Today on the show we return to the world of New York City restaurants with two great conversations.

Just because Michael Stillman’s father is Alan Stillman, founder of the Smith & Wollensky and TGI Fridays chains, doesn’t mean he grew up wanting to go into the family business. Indeed, Michael grew up in the business, but it took some time for him to get to where he is today: operating Quality Branded, the restaurant group behind Quality Italian, Quality Meats, Don Angie, Bad Roman, and many more. We talk about the current restaurant climate and what inspires Michael to dive headfirst into a restaurant concept. It’s a really cool talk.

And before that, we speak with the incredible chef Emma Bengtsson. Emma is the chef and partner of Aquavit, which is one of my favorite restaurants in New York. Emma joined us in the studio to talk about her cooking career, which started in Sweden and landed in New York City. We discuss Emma’s expert baking, what she enjoys about running a busy kitchen, and much more with one of New York’s top chefs.

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.

What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that’s where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk about his first cookbook, the terrific Richard Hart Bread.

But the bread fun doesn’t stop there. I also have the talented writer and recipe developer Lukas Volger on the show to talk about his book, The Bread Machine Book. Yes, the iconic bread machine now has its own cookbook, with recipes that cover so many different styles. Lukas and I dig into his process for writing recipes for the machine and so much more.

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

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He’s also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel’s early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It’s a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country’s most important chefs. I really enjoyed getting to hear Tavel’s story.

Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi.  

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

READ MORE:

• TASTE Live at Rizzoli with Barbara Costello
• One of America’s Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]
• Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Daily Bread, explores how bread impacts our lives through ritual, religion, and routine. Today on the show, Aliza invites Tanya into the studio to talk about the editorial process behind this sixth issue and the many cultural meanings baked into bread. 

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: Adam Robert's debut novel, Food Person, is a riot, Odd One Out is our new favorite boba shop, Craig Mod's memoir Things Become Other Things takes a long walk in Japan. Also: Kiki's has long been a favorite restaurant of ours, and you should visit the American Treasure Tour Museum outside Philadelphia.

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 CAKE ZINE:

• Daily Bread
• The Temple and the Tradwife [Cake Zine, excerpted in Literary Hub]
• This Is TASTE 437: Cake Zine’s Candy Land

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason back on the show to talk about where he’s been dining out in Los Angeles and New York, his home cooking stylings, and some of his recent writing for TASTE. 

Also on the show we have a great conversation with Tejal Rao, a critic at large for the Food section of The New York Times. Tejal is based in Los Angeles and wrote a terrific story about Pasadena’s Panda Inn, the parent restaurant of Panda Express. We talk about the restaurant’s legacy while digging into some of Tejal’s recent favorite Los Angeles 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. 

MORE FROM JASON STEWART:

• A Year of Los Angeles Dining [TASTE]
• Horses Wakes Up From a Very Bad Dream [TASTE]
• Craig’s Isn’t Fun or Fancy. It’s Forgettable. [TASTE]
• Los Angeles Restaurants Right Now with The Angel’s Emily Wilson [This Is TASTE]

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The weather is cold and the produce selection in the grocery store is smaller, but that's no reason to despair! Chris, Jesse, and Shilpa have the recipe for winter cooking optimism—and the answers to listener questions about homemade broth, frozen veggies, and more. Listen to and follow Bon Appétit's Dinner SOS here.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was incredible to sit down with Dana Cowin, a creative force and an important figure in the history of food media. Dana served as the editor in chief of Food & Wine for over two decades, and she’s the founder of Progressive Hedonist, an organization that looks to find joy in purposeful action. In this episode, we go back to hear about the early days of Food & Wine and how Dana had a vision for placing chefs at the center of a magazine’s coverage. Great idea, Dana. We talk about the magazine’s transition from print to digital and what she finds interesting in the world of cooking and restaurants today.

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: Mariscos el Submarino is opening in Clinton Hill, a visit to Hani's bakery in the East Village, Deep Cuts by Holly Brickley is the 2000s indie rock novel you always wanted, Funny Bar is a new downtown bar, and steak frites spot, from the Baby's Alright folks. Also: Ed Zwick's new Hollywood memoir names the names, Strange Delight is doing a great fish-and-three lunch, and L.A. Burdick Chocolates is a new favorite box of chocolates.

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.

Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her terrific debut cookbook, Mooncakes and Milk Bread, won her two James Beard awards, and her follow-up, Chinese Enough, is a big favorite of all of us at TASTE. We were so happy to have Kristina in the studio, where we found out about how she pivoted from a career in architecture to work on food full time. It was a bet that paid off, and we dig into Kristina’s family history and how she writes her incredibly inspired recipes. Kristina and Matt are appearing together at the Tucson Festival of Books on March 15.

Also on the show we have a really fun conversation with Eleanor Wilkinson. She is the author of a very cool new book, One Pot, One Portion.

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.

Tyler Zielinski is a London-based drinks professional. He’s best known for his work in drinks journalism, writing about bars, cocktails, and other subjects for an array of publications including Punch, Eater, and Food & Wine. In this episode, we talk about his very cool debut book, Tiny Cocktails. What makes a tiny cocktail exactly? Tyler will explain. We also dig into where Tyler likes to drink in his hometown of London and what makes an extraordinary cocktail experience.

Also on the show, we have a great conversation with Bonny Reichert. Bonny is a journalist and author of an incredible memoir, How to Share an Egg: A True Story of Hunger, Love, and Plenty.

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.

Jeremy Robinson-Leon is the founder of Moonburger, an ambitious chain of restaurants whose core focus is bringing high-quality fast food to the masses. We personally love Moonburger and have visited locations in Kingston and New Paltz, and it’s now operating in Poughkeepsie and Brooklyn. In this episode, we hear about Jeremy’s journey to opening these restaurants and how he enlisted the help of some big-name talent to assist him in developing a signature plant-based patty. We also hear about the company’s pivot to serving beef and what this all means for future expansion plans. We're rooting for Moonburger, and had a great time catching up with its very cool founder. 

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: Cake Zine's Raffle for LA Fire Relief, Care and Feeding by Laurie Woolever is a book you need to read (read twice if you work in food media), you can freeze pancake batter, Janevca in Victoria, British Columbia is a favorite meal of the year. Also: Peaches HotHouse is a staple for fried chicken in Brooklyn, and staying in Canada, Minami in Vancouver opened our eyes to aburi-style sushi.

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.