Episodios
-
Thank you to all of our listeners for helping us get to 600 episodes. If you like what we are doing, drop us a review on Apple or Spotify.
Besha Rodell is a restaurant critic, columnist, and freelance reporter based in Melbourne, Australia. She is a James Beard Award winner and served as a critic at Creative Loafing, LA Weekly, and The Age. It was really great to have Besha in the studio to talk about her life as a critic, which she details in all its guts and glory in a terrific memoir, Hunger Like a Thirst. We talk about her time working in New York City restaurants and writing in the shadow of Jonathan Gold, who she followed as critic at LA Weekly during her time in Los Angeles. We also discuss the current restaurant reviewing scene and so much more.
And, at the top of the show, itâs 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: Nepali Bhanchha Ghar is our momo rec in Queens, AOOA is our go-to Hudson Valley farm stop this summer, Aliza shares a home cooking update. Also: Blue Cove Preserves is doing great tinned branzino, we're pro-honey in a salad dressing, and Yes Plz and Camber is the coffee you should be subscribing to.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd love to hear from you.
Read more:
Leave Beets and Goat Cheese Alone [TASTE]Peanut Butter Beautiful [TASTE]How We Chose the World's Best Restaurants [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
What is queer food? Today weâre having a special roundtable discussion with the authors of two great new books unpacking the topic in exciting and unexpected ways: John Birdsall is the author of The Man Who Ate Too Much: The Life of James Beard and the wonderful new book What Is Queer Food?: How We Served a Revolution. Erik Piepenburg is a reporter and the author of Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at Americaâs Gay Restaurants. I loved both of these books, and Iâm so grateful for this lively conversation that looks to the past, present, and future of queer community.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
¿Faltan episodios?
-
Itâs the return of a special video podcast series: Food Writers Talking About Food Writing. Itâs 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 todayâs episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and âwhy American potato chips are so boring.â She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.
In this great episode, we talk about Jayaâs career writing about the world of food, including her memorable piece for Eater, âThe Food That Makes You Gay.â We also go over some recent stories and play the game âWhat would you pitch 1997 Graydon Carter?â That is, Jaya considers her dream no-budget reporting assignment.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd love to hear from you.
Featured on the episode:
Thomas Keller asked me to leave the French Laundry [SF Chronicle]Weâve All Been In Thomas Kellerâs Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
-
Ali Domrongchai is a writer, recipe developer, and baker in Brooklyn. Sheâs 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. Itâs 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 Yorkâs 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 Bataliâs cinnamon rolls, writing food into video games, and her truly unique way of writing about food and culture.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
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 Eaterâs editorial, the fast death of âtext on the pageâ, the podcast is blogging/newsletters, Rob Martinez on YouTube, MacKenzie Chung Feganâs work at the San Francisco Chronicle, caring about âtext on the pageâ, TASTEâs 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 Michelmanâs novel.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
Betsy Andrews is a James Beard Awardâwinning journalist who edited at Saveur magazine during some of its most fruitful years. Sheâs 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 Betsyâs journalism career, reviewing restaurants for the New York Times, and her work at Saveur.
And, at the top of the show, itâs 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.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd love to hear from you.
Check out more episodes:
This Is TASTE 323: We â€ïž Saveur with Dorothy KalinsThis Is TASTE 324: We â€ïž Saveur with Colman AndrewsThis Is TASTE 325: We â€ïž 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.
-
We had a great time catching up with Leah Cohen. Sheâs 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.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
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. Heâs 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.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
Meera Sodha is a cook and food writer based in London. Meeraâs 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 parentsâand siblingsâshape 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.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
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 sortsâpublishing 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, itâs 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 iâm donut ? report, the Hudson Valleyâs 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, itâs 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. Weâd 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.
-
Nina Compton is the chef and owner of three highly regarded restaurants in New Orleans: CompĂšre Lapin, BABs, and Ninaâs 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. Ninaâs new cookbook, KwĂ©yĂČl / 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. Itâs 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, itâs 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 Alizaâs kitchen and itâs 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.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. Weâd 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.
-
Itâs the return of a special video podcast series: Food Writers Talking About Food Writing. Itâs 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 todayâs episode we have an amazing conversation with David Farley. Farleyâs a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. Heâs 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 Davidâs many travels. We also played âWhat would you pitch 1997 Graydon Carter?â 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 Isnât 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.
-
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. Weâd 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.
-
Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Awardâwinning cookbook In Bibi's Kitchen. Sheâs 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. Weâd 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.
-
Is Scarrâs the best pizza in New York? Some may debate this, but if you ask anybody in the industry, Scarr Pimentelâs 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 Scarrâs 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. Craigâs 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. Weâd 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.
-
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 Yorkâs ever-expanding scene, and itâs so fun to have them on the show today to talk about how it all happens.
And, at the top of the show, itâs 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. Weâd love to hear from you.
Read more:
Taqueria RamĂrez 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.
-
Our friend Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. Heâs currently appearing on Netflix as part of the Chefâs 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 didnât grow up watching food TV, hereâs 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. Jakeâs a talented cookbook author and most certainly in the modern social media mix. We talk about Jakeâs 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 Yorkâs 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.
-
It was really fun having Michele Norris in the studio. Michele is the host of the great podcast Your Mamaâs 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 Micheleâs 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 sheâs the author of a really cool art book: The Watercolor Feast. Itâs a guide to painting fruits, vegetables, and flowers, and it leads to a great conversation about Erinâs career and why more of us should buy a set of watercolors and just paint.
And, at the top of the show, itâs 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 âproteinâ bars of the moment, David and Hormbles Chormbles, Big Nightâs 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. Weâd 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.
-
Itâs the return of a special video podcast series: Food Writers Talking About Food Writing. Itâs 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 Katâs journalism career, her current media diet, and some favorite stories weâve been reading lately. We also played âWhat would you pitch 1997 Graydon Carter?â That is, Kat considers her dream no-budget reporting assignment. Itâs a deeply personal conversation, and you should check it out.
Featured on this episode:
Subscribe to TASTE [YouTube]A Shadow Hanging Over Europe: âA Taste of Italyâ From New Jersey [NYT]âNot Too Sweetâ or Too Sweet to Fail? [TASTE]Whereâd 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.
-
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 Americaâs 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 âflavor trinitiesâ in each scoop.
Also on the show, we catch up with Pooja Bavishi. Pooja is the founder and CEO of Malai, a South Asianâinspired ice cream company based in Brooklyn, and sheâs one of the sharpest founders in the ice cream game. We talk about Poojaâs 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. Weâd 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.
- Mostrar más