Explorez tous les épisodes du podcast This Is TASTE
| Titre | Date | Durée | |
|---|---|---|---|
| 860: Anoop Pillarisetti Built Momofuku Ko’s Reservation System and Shake Shack’s Kiosks. Then He Opened Strange Delight. | 30 Oct 2026 | 00:57:22 | |
Anoop Pillarisetti has spent fifteen years helping diners book a table, place an order, and pay for it. He started by slicing cheese and building the website at Di Bruno Bros. in Philadelphia, then helped bring Momofuku Ko’s pioneering online reservation system to the public and led Shake Shack’s early kiosk push. Now he also is the co-owner of Strange Delight, a Fort Greene oyster bar where the main technology is a pizza oven. Anoop joins the show to talk about restaurant tech from the inside, and the exciting expansion in the world of Strange Delight. Subscribe to our new podcast: Eye Level Hosted on Acast. See acast.com/privacy for more information. | |||
| 859: Whole Foods Market CEO Jason Buechel Is Done With “Whole Paycheck” | 28 Oct 2026 | 00:46:16 | |
Jason Buechel is CEO of Whole Foods Market, and since January 2025, he’s also overseen Amazon Worldwide Grocery Stores, which includes Amazon Fresh, Amazon Go, and the online grocery business. That’s a lot of shopping carts—and a lot of data on what goes in them. Today on the show, Matt speaks with Jason about a topic we are always interested in covering: how people actually shop for food today. We talk about shorter trips, delivery, and how shoppers have less patience for high prices, and what Whole Foods is doing about it. Subscribe to our new podcast: Eye Level Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 858: Los Angeles Times Restaurant Critic Bill Addison Has a New Favorite Restaurant | 26 Oct 2026 | 00:59:42 | |
Bill Addison is back on the show. The Los Angeles Times restaurant critic and his colleague Jenn Harris just revealed the 2026 edition of the 101 Best Restaurants in Los Angeles and it’s really good. Matt and Bill dig into how two critics turn hundreds of meals into a ranking, the big themes of the year, the new number one, and what’s changed since Bill gave up his anonymity. Plus we talk about covering all of California and whether restaurant criticism still moves the needle in 2026. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza visits Paris with stops at Best Tofu, Montezuma Café, and Waly Fay. Matt talks about TASTE’s new podcast, Eye Level. The debut episode drops on Thursday! Also: Two great new coffees from Quills and Pascal, and The Perfect Pizza is Maurizio Leo’s great new book, and he will be live at Rizzoli Bookstore in New York on December 10. Read: The 101 Best Restaurants in Los Angeles Subscribe to our new podcast: Eye Level Hosted on Acast. See acast.com/privacy for more information. | |||
| 857: Cake Zine: Spoiled Rotten | 23 Oct 2026 | 01:03:50 | |
Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Spoiled Rotten, explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. Today on the show, we’re switching things up, with Tanya interviewing Aliza about the editorial process that brought this weird and wonderful issue to life. Also on the show Aliza and Matt catch up about recent trips to London and Miami, with stops at Goodbye Horses, Impala, V&A Storehouse, Recoveco, Chug’s Diner, Madruga Bakery, and Books & Books. Subscribe to our new podcast: Eye Level Hosted on Acast. See acast.com/privacy for more information. | |||
| 856: What Does the Future Hold for California Wine? | 21 Oct 2026 | 01:02:47 | |
Today on the show, Resy managing editor Jon Bonné and Matt have an incredible roundtable conversation with three California wineries that changed California wine forever: Duncan Arnot Meyers and Nathan Lee Roberts of Arnot-Roberts, Matt Licklider of Lioco Wine Co., and Steve and Jill Klein Matthiasson of Matthiasson Wines. Twenty years ago, they were the insurgents. Now they’re the establishment, as the industry encounters new drinkers and rapid change. In this episode, we talk about the big topics in California wine today. We figured it all out over the course of an hour! Just kidding, but this is a must-listen for anybody interested in the future of wine. The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice. Hosted on Acast. See acast.com/privacy for more information. | |||
| 855: Ayesha Nurdjaja on the Line: Burns, Swollen Knuckles, and Stolen Kunz Spoons | 19 Oct 2026 | 01:05:05 | |
Ayesha Nurdjaja grew up in Gravesend, Brooklyn, with an Indonesian father, an Italian mother, and a grandmother who walked her to Sahadi’s on Atlantic Avenue. After years in Italian kitchens like Felidia, she talked her bosses into a Middle Eastern New Year’s Eve menu that became the wildly popular Shuka and later Shukette. We discuss her debut cookbook, Mediterranean All the Way, a legendary onion dip, and her collection of stolen spoons. Also on the show Matt has a great conversation with Zola Gregory. Zola is a TASTE columnist and worked on The Pasta Box, a just-released recipe deck from TASTE featuring 50 pasta recipes that transform any dry pasta into tomato-y, cheesy, and creamy dishes. The recipes are so good. Buy: The Pasta Box Subscribe to our new podcast: Eye Level Hosted on Acast. See acast.com/privacy for more information. | |||
| 854: Adam Weisblatt Wrote the Restaurant Industry’s Realest Owner’s Manual | 17 Oct 2026 | 01:13:22 | |
Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Rasarumah. His terrific new book, For the Love of Restaurants, colorfully traces the arc of building a restaurant—from location scouting, lease negotiations, financing, hiring, and opening night—through the story of the group’s first and smallest restaurant, Found Oyster. Adam joins the show to talk about why he wrote the industry playbook he wishes someone had handed him, and why sharing hard-earned knowledge is good for operators and restaurant fans alike. Also on the show, Matt talks about some recent restaurant visits in Los Angeles, including stops at Rustic Canyon, Mírate, Soban, and Little Fish. Subscribe to our new podcast: Eye Level Hosted on Acast. See acast.com/privacy for more information. | |||
| 853: Rachel Gurjar Thinks Mumbai and NYC Should Be Sister Cities | 16 Oct 2026 | 01:06:50 | |
Rachel Gurjar is a Mumbai-born, Brooklyn-based chef and recipe developer whose recipes have appeared in Bon Appétit and the New York Times. Her new debut cookbook, East to East: Recipes and Stories From Mumbai to New York, showcases her love for the two cities that shaped her through more than 100 innovative dishes that combine Indian staples with some New York flair. Today on the show, Rachel goes deep on her story, the importance of recipe testing, and how she brought this singular book to life. Also on the show Matt has a really great conversation with Kyle Beechey. Kyle is a writer, actor, and playwright, and is staging her first show - “The Restaurant Diaries” - in a downtown New York City restaurant. The show runs October 18 - November 9. Get your tickets while they are available. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 852: Washington Post Food Critic Elazar Sontag on His First Big Best Restaurants List | 14 Oct 2026 | 00:59:36 | |
Elazar Sontag published a cookbook at 18, ran Bon Appétit’s Best New Restaurants list in his mid-twenties, and (last fall) succeeded Tom Sietsema as the Washington Post’s food critic—with no disguise required. He joins us to talk all about his inaugural best restaurants list, which is firmly an Elazar list and likely causing some debate in and around DC. We also talk about bringing back star ratings, his many travels to Virginia and Maryland, and much more with one of my favorite voices in modern food writing. It was a real treat to have Elazar in the studio. Read: The 40 Best Restaurants In and Around Washington D.C. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 851: Eric Sze’s Cookbook Puts a Question Mark on Taiwanese Food on Purpose | 12 Oct 2026 | 01:08:32 | |
Eric Sze first joined the show amid research for his debut cookbook, Taiwanese?. The book will be released later this month, and I speak with the Wenwen chef about his deep research around lu rou fan, what “authentically inauthentic” really means on the page versus the plate, and how his sparkling book brings fresh perspective to both Taiwanese food and culture. Also on the show, Matt shares some of his recent restaurant visits in northern California, including stops at Valley, El Molino Central, and Flour + Water Pizzeria. Subscribe: Apple, Spotify, YouTube
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| 850: Clarissa Wei Sells Excellent Soy Sauce and Demystifies Ancient Postpartum Cooking Practices | 09 Oct 2026 | 00:42:05 | |
Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it up with Sitting the Month, a study of postpartum cooking and care informed by Chinese medicine and her own experiences with zuò yuè zi. Clarissa stopped by the studio to go deep on this fascinating ancient practice and its contemporary evolutions as well as to share updates from her life as a single-origin soy sauce founder. Subscribe: Apple, Spotify, YouTube
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| 849: Where New York Is Actually Eating This Fall with Resy’s Deanna Ting | 07 Oct 2026 | 00:36:08 | |
Resy’s managing editor, Deanna Ting, is back to talk all about New York City restaurants. She and Matt work through the Resy Hit List, with stops at a British Indian chophouse in Hudson Yards, the Houseman chef’s seafood follow-up in East Williamsburg, Dominican-Texas barbecue in Bushwick, and a fine-dining vet’s Greenpoint bistro, plus her own guide to 31 tasting and prix-fixe menus under $100. Some of the Resy and Tock restaurants mentioned on the episode:
The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice. Hosted on Acast. See acast.com/privacy for more information. | |||
| 848: Kendal Mitchell Turns Eggshells Into Servingware: A Design Intervention for Food Waste | 05 Oct 2026 | 00:43:51 | |
Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste. Subscribe: Apple, Spotify, YouTube
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| 847: Korean Soup University with Clara Lee and Eddo Kim of Queens | 03 Oct 2026 | 00:40:38 | |
Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes gochujang, doenjang, and gochugaru from Northern California–grown ingredients. Their debut cookbook is Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight, and we absolutely love it. Today on the show, Clara and Eddo join Matt to talk guk versus tang and what closing a storefront taught them about building a brand. Subscribe: Apple, Spotify, YouTube
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| 846: The Birth of 'Hot Ones' and a Garage Full of Dead Restaurant Shirts with Justin Bolois | 02 Oct 2026 | 00:50:20 | |
Justin Bolois has spent over a decade helping build the iconic First We Feast media company—from features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con Todo, and Hot Ones within the media empire. Off the clock, he’s chasing something equally cool: vintage restaurant staff shirts, forgotten diner ephemera, and the last physical traces of beloved restaurants that no longer exist. That’s Restaurant Relics, a side project we absolutely love that’s part museum and part store. Justin joins Matt to talk about everything from his work on Hot Ones to the virtues of a well-worn JG Melon tee. Check out: Hot Ones Game Night. Subscribe: Apple, Spotify, YouTube
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| 845: Kenta Goto’s Bartender’s Guide Is a Must-Read for Professionals and Amateurs Alike | 30 Sep 2026 | 00:43:40 | |
Kenta Goto is a bartender and the owner and operator of two acclaimed cocktail bars: Bar Goto on the Lower East Side and Bar Goto Niban in Brooklyn. Born and raised in Tokyo, Goto moved to New York and worked at the lauded cocktail bar Pegu Club for seven years before opening his own bar. Now he’s sharing his considerable wisdom in a debut cookbook: The Goto Bartender’s Guide. Today on the show, we chat about developing his cocktail skills and his signature approach toward drinks and how home bartenders can do the same. Subscribe: Apple, Spotify, YouTube
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| 844: Adrianna Adarme Was Supposed to Make Movie Trailers. Instead, She Made the Meatballs. | 28 Sep 2026 | 00:42:32 | |
Adrianna Adarme has been cooking out loud since 2011, when A Cozy Kitchen was just a bored-at-work blog. This fall, she’s releasing A Cozy Kitchen Cookbook—a terrific book built around not seasons or courses but moods. In this episode, Matt talks to Adrianna about her cooking style and growing her highly personal brand, online and off. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Melissa Clark’s The Big Book of Dinner is incredible. Melissa and Matt will be talking all about the book at Rizzoli Bookstore in NYC on November 15. Get your tickets. Aliza visits Umas Rockaway and Paschal’s at the Atlanta airport, and is liking Jeni’s Pumpkin with Brown Sugar Blondies ice cream. Speaking of Jeni Britton, Matt is way into Floura bars. Lastly, he will be in Los Angeles at the LA Chef Conference. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 843: Kwame Onwuachi on Pitching Investors, Cooking All Hours, and Golf Taking Over His Life | 25 Sep 2026 | 00:41:10 | |
Kwame Onwuachi—the chef behind Tatiana, Dōgon, and restaurants from Miami to Las Vegas—joins Matt in the studio for the first time. We get into his big idea for the CPG game, his pull toward Ethiopian cooking, and his three books, capped by All Hours, which is less a cookbook and more a statement about what he actually wants to cook every day. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza recaps her trip to New Mexico with stops at El Chile Toreado, Frontier, El Ray Court, and Tune-Up Café. Matt thinks Bessou makes the best caramel corn and has a great late-summer meal at I Cavallini. He also read the Legs McNeil memoir, Resident Punk for a true blast from the past. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 842: Danny Meyer on the Pain of Eater Deathwatch; Playing Cat and Mouse with Sam Sifton | 23 Sep 2026 | 00:50:16 | |
Danny Meyer built Union Square Hospitality Group on a promise: he’d never close a restaurant. Then he closed one, and it changed how he thinks and writes about leadership. Twenty years after the release of his influential book Setting the Table, Meyer returns with a terrific new memoir, What Could Possibly Go Right?, and he joins us to talk about failure, scaling culture across 700 restaurants, walking back his progressive no-tipping experiment, and what it feels like to hand the reins of his own company to someone else. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 841: Carla Hall Doesn’t Need a Holiday to Bake Something Special | 21 Sep 2026 | 00:35:16 | |
Everybody loves Carla Hall. Carla Hall is a chef and TV host who has appeared on many of our favorite food programs over the years, from Bravo’s Top Chef to Fox’s Next Level Baker. Her latest cookbook is also her first baking book—Carla Bakes: Sweet, Savory, and From the Heart. Today on the show, Carla stops by the studio to chat about all things baking, and what makes this book so special. Subscribe: Apple, Spotify, YouTube
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| 840: Mohamed Attia Sold Street Smoothies in Times Square. Now He Shapes Vending Policy. | 19 Sep 2026 | 00:47:38 | |
Mohamed Attia spent nearly a decade running a food cart in Times Square before he became the person fighting to change the law that made carts like his semilegal in the first place. As managing director of the Street Vendor Project, Attia helped lead the campaign that, this past January, finally broke a New York City vending permit cap that had been frozen since 1979. He talks with Matt about his own path from vendor to advocate, and we go over so many great carts to visit in New York City. The fifth annual Street Heroes gala takes place on Tuesday, October 6 at MoMA PS1. Get your tickets here. Subscribe: Apple, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 839: Olivia Tiedemann on the Perks of Private Cheffing and Making Crab Cakes for Martha Stewart | 18 Sep 2026 | 00:51:19 | |
Olivia Tiedemann is a chef who began creating videos while working as a private chef in the Hamptons. Her signature deadpan delivery and no-nonsense techniques have won her millions of fans. Now she’s sharing her highly craveable recipes in a debut cookbook: Eat (Like) the Rich. Today on the show, Olivia talks about why everyone is fascinated by private chefs, making crab cakes for Martha Stewart, and more. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Matt visits Philadelphia with stops at Middle Child Clubhouse, the Southeast Asian Market in FDR Park, Supérette, and the newly opened Manna Bakery. Aliza stops by Cafe Kestrel and Sake Bar Asoko in NYC, and has high praise for the new Apollo Bagels bagel chips. Subscribe: Apple, Spotify, YouTube
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| 838: How Apollo Bagels Took Over NYC… and Tokyo with Joey Scalabrino | 16 Sep 2026 | 00:52:37 | |
Joey Scalabrino is the cofounder of Apollo Bagels, a new-school bagel shop rooted in old-world techniques with nine locations across New York City and Jersey. He started making bagels in the kitchen at Leo, the Williamsburg sourdough pizza restaurant, and built Apollo through thoughtful pop-ups, design, and collabs. Today on the show, we chat about building up Apollo Bagels, its recent mega-popular pop-up with Dean & DeLuca in Tokyo, and its brand-new bagel chips. Also on the show Aliza and Matt preview some exciting cookbooks from the busy fall season, including:
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| 837: Caper's Dana Brown Thinks AI Can't Touch Food, Eater Lost the Plot, and There's a New McNally Worth Betting On | 14 Sep 2026 | 01:10:01 | |
It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Dana Brown was a fixture of Vanity Fair’s Oscar-party machine and Graydon Carter’s inner circle for more than two decades before writing it all down in his memoir, Dilettante. He returns to the studio with a new job: editor in chief of Caper, the scoop-driven media start-up applying a Puck-style power-and-money lens to restaurants, chefs, and the food business. In this episode, we talk about economics at The Grill, the Keith McNally legacy, and what’s good in the world of Caper. Featured on this episode:
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| 836: Ruth Reichl: Five Memoirs, One Hot Substack, No Filter | 11 Sep 2026 | 01:31:30 | |
Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, La Briffe, unfiltered and endlessly curious. Recorded live at the Traverse City Food & Wine festival, Matt talks with Ruth about her University of Michigan years, her passion for memoir, and her take on where food criticism stands today. Also on the show, I have a great conversation with Martin Sorge, author of the terrific new book Great Bakes. Read Ruth’s savage New York Times review of the Box Tree restaurant from 1998. Subscribe: Apple, Spotify, YouTube
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| 835: Naan Pisses Him Off. Vada Pav Gets the Medal of Honor. Meherwan Irani Returns! | 09 Sep 2026 | 01:06:10 | |
Meherwan Irani has been sharing wisdom about Indian street food since first appearing on this show in 2019. That would be vada pav’s genius, naan’s overratedness, and his mom’s three-lentil dhansak. Now it’s all in his debut cookbook, No. 1 Best Indian Cookbook in the World, alongside the two decades’ journey of building Chai Pani, Botiwalla, and Spicewalla. In this episode, Matt catches up with his old friend (and recent India travel companion) about auntie holdbacks, striking a balance between tradition and invention, and what he means about his strong stance on naan. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the world of food including food in the movie “Teenage Sex and Death at Camp Miasma” is really fun. Plus: check out the movie box office podcast, B.O. Boys, from our producer Clayton. Also: Matt returns to Traverse City, Michigan and visits Farm Club. He also drops by Penny in NYC for another amazing meal. Aliza has great rice rolls at Sun Hing Lung in Manhattan’s Chinatown (and check out the Chinatown Records live streams), and visits Conwell Coffee Hall in the Financial District. And speaking of coffee, Matt checks out Heist Coffee and its ¼ caffeinated glory. Subscribe: Apple, Spotify, YouTube
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| 834: Vegetable Nerds Wanted with Ali Francis | 07 Sep 2026 | 01:06:22 | |
Ali Francis is an Australian writer and pastry chef living in Salt Lake City, Utah. She’s the author of the new book The Curious Lives of Vegetables: An Artful Exploration of the Wonderful World of Edible Plants, Their History, and Their Crucial Role in Our Future. It’s a must-read for produce lovers everywhere, with in-depth reporting and beautiful botanical illustrations that ensure you’ll never look at the grocery aisle or farmers’ market the same way again. Today on the show, Ali and I nerd out on all things vegetables. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the world of food including Matt’s recent trip to Chicago where he visited Mi Tocaya Antojería, Feld, and Mindy’s Bakery. He was blown away by all three. Aliza checks out Elbow Bread’s hot dog pop-up, Chambers for terrific late-summer cooking, and coffee at The Mandarin in New York City. Subscribe: Apple, Spotify, YouTube
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| 833: The Sheet Cake Plot Twist with Zola Gregory | 05 Sep 2026 | 00:45:50 | |
Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, Extra Good, has yielded countless hits, and now she has a debut cookbook to enjoy: Sheet Cakes! In this long-overdue episode, Zola stops into the studio to talk about her distinct cooking point of viewpoint of view, going down the chocolate cake rabbit hole, and much more. Subscribe: Apple Podcasts, Spotify, YouTube
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| 832: Pim Techamuanvivit’s First Restaurant Job Was Opening a Now Legendary Restaurant | 04 Sep 2026 | 01:13:00 | |
Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on two continents at San Francisco’s Kin Khao and Nari and Bangkok’s Nahm. Her new book, Cooking Thai, is the result of writing down everything she had to figure out on her own. It’s a remarkable book, and you should pick it up. Pim joins the show to talk about her amazing journey from working in tech to opening her first restaurant—her first restaurant job—and translating her iconic restaurant dishes for the home cook. Also on the show, I have a great conversation with Gidon Coll of the Hudson Valley Apple Project. If you love apples as much as I do, you will want to listen to this conversation. We talk about Gidon’s work growing heirloom and obscure varieties of apple, and we discuss his truly amazing farm visits. You should book tickets while they are still available. Subscribe: Apple Podcasts, Spotify, YouTube
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| 831: Maria Geyman Thinks Anyone Can Be a Tea Person | 02 Sep 2026 | 01:05:07 | |
Maria Geyman is the founder of Masha Tea, a board-certified naturopathic doctor, and the author of With Tea: Culture, Accoutrements, and Rituals. It’s a great new book all about the wide world of tea, paired with recipes for brewing tea and desserts to serve with it. Today on the show, we go deep on all things tea. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the Los Angeles food scene including visits to Jasmine Market & Deli, Quat, Chikaramochi, Bar 109, Kura Revolving Sushi, Odd One Out, and Hermon’s. Subscribe: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 830: Editing at The New York Times to Veg Everything with Tanya Sichynsky | 31 Aug 2026 | 00:52:05 | |
Tanya Sichynsky isn’t a vegetarian—but as the editor behind NYT Cooking’s newsletter The Veggie, she’s spent years making the case that vegetables belong at the center of the plate. Her new book, Veg Everything, curates 100 recipes from NYT Cooking’s deep bench of recipe developers, including Melissa Clark, Eric Kim, Hetty Lui McKinnon, and many more, for weeknights, parties, and everything in between. Matt talks to Tanya about her unlikely path from sports media (go Dawgs) to food editing, the challenge of curating from an archive of 24,000 recipes, and why she thinks vegetables open a “multiverse” instead of a life of side dishes. Subscribe: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 829: It’s Difficult to Talk About Soviet Food. Polina Chesnakova Is Doing It Anyway. | 28 Aug 2026 | 01:00:54 | |
Polina Chesnakova’s latest cookbook, Chesnok, opens with a hard question: What do you call the food of a diaspora that has outlived the country that made it? Polina—born in Ukraine to a Russian mother and Armenian father and raised in a Rhode Island community of Soviet refugees—joins us to talk about food in the context of “post-Soviet,” the Book of Tasty and Healthy Food, her family’s uncompromising Olivier salad, and her prolific cookbook career. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting in the food world and beyond, including Matt’s visit to the Bay Area and Wine Country, with meals at Lazy Bear, Garden Creamery, Sohn, and Valley Bar + Bottle. Aliza shares about an upcoming Cake Zine reading series taking place September 4 to 6 in New York City, a visit to Chrissy’s Pizza, and thoughts on the new Erewhon café at LACMA in Los Angeles. Read: It’s Difficult to Talk About Soviet Food Subscribe: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 828: Charlie Mitchell Is Why the Tasting Menu Is Changing | 26 Aug 2026 | 00:39:16 | |
Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years later, after stints at Benu, Eleven Madison Park, and Per Se, he won the prestigious Best Chef: New York State James Beard Award for his restaurant Clover Hill—and then lost his mentor, James Kent, and inherited Saga’s kitchen 63 floors above Manhattan. We talk about growing up in Detroit, his interest in Japan, and how he views the evolution of the tasting menu. Subscribe: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 827: Marion Nestle on Fibermaxxing, RFK Jr, and Collecting Cereal Boxes | 24 Aug 2026 | 00:43:44 | |
Dr. Marion Nestle is a renowned nutritionist who has been shaping food policy for over half a century. She co-founded NYU’s groundbreaking Food Studies program in the ‘90s and has published over sixteen books, including her newest, Sugar Coated: Unboxing the Hidden Forces Shaping America's Favorite Breakfast Food. Today on the show, she weighs in on many buzzy topics in the food world (think: highly processed foods, fiber-and-protein-maxxing), the dramatic evolution of food culture, and how her cereal box collection inspired this new book. Subscribe: Apple Podcasts, Spotify, YouTube
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| 826: Korean Drinking Culture Got the Book It Deserved with Irene Yoo | 22 Aug 2026 | 00:40:30 | |
Irene Yoo’s groundbreaking book Soju Party just won a James Beard Award for teaching Americans to drink like Koreans—the rounds, the rules, the anju, all of it. It’s a big topic to cover, and we get into the soju tornado, the convenience-store hangover industrial complex, and how a pop-up turned into Orion Bar, the Bushwick bar she co-owns with her husband and cocktail collaborator, Nick Dodge. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 825: Inside Pizzeria Beddia with Joe Beddia | 21 Aug 2026 | 00:45:09 | |
Joe Beddia opened Pizzeria Beddia in 2013 as a six-seat, cash-only Philadelphia shop with no phone and no logo. Two years later, Bon Appétit called it the best pizza in America, and the line never really stopped. Now Beddia runs a 140-seat restaurant with a Michelin Bib Gourmand distinction and a private “Hoagie Room,” and he’s just opened his first restaurant outside the country: Bar Etna, in London. We talk about the myth of the original shop, why the initial dough recipe hasn’t changed much, and how Beddia honed his skill in Madison, Wisconsin, of all places. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 824: Deadass Beekeeping and Beyond with Gecile Fojas and Anthony Virey | 19 Aug 2026 | 00:50:32 | |
Gecile Fojas and Anthony Virey are the team behind HOSE New York, a creative R&D studio observing systems that shape culture, ecology, and consumption. Their projects include the honey brand Deadass Beekeeping, the beverages pop-up Palate Service, and the Listening Apiary and Hive Theory, an installation and live radio show streaming the sounds of their beehives at Wave Farm art park. Gecile and Anthony stopped by the studio to talk about the ethos and systems driving their many creative processes. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 823: Interpol’s Daniel Kessler: Guitarist, Restaurateur, Spanish Food Freak | 17 Aug 2026 | 00:42:17 | |
Daniel Kessler is a guitarist and founding member of Interpol, one of New York’s defining bands. He also helped build Bergen Hill—a beloved Carroll Gardens crudo bar he conceived from scratch with Ravi DeRossi—and quietly became a fixture of the city’s cocktail and natural wine scene. On the eve of Interpol’s eighth album, This Mirror Weighs a Ton, Kessler joins us to talk about what turned a late-night bar regular into a serious eater, eating between Barcelona and the East Village, and remembering the early 2000s NYC food scene. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 822: How to Build a Booming Bakery Business at an Artisan Market with Zeena Lattouf Joy | 14 Aug 2026 | 00:46:56 | |
Zeena Lattouf Joy is the founder and head baker of Zeena Bakery, a Palestinian American bakery based in NYC. Their ma’amoul, focaccia, and other treats are beloved mainstays of the artisan side of the Fort Greene farmers’ market—and a regular part of Aliza’s weekend routine. Today on the show, Zeena talks about building a bakery that supports farmers in NYC and the Levant, the realities of operating a bakery stand at the market, and her plans for the future. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 821: Carla Lalli Stopped Performing and Started Cooking for Herself | 12 Aug 2026 | 00:52:26 | |
Carla Lalli built her name in the Bon Appétit Test Kitchen before going independent and publishing two best-selling cookbooks. Yet there was much more going on in her life. Her marriage ended after 24 years, and her sparkling new book, Food Is a Feeling, tells the story through 65 recipes and 30 essays that treat cooking not as a lifestyle brand extension but as the thing that got her through it all. In this episode, Carla and Matt talk Substack life, savvy recipe shortcuts, and getting it all down in a voice that feels true to real life, not online life. Read Carla’s Substack: Food Processing
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| 820: Airplane Food, Elite Status Chasing, and What the Airlines Don't Want You to Know with Zach Griff | 10 Aug 2026 | 00:58:44 | |
Zach Griff spent nearly seven years as The Points Guy’s most recognizable reporter, filing dispatches from first-class cabins and airport lounges around the world—before walking away in 2025 to launch his own venture, From the Tray Table. Today he joins Matt to talk about what actually makes airline food good, the science of why food tastes different at 30,000 feet, the credit-card-fueled arms race over airport lounges, and how one might achieve the coveted Delta 360 status. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting in the food world and beyond including amazing juice at Olabisi Sips, stops at Morning Sunshine Market in Ellenville, NY, Eataly Caffè in Manhattan, and Win Son in Brooklyn. Also: Maya Kaimal’s new Indo-Chinese sauce line, and watching Moonlighting for the first time is highly recommended. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube Hosted on Acast. See acast.com/privacy for more information. | |||
| 819: Confessions of a Cookbook Literary Agent with Sally Ekus | 08 Aug 2026 | 01:11:09 | |
Sally Ekus has been inside the cookbook business since before she could walk—literally stuffing press kits for her mother’s culinary PR firm as a kid. Now a senior literary agent at Jean V. Naggar Literary Agency leading the Ekus Group, she’s brokered hundreds of book deals and become one of publishing’s most transparent voices on how cookbooks actually get made. She’s behind the terrific Substack Not So Secret Agent, and Matt speaks with her about what agents really do for authors day to day, why a book deal is rarely a retirement plan, and some favorite books from years past. Also on the show we have a great conversation about Rebecca Eisenberg, author of the terrific new book Small-Batch Breads. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 818: It Took a Chef to Make a Buzzy Drinks Brand like Faccia Brutto | 07 Aug 2026 | 00:58:54 | |
Patrick Miller is the founder and distiller of Faccia Brutto, an Italian-style spirits brand based in Brooklyn, New York. He worked as a chef for 19 years in some of LA and New York’s brightest restaurants, and he began making amari as holiday gifts for loved ones while working as the chef-partner at Rucola in Brooklyn. Today Faccia Bruttio is busy using old-world techniques to create singular and special amari and aperitivi, and on the show, we go deep into their process and vision. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting in the food world including Matt’s visits to Golden Hof in Manhattan and The Dale in the Catskills, and he previews Morgan Eckroth’s debut coffee book, Coffee, for Here. Aliza visits a Creole pop-up from Chasing Chaz, enjoys Ha’s Snack Bar a great deal, and tries Julia Sherman’s new salad dressing. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 817: TASTE Travels: Kingston, NY | 05 Aug 2026 | 01:11:06 | |
Today’s episode is really special: a deep eating and drinking tour of Kingston, New York, the Hudson Valley town located under two hours’ drive from New York City that has quietly built one of the most interesting food scenes in the state. Matt has lived nearby for the past five years after two decades in Brooklyn, and Kingston has become his go-to for dining out. His guide for the day: Jenn Sit, editorial director of food and drink at Clarkson Potter, Kingston born -and -raised, and part of a longtime Kingston restaurant family. Consider this your summer-into-fall Hudson Valley trip-planning assignment. Check out all the places mentioned on Google Maps. Hosted on Acast. See acast.com/privacy for more information. | |||
| 816: The Pad Thai–Free Zone with Bangkok Supper Club’s Jenn Saesue | 03 Aug 2026 | 00:41:22 | |
Jenn Saesue didn’t want to open another Thai restaurant that served the same watered-down menu as everyone else’s—so she didn’t. Nearly a decade later, she’s the cofounder of 55 Hospitality, the group behind Fish Cheeks, the Michelin-listed Bangkok Supper Club, and Bub’s Bakery, New York’s first completely allergen-free bakery. Matt talks with Jenn about refusing pad Thai, managing an impossible reservation list, and how a birthday cake for her husband turned into a two-and-a-half-year research and development project. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 815: Anthony Bourdain’s Life Was a Movie. Matt Johnson Directed It. | 31 Jul 2026 | 00:42:28 | |
Matt Johnson directed the films BlackBerry and the DIY comedy Nirvanna the Band the Show the Movie—now he’s taking on Anthony Bourdain. His new film Tony, out in August from A24, skips the traditional biopic format entirely, compressing three formative Provincetown summers described in Kitchen Confidential into one transformative season for a 19-year-old, pre-fame Bourdain. Johnson joins us to talk about adapting a book everyone already loves, directing Dominic Sessa away from doing an impression, and his love for the Canadian rock band Sloan. And before that, Matt shares some recent restaurant visits, including stops at Thai Diner, Keens, and Goosefeather. Check out Matt on the podcast Put It In My Mouth.
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| 814: How Pierce Abernathy Went from Instagram to Your Bookshelf | 29 Jul 2026 | 00:53:38 | |
Pierce Abernathy is a recipe developer and content creator based in Brooklyn. You may know him from his popular online videos showcasing his seasonal approach to plant-forward cooking—and now, he’s releasing a debut cookbook: Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Round. Today on the show, we go deep on Pierce’s inspiration and book-making process, including getting the book’s introduction written by the one and only Alice Waters, and his upcoming book tour. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 813: Anthony Bourdain in 2005: Direct From Cassette | 27 Jul 2026 | 00:49:51 | |
In 2005, Matt sat across from Anthony Bourdain at a magazine photo shoot. His first TV show, No Reservations, was only a few months old, and they dug into the contents of his travel bags, which he had brought to the set from his apartment in Hell’s Kitchen. Two hours turned into a highly personal conversation, recorded on a cassette that sat untouched for twenty years. This week, that tape gets its first public airing, and we discuss Tony’s preferred sucker-punch etiquette, his loyalty to cigarettes and the Chateau Marmont, ayahuasca in Peru, and the talk show he dreamed up with Christopher Walken in mind. The Bourdain biopic, Tony, is out on August 7. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 812: Building Birdee Bakery with Renata Ameni | 25 Jul 2026 | 00:38:28 | |
Renata Ameni is chef partner of Birdee, a bakery and all-day café on the Williamsburg waterfront. The Brazilian-born chef is a fine-dining veteran who worked at Eleven Madison Park and opened Crown Shy before hopping over to more casual territory. Today on the show, we talk about bridging the gap between different styles of restaurants, making singular pastries, and more. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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| 811: 1990s Los Angeles and 2010s YouTube with the Internet’s Grill Dad, Noah Galuten | 24 Jul 2026 | 00:44:45 | |
Noah Galuten—chef, James Beard Award–winning cookbook author, and YouTube food guy—joins the show to talk about his new book, Grill Time!. The conversation covers his unconventional path from UCLA theater student to LA pitmaster, the case for treating your gas grill as a weekday kitchen appliance, and a deep dive into his research trip to Hermosillo, Mexico, where he discovered that everything he thought he knew about carne asada was wrong. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube
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