Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City. This conversation was part of our TASTE Live at Rizzoli author series, and we had Jing speaking about her amazing new cookbook, The Book of Sichuan Chili Crisp.

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MORE FROM FLY BY JING:Sleek Suá Superette From the Chile Crisp Queen Is Now Open in Larchmont Village [Eater LA]Fly By Jing and Shake Shack Ready a Chili Crisp Menu [Hype Beast]This Chili Oil Is So Good, Even My Taiwanese Mom Is Obsessed With It [F&W]

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312: Fly By Jing

If you're a fan of smart and lively conversations about food, home cooking, and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City.  Visit TASTE online: tastecooking.com

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Aaron Goldfarb has been a journalist for over a decade, frequently writing on the subjects of cocktails and drinking culture for such publications as the New York Times, Esquire, Playboy, and PUNCH. His latest book, Dusty Booze: In Search of Vintage Spirits, digs into our ongoing obsession with old spirits and the people who chase them. We talk about the real bourbon grails and the fake ones, and if there is any remaining Stitzel-Weller juice to be drunk. It’s fun catching up with Aaron. 

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MORE FROM AARON GOLDFARB:The Craze for ‘Dusty’ Liquor [WSJ]Why Anyone Who Loves Rare Bourbon Should Visit Japan [Matador]

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403: Dusty Booze Hunting with Aaron Goldfarb

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She’s a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it’s so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more. 

MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won’t Be Anonymous. Here’s Why [SF Chronicle]I Loved My Food at S.F.’s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]

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402: San Francisco's New Restaurant Critic with MacKenzie Chung Fegan

Erin Patinkin is the cofounder of Ovenly and has advised some of the food world’s most interesting brands (almost exclusively female-founded), including Kismet, White Moustache, Pop Up Grocer, Great Jones, and Seed + Mill. Erin is an old friend of ours, and she has one of the sharpest minds in the consumer packaged goods world. We talk about so many topics, including some of the brands that excite her and the common mistakes founders can’t help making. We also hear about her time running Ovenly and what is next for her. It’s great having Erin in the studio.

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MORE FROM ERIN PATINKIN:This Year the Grocery Store Does Better [TASTE]Christina Tosi: From Artisan to Business Leader [Start to Sale]

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401: Erin Patinkin

Giada De Laurentiis is in the studio for an all-time classic conversation. She is the Emmy-Award-winning television personality of Food Network’s Everyday Italian (among many other shows) and the author of nine New York Times best-selling cookbooks, including her most recent, Eat Better, Feel Better. On this episode we talk about her panettone chops, what running her own media company and e-commerce brand, Giadzy, is really like, and her first time on television. There’s so much to cover, and we got to it all! What a great talk. It’s our 400th episode, and we are just getting started. Thanks for following along, writing us nice notes, and being such a smart and engaged community. We really appreciate it.

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MORE FROM GIADA DE LAURENTIIS:Layer-free Lasagna [Today]How to Get it Right [Fast Company]

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400: Giada De Laurentiis

Today on the show we have some really cool conversations about European butter from France. First up is David Lebovitz, a cookbook author and baker extraordinaire. Our lively conversation is all about cooking with good European butter and why using the good stuff is essential in baking and other kitchen adventures. David is such a pro, and we loved catching up with him about one of his favorite products.

Also on the show, we have a great interview with Charles Duque, managing director (Americas) for the French dairy board. We hear about trends in European butter and how sustainability and animal wellness are top of mind with butter production in Europe. He also answers the question “How do you actually taste butter?”

Finally, Aliza, Matt, and Shalea share some of their favorite ways to cook with quality butter, including some unexpected twists and turns.

This episode is presented by Taste Europe, Butter of France. 

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312: Fly By Jing

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