On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam's Kitchen. Stein loves to experiment with flavors and textures. And there's no better time for it than creating fun hamentaschen for Purim.

"The traditional filling for hamantaschen is the poppy seed, because they were originally called… mohn," Stein explains. "Prune became the second [most popular flavor], because of the popularity of prunes at the time and the availability of them."

Modern times call for creativity in the kitchen. You could do anything with hamentaschen, sweet or savory - and in all different sizes. Stein's new flavors this year: bourbon chocolate chip pecan pie hamantaschen and tacotaschen.

No matter what your hamentaschen, the base is fundamentally the same. And you can add a glaze or toppings after it bakes.

"For the bourbon chocolate chip pecan pie… I also put some bourbon in the dough," she explains. "I topped the tacotaschen with a spicy corn salsa."

Pam Stein shares tons of hamentastchen tips, along with recipes for bourbon chocolate chip pecan pie hamantaschen and tacotaschen, which you can find at JewishJournal.com/podcasts. Happy Purim!

For more from Pam Stein, follow @InPamsKitchen on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Elaine Hall, founder of The Miracle Project and contributor to "A Different Spirit: Creating Meaningful B'nai Mitzvah for Children with Disabilities." 

The Miracle Project is a fully inclusive theatre, film and social program for neurodivergent, autistic, disabled and non-disabled individuals. "A Different Spirit" addresses creating a similar, but different type of community experience. 

The book, compiled by Howard Blas and Ilana Trachtman, offers guidance around celebrating b'nai mitzvah for youth who experience the world differently. It brings together educators, parents, and advocates — including Hall — to share models of ceremonies that are creative, accessible, and personal. 

"I had created one of the first b'nai mitzvah programs for autistic youth a number of years ago, called Nes Gadol, through Vista Del Mar," she explains. "My son, Neal, was the first bar mitzvah, so they asked me to share my ideas." 

Celebrations are often built around food, but Hall believes they should also be built around awareness. When planning a b'nai mitzvah or any large gathering, she encourages families to think beyond tradition. 

"Each child is different; each person is different," she says. "Tune into what that child wants and what makes them happy … If the child loves French fries … even though that may not be typical at a celebration, make sure there's French fries on that table."

Inclusion is not just something to recognize during February for Jewish Disability Awareness and Inclusion Month (JDAIM); it is something to practice all year long. 

"To be inclusive is really natural," Hall says. "It takes 60 seconds to be open, willing, and curious."

Elaine Hall talks about "A Different Spirit," and offers her recommendations for inclusion and belonging for B'nai Mitzvah, as well as everyday gatherings, and living a life of harmony. She also shares her recipe for papaya boats, which you can find at JewishJournal.com/podcasts. 

Learn more about Elaine Hall at TheMiracleProject.org, get a copy of "A Different Spirit" and/or contact CoachE@CoachEProductions.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Lenny Rosenberg and Adaeze Nwanonyiri Rosenberg, owners of New York Bagel Deli and Bakery - aka NYBD and Bakery. The husband-and-wife team also own Bea's Bakery in the Valley, as well as star in "It's a Sweet World" on JLTV and have a cookbook by the same name.  

NYBD and Bakery combines Lenny's Jewish, baking and restaurant roots with Adaeze's Nigerian culture and design (interior, exterior, presentation) expertise.

"It's a really classic bakery that's based with Jewish products, but also is multicultural," Lenny explains. "We wanted to merge cultures; that's what we're all about." 

He adds, "We realized, going through all the bakery products that I've made over the years, they're all multicultural: rainbow cookies are Italian, Danish are from the Danish … almost every single recipe is from another culture."

These foods all have a story behind them, along with cultural significance. For instance, the kola nut in their red velvet cupcakes are from Adaeze's Nigerian background, and it is as significant in their rituals as breaking bread (challah) is in the Jewish culture.

Whether you are embracing different cultures or getting ready to bake, it's important to be open-minded, curious and always willing to learn. 

"Our brand is It's a Sweet World," Adaeze says. "Always think positive … live, laugh and eat." 

Lenny and Adaeze Rosenberg share the NYBD and Bakery backstory, as well as some of their favorite multi-cultural treats and tips for baking success. They also share their recipe for Italian rainbow cookies, which you can find at JewishJournal.com/podcasts.

Learn more at ItsASweetWorld.com and JLTV.com, get It's A Sweet World at your favorite book store and follow @Its_a_sweetworld and @nybdbakery on social media.

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sonya Sanford, author of  "Braids: Recipes From My Pacific Northwest Jewish Kitchen." The child of Ukrainian immigrants, Sanford grew up in Seattle and is the first born American in her family. She is a chef, writer, and podcast host, and has been studying cuisine in the diaspora for more than 15 years.

"Jewish food differs in any region," Sanford says. "That's because of what's available to people and what the cultural trends are." 

Sanford talks about her culinary journey, attributes of Pacific Northwest Jewish cuisine, and why her book is called, "Braids." It is - and isn't - what you think. She also shares her recipe for marionberry rugelach, as well as cooking tips and her cooking philosophy.

"If there's a part of you that wants to cook, that's the most important ingredient," Sanford says.

Learn more at Sonyasanford.com, follow her on Instagram @sonyamichellesanford, and subscribe to Sonya Sanford on substack.

Get the recipe and read the highlights at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with award-winning culinary historian, food writer and chef Michael W. Twitty. Twitty is the author of Koshersoul: The Faith and Food Journey of an African American Jew, which received the 2023 National Jewish Book Award. 

"I've grown up with …African diaspora foodways from the Caribbean, Latin America and foodways from African immigrants in the United States," he says. "And I've lived an entire life with Jewish food from challah to kibbeh. Being able to translate across those cultural lines is really important for me." 

Twitty is also the author of The Cooking Gene: A Journey Through African American Culinary History in the Old South, which won the 2018 James Beard Award for best writing as well as book of the year, and "Rice," a Savor the South cookbook from The University of North Carolina Press.

In addition to sharing his food origin story (his food education started in his intergenerational family kitchen and with PBS food shows), Twitty talks about his love for exploring, elevating, and combining food cultures/foodways from around the world. He also explains the three parts to every food tradition, the value of mastering the trinities (the two or three or more ingredients that are the basics of every cuisine), and other cooking insights.

Follow @TheCookingGene on Instagram and MichaelWTwitty on Facebook. Learn more at KoshersoulBook.com and JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with poet Jehanne Dubrow (JehanneDubrow.com), author of  "Taste: A Book of Small Bites." Dubrow, professor of creative writing at the University of North Texas, has also written nine poetry collections and a non-fiction book, called "throughsmoke: an essay in notes," about how she came to fall in love with the sense of smell. 

"Taste and scent work together in particular to tap into the part of the brain where we access memory and emotion," she says. "It's linked to feeling and to a sense of personal identity."

The book, "Taste," is divided into five sections, focusing on the five known tastes, sweet, sour, salty, bitter and umami. Within each of those sections are tiny essays, just like small bites. 

"We are so often shaped by the things we've eaten in our lives," Dubrow said. "We've all had those Proustian experiences where we taste something and Instantly we're taken back to a moment that we've forgotten about up until that time."

Dubrow talks about her love of food and cooking, vivid food memories, and suggestions for exploring taste. She also shares her recipe for the Matzah Bromelette, which you can find at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Amy Steinhaus Kirwin and Rebecca Edana, hosts of "Two Jews Making Food" on ChaiFlicks. Amy and Rebecca love to cook, eat and share their joy of cooking with others! During the half-hour episodes, the duo shares recipes for food and drink, based on their weekly theme; they also have a loved one Zoom in to share the Yiddish Lesson of the Day. 

"We're not kosher, but we love food and we love stories and we love to learn," Rebecca says. "The show was created in an effort to find out what is out there." 

Adds Amy, "It's not just Jewish cuisine; that's why it's not 'Two Jews Making Jewish Food.' It's food from our culture and sometimes it's somebody else's. 

Amy and Rebecca talk about their - and the show's - backstory, their different cooking styles, their opinion on viral cooking trends (note: most of them are awful), and more. They also share Amy's recipe for vegetarian kishka. Get the recipe at JewishJournal.com/Podcasts. Follow @twojewsmakingfood on Instagram and learn more at TwoJewsMakingFood.com and ChaiFlicks.com.

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Judy Elbaum, founder of Leave it to Bubbe. 

A food columnist and author of "Judy Elbaum's Seasonal Delights," Elbaum shares her cooking origin story, along with other food memories and lots of cooking tips. She also talks about her mother's amazing chicken soup and the recipe for Colombian "Penicillin" that is another family favorite. 

Get the soup recipes at JewishJournal.com/Podcasts. Happy National Soup Month!

Follow Judy Elbaum @baba_judy on Instagram and LeaveItToBubbe.com to watch her cooking tutorials and get more recipes.

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Noah Bleich, founder and artistic director of The TeaBook. The company, founded in 2015, offers organic, kosher teas with punny names and custom art to go with it, as well as a literal "TeaBook" organizer. 

Bleich shares his love of tea and the power of PositiviTEA, as well as what goes into these unique creations. He also talks about the benefits of tea, the fun of tea flavors, and some of the differences between tea versus coffee.

Learn more about Noah Bleich and explore all things tea at TheTeabook.com. 

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dianne Jacob, author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, now in its fourth edition. 

Jacob, who also co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza, teaches and coaches food writers.  

"If you are trying to write recipes, you need to take ownership of that recipe, she says. "It's your recipe. It's the way you like it, and that's how you should present it."

Jacob talks about the origins of her love of food, how it relates to her identity, and her take on how cooking, eating and food writing have changed. She also shares cooking and recipe-writing tips, including how using salt relates to both. 

Follow @DianneMJacob on Instagram, learn more about her at DianneJ.com, and subscribe to her newsletter on Substack. For more about Dianne Jacob, read the article at JewishJournal.com/podcasts.

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Michaele Weissman, author of The Rye Bread Marriage, as well as other books and hundreds of articles. Rye bread is a beloved foodstuff with a rich history. To author Michaele Weissman, it's so much more. 

"What do you do if you're a writer, married to a guy who was born in Latvia, is obsessed with Latvian rye bread and stays obsessed through [all] decades of your lives," Weissman said. You write a book, called The Rye Bread Marriage. Weissman's literary memoir intertwines the bread's history along with their personal journeys. 

Weissman talks about her - and her book's - backstory, the power of connecting through food, and so much more. She also shares a recipe for Composed Beet Salad. This is her favorite first course, as it fits beautifully with her love of breaking bread.

Follow @MichaeleWeissman on Instagram, learn more about her at MichaeleWeissmanwrites.com, and get the recipe on JewishJournal.com/podcasts.

For more from Taste Buds, follow @TheDEBMethod on social media.

Food volunteering is a beautiful way to bring people together. It brings joy to the participants, as well as the recipients. 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chaya and Yossi Segelman, founders of Our Big Kitchen Los Angeles (OBKLA). At OBKLA volunteers come together for 2-hour sessions, where they prep, cook, and package meals for Angelenos in need. 

The Segelmans talk about OBKLA's origin, mission, and process, as well as food volunteerism and their recipe for gnocchi with meat and vegetarian options. Chaya has a nutrition background. However, it's Yossi, who doesn't cook, who gives detailed instructions on how to make gnocchi.

Learn more at OBKLA.org and get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Lisa Brown, illustrator of Lemony Snicket's The Latke Who Couldn't Stop Screaming: A Christmas Story. 

The beloved title, first released in 2007 and now back in print, is about an angry latke, who jumps out of a pan of hot oil and runs away. On his journey, the misunderstood potato pancake encounters various symbols of Christmas: colored lights, a candy cane and a pine tree.

Brown talks about the book's origins, the title character, and its all important message. She also shares her cooking practices, holiday traditions, and her favorite latke recipe from her mother-in-law. Find it on JewishJournal.com/podcasts.

Learn about Lisa Brown at AmericanChickens.com.  For more about the book, go to McSweeneys.net. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dan Raskin, the fourth-generation owner of Manny's Cafeteria & Delicatessen. The legendary Chicago institution, started by his grandfather and great uncle, has been serving classic deli fare since 1942. 

"[When the deli first opened] our customers were primarily Jewish - I would say 95 or even 100 percent," Raskin says. "And now maybe 10% of our customers are Jewish." 

Raskin believes that's likely common for the delis in larger cities, like Chicago and Los Angeles, and he attributes it in part to a love of old-school European, house-made food.

"I see a lot of the different cultures come in here, not just for corned beef and pastrami sandwiches, but for the short rib and the liver and onions and the dishes that are homemade that you can't get everywhere," he explains. "I think that people want to continue to have this type of food, but they want to make sure it's authentic and the highest quality." 

Then there's the nostalgia factor.

"Everybody is happy when they're eating, especially when [it's] something that's nostalgic to them," Raskin says. "Whether you're eating a bowl of matzo ball soup here, or eating it at home, you think of the people that surrounded you when you ate it."

Even growing up, Raskin, one of four siblings, knew he really wanted to follow in his family's footsteps. He definitely has mustard - never ketchup - running through his veins. 

Dan Raskin talks about Manny's origin story, his deli favorites, and their commitment to creating consistent quality food. He also shares his recipe for sweet kugel, which you can find at JewishJournal.com/podcasts. 

Learn more at MannysDeli.com and follow @MannysDeli on Instagram and TikTok and @MannysChicago on Facebook.

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam's Kitchen. 

When Hampton Water Wine Co., co-founded by father-son team Jesse Bongiovi and Jon Bon Jovi, started offering virtual Happy Half Hours during the pandemic, it inspired Stein to start cooking and baking with wine. She created a strawberry rosé cookie and sent it to the company; Jesse Bon Jovi made it during one of their virtual events and, she says, the rest is history.

During the conversation, Stein shares tips for baking with wine, as well as recipes for baked glazed strawberry rosé donuts with dipping sauce, jicama latkes, and bourbon applesauce.

Hanukkah is the perfect time to experiment with recipes and have a little fun. Just be sure to do a practice run first! And, while you're at it, why not try adding wine to some of your favorites.

Get the recipes at JewishJournal.com/podcasts. Follow @InPamsKitchen on Instagram. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with CW Silverberg, host of "Schmoozing & Cruising," airing on ChaiFlicks.com. The half-hour show explores innovative kosher food experiences across the U.S. and features a different theme week from BBQ and pizza to donuts and Chinese food.

Silverberg, who grew up kosher in a non-kosher neighborhood, talks about his backstory, along with his love for kosher Americana. Silverberg also shares his easy chicken and rice recipe (find it on JewishJournal.com/podcasts), how to turn a sandwich into a fancy dish and his favorite donut hack.

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with baker, chef, and recipe developer Sivan Kobi, founder of Sivan's Kitchen. Kobi's mission is to bring the simplicity and joy of cooking into people's homes. Kobi's parents owned bakeries and a deli in Los Angeles (her mom's side is Iraqi, her father's is Ashkenazi), and her husband's family had a kosher Israeli restaurant, so there was no escaping this family love of cooking and food. 

Kobi talks about some of her early food memories, tips for taking the stress out of cooking and her thoughts on the benefits of baking. She also shares the recipe for her One Bowl Winner Orange Cake, which you can find at JewishJournal.com/podcasts.

For more from Taste Buds, follow @TheDEBMethod on social media and join the Taste Buds with Deb Facebook community. Follow @SivansKitchen on Instagram.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with dietitian and nutritionist Ilana Muhlstein (IlanaMuhlstein.com). "Don't underestimate the power of a new recipe," says the author of "You Can Drop It," as well as the new cookbook, "Love The Food That Loves You Back." 

Muhlstein, whose weight loss program is called the 2B Mindset, talks about her battle with childhood obesity and how she finally discovered what works in terms of losing weight and eating healthy. She also shares her thoughts on comfort food, tons of cooking tips and her recipe for chocolate cream rolls. Get the recipe at JewishJournal.com/podcasts.

Follow Ilana Muhlstein on TikTok, YouTube and Instagram.

For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Israeli-American celebrity chef and restaurant owner Alon Shaya. A two-time James Beard Foundation Award winner, Shaya is chef-partner at Pomegranate Hospitality and author of Shaya: An Odyssey of Food, My Journey Back to Israel.

Shaya discusses his cooking origin story, the power of food to connect, and his work rescuing/recreating recipes nearly lost during the Holocaust. He also shares his grandmother's recipe for Lutenitsa (peppers and eggplants). Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Susan Feniger and filmmaker Liz Lachman. Feniger is a chef, restaurateur, and the subject of the documentary "Susan Feniger: Forked," produced and directed by her life partner, Lachman. 

Feniger talks about her culinary background, the evolution of food in media and her role as a trailblazer - along with Mary Sue Milliken ("Too Hot Tamales," Border Grill). 

Plus, Feniger and Lachman discuss the film's focus (Feniger's The STREET restaurant), how the documentary - and the two of them - came together, their respective relationships with food, and more. They also share Feniger's recipe for Spiced Millet Puffs. Find the recipe and the highlights of the conversation at  JewishJournal.com/podcasts.

Learn more at ForkedtheFilm.com and follow @SusanFeniger and @LizLachman on Instagram. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with actor, writer and humorist Annie Korzen, author of The Book of Annie: Humor, Heart, and Chutzpah from an Accidental Influencer.  Korzen, who turns 85 in November, talks about how she found an unexpected audience on TikTok, her advice for living life, and so much more. She also shares some of her favorite foods, as well as her go-to simple recipes (hint: a few of them use salsa as the main ingredient). For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Mitch Albom, author of "Tuesdays with Morrie." His latest novel, "The Little Liar," comes out in November.  

A journalist, broadcaster, and author of numerous fiction and non-fiction books, Albom spends most of his time on philanthropic endeavors. He operates the Have Faith Haiti orphanage in Port au Prince and also runs SAY Detroit, which provides paths to success for Detroiters in need. Two food businesses - Detroit Water Ice Factory and Brown Bag Popcorn - help raise funds for his Michigan charity.

Eckerling speaks with Albom about his charities, the power of food, and his own foodie adventures. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dana Shrager of  DanasTable.com. Shrager, who specializes in Jewish holiday recipes and healthy-ish dinners, shares why she started developing recipes - and how she modernizes them. She also talks about her Jewish Cooking Facebook Group, her love of Jewish Italian food and her modern Tzimmes recipe. Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Mandylicious founder Mandy Silverman, a challah therapist and coach. Silverman talks about her challah journey, the secret to making good challah and how to stuff it with sweet and savory options. She also shares her recipe for Cookies & Cream Challah. Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Melanie Lutz, author of "Everything is Soup: Sicilian Wisdom, Nourishment and Recipes for a Delicious Life." 

In the book, Lutz combines her Sicilian and Jewish roots, along with her love of storytelling.

"Soup is life," author Melanie Lutz believes. "When we make a delicious soup that we can serve, we're sharing what we love and we're showing that we care."

With more than 18 seasonal soup recipes, handwritten notes, and ancestral sayings, the mixture of food memories and wisdom is as filling as it is fulfilling.

While there is clearly a huge Sicilian component to the book, Lutz also included a nod to her Jewish roots in honor of Stuart Norman Levy, a member on her Jewish side, who passed away while she was writing the book.

"His recipe … Stu's stew is a hodgepodge of everything that you love," Lutz says. "[It] supports you and is there for you … he served it up and made it just magic for anyone who sat down and, and shared a bowl with him." Get the recipe at JewishJournal.com/podcasts.

Melanie Lutz talks about the origin story behind "Everything is Soup" and why she loves soup so much. She also shares the meanings behind "stirring the pot," tips for becoming more at one with soup, and more.

"The vortex of a bowl of soup and the fact that we're largely made up of water … when you stir the pot, you create this alchemical experience of opening the heart," she explains. "Any soup that you put together becomes … this way that we connect through generations of the earth's elements."

Learn more at MelsLoveLand.com and grab a copy of "Everything is Soup."

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with food writer and cookbook author June Hersh, "Iconic New York Jewish Food." Hersh discusses her foodie origins, the connection between recipes and history and her favorite iconic Jewish food: the kosher hot dog. She also shares recipes for onion rings and refrigerator pickles. Get the recipes at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rabbi Jonathan Jaffe Bernhard, Executive Director of the Jewish Initiative For Animals (JIFA). JIFA's mission is to help align people's food choices with their stated Jewish values. Bernhard shares his food journey, tips for eating and cooking a plant-based diet, and his thoughts on the essential role of food. He also shares his wife's recipe for Shabbat Scones. Get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sephardic Spice Girls Sharon Gomperts & Rachel Emquies Sheff. The duo, who write a weekly column for the Jewish Journal, have been cooking and teaching together for years. Gromperts and Sheff talk about their backgrounds - Gromperts is Iraqi and Sheff is from Moracco - and what it means to be a Sephardic Spice Girl. They also share tips for simple cooking and entertaining, as well as their recipes for preserved lemons and stuffed artichokes. Get the recipes at JewishJournal.com.  For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with travel writer Lisa Niver, author of "Brave-ish: One Breakup, Six Continents, and Feeling Fearless After Fifty." Niver talks about her food adventures, offers travel tips and more. She also shares her favorite foods to take on the road … and on the plane, including her recipe for Banana Chocolate Chip Muffins. Get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Doug Weinstein, owner aka steward of Diamond Bakery in Los Angeles. Weinstein shares the history of the Jewish-style bakery, the connection between families and baking (he calls it "L'Dor v'Dough"), and his own culinary journey. He also offers tips - and recipes - for baking challah and making rugelach. Get the recipes at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Gordin Barnett and Lyssa Kligman Harvey, authors of Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina. Barnett and Harvey share the tastes, history, and memories that make Southern Jewish food so special. Get the recipes and learn more at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dawn Lerman, nutritionist and author of "My Fat Dad: A Memoir of Food, Love, and Family, With Recipes." Lerman shares the wide variety of food influences within her own family - from her ad-exec fad-diet enthusiast father to her nutrition-conscious, cooking-advocate maternal grandmother. She also shares some of her favorite recipes, including chicken soup and gluten-free protein-packed thumb-print cookies. Get the recipes. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dr. Alona Pulde and Dr. Matthew Lederman, founders of WeHeal and authors of "Wellness to Wonderful: 9 Pillars for Living Healthier, Longer, and with Greater Joy." The duo discusses their approach to preventative medicine and how the nine pillars work together, along with tips for a healthy lifestyle. They also share two of their favorite healthy recipes: Cookie Dough Balls and Morning Glory Muffins from Lisa Rice. Get the recipes and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with spice expert Debbie Kornberg. The founder of Spice + Leaf and host of Spice it Up with Deb, Kornberg talks about her love of cooking, her background, and tips for making cooking easier and more joyful. She also shares her recipe for Shawarma Chicken. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Abby J. Leibman, president and CEO of MAZON: A Jewish Response to Hunger. MAZON, which is almost 40 years old, was founded by visionary leaders in the Jewish community who felt that it wasn't enough to simply talk about how important it was to feed people. Leibman discusses the crisis of food insecurity and shares her background, as well as her thoughts on food as culture, community, and sustenance. She also shares her family recipes for brownies and pizza in a pot. Get the recipes and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Simons, author of "Sesame: Global Recipes + Stories of an Ancient Seed," co-founder of Seed+Mill, based in New York City's iconic Chelsea Market. 

The book - and the conversation - talk about the seed's metaphor and connection.

"Seeds are the beginning of life; that's how everything starts: vegetables, fruits, humans, animals, ideas," says Simons, who believes the book is not just about food, but life, travel, and history."

After Simons, who has lived around the world, moved to New York, she saw an opportunity to open a business around a product - mainly Tahini - that hadn't yet had its moment to shine. 

"It was an underrated, underappreciated condiment or ingredient, and we wanted to throw our energy behind, you know, doing something fresh with it," she says. "We're nearly 10 years old and we honestly had no idea that this little shop would just turn into a business which would turn into a brand and eventually now a cookbook."

"Sesame" answers is a clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio and furikake. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers can incorporate it in 100 traditional and modern global recipes.

" I wanted to make the book feel very global, very international, and very embracing," she says. "I wanted the book to be an umbrella where everybody could see a part of their food identity."

Rachel Simons shares her backstory - and the seeds that led her where she is today - as well as her history with and the origins of tahini. She also talks about her love of food, the value of  that connection, and her recipe for sesame and peach miso crumble, which you can find at JewishJournal.com/podcasts. 

Learn more at SeedandMill.com, follow @SeedandMill on Facebook and Instagram, and get a copy of "Sesame" at your favorite bookstore. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Note:  Anyone who counts the correct number of times the word "seed" is said in the podcast, will get a free Tahini ice cream from Rachel at Seed + Mill in New York.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Nicky Pitman, director of Shemesh Farms. A social enterprise, Shemesh Farms provides meaningful employment to people with diverse abilities and special needs. Pitman talks about growing herbs, the community aspects of gardening, and much more. She also shares her recipe for vegetarian spaghetti squash. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Brad Mahlof, who is a contestant on PBS' "The Great American Recipe." When Brad Mahlof, a New York real estate developer, started sharing his love of cooking - and his Libyan heritage - via Instagram, he had no idea it would take him on such an exciting journey. Mahlof talks about his experience on the show and his background, along with recipes for Chraime with Salmon and Easy Couscous. Get the recipes and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Spice King Lior Lev Sercarz, owner of La Boîte in New York City, co-founder of the Galilee Culinary Institute (GCI) and author of "A Middle Eastern Pantry." Chef Sercarz shares his recipes for Sumac Onion Salad and Hummus Tahina, along with his passion for spices, his love of Middle Eastern food and how he's changing culinary education through GCI. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

Faith Kramer loves the experience of cooking with others, as well as sharing meals. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Faith Kramer, author of "52 Shabbats," about cooking together, being creative in the kitchen, and her recipe for Fruit and Vegetable Salad Rolls. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

Chef Danny Corsun has combined cooking, teaching and Judaism to create an extraordinary platform: Culinary Judaics Academy (CJA). On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Danny Corsun about how he combines education, entertainment and cooking, as well as tips for embracing cooking and his recipe for One Pot Farmers Market Pasta. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Michal Levison about food, cooking, and community. Levison, a speaker, cookbook author and founder of Seasoned Moments, also shares her recipe for chicken soup. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

You may not normally think of a rabbi as a mixologist. However, Rabbi Avi Finegold of the Jewish Living Lab, has found a way to combine the two. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Avi Finegold about mixology, cocktail culture, his cooking background, and more. Plus, he shares the art and craft behind making a daiquiri, as well as the variations. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

Chef Judi Leib, Whisk in the Southern, combined her mom's Southern roots (her family is from Georgia) with her Southern California upbringing for her own delicious spin. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Judi Leib about southern cooking, how to cook fearlessly, pound cake, and more. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

"Croissants vs Bagels" by Robbie Samuels is not a cookbook. It's a business book with a powerful food analogy. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Robbie Samuels, who is a speaker, virtual producer and event design consultant, about networking and food analogies, as well as burritos, bagels and croissants. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

Norma Zager, who is one of the Granny-judges on NBC's "Baking It," believes chocolate is like a basic black dress: "It goes with everything!" On this episode of Taste Buds with Deb, host Debra Eckerling speaks with baker/comedian Norma Zager, about the connection between food and community, how she combines cooking with comedy, and her recipe for chocolate pasta. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Matthew Jonas and David Foerstner, co-founders of Good Karma Chocolate. Good Karma offers small batch bean-to-bar chocolate, drinking cacao, cacao blend-ins, and plenty of positive vibes.

"Dave and I share a passion for all things dark chocolate," Jonas explains. "Most of the [bean-to-bar and cacao] brands out there are very serious, and we thought, when you get a chance to taste really good chocolate in your life, that is a moment of joy."

Jonas said that while they are serious about how they make it - and are ethical in its production - they also want people to feel good when they eat it, to really enjoy the experience.

Jonas had been seeking an alternative to drinking coffee, when, two years ago, he discovered drinking cacao. He didn't like the products that were commercially available, so Jonas bought some beans and began experimenting. Then, he reached out to Foerstner, a food scientist and founder of Food Forward Consulting, to see if he wanted to partner on making a cacao drinking product.

"I think your exact words were, 'You need to talk me out of doing this chocolate,'" Foerstner recalls. His reply, "I'm the wrong guy to talk you out of things. … I'm the guy that makes you do things or helps you do things." 

Foerstner said he'd do it on one condition: "I've always wanted to make chocolate."

Matthew Jonas and David Foerstner talk about Good Karma Chocolate's origin story, their mission, and their recipe for making - and customizing - ceremonial drinking cacao, which you can find at JewishJournal.com/podcast. Jonas also shares the parallels he has found between the chocolate and the Jewish communities. 

"This idea of … trying to make a better impact on the world, leave it better than I found it, I take that from my experience of … choosing to become active in my Judaism," he says. 

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Hell's Kitchen producer Arthur Smith says his show is like a sporting event! There's the pre-game (meal prep), the game (dinner service) and the post-game (the aftermath). On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Arthur Smith about creating the US version of Hell's Kitchen with Gordon Ramsay. He also talks about the evolution of the foodie, his memoir, Reach, and his wife's brisket. Read the highlights and get the brisket recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

Little Ferraro Kitchen's Samantha Ferraro believes you can tell a lot about someone, based on what's on their table. For Ferraro, that's fresh herbs, spices and lots of citrus. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Samantha Ferraro, author of "The Weeknight Mediterranean Kitchen" and "One-Pot Mediterranean" cookbooks, about her origin story, her love of Mediterranean flavors, and more. Read the highlights and get the one-pot chicken recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Deborah Pardes about the connection between food and storytelling. Pardes is the vice president of stories and voices at Swell. She shares entertaining tips, why every party must have a bowl for olive pits, and a recipe for Portobello Mushroom Leek Soup. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.