Podcast appearances and mentions of matt rodbard

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.

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'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.

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.

This episode is from our friends at This Is TASTE. Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She's a singular force in the NYC baking scene, and it's so fun to have her on the show today to talk about what she's been up to since publishing her first book, her love of kitsch, and more. This Is TASTE is co-hosted by Aliza Abarbanel and Matt Rodbard. You can subscribe to This Is TASTE at Apple, Spotify, or wherever you get your podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

Subscribe to Throwing Fits on Substack. Welcome to another semi-regular episode with friends both new and old, codename: Friday Fiasco. This Week, Jimmy and Larry are living deliciously and podding chill hangout style with TASTE editor-in-chief and co-host of the This is TASTE podcast Matt Rodbard to talk everything from working with Anthony Bourdain and nerding out over coffee to the reservation app wars and soup season on The Only Podcast That Matters™ so you can take your ass into the weekend in style.

For this Money Talks, Felix Salmon chats with food writer, podcaster, and cookbook author Matt Rodbard about the latest trends in the culinary biz. They discuss the Korean restaurant craze, the rise of non-alcoholic drinks, and how grocery stores got cool. They disagree on the usefulness of physical cookbooks but agree that MSG is underrated. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and an additional segment of our regular show every week. You'll also be supporting the work we do here on Slate Money. Sign up now at slate.com/moneyplus to help support our work. Podcast production by Jared Downing and Cheyna Roth. Learn more about your ad choices. Visit megaphone.fm/adchoices

For this Money Talks, Felix Salmon chats with food writer, podcaster, and cookbook author Matt Rodbard about the latest trends in the culinary biz. They discuss the Korean restaurant craze, the rise of non-alcoholic drinks, and how grocery stores got cool. They disagree on the usefulness of physical cookbooks but agree that MSG is underrated. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and an additional segment of our regular show every week. You'll also be supporting the work we do here on Slate Money. Sign up now at slate.com/moneyplus to help support our work. Podcast production by Jared Downing and Cheyna Roth. Learn more about your ad choices. Visit megaphone.fm/adchoices

For this Money Talks, Felix Salmon chats with food writer, podcaster, and cookbook author Matt Rodbard about the latest trends in the culinary biz. They discuss the Korean restaurant craze, the rise of non-alcoholic drinks, and how grocery stores got cool. They disagree on the usefulness of physical cookbooks but agree that MSG is underrated. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and an additional segment of our regular show every week. You'll also be supporting the work we do here on Slate Money. Sign up now at slate.com/moneyplus to help support our work. Podcast production by Jared Downing and Cheyna Roth. Learn more about your ad choices. Visit megaphone.fm/adchoices

For this Money Talks, Felix Salmon chats with food writer, podcaster, and cookbook author Matt Rodbard about the latest trends in the culinary biz. They discuss the Korean restaurant craze, the rise of non-alcoholic drinks, and how grocery stores got cool. They disagree on the usefulness of physical cookbooks but agree that MSG is underrated. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and an additional segment of our regular show every week. You'll also be supporting the work we do here on Slate Money. Sign up now at slate.com/moneyplus to help support our work. Podcast production by Jared Downing and Cheyna Roth. Learn more about your ad choices. Visit megaphone.fm/adchoices

For this Money Talks, Felix Salmon chats with food writer, podcaster, and cookbook author Matt Rodbard about the latest trends in the culinary biz. They discuss the Korean restaurant craze, the rise of non-alcoholic drinks, and how grocery stores got cool. They disagree on the usefulness of physical cookbooks but agree that MSG is underrated. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and an additional segment of our regular show every week. You'll also be supporting the work we do here on Slate Money. Sign up now at slate.com/moneyplus to help support our work. Podcast production by Jared Downing and Cheyna Roth. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we look at modern food and culture from two popular cuisines. First, we sit down with acclaimed food writer Khushbu Shah to talk about her debut cookbook, which is all about Indian home-cooked dishes. She shares ingenious hacks and delicious Indian-inspired recipes that can come together in a pinch using everyday pantry items, and teaches Francis how to make her Chili Cheese Toast.  Khushbu Shah is the author of Amrikan: 125 Recipes from the Indian American Diaspora. Then, we are off to Korea with Deuki Hong and Matt Rodbard. We talk about why Korean cuisine has taken the world by storm, their travels to Korea to document modern Korean cooking, and how regional Korean dishes are showing up in many parts of Korea. Deuki Hong and Matt Rodbard's latest book is Koreaworld: A Cookbook. They left us with their recipe for Sauteed Rice Cakes with Gochujang & Cream.Broadcast dates for this episode:June 21, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Chef Deuki Hong and journalist Matt Rodbard discuss their new cookbook, “KOREAWORLD,” and their upcoming celebratory dinner at Chai Pani on June 25th. Plus, we listen back to Lois's 2021 conversation with author and cultural historian Caseen Gaines about the 1921 history-making musical, “Shuffle Along.” Gaine's book is “Footnotes: The Black Artists Who Rewrote the Rules of the Great White Way.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, Josh and Nicole are joined by Deuki Hong and Matt Rodbard to talk about Korean food. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Steve Garner and Chef John Ash talk about Steve's recent trip to Chicago and some of the culinary highlights. They also chat about National Hazelnut Day! Check the Good Food Hour recipes for some great ideas from Chef John Ash. In the second half of the show, Steve and John talk about KOREA! Korean movies, culture, fashion and FOOD have exploded on the world stage these past 5 years, and there are no better chroniclers of where the action is than Chef Deuki Hong and Matt Rodbard. They began seeking out Korean food superstar chefs and producers 10 years ago, releasing the smash best seller 'Koreatown: A Cookbook' in 2017. Now their highly anticipated follow up 'Koreaworld: A Cookbook' has just been released. Matt Rodbard joins us today, sharing stories and of course great recipes.

This week, we're delving into the world of Korean food as the country continues to win admirers around the world for its creative outputs. We sit down with TV chef and author Judy Joo to discover more about the nation's regional cuisine. Plus: Sophie Monaghan-Coombs flicks through ‘Koreaworld: A Cookbook' with co-author Matt Rodbard, while Petri Burtsoff gets a taste of the Korean wave in Helsinki.See omnystudio.com/listener for privacy information.

On this week's menu: a follow-up conversation about South Korea's soft power and how cultural influence - especially through food - can amplify a country's presence beyond its own borders and into a “global mainstream”. Lending us their informed perspective are chef Deuki Hong and food journalist Matt Rodbard. They've co-written the New York Times Bestselling book KOREATOWN and have now released a delicious sequel KOREAWORLD. So they know a thing or two. Watching the full video episodes on YouTube. Check out KOREAWORLD: Penguin Random HouseFollow Deuki:Instagram: https://www.instagram.com/deukihongFollow Matt:Instagram: https://www.instagram.com/mattrodbardFollow Us:Instagram: https://www.instagram.com/fulldiscoursepodTikTok: https://www.tiktok.com/@fulldiscoursepod Follow the host Josh:Instagram: https://www.instagram.com/thejoshelkin TikTok: https://www.tiktok.com/@thejoshelkin YouTube: https://www.youtube.com/thejoshelkinThis has been a Diamond MPrint ProductionProduced by Diane Kang and Melisa D. MontsProduction Camera and Audio by Jeff LeuPost-Production Sound by Coco LlorensProduction Assistance by Melanie D. WatsonGraphics by Claudia Choi

Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions.RECIPES & LINKS:Sulguk (Alcohol Stew)Kong-Bul (Soybean Sprouts and Bulgogi)Haemul Pajeon (Seafood Pancakes)How to Party with Soju, Korea's Most Iconic SpiritClean-Out-the-Fridge KimchiGochujang Recipes That Pack a Fruity, Spicy Punch

In their second literary collaboration, Koreaworld: A Cookbook, authors Deuki Hong and Matt Rodbard take readers on an adventure to Korea, and to hubs of Korean food in the United States, to paint a vivid portrait of Korean food worldwide right now. On today's episode, Deuki and Matt share their impressions of modern Korea and its cuisine, and of some of is most important practitioners in the US. They also make the case for Korean food's, at long last, having found an abiding audience in the US.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Deuki Hong and Matt Rodbard think the worldwide appeal of K-pop and Korean cinema has boosted modern Korean food. Operating out of a gas station, how does Arezou Appel make some of LA's best cookies? Jennifer Yee of Baker's Bench talks about the joys and pitfalls of vegan pies. Dan Pashman dives into the global pantry to develop innovative pasta recipes. Sweet spring strawberries arrive at SoCal farmers markets. 

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon's rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. MORE WITH SIMON KIM:Famed NYC Office Tower Lures Michelin-starred Chef [NY Post]Simon Kim Wants Coqodaq to Be the Champion of Fried Chicken [Observer]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have a great interview that has been years in the making. Matthew Kang is the longtime editor of Eater LA and is plugged into all things in LA's Koreatown. In this conversation, we get into the big topics of the day in Los Angeles and have a spirited NYC vs. LA Koreatown debate. The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 4), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have two really great conversations. First is a talk with Katianna and John Hong, the chefs and co-owners of the groundbreaking Los Angeles Korean restaurant Yangban. We speak about the chefs' paths to the restaurant industry and what makes modern Korean food in LA so exciting. Also on the show, we have a wonderful talk with Nadia Cho, the coauthor of an excellent new book, Jang, and one of our most well-connected friends in food. Nadia and Matt have traveled to Korea many times together, and they get into their stories from the road as well as how Korean food has evolved in New York City over the past decade.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Susan Kim in the studio. Susan is a chef, a food stylist, and the proud Korean American business owner behind Doshi. Susan was born in Seoul and raised in California, and she cooked at Chez Panisse before moving to NYC in 2016. We get into her take on the modern Korean food scene and her journey working both in restaurants and in food editorial. It's great having Susan in.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Alex Lau in the studio. Alex is a food photographer who has shot covers and magazine spreads for some of the most interesting clients in the world—including traveling to Korea multiple times to work on Koreaworld. Alex spent four years working at Bon Appétit, and we get into his truly amazing journey from fashion closet intern to one of the most gifted shooters around. What a great talk.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It's a new cookbook from Deuki Hong and TASTE's Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. To kick things off, we are catching up with Francis Lam, editor in chief of Clarkson Potter and host of The Splendid Table. Francis is Deuki and Matt's longtime editor, and he speaks about how they collaborated on the book. We also hear about Francis's journey through journalism, including working in TV, in radio, and at the legendary Gourmet magazine. It's great having Francis in the studio.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 4), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Marissa's guest is award-winning cookbook author and editor of TasteCooking.com, Matt Rodbard. Matt and co-author Deuki Hong have a truly special new cookbook out, Koreaworld, which looks at how Korean food has developed in Korea and across the globe. Marissa makes herself a Seoul specialty, the espresso tonic, and the darker side of Trader Joe's is also discussed. You'll want to hear this. Purchase his book here: https://www.amazon.com/Koreaworld-Cookbook-Deuki-Hong/dp/0593235940 Learn more about your ad choices. Visit megaphone.fm/adchoices

In our last episode of 2023, Kate, Kristin and Molly discuss food trends and how they apply to the cookbook world. Whether it's butter boards, nacho tables, "girl dinner" or baked potato bars these stunt foods can loom large yet die quickly in the public consciousness. They discuss ideas on identifying trends, how to capitalize on them and the importance of keeping a variety of demographics in mind when working on "trendy" topics. Finally, we list some things we're looking forward to in 2024. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsKristin Donnelly's Cookbook Proposal Class  Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBeautiful Boards by Maegan BrownEveryday Snack Board by Largeman-Roth Rdn FrancesKoreatown by Deuki Hong and Matt Rodbard

We're big fans of Marissa Mullen and super excited to have her back in the studio to talk about the keys to winning the holiday entertaining game (mostly through cheese), and also reveal some details about an exciting trip to France we are planning for next summer. Our latest TASTE Travels has Marissa joining TASTE editor Matt Rodbard for a week of cheese, wine, and castles in Normandy. Limited spots are filling up quickly. Marissa is the author of two books revolving around modern entertaining and the art of the cheese plate. Her latest, That Cheese Plate Wants to Party, is a sharp and highly enjoyable guide to buying cheese for all sorts of occasions, including a solo evening at home. We hope you enjoy this talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM MARISSA MULLEN:TASTE Travels France: Exploring Camembert, Calvados, and The French Countryside [TASTE]That Cheese Plate Turns 10! [Ticket link]How to Cut Every Type of Cheese [Salon]Everything You Ever Wanted to Know About Cheddar [F52]

As writer and podcast host Chris Black tells it, he sits at the heart of American culture. “The bridge between the high and the low; the very high and the very low.” This is a very good—and often entertaining—place to live, and in this episode we get to know Chris a bit better through his particular takes on restaurant culture, home cooking, cookbooks, and the two cities he spends the most time in: New York and Los Angeles. Chris is the cohost of How Long Gone (along with Noma beat reporter Jason Stewart) and consults for brands like J.Crew, Thom Browne, Stüssy, Balenciaga, and Reigning Champ. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM CHRIS BLACK:‘How Long Gone' Is in It for the Long Haul [NYT] Bring Back the Power Lunch [GQ]This Is TASTE 163: Jason Stewart [TASTE]How Long Gone 306: Matt Rodbard [official]

Today on our episode #368 of All in the Industry®, Shari Bayer has two guests joining her from Los Angeles. First, Brad Metzger, who founded his company BMRS (Brad Metzger Restaurant Solutions), in 2003; a premier Hospitality Recruitment and Placement Firm with 7 Associates, representing many of the most successful restaurants, celebrity chefs and hotels in Southern California and around the US. In 2010, he pioneered the concept of the Test Kitchen which was a first for the recruiting industry, and in 2018, Brad founded the LA Chef Conference, which is a premier industry conference on the West Coast, taking place on Monday, October 30th at the LA Trade-Tech's Culinary Arts Pathway in LA. And second, Sherry Yard, a Brooklyn-born, nationally acclaimed chef, restaurateur, cookbook author, teacher, and presenter, who's innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who's Who of Food & Beverage in America, among other accolades. Sherry's career includes working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs around the world. Her current company, Bakery by the Yard, is a made-to-order and pop-up bakery celebrating everyday and holidays, and Sherry is participating in this year's LA Chef Conference. Shari will be be attending the LA Chef Conference for a book signing with her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook), with local Now Serving book store. For all of the conference details, go to lachefconference.com. Today's show also features Shari's PR tip to be a matchmaker, Special Broadcast for our Industry News segment from the IACP 2023 Awards (International Association of Culinary Professionals), which took place on Friday, September 29 at New York City of Technology in Brooklyn, in conjunction with the IACP SUMMIT. Shari has interviews with IACP cookbook winners for Food Issues & Matters with Daniel Holzman and Matt Rodbard for their book: Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Harper Wave); Trailblazer Award winner Max Tucci of Delmonico's, celebrating 187 years of culinary excellence in NYC; and Jennifer English, a James-Beard award winning cullinary broadcaster, and Editor-at-Large at Food & Beverage Media/Proof Magazine; who moderated a panel on Publishing at the IACP Summit. Thanks and congratulations to all. Go to IACP.com for a full list of winners. Shari also shares her Solo Dining experience at Chef Amanda Shulman's Her Place in Philly, while she was in town for Sisterly Love Collective's Cookbooks and Convos for an event with her book CHEFWISE at El Merkury. Thanks to all who attended and the support! And, Shari wraps things up with the final question. Photo Courtesy of Brad Metzger, Sherry Yard, Shari Bayer, LA Chef Conference.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Hi I'm Margie Nomura and welcome to another episode of our side dish: The Dream Dinner Party. This is the mini episode where we invite a guest to tell us all about their dream dinner party. This is a game I know a lot of people have played on long car journeys or maybe first dates so it's really fun to sit down with a different guest each week and hear who they would invite and what they would serve. You're allowed to invite 4 people – anyone you want, and I think its impossible to listen without thinking of your own answersThis week we have Matt Rodbard who is a critically lauded writer, editor and author of food and culture books s well as the host of the this is taste podcast – a show which features culturally relevant and surprising discussions about food and drink. There's nothing matt doesn't know about restaurants and what's hot – so it was fun to sit down with him and talk all about dinner parties and his dream dinner party. I do hope you enjoyed todays episode and make sure you're subscribed to catch all episodes of The Dream Dinner Party and Desert Island Dishes. Thank you so much for listening, and thank you to Kru Cafe coffee for sponsoring this weeks episode. You can find them online at crukafe.com where you can currently get 50% off their discovery box. And they are also available at Waitrose. Hosted on Acast. See acast.com/privacy for more information.

Restaurant Fiction reviews the fictional restaurants, bars, and clubs in TV and Film. In addition, we bring on the writers, directors, chefs, and creative tastemakers to talk about the iconic fictional places. In this episode, we break down and review the fictional restaurant the character Carmy works at 1 year before he works at The Beef in Season 1. We bring along Matt Rodbard.Who is Matt? Matt Rodbard is a seasoned writer and editor specializing in food and culture. He's penned New York Times and Publishers Weekly bestsellers like "Koreatown: A Cookbook" and "Food IQ." He's also the founding editor of the award-winning online magazine TASTE.Restaurant Fiction is hosted by Monis Rose.For more Restaurant Fiction episodes, go to: https://podcasts.apple.com/us/podcast/restaurant-fiction/id1296680768To read the reviews of the fictional restaurants, bars, and clubs in TV & Film, go to: https://www.restaurantfiction.com/To listen to Restaurant Fiction on Spotify, go to: https://open.spotify.com/show/3yZwmW6hLJ9e38nfUcf1aN?si=600fccd1b54a47cd

Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Now, we've known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America's most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current Taco Editor at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book American Tacos, a modern classic. We talk about the state of the taco in America, among many other topics.More From Nicole A. Taylor and José R. Ralat:A Juneteenth of Joy and Resistance [NYT]Hibiscus Snow Cones [Food & Wine]A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor [YT]Defining ‘Guisado' Is Just as Messy as the Dish Itself [Texas Monthly]

Molly and Kristin chat with Matt Rodbard; writer and founding editor of the online food and culture magazine TASTE, all about his career in food media. He reveals the surprising way he got started, how his collaborations came about and the documentary visual style of some of his books. He shares some ups and downs of his writing career, how he balances his many projects and his hopes and excitement for the future of cookbooks. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsMatt RodbardWebsiteInstagramTwitterTasteThe Taste PodcastTaste Pitching Guideline Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showKoreatown: A Cookbook by Deuki Hong and Matt RodbardFood IQ by Daniel Holzman and Matt RodbardPok Pok by Andy RickerLasagne by Anna HezelBeyond the Great Wall by Jeffrey Alford and Naomi DuguidAndrea Nguyen's booksPriya Krishna's booksAlison Roman's booksMasala by Anita JaisinghaniChaat by Maneet Chauhan and Jody EddyTin to Table by Anna HezelSheet Pan Chicken by Cathy ErwayMaangchi's Real Korean Cooking by Maangchi

We're big fans of Marissa Mullen, and we are really super excited to have her in the studio to talk about her career working in the music industry (she worked at both The Tonight Show Starring Jimmy Fallon and The Late Show With Stephen Colbert), but mostly to talk about cheese. She's the author of two books revolving around modern entertaining and the art of the cheese plate. Her latest, That Cheese Plate Wants to Party, is a sharp and highly enjoyable guide to buying cheese for all sorts of occasions, including a solo evening at home. Also on the show we catch up with Daisy Alioto, the co-founder of innovative media company, Dirt, which has been called the "Village Voice of the Internet" (a big compliment). We talk about how food lives and breathes on the Internet, and dive into Web3's influence on the restaurant industry. Are we ready for a "post-food" reality?Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23.MORE FROM MARISSA MULLEN: How to Cut Every Type of Cheese [Salon]Everything You Ever Wanted to Know About Cheddar [F52]Death of the Podcast [Dirt]A-List Mukbang [Dirt]FOLLOW, FOLLOW, FOLLOW:instagram.com/thatcheeseplateinstagram.com/daisandconfusedinstagram.com/mattrodbardinstagram.com/taste

Comedians writing books about food is nothing new, and in some cases, we are pretty allergic to the practice. But with Dan Ahdoot's smart and candid memoir, Undercooked, the Cobra Kai actor and longtime stand-up comedian has written with truth and wit, and we couldn't put the book down. In this episode, we talk with Dan about his time working at the infamous Spotted Pig in New York, and we ask for some of his go-to spots for Persian and Korean food in Los Angeles. We also find out what pops on the craft service table and how a recent encounter with Jerry Seinfeld was just as you would expect it: awkward and hilarious. Also on the show, Aliza and Matt join producers Pat Stango and Shalea Harris for what can only be described as a fantasy football-style draft of the farmers market produce. With the number one pick in the 2023 fruit and vegetable draft…tune in to find out where strawberries, Golden Crisps, and concord grapes land.Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23.MORE FROM DAN AHDOOT:Dan Ahdoot Is Sticking With Grocery Delivery [Grub Street]TASTE Podcast 171: Zosia Mamet [TASTE]Green Eggs and Dan [Apple Podcasts]FOLLOW, FOLLOW, FOLLOW:instagram.com/standupdaninstagram.com/mattrodbardinstagram.com/tasteBuy: Undercooked

Most all of us are driven by a desire to create something that makes an impact. Be it through food, or through coffee, we craft an experience and hope that the values and culture that drives us shines through with each plate and cup served. In many ways, we are relaying a story through our craft in hopes that that story and experience will be accurately captured and told by others. Through his writing, that is exactly what today's guest does in the culinary world. Today we are talking with award winning author and founder of TASTE,  Matt Rodbard. Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He's the author of Koreatown: A Cookbook, a New York Times Bestseller, Food IQ, a Publishers Weekly Bestseller, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Foundation Awards. He's the host of the long-running podcast TASTE, a show featuring conversations with the most interesting people in food, cookbooks, media, and more. In this conversation we explore Matt's career, what he has learned writing about food, chefs and the culinary industry, how coffee can learn from the world of restaurants, and how the craft of cooking, writing, and coffee are connected.  We cover: Matt's development as a writer and storyteller The deeper meaning of food and culture The difficulty of writing to effectively reflect heart and soul What the biggest issues are in the restaurant world today Awards and staying in touch with pleasing guests Accessible luxury and rooted experiences Why the flavor wheel in coffee needs to be thrown out What coffee needs to do to improve and learn from our culinary counterparts   Links: https://tastecooking.com/ https://www.instagram.com/taste/ Related episodes: 219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 393 : The Tyranny of Taste w/ Kosta Kallivrousis Coffee and Cocktails Coffee and Chocolate Interested in leveling up your coffee shop or setting up 1:1 coaching? Click here to schedule a free consulting discovery call with KTTS Click here to book a formal one-on-one consulting call! Visit our amazing Sponsors! www.groundcontrol.coffee www.pacficfoodservice.com www.coffeefest.com    

Tom Simoneau, co-owner of Simoneau Vineyards is here with his annual Wines of the Year show for 2022, on California Wine Country with Steve Jaxon, Harry Duke and Dan Berger. Every year, Tom Simoneau brings us his favorite wines of the year at the end of December. You can hear the episodes for 2018, 2019, 2020 and 2021 here on the CWC website and you can read about the years 2017, 2016 and 2015 on Tom's website. Book of the Year Food IQ, 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman & Matt Rodbard. ($35) You're probably thinking Food IQ? Is that a wine book? Well, wine is food, sans aucune doute, e senza dubbio! The more you become involved with wine, you will tend to choose wine to match what you're serving for dinner. So this fun and informative cookbook will help even the most timid cook take a walk on the wild side! The extensive website is a bonus, www.foodiq.co On the following list of Tom Simoneau's Wines of the Year for 2022, the wines are listed with their approximate retail price, and those available at Bottle Barn are marked with @BB after the price. Best Whites Sparkling Wine Caraccioli Cellars 2016 Blanc de Blancs, Escolle Vineyards, Santa Lucia Highlands, $85. I love my job! Every year I discover something new. This year it's Caraccioli Cellars. This sparkler took my breath away. Tiny, tiny bubbles that tickle the tongue. Can a glass smile? With this wine in it, it does. Winemaker Scott Caraccioli says all the wines he makes are estate grown, so he has complete control. And it shows up in the glass. They make small lots, so their wine club is highly recommended. caracciolicellars.com Chardonnay Cuvaison 2020 Coeurtina, Napa Valley, Los Carneros, $60. We recently learned that there are now 8 billion people in the world today. That's almost as many Chardonnay brands on the market! But, I'm up to the challenge. I'll taste them all so you don't have to. This Cuvaison Coeurtina Chard is one you do not want to miss. From its shimmering gold color, to its floral aroma and complex mouth feel, what else do you need? Maybe a nice piece of salmon? Check out their beautiful facility in Carneros. cuvaison.com Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Sauvignon Blanc Dry Creek Vineyards 50th Anniversary 2021 Fume Blanc, Sonoma County, $16, @ BB All together now - Celebration now, come on, du ta du da du du.  Not much of a singer but Dry Creek Vineyards brings me to song. Celebrating 50 years, that's a long time! 50 years ago founder Dave Stare planted Sauvignon Blanc in Dry Creek Valley. Today his daughter, Kim and her husband, Don Wallace, run the winery. Can I call them the first family of Dry Creek Valley? Why not! Here's to the next 50! drycreekvineyard.com Off Dry White Morgan 2021 Double L Vineyard Riesling, Santa Lucia Highlands, $24, @BB. Morgan opened their doors in 1982 after Dan Morgan Lee met a banker that shared his vision of starting a winery. That banker would eventually become his wife. Wondering what a really good California Riesling tastes like, wonder no more. From grapes grown on the only certified organic vineyard in the Santa Lucia Highland. These foot stomped grapes made a 10.6% alc. wine showing apple and white peach, more fruity than sweet. Kabinett style. Bright and dry. morganwinery.com Most Fun Wine Harry, Tom, Dan & Steve. 19 Crimes, Martha's Chard, California Chardonnay, $11.99, @BB Can you ever have too much of a good thing? Now, a Martha Stewart Wine. Let's see, Martha's name appears on cookbooks, magazines, TV shows, home wares, restaurants, mail order meal kits, she's also a home designer and now wine! Martha, what took you so long? With a click from the back of the bottle, Martha tells you all about it. Who knew? Even her bottle talks. Click and hear her for yourself. Martha's Chard, it's a good thing.  https://19crimes.com/products/19-crimes-marthas-chard

George Saunders is the author of nine books, including the novel LINCOLN IN THE BARDO, which won the Man Booker Prize, and the brand-new short story collection LIBERATION DAY. On today's episode George is in conversation with Matt Rodbard, host of the popular food culture show THE TASTE PODCAST. They discussed Chicago pizza, Santa Cruz coffee, lunch in Texas oil fields, and food of the future. It's a fun, wide-ranging discussion. You can also subscribe to THE TASTE PODCAST right on this very platform. Now enjoy Matt Rodbard in conversation with the author George Saunders.

Matt Rodbard joins Jesse this week to wax nostalgic about his past at MTV, explain how an Egg McMuffin machine kickstarted his career as a food writer, and to lovingly share his One: Technically-Not-Barbecue Oven Ribs. Matt Rodbard is a writer, editor and co-host of the TASTE Podcast. You can follow him on Twitter and Instagram @mattrodbard. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

In your quest to become a better home chef, you probably find yourself wondering things like: What potato should I use in this recipe? How much salt should I put in this dish? Am I even making spaghetti right? But then you forget to Google the answer to your question, or if you do, you feel overwhelmed by the number of opinions out there.Well, my guest will cut through that noise and answer some of your cooking FAQs once and for all. His name is Daniel Holzman and he's a chef and the co-author, along with Matt Rodbard, of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Today on the show, Daniel will offer his advice on whether the kind of onion and potato you use in a recipe matters, and whether it's okay to use frozen vegetables. He explains why you should be less worried about getting foodborne illnesses from meat, and the type of food that's more likely to make you sick. Daniel offers the lowdown on salt, including how to figure out exactly how much you need in a dish; when to use the convection bake function on your oven; his recommendations for the best frying pan and chef's knife; the secrets to making perfect spaghetti, scrambled eggs, and steak; and plenty of other tips as well.Resources Related to the PodcastDaniel's restaurants:The Meatball ShopDanny Boy's Famous Original PizzaAoM Article: The Best Way to Salt MeatAll-Clad 10-Inch Frying PanWusthof Classic 10" Chef's KnifeVictorinox 8" Chef's KnifeAoM Article: Cooking With Cast IronVideo of Daniel Making Honey Boo Boo's "Sketti"AoM Article: How to Make James Bond Scrambled EggsAoM Article: Grilling the Perfect SteakConnect with Daniel HolzmanFood IQ WebsiteDaniel on TwitterDaniel on IG

Cookbook authors Daniel Holzman & Matt Rodbard answer your cooking questions & we head into the kitchen with Kenji López-Alt for a lesson on Mapo Tofu

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.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.More from the living legend Anna Hezel:The New Rules of Nonstick [TASTE]The Great Camp Cooking Boom [TASTE]Wait, Canned Salmon Is Good? [TASTE]Why Does This One Couch From West Elm Suck So Much? [The Awl]

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.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]

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.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 PizzaAdditional 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]

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.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

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.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]

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.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 DinnerAdditional 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]

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. 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]

It's time to get smarter in the kitchen with Dan Holzman and Matt Rodbard, authors of Food IQ available now everywhere! See omnystudio.com/listener for privacy information.

@rolandsfoodcourt w/ @gennaro.pecchia @paulofcharsky We can never get enough of one of the best in the biz! @adamrichman who not only premiered his new show #

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.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 VeganAdditional 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]

Ever feel like you're missing a few basic skills in the kitchen, but aren't quite sure how to level up your home-chef game? A new cookbook will help you with just that. Chef Daniel Holzman, co-founder of The Meatball Shop, and food journalist Matt Rodbard have joined forces for a new cookbook titled FOOD IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. They join us to discuss. 

Do you actually need to heat the oil in the pan before adding onions? Are fresh vegetables always better than frozen? And what's so special about a shallot? You have lots of burning questions about recipes, ingredients, and food science, and this week, we get some answers. Daniel Holzman and Matt Rodbard, authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, bring their culinary knowledge to The Sporkful, and take your calls. They reveal the secret ingredient for the best baked mac and cheese, explain when to start worrying about the color of raw ground beef, and separate fact from fiction around salting your pasta water.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell. This week's episode was mixed by Marina Paiz. Transcript available at www.sporkful.com

Ethan is joined by Chef Daniel Holzman and award-winning food journalist; Matt Rodbard, to talk about their new book. FOOD IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, contains cooking fundamentals, little-known culinary trivia and over 100 fool-proof and fantastic recipes.

Matt Rodbard is the founding editor of Taste Cooking, and he's written a few books, his newest, Food IQ, is out now. We chat with Matt about misspelling our last guest's name, waking up at 4 am for a flight, a visit to Sqirl, why Matt asked TJ to blurb his book, food snobbery, Chris hates the farmer's market, when a restaurant has a hot room...the food can suck, putting bleu cheese and mayonnaise in guacamole, exquisite California citrus, kefir, carrot cake exploration, a case for tinned fish, non-alcoholic spirits, cooking information that you can't google, cooking with MSG, and drinking olive oil. instagram.com/mattrodbard twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Listen now | Matt Rodbard is the founder and editor of the James Beard Award-winning website TASTE and the co-author of Koreatown: A Cookbook (with Deuki Hong) and the brand new cookbook Food IQ: Questions, Answers, and Recipes to Raise Your Cooking Smarts. In today's session, we talk all about Matt's childhood in Kalamazoo, Michigan, his mother's conversion to Judaism, and eating Reese's Peanut Butter Cup cereal. We also get into some heavy subjects like publishing accounts of chef abuse (what's the standard?), what counts as cultural appropriation, and whether or not I look good in an APC sweatshirt. This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe

Daniel Holzman has made a name for himself as a prolific and successful chef and operator, most recently at Danny Boy's Famous Original in LA; Matt Rodbard has done the same in the world of food writing, editing, online publishing, and podcasting as the founding editor of TASTE and the author of Koreatown. Now, the two friends and writing partners have concocted a wonderful, singular cookbook Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.On the publication day of their book, we're delighted to share this conversation, recorded remotely from an undisclosed and unique location somewhere in the City of Angels.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

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.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 LADanny Boy's Famous Original

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.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

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.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

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. 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

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.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]

On this episode, Julie Will, Vice President/Editorial Director at Harper Wave, interviews Matt Rodbard and Daniel Holzman, authors of FOOD IQ, available on February 22, 2022. Find show notes on librarylovefest.com Visit our website: librarylovefest.com. You can find us on Facebook (@librarylovefest), Twitter (@librarylovefest), and Instagram (@harperlibrary). We also have a voicemail! Give us a call at 212-207-7773.

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.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]

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.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

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. 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

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. 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]

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.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

Matt Heart Spade & Jinners interview Taste founder / editor and New York Times bestselling author, Matt Rodbard. They discuss all the great (and not-so-great) food and drink spots from the '90s and aughts including San Loco, Schiller's, Pianos, Angels & Kings, Burritoville, Bereket, Great Jones Cafe, Sidewalk Cafe and many more. For the Repeat/Skip segment, they discuss Spoon's Kill the Moonlight (2002) and Hot Hot Heat's Make Up the Breakdown (2002).Follow us on social media:@mixtapememoriespodcast @pantheonpodcasts on Facebook@mixtape.memories on Instagram@MemoriesMixtape @pantheonpods on TwitterVisit mixtapememories.com for links to our Spotify playlists, blog posts and episode extras as well as the wonderful podcast network pantheonpodcasts.com for the episodes! Special thanks to Ryan Mulkey, our technical director who also wrote our theme song and drew our cover art!

Matt Heart Spade & Jinners interview Taste founder / editor and New York Times bestselling author, Matt Rodbard. They discuss all the great (and not-so-great) food and drink spots from the '90s and aughts including San Loco, Schiller's, Pianos, Angels & Kings, Burritoville, Bereket, Great Jones Cafe, Sidewalk Cafe and many more. For the Repeat/Skip segment, they discuss Spoon's Kill the Moonlight (2002) and Hot Hot Heat's Make Up the Breakdown (2002). Follow us on social media: @mixtapememoriespodcast @pantheonpodcasts on Facebook @mixtape.memories on Instagram @MemoriesMixtape @pantheonpods on Twitter Visit mixtapememories.com for links to our Spotify playlists, blog posts and episode extras as well as the wonderful podcast network pantheonpodcasts.com for the episodes! Special thanks to Ryan Mulkey, our technical director who also wrote our theme song and drew our cover art!

February 27, 2020 - Three of the most acclaimed restaurateurs in New York talk about the past, present and future of “Korean” restaurants in the city and beyond: Simon Kim of Cote; Jenny Kwak of Haenyeo; and Ellia Park of Atoboy & Atomix. Moderated by Matt Rodbard. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1349-beyond-32nd-street-korean-restaurants-of-the-moment

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

In part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, the three discuss how Falkowitz and Rodbard got started in food media and how their careers evolved. Falkowitz begins by underlining how intimidating it was when he first started working at Serious Eats. "I can't really describe the terror upon walking into the office," he says- though, he observes, that fear was tempered by the frenetic publication schedule, which was both liberating and educational. "It was a great trial by fire," Falkowitz says. "There was no time to second-guess yourself, and there was no time to dawdle with irrelevancies that weren't going to move the next story forward." Rodbard notes that the early days of his food-media career, around 2006, were an incredibly exciting time to be working in the industry. "It was a great moment for me to cover New York at a time when celebrity chefs were starting to really become a thing," he recalls. "It was captivating to me to cover this burgeoning celebrity-chef world." The two then describe how they eventually ended up where they are now: Rodbard is the editor-in-chief of Taste, an online magazine, and Falkowitz is a freelance writer, consultant, and host for Taste's podcast. Ed asks the two of them to expound upon the current state of food media, and what they think has changed. "I think it's a more diverse world," Rodbard says, echoing a point Falkowitz made in part one of their interview. "I think editors and editorial directors and bosses are making a really clear and conscious effort to diversify their staff, diversify their freelancers." The three of them discuss far more about the future of food media than can be captured in this brief blurb. To hear everything they have to say, you're just going to have to listen to the episode. --- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/2019/08/special-sauce-ed-levine-matt-rodbard-max-falkowitz-2.html

In the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz, and founding TASTE editor Matt Rodbard to share their perspectives. As two people who have co-written cookbooks with chefs, been on staff as editors and writers at food publications, and freelanced extensively, I thought they’d offer unique insights into what it takes to become food writer. And sure enough, they had no shortage of thoughts to share. Max started us off with a hilarious tale about life at the Falkowitz family table: "So my dream story is to write one of those really tender, loving, emotional pieces about my dad's pasta sauce, which he spends all day making. He has these giant cauldrons that his aunt used to only used to boil gefilte fish in and they're probably 30 gallon cauldrons. He chops up all of his olives and he browns his ground beef and he gets special types of tomatoes and he spends all day making the sauce. He invites his old college buddies to have the sauce. It's a whole thing, and the sauce is terrible...It's so bad. It tastes like canned olive juice...which is effectively what it is. Both of my parents are wonderful cooks, and they were for the most part raising me as independent single parents and did a fantastic job and gave me a life long love of food, but they have their missteps and one of them is the sauce."
 Matt's advice for aspiring food writers is quite simple: "Write all the time. It's like a muscle. It's like riding a bike. I mean, it's cliché, but it's true. You have to stay in shape. I think that's why I said the Yelp review was such a good thing to start with, because I was Yelping literally every meal I had and I think often with Twitter and with Social, people assume that's writing, but it's not writing. That isn't writing. That's something else." Max added this bit of pointed counsel: “Give a fuck. There's so much writing that feels totally dispassionate and procedural. If you're not doing this because you love it, you're not going to get paid doing this." Anyone who has contemplated pursuing this fulfilling but challenging career path should give these next two episodes a listen. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/08/special-sauce-matt-rodbard-and-max-falkowitz-on-becoming-food-writers.html 

It’s the TASTE Podcast series finale! For the past year and a half, we’ve brought some of our 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.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.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

The TASTE Podcast features lively conversations with the most interesting characters in the world of food, media, and culture (and sometimes a combination of all three). The program is hosted by TASTE editors Anna Hezel and Matt Rodbard, and often recorded live at Books Are Magic in Brooklyn, NY.

April 19, 2018 - Chef Douglas Kim, owner of Jeju Noodle Bar in the West Village, presents ramyun, the Korean equivalent of Japanese ramen, demonstrating distinct Korean flavors and ingredients. Brian Goldberg, the owner of Mr. Bing, with locations in the East Village, Urbanspace, and Madison Square Park, serves Beijing-style jianbing, one of the most popular Chinese street foods. The two speakers share stories of promoting comfort foods perfectly suited to the taste buds of native Koreans and Chinese, while also appealing to customers in New York City and worldwide. Moderated by Matt Rodbard, the Editor in Chief of TASTE and author of Koreatown: A Cookbook, a New York Times bestseller. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1084-finding-comfort-in-asian-cuisine-with-jeju-noodle-bar-mr-bing

Legendary East Coast rapper Prodigy (Mobb Deep) served over 3 years in prison, but because of his sickle cell disease, had to eat well or he'd be painfully ill. The prison food, as you can guess, wasn't exactly full of vitamins. So, he wrote "Commissary Kitchen: My Infamous Prison Cookbook," with dozens of recipes he and his fellow inmates would cook with foods available to them on the inside. Rachel also talks with Death Row Chef Brian D. Price, author of "Meals to Die For," who has cooked 218 last meals in Texas for condemned inmates before they banned last meals in 2011. He's got some amazing stories, and is trying to get the practice reinstated. Also on YLM this week, Matt Rodbard, author of "Koreatown: A Cookbook," and Rachel makes & eats a dish from Prodigy's cookbook called Prison Surprise! We're taking a short break for the Holidays, so see you in January!

The awareness of flavors and ingredients in the US has grown in recent years by people in the food industry, but the average person still seems to relegate it as a cuisine requiring a special translator and an understanding of an arcane glossary with words like gojuchang and dokbokki. Deuki Hong and Matt Rodbard have attempted to not only crack the code, but explain it to the rest of us, with recipes, in a new cookbook, entitled "Koreatown."  They join Rick and Steve for a conversation and a taste of the food. 

In the first half of this week’s Snacky Tunes, Greg and Darin chat with Matt Robard, co-author of the book Koreatown along with Deuki Hong. The second half of the show features the rapper False Prpht, as well as his producer, Poozy. Their collaboration was created through a chance encounter in a North Carolina airport, and merges rap with hardcore/noise. Also joining them in the studio is manager Siobhan Bledsoe, a published poet and False Prpht’s former bandmate in the punk band Mattress. “The narrow path in between [hip hop and hardcore] is so evident. It’s there, people just need to take it.” [46:45] – False Prpht  

On today's episode of THE FOOD SEEN we take the “Seoul Train” to K-town with chef Deuki Hong of Kang Ho Dong Baekjeong & co-author Matt Rodbard of “Koreatown: A Coobkook”. For anyone that's visited 32nd Street between 5th & Broadway in NYC, you'll see a vertical city built bulgogi Korean BBQ, early morning karaoke rooms, and plenty of soju shots. But that's just here, there are Koreatowns all across this country (e.g. LA, Duluth GA, Chicago …). First things first, the banchan, small plate gifts for the table, often including some sort of kimchi. There's bibimbap, hoedeopbap (Korean-style sashimi), dakgangjeong (Korean fried chicken), and after a long night of drinking, haejangguk (hangover stew). What's so special about Korean food, is that it's simple, with bases like gochujang (chili paste), doenjang (soy bean paste), and ganjang (soy sauce), you don't need a new pantry to cook these delicious dishes. So get your singing voice ready, and let's go to Koreatown!

Ep. 81 - Linkin Park's turntablist Mr Hahn is this week's podcast guest.  We talk to him about the Korean food he ate growing up in L.A. and his favorite places to eat around the world along with guest host Matt Rodbard from Food Republic (his coookbook "Koreatown USA" is being put out by Clarkson Potter in 2015.) Joe also answers the age old question of whether or not square watermelon makes your poop come out square, and tells us about how Oliver Stone may or may not stalk him.  Plus as a special bonus we're giving away a signed copy of the Korean Restaurant Guidebook he contributed to. Sign up for our "newsletter" at foodisthenewrock.com and you're entered to win.