Alle afleveringen van This Is TASTE – pagina 16 van 18

115: Jesse Sparks

10 juni 2022 · 26 min

Afspelen

Today is Jesse Sparks day on the TASTE Podcast. Do you know Jesse Sparks? Do you love Jesse Sparks? We certainly do. Jesse is a senior editor at Eater and the host of a really terrific new podcast, The One Recipe, a sister to the long-running Splendid Table. We talk about Jesse’s life growing up in Houston and how his college days in Chicago molded him as both a writer and an eater. We also discuss his weekend baking projects and what excites him about food and restaurants today. This is such a cool conversation! Lees meer

114: Andrea Nguyen

7 juni 2022 · 53 min

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Today we have a really cool conversation with Andrea Nguyen, the author of many popular cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, The Banh Mi Handbook, Asian Dumplings, and Asian Tofu. Andrea is a writer we’ve had the pleasure of getting to know over the years, and this conversation dives into her incredible history as a cookbook author and food educator. We talk about the story behind her first book, Into the Vietnamese Kitchen, with then indie publisher Ten Speed Press, and her interaction with the enigmatic Ten Speed founder Phil Wood. We also hear Andrea’s candid thoughts on the loneliness of cookbook writing, and how her thirst for community inspired her excellent new podcast, Everything Cookbooks. It’s a really amazing chat. Lees meer

Also on the show, we catch up with Bianca Cruz. Bianca is an editorial assistant at Clarkson Potter and also currently attending culinary school. We wanted to have her on to talk about the ins and outs of her culinary education and what it’s like to take an actual culinary school exam.

113: Dawn Davis

2 juni 2022 · 52 min

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Today we’re excited to welcome Dawn Davis to the show. Dawn is the editor in chief of Bon Appétit and Epicurious and a really fun person to get to know a little better. Before joining Condé Nast in August 2020, she was a longtime book editor, most recently at Simon & Schuster. So what was it like to move from the relatively glacial world of books to always-on digital and print media? It’s been a transition, no doubt. We find out how Dawn edits a modern food publication and what the modern home cook actually looks like (spoiler: there are many modern home cooks). We also find out about Dawn’s childhood in Los Angeles and what food was like growing up in one of the world’s most interesting food cities. Finally, what is Dawn’s go-to busy mom dinner? Find out. Lees meer

Also on today’s show, we have a great conversation with Hanna Raskin, the well-regarded journalist behind The Food Section, a Substack covering the food and culture of the American South. We talk about the ups and downs of independent publishing, and how one food reporter is driven by scoops and sunshine laws over recipe aggregation.

More from Dawn Davis and The Food Section:

The Five Courses of Giancarlo Esposito’s Fantasy Garden Soirée [BA]

A Restaurant Called JewFro [BA]

A community over The Barrel [The Food Section]

Taking down a mammy complex [The Food Section]

Hosted on Acast. See acast.com/privacy for more information.

112: Ji Hye Kim

27 mei 2022 · 58 min

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Today we’re so excited to be speaking with the Michigan chef Ji Hye Kim. We’ve followed Ji Hye’s incredible career in Ann Arbor, where she runs the wonderful Korean restaurant Miss Kim. Ji Hye is a Food & Wine Best New Chef and has been nominated for multiple James Beard Foundation Awards. But what makes Matt most excited about this conversation on Korean food is the chef’s deep knowledge of Korean food’s modern (and less modern) history. We talk about some of our mutual favorite Korean dishes—gamjatang certainly comes up—and we discuss how Ji Hye worked her way through the Zingerman’s training program and eventually opened her own place. Lees meer

Also on the show, we catch up with Jane Kelly and Jenny Hartin, two dedicated cookbook fans behind the active online community Eat Your Books. We talk about some of their favorite books from the busy spring season and the types of books they wish they saw more of in cookbook publishing.

111: Molly Stevens

24 mei 2022 · 1 uur 1 min

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Today on the show, we welcome Molly Stevens into the studio. Molly is the cookbook author behind the “All About” trilogy—that would be All About Braising, All About Roasting, and All About Dinner. Molly is also a food educator and one of the cohosts of an amazing podcast, Everything Cookbooks, that covers the ins and outs of writing cookbooks—the highs, the lows, and the many edits. Stevens has great insight into the cookbook industry, and we were thrilled to share the mic with her. Lees meer

Also on today’s show, we have a talk with Lorenzo Carcaterra, the writer behind the book Sleepers, which was adapted into a 1996 film starring Dustin Hoffman and Robert De Niro. We talk about what food was like when he was growing up in Hell’s Kitchen and about his latest book, Nonna Maria and the Case of the Missing Bride.

110: Steve Dolinsky

19 mei 2022 · 39 min

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Today we have some serious pizza talk—Chicago pizza talk, specifically—with a legitimate Chicago pizza expert. His name is Steve Dolinsky, and in Chicagoland, he’s known simply as the “Food Guy” (formerly the “Hungry Hound”). Steve is an absolute legend in the food writing game, and Matt talked to him about his two books on Chicago pizza, as well as diving into some other cool spots in the Windy City, one of America’s greatest food cities. We also smash a slight beef between Dolinsky and TASTE’s Anna Hezel while clearing up some misinformation about the Chicago pie (or is it a “casserole”?) that might be on your mind. Lees meer

109: Rick Martínez

13 mei 2022 · 51 min

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Today on the show, Matt is speaking with Rick Martínez, a chef, Youtube food creator, and author of the wonderful New York Times Bestselling book Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. We’ve long followed Rick’s career at Bon Appétit and Food52, but we got to know him a lot better during this candid conversation. We talked about what food was like growing up in Austin, Texas, and how he switched from working a high-flying career in advertising (and living a very Mad Men–style existence, by Rick’s account) to dropping everything to work in restaurant kitchens, including at ABC Kitchen. That’s when things got interesting. Lees meer

Rick began working in food editorial at the Food Network and later Bon Appétit, where he worked in and out of the test kitchen—and on and off camera. We also talk about his book, which makes a great cookbook and an even better travel book. Plus, we dig into some of the regional dishes he channeled in his fresh and flavorful recipe writing.

108: Dave Rizo

10 mei 2022 · 49 min

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When Yellow Rose opened shop in the East Village in 2020, the fresh flour tortillas and silky bean-and-cheese filling took the city by storm—never mind the early-pandemic limitations that left restaurateurs juggling between takeout and outdoor dining. In this episode of the TASTE Podcast, we talk to co-owner and chef Dave Rizo about some of these challenges, and why he and co-owner Krystiana Rizo decided to bring their style of Texan cooking to the East Village. Lees meer

Also on this episode, hosts Anna Hezel and Matt Rodbard make a special announcement, and producer Pat Stango joins us for a brief departure from regular programming.

107: Einat Admony

5 mei 2022 · 38 min

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We’ve long admired the work of chef and author Einat Admony, who is behind one of America’s best falafels (New York’s Taïm) and the cookbooks Balaboosta and Shuk. In this lively conversation, we talk about Einat’s life growing up in Israel and the fine-dining career that led her to working at some heavy institutions in New York City. We also discuss her frequent television appearances and why she is the ultimate balaboosta, which is the Yiddish word that translates to “perfect housewife.” What a great talk. Lees meer

More from Einat Admony and Israeli food on TASTE:

Chef Einat Admony Cooks From Home – and the Heart – in Kerhonkson [HV Mag]

A Pita Is Born in New Jersey [TASTE]

The Israel Issue [TASTE]

Hosted on Acast. See acast.com/privacy for more information.

106: Alexis deBoschnek

29 april 2022 · 35 min

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To the Last Bite is home cook and Tasty video star Alexis deBoschnek’s homage to her home region of New York, the Catskills! In this really fun episode, we talk about Alexis’s life growing up in a rural mountain town and how that upbringing informed the way she cooks. We also discuss her career at Tasty, where she worked on some of the internet’s most popular cooking videos of all time, including the legendary “Can This Chef Cook a 3-Course Meal With Power Tools?” video stunt. Spoiler: The chef (Alexis) most definitely can. Lees meer

Later in the episode, hosts Anna Hezel and Matt Rodbard talk about the weird and wonderful interactions of the chocolate chip cookie and why theses recipes and technique make for such great content.

Buy: To the Last Bite

Additional Reading:

Can This Chef Make a 3-Course Meal in a Coffee Maker? [Youtube]

My Favorite Brussels Sprouts Recipe [Youtube]

Welcome to the Chocolate Chip Cookie Wars [TASTE]

Looking for Cookies in All the Wrong Places [TASTE]

Hosted on Acast. See acast.com/privacy for more information.

105: Peter Reinhart

26 april 2022 · 58 min

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For Peter Reinhart, life is just one big pizza quest—a journey of flavors and textures that he encapsulates in his latest cookbook, Pizza Quest. The book offers at-home riffs on some of the most inventive, original pizzas from around the country, remixing classic regional styles with lowcountry seafood boils, bagel toppings, and (why not) potato chips. We talked about the convivial, collaborative nature of the pizza community and the pitfalls of trying to pick a favorite pie. Lees meer

Also on the show, hosts Anna Hezel and Matt Rodbard talk about some of the ingredients, coffee news, and vintage reality TV that’s been fueling their cooking lately.

Buy: Pizza Quest and Perfect Pan Pizza

Additional Reading:

The Future of Pizza Is Crunchy and Square [TASTE]

The Flour Tortilla Has Ascended [TASTE]

Morgan Eckroth’s 2022 US Barista Championship Winning Routine [YouTube]

Hosted on Acast. See acast.com/privacy for more information.

104: Andy Baraghani

21 april 2022 · 34 min

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Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and kind heart. Andy’s rich story and sharp recipe writing chops come together so beautifully in his new book, The Cook You Want to Be. Lees meer

In this episode, we talk about the book and some of the recipes inspired by his Iranian heritage, as well as learning some of Andy’s golden cooking rules. We also find out about the three-course tasting menu that he cooked to land his gig at BA so many years ago. What a great conversation!

Buy: The Cook You Want to Be

Additional Reading:

Andy Baraghani’s Essential Kitchen Tools [Bon Appetit]

How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]

Andybaraghani.substack.com [Substack]

Hosted on Acast. See acast.com/privacy for more information.

103: Eitan Bernath

15 april 2022 · 33 min

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We’ve been talking a lot about food TikTok in the office, and we’ve written about TikTok, too, but we haven’t had a bona fide TikTok star on the show until now. Eitan Bernath has over two million followers on the platform, and we talk about what makes a great TikTok video, what he ate growing up in Teaneck, New Jersey, and how his first cookbook, Eitan Eats the World, expresses his love of many foods, including a deep interest in Indian cuisine. It’s a really great conversation. Lees meer

Buy: Eitan Eats the World

102: Sara Jenkins

12 april 2022 · 56 min

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It was such a treat to have Sara Jenkins on the TASTE Podcast, and this conversation really delivers. Matt has followed Sara’s career for over a decade, dating back to her amazing restaurants Porchetta and Porsena in New York’s East Village. We talk about her childhood growing up in Beirut and Italy—and how, to this day, she returns to the Tuscan farmhouse her family bought in the 1970s for their annual olive harvest and some of her recent writing on TASTE. Lees meer

Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, watch, and read lately.

Additional Reading and Listening:

Who Called the Carbonara Police? [TASTE]

A Very Roman Rice Ball [TASTE]

Substack’s Food Fellows [release]

TASTE Podcast 71: Eric Kim

Buy: Olives and Oranges and The Four Seasons of Pasta

Hosted on Acast. See acast.com/privacy for more information.

101: Jenny Dorsey

7 april 2022 · 32 min

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On this episode of the TASTE Podcast, we talk to chef, writer, and activist Jenny Dorsey. Jenny has beat Bobby Flay on Beat Bobby Flay and shown the internet how to make Spam-filled wontons, but she’s also the founder of the nonprofit Studio ATAO, which creates educational tools for food publications and organizations to think inclusively and equitably about their work. We talked about how VR goggles can shift the social dynamics at a dinner table, what makes a good neighborhood restaurant, and the astounding amount of research she put into writing the official cookbook for Avatar: The Last Airbender. Lees meer

Buy: Avatar: The Last Airbender: The Official Cookbook

Additional Reading:

The Virtuous, and Virtual, Activism of Studio ATAO [TASTE]

Toolkit for Recognizing, Disrupting, and Preventing Tokenism in Food Media [Studio ATAO]

Hosted on Acast. See acast.com/privacy for more information.

100: Dan Pashman

1 april 2022 · 34 min

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We’ve made it to 100 episodes, and it feels like we’re just getting started. Thank you for listening—we have some amazing things in the works and can’t wait to share them with you. Our guest this episode is a legend in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. In this fun conversation, we learn about how Dan pivoted his career from producing radio (including a stint with Marc Maron at Air America) to launching his own series that dives deep into all areas of food. We discuss what makes a great Sporkful episode and learn about Dan’s recent adventure of inventing a pasta shape. How do you invent a pasta shape? We’ll find out. We also ask Dan about some of his home cooking adventures and hear about an exciting new book in the works. Lees meer

Additional Reading and Listening:

Everything You Need to Know About Cascatelli [The Sporkful]

Are The Jell-O Heirs Cursed? [The Sporkful]

Are Shallots Bull$#!t? [The Sporkful]

Hosted on Acast. See acast.com/privacy for more information.

99: Jordan Michelman

29 maart 2022 · 34 min

Afspelen

For coffee fans and professionals, there is no more critical resource than the website and media company Sprudge, and we were really happy to have a lively conversation with Sprudge’s cofounder Jordan Michelman. While we do discuss the evolution of the so-called third-wave coffee bar around the globe, we also dive into Jordan’s career in journalism and discuss some of his memorable stories for TASTE and beyond. He won a James Beard Award for his PUNCH story on mineral water, and we talk about how he reports on topics with an interest that borders on obsession. Lees meer

Buy: The New Rules of Coffee

Additional Reading:

The Future of Ice Cream Is Here, and It’s Vegan [TASTE]

Seltzer Is Over. Mineral Water Is Forever. [PUNCH]

My Favorite Cold Brew Isn’t Cold Brew at All [TASTE]

What Your Hangover Food Says About You [TASTE]

Hosted on Acast. See acast.com/privacy for more information.

98: Jenny Rosenstrach

24 maart 2022 · 42 min

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For many followers of the home cooking internet, Jenny Rosenstrach’s Dinner: A Love Story has been a steady hand holding the whisk for the past decade. She recently released the New York Times best seller The Weekday Vegetarians. As the name suggests, Jenny’s vision is of a world where plant-based eating becomes more of a Monday-through-Friday habit than a life-altering stricture. In this fun conversation, we talk about cookbooks, writing a weekly newsletter, and what’s next for one of our favorite food writers around. Lees meer

Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, match, and read lately.

Additional Reading, Listening, and Cooking:

The Weekday Approach to Eating Less Meat [TASTE]

The Roast Chicken Conspiracy [Cup of Jo]

Black Calamari Orzo [Kalustyans]

Should You Write a Cookbook? [Everything Cookbooks]

Hosted on Acast. See acast.com/privacy for more information.

97: Ali Slagle

18 maart 2022 · 28 min

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If you’re a fan of recipes that make clever use of a handful of ingredients and a few swift moves in the kitchen, then chances are, you’ve probably cooked an Ali Slagle recipe. Maybe it was her margherita pizza reimagined as beans on toast, or maybe it was her oat milk chocolate pudding. Ali’s new book, I Dream of Dinner, is full of these types of recipes that manage to be both wildly efficient and gently playful at the same time. In this episode, we talk about the book and Ali’s life on the road this past year, developing recipes from a camper van. Lees meer

Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, or read lately.

Check out Ali’s Book: I Dream of Dinner

Additional Reading:

I’ve Made Everything from Gnocchi to Mapo To ] fu in My Camper Van’s Kitchen [The Strategist]

Masa Harina Cornbread [Los Angeles Times]

Eric Kim’s Maple Milk Bread [The New York Times]

Hosted on Acast. See acast.com/privacy for more information.

96: Jenny G. Zhang

15 maart 2022 · 33 min

Afspelen

We’ve long been fans of Jenny G. Zhang’s incisive journalism and podcasting, and we couldn’t wait to have the current Gawker editor and writer on the show. In this wide-ranging conversation, we talk about food in the time of TikTok, Zhang’s memorable 2018 Eater story about Pizza Hut in China, and the regular food she covers in her Gawker column Regular Food Reviews. We also talk about the world of NFTs in food. Lees meer

Additional Reading and Listening:

American Pie [Eater]

Why do people on TikTok Chew Like This? [Gawker]

I’m Sick of Scrolling Past Essays to Get to Recipes I’m Not Paying For [Eater]

Give Your Dumpling a Crispy Skirt [TASTE]

Hosted on Acast. See acast.com/privacy for more information.

95: Emily Weinstein

10 maart 2022 · 53 min

Afspelen

On today’s episode, we have a great conversation with Emily Weinstein, the Food and Cooking editor of the New York Times. We’ve been great admirers of the work at NYT Cooking, and we took the opportunity to cover many subjects in home cooking and food media. We talk about what makes a great story and some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein’s long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot. Lees meer

Also on the episode, TASTE editors Anna Hezel and Matt Rodbard have a discussion about language, particularly the words they’ve effectively banned from the pages of TASTE. Can you guess what they are?

Additional Reading:

Subscribe to Emily’s newsletter: Five Weeknight Dishes

The Fish That Makes Me Want to Cook [New York Times]

One Huge Hog, One Long Day and a Nourishing Southern Tradition [New York Times]

Why Does Every Recipe Have to Be Magic? [TASTE]

Hosted on Acast. See acast.com/privacy for more information.

94: Nisha Melvani

4 maart 2022 · 34 min

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Today on the TASTE Podcast, we’re talking to Nisha Melvani, the author of Practically Vegan. Nisha is the creator of the website and Instagram account Cooking for Peanuts, a source for colorful, practical, no-nonsense plant-based recipes. We talk about how much range cashews have as an ingredient for creamy dishes, and about why tempeh has such a bad reputation (and how to make it taste truly delicious). We also discuss how using less salt can actually make you a much better cook. Lees meer

Also on the show, TASTE editors Anna Hezel and Matt Rodbard return with a Three Things segment. Matt is excited about two upcoming barbecue cookbooks and Anna discusses her tinned fish storage situ, while shouting out some favorite recipes from Caroline Schiff and Sohla El-Waylly.

Check out Nisha’s book: Practically Vegan

Additional Reading:

Caroline Schiff’s Salted Honey Focaccia [TASTE]

Yurrita Boquerones in Vinegar [Fresh Direct]

Sohla El-Waylly’s Braised Lamb Shoulder with Dried Chiles and Dates [Serious Eats]

Hosted on Acast. See acast.com/privacy for more information.

93: J. Kenji López-Alt

1 maart 2022 · 40 min

Afspelen

On today’s episode, we have a really fun conversation with the one and only J. Kenji López-Alt. As the author of The Food Lab, Kenji has been a guiding force in home cooking for over a decade. He’s back with a new book, The Wok: Recipes and Techniques, and we discuss creative ways to cook with one of the best tools around. We go all the way back to the heady days of early Serious Eats, a time when food blogging was starting to find its footing, and Kenji reflects on his time working at the scrappy start-up. We also talk about some of his favorite condiments and spices and what foods he enjoys most in the kitchen. Lees meer

Additional Reading:

A Lamb Stew With a French Onion Twist [New York Times]

The Scientific Methods of J. Kenji López-Alt [Seattle Met]

J. Kenji López-Alt says Seattle’s bagels are as good as New York’s [Seattle Times]

Hosted on Acast. See acast.com/privacy for more information.

92: Cathy Barrow

24 februari 2022 · 22 min

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On today’s episode, we’re sitting down with longtime food writer and cookbook author Cathy Barrow. Cathy’s the author of Mrs. Wheelbarrow’s Practical Pantry, Pie Squared, and When Pies Fly. Her most recent book, Bagels, Schmears, and a Nice Piece of Fish, makes the case for bagels at home. As she points out, if you throw together the dough before bed and proof it in the refrigerator overnight, boiling and baking in the morning is a complete breeze. We discussed some of the biggest bagel myths and truths out there. It turns out that using New York City tap water isn’t really a necessity, but getting the right flour is. Lees meer

Check out Cathy’s book: Bagels, Schmears, and a Nice Piece of Fish

Pick up Some Ingredients for Bagels at Home:

High-Gluten Flour

Non-Diastatic Malt Powder

Pumpernickel Flour

Hosted on Acast. See acast.com/privacy for more information.

91: Missy Robbins

17 februari 2022 · 34 min

Afspelen

Today on the show we are speaking with one of the clearest and most singular voices in Italian cooking in New York City, Missy Robbins. In the episode, we turn back the clock to the heady days of Missy running two major NYC restaurants in the late aughts, as well as discuss her current hit Brooklyn restaurants Lilia and Misi. We also talk about her new cookbook, Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, which she wrote with our former TASTE colleague and friend Talia Baiocchi. We find out about the duo’s extensive research and reporting, and how the book has taken off online since it was released last fall. Have you spotted folks stamping out pasta coins on the internet? We have. Lees meer

Additional Reading:

45 Pasta Shapes and Counting [TASTE]

Recipe: Spaghetti alla Puttanesca [Pasta]

Recipe: Spaghetti with Colatura and Bread Crumbs [Pasta]

Buy the book: Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes

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90: Mark Canha

10 februari 2022 · 31 min

Afspelen

In this episode, we’re sitting down with Mark Canha, the biggest food personality in Major League Baseball. Mark is an itinerant diner who documents his eating and cooking on Instagram as @bigleaguefoodie. We asked him about his pregame eating rituals, as well as some of the restaurants in New York that he’s most excited to check out as a new player for the New York Mets. We also talked about some untapped markets for Italian stadium food served in plastic souvenir helmet bowls. Lees meer

Later in this episode, hosts Matt Rodbard and Anna Hezel catch up about the most exciting things they’ve cooked and eaten in the last few weeks.

Additional Reading:

In Singapore, Lunar New Year is a Multicultural Feast [New York Times]

Skillet Greens with Runny Eggs, Peas, and Pancetta [New York Times]

NY Indonesian Food Bazaar [Facebook]

Smorgasburg LA

Danny Boy’s Famous Original

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89: Daniela Galarza

3 februari 2022 · 30 min

Afspelen

For the past year and a half, Daniela Galarza has written one of our favorite things on the internet: a four-day-a-week cooking column for the Washington Post food section, Eat Voraciously. In this episode, we hear about Daniela’s journey from pastry cook and private chef to holding down editorial jobs at LA Weekly, Eater, and the Post. We also talk about some of the great work she’s done as a writer for TASTE, particularly focusing on pastry and desserts. And she answers the burning questions of the day: What makes a great recipe, and what makes a great food newsletter? Lees meer

Additional reading:

The Tart That Launched a Thousand Tarts [TASTE]

Spain’s Burnt Cheesecake Breaks All the Rules [TASTE]

Big Crisp Energy [TASTE]

How do you like to cook your least favorite veggies? We’ve got ideas, too. [WaPo]

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88: Gary Shteyngart

27 januari 2022 · 34 min

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Today on the show, we’re catching up with Gary Shteyngart, a New York Times best-selling novelist and food writer who has written memorable books including The Russian Debutante’s Handbook, Super Sad True Love Story, and his most recent work, the rollicking pandemic satire Our Country Friends. In this episode, we talk about some of Shteyngart’s world travels, both as a hired gun and for fun, as well as what he’s eating and drinking in his Upstate New York home. We also remember New York City restaurants from the 1990s and early 2000s, including fond memories of the long-lost Meatpacking District bistro Florent, which plays a role in his most recent novel. Lees meer

Check out Gary Shteyngart’s recent book Our Country Friends.

Hosted on Acast. See acast.com/privacy for more information.

87: Fanny Gerson

20 januari 2022 · 35 min

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On today’s episode of the podcast, we’re talking to Fany Gerson, the pastry chef mastermind behind La Newyorkina, Dough, and, most recently, Fan-Fan Doughnuts in Bed-Stuy, Brooklyn. In addition to making some of New York’s most legendary doughnuts, Fany has written extensively about the paletas, ice creams, and other sweets of Mexico, where she grew up. We talked about the secret ingredient that makes her yeasted doughnuts special, how the fan-fan (her signature eclair-like doughnut baton) came about, and some of the best, often-overlooked Mexican food in New York. Lees meer

Later on the show, hosts Anna Hezel and Matt Rodbard discuss the ever-present, ever-evolving world of fad diets.

Additional Reading:

Mexican Desserts and the Magical Can [TASTE]

Inside Fany Gerson’s Brand-new Doughnut Shop [Grub Street]

The Best Advice After Trying Every Fad Diet? Just Eat. [TASTE]

When SnackWell’s Was the Flavor of Permissible Indulgence [TASTE]

The Summer of Halo Top [TASTE]

Buy Fany’s cookbooks: My Sweet Mexico, Paletas, Mexican Ice Cream

Hosted on Acast. See acast.com/privacy for more information.

86: Hrishikesh Hirway

14 januari 2022 · 24 min

Afspelen

Today on the show, we’re talking to Hrishikesh Hirway, the musician behind The One AM Radio, the podcaster behind The West Wing Weekly and Song Exploder, and the host of Netflix’s adaptation of Song Exploder. In addition to collaborating with Yo-Yo Ma and interviewing musicians like Michael Stipe and Alicia Keys, Hrishikesh is also the cohost, with Samin Nosrat, of Home Cooking, which has quickly become one of our favorite food podcasts during the pandemic. Lees meer

We talked about the joys of savory oatmeal, lessons learned from hosting a call-in show about cooking, and a very special mango pie. We also got to hear about an exciting new EP that’s hot off the presses.

Additional reading and listening:

Accept Cookies [Substack]

A Very American Mango Pie, Inspired by Indian Aunties [The New York Times]

Song Exploder, The West Wing Weekly, Home Cooking

Hosted on Acast. See acast.com/privacy for more information.

85: Cara Nicoletti

6 januari 2022 · 37 min

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Today on the show, we have a colorful conversation with Cara Nicoletti, a fourth-generation butcher, writer, and cofounder of the vegetable-centric sausage company Seemore Meats & Veggies. We’ve fallen hard for these sausages, which are made with 35 percent vegetables, and we wanted to have Cara on the podcast to talk about how she went from working at the legendary Meat Hook butcher shop in Brooklyn to disrupting the sausage game. We also talk about the many problems with the massive investment and growth of the plant-based meat megacompanies, and how TASTE readers can buy better at their local butcher shops. Lees meer

Also on the program, hosts Anna Hezel and Matt Rodbard discuss all things chicken soup: the many versions made around the world, and how the recipe is interpreted in some of our favorite recent cookbooks. Matt also remembers many a fine bowl of Detroit Lions’ loss chicken soup.

Additional reading:

Can Chicken Soup Save Us? [TASTE]

Samgyetang: Korean Ginseng Chicken Soup [TASTE]

Cooking At Home by David Change and Priya Krishna

Hosted on Acast. See acast.com/privacy for more information.

84: Bart van Olphen

29 december 2021 · 33 min

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On today’s episode, Anna sits down with longtime chef and sustainable seafood advocate Bart van Olphen. The Dutch chef has written many cookbooks for an international audience (including several on the topic of tinned fish), and he’s the founder of Sea Tales, a company that sells sustainable canned tuna, anchovies, and sardines. They talked about why tinned fish is having a moment, how to shop responsibly for seafood, and Bart’s newest book, Veggies & Fish. Lees meer

Later on the show, Anna talks to author and alternative medicine advocate Deepak Chopra about mindful holiday eating and why the self-care industrial complex might not be such a bad thing. Deepak has some thoughts about how to eat well (and thoughtfully), even in the midst of a hectic travel schedule or a deluge of holiday celebrations.

Buy the books:

Veggies & Fish, by Bart van Olphen

Total Meditation, by Deepak Chopra

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83: Edy Massih

22 december 2021 · 25 min

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One morning this fall, Matt found himself in Greenpoint, Brooklyn, seated in the front yard of Edy’s Grocer, the remarkable deli and specialty food shop run by the amazing young entrepreneur Edy Massih, who joins him on the show today. Massih formerly worked as a caterer, and during the pandemic, he took over a storefront and began selling all sorts of delicious foods—all with a modern and exciting point of view. There’s a long list of mezze—Lebanese small plates like baba ganoush, rosy ricotta, and za’atar goat cheese—as well as harissa paste, jams, oils, and packaged spice rubs. It’s a delightful shop, cared for with the greatest eye for detail and deliciousness. We find out how the store began and how its ambitious owner is making things work during this challenging time to be running a food business. Lees meer

Additional reading:

Edy Massih Wants to Be 'the Middle Eastern Martha Stewart' [Grub Street]

The Dish: Chef Edy Massih on Lebanese roots, new shop [CBS This Morning]

He Rescued an NYC Deli So He Could Share Lebanese Food With the World [The Manual]

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82: Jean Kyoung Frazier

17 december 2021 · 34 min

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Matt met author and television writer Jean Kyoung Frazier through Instagram during last year’s NBA playoffs. She is a Los Angeles Clippers fan, he’s a Brooklyn Nets fan, and they had a lot to talk about. But what most inspired the exchange, and eventually this episode, is Jean’s novel Pizza Girl, which is based partially in a suburban Los Angeles pizzeria. We speak with Jean about how she writes about food in her fiction, as well as not writing about food on Law & Order: Organized Crime. We also talk about her upbringing in Southern California—the food, the hoops, and how pizza topped with pickles plays as a critical plot point in her work. Lees meer

Also on the show, hosts Anna Hezel and Matt Rodbard talk about some of the winter cooking projects and goals they will be undertaking during the colder months ahead. We go through a year of buying cookbooks and clipping recipes on the internet, but sometimes we run out of time to actually make them. Winter is a time to make things happen, and your cohosts have some thoughts about cannelloni, kimbap, khao soi, chocoflan, fresh tortillas, and pan pizza.

Additional reading:

Writing Toward Feeling: An Interview with Jean Kyoung Frazier [The Rumpus]

Long Distance with Jean Kyoung Frazier [Literary Arts]

Buy the book: Pizza Girl

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81: Tammie Teclemariam

14 december 2021 · 45 min

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If you’ve caught some of the exciting new writing coming from the relaunch of Gawker, you may have read some food writing by Tammie Teclemariam, who’s been taking down moka pots, making the case for buying a whole ham, and lauding the Black Russian as a far superior alternative to the espresso martini craze. Tammie’s also written for TASTE about the virtues of fried chicken livers, how Caraflex is the ultimate cabbage flex, and why mozzarella in carrozza is the fanciest iteration of a grilled cheese. We talked about some of the joys (and terrors) of whole-ham ownership, as well as a few unexpectedly cool ideas for holiday drinking. Lees meer

After recording the episode, it was announced that Tammie will be New York Magazine’s first ever Diner-at-Large. You can follow along with her eating and writing in 2022 here.

Also on this episode, hosts Anna Hezel and Matt Rodbard dive into the topic of nonalcoholic drinks for celebratory occasions—all of the sodas, seltzers, and beers that are worth pulling out for a toast, including drinks from Kimino, Casamara Club, and Athletic Brewing. Finally, Matt recalls his grandma Gert’s stash of Canfield’s Diet Chocolate Fudge in Highland Park, Illinois.

Additional reading:

On the Acquisition and Maintenance of a Ham [Gawker]

Moka Pots Make Shitty Coffee [Gawker]

If You “Like” Espresso Martinis You’ll Love the Black Russian [Gawker]

Have You Fried a Chicken Liver Lately? [TASTE]

The Grilled Cheese Gets Regal [TASTE]

The Year I Ate New York [New York Magazine]

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80: Samah Dada

9 december 2021 · 28 min

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Samah Dada is the brainpower behind Dada Eats, a recipe blog that has blossomed into a plant-based lifestyle brand. We got to know Samah a few years back at a TASTE Podcast taping at Books Are Magic, and we have been following her career as she’s grown from Today Show production assistant to author of Dada Eats: Love to Cook It. In this interview, we talk about her recipes for chocolate chip cookie pie and the “best dal ever” (controversial!) while diving into her understated and, we'd say, highly seasoned take on plant-based cooking. Samah’s vibe is fun and approachable, and the lack of meat and dairy in her recipes is sorta less emphasized. We also talk about the challenge of baking with avocado and her time working food TV. Lees meer

Additional reading:

How Samah Dada Got The Confidence To Share More Personal Recipes [Cherry Bombe]

Chocolate chip cookie pie [Dada Eats]

2 Easy Plant-Based Dinner Recipes For When You're Cooking Solo [Today]

Buy the book: Dada Eats: Love to Cook It

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79: Jamie Oliver

3 december 2021 · 30 min

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Our guest today needs little introduction—but if you didn’t grow up watching cooking on television over the past 20 years, here’s the deal. Jamie Oliver 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 TV that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. Lees meer

Oliver was a joy to have on the program, and we talk about the early days of his television career, working at the River Café with the legends Ruth Rogers and Rose Gray, and a pressing question: Blur vs. Oasis (while discussing bassist turned cheese maker Alex James). We also learn about his latest book, Together: Memorable Meals Made Easy.

Additional reading and viewing:

Jamie Oliver’s first TV appearance in 1997 [YouTube]

It’s Not Always Excellent to Be Jamie Oliver [The New York Times]

Keep Cooking and Carry On [Jamie Oliver website]

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78: Lucas Sin

30 november 2021 · 51 min

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The truly unique food worldview of chef and entrepreneur Lucas Sin is shaped by a Hong Kong upbringing, a US education, and a deep love for culinary history, which we talk about in this entertaining interview with one of the food world’s rising stars. We also discuss his love of the Midwest—Michigan in particular—and how his work at his restaurants, Junzi and Nice Day, is partially based on a drive to “reeducate” Americans about Chinese American food, which represents over 45,000 independent mom-and-pop restaurants around the country. And if you haven’t followed Lucas on Instagram, you are missing out. Lees meer

Also on this episode, cohosts Anna Hezel and Matt Rodbard talk about cooking the whole fish! There are many techniques being presented in the recent crop of cookbooks released this fall. They debunk some of the myths about the difficulty of cooking the whole fish (it needn’t be hard), and they each share some of their fondest memories of cooking whole fish at home and enjoying it around the world.

Additional reading:

A Course Correction for American Chinese Food [TASTE]

Best New Chefs 2021: Lucas Sin [Food & Wine]

1 Fried Rice, 4 Ways [YouTube]

Grab That Whole Fish By the Tail [TASTE]

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77: Paige Lipari

26 november 2021 · 44 min

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Archestratus is Paige Lipari’s Greenpoint, Brooklyn, café and cookbook store. For over six years, the store—stacked neatly with copies of new and used titles, as well as dusty magazines and long-forgotten reference materials, with a stellar Sicilian restaurant attached—has become one of New York City’s go-to spots for exceptionally curated book browsing paired with molten arancini. In this episode, we speak with Lipari about how one of the country’s finest cookbook stores survived the pandemic—and eventually grew, with a recent expansion. We also talk about many of her favorite fall cookbooks, just in time for the holiday book buying season. Have you picked up a title today? Archestratus will have what you are looking for. Lees meer

Also on the show, we speak with Cathy Erway. She’s a journalist, podcast hosting legend, and TASTE columnist. We talk about some of her recent work, including stories about sugar, sesame oil, and chile powder. We also discuss her recent cookbook collaboration, and the process of collaborating on cookbooks with chefs more broadly.

Additional reading:

How Many Chile Powders Does Your Kitchen Need? [TASTE]

When White Sugar Won’t Do [TASTE]

Spring for the Good Sesame Oil Already [TASTE]

Visit Archestratus online at: archestrat.us/

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76: Vallery Lomas

19 november 2021 · 41 min

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Vallery Lomas is a former Washington, DC, lawyer, a current New York City food writer and restaurant chronicler, and the author of a wonderful new cookbook, Life Is What You Bake It. Vallery also competed on—and won— season 3 of The Great American Baking Show. In this interview, we talk a little bit about her season of the show, which unfortunately never aired because of many allegations made against one of the judges. We also tackle some of the baking world’s biggest questions—we’re talking cookie vs. brownie and mint vs. white chocolate. Lees meer

Also on the show, cohosts Anna Hezel and Matt Rodbard talk about one of the greatest culinary achievements in the history of food (at least to one of the hosts): ranch dressing. They discuss what defines ranch, the beauty of ranch on pizza, and how ranch may need a little PR. Well, here is some PR!

Additional reading:

Vallery Lomas and Ruby Tandoh on New Cookbooks and Old Food Media [TASTE]

Leah Chase Expanded Horizons for Black Women in Food [TASTE]

Ranch Isn’t a Dressing. It’s a Lifestyle. [TASTE]

Buy the book: Life Is What You Bake It

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75: Benjamin Lorr

16 november 2021 · 37 min

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There are plenty of things we take for granted about walking into a grocery store: the fluorescent lights, the astoundingly inexpensive milk, the neatly stacked boxes of Nabisco cookies. But as Benjamin Lorr uncovers in his book The Secret Life of Groceries, there’s more than meets the eye. Lorr went undercover as a Whole Foods fishmonger, boarded a shrimp-fishing boat in Thailand, and rode along with a truck driver in a quest to understand some of the unseen economics and labor that fuel our everyday commodities. In this episode, we talk about supply chain disruptions, neighborhood grocery tastemakers, and the origins of Trader Joe’s. Lees meer

Also on the show, Anna sits down with author and journalist Leah Koenig to discuss the burgeoning world of TikTok and Instagram foraging.

Additional reading:

It Was a Big Year for TikTok Foraging [TASTE]

Benjamin Lorr’s ‘The Secret Life of Groceries’ Book Being Adapted As TV Docuseries [Deadline]

Buy the book: The Secret Life of Groceries

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74: Priya Krishna

11 november 2021 · 41 min

Afspelen

Our old friend and former TASTE columnist Priya Krishna has had a meteoric rise in food media, starting in the marketing department at Lucky Peach and going on to roles at Bon Appétit and, most recently, the New York Times, where she is a star reporter on the Food desk. In this interview, we talk about the new book she wrote with David Chang, Cooking at Home, and how they both set out to write a book that was original, opinionated, and clearly not the Momofuku Cookbook 2.0. We also talk about some of her recent stories at the New York Times, as well as in the pages of TASTE. Lees meer

Also on the show, Anna Hezel speaks with Adam Erace, author of a recent hit story about the godfather sandwich, a mainstay in delis on the East Coast. We found out how the sandwich takes on many personalities—and was not necessarily inspired by the film that shares its name.

Additional reading:

Was Cast Iron Almost Canceled? [TASTE]

The Vegan Jerky Industrial Complex [TASTE]

Why Do American Grocery Stores Still Have an Ethnic Aisle? [The New York Times]

The Godfather Sandwich Is Everything and Nothing [TASTE]

Buy the book: Cooking at Home

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73: Jesse Szewczyk

5 november 2021 · 45 min

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Jesse Szewczyk is a talented food stylist, recipe developer, and author of a new cookbook, Cookies: The New Classics. Were you hoping for some inspiration for your planned holiday cookie swap? He has some really creative takes on classic cookies, including Smoked Butter Chocolate Chunks and Cacio e Pepe Slice and Bakes. In this episode, we talk about his unique creative process, in which he comes up with the cookie name first and then backs into the actual recipe development—a bold move indeed. We discuss his former life as a corporate recipe developer, helping develop concepts for major fast food and QSR chains like Buffalo Wild Wings, Sizzler, and the granddaddy of them all, Taco Bell. Lees meer

Also on the show, cohosts Anna Hezel and Matt Rodbard talk about some of their favorite cookbooks, both big and small, being released this fall. They discuss books about Chicago pizza, New York pizza, Southern baking, sustainable meat, and the latest from Dorie Greenspan and Sandor Katz.

Additional reading:

Brown Butter–Bourbon Rice Krispies Treats [Food52]

Pumpkin Chocolate Chip Cookies [The Kitchn]

Parmesan Cheesecake Bars [TASTE]

Buy the book: Cookies: The New Classics

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72: Jacques Pépin

2 november 2021 · 37 min

Afspelen

You may know him as the friendly face who joins Julia Child on-screen to cook crêpes Suzette with precision and to improvise with big hunks of pork in Julia & Jacques Cooking at Home. Or you may know him from one of the most viral omelet instructional videos of all time. But lately, the celebrated 85-year-old chef, TV personality, and author has been focusing on cooking what’s growing in his garden, painting chickens, and showing the internet how to prepare a meal on a tight budget. In this episode, Anna Hezel speaks to Jacques Pépin about some of these recent passions—and why nonstick pans are so key to making a perfect omelet. Lees meer

Also on the show, Matt Rodbard catches up with Adam Reiner, the founder of the Restaurant Manifesto and the author of a recent TASTE story about the brilliant cookbook manuscript left behind by late pastry chef Gina DePalma.

Additional reading:

When Jacques Pépin Made All the World an Omelet [TASTE]

The Pastry Chef’s Lost Cookbook [TASTE]

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71: Eric Kim

28 oktober 2021 · 32 min

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We are BACK, and have some incredible interviews lined up on the freshly relaunched TASTE Podcast. One of those interviews is with Eric Kim. Eric has a signature style with his food writing and journalism, which has appeared frequently in the New York Times, Food52, and other publications. He blends a truly lyrical style of prose with deep reporting chops and a knack for simple and highly focused recipe development—a rare triple threat! In this conversation, Eric talks about some of his hit recipes in the Times, and he shares details about his forthcoming cookbook Korean American, out next March. We also talk about how crushing deadlines can sometimes inspire a genius recipe idea. Lees meer

Also on the show, cohosts Anna Hezel and Matt Rodbard discuss what they’ve been up to for the past two years and how the TASTE Podcast is coming back bigger, bolder, and featuring 100 percent more ranch dressing.

Additional Eric Kim reading:

The Perfect Dinner for Two [New York Times Magazine]

What’s in Your Second Fridge? [TASTE]

The Best Coffee Break Is an Affogato [New York Times]

Preorder Eric's book: Korean American

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70: Anna Hezel & Matt Rodbard

6 augustus 2019 · 32 min

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The TASTE Podcast has brought some incredible friends and heroes into the studio, and we wanted to relive some of our favorite conversations, including candid and sometimes hilarious talks with Ruth Reichl, Pete Wells, Helen Rosner, Dorie Greenspan, Julia Moskin, and Francis Lam. Lees meer

We also talk about all the exciting things in the works for TASTE, including our upcoming cookbook, Lasagna, and a bunch of other projects. This is not goodbye. This is see you on the Internet, or in person, very soon. You can follow us on Twitter at: @HezelAnna and @MattRodbard. And of course, visit TASTE online: tastecooking.com.

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69: Daniel Holzman

30 juli 2019 · 1 uur 19 min

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Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from working at Le Bernardin in high school, to his time as a young cook with Jean-Louis Palladin, to opening a restaurant with his best friend. Lees meer

Also on the show, journalists Matt and Ted Lee join to talk about their latest book, Hotbox: Inside Catering, the Food World's Riskiest Business. It’s a deep and meaningful look at the world of corporate catering. They talk about what it was like to go undercover.

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68: Chad Robertson

23 juli 2019 · 1 uur 37 min

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What a lineup on today’s episode! First up, Tartine’s Chad Robertson sits down for an interview at his brand-new Manufactory in downtown Los Angeles. We talk a bit about the grand expansion of Tartine but also go back to his early days of baking in his backyard in Northern California—and how he might just crave that simpler time. We also talk about his company’s move to Korea, and what it’s like to operate there. What a cool interview. Lees meer

Next up, I had the great pleasure of sitting down with Serious Eats founder Ed Levine. We talk about his early days in food journalism and the ups and downs of running a media start-up in a wildly competitive, and changing, landscape. We also dive into his great new memoir, Serious Eater.

Lastly we speak with Donna Leonard, the owner of legendary New York City restaurants Il Buco and Il Buco Alimentari. We talk about some of the amazing chefs who have cooked at the restaurants, and she closes with a ghost story.

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67: David Kinch

16 juli 2019 · 45 min

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David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential restaurant Quilted Giraffe—and how his post-shift meals at Midtown izakayas back then reflected the city’s changing culinary landscape. We also discuss his upcoming opening, Menton, and how he’s been traveling around America researching pasta. Lees meer

Also on the episode is Isaac Toups, the James Beard Award–nominated chef-owner of Toups’ Meatery in New Orleans and the author of Chasing the Gator. We discuss the definition of Cajun cuisine and how it occupies such a unique place in American culinary history. Plus, we talk about a trip he took to Lyon, France and the surprising connections he made.

Lastly, Max Falkowitz answers a burning reader question about the price of vanilla.

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66: Odette Williams

9 juli 2019 · 44 min

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Odette Williams is the author of Simple Cake and delivers on the book’s lofty promise: that baking cake can be simple! The book is organized into 10 base cakes and 15 toppings, and readers are encouraged to mix and match at their baking leisure. In this episode, we dive into what inspired the Australian bakeware designer to make the leap to publishing—and what is so rad about baking cakes for everyday snacking. Indeed, she’s a very big proponent of the snacking cake. What an idea. Lees meer

Also on this episode, photographer and author Austin Bush joins to talk about his incredible book, The Food of Northern Thailand. He shares stories of adventure and pork rinds, and what goes into the writing and reporting of a guidebooks. He’s currently working on editions for Laos and Vietnam. He also shares details about an upcoming book project.

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