This Is TASTE

Lisa Kyung Gross is the founder and CEO of the League of Kitchens, an immigrant-led, home-based cooking school that launched in New York City in 2014. Its instructors are 14 mothers and grandmothers from Indonesia, Mexico, Lebanon, Burkina Faso, and beyond, and now their culinary wisdom is being preserved in a new book: The League of Kitchens Cookbook. It’s truly so special having Lisa on the show to talk about how she finds these instructors and how the book came to life. Also on the show we hear from Rogelio Garcia talking about his new book Convivir: Modern Mexican Cuisine in California's Wine Country.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.

Tom Colicchio joined us in the studio for a really amazing conversation. Tom is a longtime chef and behind the restaurants Craft, Gramercy Tavern, and dozens more. He’s also the longtime head judge on the show Top Chef. Tom just released his memoir (with recipes), Why I Cook, and we get into how he’s long been at the heart of culinary innovation and policy. We talk about his early days cooking in New York City and how he came together with Danny Meyer and many others to invent a new style of restaurant cooking that is still influential today. We also discussed the recent election—and his thoughts on possibly running for US Congress. 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 TOM COLICCHIO:Caviar and Cocaine [Town and Country]Tom Colicchio on how cooking saved his life [MSNBC]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Angelo Sosa is one of the most talented chefs we’ve gotten to know, and he’s currently the chef at the new restaurants Tía Carmen and Carmocha at the Grand Hyatt Indian Wells Resort & Villas near Palm Springs, California. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. In this episode, we talk about his move to the Greater Palm Springs area and the exciting high desert cuisine he’s serving. Also on the show, Matt talks about his recent visit to Palm Springs and digs into the region's restaurants, both established and brand-new. Palm Springs is such an underrated food town, and we have some great recommendations including Bar Cecil, Tia Carmen, Lola Rose at the new Thompson Hotel Palm Springs, The Modern Tour, Maleza, and Billy Reeds forever.  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 ANGELO SOSA:Angelo Sosa, Richard Blais Open New Restaurants in the Coachella Valley [Palm Springs Life]This Is TASTE 350: Angelo Sosa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James Beard Award–winning pastry chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As chef-owner of eponymous bakeries around the world, Ansel has been responsible for creating some of today’s most popular pastries, including the Cronut, the Cookie Shot, the Frozen S’more, and the Blossoming Hot Chocolate. But where did Dominique Ansel come from, and how did his time working with Daniel Boulud and throughout France help him create the most iconic foods of a generation? It’s a great talk with the great Cronut Daddy about his new book, Life’s Sweetest Moments.Also on the show, Matt has a great conversation with Emma Impavido, Director of Educational Travel Programs at Academic Travel Abroad. Emma and Matt work together on TASTE Travels, and they discuss why organized travel is as popular as ever. They also dig into the countries people are visiting specifically for the food, as well as talk about the upcoming TASTE Travels in 2025, including a spring trip to Mexico City.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 DOMINIQUE ANSEL:The Cronut Flavor Dominique Ansel Is Dying To Make [Chowhound]The Mind Behind the Cronut Just Launched a Dessert Soup Dumpling [F&W]TASTE Travels Mexico City [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Amadou Ly is the baker-owner of ALF Bakery, a destination for delights like mushroom danishes and laminated baguettes in New York City’s Chelsea Market. After 18 years of jobs in restaurants, from dishwasher to pastry chef to chocolatier, he apprenticed under Roger Gural at the iconic Arcade Bakery. Arcade closed, and now he’s making some of the most exciting bread and pastries in the city at ALF. In this episode, we talk about the craftsmanship, technique, and passion that guides his work.Also on the show, Aliza and Matt talk about their home bread baking journeys. Does one co-host (hint: Matt) aspire to bake more bread in the coming months, and start a bread practice? Does Aliza have a “bread person” past? They also talk about some great recent bread baking books that can help kick-start this journey.  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 AMADOU LY:Meet the West African Baker Reshaping French Pastry [Atlas Obscura]​​Inside the Menu at the New Spot From an Alum of the Legendary Arcade Bakery [Eater]This Is TASTE 488: There's a Bread Baker Inside All of Us with David Tamarkin [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Julia Turshen is the author of four cookbooks, including the new release What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities. It’s a comprehensive guide to building cooking intuition and transforming odds and ends into a meal, and we had a great conversation live at Rizzoli bookstore all about making the book come to life, plus things like body acceptance and what constitutes queer food. We hope you’ll enjoy it. Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM JULIA TURSHEN:Keep Calm and Cook On [Substack]My Mom Was a Magazine Editor in the ’90s. We’re Finally Talking About What It Did to Our Body Image [SELF]This Is TASTE 22: Julia Turshen [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wow, we love David Tamarkin so much, and this is such a great interview. We’re old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he’s now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company’s terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company’s bread magnum opus, and we talk about all of it with David.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: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet.Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Mid-Day Squares, Lexington Bakes, Cove Soda, and Zab's pepper sauce.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don’t Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nicolas Jammet is a cofounder of the megapopular salad and protein plate seller Sweetgreen and the company’s chief concept officer. We’ve been reporting on Sweetgreen since its early days, witnessing its evolution from a humble Washington, DC, storefront to a publicly traded company. How has Nic negotiated this incredible trajectory? We find out about his journey, his deep connection to the restaurant industry, and what gets him excited to show up to work each day. We also learn about some of the company’s big plans for the future, and how he thinks about culinary development for a restaurant chain with over 250 locations across the United States. This is such a great talk with somebody I deeply admire in food. I hope you enjoy it.Also on the show, Aliza takes a trip to Seattle and Portland, with stops at: Sophon, Familyfriend, Hatyai, and some crabbing! Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM NIC JAMMET:Is Steak a Health Food Now? [GQ]How Old-School French Food Inspired Sweetgreen [Bon Appetit]For America’s Best Teriyaki, Head West (and Bring Napkins) [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We really, really love what Rob Martinez is doing on YouTube and TikTok. Rob is behind the voice and visuals of Eating With Robert, a delightful series of dispatches from restaurants around the world. As we find out in this interview, Rob has a film background and started his own feed as a way of highlighting his favorite New York City pizzerias, diners, Egyptian fish grills, and Turkish kebab sellers. Rob is doing the work, scouting and shooting the types of places journalists like Jonathan Gold, Ligaya Mishan, and Robert Sietsema became famous for writing about. Rob is as much of a “food writer” as any of us in the industry, and it was cool to learn about his approach, and some of his favorite places around the world.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: The re-opening of Brooklyn’s Kellogg’s Diner in Brooklyn, Lola’s is one of our favorite new NYC restaurants, Famille du Vin canned wines are so good (and shoutout to Leitz Eins Zwei Zero Non-Alcoholic Sparkling Riesling too), Eater LA published a terrific package of stories about the new restaurant influencers, and how TikTok is transforming Los Angeles’s dining scene one swipe at a time. Also, some thoughts on the new New York Chinatown restaurant Bridges, and we finally made it to Yang’s Kitchen in the San Gabriel Valley and it totally delivers.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM ROB MARTINEZ:Lodi’s Pizza [TikTok]Kebab Cafe [TikTok]The Original Influencers [Eater LA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Mims is a cookbook author, food writer, and recipe developer based in Los Angeles. He’s worked at major media outlets like the Los Angeles Times, Food & Wine, Saveur, and Lucky Peach, and he’s the author of the great new baking book Crumbs: Cookies and Sweets from Around the World. Crumbs is something of a cookie encyclopedia, sharing the old-world history and contemporary adaptations of global cookie traditions like Italian Waffle Cookies and Okinawan Brown Sugar Shortbread. In this episode, Ben goes deep on his lengthy research and recipe development process.Also on the show Aliza and Matt talk about a recent trip Philadelphia, a great food town. Mentioned on the episode: Cookbooks and Convos, Palizzi Social Club, Ray's Cafe & Tea House, South Philly Barbacoa, Meeting House, High Street, Zahav, Kalaya.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM BEN MIMSCrumbs [official]It’s Comfort Cooking Season: Recipes for the Start of Fall [LA Times]This Is TASTE 481: Fall Cookbooks with Nok Suntaranon of Kalaya's Southern Thai Kitchen See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Betül Tunç is one of the true breakout food stars of the past couple of years. But do you really know Betül Tunç? We’re thrilled to have Betül on the show for her first podcast interview to talk about how she brought her iconic recipes to life via social videos that transport viewers to destinations both near and far. We talk about her life growing up in Turkey and her move to the United States, first to Wisconsin and later Virginia. Finally, we cover her terrific debut cookbook, Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes. It’s a book based around cooking (and baking) with dough, a unique approach that unlocks a new world of home kitchen adventures. Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM Betül Tunç:Turkish Chicken Döner [IG]Meet Culinary Virtuoso Betül Tunç of Turkuaz Kitchen [Anthropologie]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Justine Doiron is on the show today, and we have a great conversation about all areas of her very cool career. Justine is the founder, recipe developer, and food stylist behind the viral social media accounts @Justine_Snacks. In this episode, we of course talk about her terrific new book, Justine Cooks, as well as what gets her up and cooking each day. Also on the show Aliza and Matt talk about fall cookbooks they are enjoying, all from restaurants! These include: Mangal II, Café Cecilia, The Four Horsemen, Kalaya's Southern Thai Kitchen.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 JUSTINE DOIRON:Butternut Squash Pizza with Crispy Sage & Hot Honey [Justine Snacks]My Most-Used Items! [Justine Snacks]Everyone Likes a Different Chocolate Chip Cookie [YouTube]The Balthazar Cookbook: My Personal Cooking School [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sue S. Chan is an expert marketer, brand builder, and all-around busy bee on the global food scene. She was Momofuku’s first brand director, and in this episode we go back to her time helping to build the David Chang empire (and figuring out how to tell DC what to do). She later founded her own agency, Care of Chan, which has become a go-to for major fashion and retail brands looking to engage with the food world.Also on the show is PJ Vogt, a recognizable figure in the world of public radio and podcast. He’s currently the host of one of our favorite shows today, Search Engine, and we talk about his recent food-related episodes, digging into sushi fraud and airplane coffee. We also chop it up about so many topics in food, including his ongoing coffee journey and some of his favorite NYC restaurants.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 speak with two authors of terrific new cookbooks. First up is Nok Suntaranon, the chef and owner of Kalaya, a celebrated Thai restaurant in Philadelphia. A former flight attendant, Nok reinvented herself at age fifty to become a James Beard Award–winning chef, and we talk about her journey as well as her excellent new cookbook, Kalaya's Southern Thai Kitchen.Also in this episode, we have a great talk with Caroline Choe. She is a recipe developer and the author of Banchan: 60 Korean American Recipes for Delicious, Shareable Sides. We love this book, and we get into how the Korean small plate staple can open up so many Korean cooking adventures in the home kitchen.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 NOK SUNTARANON & CAROLINE CHOE:Esquire gives Philly's Kalaya Top Spot [Philly Voice]It Takes a Village to Teach Someone to Cook With Love [Simply Recipes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a terrific new book, Taste in Music, musician Alex Bleeker (of Real Estate) and food and travel journalist Luke Pyenson (former drummer of Frankie Cosmos) cover the world of music through the foods bands eat while touring the world. In this episode, we speak with Alex and Luke about a book that brings a lot of heart and empathy to a subject that has been covered since the advent of food blogging. Any working band worth its salt cod enjoys food as much of the rest of us, filling their touring riders with subtle culinary flexes. Sure, food is the new rock and roll—and rockers love their food—but as we find out, this collection of essays from legends like Mark Ibold of Pavement, Chris Frantz of Talking Heads, and Natalie Laura Mering of Weyes Blood is more than a collection of “where bands eat”; it’s an essential addition to the music writing canon and one of our favorite books of the year. 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 ALEX BLEEKER AND LUKE PYENSON:Robin Pecknold: My Savior, My Destroyer, the Subway Veggie Patty [Rolling Stone]Our Pop-Up Could Be Your Life [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For years, Ryan Sutton was the chief restaurant critic at Eater New York, before his position was recently eliminated. Ryan is one of the most respected critics in the game, and we wanted to invite him to the studio to talk about the LO Times, his Substack covering the New York City restaurant scene. We talk about modern pizza by the slice, the economics of sushi, and some of his favorite restaurants in this great restaurant city. We also dig into the state of restaurant criticism, and how social video accounts and changing the way we get our restaurant intel.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 RYAN SUTTON:NYC’s Best Slice Pizza: The New Wave [The LO Times]This is TASTE 193: Ryan Sutton [TASTE]The Best Sushi Spots to Splurge on This Fall [The LO Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Many of us subscribe to NYT Cooking, the decade-old recipe emporium and offshoot of the venerable New York Times Food desk. This week marks the release of a new cookbook from the New York Times, Easy Weeknight Dinners, and we were thrilled to speak with Ali Slagle and Emily Weinstein, two core members of the NYT Cooking crew. Emily is the editor in chief of New York Times Cooking and Food and the author of the New York Times recipe newsletter Five Weeknight Dishes, which reaches millions of readers every week. Ali Slagle is a cookbook author and a key contributor to NYT Cooking. We spoke with them at a recent live event we hosted at Talea Beer Co. in Williamsburg, Brooklyn.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.

Franco Fubini is the founder and CEO of Natoora, a high-end greengrocer connecting chefs and home cooks with some of the world’s best heritage produce through direct grower relationships. He’s also a professor of sustainability management at Columbia University and the author of the book In Search of the Perfect Peach, detailing Natoora’s quest to find flavor-first food and impact food systems in the process. 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 FRANCO FUBINIThis Chef-Favorite App Is Now Delivering Fresh Produce to New York City Doorsteps [Vogue]A Passionate Rallying Call for a Change of Mindset [Daily Mail]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sarah Fennel is the self-taught baker and photographer behind the widely popular Broma Bakery, a “mostly” baking blog that she launched in 2010. In this episode, we are introduced to Sarah’s incredible exuberance for baking, sharing, and baking more. We talk about the early days of her writing and how Broma has grown to become one of the most popular food publications online. We also get into her debut cookbook, Sweet Tooth, which was more than a decade in the making and has been one of our favorites of this busy season.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 SARAH FENNEL:Irresistible Dutch Caramel Apple Pie [YouTube] The Best Cheesecake Brownies [Broma Bakery]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s interview is so great. Dan Barber is the chef and co-owner of Family Meal at Blue Hill in Manhattan and of the legendary Blue Hill at Stone Barns. He’s also the founder of Row 7 Seed Company, a seed company built by chefs, farmers, and breeders that is pushing the boundaries of modern agriculture. We talk about his Row 7 vegetables, including red Badger Flame beets and the semi-viral produce of the season, Sweet Garleek. We also discuss his day-to-day cooking at Stone Barns and how his aversion to tweezers has led to a philosophy that is both fresh and timeless. I so enjoyed catching up with Dan, and I hope you enjoy this conversation.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 DAN BARBER:Dan Barber Feeds the Farm to His Customers [Restaurant Hospitality]A New Nutrient-Dense Lettuce [Food & Wine]Katz’s Deli Debuts a Vegan Pastrami Sandwich [NY Jewish Week]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.