single-origin coffees to subscribers each week. It’s a really smart business model, and we get into how it all works, and how, in the end, it’s the coffee fans who win. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  MORE FROM TONY KONECNY:The Coffee Issue [TASTE] 20 Best Coffee Subscriptions [Bon Appetit]This Is TASTE 54: YesPlz [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alice Jun is the founder and brewer at Hana Makgeolli, an artisanal Korean rice wine producer based in Brooklyn, New York. She’s dedicated her life to uplifting sool as an artisanal drink here in the US by using only organic rice, nuruk (fermentation starter), and traditional brewing methods to achieve complex flavors, and it’s so fun to have her on the show to go deep on this special, rising beverage category. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM HANA MAKGEOLLIAmerican Makgeolli [Grub Street]Fruity, Sweet, and a Little Sour, Makgeolli Is Perfect for Springtime Sipping [Food and Wine]Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time [Saveur]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dennis Lee is the iconoclastic Chicago-based food writer and newsletter daddy behind two great sends: Food Is Stupid and the Party Cut. On this episode, we have a great talk about the Chicago restaurant scene, Dennis’s unique place in food media, and how his Korean-American heritage informs so much of his work. We also dig into the Chicago hot dog and how it might just be one of the world’s most perfect foods. Also on the show, Matt, Aliza, and Clayton pay a visit to the legendary Chicago hot dog stand Superdawg for a This Is TASTE field report. What a fun, tube-steak-centric episode with a true original.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM DENNIS LEE:The Olive Garden Hot Dog [Food Is Stupid]Trot to Niles for a Deeper Cut of Korean [The Party Cut]The Cult Recipe Newsletter About Inedible Foods [Bon Appetit]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How cool was it to have Joan Nathan into our studio? Joan is a longtime chronicler of Jewish food culture around the world and the author of many cookbooks on the topic, including her latest (and final) book, My Life in Recipes: Food, Family, and Memories, which she put out this spring. In this episode we talk about Joan’s long journalism career, including working at the Washington Post and the New York Times, and writing across the world of food. We also get into some of her favorite lasting recipes from Jewish households discovered through her world travels.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM JOAN NATHAN:What Joan Nathan Taught Me About the Power of Showing Up [NYT] Joan Nathan is more than a Jewish cookbook writer. [LA Times]A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mike Lata is chef and co-owner of the restaurants FIG and The Ordinary in Charleston, South Carolina, and one of the most respected voices in Southern cooking. It was really exciting to have Mike into our studio to talk about his journey to opening FIG more than 20 years ago and how he defines Southern cuisine in 2024. It’s so great catching up with Mike, and we hope you enjoy this conversation.Also on the show it's the return of three things, where Aliza and Matt talk about three things that gets them excited. On this episode: Jim Meehan's new book, The Bartender's Pantry, the new modern Korean diner Kisa in NYC, the amazing pizza at Chicago's Milly's Pizza in the Pan, the summer of granita, hop water is getting even better with St. Elmo and others, and horseshoe crab festival was incredible. Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM MIKE LATA:Eating and Drinking Around Charleston [This Is TASTE; starts at 51:20]If You Want to Eat Local Seafood, You Can’t Do Better Than Charleston [FW]For Chef Mike Lata, Food Is Good. Really Good [Garden & Gun]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our great Wisconsin Cheese road trip continues! We caught up with iconic Wisconsin chefs Tory Miller of L’Etoile and Graze in Madison and Luke Zahm of Driftless Cafe in Viroqua about how they harness the power of Wisconsin Cheese to make distinctly local cuisine. We also talked with Ken Monteleone of the beloved Madison cheese shop Fromagination about selling craft cheese on the Capitol Square for over 17 years. And, we put our cheese-tasting skills to the test with American Cheese Society–certified cheese professional Shannon Berry. Finally, it’s three things, Wisconsin cheese edition.  This very special episode is supported by Wisconsin CheeseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this very special episode of This Is TASTE, it’s a TASTE road trip! Aliza, Matt, and producer Clayton traveled all across the great state of Wisconsin to dig deep into the wide world of Wisconsin Cheese, from fresh to aged to blended with Indian spices. We visited Mark Crave and the farmstead creamery of Crave Brothers Farmstead Cheese in Waterloo, and we peeked inside the cheese caves at Roelli Cheese Haus in Shullsburg, where award-winning cheddars and alpine cheeses are aged by Master Cheesemaker Chris Roelli. Tandoori gouda? It’s as good as it sounds, and we spoke with Huma Siddiqui-Seitz of White Jasmine about creating her unforgettable cheese.Also on the show, we caught up with John Jaeggi to talk about the Wisconsin Master Cheesemaker Program and what goes into grading and judging cheese. Finally, we spoke with Rachel Kerr, senior director of brand marketing for Dairy Farmers of Wisconsin, about how Wisconsin cheese got to where it is now. This very special episode is supported by Wisconsin Cheese.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We welcome back into the studio James Harris, one half of Throwing Fits, a very funny podcast, Instagram account, and online community dedicated to all things menswear. TF is not just one of Matt’s favorite podcasts around, it’s a sneaky great look at the NYC food and drink scene, with James bringing big opinions about New York restaurants and nightlife culture. We hope you enjoy this very entertaining episode with one of our favorite guests around.Also on the show, Aliza and Matt are back in the studio together to talk about three things they each are into, including: Pop-ups at Callisto Farm in the Hudson Valley, Thumbody Coffee, strawberry olive oil cake from Julie Saha, Khushbu Shah's terrific book, Amrikan, collectable olive oil with Tacapae, and three great cheeses from the Hudson Valley including Cooperstown, 5 Spoke Creamery, and Jake's Gouda. Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM THROWING FITS:Throwing Fits for Men’s Fashion [NYT]From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They’ve recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM KISMET:In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It’s really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM STEVE ELLS:Steve Ells Is Still Trying to Solve Lunch [NY Mag]Steve Ells raises $36M for new Kernel [Restaurant Business]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues! Gina Marinelli is the chef and partner of La Strega, a coastal Italian restaurant charming Las Vegas’s Summerlin neighborhood. She’s worked in Las Vegas kitchens since 2006 for chefs like Michael Mina at Nobhill Tavern and Scott Conant at D.O.C.G. Enoteca, and now she’s doing Italian food her way. Also on the show, we visit Fontainebleau Las Vegas and check out the growing food and drink options at the new opening.Lastly, it’s our recurring three things segment, where Aliza and Matt discuss the three things they each took away from their exciting week in Las Vegas. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues with a fun conversation with Marc Vetri. We wanted to talk with Marc about opening a restaurant in Las Vegas, Vetri Cucina at Palms. What’s it like to move his Philadelphia-based operation across the country to cook on the 56th floor overlooking the Strip? Not easy. We get into how Marc has settled in and some of the exciting regional Italian dishes he is preparing. Also on the show, Aliza catches up with Josh Smith, executive chef of Delilah, the Art Deco–themed supper club at Wynn Las Vegas. They talk about what it takes to maintain buzz in the desert and how there is only one Las Vegas when it comes to the showmanship of dining out. I hope you enjoy this very special Las Vegas episode of the show.These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues! Penny Chutima is the next generation of Lotus of Siam, an iconic, James Beard Award–winning restaurant serving up regional Northern Thai food in Las Vegas since 1999. The daughter of chef Saipin Chutima, Penny is dedicated to preserving and expanding Lotus of Siam’s legacy, beloved by chefs like Anthony Bourdain and just about everyone else who comes to Vegas. Also on the show, Matt talks with Amanda Signorelli about running the Golden Steer, an iconic Vegas steakhouse founded in 1958, frequented by Elvis Presley and Frank Sinatra, that’s been in her family for years.These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our Las Vegas week continues with a very fun interview with Michael Mina, a legendary Bay Area chef who has deep roots in Las Vegas. We talk about how the city has grown into a world-class culinary destination and get into what he is cooking up at his restaurants there, including Bardot Brasserie, International Smoke, Orla, StripSteak, and his namesake restaurant at Bellagio. This guy has serious range, and we discuss how he sources California produce and seafood and gets it to his Las Vegas restaurants in a snap. We also get a locals-only tour of restaurants off the Strip from the point of view of a world-class chef who also happens to be a local. Also on the show, Aliza and Matt pay a visit to Sphere, the now-legendary Las Vegas performance venue. We attended a recent Dead & Company show and wanted to check in with the food! It’s actually quite good, and we share some highlights from the concession stand, including good pizza, great pretzels, craft beer for days, and a thoughtful approach to modern stadium food. It’s yet another example of how Las Vegas is getting food right. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Influential and esoteric celebrity chef Wolfgang Puck has been operating restaurants in Las Vegas for more than 25 years, earning a following through his creative cuisine and sense of showmanship at restaurants including Caramá, CUT, and Spago. On this entertaining episode, we hear how Wolfgang was initially drawn to Las Vegas when opening Spago, his first restaurant there, in 1992, and how he’s seen the Las Vegas dining scene develop into an internationally acclaimed destination.Also on the show, Aliza and Matt take a tour of Las Vegas’s bustling Chinatown, making visits to some really cool places, including Ping Pang Pong, Gäbi Coffee & Bakery, Shang Artisan Noodle, and the 24-hour cocktail bar Golden Tiki. We also experience Cantonese barbecue nirvana at Win Kee HK BBQ and Noodle and catch up with the restaurant’s owner, Ida Shek. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re so happy to feature two great friends: chef Deuki Hong and New York Times columnist and cookbook author Eric Kim. We had a great conversation about the new book Koreaworld, a cookbook and cultural study that Matt wrote with Deuki. This conversation was recorded live at Rizzoli Bookstore and touches on many topics related to modern Korean food in both Korea and the United States. We hope you enjoy the conversation.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM DEUKI HONG:Buy: KoreaworldThe Seoul Train of Inspiration Runs Through Los Angeles [Eater]Koreaworld: A Culinary Revolution [NBC Washington]Chef Deuki Hong Talks New ‘Koreaworld' Cookbook [NBC Bay Area]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

St. Agrestis has had a couple very big years in the competitive nonalcoholic drinks arena, and it’s long overdue to have the brand’s cofounder Louis Catizone on the show. The Phony Negroni is a near-perfect NA cocktail, and on this episode we talk about how it was born and how NA bottled cocktails are appearing in bars and restaurants at record levels. This is a great talk for anybody interested in hearing the story of an emerging brand in the drinks world.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM ST. AGRESTIS:A Nonalcoholic Amaro ‘Falso’ From St. Agrestis [NYT]St. Agrestis Debuts the Phony Mezcal Negroni [Appetito]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Benjamina Ebuehi is a London-based recipe developer and food stylist who rose to fame as a quarter-finalist in the 2016 Great British Bake Off. She’s also the author of three baking cookbooks, including the new release I’ll Bring Dessert, and it’s so fun to have her on the show to talk about the differences between London and NYC bakeries, developing recipes, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM BENJAMINA EBUEHIDouble Chocolate and Mascarpone Tray Bake [Guardian]Sweet Things [Substack]Buy: The New Way to CakeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aaron Lindell is the chef and co-owner of Quarter Sheets, the wildly popular Los Angeles restaurant he runs with his wife, Hannah Ziskin. Now, listen, you’ve probably read about Quarter Sheets. You may have even had Hannah’s iconic princess cake. But this is a conversation about Aaron’s pizza. It’s…amazing. And it has a great backstory. On this episode we hear about Aaron’s wild career as a private chef for NBA stars and tech icons, and how the pandemic led to his amazing pop-up and restaurant. It’s such a great talk, and I hope you enjoy it.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM AARON LINDELL:This Is TASTE 152: Hannah Ziskin [TASTE]One of L.A.’s Best Pizzerias is Finally Taking Reservations [Time Out]How Quarter Sheets Conquered LA, One Pan Pizza and Slab Cake at a Time [Eater]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Celina Baljeet Basra is the Berlin based author of Happy, a sweet and surreal postmodern novel released last year. It follows a young man named Happy from his family cabbage farm in Punjab to his clandestine journey to Europe, and the service jobs he works along the way. I’ve never read a book quite like Happy and it's so fun to have Celina on the show to talk about unconventional food writing, her favorite restaurants in Berlin, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show! MORE FROM CELINA BALJEET BASRA:Happy [Literary Hub]The Tragic Exploitation that Puts Food on Our Plates [Washington Post]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rocco DiSpirito is an iconic Italian American New York City chef, television personality, and highly acclaimed author of 14 cookbooks, including three New York Times bestsellers. On this episode we go way back to his star turn on one of the first food reality TV shows on air, and we talk about his time in the kitchen at Union Pacific, his acclaimed New York City restaurant from the early 2000s. We also discuss what excites him about food in New York City and beyond. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ROCCO DISPIRITO:Where'd You Go, Chef Rocco DiSpirito? [Food & Wine]How Rocco DiSpirito, Chef, Spends His Sundays [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alan Sytsma is a longtime observer of the New York City dining scene who is behind New York magazine’s formidable food coverage. On this episode we dig into Alan’s take on the current NYC restaurant scene and hear about New York mag’s amazing “Who Ate Where” issue, which digs into the cultural history of eating out in New York City. It’s really fun talking restaurants with Alan, and I hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ALAN SYTSMA:Who Ate Where [NY Mag]48 Scenes From a Century of New York Dining [NY Mag]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Aaron Goldfarb has been a journalist for over a decade, frequently writing on the subjects of cocktails and drinking culture for such publications as the New York Times, Esquire, Playboy, and PUNCH. His latest book, Dusty Booze: In Search of Vintage Spirits, digs into our ongoing obsession with old spirits and the people who chase them. We talk about the real bourbon grails and the fake ones, and if there is any remaining Stitzel-Weller juice to be drunk. It’s fun catching up with Aaron. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM AARON GOLDFARB:The Craze for ‘Dusty’ Liquor [WSJ]Why Anyone Who Loves Rare Bourbon Should Visit Japan [Matador]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.