The TASTE Podcast

It was a lot of fun having Bill Oakley in the studio. Bill is a writer and “professional food enthusiast,” as he says. He's also a former head writer for The Simpsons and has also written for The Cleveland Show and Portlandia and created the series Mission Hill. We loved talking with Bill about all kinds of food topics and his latest obsessions. We discuss writing food into memorable episodes of The Simpsons and his unique way of touring the country for highly entertaining live events. Bill is a real original.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: Larry's Ca Phe does refreshing matcha right, Chicago's Lula Cafe served the perfect asparagus dish, Aliza visited L'Industrie Pizzeria for the first time, Gary He, author of McAtlas, was on fire at the James Beard Awards. Also: Aliza is reading Butter: A Novel of Food and Murder, and Matt had a great time at The Great Nosh and recaps the amazing food.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kelly Mencin is the pastry chef and owner of Radio Bakery, a cult-followed destination for filled croissants and focaccia sandwiches with two locations in Brooklyn. Radio's offerings—and its lines—are legendary, and today on the show Kelly talks about opening Rolo's, transitioning to Radio, and their continued efforts to try and meet demand.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge. 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.

Noor Murad is a Bahrain-born, New York–trained, London-based chef and the author of the wonderful new cookbook Lugma. You may know her recipes from her time running the Ottolenghi Test Kitchen and contributing to the books Falastin, Shelf Love, and Extra Good Things. Now it's time to get to know Noor herself through this delicious collection of traditional and re-imagined dishes from Bahrain and beyond.Also on the show we catch up with Brian Voll, the creative force behind the innovative cookbook series Menus By Brian.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge. 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.

It was so much fun having Chris Morocco in the studio for a wide-ranging conversation about cooking, media, and his nearly two decades working at Condé Nast. Chris is the food director of Bon Appétit and Epicurious, overseeing the test kitchen team and the recipes they develop. In this episode, we go back to Chris's early career working at Vogue before landing an assistant job in the BA Test Kitchen. We go over how he currently leads the team and how they think about seasonality, taste, and getting people to cook more in this rapidly changing world. We're big fans of Chris's work, and it was exciting speaking with him.We're hosting a really cool live podcast event in Brooklyn on July 23, featuring Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic, visit the Bell House website.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.

Dan Giusti is the founder and CEO of Brigaid, an organization bringing restaurant chefs to school cafeterias and senior centers. Formerly the head chef at Noma, he's now dedicated to providing delicious and healthy meals to 40 institutions across the country. This year alone, Brigaid expects to serve over a million meals. It's so special to have Dan in the studio to talk about growing up on Italian American classics, pivoting from Noma to Brigaid, and how all the work happens.Also on the show we have a terrific conversation with Adrian Miller. He's the author of a groundbreaking new book: Cooking to the President's Taste: Asian Heritage Chefs in White House History. We talk about how lesser-known Asian chefs have helped shape the food in the White House, and possibly policy.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.

Today's episode is really special: an eating and drinking survey of the wonderful city of Portland, Oregon. Matt visited recently and shares all his dining experiences, which span regional Thai, tasting menus, incredible pour-over coffee, and some '90s nostalgia. He also catches up with two legendary Portland chefs who share why their city is one of the nation's best.First up is Gabriel Rucker. He is the chef-owner of Le Pigeon and Canard and the winner of two James Beard Awards. He's also a cookbook author and a runner and has some nice skills on the links. We talk all about Le Pigeon's evolution over its nearly two decades in Portland.Next we speak with Earl Ninsom. He's the chef behind some of the city's top Thai restaurants, including Eem, Hat Yai, Yaowarat, and Langbaan, which was the winner of the 2024 James Beard Award for Outstanding Restaurant. We talk about his early life in Portland and how tapping into specific Thai dishes, served with flair and ambition around the city, has brought him great success.Save our Google Map of all the places mentioned in the episode. This episode was supported by Travel Portland.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rebecca Firkser is a writer, recipe developer, and food stylist based in Brooklyn. Her debut cookbook, Galette!, celebrates the highly riffable, always buttery pleasures of free-form tarts. In this episode, Rebecca and Aliza go deep on developing foolproof pastry recipes for nervous bakers like me, making a debut cookbook after years of working on others, and more. Also on the show, Matt catches up with Mitchell Davis to talk about the Great Nosh, a Jewish food and culture festival taking place on June 22 in New York City. They talk about the incredible lineup of chef collaborations, including Thai Diner x Katz's Deli, Caroline Schiff x Junior's Cheesecake, JP Park of Atoboy x Apollo Bagels, and Zahav x Ed Szymanski of Dame.While The Great Nosh is sold out, the festival has opened up additional tickets for the 2pm entry. Use the code TASTE to access the tickets at: thegreatnosh.comDo 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.

We've been covering the nonalcoholic beer scene at TASTE for a minute, and it was a lot of fun having one of the most exciting names in the industry, Tate Huffard, in the studio. Tate is the founder of Best Day Brewing, which makes one of our favorite NA beers available today. Tate shares the story of the company, and how he's bringing NA versions of Kolsch and IPAs to the masses. We also zoom out and talk about the future of NA drinking and how craft beer drinkers are embracing cans and bottles and kegs of beer. If you were ever interested in how nonalcoholic beer is made and why you are starting to see more of it around, this is the episode for you.Also on the show, we have a great conversation with Rob Jensen. He's the co-founder of Chicago-based Visitor and we learn about the company's unique approach with NA beer. Think: Less is more. 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. Read more:It's Cool to Care About NA Beer [TASTE]The 9 Best Non-Alcoholic Beers to Stock Right Now [Seven Fifty Daily]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 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 Tammie Teclemariam. Tammie writes as the Underground Gourmet at New York magazine and combs the city for the most exciting new and historical restaurants. We cover so many topics in this episode, including New York City's frozen yogurt boom, international chain restaurants, and whether Gen Z is really opposed to keeping a bar tab going. We also talk about the recent New York Times 100 Best Restaurants list as well as what Tammie is enjoying in the NYC food scene.Featured on the episode:7 New York City Slices in 5 Hours [Food Time with Matt Rodbard]This City Is Ready for Some Fro-Yo [New York Magazine]Gen Z Doesn't Want to Start a Bar Tab [NYT] A Chain Opening That's Worth Getting Excited About [New York Magazine] 100 Best Restaurants in New York City [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Woldy Reyes is a New York–based chef and founder of the boutique catering company Woldy Kusina. He's become known for creating modern, fashionable, plant-based food, and now he's sharing it in a debut cookbook: In the Kusina: My Seasonal Filipino Cooking. Today Woldy talks about the inspiration behind In the Kusina, his Filipino pantry essentials, karaoke, and more.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 Meadow in Portland is our perfect store, a visit to Brooklyn's Taquería El Chato, Mush peanut butter and an overnight oats conversation. Also: Exceptional Thai tea at Nuar in Manhattan, In for Dinner by Rosie Kellett is out in August and giving 1990s Jamie Oliver, and Coqodaq knows what people want in NYC. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we have a very fun episode highlighting one of the country's emerging culinary cities: Traverse City, Michigan. Located in Northern Michigan on the stunning shores of Lake Michigan, Traverse City has a restaurant and wine scene that attracts visitors from around the globe. And this August marks the debut of the Traverse City Food & Wine, running August 20–24. In this episode, we speak with some of the people who make Traverse City such a special place.First up we speak with Sarah Welch, a Top Chef finalist who ran the acclaimed restaurant Marrow in Detroit before moving to Traverse City to open a forthcoming restaurant with her husband, Cameron Rolka of Detroit's Mink. Next, we hear from Traverse City Food and Wine director Whitney Waara about the amazing event, with a lineup of chefs including Tyler Florence, Ji Hye Kim, Mei Lin, and Kate Williams. To close, we learn about Traverse City's growing wine region from Patrick Brys of Brys Estate Vineyard and Winery.For Traverse City Food & Wine tickets visit traversecityfoodandwine.com. This very special episode is supported by Traverse City Tourism and Pure Michigan.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adam Roberts is back on the show, and we couldn't be happier to speak with him about his terrific debut novel, Food Person. You may know Adam from his pioneering food blog (now on Substack), The Amateur Gourmet, but we know him now as a fiction writer digging into the world we talk about often here on the show: food media, cookbooks, collaborations, and all the behind-the-scenes drama that can pop up therein. Adam has written an incredible universe in the novel, and we discuss how he wrote it and how cookbooks truly informed the writing process.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: Chicago's Lao Peng You has an incredible house noodle soup, Overcompensating is our favorite new show, Betweener is an interesting energy drink alternative. Also: A visit to the new Mission Chinese in Manhattan's Chinatown, Lula Cafe remains a Chicago legend, Askinosie Chocolate is a favorite new chocolate company and puts the farmer front and center. 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.

Mehreen Karim a Brooklyn-based pop-up chef, recipe developer, and food writer. You may know her from seeing her compete on Gordon Ramsay's Next Level Chef, but today she's coming back on our show to talk about writing her first cookbook, Make It Plant-Based! Southern, and editing a larger plant-based cooking series. I always have so much fun catching up with our friend Mehreen, and this episode is no exception.Also on the show, TASTE contributor Vrinda Jagota stops by the studio to talk about two of her recent stories about the real-world effects of going viral: The Expansive, Absurdist Canvas of Tiramisu and Indian Pizza Is Extremely Online.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.

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, 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: 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. We'd 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 we're 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 America's Gay Restaurants. I loved both of these books, and I'm 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. 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.

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 Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” 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 Jaya's career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” 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. We'd love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We've All Been In Thomas Keller's 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. 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. 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.

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. 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.

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.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. 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 Craddock See 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. 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.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.

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. 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.

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.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.

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.

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. 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.

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, 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. 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. 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.

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. 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 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.

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.

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.

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.

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 Gleason. 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.

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.

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.

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.

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.

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 CiderDo 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.

Driven by her passion for food and travel, Rachel Simons traded her corporate law career for an entrepreneurial adventure, cofounding Seed + Mill, New York's first store devoted entirely to sesame products. Located in the iconic Chelsea Market, the business quickly captured the hearts of locals and tourists alike, evolving into a nationally celebrated brand. Today on the show, we speak with Rachel about her growing business and her terrific new cookbook, Sesame: Global Recipes + Stories of an Ancient Seed.Also on the show, Aliza chats with fashion writer Emilia Petrarcha about the rise of the resSTOREaunt, aka restaurants attached to luxury brands in NYC and beyond.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:Would you eat at a reSTOREant? [Shop Rat]Give Printemps un Moment [The Cut]Seed + Mill Halva [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We are excited to bring you this episode. Recently Matt headed out of the studio to visit Philadelphia, one of America's great food cities, to check out the scene and report back on his findings. He visited bakeries and coffee shops and stopped by a really cool cookbook store. He felt the incredible spice and vibes at Kalaya and met a bunch of new friends along the way. In this episode, we speak with Tyler Akin, the chef of Bastia, an exciting tribute to the food of Sardinia and Corsica. We also catch up with Muhammad Abdul-Hadi, who runs the mission-driven Down North Pizza and is the author of a terrific new cookbook, We the Pizza. Throughout the episode, Matt and Aliza chat about some exciting food and drink discoveries.Save our Google Map of all the places mentioned in the episode.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.

Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden's career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe. Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet.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.

On today's episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy's Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake.Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina's favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein. This special episode was brought to you by Beef. It's What's For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The one and only Adam Richman joined us in the studio for a really memorable conversation. Adam has been a fixture of food TV for over two decades, and he is one of the sharpest minds in the game. His series The Food That Built America just returned for season six, and we talk about Adam's career exploring the foods of the world on shows like Man v. Food and many other food TV hits. What an interesting guy! Also on the show we have a great conversation with Lyndsay C. Green. She's the restaurant and dining critic at the Detroit Free Press and discusses here recent feature on the top 10 new restaurants in 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.

Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy's philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang lovers out there, this is the episode for you.)Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Buy: The Choi of CookingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

MacKenzie Chung Fegan is the restaurant critic for the San Francisco Chronicle, which has just released its top 100 restaurants list. It's the first time in six years the publication has done a big list like this, and in this episode, MacKenzie goes over how she chose the restaurants and why the Bay Area food scene is absolutely on fire. We go over many of the picks, including the top ten. Also on the episode, Aliza and Matt talk about a recent trip to San Francisco and a number of exciting restaurant discoveries. Some of the places were on the Chronicle's list, while others may have slid under the radar. Matt visited bakeries and coffee spots and had a number of memorable meals. Places visited include: Bodega, Neighbor's Corner, The Coffee Movement, Hi NRG, El Mil Amores, Che Fico, Outerlands, Aziza, Maison Nico, Timbri Hotel.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.

Sisters Danielle and Gabrielle Davenport are the cofounders of BEM, a bookstore and community space for Black food literature. After years of operating online and at pop-ups, they're getting ready to open a permanent location in Bed-Stuy. It's so fun to have Danielle and Gabrielle in the studio to nerd out on food literature, building a family business together, and more. Also on 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: Cake Zine x Seeyousoon hosted a pop-up, Breadivore is doing really great bread and viennoiserie in South Brooklyn, and some thoughts on Girl Scout cookie season. Also: A review of Graydon Carter's memoir, When the Going Was Good, checking in at Wu's Wonton King, The Studio is a great new show on Apple TV+. 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.

We're pretty sure many of you have at least heard of Cava and have possibly ordered lunch or dinner from the wildly popular Mediterranean restaurant chain. In this episode, we have a really cool conversation with Cava's cofounder, Ted Xenohristos. We talk about the company's early days and how Ted's Greek heritage and detail-minded approach have made Cava one of the biggest restaurant stories in years. We discuss the group's broad expansion, how the company's IPO changed everything (and nothing at all), and how Ted looks at developing culinary ideas that are accessible, a little exotic, and pretty darn delicious. Also on the show we have a great talk with actor Alexandra Metz. She plays Dr. Yolanda Garcia on one of our favorite shows of the year, the medical drama The Pitt. We talk about filming the intense emergency room scenes, and what it's like to hit craft service after sawing off a patient's limp (act sawing, of course). We also hear about all the food in her life growing up in a Jewish and Latina household. Follow her Instagram: @metzaballsoup.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.

We're excited to launch 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 will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric's media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.You can check out the full episode on YouTube now.Featured on this episode:Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? [NYT]What Can't Jerk Do? [TASTE]Chef Eli Sussman Named NYT Restaurant Critic [Instagram]Lessons From Germany on a Better Bratwurst [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We have such a great episode today. Shilpa and Miro Uskokovic are the husband and wife duo behind the amazing new New York City bakery Hani's Bakery + Café, located in the East Village. First up Matt has an amazing conversation with Shilpa about her professional cooking career, which led to a job at Bon Appétit. Today Shilpa is BA's senior test kitchen editor, and we talk about some of the stories she is working on and how the new BA Bake Club is getting so many people to take a break and just bake.Later on, Aliza catches up with Miro to talk about his own incredible pastry career and his legacy as pastry chef at Gramercy Tavern, where he worked for over a decade. Of course, they also talk about Hani's and the amazing desserts, breads, and other items lining the bakery's case. Shilpa and Miro are two of our favorites in food—what a power couple! I hope you enjoy this episode.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.

Robert Sietsema is a longtime New York City restaurant critic and neighborhood wanderer who has written for the Village Voice and Eater and who, prior to that, ran the influential underground food zine Down the Hatch. He currently publishes a really great Substack, Robert Sietsema's New York. It's dispatched in a purely Sietsema way - full of reporting, knowledge, and lots of undiscovered restaurant gems around New York City. You should really be reading Robert's work and our conversation covers burgers, soups, pizza, and New York as a place that has everything - and not always good. Also on the show, Matt shares about his recent trip to Tucson, Arizona. What a great food city! Mentioned on the episode: Seis Kitchen at Mercado San Agustin, La Estrella Bakery, Presta, La Mesa Tortillas, Time Market, Casa Asada, Taqueria Juanitos, El Rustico. Check out the Tucson Google map and save for a future visit.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:5 Wonderful Things I've Eaten Around NYC Lately [RSNY]This Is TASTE 51: Robert Sietsema [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 fun having Molly Yeh back in the studio for an absolute riot of a conversation. Molly is legitimately one of the funniest writers (and guests) that we've encountered in a long time, and has amazing recipe writing chops to boot. We get into all sorts of topics on the show including her latest book about Midwest baking, Sweet Farm. We talk about Minnesota's deep cookie salad traditions, the genius of Furikake puppy chow, and what it's like to live on a sugar beet farm.Also on the show it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Besha Rodell's memoir Hunger Like a Thirst, Carolina Gelen with a hot (cold) coffee tip, Selva is an all-day cafe/wine bar doing special things. Also: Syme's Letter Writer will make you appreciate letter writing in a special way, Sing Sing didn't get the attention it deserved, Brooklyn's Dinner Party is a restaurant serving what we are looking for right now, Wonder Bread has its first product launch in a hundred years. 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:This Is TASTE 153: Molly Yeh [TASTE]8 Reasons Why Molly Yeh Loves Yogurt More Than LIFE [BA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We recently headed out of the studio to visit Victoria, British Columbia, to check out the food and drink scene and report back on my findings. Listeners, this is a really exciting place, and we're excited to speak with Andrea Alridge, the chef at a terrific new restaurant, Janevca, and Lori Joyce, owner of truly unique ice cream shop, Better Acres Ice Cream. Victoria rests on the naturally stunning Vancouver Island and is located a short ferry ride from Vancouver and Seattle. We found amazing coffee, fine dining, a historic botanical garden, and fresh seafood around every corner. Throughout the episode, Aliza and Matt also catch up to talk about some of the highlights of the visit. We hope you enjoy our dive into Victoria.Save our Google Map of all the places mentioned in the episode. Visit Tourism Victoria for more information on places to eat and 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. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we welcome Eric Adjepong to the studio, who, along with the writer Korsha Wilson, has released one of our favorite books this spring: Ghana to the World. It's a wonderful collection of stories and recipes that captures Eric's deep connection to Ghana and how the country's cuisine has shaped his career. Eric has appeared on Top Chef and various Food Network programming, and he shares his amazing story and the deep reporting that went into this special book.Also on the show are sisters Alia and Radwa Elkaffas, who have been creating food videos together for over a decade. Known online as the Food Dolls, they've built a following with craveable recipes that blend their Egyptian heritage with their Midwestern upbringing. Now it's all enshrined in their new debut cookbook: Pretty Delicious. It's so fun chatting with Alia and Radwa about finding cooking inspiration, working together as sisters, and 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 Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.