Today on the show we have conversations with two exciting spring cookbook authors. First up is Tiffy Chen, the creator behind the popular Tiffy Cooks platforms and the author of a great new book, Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours. Also on the show, we catch up with Toriano Gordon, the Bay Area chef and rapper behind the popular food truck, Vegan Mob. We chat about his debut cookbook, Vegan Mob: Vegan BBQ and Soul Food. These are great talks!

Also on the show, Aliza and Matt talk about three things they each are really feeling right now. This includes: A bridge seas avo, green beans and tinned fish salads, Hamburger America's first signature burger drop from Solly's Grille in Glendale, Wisconsin, chopped cheese in NYC, New York Magazine's Who Ate Where issue, MáLà Project hot and sour soup, Happy two years to Cake Zine!

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MORE FROM TIFFY COOKS & VEGAN MOB:

• What I Eat in a Day [Tiffy Cooks]
• Taiwanese Fried Wings 2 Ways With Creamy Green Sauce [Tiffy Cooks]
• Cookbook Review: Plant-Based Comforts, with a Hip-Hop Beat [AJC]

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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]

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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!

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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. 

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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. 

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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. 

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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 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!

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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.

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MORE FROM ABI BALINGIT:

• Adobo Chocolate Chip Cookie [NYT]
• Ube Macapuno Molten Lava Cake and More Maximalist Filipino Desserts from 'Mayumu' [KCRW Good Food]
• Telling Delicious Filipino Food Stories With Chef Abi Balingit [Forbes]

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It’s a simple promise in a land of broken ones: no booze, no added sugar, no nasties. Ghia, founded by a French former investment banker named Mélanie Masarin, has played the NA spirits game straight, and we find out so much about the brand in our interview. We hear about Mélanie’s journey from banking to working with brands like Dig Inn and Glossier to working in the world of spritz. It’s a fun talk!  

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MORE FROM MELANIE MASARIN:

• This Is My New Non-Alcoholic Go-to for Weeknights [Food & Wine]
• Ghia’s Mélanie Masarin Doesn’t Define Her Sobriety [The Cut]
• Pucci Skirts, Steak Knives, and Vintage Balenciaga [Glamour]   

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Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much to ask Michael, and he was happy to go over his deep history in the American restaurant scene. We hear about how he moves between the coasts with ease and how he thinks about the legacy of Michael’s after more than 40 years in the game. Michael McCarty is a living legendy, and we hope you enjoy this conversation.

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MORE FROM MICHAEL MCCARTY:

• Did This Man Invent the Modern Restaurant? [Los Angeles Times]  
• Awkward Run-Ins, Big Deals Revealed by 27 VIPs in Dishy Oral History [HW]
• Still Busy After All These Years [Forbes]

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