Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, <a href="https://ruthreichl.substack.com/">La Briffe</a>, unfiltered and endlessly curious. Recorded live at the Traverse City Food & Wine festival, Matt talks with Ruth about her University of Michigan years, her passion for memoir, and her take on where food criticism stands today.
Also on the show, I have a great conversation with Martin Sorge, author of the terrific new book <a href="https://martinbakes.com/books?utm_source=ig&utm_medium=social&utm_content=link_in_bio&fbclid=PAcGRvZgJleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA85MzY2MTk3NDMzOTI0NTkAAaf3L6MwR7gXLf4QfiZ5bNyqCqvSJtPNqKHA6q2yLK-k4od-wCAbVO4l95bOcw_aem_HXQUJgx_b2zfT3RszCPD3w">Great Bakes</a>.
Read Ruth’s savage New York Times review of <a href="https://www.nytimes.com/1998/03/11/dining/restaurants-where-the-romantic-decor-is-the-draw.html">the Box Tree</a> restaurant from 1998. 
Subscribe: <a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2">⁠⁠Apple</a>, <a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg">⁠⁠Spotify⁠⁠</a>, <a href="https://www.youtube.com/@ThisIsTASTE">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, La Briffe, unfiltered and endlessly curious. Recorded live at the Traverse City Food & Wine festival, Matt talks with Ruth about her University of Michigan years, her passion for memoir, and her take on where food criticism stands today. Also on the show, I have a great conversation with Martin Sorge, author of the terrific new book Great Bakes. Read Ruth’s savage New York Times review of the Box Tree restaurant from 1998. Subscribe: ⁠⁠Apple, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Ruth Reichl reviewed restaurants for the Los Angeles Times and the New York Times, ran the country’s most legendary food magazine, and wrote five memoirs about all the meals enjoyed and life lived. Today she’s doing it again on her wonderful Substack, <a href="https://ruthreichl.substack.com/" rel="noopener noreferrer">La Briffe</a>, unfiltered and endlessly curious. Recorded live at the Traverse City Food &amp; Wine festival, Matt talks with Ruth about her University of Michigan years, her passion for memoir, and her take on where food criticism stands today.
Also on the show, I have a great conversation with Martin Sorge, author of the terrific new book <a href="https://martinbakes.com/books?utm_source=ig&amp;utm_medium=social&amp;utm_content=link_in_bio&amp;fbclid=PAcGRvZgJleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA85MzY2MTk3NDMzOTI0NTkAAaf3L6MwR7gXLf4QfiZ5bNyqCqvSJtPNqKHA6q2yLK-k4od-wCAbVO4l95bOcw_aem_HXQUJgx_b2zfT3RszCPD3w" rel="noopener noreferrer">Great Bakes</a>.
Read Ruth’s savage New York Times review of <a href="https://www.nytimes.com/1998/03/11/dining/restaurants-where-the-romantic-decor-is-the-draw.html" rel="noopener noreferrer">the Box Tree</a> restaurant from 1998. 
Subscribe:&nbsp;<a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2" rel="noopener noreferrer">⁠⁠Apple</a>,&nbsp;<a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg" rel="noopener noreferrer">⁠⁠Spotify⁠⁠</a>,&nbsp;<a href="https://www.youtube.com/@ThisIsTASTE" rel="noopener noreferrer">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

836: Ruth Reichl: Five Memoirs, One Hot Substack, No Filter

Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, <a href="https://tastecooking.com/author/zgregory/">Extra Good</a>, has yielded countless hits, and now she has a debut cookbook to enjoy: <a href="https://www.hachettebookgroup.com/titles/zola-gregory/sheet-cakes/9781523532858/?lens=workman-publishing-company">Sheet Cakes!</a> In this long-overdue episode, Zola stops into the studio to talk about her distinct cooking point of viewpoint of view, going down the chocolate cake rabbit hole, and much more.
Subscribe: <a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2">⁠⁠Apple Podcasts⁠⁠</a>, <a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg">⁠⁠Spotify⁠⁠</a>, <a href="https://www.youtube.com/@ThisIsTASTE">⁠⁠YouTube⁠⁠</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, Extra Good, has yielded countless hits, and now she has a debut cookbook to enjoy: Sheet Cakes! In this long-overdue episode, Zola stops into the studio to talk about her distinct cooking point of viewpoint of view, going down the chocolate cake rabbit hole, and much more. Subscribe: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, <a href="https://tastecooking.com/author/zgregory/" rel="noopener noreferrer">Extra Good</a>, has yielded countless hits, and now she has a debut cookbook to enjoy: <a href="https://www.hachettebookgroup.com/titles/zola-gregory/sheet-cakes/9781523532858/?lens=workman-publishing-company" rel="noopener noreferrer">Sheet Cakes!</a> In this long-overdue episode, Zola stops into the studio to talk about her distinct cooking point of viewpoint of view, going down the chocolate cake rabbit hole, and much more.
Subscribe:&nbsp;<a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2" rel="noopener noreferrer">⁠⁠Apple Podcasts⁠⁠</a>,&nbsp;<a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg" rel="noopener noreferrer">⁠⁠Spotify⁠⁠</a>,&nbsp;<a href="https://www.youtube.com/@ThisIsTASTE" rel="noopener noreferrer">⁠⁠YouTube⁠⁠</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

833: The Sheet Cake Plot Twist with Zola Gregory

Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years later, after stints at Benu, Eleven Madison Park, and Per Se, he won the prestigious Best Chef: New York State James Beard Award for his restaurant Clover Hill—and then lost his mentor, James Kent, and inherited <a href="https://www.saga-nyc.com/">Saga</a>’s kitchen 63 floors above Manhattan. We talk about growing up in Detroit, his interest in Japan, and how he views the evolution of the tasting menu.
Subscribe: <a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2">⁠⁠Apple Podcasts⁠⁠</a>, <a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg">⁠⁠Spotify⁠⁠</a>, <a href="https://www.youtube.com/@ThisIsTASTE">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years later, after stints at Benu, Eleven Madison Park, and Per Se, he won the prestigious Best Chef: New York State James Beard Award for his restaurant Clover Hill—and then lost his mentor, James Kent, and inherited Saga’s kitchen 63 floors above Manhattan. We talk about growing up in Detroit, his interest in Japan, and how he views the evolution of the tasting menu. Subscribe: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years later, after stints at Benu, Eleven Madison Park, and Per Se, he won the prestigious Best Chef: New York State James Beard Award for his restaurant Clover Hill—and then lost his mentor, James Kent, and inherited <a href="https://www.saga-nyc.com/" rel="noopener noreferrer">Saga</a>’s kitchen 63 floors above Manhattan. We talk about growing up in Detroit, his interest in Japan, and how he views the evolution of the tasting menu.
Subscribe:&nbsp;<a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2" rel="noopener noreferrer">⁠⁠Apple Podcasts⁠⁠</a>,&nbsp;<a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg" rel="noopener noreferrer">⁠⁠Spotify⁠⁠</a>,&nbsp;<a href="https://www.youtube.com/@ThisIsTASTE" rel="noopener noreferrer">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

828: Charlie Mitchell Is Why the Tasting Menu Is Changing

Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on two continents at San Francisco’s Kin Khao and Nari and Bangkok’s Nahm. Her new book, <a href="https://www.penguinrandomhouse.com/books/763598/cooking-thai-by-pim-techamuanvivit-with-andrea-nguyen/">Cooking Thai</a>, is the result of writing down everything she had to figure out on her own. It’s a remarkable book, and you should pick it up. Pim joins the show to talk about her amazing journey from working in tech to opening her first restaurant—her first restaurant job—and translating her iconic restaurant dishes for the home cook.
Also on the show, I have a great conversation with Gidon Coll of the <a href="https://hudsonvalleyappleproject.com/">Hudson Valley Apple Project</a>. If you love apples as much as I do, you will want to listen to this conversation. We talk about Gidon’s work growing heirloom and obscure varieties of apple, and we discuss his truly amazing farm visits. You should <a href="https://hudsonvalleyappleproject.com/">book</a> tickets while they are still available.  
Subscribe: <a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2">⁠⁠Apple Podcasts⁠⁠</a>, <a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg">⁠⁠Spotify⁠⁠</a>, <a href="https://www.youtube.com/@ThisIsTASTE">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on two continents at San Francisco’s Kin Khao and Nari and Bangkok’s Nahm. Her new book, Cooking Thai, is the result of writing down everything she had to figure out on her own. It’s a remarkable book, and you should pick it up. Pim joins the show to talk about her amazing journey from working in tech to opening her first restaurant—her first restaurant job—and translating her iconic restaurant dishes for the home cook. Also on the show, I have a great conversation with Gidon Coll of the Hudson Valley Apple Project. If you love apples as much as I do, you will want to listen to this conversation. We talk about Gidon’s work growing heirloom and obscure varieties of apple, and we discuss his truly amazing farm visits. You should book tickets while they are still available. Subscribe: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on two continents at San Francisco’s Kin Khao and Nari and Bangkok’s Nahm. Her new book, <a href="https://www.penguinrandomhouse.com/books/763598/cooking-thai-by-pim-techamuanvivit-with-andrea-nguyen/" rel="noopener noreferrer">Cooking Thai</a>, is the result of writing down everything she had to figure out on her own. It’s a remarkable book, and you should pick it up. Pim joins the show to talk about her amazing journey from working in tech to opening her first restaurant—her first restaurant job—and translating her iconic restaurant dishes for the home cook.
Also on the show, I have a great conversation with Gidon Coll of the <a href="https://hudsonvalleyappleproject.com/" rel="noopener noreferrer">Hudson Valley Apple Project</a>. If you love apples as much as I do, you will want to listen to this conversation. We talk about Gidon’s work growing heirloom and obscure varieties of apple, and we discuss his truly amazing farm visits. You should <a href="https://hudsonvalleyappleproject.com/" rel="noopener noreferrer">book</a> tickets while they are still available.&nbsp; 
Subscribe:&nbsp;<a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2" rel="noopener noreferrer">⁠⁠Apple Podcasts⁠⁠</a>,&nbsp;<a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg" rel="noopener noreferrer">⁠⁠Spotify⁠⁠</a>,&nbsp;<a href="https://www.youtube.com/@ThisIsTASTE" rel="noopener noreferrer">⁠⁠YouTube</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

832: Pim Techamuanvivit’s First Restaurant Job Was Opening a Now Legendary Restaurant

Maria Geyman is the founder of <a href="https://mashatea.com/">Masha Tea</a>, a board-certified naturopathic doctor, and the author of <a href="https://www.rizzoliusa.com/book/9780789346704/">With Tea: Culture, Accoutrements, and Rituals</a>. It’s a great new book all about the wide world of tea, paired with recipes for brewing tea and desserts to serve with it. Today on the show, we go deep on all things tea.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the Los Angeles food scene including visits to <a href="https://www.instagram.com/explore/locations/328226938025667/jasmine-market-deli/">Jasmine Market & Deli</a>, <a href="https://www.instagram.com/quat_la/?hl=en">Quat</a>, <a href="https://www.instagram.com/chikaramochi310/?hl=en">Chikaramochi</a>, <a href="https://www.corridor109.com/bar">Bar 109</a>, <a href="https://kurasushi.com/">Kura Revolving Sushi</a>, <a href="https://www.oootea.world/us">Odd One Out</a>, and <a href="https://www.hermonsla.com/">Hermon’s</a>.  
Subscribe: <a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2">⁠⁠Apple Podcasts⁠⁠</a>, <a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg">⁠⁠Spotify⁠⁠</a>, <a href="https://www.youtube.com/@ThisIsTASTE">⁠⁠YouTube⁠⁠</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Maria Geyman is the founder of Masha Tea, a board-certified naturopathic doctor, and the author of With Tea: Culture, Accoutrements, and Rituals. It’s a great new book all about the wide world of tea, paired with recipes for brewing tea and desserts to serve with it. Today on the show, we go deep on all things tea. And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the Los Angeles food scene including visits to Jasmine Market & Deli, Quat, Chikaramochi, Bar 109, Kura Revolving Sushi, Odd One Out, and Hermon’s. Subscribe: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Maria Geyman is the founder of <a href="https://mashatea.com/" rel="noopener noreferrer">Masha Tea</a>, a board-certified naturopathic doctor, and the author of <a href="https://www.rizzoliusa.com/book/9780789346704/" rel="noopener noreferrer">With Tea: Culture, Accoutrements, and Rituals</a>. It’s a great new book all about the wide world of tea, paired with recipes for brewing tea and desserts to serve with it. Today on the show, we go deep on all things tea.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting them in the Los Angeles food scene including visits to <a href="https://www.instagram.com/explore/locations/328226938025667/jasmine-market-deli/" rel="noopener noreferrer">Jasmine Market &amp; Deli</a>, <a href="https://www.instagram.com/quat_la/?hl=en" rel="noopener noreferrer">Quat</a>, <a href="https://www.instagram.com/chikaramochi310/?hl=en" rel="noopener noreferrer">Chikaramochi</a>, <a href="https://www.corridor109.com/bar" rel="noopener noreferrer">Bar 109</a>, <a href="https://kurasushi.com/" rel="noopener noreferrer">Kura Revolving Sushi</a>, <a href="https://www.oootea.world/us" rel="noopener noreferrer">Odd One Out</a>, and <a href="https://www.hermonsla.com/" rel="noopener noreferrer">Hermon’s</a>.&nbsp; 
Subscribe:&nbsp;<a href="https://itunes.apple.com/us/podcast/the-taste-podcast/id1393739959?mt=2" rel="noopener noreferrer">⁠⁠Apple Podcasts⁠⁠</a>,&nbsp;<a href="https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=MRMn32W-S5i9HktfZ_eBIg" rel="noopener noreferrer">⁠⁠Spotify⁠⁠</a>,&nbsp;<a href="https://www.youtube.com/@ThisIsTASTE" rel="noopener noreferrer">⁠⁠YouTube⁠⁠</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

831: Maria Geyman Thinks Anyone Can Be a Tea Person

After a two-year vacation (LOL), Anna and Matt are back! If you're a fan of smart and cool and weird and lively conversations about food 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 co-hosted by TASTE editors Anna Hezel and Matt Rodbard, and is sometimes recorded live at Books Are Magic in Brooklyn, NY. Visit TASTE online: tastecooking.com
 Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

After a two-year vacation (LOL), Anna and Matt are back! If you're a fan of smart and cool and weird and lively conversations about food 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 co-hosted by TASTE editors Anna Hezel and Matt Rodbard, and is sometimes recorded live at Books Are Magic in Brooklyn, NY. Visit TASTE online: tastecooking.com Learn more about your ad choices. Visit megaphone.fm/adchoices

After a two-year vacation (LOL), Anna and Matt are back! If you're a fan of smart and cool and weird and lively conversations about food 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 co-hosted by TASTE editors Anna Hezel and Matt Rodbard, and is sometimes recorded live at Books Are Magic in Brooklyn, NY. Visit TASTE online: tastecooking.com
 Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

The TASTE Podcast Is Back!

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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Food

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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