Episodes
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Ali Domrongchai is a writer, recipe developer, and baker in Brooklyn. She’s passionate about researching and uplifting Thai culinary traditions, from teaching luk chup workshops to popping up with pandan lemongrass mochi cake and other treats at restaurants around the city. It’s so fun having Ali on the show to talk about the exciting state of Thai food in NYC, including her upcoming Thai Takeover at New York’s Museum of Food and Drink on May 29.
Also on the show we have a great conversation with Geraldine DeRuiter, author of a terrific essay collection, If You Can't Take the Heat: Tales of Food, Feminism, and Fury. We talk about Mario Batali’s cinnamon rolls, writing food into video games, and her truly unique way of writing about food and culture.
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Tasteland is a very cool podcast that offers creative takes on media, marketing, and technology from Daisy Alioto and Francis Zierer. Daisy is the CEO of Dirt Media, a next-generation entertainment brand using emerging technology to tell the coolest stories about culture and collecting. Francis is the editor of Creator Spotlight, a weekly newsletter about creators across the world of newsletters. Matt joins Daisy and Francis to talk all about media, the power of the podcast, and some of the work we do at TASTE.
On this episode we hit many topics, including: Robert Sietsema on Substack, our fondness for Eater’s editorial, the fast death of “text on the page”, the podcast is blogging/newsletters, Rob Martinez on YouTube, MacKenzie Chung Fegan’s work at the San Francisco Chronicle, caring about “text on the page”, TASTE’s Horses story, Big Art, MONEY, How Long Gone is a great food podcast, Camilla Marcus on payroll tax, cool NYC restaurants, visiting a restaurant week three. Also: Restaurant pop-up culture, old (good) evergreen stories, The Most by Jessica Anthony, Bad Waitress by Becca Schuh, Stissing House, Jordan Michelman’s novel.
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Betsy Andrews is a James Beard Award–winning journalist who edited at Saveur magazine during some of its most fruitful years. She’s been traveling the Central California coast and staying there with family since childhood, and these travels are the topic of the terrific book she coauthored with the chef Scott Clark. Coastal: 130 Recipes from a California Road Trip is a wonderful read, and we talk about how Betsy turned road-tripping into such a colorful book. We also dig into Betsy’s journalism career, reviewing restaurants for the New York Times, and her work at Saveur.
And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A very special salad, Primis Imports is selling incredible Greek products, Momofuku Soy & Scallion Noodles leads to many possibilities. Also: Non-alcoholic sparkling cider from Rose Hill Farm, The Last Bimbo of the Apocalypse playing off-Broadway is a riot, and Nice Cans is a new tinned fish of the moment.
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Check out more episodes:
This Is TASTE 323: We ❤️ Saveur with Dorothy KalinsThis Is TASTE 324: We ❤️ Saveur with Colman AndrewsThis Is TASTE 325: We ❤️ Saveur with Kat CraddockSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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We had a great time catching up with Leah Cohen. She’s the chef-owner of the terrific Pig & Khao restaurants in New York City, with locations on the Upper West Side and Lower East Side. On this episode, we talk about her career and appearing on an early season of Top Chef. We also get into her struggles with identity as a kid, and how her Filipino and Jewish upbringing made her the chef she is today.
Also on the show we have a great conversation with Barbara Costello. She of the popular @BrunchwithBabs social accounts and the new cookbook: Every Day with Babs: 101 Family-Friendly Dinners for Every Day of the Week: A Cookbook.
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Casey Elsass is a food writer, recipe developer, and cookbook author living in Brooklyn, New York. Known among his collaborators as the cookbook doula, Casey has helped birth over twenty titles, as co-author, ghostwriter, friend, and unlicensed therapist. He is the author of a terrific new cookbook, What Can I Bring?: Recipes to Help You Live Your Guest Life.
Also on the show is chef and TV fixture Michael Symon. He’s the author of Symon's Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking. Yes, my guy has some really smart ideas on how to cook outside when hosting, or just cooking solo. We talk about about getting into a grilling practice at home. Smart stuff.
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Meera Sodha is a cook and food writer based in London. Meera’s best-selling cookbooks and weekly Guardian column, The New Vegan, are some of my favorite sources of cooking inspiration, but like many people, she experienced burnout that led her to fall out of love with food. Today on the show, Meera talks about finding her way back into the kitchen and how that experience inspired her new book, Dinner, an honest and helpful guide to getting the most important meal of the day on the table.
Also on the show we have a conversation with Susan Dominus. Susan is a staff writer at the New York Times Magazine the author of a terrific new book, The Family Dynamic. We talk about how parents—and siblings—shape and fuel individual success, and focus on family a story with a Chinese restaurant at the center. We also talk about some of Susan's food-related work at the Times.
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Meredith Hayden is the author of the new bestselling The Wishbone Kitchen Cookbook and she has quite the story to tell, which we get into in this great conversation. While working at Conde Nast, Meredith attended night culinary school and lived a double life of sorts—publishing worker during the day, line cook at night. We get into how she walked the tightrope and eventually landed as a private chef before launching a memorable, and might I say incredibly popular, TikTok account. The rest is history and it was a delight hearing Meredith talk about her story on the show.
And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: An i’m donut ? report, the Hudson Valley’s Stissing House is as good as it's ever been, Jakarta Munch is a must-visit Urban Hawker stall in Midtown. Also: We book-clubbed The Most by Jessica Anthony in a weekend, it’s lychee season, The Condiment Book is super smart, and some Portland, Oregon restaurant recs.
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.
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Nina Compton is the chef and owner of three highly regarded restaurants in New Orleans: Compère Lapin, BABs, and Nina’s Creole Cottage. Born in Saint Lucia, she honed her chops at many notable restaurants before appearing as the fan favorite on season 11 of Top Chef. Nina’s new cookbook, Kwéyòl / Creole, written with Osayi Endolyn, is a true standout, tracing her culinary journey from growing up in Saint Lucia to Jamaica, Miami, and her adopted home of New Orleans. It’s so special to have Nina in the studio to talk about making this book and her culinary career.
And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Pig & Khao, from Leah Cohen, is doing really interesting things on the Upper West Side, get to AbuQir in the Little Egypt section of Astoria, Menus By Brian is the coolest cookbook series. Also: A development in Aliza’s kitchen and it’s steaming, the great Yuzu Co. has a new line of drinks, NYC mayoral candidate Zohran Mamdani wants to open city-owned grocery stores. And as a P.S.: I Leave It Up to You by Jinwoo Chong is one of the most-representative restaurant culture novels in recent times.
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It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. On today’s episode we have an amazing conversation with David Farley. Farley’s a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. He’s the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and we talk about some recent food writing and David’s many travels. We also played “What would you pitch 1997 Graydon Carter?” That is, David considers his dream no-budget reporting assignment.
Check us out out YouTube.
Featured on this episode:
This Is the Secret Michelin-Star Capital of the World [Afar]Is This the New Cocktail Capital of Europe? [NYT]The Dish Worth Traveling to Vietnam For (and It Isn’t Pho) [Afar]Welcome to Reno, the Mighty Mecca of All-You-Can-Eat Sushi [NYT]Lucien Smith Gets a Job [NY Mag]Everyone Who Invented the Everything Bagel [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them.
Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
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Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She’s spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process.
Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.
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:
Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Is Scarr’s the best pizza in New York? Some may debate this, but if you ask anybody in the industry, Scarr Pimentel’s shop on Orchard Street takes the prize. In this episode, Scarr joins us in the TASTE studio to talk about his deep NYC pizzeria history, his dedication to ingredients (to an extent many may not recognize), and his new cookbook, The Scarr’s Pizza Cookbook.
Also on the show, we have a great conversation with Craig Mod. Craig is a prolific writer, photographer, and author of a terrific new memoir, Things Become Other Things. Craig’s walks around rural Japan are legend, and we talk about how walking allowed him to tap into a much deeper story. This interview was recorded live at Rizzoli Bookstore in New York City, and part of our ongoing live interview series with the bookseller.
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.
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Giovanni Cervantes and Tania Apolinar are partners in life and in two amazing New York City taquerias: Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. Formerly professional photographers, the duo is dedicated to making some of the most delicious tacos in New York’s ever-expanding scene, and it’s so fun to have them on the show today to talk about how it all happens.
And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Observer's Guide to Japanese Vending Machines, coffee drinks with fruit at Not As Bitter in the East Village, How to Cook the Finest Things in the Sea, Wenwen in Greenpoint is sprinkling the Taiwan dust. Also: A great new Substack, NONGLUTEN, tackles gluten-free cooking in a cool way, the Americano Bianco at Bar Americano is our spring drink.
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:
Taqueria Ramírez Brings a Mexico City Specialty to Brooklyn [New York Times]Our Gluten Rumspringa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Our friend Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. He’s currently appearing on Netflix as part of the Chef’s Table: Legends series. In addition to the Netflix show, he will be launching his 10 Cooking Skills for Life platform in the United States, a free curriculum available for schools and organizations that is designed to teach young children all the skills they need to cook.
For those who didn’t grow up watching food TV, here’s the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.
Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food television that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. We really enjoyed this talk with Jamie Oliver.
Also on the show, we have a great conversation with Jake Cohen. Jake’s a talented cookbook author and most certainly in the modern social media mix. We talk about Jake’s really cool new cookbook club with Allstora, and the May selection: Ottolenghi Comfort by Yotam Ottolenghi.
See more:
Jake Cohen's Cookbook Club [Allstora]New York’s Buzziest Bakery with Shilpa & Miro Uskokovic [Apple]Yotam Ottolenghi Stops By! [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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It was really fun having Michele Norris in the studio. Michele is the host of the great podcast Your Mama’s Kitchen and the founder of the Race Card Project. A respected journalist, Michele cohosted National Public Radio's evening news program All Things Considered from 2002 to 2011 and was the first African-American female host for NPR. In this episode, we talk about Michele’s journalism career and what draws her to stories in the food orbit.
Also on the show, we have a great talk with cookbook author and artist Erin Gleeson. Erin is behind the best-selling Forest Feast series, and she’s the author of a really cool art book: The Watercolor Feast. It’s a guide to painting fruits, vegetables, and flowers, and it leads to a great conversation about Erin’s career and why more of us should buy a set of watercolors and just paint.
And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Bayou Saint Cake, potato salad in the gumbo at Parkway in New Orleans, I Leave It Up to You is a great food novel. Also: Sinners, taste testing the hot new “protein” bars of the moment, David and Hormbles Chormbles, Big Night’s big expansion, and checking out Kung Fu Bros Dumplings on the westside of Detroit.
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.
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It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat’s journalism career, her current media diet, and some favorite stories we’ve been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It’s a deeply personal conversation, and you should check it out.
Featured on this episode:
Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: ‘A Taste of Italy’ From New Jersey [NYT]“Not Too Sweet” or Too Sweet to Fail? [TASTE]Where’d You Go, Chef Rocco DiSpirito? [Food & Wine]Do You Eat Clockwise, Top-Down, or Bite-By-Bite? [Best Food Blog]Tinfoil Swans [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Today is all about ice cream, and we have two guests who know the business inside and out. Tyler Malek is the cofounder and head chef of Salt & Straw, a cult-followed ice cream chain with scoop shops across the country. Based in Portland, Oregon, Salt & Straw is known for churning out the most imaginative ice cream flavors around. In the new cookbook America’s Most Iconic Ice Creams, Tyler takes a look at the classics with fresh eyes, then branches out into new territory. Aliza had so much fun having Tyler in the studio to nerd out on ice cream, from hitting up vanilla geneticists to building “flavor trinities” in each scoop.
Also on the show, we catch up with Pooja Bavishi. Pooja is the founder and CEO of Malai, a South Asian–inspired ice cream company based in Brooklyn, and she’s one of the sharpest founders in the ice cream game. We talk about Pooja’s big idea for Malai and dig into her debut cookbook.
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.
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We love catching up with Nicole Rucker. She’s a Los Angeles–based chef and owner of the wildly creative pie shops Fat + Flour. She’s also the author of a new cookbook, which covers some of the iconic pies at the shop and so much more. In this episode, we catch up about her favorite Los Angeles restaurants, have a blast debating fruit fillings, and cover all the big decisions a home baker needs to make.
Also in the episode, we have a terrific conversation with Shaily Lipa. She’s the author of a really cool new cookbook, Yassou: The Simple, Seasonal Mediterranean Cooking of Greece. We talk about all the foods she ate traveling through Greece while growing up and so much more.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
See more:
This Is TASTE 40: Nicole Rucker [TASTE]The Founder of Fat + Flour Busts the Biggest Baking Myth [LA Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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The meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme with his IG account, @TheSussmans. Eli is a proud Michigander, and on this special episode, we talk about the state’s bounty and how Michigan’s sustainably farmed, artisanal spirits brand Thatcher's Organic Artisan Spirits is channeling the state’s produce in its line of liqueurs. We discuss how Eli mixes and cooks with Thatcher’s, and we go over some of his favorite Michigan restaurants.
Also on the show is a fun conversation with Matt DeLong. Matt leads Thatcher’s commitment to organic ingredients and sustainable practices as well as its unique portfolio of flavors. We talk about the process of flavor development—and how hibiscus is actually quite versatile in the kitchen.
This episode was supported by Thatcher’s Organic Artisan Spirits.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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It’s so special having Rick Martinez on the show to talk about his very fun new book, Salsa Daddy. Rick is the author of the best-selling cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, and Salsa Daddy is just as delicious. It’s a salsa-first approach to cooking, with more than 70 salsa recipes that anchor 24 meals, from torta de Milanesa to pozole verde de pollo, and I can already tell it’s going to change my cooking for the better.
Also on the show, I chat with author Emma Christensen about the joy of brewing boozy drinks at home with help from her great new cookbook: Hard Seltzer, Iced Tea, Kombucha, and Cider
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
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