This Is TASTE

The TASTE Podcast has brought some incredible 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.

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Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from working at Le Bernardin in high school, to his time as a young cook with Jean-Louis Palladin, to opening a restaurant with his best friend.

Also on the show, journalists Matt and Ted Lee join to talk about their latest book, Hotbox: Inside Catering, the Food World's Riskiest Business. It’s a deep and meaningful look at the world of corporate catering. They talk about what it was like to go undercover.

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What a lineup on today’s episode! First up, Tartine’s Chad Robertson sits down for an interview at his brand-new Manufactory in downtown Los Angeles. We talk a bit about the grand expansion of Tartine but also go back to his early days of baking in his backyard in Northern California—and how he might just crave that simpler time. We also talk about his company’s move to Korea, and what it’s like to operate there. What a cool interview.

Next up, I had the great pleasure of sitting down with Serious Eats founder Ed Levine. We talk about his early days in food journalism and the ups and downs of running a media start-up in a wildly competitive, and changing, landscape. We also dive into his great new memoir, Serious Eater.

Lastly we speak with Donna Leonard, the owner of legendary New York City restaurants Il Buco and Il Buco Alimentari. We talk about some of the amazing chefs who have cooked at the restaurants, and she closes with a ghost story.

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David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential restaurant Quilted Giraffe—and how his post-shift meals at Midtown izakayas back then reflected the city’s changing culinary landscape. We also discuss his upcoming opening, Menton, and how he’s been traveling around America researching pasta.

Also on the episode is Isaac Toups, the James Beard Award–nominated chef-owner of Toups’ Meatery in New Orleans and the author of Chasing the Gator. We discuss the definition of Cajun cuisine and how it occupies such a unique place in American culinary history. Plus, we talk about a trip he took to Lyon, France and the surprising connections he made.

Lastly, Max Falkowitz answers a burning reader question about the price of vanilla.

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Odette Williams is the author of Simple Cake and delivers on the book’s lofty promise: that baking cake can be simple! The book is organized into 10 base cakes and 15 toppings, and readers are encouraged to mix and match at their baking leisure. In this episode, we dive into what inspired the Australian bakeware designer to make the leap to publishing—and what is so rad about baking cakes for everyday snacking. Indeed, she’s a very big proponent of the snacking cake. What an idea.

Also on this episode, photographer and author Austin Bush joins to talk about his incredible book, The Food of Northern Thailand. He shares stories of adventure and pork rinds, and what goes into the writing and reporting of a guidebooks. He’s currently working on editions for Laos and Vietnam. He also shares details about an upcoming book project.

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Big ideas, strong opinions, and a deadpan Instagram. These are a few of my favorite things. Former pastry chef and current Empellon boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode we have a really spirited conversation about chicken sandwiches, aquafaba, his time at WD-50, Maggi seasoning, his cookbook, Tacos, and making Mexican food at home. Phew! It’s a really cool talk.

Also on the show, we ask Smitten Kitchen’s Deb Perelman a reader question. Hint: There are donuts involved.

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As the cofounder of online restaurant watchdog/chronicler Eater, and reservations booker Resy, Ben Leventhal has been at the center of all things dining out for over a decade. On this episode, we go back to the early days of Eater and talk about the rapid shift toward food as pop culture—which is not to be confused with pop culture’s crossover with food. That is, society’s deep interest in New York City’s Taiwanese restaurant boom, and not what that Foodgod guy is guiding this week. We clarify the difference.

Ben also tackles the state of the restaurant reservation, and how restaurant owners are making it work in a very competitive climate. Note: This interview was conducted before Resy was acquired by American Express on May 15.

Also on today’s show, Max Falkowitz answers a burning reader question about figs and veganism.

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Hello summer, and hello vegetables! Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way: braised, blistered, roasted, and raw. On this episode we talk about Ruffage, and Berens's journey from working the counter at Zingerman’s Deli to culinary school in Ireland to her current post cooking and farming in an exceptional way that recalls Dan Barber’s Blue Hill.

Also on the show, TASTE’s Tatiana Bautista has a great conversation with Auria Abraham, the supercool founder behind Auria’s Malaysian Kitchen. They talk cooking with sambal and kaya, two amazingly diverse ingredients. And Auria makes the best around.

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“Rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode. We also go over how the media covers African-American food and the economics of running restaurants in New York City, and he relives a recent trip he took to Puerto Rico.

Also on the show, writer Maggie Hoffman talks about her new book, Batch Cocktails. Just in time for all of those backyard parties.

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Holy smokes, Priya Krishna and her new book, Indian-ish, have had quite a spring. She appeared on Today, toured America, sold a few copies along the way, and maybe pissed off a few people along the way, too (never a bad thing). I catch up with Krishna, a journalist and frequent TASTE contributor, about a month after the book’s release, and we went over it all. We talk about her great saag feta recipe and why the technique known as chhonk (tempering) is key in Indian home cooking. Also, why you should buy some asafoetida today.

In addition we talk about her recent TASTE stories diving into yogurt culture (ha!), budino, and sun-dried tomatoes. What a cool conversation we had. Also on the show, Max Falkowitz answers a reader question: What is the difference between ice cream and gelato?

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