Episodit
-
It was fun having chef René Redzepi in the studio to talk about his great new (and first) television show, a sweeping food documentary series called Omnivore, streaming now on Apple TV+ and perfect for a weekend binge. In this episode we hear about the future of Noma, Jeremy Allen White and René’s workout routine while filming The Bear in Copenhagen, and why coffee is truly one of the food world’s greatest miracles. We also dig into some of the big topics covered on Omnivore, including how tuna went from trash fish to Japanese treasure, and why bananas are one of the most misunderstood foods.
Also on the show Aliza and Matt cover three things they each are into right now. These include: Edith's and Cait's Key Lime Pies collaborating on the best slushy of the summer in Brooklyn, Matt finally visits new NYC Korean restaurant Kisa and is blown away, support restaurants in the summer! Also: Nico Villasenor popping up at Little Egg, Philadelphia's Mighty Bread Company might make the best cherry pie, scene report from Mag Culture, and Gary He's McAtlas is a book about McDonald's that says so much more. It's very cool and you can pre-order it now.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM RENE REDZEPI:
Omnivore Takes a ‘Planet Earth’ Approach to Food [FDL]Apple TV+ Food Series Has the Right Ingredients [Observer]Noma, Rated the World’s Best Restaurant, Is Closing Its Doors [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Khushbu Shah is a journalist and the author of a terrific new book, Amrikan: 125 Recipes from the Indian American Diaspora. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country’s best new chefs. In this very impressive debut book, Khushbu covers Indian-American home cooking through a very personal lens, offering recipes that blend South Asia with suburban Michigan sensibilities. In this episode we talk about what inspired her to take this journey, and about her deft recipe development chops. And, of course, we talked a little bit about restaurants, something we both share a great deal of love for. It’s so great having Khushbu on the show.
Also on the show, Aliza and Matt talk about three things they are into right now. These include Agi’s Counter in Brooklyn hitting new gears, the Gjelina pop-ups in New York City, and an early look at the terrific upcoming Ina Garten memoir, Be Ready When the Luck Happens. And more: it’s cold noodle season at Noodlecraft in Queens, Sufjan Stevens’s Illinoise on Broadway is incredible, the final issue of MOLD magazine has arrived, and Cake Zine’s new issue is here!
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM KHUSHBU SHAH:
Khushbu Shah Wants Her Seltzer Bubbles to Hurt [Grub Street]Cheesy Masala Corn Pizza [Food & Wine]Get to Know Masa, the Bedrock of Mexican Cuisine [Food & Wine]Fudgetown, USA [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Puuttuva jakso?
-
What a fun conversation we have with Caroline Chambers, the author of the popular Substack What To Cook When You Don't Feel Like Cooking, as well as an upcoming cookbook of the same name. Caroline has had such an interesting career in food media, and we dig into how she went from relative obscurity to running the number one ranked Substack in the competitive food category. We talk about what makes a great Internet recipe, and how she worked social media hard during the pandemic to speak with an audience that was looking for just what she was cooking - when many didn’t feel like cooking. We also talk about her life in California, her time living in New York City, and sneak a little sports talk into the mix as well. Caroline is a new favorite of ours and we hope you enjoy this talk.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM CAROLINE CHAMBERS:
The WTC vacation house meal plan [Substack]Tuna cottage cheese avocado salad [IG]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Today on the show we have two great conversations. First up is Molly Baz. With a signature voice and absolutely wild recipe development skills, Molly has won over millions of fans worldwide and she talks about her latest book, More Is More, which taps into the food world’s more maximalist urges. Also on the show is Dwight Garner. Dwight has been a book critic at the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% Matt’s bag, and Dwight’s style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book’s origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
The Chicago Hospitality Accountability and Advocacy Database, or the CHAAD Project, is an organization created by and for hospitality workers in Chicago to advance accountability and end labor abuses within the industry. On this episode Aliza speaks with cofounder and director of communications Raeghn Draper on the show to talk about CHAAD’s work and about building a more equitable hospitality industry. It’s essential listening for anyone who loves food and restaurants.
Also on the show we talk about these booming NA beer times we are living in. TASTE columnist Jordan Michelman returns to the show to talk about the NA beer story he dropped this week. Jordan tasted over 60 alcohol-free beers from around the world. Which came out on top? Listen to find out.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
READ MORE ABOUT CHAAD AND NA BEER:
The CHAAD Project [official]Chicago Hospitality Workers Have New Digital Tool [BCC]It’s Cool to Care About NA Beer [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Today on the show we feature conversations with two extremely cool authors. First up is Jess Damuck, author of the new cookbook Health Nut. We catch up with Jess about a pivot away from salads, what she’s cooking at home in Los Angeles, and how she brought a lot of color to the book’s recipe development and striking photography. Also on the show we have a great talk with Sara B. Franklin. We discuss her new book on legendary cookbook editor Judith Jones, and how Jones’ great influence is still felt in cookbook publishing today.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM JESS DAMUCK & SARA B. FRANKLIN
Coconut Tahini Toast Is the Only Thing We Want To See Before 8 a.m. [Well + Good]How to Make an Excellent Salad Dressing [FT]My Lunches with Judith Jones, the Queen of Cookbooks [TASTE]She Was More Than the Woman Who Made Julia Child Famous [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Katherine Lewin is the founder of Big Night, an entertaining-focused home goods store with two locations here in New York City. She’s also the author of Big Night, the cookbook, which is a truly excellent new back-pocket hosting companion, with recipes and menu ideas. It’s so fun to have her on the show to talk about summer cooking, entertaining as an introvert, and more.
Also on the show, Aliza and Matt discuss three things they each are interested in right now. These include: The vibes at Greenpoint’s Million Goods, Korean drinking food at Bushwick’s Orion Bar, The Old Town Bar, a legend in Manhattan, Achilles Heel has a great new chef, Carolina Gellen’s debut cookbook Pass the Plate, The Bean Book by Rancho Gordo’s Steve Sando.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM KATHERINE LEWIN:
Big Night, the Cult-Favorite Party Store, Now Has Its Own Cookbook [Vogue]I Own a Store Dedicated to Dinner Parties—Here’s Hos I Fight Pre-Company Stress [Domino]Welcome to the Shoppy Shop [NY Mag]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Today on the show we welcome Steven Rinella. He’s an American outdoorsman, conversationalist, writer, and TV personality responsible for introducing the outdoor lifestyle to millions of fans. It was great talking with Steven about his latest work, the MeatEater Outdoor Cookbook, and how he likes to think about summer outdoor cooking. It’s not what you expect.
Also on the show we have a great talk with Darin Bresnitz. He’s the co-host of the long-running podcast Snacky Tunes, and a great guy to know in Los Angeles. We talk about his career working in early food television, and how he’s been at the center of food and drink for nearly two decades.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM STEVEN RINELLA & DARIN BRESNITZ:
A Texas Hog Hunt [MeatEater]Quarter Sheets & Wilderado [Snack Tunes]Matt Rodbard & False Prpht [Snacky Tunes]Los Angeles Plugs: Matt Rodbard [The Angel]This Is TASTE 48: James Murphy & Nick Curtola [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Valeria Socorro Velazquez Lindsten is the owner and head baker of Loba Pastry + Coffee, a beloved Chicago café. Originally from Guadalajara, Mexico, Valeria worked in pastry at several lauded spots across Chicago before creating her very own bakery with delights like green mole croissants and pineapple sourdough muffins. It’s so fun to have her on the show to talk about her pastry perspective, the struggles and successes of opening a small business, and more.
Also on the show, Aliza and Matt chop it up about three things they are excited about in food and drink, including: The new Cake Zine issue is dropping, Minhwa Spirits is opening a tasting room in Atlanta, the gelato carts are out in NYC, Peskesi Farm in Crete, Queer Aperitivo pop-ups, Mathimata Mageirikis cooking school in Athens.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM VALERIA SOCORRO VELAZQUEZ LINDSTEN:
What Happens When Crowdfunding Isn’t Enough? [Eater]Customers Help Loba, a Beloved Chicago Bakery [WGN]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
On this very special episode, it’s all about beef, and we have a number of experts talking about the subject. First up is George Motz, the chef-owner of Hamburger America, the wildly successful burger counter in New York City. George knows a thing or two about beef, but we didn’t only focus on the hamburger. We talked about all sorts of beef cuts and how George likes to shop for rib eyes and shoulders all summer long. We even got some expert advice for preparing beef before it hits the grill.
Also on the show, we have a really great conversation with Dr. Phil Bass, a meat science professor at the University of Idaho. Dr. Bass has worked as a meat cutter and, later, in higher education, researching and teaching about the science of beef. We speak about innovations happening in the world of beef, as well as some brand-new cuts(!) that you will be finding in the grocery store in future. Finally, Matt and Clayton talk about how they like to cook with beef, including Korean stews, tacos, and slow-braising adventures. It’s a really fun episode that will certainly raise your beef IQ.
This special episode is supported by Beef. It’s What’s For Dinner on behalf of the Beef Checkoff. Beef should be cooked to a minimum of 145°F as registered by a meat thermometer. For help determining doneness, visit beefitswhatsfordinner.com.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Tony “Tonx” Konecny is on the show today and we talk about the coffee company he founded with Sumi Ali. It’s called Yes Plz Coffee, and if you’ve listened to this show, you know how much love we have for what Tony and Sumi have built—the bag is part of our show’s logo too, which tells you something. On this episode we talk about how Yes Plz is bringing exceptional blends and single-origin coffees to subscribers each week. It’s a really smart business model, and we get into how it all works, and how, in the end, it’s the coffee fans who win.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM TONY KONECNY:
The Coffee Issue [TASTE] 20 Best Coffee Subscriptions [Bon Appetit]This Is TASTE 54: YesPlz [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Alice Jun is the founder and brewer at Hana Makgeolli, an artisanal Korean rice wine producer based in Brooklyn, New York. She’s dedicated her life to uplifting sool as an artisanal drink here in the US by using only organic rice, nuruk (fermentation starter), and traditional brewing methods to achieve complex flavors, and it’s so fun to have her on the show to go deep on this special, rising beverage category.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM HANA MAKGEOLLI
American Makgeolli [Grub Street]Fruity, Sweet, and a Little Sour, Makgeolli Is Perfect for Springtime Sipping [Food and Wine]Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time [Saveur]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Dennis Lee is the iconoclastic Chicago-based food writer and newsletter daddy behind two great sends: Food Is Stupid and the Party Cut. On this episode, we have a great talk about the Chicago restaurant scene, Dennis’s unique place in food media, and how his Korean-American heritage informs so much of his work. We also dig into the Chicago hot dog and how it might just be one of the world’s most perfect foods. Also on the show, Matt, Aliza, and Clayton pay a visit to the legendary Chicago hot dog stand Superdawg for a This Is TASTE field report. What a fun, tube-steak-centric episode with a true original.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
MORE FROM DENNIS LEE:
The Olive Garden Hot Dog [Food Is Stupid]Trot to Niles for a Deeper Cut of Korean [The Party Cut]The Cult Recipe Newsletter About Inedible Foods [Bon Appetit]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
How cool was it to have Joan Nathan into our studio? Joan is a longtime chronicler of Jewish food culture around the world and the author of many cookbooks on the topic, including her latest (and final) book, My Life in Recipes: Food, Family, and Memories, which she put out this spring. In this episode we talk about Joan’s long journalism career, including working at the Washington Post and the New York Times, and writing across the world of food. We also get into some of her favorite lasting recipes from Jewish households discovered through her world travels.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM JOAN NATHAN:
What Joan Nathan Taught Me About the Power of Showing Up [NYT] Joan Nathan is more than a Jewish cookbook writer. [LA Times]A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Mike Lata is chef and co-owner of the restaurants FIG and The Ordinary in Charleston, South Carolina, and one of the most respected voices in Southern cooking. It was really exciting to have Mike into our studio to talk about his journey to opening FIG more than 20 years ago and how he defines Southern cuisine in 2024. It’s so great catching up with Mike, and we hope you enjoy this conversation.
Also on the show it's the return of three things, where Aliza and Matt talk about three things that gets them excited. On this episode: Jim Meehan's new book, The Bartender's Pantry, the new modern Korean diner Kisa in NYC, the amazing pizza at Chicago's Milly's Pizza in the Pan, the summer of granita, hop water is getting even better with St. Elmo and others, and horseshoe crab festival was incredible.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM MIKE LATA:
Eating and Drinking Around Charleston [This Is TASTE; starts at 51:20]If You Want to Eat Local Seafood, You Can’t Do Better Than Charleston [FW]For Chef Mike Lata, Food Is Good. Really Good [Garden & Gun]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Our great Wisconsin Cheese road trip continues! We caught up with iconic Wisconsin chefs Tory Miller of L’Etoile and Graze in Madison and Luke Zahm of Driftless Cafe in Viroqua about how they harness the power of Wisconsin Cheese to make distinctly local cuisine. We also talked with Ken Monteleone of the beloved Madison cheese shop Fromagination about selling craft cheese on the Capitol Square for over 17 years. And, we put our cheese-tasting skills to the test with American Cheese Society–certified cheese professional Shannon Berry. Finally, it’s three things, Wisconsin cheese edition.
This very special episode is supported by Wisconsin Cheese
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
On this very special episode of This Is TASTE, it’s a TASTE road trip! Aliza, Matt, and producer Clayton traveled all across the great state of Wisconsin to dig deep into the wide world of Wisconsin Cheese, from fresh to aged to blended with Indian spices. We visited Mark Crave and the farmstead creamery of Crave Brothers Farmstead Cheese in Waterloo, and we peeked inside the cheese caves at Roelli Cheese Haus in Shullsburg, where award-winning cheddars and alpine cheeses are aged by Master Cheesemaker Chris Roelli. Tandoori gouda? It’s as good as it sounds, and we spoke with Huma Siddiqui-Seitz of White Jasmine about creating her unforgettable cheese.
Also on the show, we caught up with John Jaeggi to talk about the Wisconsin Master Cheesemaker Program and what goes into grading and judging cheese. Finally, we spoke with Rachel Kerr, senior director of brand marketing for Dairy Farmers of Wisconsin, about how Wisconsin cheese got to where it is now.
This very special episode is supported by Wisconsin Cheese.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
We welcome back into the studio James Harris, one half of Throwing Fits, a very funny podcast, Instagram account, and online community dedicated to all things menswear. TF is not just one of Matt’s favorite podcasts around, it’s a sneaky great look at the NYC food and drink scene, with James bringing big opinions about New York restaurants and nightlife culture. We hope you enjoy this very entertaining episode with one of our favorite guests around.
Also on the show, Aliza and Matt are back in the studio together to talk about three things they each are into, including: Pop-ups at Callisto Farm in the Hudson Valley, Thumbody Coffee, strawberry olive oil cake from Julie Saha, Khushbu Shah's terrific book, Amrikan, collectable olive oil with Tacapae, and three great cheeses from the Hudson Valley including Cooperstown, 5 Spoke Creamery, and Jake's Gouda.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM THROWING FITS:
Throwing Fits for Men’s Fashion [NYT]From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They’ve recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, and more.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM KISMET:
In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Where has the founder of Chipotle been eating around New York City, and what does he have to say about the future of restaurants? It’s really fun having Steve Ells into the studio to cover some serious ground, including his early cooking career working with Jeremiah Tower at Stars in San Francisco and what led him to open a single burrito shop on the campus of the University of Denver in 1993. We also find out about his latest big idea, an exciting new restaurant called Kernel, that has a robotic arm in the kitchen and an amazing plant-based chicken sandwich. We talk about it all with one of the strongest minds in food.
Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!
MORE FROM STEVE ELLS:
Steve Ells Is Still Trying to Solve Lunch [NY Mag]Steve Ells raises $36M for new Kernel [Restaurant Business]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
- Näytä enemmän
