Explorez tous les épisodes du podcast This Is TASTE

Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Forbidden Fruit, explores how fruit fuels temptation, transgression, and fantasy. Today on the show, Aliza invites Tanya into the studio to talk about the editorial process behind this seventh issue and fruit’s many cultural meanings. Pre-order the new issue of Cake Zine: Forbidden Fruit Subscribe to This Is TASTE: ⁠Apple Podcasts⁠, ⁠Spotify⁠, ⁠YouTube⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

It was so fun having Jeff Gordinier in the studio. Jeff is a journalist, an author, and one of the more prolific writers in the food world. He’s currently Esquire’s food and drinks editor, leading their restaurants and bars coverage. Before that he was a reporter at the New York Times and held various roles at Entertainment Weekly. In this episode we have a great conversation about his work, the current dining scene, and his award-winning article in Food & Wine about rice in Charleston that he cowrote with George McCalman. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric Sze is the chef-owner behind the Taiwanese restaurants 886 and Wenwen in New York City. He’s also working on a debut cookbook, Taiwanese?, and he recently returned from a whirlwind trip conducting research and taking photos for the book. Eric is one of our favorite voices in food, and it’s so fun having him in the studio to unpack his culinary career, the tricky task of defining Taiwanese food, operating restaurants in NYC, and more. Also on the show Matt catches up with journalist Elizabeth Dunn to talk about her terrific story in the New York Times about the protein bar arms race. What is up with the David bar, and the age protein era we are living in? Elizabeth has many thoughts and we had a great time talking esterified propoxylated glycerol. Wild stuff. Read: The Protein Bar Arms Race Read: Consumed Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jeremy Robinson-Leon is the founder of Moonburger, an ambitious chain of restaurants whose core focus is bringing high-quality fast food to the masses. We personally love Moonburger and have visited locations in Kingston and New Paltz, and it’s now operating in Poughkeepsie and Brooklyn. In this episode, we hear about Jeremy’s journey to opening these restaurants and how he enlisted the help of some big-name talent to assist him in developing a signature plant-based patty. We also hear about the company’s pivot to serving beef and what this all means for future expansion plans. We're rooting for Moonburger, and had a great time catching up with its very cool founder.  Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Cake Zine's Raffle for LA Fire Relief, Care and Feeding by Laurie Woolever is a book you need to read (read twice if you work in food media), you can freeze pancake batter, Janevca in Victoria, British Columbia is a favorite meal of the year. Also: Peaches HotHouse is a staple for fried chicken in Brooklyn, and staying in Canada, Minami in Vancouver opened our eyes to aburi-style sushi. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the show, we’re doing something a little different: a special travel episode, featuring Aliza and her girlfriend, Shirley Chan. Shirley's a talented cinematographer and also a favorite travel partner. They just came back from a month in Asia visiting Thailand and Shirley's family in Taiwan. In this episode, they dive deep into recs for Taipei, Kaohsiung, Taichung, and Tainan, with a stopover in Chiang Mai and Bangkok too. It’s a must listen if you’re planning a trip to either country, and even if you’re not, it’s still a lot of fun.  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 ALIZA AND SHIRLEY’S AVENTURE: Here’s a Google Map for all the places mentioned on the episode. Buy: Made In Taiwan Learn more about your ad choices. Visit megaphone.fm/adchoices

Kiera Wright-Ruiz is a food writer and recipe developer based in Tokyo. She’s the author of the very cute children’s book I Want to Be Spaghetti! and now a debut cookbook, My (Half) Latinx Kitchen. It’s a culinary journey of discovery, blending memoir and lots of recipes connecting Kiera’s Ecuadorian and Korean heritage and the extended family of caregivers from across Latin America who helped raise her. Today, in Aliza’s interview, they dig into what it’s like developing Latin American recipes on the other side of the world, Kiera’s favorite restaurants in Tokyo, and more. Also on the show, Matt has a fun conversation with Anna Hezel. She’s a writer and the former cohost of this very show, and she has launched (with some friends) a cool new project: Best Food Blog. They talk about some of the memorable stories in Best Food Blog’s young life, and some of Anna’s favorite stories from the early days of TASTE. 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 KIERA AND ANNA: Ceviche de Camarón [TASTE] The Aughts-Era "Foodie" Is Dead [Best Food Blog] The New Party Food Aesthetic Is Scarcity [Best Food Blog] Let’s Call It Assimilation Food [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Caroline Eden is a writer and literary critic. She’s also the author of many terrific food and travel books, including Samarkand, Black Sea, and Red Sands. She has been awarded both the Art of Eating Prize and an André Simon Award, and Red Sands was a book of the year for the Financial Times, the Sunday Times, and the New Yorker. In this episode, we talk about Caroline’s terrific new book, a memoir titled Cold Kitchen. The book is a real journey through parts of Eastern Europe, the Baltic region, and beyond, and it dives into Caroline’s travels through Russia, Bulgaria, Georgia, and many other locations that perhaps don’t get the time they deserve. Caroline is a brilliant reporter and we had such a great time catching up with her. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Eric Kim has a signature style with his writing, which has appeared frequently in the New York Times, where he is a columnist for the magazine. Eric blends a truly lyrical style of prose with deep reporting chops and a knack for simple and highly focused recipe development—a rare triple threat! He’s also the author of the best-selling cookbook Korean American. This is a return visit to the show for Eric, and we talk about his reporting process, how he unpacks big topics in food and culture in his columns, and some of his recent work, including dumplings, Chicago pizza, the origins of Philadelphia cream cheese, and many other memorable stories. Also on the show, it’s the return of Three Things, where Aliza and Matt share what’s interesting in the world of restaurants, books, television, food products, and much more. On this episode: Birria La Flor is doing Tijuana-style birria in Brooklyn, Caroline Eden’s great memoir Cold Kitchen, Flour + Water dry pasta is terrific. Also, a Kingston, New York, scene check. Matt visits Pinkerton’s Bakery, Fantzye Bagels, and Sorry, Charlie. Also, also: Severance is a good show, and not Westworld (we hope), and Matt tries Frost Buttercream. 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 ERIC KIM: It’s Dumpling Week! [NYT] What Puts the ‘New York’ in New York Cheesecake? [NYT] The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep. [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

Emily Wilson is a writer based in Los Angeles and runs the terrific publication The Angel, covering the city’s legendary restaurant scene. On this episode, recorded before the devastating wildfires, we hear about how Emily views her city’s technicolor restaurant scene. What are her favorite places to visit for all occasions? She has quite a list. And check out The Angel’s guide on how to support wildfire recovery efforts. Also on the show, Matt walks the floor of the Winter Fancy Food Show, an annual trade show featuring the best in grocery and CPG. He spotted a number of exciting discoveries, including: Joyus Non-Alcoholic Cabernet Sauvignon Spritz King Chipotle Smokey and Spice Tanglewood Ginger Spiced Chai Mauka Meats Veal Stock Island Sausage Belle Chevre Spreadable Goat Cheese Chalet Cheese  Eddy's Homemade Kitchen Maazah Magic Sauce Eataly CPG Vermont Creamery Marieke Gouda Uncle Waithley's  Frost Buttercream Tamarind Heads  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 LOS ANGELES: L.A.'s Most Interesting New Restaurant is a Mile Away from LAX [The Angel] Is It a Bar? Or Is It a Restaurant? Who Cares? It’s Sam’s Place [The Angel] Southern California Road Trip: Orange County and the San Gabriel Valley [Apple] Learn more about your ad choices. Visit megaphone.fm/adchoices

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, 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 ABI BALINGIT: Adobo Chocolate Chip Cookie [NYT] Ube Macapuno Molten Lava Cake and More Maximalist Filipino Desserts from 'Mayumu' [KCRW Good Food] Telling Delicious Filipino Food Stories With Chef Abi Balingit [Forbes] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s episode is all about Dijon mustard, and it brings a couple of mustard lovers into the studio. First up is Jeremy Salamon. He’s the chef-owner of two singular and sensational restaurants in Brooklyn: Agi’s Counter and the newly opened Pitt’s. We talk about what he’s been cooking and all of the creative ways he thinks about using Dijon mustard, even with dessert. Next up is a real treat—we get to talk with a mustard sommelier. His name is Brandon Collins, and he helps develop recipes for Maille mustard, which is our personal favorite brand. Brandon takes us through some of the company’s history before giving us a taste of some rare Dijons. This special episode was made in partnership with our friends at Maille. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Edward Lee is a good friend of ours and one of the most respected voices in American cooking. He’s also one of the stars of the breakout Netflix cooking show Culinary Class Wars, which has earned millions of fans for its unique approach to cooking competition on television. In this episode, we hear all about the production and about how Edward prepared for the competition. We also talk about his new Washington, DC, restaurant, Shia, and his time cooking in New York City in the ’90s at the pioneering restaurant Clay. It’s always so much fun catching up with Edward. Also on the show, Aliza is back from Asia! Her and Matt catch up about what they've been up to at the start of the year, and discuss how much boba you can drink in a month's time. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much fun having Michael back into the studio, and he was happy to go over his deep history in the American restaurant scene. He also talked about his early days cooking in Paris, and how he ended up in Santa Monica and helped establish the legendary farmers’ market there. It’s Michael, the early years, in this amazing episode. Also on the show we catch up with Eater Chicago editor Ashok Selvam. He recently wrote about the revival of Charlie Trotter’s in Chicago, and how Dylan Trotter is taking a big role in the rebirth. 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 MICHAEL MCCARTY: This Is TASTE 383: The Father of California Cuisine with Michael McCarty [TASTE] A Pioneer of California Cuisine Turns 35 [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

What a special episode we have today with Cathy Strange, Whole Foods Market’s ambassador of food culture and a world-renowned cheese expert, buyer, and consumer packaged goods tastemaker, among many other things. Matt invited Cathy to join in a walk around Whole Foods’ Columbus Circle location. We wanted to get her take on several categories of groceries, including beverages, snacks, and, of course, cheese. We go over what’s exciting her lately and how she thinks about the future of groceries. After our walk, Cathy joins us in the studio to talk about her amazing career, which spans both pre- and post-Amazon acquisition of Whole Foods nearly a decade ago. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the show, we welcome one of our favorite writers in the game, Jason Diamond. Jason writes the wonderful newsletter The Melt and has written two books, Searching for John Hughes and The Sprawl: Reconsidering the Weird American Suburbs. He’s also worked on the truly amazing New York Nico’s Guide to NYC, which we talk about in this great episode. We get into what Jason has been eating and reading, and the Jason Diamond way of life. I always enjoy catching up with Jason, and I hope you enjoy this episode. Also on the show, we catch up with Vivian Song. Vivian wrote a terrific piece in the New York Times, “It’s Zinc Bar vs. Barista in a Paris Battle of the Buzz,” and we hear all about the shifting coffee scene in Paris. 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 JASON DIAMOND: The Many Garlics of My Childhood [TASTE] Shattering the Jarred Pasta Sauce Stigma [TASTE] Luncheon with a Zabar [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we have a very special episode. Visit California invited us out of our New York City studio and over to the West Coast for a food-focused road trip around Orange County and the San Gabriel Valley. We start our journey at Mercado González at Northgate Market in Costa Mesa, where Aliza and Matt share an incredible afternoon walking around the mercado looking for pozole, churros, and many more surprises along the way. We hit the road for our next stop, a visit with Sara Lezama, the owner of Rye Goods, an acclaimed sourdough bakery and deli with three locations throughout Orange County in Newport Beach, Tustin, and Laguna Beach.  Next on our road trip, we head to the San Gabriel Valley, where journalist Kristie Hang gives us a tour of some of her favorite new and under-the-radar restaurants, including Banh Mi Hoa Phat, Good Alley, and Bistro Na’s. We stay in the SGV for a conversation with chef Chris Yang of Yang’s Kitchen, which has firmly become one of our favorite restaurants in all of California. To close, Aliza and Matt share many more discoveries from their road trip around Southern California. More places we visited: Folks Pizzeria, A&J Seafood Shack, Burritos La Palma.  And a great hotel for your future home base in the SGV is the Hilton San Gabriel. To donate to California wildfire relief, visit Restaurants Care.       This very special episode of This Is TASTE is supported by Visit California. While this episode was recorded before the LA wildfires in January, all of the restaurants featured are open for business, and we can’t think of a better time to pay California a visit for your own food-obsessed road trip. Dining out in LA is one way to help support the city, and these truly were some amazing places. Questions about visiting LA now? Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we have a very special episode. Visit California invited us out of our New York City studio and over to the West Coast for a food-focused road trip around San Diego and North County, including stops in Carlsbad and Oceanside. We start our journey at the source at the legendary Chino Farm, where three generations of Japanese American Chinos have been growing incredible produce used by chefs throughout California.  Our next stop is a visit with Jeff Lozano, a brand ambassador at San Diego’s Ballast Point Brewing, one of the foundational craft beer makers in a city famous for its great beer.  The journey then heads up Interstate 5 to Carlsbad, where we catch up with Eric Bost, a prolific chef behind the newly opened Wildland and the soon-to-open tasting menu restaurant Lilo. To close, Aliza and Matt share many more discoveries from their road trip around Southern California. More places we visited: Rare Society, City Tacos, Tribute Pizza, Wayfarer Bread, Aisu Creamery, Little Fox Cups and Cones, Wrench & Rodent.  You can visit the Salk Institute for Biological Studies by reserving a spot on a weekly docent-led tour.  And some great hotels to keep in mind: Catamaran Resort Hotel and Spa and the Omni La Costa Resort & Spa. To donate to California wildfire relief, visit Restaurants Care.             This very special episode of This Is TASTE is supported by Visit California. While this episode was recorded before the LA wildfires in January, all of the restaurants featured are open for business, and we can’t think of a better time to pay California a visit for your own food-obsessed road trip. Dining out in LA is one way to help support the city, and these truly were some amazing places. Questions about visiting LA now? Learn more about your ad choices. Visit megaphone.fm/adchoices

In her latest cookbook, Romy Gill’s India, chef and British TV personality Romy Gill shares more than 70 of her beloved family recipes, each a testament to the flavors that define her childhood. From the iconic butter chicken, a beloved staple in every Indian home, to the delicious simplicity of her masala omelette, Romy taps into her personal connection to India. In this episode, we talk about what drives her to write a perfect recipe and how her London home base informs so much of her work. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Over the last nine years, journalist Shane Mitchell has braved snakes, fire ants, floods, rallies, marches, protests, pageants, and near heat stroke to write the essays contained in her new collection of work published in The Bitter Southerner. The Crop Cycle: Stories with Deep Roots has Shane traveling throughout the South, uncovering history both past and modern and reporting on major topics such as farm labor, race, gender, and the history of the Georgia peach. Shane has incredible writing chops, and she has contributed memorable stories for TASTE as well. We go over all of it in this terrific episode. 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 Shane Mitchell: Odd Birds [The Bitter Southerner] Kiss My Grits [The Bitter Southerner] This Is TASTE 261: Cherry Bombe & The Bitter Southerner [TASTE] Buy: Far Afield. Learn more about your ad choices. Visit megaphone.fm/adchoices

David Joonwoo Yun has a great story to tell. As one of the partners of New York City Korean restaurants C as in Charlie and Kisa, he’s been at the center of Korean cooking in NYC for a minute. But how did he get here? And how did he and his partners eventually redefine Korean cooking one banchan at a time? We dig into his great story in this terrific episode. Also on the show we have a great conversation with journalist Mehr Singh, who speaks about her recent TASTE reporting digging into Gen Z cheesemakers. We also talk about her career, and some memorable 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 KOREAN FOOD EPISODES: This Is TASTE 391: Koreaword with Koreaworld with Cote and Coqodaq’s Simon Kim [Apple] This Is TASTE 390: Koreaworld with Eater LA Editor Matthew Kang [Apple] This Is TASTE 388: Koreaworld with Doshi's Susan Kim [Apple] Learn more about your ad choices. Visit megaphone.fm/adchoices

In Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III, Tom Parker Bowles, award-winning food writer, restaurant critic, and son of Queen Camilla, blends history, monarchy, and gastronomy to provide a fascinating window into the world of royal tastes and traditions as far back as Victorian times. In this episode, we hear about Tom’s reporting on how the Royal Family really eats, and we dig into his long restaurant reviewing career. Finally, we get his take on the food scene in London, and we talk about some unexpected places to find amazing food around the United Kingdom. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

It was a lot of fun having J Lee into the studio. Lee writes for the terrific business and culture (and the culture of business) publication Feed Me and files unflinching restaurant reviews and observations about the state of the food world, from NYC, and points beyond. We wanted to have him in to find out a little bit more about his background, and what got him interested in writing about restaurant culture. We also go over some of his memorable writing, including a very funny takedown of a Midtown newcomer, some Buy/Sell grades, and lots of love for the places doing it right. You can read J in Feed Me, and follow along on IG: carry_bradshaw_ 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 J. LEE: Meet Feed Me's Semi-anonymous Restaurant Critic [Feed Me] This Is a Review of a Restaurant with Personality Disorder [Feed Me] This Is TASTE 330: Emily Sundberg [Apple] This Is TASTE 479: Ryan Sutton [Apple] Learn more about your ad choices. Visit megaphone.fm/adchoices

Lisa Cheng Smith is the founder of Yun Hai Taiwanese Pantry, an importer, online shop, and brick-and-mortar general store in Brooklyn offering premium ingredients for Taiwanese and Chinese cooking. Yun Hai has quickly established itself as a beating heart of the Taiwanese diaspora here in New York, and in this episode, we talk with Lisa about growing the business into making their own products, where to get great Taiwanese food in NYC, and more. Also on the show, Clayton and Matt go over their favorite books of 2024, both new and less new! Clayton's picks: The Stronghold - Dino Buzzati, Three Summers - Margarita Liberaki, In Love - Alfred Hayes, Speedboat, Renata Adler Mating - Norman Rush,The End of Vandalism - Tom Drury, Playboy - Constance Debre, Love Me Tender - Constance Debre, Permafrost - Eva Baltasar, Boulder - Eva Baltasar, Mammoth - Eva Baltasar, The Third Realm - Karl Ove Knausgaard, Long Island Compromise - Taffy Brodesser-Akner Matt's picks: Great Expectations - Vinson Cunningham, Reboot - Justin Taylor, The Friday Afternoon Club - Griffin Dunne, Real Americans - Rachel Khong, Ghosts - Dolly Alderton, Hard Rain Falling - Don Carpenter, The Underground Railroad - Colson Whitehead, The Nickel Boys - Colson Whitehead, Chang-Gang All-Stars - Nana Kwame Adjei-Brenyah, Long Island Compromise - Taffy Brodesser-Akner 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 LISA CHENG SMITH 9 Recipes for a Vibrant Lunar New Year Celebration [Bon Appétit] Yun Hai Taiwan Stories [Substack] Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicolas Heller, better known as New York Nico, calls himself the “unofficial talent scout of New York City” with over 1.5 million fans tuning into his Instagram for colorful profiles of a city in flux. He recently published the book New York Nico’s Guide to NYC which is a true insider’s guide to beloved community businesses across the five boroughs, from 200-year-old bars to new-school pizza spots. Nico says it’s not really a guidebook, but a documentation of a city in transition. It’s great having him into the studio to discuss some of his favorite places.  All of us at TASTE are thinking about our friends in Southern California. If you would like to support wildfire relief efforts, some great places to start are the Displaced Black Families of Altadena GoFund Me Directory and the Los Angeles Food Bank. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Claire Dinhut is known as Condiment Claire online, but as we find out in this entertaining conversation, Claire’s knowledge about food goes well beyond spotting the perfect mustard for sandwiches (though, of course, she has thoughts). She is the author of a terrific book, The Condiment Book, which is sneaky in its brilliant discussions on food science, terroir, history, and flavor pairing. The book is really great, and it was fun to talk with Claire about her life in and out of the kitchen. Also on the show we catch up with Anna Hezel to discuss her latest writing on TASTE, a close look at the exciting, multidimensional tinned fish era we are currently living in. Anna is this show’s former co-host, and the co-editor of Best Food Blog and it’s always great catching up with her. Read: The Tinned Fish Backlash Was Inevitable Learn more about your ad choices. Visit megaphone.fm/adchoices

What an absolutely amazing conversation we have here. Malcolm Livingston II is a chef with some serious chops, having spent time in the kitchens at Per Se and Le Cirque and running the pastry program at wd~50 before being named head pastry chef at Noma—all by the age of 28. In this episode, we hear all about Malcolm’s time working at some of the world’s top restaurants, and why he decided to enter the plant-based ice cream game with August. We also find out that Malcolm’s life story is the inspiration for the character Marcus, played superbly by Lionel Boyce, on the TV series The Bear. If you didn’t already know about Malcolm’s incredible career and deep creativity, check out this episode. MORE wd~50 ALUMNI ON THIS IS TASTE: This Is TASTE 500: Christina Tosi This Is TASTE 240: Alex Stupak This Is TASTE 233: Wylie Dufresne All of us at TASTE are thinking about our friends in Southern California. If you would like to support wildfire relief efforts, some great places to start are the Displaced Black Families of Altadena GoFund Me Directory and the Los Angeles Food Bank. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In her latest book Classic German Cooking, author Luisa Weiss has collected and mastered the essential everyday recipes of Germany and Austria. In this terrific conversation, Luisa shares her personal connection to German cooking while shattering some myths about one of the world’s great cuisines. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

LinYee Yuan is the founder and editor of MOLD, a critically acclaimed online and print publication about design and the future of food, and the founder of Field Meridians, an artist collective committed to strengthening local food ecologies in Brooklyn. It’s so special to have her in the studio for an expansive conversation about using a design framework to reimagine our food systems and the power of examining nature in urban settings.  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 LINYEE YUAN: Planting a Food Forest  [MOLD] A ‘Nature School’ Meets in Brooklyn [NYTimes] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the show we have conversations with two terrific chefs in New York City. First up is Suzanne Cupps. She’s the chef-owner of Lola’s in the Flatiron District. The cooking there made Matt’s top meals list of 2024, and in this conversation she opens up about her cooking career, and her unique place in the NYC restaurant scene. Also on the show is a great conversation with Harold Dieterle. He is the winner of Top Chef Season 1, and we talk all about his long career in New York City and the ups and downs of chef life. We are such big Harold fans at TASTE. Note: Il Totano closed on January 6, 2025. We await an exciting reboot. 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 SUZANNE CUPPS & HAROLD DIETERLE: Home Cooking So Good, Only a Restaurant Could Do It [NYT] Ryan Sutton on Harold Dieterle [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol’s Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

We loved catching up with legendary Seattle chef Renee Erickson. She is the chef-owner of The Walrus and the Carpenter, The Whale Wins, Barnacle, and several other restaurants in that great American restaurant city. She is also the author of a unique new book, Sunlight and Breadcrumbs, that explores creativity in and out of the kitchen and how the process of making everyday food can result in much more than dinner. It’s a really smart way to think about home cooking, and I enjoyed catching up with Renee to talk about her collection of recipes. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s episode is really special. It’s a conversation with Innis Lawrence, who runs restaurants in one of our favorite towns in New York: Kingston! Innis operates the restaurants Ollie’s, Eliza, and the market and charcuterie shop Fletcher & Lu, three anchors in the upstate New York scene. On this episode we talk all about Kingston, a wonderful place just outside New York City that is home to some incredible restaurants and people. We talk about why there are so many chefs moving to this town upstate, and go over several must-visit spots. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Harry Tannenbaum is the cofounder and president of Mill, a tech company aiming to reduce food waste with a “food recycler” that turns kitchen scraps into nutrient-rich grounds. Prior to Mill, he led analytics and e-commerce at Nest and worked on Google’s hardware team. It’s so fascinating having Harry on the show to nerd out on sustainability, food waste, 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.  READ MORE ABOUT HARRY TANNENBAUM: I’m a Private Chef, and I Saved 622 Pounds of Food Waste From the Landfill [Saveur] One Year Later Mill Has An Even Better Next-Gen Food Recycler [Forbes] Learn more about your ad choices. Visit megaphone.fm/adchoices

Steve Hoffman is a Minnesota tax preparer and food writer. And according to Steve, “When he dies, the tax-preparer-food-writer industry will die with him.” He is a French speaker and a shameless Francophile, and his love of France shines through in his terrific memoir, A Season for That: Lost and Found in the Other Southern France. Steve writes with great detail and care about uprooting his family to live in rural France and the many twists and turns—and disappointments and revelations—that came with this big life change. If you ever dream of moving abroad to live a different life, this is the episode for you. A cautionary tale? Perhaps. But Steve is such a delight in telling his story that it may have you considering moving anyway. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Four Horsemen is a restaurant in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place up on Grand Street in Williamsburg, and it has marked ten years in the game with an incredible new cookbook. In this episode, we speak with the restaurant’s longtime chef, Nick Curtola. Nick is one of New York’s most consistent and skilled chefs and a real culinary force. We talk about the restaurant’s legacy and how its humble beginnings have led to greatness, and we dig into his own personal journey in the restaurant business. Also on the show, Aliza and Matt pay tribute to the iconic Williamsburg wine bar and share some favorite memories from dining there over the 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.  READ MORE ABOUT THE FOUR HORSEMEN: Remembering Justin Chearno, Natural Wine Advocate [F&W] This Is TASTE 48: James Murphy & Nick Curtola [Apple] Learn more about your ad choices. Visit megaphone.fm/adchoices

Does Padma Lakshmi really need an introduction? The Emmy-nominated producer, television host, food expert, and New York Times best-selling author is in a league of her own, and she recently joined us for a live conversation at the Bell House in Brooklyn. She shared her take on how Top Chef has impacted food culture, shooting Taste the Nation, and writing her new cookbook, Padma’s All American—plus her memories of ’90s New York, her epic cookbook collection, and the rush of doing stand-up comedy. And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It’s corn ice cream season at Malai, Campo Grande is selling exceptional Ibérico pork, a Canadian pizza pop-up at F&F in Brooklyn, Fungi Decoded by Britt A. Bunyard is the mushroom book for us. Also: Leggio's Deli in Bayshore, Long Island makes the perfect beach sandwich, and America’s Sweethearts Dallas Cowboys Cheerleaders is so much more than we expected.  Preorder: Padma’s All American  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is Christmas, and chances are that in the next week you will enjoy seafood of some kind—freshly shucked oysters, line-caught halibut, or perhaps some smoked salmon stacked atop a bagel. We love seafood to cook at home or to order at restaurants, but do we recognize the people who bring this incredible product to our fish markets and to Whole Foods? Enter Hannah Heimbuch, an Alaskan salmon fisherman with quite the story to tell. In this conversation, we find out about how she works tirelessly during the summer salmon run, and how wild-caught Alaskan seafood has a long journey to our ovens and grills.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny’s journey and what it’s like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States. It’s such a great conversation with one of the brightest stars in all of food. I hope you enjoy it. Also on the show we have a terrific interview with Simon Kim. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon’s rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Keeling is the cofounder and editor of Noble Rot magazine, a restaurateur behind the Noble Rot restaurant group in London, and the cofounder of Keeling Andrew wine importer. He’s also the author of a great new book about wine: Who’s Afraid of Romanée-Conti?: A Shortcut to Drinking Great Wines. We spoke with Dan about his singular point of view on wine, his past life as head of artists and repertoire at Parlophone Records, and how to go about finding a great glass at the bar.  Also on the show, Alana Yazzi tells us about her terrific new book, The Modern Navajo Kitchen: Homestyle Recipes that Celebrate the Flavors and Traditions of the Diné. 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 KEELING: How I Learned That Serious Wine Doesn’t Have to Be Stuffy [Slate] All the Natural Wine That’s Fit To Print [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s been a very busy year for our two guests, Chris Hansell of Chrissy’s Pizza and Brooks Headley of Superiority Burger. Brooks finally came back on the show! I really, really enjoyed this conversation with two big thinkers and, dare I say, dreamers. As former musicians, each is rooted in the punk-rock ethic and aesthetic, and we talk about how visual identity and dedication to craft dovetail with music and food in a unique way. Chris shares the story of his journey to pizza, from apartment pop-up to one of the buzziest openings in New York this year. And Brooks reflects on two years of Superiority Burger on Avenue A and his continued obsession for finding the highest-quality produce for his cooking in the East Village. What a fun 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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kamal Kamal is a food collaborator and art director based in New York. He’s a co-owner of Baba’s Pantry, his family’s beloved Palestinian restaurant in Kansas City, Missouri, which is a flourishing community space that has won fans and acclaim since opening in 2022. It’s so special to have Kamal on the show to talk about his family’s food traditions and plans for expansion.  Also on the show, Aliza and Matt go over some of their favorite meals from 2024, featuring both new and established restaurants. These include: Strange Delight, Lola's, Familyfriend, Yang's Kitchen, Quarter Sheets, Ruen Pair, Shang Artisan Noodle, Win Kee HK BBQ and Noodle, Pantera Pizza Garbatella, Taqueria Ramirez, Mariscos El Submarino, Agi's Counter, Shree Thaker Bhojanalay, Jeju, Flavourtown, and Cafe Yen. 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 KAMAL KAMAL: It's 'Not Just a Middle Eastern Restaurant.' It's Palestinian [Bon Appétit] How One Family Dropped Everything to Help Their Father Open a Palestinian Cafe [Bon Appétit] Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve long been fans of the Big Green Egg, the kamado-style ceramic charcoal grill and smoker that has a legitimate cult following. The fans are called Eggheads (for real), and leading the company is CEO Dan Gertsacov, who joins us for a really great conversation. Dan is the rare corporate executive who is truly a home cooking and food geek, in the best way. We talk to Dan about how we became fans of the Atlanta-based company, and its unique approach to generating loyalty. We also get into Dan’s world travels and his previous time leading strategy at McDonald’s. Also on the show, cookbook author Bryan Ford tells us about his terrific new book, Pan y Dulce: The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, 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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mahira Rivers is a freelance writer and restaurant critic based in New York City. Formerly an anonymous inspector for the Michelin Guide, she’s now writing the desserts-focused newsletter Sweet City and contributing to many publications, including TASTE. We had Mahira on the show to talk about her distinct point of view on food culture today, from her childhood in Hong Kong to challenging Eurocentricity in restaurant writing. It’s a great episode for anyone curious about food.  Also on the show, Jordan Michelman stops by for an entertaining chat about how mineral water is bubbling up in the zeitgeist (though not fast enough), as well as thoughts on his recent profile of a tea influencer, the Chateau Marmont, modern coffee, and many other topics.   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 MAHIRA RIVERS & JORDAN MICHELMAN: Turns Out Now Is the Golden Era for Fusion Cuisine [Resy] We Need More Shrimp Burgers In Our Lives [TASTE] The Extremely Online Tea Guy [TASTE] Mineral Water Gets the Silent Treatment [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Emily Schildt wants food shopping to be a more fun and mind-expanding experience, and with her company, Pop Up Grocer, she’s getting customers closer to that destination. Emily is back in our studio to talk about some of her favorite products that she’s selling at her amazing New York City store, and how she sorts through the thousands of new brands to land on her always-rotating shelves. Also on the show is the founder of one of Emily’s favorite brands. PJ Monte is behind Monte’s Fine Foods, a historically rich (and legitimately incredible) New York City pasta sauce company. PJ has an amazing story to tell, and we get into how he took his family’s sauce recipe, made famous at their restaurant on Long Island, and hustled it onto the shelves of major retailers. And finally, we hear from Tuệ Nguyễn, a.k.a. TwayDaBae, about her terrific new book: Đi Ăn: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking With TwayDaBae. 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 POP-UP GROCER AND MONTE'S FINE FOODS: The 2024 Guide to Holiday Gifting [Pop Up Grocer] How Monte’s Fine Foods is Embracing ‘Tomato Girl Summer’ [Marketing Brew] This Is TASTE 127: Pop Up Grocer [TASTE]   Learn more about your ad choices. Visit megaphone.fm/adchoices

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by CPG executives and members of food media on a near-religious level. (We are among these readers.) Andrea Hernández returns to the show to go over the big headlines from the year at the grocery store and in the CPG trenches. We cover so many buzzy brands and established warhorses in this conversation, and we tap into some generational divides when it comes to the quick-moving world of grocery. If you have any interest in the future of packaged foods as well as restaurant chains, this is the episode for you. Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Culinary Class Wars hell yes, Vinson Cunningham's amazing debut novel, Great Expectations, is full of surprises, B&H Dairy in the East Village is a living legend, The Odeon kind of rules right now, Mezcla energy bars is plant-protein at its best, Tony's Chocolonely milk chocolate gingerbread bars leads to a conversation about Harry Potter! 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 SNAXSHOT: The New Grocer [Snaxshot] Kardashian Snack Brand [Snaxshot] This Is TASTE 217: Snaxshot [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she’s currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We’ve really enjoyed Melissa’s recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller’s pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great 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 MELISSA CLARK: Are the French Laundry and Per Se Still Worth a Splurge? [NYT] Iced Peppermint Cookies [NYT] This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple] This Is TASTE 216: Pete Wells [Apple] Learn more about your ad choices. Visit megaphone.fm/adchoices

Annie Shi is the co-owner and beverage director of the West Village’s French-Italian restaurant King and its uptown Rockefeller Center sibling Jupiter. Now she’s opened a spot of her very own: Lei, a Chinese wine bar on the historic Doyers Street in the heart of Manhattan’s Chinatown. Lei is such a special and singular spot, and it’s great having Annie in the studio to talk about growing up in New York, pairing wine with Chinese food, and the evolution of Manhattan’s Chinatown. Also on the show Matt has an amazing conversion with Austin Hennelly. He’s the bar director at the Taiwanese restaurant Kato in Los Angeles. Kato is one of the most well-reviewed and respected restaurants in America, and the bar program shines with innovation and style. We talk about how Austin thinks deeply about NA beverage service before we hear about this wild professional career.  Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

Yemi Amu is the founder and director of Oko Farms, a beloved community-based aquaponics farm cultivating fish alongside produce in New York City. After a decade of growing food in several locations across Brooklyn, including three years in Williamsburg, Oko Farms unexpectedly had their lease terminated this November. They’re forced to pack up the farm and find a new location, and today on the show, Yemi is sharing more about their search and the power of aquaponics. Also on the show Matt has a great conversation with writer Joshua David Stein about Esquire’s Best New Restaurants in America package, which was released this week. We go over some of his favorite restaurants around the country. Cincinnati represent! We also talk about his recent cookbook work, and what it’s like to collaborate with Tom Colicchio.   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 YEMI AMU: A New Way of Raising Fish—and Vegetables—in New York [The Guardian] A Farm Grows in Bushwick Thanks to One Woman’s Vision [Vogue] Learn more about your ad choices. Visit megaphone.fm/adchoices

Jon Bonné is an erudite observer of food and culture trends and the author of many books, including the monumental, two-volume The New French Wine. In this episode, we talk about what Jon’s been eating, drinking, and writing about in the world of restaurants, wine, and food culture. We discuss the many perceptions of the “wine bar,” and we dive into some of Jon’s restaurant reporting at Resy, where he serves as managing editor.  Also on the show we hear from Leila Heller talking about her new book, Persian Feasts: Recipes & Stories from a Family Table. 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 Bonné: This Is TASTE 213: Jon Bonné [TASTE] 10 Changes That Defined the Last Decade of Dining in America [Resy] Is Oregon Wine’s True Soulmate the Loire Valley? [PUNCH] A Good NA Martini Is Possible [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Vaughn Vreeland is a supervising video producer overseeing the test kitchen studio team for NYT Cooking. He’s also a passionate baker and home cook, and he develops recipes for the Times. Today we had Vaughn in the studio to talk about what happens behind the scenes and about bringing the annual cookie package to life. Also on the show, Aliza and Matt talk through their go-to holiday baking recipes, as well as mention a couple they each will be trying out. Lastly, they strategize their entries for the 2nd annual Crown Publishing Group office cookie contest, which they will be entering in. 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 VAUGHN:  Meet Your New Thanksgiving Pie [NYT Cooking] How to Make the Perfect Chocolate Chip Cookie ... Even Better? [YouTube] Learn more about your ad choices. Visit megaphone.fm/adchoices