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Aliza Abarbanel & Matt Rodbard
If you're a fan of smart and lively conversations about food, home cooking, and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City. Visit TASTE online: tastecooking.com
350: Angelo Sosa
We’re thrilled to finally have Angelo Sosa on the show. Angelo is one of the most talented chefs we've gotten to know, and he’s currently the chef at two really great restaurants in Phoenix: Tia Carmen and Kembara. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. On this episode we talk about Angelo’s TV past and dig into his passion for Asian cuisine, including his deeply creative work with Thai, Vietnamese, and Chinese flavors and techniques at his latest opening, Kembara. We really loved catching up with Angelo and hope you enjoy this conversation.Also on the show, Matt gives his highlights from a recent trip to Phoenix. Stops include: Unos Tacos y Birria, Tacos Chiwas, the greatness of Monsoon Market, Wagyu beef rendang at Kembara, and Pizzeria Bianco.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 ANGELO SOSA:Angelo Sosa’s Kembara Is a Love Letter to His Asian Travels [Forbes]Must-Try Restaurants in Phoenix with Angelo Sosa [A Taste of AZ]This Is TASTE 251: Dale Talde [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
42:0131/01/2024
349: DeVonn Francis
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. It’s a joy to have DeVonn in the studio to talk about his distinctive POV, starring in the second season of High on the Hog, his dream dinner party lineup, and more. Also on the show the return of three things, where Aliza and Matt go over some of the books, restaurants, and citrus fruits they are most excited about. This includes: Flan at Nenes Taqueria, al bap at AriAri, crispy shallots and fish roe from Ignacia Valdes pop-ups, Priya’s Kitchen Adventures, PSA: The pomelos are hitting in NYC right now, Pizza Night: Deliciously Doable Recipes for Pizza and Salad.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 DEVONN:Welcome to the DeVonn Francis Dinner Party Multiverse [TASTE]The 2021 Feel Good Food Plan [Bon Appetit]Yardy World [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
53:4329/01/2024
348: Jamie Oliver
Our friend Jamie Oliver returns to the show, this time live from Rizzoli Bookstore in Manhattan as part of our TASTE Live at Rizzoli reading series. It was so great catching up with the chef and healthy eating advocate to discuss so many topics, and to dig into his great new book: 5 Ingredients Mediterranean: Simple Incredible Food.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 JAMIE OLIVER:Jamie Oliver Does Mediterranean [All Of It]Jamie Oliver Shares 5-ingredient Meals [GMA]How Long Gone: Jamie Oliver [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:02:0927/01/2024
347: Pizza Week with Daniel Holzman of Danny Boy’s Famous Original Pizza
Pizza Week continues! On this episode, we chat with the one and only Daniel Holzman, the chef and owner of Danny Boy’'s Famous Original Pizza in Los Angeles. Daniel is a good friend of TASTE and Matt’s longtime writing partner (they wrote Food IQ together). Here they catch up about all things pie, including what Los Angeles was missing when Danny Boy’s jumped into the scene a few years back. We find out about Daniel’s detailed approach to bring New York City slices to the West Coast, his upcoming expansion plans, and what excites him about pizzas around the world. It’s good catching up with our friend, as always.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 DANIEL HOLZMAN:This Is TASTE 69: Daniel Holzman [TASTE]The Dish: Daniel Holzman [CBS]One of LA’s Best New York City-Style Pizza Shops Expands to Westwood [Eater]Are You Team Ranch on Pizza? [TikTok] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
51:2626/01/2024
346: Pizza Week with Noam Grossman of Upside Pizza
Pizza Week continues! Noam Grossman is the founder of Upside Pizza, an NYC slice shop that breaks all the rules in the best possible way. The pizza is very legit and is made with 100-percent naturally leavened dough, with a sourdough starter that has a 72-hour rise time. It’s not your typical slice joint! On this episode, we hear about Grossman’s journey to pizza and about how Upside—along with soup and ice cream offshoots Soupside and Softside—brings personality and voice to the sometimes bland world of the NYC slice. 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 NOAM GROSSMAN:The Kings of the Dollar Slice Build a Better Pizza [NYT]Where I Work: Noam Grossman [6sqft]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
38:5025/01/2024
345: Pizza Week with Mya Anitai of Franny's
Pizza Week continues! Franny’s is a world-class pizzeria and restaurant located at the northern tip of the Jersey Shore in Highlands, New Jersey. When the shop’s chef and owner, Mya Anitai, left a successful restaurant career in Richmond, Virginia (Mamma Zu, Dinamo) to move to New Jersey, she didn’t know exactly what to expect. What she built over the past few years is pretty extraordinary. The best grandma slice in Jersey? Some would say. In this episode, Mya shares her journey and the pizza style that has earned her the attention of many in and around the New York metro area.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 MYA ANITAI:A Conversation with Mya Anitai [Pizza Today]Franny’s Off the Beach [TikTok]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
30:4624/01/2024
344: Pizza Week with Anthony Falco
Pizza Week continues! The title on Anthony Falco’s business card is “global pizza consultant,” and, true to form, Anthony has helped people achieve their dreams of starting pizzerias and perfecting their craft around the globe. In this highly entertaining conversation, Falco shares some of his favorite gigs and talks about his time helping launch and grow the pizza operation at Roberta’s, the singular Bushwick pizzeria that inspired the launch of thousands of Neapolitan pizza shops around the globe. Anthony is the author of Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef, and we talk about translating these big ideas to a home setting. It’s great catching up with this legend in the pizza game, and we 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 ANTHONY FALCO:Anthony Falco Left Roberta’s. Now He’s an “International Pizza Consultant” [BA]Odd Job: Meet an International Pizza Consultant [Vox]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:08:5423/01/2024
343: Pizza Week with Dan Richer of Razza
Welcome to Pizza Week! From time to time we like to break into a thematic groove, and this is one of those weeks. We have a bunch of fun interviews planned. First up is Dan Richer, the owner of Razza in Jersey City, New Jersey. Yeah yeah, New York Times critic Pete Wells once called Razza the best New York City pizza (not in New York), and the 2017 assessment brought a swell of pizza freaks across the river to sample Richer’s pie. In this interview, we talk about the review that changed everything, and we dig into how Richer describes his pizza, his obsession with bread, and his great cookbook, The Joy of Pizza: Everything You Need to Know. We loved having Dan in the studio to kick off our week of pizza talks.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 DAN RICHER:Is New York’s Best Pizza in New Jersey? [NYT]Dan Richer’s Everyday Pizza Dough [Ooni]Franco Pepe and Dan Richer Share Deep Pizza Thoughts [Appetito]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
55:3322/01/2024
342: Doobydobap & Pierce Abernathy
Here are two classic conversations. Tina Choi is the Seoul-based genius behind one of our favorite food YouTube channels around, Doobydobap. Pierce Abernathy is a trained cook, a big-time TikTok and Instagram creator, and a former Buzzfeeder, and he’s been known to model and work with fashion brands in interesting ways. We hope you enjoy these talks.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 TINA CHOI AND PIERCE ABERNATHY:How Koreans Meal Prep [YouTube]How Koreans Kimchi [YouTube]Leek Butter [TikTok]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:15:5320/01/2024
341: Peter Luger
Peter Luger is Brooklyn history and one of the most iconic New York City restaurants. Between hand-selected steaks, a signature bacon and burger service, and a tight-knit family that has run the place since 1950, it’s a rich topic to talk about. And talk we did with Daniel Turtel, who works alongside his family at the Williamsburg institution. Daniel is involved in the daily selection of steaks that are served to hungry guests each day, and we talk about the restaurant’s legacy as well as its bright future in Las Vegas. We also discuss what it took to come back from a tough New York Times review. Daniel is a really interesting guy, 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 PETER LUGER:How to Get a Table at Peter Luger [Forbes]The One Peter Luger Dish You Can Only Get in Vegas [Tasting Table]Peter Luger Merch Is Good [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
40:2819/01/2024
340: Jermaine Stone
Jermaine Stone has an extraordinary story about how a fluke job at a wine warehouse led him to his unique place in the wine world. He’s the host of Street Somm on Tastemade, a show in which he interviews some of the biggest names in hip-hop about all things wine. He’s also the founder of Cru Luv Selections, a New York–based wine branding and marketing agency dedicated to engaging hip-hop fans in the world of wine. It’s really fun having Jermaine in the studio, 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 JERMAINE STONE:On His Podcast ‘Wine and Hip Hop,’ Jermaine Stone Aims to Bridge Cultures [NYT]Wine and Hip Hop [Apple Podcasts]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
29:0517/01/2024
339: David Lebovitz
There aren’t a lot of things on the internet that have been around since 1999. But David Lebovitz’s blog (and now Substack), full of quips, stories, and recipes from his life in Paris, is one of them. David is the author of many cookbooks, including The Perfect Scoop, Ready For Dessert, Drinking French, and the iconic My Paris Kitchen. This is such a fun conversation, full of life and stories about pastry in San Francisco and Paris. David is one of our all-time favorites, and it was so fun having him in the studio. 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 DAVID LEBOVITZ:Chocolate Chip “Kitchen Sink” Cookies [David Lebovitz]TASTE Travels France: Exploring Camembert, Calvados, and The French CountrysideThis Is TASTE 323: We ❤️ Saveur with Dorothy Kalins [TASTE]The Making of My Paris Kitchen [David Lebovitz]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
44:1015/01/2024
338: Haven's Kitchen
Alison Cayne is the founder of Haven's Kitchen, a pioneering culinary school, café, and consumer brand that has been at the center of the New York City food world for nearly a decade. We absolutely loved catching up with Alison about her journey to launching the company and some of the wild events she has hosted over the years. We also talk about her pivot to the world of consumer packaged goods and how she makes it all work in this very competitive world. 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 HAVEN’S KITCHEN:How the Haven’s Kitchen Team DIY’d Their Way to a New Test Kitchen [AD]How Alison Cayne Handles a Cooking School, a Café, a Sauce Business, and Five Kids [BA]In The Sauce [Apple Podcasts]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
45:1712/01/2024
337: Banza
Banza is the chickpea pasta with the bright orange boxes that have become nothing short of a phenomenon, changing the way we think about gluten-free pasta forever. Matt is a legit fan of the rotini and the penne, as well as the brand’s expansion into pizza, and he invited Banza’s founder, Brian Rudolph, into the studio. They talk about the founding of the company, how Brian landed on the iconic branding, and what makes a great pasta sauce. We hope you enjoy this conversion.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 BANZA:Olive Oil and Chickpea Pasta Got Cool. You Can Blame This Agency. [TASTE]Banza’s Founder Is Growing a Household Brand by Betting Big on Chickpeas [Forbes]Solving the Pasta Problem [Emory Wheel]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
36:4810/01/2024
336: Eunjo Park
Eunjo Park doesn’t necessarily need kimbap, but kimbap most certainly needs her—or fans of kimbap need her, at least. When Eunjo, a veteran of Per Se and the three-Michelin-starred Gaon in Seoul, was opening the first Momofuku restaurant to explicitly focus on Korean food, Momofuku Kāwi, located on the far west side of New York in Hudson Yards, one of the very first dishes she and her boss, David Chang, wanted to focus on was kimbap. And focus she did, which we talk about on this great episode. We also talk about her amazing career, and how she is thinking deeply about modern Korean cooking. We love Eunjo and 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 youMORE FROM EUNJO PARK:BLT Kimbap [YouTube]One of Momofuku’s Top Chefs Is Leaving the Restaurant Group [Eater]Pre-order: Koreaworld: A Cookbook [Now Serving]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
46:5008/01/2024
335: Rie McClenny
Rie McClenny is a video host and cookbook author who rose to acclaim in the test kitchen at BuzzFeed, where she hosted video series including Make It Fancy. On this episode, we find out about her journey from Japan to professional kitchens in Los Angeles to YouTube stardom. We also talk about her terrific debut cookbook, Make It Japanese: Simple Recipes for Everyone. We hope you enjoy this conversation. Also on the show, Matt catches up with his old friend Evan Wittenberg. Evan is passionate about the Philadelphia food scene, the Netflix works of Phil Rosenthal, Cormac McCarthy novels, and playing the drums. He is also 13. It’s fun catching up with one of our younger listeners to find out what is good.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 RIE MCCLENNY:A Japanese Homestyle Meatball Clinches the Comfort Food Crown [TASTE]Let’s Make Gyoza [TikTok]Phil Rosenthal vs. a 7-Year-Old [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:03:4805/01/2024
334: Diaspora Co.
Sana Javeri Kadri is the founder of Diaspora Co., an equitable—and highly useful—spice company paying an average of six times the commodity price to 150 farm partners across India and Sri Lanka. On this episode Sana unpacks exactly how Diaspora Co. has expanded their scope and scale while remaining true to their mission, plus moving back to Mumbai and much more. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from youMORE FROM SANA JAVERI KADRI:In Los Angeles, an Indian Chinese Feast Celebrating Female Founders [New York Times]It’s 2023. Do You Know Where Your Spices Come From? [Afar]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
39:3903/01/2024
333: Klancy Miller
Klancy Miller is the author of For the Culture: Phenomenal Black Women and Femmes in Food, a fantastic new anthology pairing recipes and reflections that began as a magazine with the same name. Klancy is also a trained pastry chef, a recipe developer, and the author of Cooking Solo: The Fun of Cooking for Yourself. We’ve long admired Klancy’s work, and it’s a thrill to have her on the show to talk about creating the book she wished she had access to when coming up in the industry, her love of Paris, and much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from youMORE FROM KLANCY MILLER:A Juneteenth Menu from Chef Klancy Miller [Vogue]Klancy Miller's Favorite NYC Spots Run By Black Women [The Infatuation]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
34:2901/01/2024
332: The Woks of Life
Kaitlin and Sarah Leung join us in the studio to talk about their long-running online food blog The Woks of Life. For anybody who has ever held a wok over high heat, The Woks of Life has been a steady hand helping you along the way. In this fun episode, we talk about how the pair went professional with their blog and how they wrote their debut cookbook, The Woks of Life, with their parents. That’s four authors—two parents and two siblings—for those who are counting. We also find out some answers to life’s biggest burning Chinese home cooking questions. 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 from the Woks of Life:How to Make Wontons [The Woks of Life]Behind the Blog: The Woks of Life [The Food Network]Pulling Noodles at Xi’an Famous Foods [Food Network]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
49:5829/12/2023
331: Dan Frommer
Dan Frommer is the founder and editor in chief of the New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world. We wanted to have Dan on the show to talk about his year-end consumer trends report, as well as just to shoot the shit about the big stories of 2023: the big moves in consumer packaged goods and retail, and what the future holds for our current United States of Ozempic. It’s so great catching up with Dan in the studio. Also on the show, Aliza and Matt go over some of their cooking resolutions for 2024, including making bread, working that pizza, and much more.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 DAN FROMMER:Consumer Trends 2024 [The New Consumer]What Happened to Blue Apron? [The New Consumer]This Is TASTE 234: Dan Frommer [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
56:1027/12/2023
330: Emily Sundberg
Emily Sundberg has a knack for writing stories that get people talking. The freelance writer and mind behind the business newsletter Feed Me has an expert eye for trends in the food space and beyond, like the return of whole milk and the rise of the “shoppy shop”—you know, those cute, curated grocery stores that all seem to carry the same made-for-Instagram products. We wanted to have Emily back into the studio to talk about the year in food and drink retail—the products, the trends, and all the media that flows around them. We also talk about the future of Bon Appétit, and how food media is struggling to fight for your "time and your tabs." Emily is truly one of our favorite voices on the food internet (and really online as a whole), and we were excited to have her on the show. Also on the show, Aliza and Matt discuss the year in new (and kind-of-new) products and call out their favorites. These include Diaspora Co. pumpkin spice mix, Confusion Snacks popcorn, Cabi Foods dashi soy sauce, OLIPOP everything, Taiwanese soy paste, and Lexington Bakes brownies. 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 EMILY SUNDBERG:Welcome to the Shoppy Shop [NY Mag]Ultimate New York Beauty Black Book [Feed Me]The Dinner Party Is Over [NY Mag]Ranked: the 42 Secret Puppet Masters of Food [The Supersonic]This Is TASTE 253: Ben Leventhal [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
53:4025/12/2023
329: Cake Zine: Tough Cookie
Cake Zine is an independent print magazine exploring society through sweets, cofounded by Tanya Bush and TASTE contributing editor Aliza Abarbanel. Their fourth issue, Tough Cookie, presents a hearty batch of trials and triumphs, all in the context of cookies. On the show, Aliza and Tanya unpack how they made the issue, the many cultural connotations of cookies, and their latest trip to London. Also on the show, Aliza and Matt catch up about the trip to London and where Aliza ate and drank so well!MORE FROM CAKE ZINE:This Is TASTE 244: Cake ZineFennel Fronds and Fine Lines: Food Tattoos Take RootBuy: Tough CookieSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
46:5722/12/2023
328: Joshua David Stein
A writer, editor, illustrator, cookbook author, children’s book author, and really fun guy to get to know, Joshua David Stein has got the goods, and we welcome him back into the studio. We catch up about all things cookbooks and food media, including his soon-to-be-published Korean cookbook, collaborating with Tom Colicchio, and his work on the wonderful Esquire Best New Restaurants list. It’s so great talking with JDS, 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 JOSHUA DAVID STEIN:Three Days on a Boat with Top Chef’s Tom Colicchio [Esquire]The Best New Restaurants in America, 2023 [Esquire]How Lilia Chef Missy Robbins Is Reimagining the Restaurant Model [Fast Company]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
42:4620/12/2023
327: Nasim Lahbichi
Nasim Lahbichi is a recipe developer based in Brooklyn, where he’s built a big following creating videos that blend craveable recipes drawing from his Moroccan and Puerto Rican heritage with highly relatable dating escapades. His roots in interior design and New York City inform his work in exciting ways, and we’re excited to have him on the show today to talk about the future of food content creation. Also on the show Matt catches up with Kyle Newman, the co-author of a very cool and unique new cookbook, Heroes' Feast Flavors of the Multiverse: An Official D&D Cookbook. They talk about translating themes from the iconic game to real recipes, and how Kyle’s career in film has led to this path. We also talk about him directing several Taylor Swift videos, and what food was like on set. MORE FROM NASIM LAHBICHI:I’m a Food TikTok Star. Here’s What I Wish My Followers Knew. [Eater]Orange Blossom Snickerdoodles [Washington Post]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:11:2218/12/2023
326: Good Drinking with Jon Bonné, Alice Feiring, Jancis Robinson, Talia Baiocchi
On this episode we bring together some of the smartest and most opinionated voices in the world of drinks. We welcome Jon Bonné, Alice Feiring, Jancis Robinson, and Talia Baiocchi. Jon Bonné is an erudite observer of food and culture trends and the author of a monumental new book, the two-volume The New French Wine. Alice Feiring is a journalist and celebrated wine writer, and she’s also the author of many great wine books, including 2019’s Natural Wine for the People, a prophetic look at the natural wine movement that has swept the drinking world. Jancis Robinson is a legendary wine critic and the host of a pioneering wine show on the BBC. And, last but not least, Talia Baiocchi is the founding editor of PUNCH and the author of books about drink and food. Talia is one of our go-to resources for all things drinking. What a lineup! We 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
02:59:0016/12/2023
325: We ❤️ Saveur with Kat Craddock
In our final episode of a weeklong tribute to Saveur, we speak with the magazine’s current editor and CEO, Kat Craddock. Kat has a long history at the publication, including serving as Culinary Director. In 2022 she was able to buy the publication full stop, and she is currently in the process of bringing back a print edition. We were so happy to hear this news, and Kat shares with us what the next generation of Saveur will look like, as well as some of her favorite stories.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 KAT CRADDOCK:Print Is Back! [Saveur]How I Got My Job: Editing Legendary Food Publication Saveur [Eater]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
48:1015/12/2023
324: We ❤️ Saveur with Colman Andrews
Next up in our weeklong tribute to Saveur is Colman Andrews, one of the publication’s founding editors, who also served as editor in chief from 2001 to 2006. Colman’s travel writing and recipe-based reporting had him traveling the world in search of the “good stuff” (well before Anthony Bourdain coined the term), and he served as the publication’s beating heart for nearly a decade. He’s a former Gourmet restaurant columnist and the author of a great memoir, My Usual Table: A Life in Restaurants, among other titles. On this episode we talk about some of Colman’s earliest stories at Saveur and how he and his fellow editors changed the face of food writing forever. 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 COLMAN ANDREWS:25 Best Bars in the World [24/7 Wall Street]Book Review: My Usual Table [NPR]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
46:2513/12/2023
323: We ❤️ Saveur with Dorothy Kalins
We kick off a weeklong tribute to Saveur magazine, past and present, with a colorful interview with the one and only Dorothy Kalins, Saveur’s founding editor. Dorothy’s career in magazines and cookbooks is hall-of-fame-worthy—and in fact, she was inducted into the American Society of Magazine Editors’ Hall of Fame in 2018. She was founding editor in chief of Metropolitan Home, a leading baby boom design publication that inspired many magazines to follow. She launched Saveur in 1994, and the publication went on to receive 17 nominations and three National Magazine Awards while inspiring a generation of food editors and writers, as well as the founding of food magazines like TASTE. In this conversation we speak with Dorothy about her career and what led her out of the photo studio and into real life with the documentary-style journalism that made Saveur so important. We talk about creating the Saveur 100 and hear many stories from her decades in food media. We hope you enjoy following along this week as we pay tribute to Saveur. 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 DOROTHY KALINS:A Founding Editor of Saveur Shares What She Learned [NYT]Dorothy Kalins Elected to ASME Hall of Fame [ASME]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
53:3311/12/2023
322: Ruth Reichl & Nancy Silverton
Today on the show we have a really, really, really great conversation with two of the most respected people in food: Ruth Reichl and Nancy Silverton. We came together earlier this week at Rizzoli Bookstore in Manhattan to talk about Nancy’s great new cookbook, The Cookie That Changed My Life. Ruth and Nancy have been friends for decades, and we cover a wide variety of topics including what is in fact the best cookie ever, as well as favorite restaurants in New York, Los Angeles, and Italy.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 RUTH REICHL AND NANCY SILVERTON:What’s Cooking With Nancy Silverton [Beverly Press]Who Decides Style? [La Briffe]The Sushi Effect [La Briffe]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
42:5309/12/2023
321: Send Chinatown Love
Today on the show we have a really great conversation with Alice Luo and Elaine Mao, two staffers at the New York City–based nonprofit Send Chinatown Love. As the name suggests, the volunteer-run organization provides financial and resource-based aid to NYC’s Asian businesses. Alice and Elaine have helped put out one of our favorite cookbooks of the year, Made Here: Recipes and Reflections From NYC’s Asian Communities. It’s a super savvy book, beautifully photographed and featuring recipes from some of NYC’s institutions, including Cho Dang Gol, Punjabi Deli, and Pecking House. Best of all, 100% of this cookbook’s net proceeds will fund Send Chinatown Love’s community-building efforts. You should buy a copy of the book now, 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.This episode is supported by Parmigiano Reggiano USA.MORE FROM SEND CHINATOWN LOVE:Make a Year-End Donation [official]“Made Here” Is a Love Letter to NYC’s Asian Communities [Print]A New Book Explores the Delicious Diversity of NYC’s Asian Restaurants [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
42:1008/12/2023
320: Melissa King & Julius Roberts
Melissa King is a Top Chef icon—but she’s also much more. The champion turned judge is also the host of Tasting Wild, a far-out outdoor cooking show, and she still finds time to be in the kitchen with pop-ups. It’s so fun to have her on the show to talk about cooking with her Top Chef crew, plus career-defining gigs like appearing on Sesame Street and cooking for the Met Gala.Also on the show Matt has a live interview with British author and TikTok chef Julius Roberts. He’s releasing his debut cookbook, The Farm Table, in February and we were lucky to get a preview at a recent live conversation in New York City. Julius will be back in our studio next year, so let this serve as just the beginning of our interest in this extremely talented and cool star in food. 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 MELISSA KING AND JULIUS ROBERTS:Hong Kong Milk Tea Tiramisu [Food & Wine]Tasting Wild [YouTube]Leek, Potato and Chorizo Stew [TikTok]A Lunch With: Julius Roberts [Inigo]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
51:2006/12/2023
319: Marissa Mullen
We’re big fans of Marissa Mullen and super excited to have her back in the studio to talk about the keys to winning the holiday entertaining game (mostly through cheese), and also reveal some details about an exciting trip to France we are planning for next summer. Our latest TASTE Travels has Marissa joining TASTE editor Matt Rodbard for a week of cheese, wine, and castles in Normandy. Limited spots are filling up quickly. Marissa is the author of two books revolving around modern entertaining and the art of the cheese plate. Her latest, That Cheese Plate Wants to Party, is a sharp and highly enjoyable guide to buying cheese for all sorts of occasions, including a solo evening at home. 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 MARISSA MULLEN:TASTE Travels France: Exploring Camembert, Calvados, and The French Countryside [TASTE]That Cheese Plate Turns 10! [Ticket link]How to Cut Every Type of Cheese [Salon]Everything You Ever Wanted to Know About Cheddar [F52]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
26:4804/12/2023
318: Shelly Fireman & Lorenzo Espada
Shelly Fireman is the owner of several New York City restaurants of acclaim and heritage, including Redeye Grill, Bond 45, and Cafe Fiorello. He’s also a very accomplished sculptor with a studio in Tuscany. On this truly amazing episode, we hear some great stories from an industry legend, like about opening the first stand-alone bagel shop in New York in the early 1960s, the Hip Bagel, as well as many more from over 50 years in the business. Get to know Shelly Fireman in this great episode.Also on the show we have a fun interview with Lorenzo Espada, a 25 year old self-taught chef who has blown up on TikTok and has a cool debut cookbook, Somethin' Outta Nothin': 100 Creative Comfort Food Recipes for Everyone.MORE FROM SHELLY FIREMAN AND LORENZO ESPADA:Why Shelly Fireman Is the King of Pre Theater Dining [Town and Country]The Hip Bagel Menu Is AMAZING [Vintage Menu Art]Local Chef Turned His Cooking Into a Viral Sensation [Spectrum]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
53:1701/12/2023
317: Bryan Washington
Bryan Washington is a writer from Houston whose latest novel, Family Meal, is an intimate portrayal of friendship, queerness, and pastries. He also writes about things like Japanese curry bread and queer bars for the New Yorker, and today we’re thrilled to have him on the show to talk about food as a plot device, his favorite okonomiyaki spots in Osaka, and more. 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 BRYAN WASHINGTON:Server [The New Yorker]In Bryan Washington’s ‘Family Meal,’ Food Is a Language [Eater]Buy: Family Meal See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
26:4429/11/2023
316: Jon Kung
Today on the show we have a really fun conversation with Jon Kung, a Detroit-based chef and TikTok creator we’ve fallen hard for over the past couple years. We wanted to have Jon in the studio to talk a little bit about his cooking videos on YouTube and his life online and off, but mostly we wanted to dig into his terrific new book, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. We hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us onSpotify. We'd love to hear from you.MORE FROM JON KUNG:Baba Ghanoush: The Perfect Twist for Your Toast [YouTube]Jon Kung, the Self-Taught Chef Who Went Viral [Financial Times]Marriage Proposal Hidden in the Detroit Chef’s Debut Cookbook [Hour Detroit]This Is TASTE 223: Abra Berens [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
38:2427/11/2023
315: Leah Koenig
Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her latest book, Portico, is one of my favorites of the busy fall and taps into the rich history of Jewish food in Rome. On this episode Leah and I talk about the iconic dishes from Rome's Jewish ghetto, and talk about the years she took reporting this wonderful book. I hope you enjoy our conversation.Also on the show, Matt has a great talk with New York Times reporter Amelia Nierenberg. Amelia has long written compelling pieces that tie together food and current events, and we speak about her journalism career before digging into her latest story: How to Hijack a Quarter of a Million Dollars in Rare Japanese Kit Kats. It’s great catching up with Amelia.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 LEAH KOENIG:This Cookbook Is a Must-Read Love Letter to Roman Jewish Cuisine [Saveur]Stop Being a Snob and Use Onion Powder [TASTE]Beef and White Bean Stew With Cumin [Bon Appetit]Abambar [Epicurious]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
47:5924/11/2023
314: Claire Saffitz
Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. 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. We talk about how to visualize a recipe before baking it, as well as some of the common bakeware mistakes we are all making. Dark bakeware is a big no-no! We also hear a little bit about her journey from Harvard to the kitchens of France to millions of YouTube streams. We all love Claire Saffitz at TASTE, 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 Claire Saffitz:Claire Saffitz Makes Tiramisu Icebox Cake [Youtube]The Life and Death of Tart Frozen Yogurt [TASTE]Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
50:4122/11/2023
313: The Perfect Loaf with Maurizio Leo
Maurizio Leo is the big bread brain behind The Perfect Loaf, an incredibly popular online community of bread fans and home bakers. He’s also the author of The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, winner of both James Beard Foundation and IACP awards and an instant classic. On this episode we talk about what excites Maurizio in bread today, and his unique journey to teaching and writing cookbooks. Also on the show Aliza and Matt go over three things they each are feeling, including: New releases from Alaya Tea, McDonald's Crocs, the many birthdays at 99 Flavor Taste, New York's Don Don is the Korean barbecue restaurant of our dreams, the Send Chinatown Love cookbook, Abi Balingit's Mayumu: Filipino American Desserts Remixed, and happy 10 years to our friends at PUNCH.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 MAURIZIO LEO:7 Easy Steps to Making an Incredible Sourdough Starter From Scratch [official]The Case for Making Whole-Wheat Pizza Dough [Salon] Meet the Man Behind the Sourdough Bread Craze [YouTube]A Look Back at 10 Years at PUNCH [PUNCH]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
47:4120/11/2023
312: Fly By Jing
Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City. This conversation was part of our TASTE Live at Rizzoli author series, and we had Jing speaking about her amazing new cookbook, The Book of Sichuan Chili Crisp.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 FLY BY JING:Sleek Suá Superette From the Chile Crisp Queen Is Now Open in Larchmont Village [Eater LA]Fly By Jing and Shake Shack Ready a Chili Crisp Menu [Hype Beast]This Chili Oil Is So Good, Even My Taiwanese Mom Is Obsessed With It [F&W]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
53:5918/11/2023
311: Sanaë Lemoine
Sanaë Lemoine is a novelist and cookbook author whose work is united in its ability to make you very, very hungry. Before she wrote her novel The Margot Affair, Sanaë was a cookbook editor at Martha Stewart Books and Phaidon Press; now she combines her love of food and literature in her own writing and through cowriting cookbooks, like Make It Japanese with Rie McClenny. It’s a joy to have Sanaë on the show to talk about her creative process, her favorite spots for croissants in the city, and more. MORE FROM SANAE LEMOINE:Mathilde’s Tomato Tart [Smitten Kitchen]A Japanese Homestyle Meatball Clinches The Comfort Food Crown [TASTE]Buy: The Margot Affair, Make It Japanese, Hot SheetThis episode is supported by Parmigiano Reggiano USA. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
44:3017/11/2023
310: Burlap & Barrel
Today on the show we welcome Ethan Frisch and Ori Zohar, the cofounders of Burlap & Barrel, a very well-regarded spice company that might just play a starring role in your kitchen. We wanted to have these guys in to talk about the early days of their company and how both left successful careers in restaurant cooking and advertising to launch it. We also find out about their meticulous approach to sourcing Guatemalan cardamom and Turkish black Urfa chili, as well as digging into more spices they think we should be cooking with. We hope you enjoy this conversation.Also on the show, Brad Metzger discusses some of the big themes that arose during the latest LA Chef Conference. 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 BURLAP & BARREL:How Burlap & Barrel is Shaking up the Spice Industry [Fast Company]New Spice Company Sells Seasonings From the Source [NYT]The Musakhan Queens of Ramallah [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:13:2315/11/2023
309: Abena Anim-Somuah & Margie Nomura
Abena Anim-Somuah is the James Beard Award–winning host of The Future of Food Is You, a Cherry Bombe podcast network show in which she interviews rising talent in the food space. She’s also behind the Eden Place, a food-focused community series, and always has her eye out for what’s new and next. We had her on the show to talk about the future of food podcasting, spending time in Mexico City, and much more.Also on this show Matt catches up with Margie Nomura. Margie is a UK chef and the host of a great podcast and Instagram, Desert Island Dishes. We talk about what is good right now in London, and what makes a great desert island dish.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 ABENA ANIM-SOMUAH & MARGIE NOMURAThe Future of Food Is You [Cherry Bombe]Cool Stuff NYC: Abena Anim-Somuah [Cool Stuff NYC]Dinner Tonight [Substack]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:08:3213/11/2023
308: Good Coffee with James Hoffmann, Nigel Price, James Freeman
Today on the show we are featuring three classic conversations from some big names in coffee: James Hoffmann, Nigel Price, and James Freeman. Each has carved out a unique place in specialty coffee, and I really hope you enjoy getting to know some of the most interesting people in the business.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 ABOUT COFFEE ON TASTE:Meet the CEO of Coffee YouTube A Strong Case for Slow CoffeeThe Coffee Issue See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
02:19:1011/11/2023
307: Yossy Arefi & Natasha's Kitchen
Yossy Arefi is a master of the one-bowl bake. The recipe developer behind cookbooks like Sweeter Off the Vine and Snacking Cakes is back with Snacking Bakes, a treasure trove of truly simple recipes designed to take you from zero to cookie in no time. In this episode, we talk about the advantages of developing accessible recipes in a cramped New York City kitchen, what to do with fall fruit, and more. Natasha Kravchuk is the creator of the popular website Natasha’s Kitchen, and the author of the NYT Best Seller of the same name. Through approachable, budget-minded recipes and a sense of style and place, Natasha has won over millions of fans, and has become one of the leading voices in food. But do you really know Natasha? On this episode we answer many questions, and get a sense of what inspires the Ukraine-born, Idaho-residing home cook, recipe developer, and entrepreneur.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 YOSSY AREFI AND NATASHA'S KITCHEN:Peach Crisp [NY Times]Cocoa Yogurt Snacking Cake [Washington Post]Homestyle Chicken Soup and Milk Bread Rolls [GMA]Easy Pumpkin Cake Roll with Creamy Filling [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
50:0610/11/2023
306: Food, Religion & Cults with Christina Ward
Christina Ward is the author of Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat. It’s a fascinating book that digs deep into how the fringe and mainstream spiritual practices of Americas past shaped modern food culture, from trends to products still in the grocery aisle today. It’s a conversation you won’t soon forget and we hope you enjoy. MORE FROM CHRISTINA WARD:A New Book Shows How Chicago’s Food History Intertwines With Cults, Communes, and Religious Movements [Eater Chicago]In the Name of the Fork: How Religion Shaped What America Eats [KCRW]Buy: American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-OSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
37:1108/11/2023
305: Podding with Babish
Andrew Rea is the man with the sharp knives behind Binging with Babish, a wildly popular YouTube channel and series of food and food-adjacent productions (we can call them short films). On this episode we catch up with Andrew about his great new book, Basics with Babish. We also go back to find out about the founding of his community and what he’s been cooking and eating around New York City. It’s a lot of fun catching up with Andrew, and 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 BABISH:The Perfect Burrito-Cheeseburger Fusion [YouTube]Binging with Babish: Tyler’'s Bullsh*t from The Menu [YouTube]Babish Breaks Down His Tattoos [GQ]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
33:4506/11/2023
304: Odd Apples
If you’d call yourself a “fruit person,” you’ll eat this episode up. William Mullan is a photographer and marketing manager whose book, Odd Apples, documents the stunning, strange world of heirloom apple varietals. His love of fruit extends to caring for urban apple trees in South Brooklyn and brewing his own cider—clearly there’s a lot to discuss! It was so fun to have William on the show to nerd out on fall fruit, the wine harvest, and more.Also on the show, Aliza and Matt are joined by producer Clayton Gumbert to dig into the sometimes maligned, oftentimes overlooked grocery store sandwich.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 WILLIAM MULLEN:The Apple Expert Who Turned New York City Into His Personal Orchard [Grub Street]The Apple-Picking Apocalypse of Upstate New York [NYT]Buy: Odd Apples See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:04:5403/11/2023
303: Olipop
For over a decade Ben Goodwin, the cofounder of Olipop, has been building a better-for-you soda that aims to change the soda game, disrupting the big boys at Coca-Cola and Pepsi and offering a high-fiber, unusually addictive beverage to discerning millennials. Well, dang, 2023 was most certainly the year of Olipop and Ben joins us in the studio to talk about it all. He details how he developed flavors like Vintage Cola, Crisp Apple, and Tropical Punch, and digs into the challenges facing beverage founders. It’s really fun getting to know Ben. I hope you enjoy this episode.Also on the show, Aliza shares about her first trip to Costco! Has she been bitten by the big-box bug?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 OLIPOP:We’ve Hit Peak Beverage [TASTE]We Built Olipop: A $20 million a Month Soda Company in 5 years [CNBC]Lessons from Scaling Olipop [The New Consumer]What Your Local Costco Says About You [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:02:1801/11/2023
302: Joshua Weissman
Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than eight million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great new cookbook, Texture Over Taste. We also talk about how he ranks fast-food burgers and foods from all 50 states. It’s really fun having Joshua in the studio, and we hope you enjoy this conversation.Also on the show, Aliza and Matt talk about three things they each are feeling. In this episode, Bolivian Llama Party, Panettone Season, J. Kenji López-Alt's Garlic Noodles, good book alert: Negatives: A Photographic Archive of Emo (1996-2006), the fried paw paws and more at Hainan Chicken House in Sunset Park, good fish alert: Hudson Valley Steelhead Trout.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 JOSHUA WEISSMAN:I Tried Food From Every State In America [YouTube] 100 Food Hacks I Learned in Restaurants [YouTube]Making the Burger King Whopper Meal at Home [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
58:5530/10/2023
301: Chris Ying
How fun it was to have our old friend Chris Ying on the show. Chris is a cookbook author, podcast host, and the cofounder and former editor in chief of Lucky Peach. He’s currently running point at Majordomo Media, and he cohosts the podcast The Dave Chang Show with you can guess who. On this episode we find out about Chris’s cookbook writing career, including the fact that he’s authored one of our favorite books of all time (no joke). We talk about what makes great “food content” in 2023, working on a show with David Chang, Koreatown's LA expansion, and Chris’s big plans at Majordomo Media. Also on the show we have a lively conversation with the authors of a great new book, But First, Coffee: A Guide to Brewing from the Kitchen to the Bar. Jordan Michelman and Zachary Carlsen are old friends, and run the influential coffee publication, Sprudge. We talk about all things coffee, including making it at home and drinking better in cafes. Make sure to check out their new book, as well as The New Rules Of Coffee, published by Ten Speed Press in 2019. This conversation is part of our ongoing TASTE Live at Rizzoli series in New York City. 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 CHRIS YING:Meat and Threes, Underappreciated Po’boys, and Dave’s Boba Order [David Chang Podcast]Recipe Club: Instant Potato Flakes [The Ringer] This Is TASTE 194: Bill Addison [TASTE]Buy: The Wurst of Lucky Peach, Ivan RamenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
01:40:3827/10/2023