This Is TASTE

We’re thrilled to welcome Sohla El-Waylly back to the show. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO’s cooking competition The Big Brunch. Next week she will release her debut cookbook, Start Here: Instructions for Becoming a Better Cook. It’s a terrific book, and we discuss many of the recipes and techniques, and how Sohla photographed the book in her New York City apartment. We also talk about her love of Top Chef, her own reality cooking show turn, and what excites her most—including breakfast at Veselka. 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 SOHLA EL-WAYLLY: Pizza Salad [NYT Cooking] Mystery Menu With Sohla and Ham El-Waylly [NYT Cooking] This Is TASTE 189: Sohla El-Waylly [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Yewande Komolafe is a recipe developer, food stylist, and author of the New York Times “10 Essential Nigerian Recipes”. She also has a terrific new cookbook out now, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora. On this episode we talk about Yewande’s journey to writing this groundbreaking work, and how the book's recipes cover the converging cuisines of her hometown of Lagos. We also talk about her life in and out of the kitchen. It’s a great talk and we hope you enjoy it. 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 YEWANDE KOMOLAFE: The Plantain Has Your Back [TASTE] In ‘My Everyday Lagos,’ Yewande Komolafe Searches for Home [Eater] Nigerian Clay Pot Chicken [F&W] Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are two classic conversations with two of our favorite people in food. Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. For those who didn’t grow up watching food TV, here’s the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner. Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food TV that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. His latest book, One: Simple One-Pan Wonders, is out now. And it’s a great day when our friend Alison Roman turns up at our New York City studio. We’ve really enjoyed reading and cooking through her recent baking book, Sweet Enough, and we wanted to ask her about what it’s like to write three cookbooks in five and a half years, as well as to talk about the TV show she made, her spirited newsletter writing, the kosher salt wars, sheet pan shortcake, and where to eat in New York City right now. Learn more about your ad choices. Visit megaphone.fm/adchoices

Luke Fortney is a reporter at Eater New York, where he keeps an eagle eye on openings and closings, plus trends like the city’s burgeoning breakfast burrito scene. Aliza had him on the show to talk about what it’s like staying on top of New York’s ever-shifting dining landscape. Whether you live in New York City or you’re thinking about taking a trip there, it’s a must-listen. Also on the show Matt catches up with British cookbook author, journalist, and chef Ravinder Bhogal to speak about her great new cookbook, Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen. 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 LUKE FORTNEY & RAVINDER BHOGAL: New York’s Illegal Weed Market Is Propped Up by Imported Chips That Taste Like Tacos [Eater] New York’s Most Exciting Restaurant Openings This Fall [Eater] Ravinder Bhogal’s Pumpkin and Squash For Autumn [The Guardian] Learn more about your ad choices. Visit megaphone.fm/adchoices

What a fun time it is having Max La Manna in the studio. Max is a recipe developer and former NYC and Los Angeles line cook. He’s also big on TikTok and various other social media channels, and we get into what makes a great food video as well as hearing about Max’s journey. We also talk about Max’s new cookbook, You Can Cook This! 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 MAX LA MANNA: Sun-Dried Tomato “Meatballs” [official] Vegan Tofu Butter Chicken [YouTube] 10 Tips For Reducing Food Waste [Veg News] Learn more about your ad choices. Visit megaphone.fm/adchoices

As writer and podcast host Chris Black tells it, he sits at the heart of American culture. “The bridge between the high and the low; the very high and the very low.” This is a very good—and often entertaining—place to live, and in this episode we get to know Chris a bit better through his particular takes on restaurant culture, home cooking, cookbooks, and the two cities he spends the most time in: New York and Los Angeles. Chris is the cohost of How Long Gone (along with Noma beat reporter Jason Stewart) and consults for brands like J.Crew, Thom Browne, Stüssy, Balenciaga, and Reigning Champ. 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 CHRIS BLACK: ‘How Long Gone’ Is in It for the Long Haul [NYT] Bring Back the Power Lunch [GQ] This Is TASTE 163: Jason Stewart [TASTE] How Long Gone 306: Matt Rodbard [official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and is the creator and author of the Substack newsletter The Mix With Robert Simonson. In this episode we talk about his terrific new book, The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes. The book is amazing in that it covers the world of modern drinking (the people, places, and watering holes) without being dry or overly earnest. Simonson cuts to the heart of the past 100 years of the cocktail, and we go over many of the entries and also dive into Robert’s history of covering the scene for nearly 20 years. It’s a great episode, and we hope you enjoy it. Also on the show, Matt talks about his recent trip to San Antonio, which included stops at the Jerk Shack, Landrace, Cured, Con Huevos Tacos, and Ray’s Drive Inn. The TASTE Texas Tour was supported by our friends at Travel Texas. Check out Matt's dispatches from Austin and Houston. 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 ROBERT SIMONSON: Montana’s Great Lost Barman [PUNCH] Your Favorite Classic Cocktails Are More Modern Than You Think [TASTE] Making Sense of the Maximalist Cocktail [PUNCH] Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve long been fans of cookbook author and creative thinker Molly Baz, and many of you have too. With a signature voice and absolutely wild recipe development skills (as well as years of professional cooking under her belt), Molly has won over millions of fans worldwide. Her debut book Cook This Book was a New York Times Best Seller, and she’s back with a new one, More Is More, that taps into the food world’s more maximalist urges. This is a really fun talk with one of the strongest voices in cookbooks. 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 MOLLY BAZ A Cacio e Pepe Gets Drunk and Breaks the Rules [TASTE] This Is TASTE 143: Molly Baz [TASTE] Molly Baz Shares the Must-Have Recipe of the Season [Glamour] Baz to Basics [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Dwight Garner has been a book critic for the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% our bag, and Dwight’s style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book’s origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point. It’s a fun conversation with one of the sharpest minds in the media. 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 DWIGHT GARNER: Dwight Garner Always Has a Muffuletta in the Freezer [Grub Street] A Remembrance of Diet Cokes Past [FT] A Lightning Rod Defends His Legacy (and Has a Few Regrets) [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

Hillary Dixler Canavan is Eater’s restaurant editor and the author of the publication’s debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters. On this lively episode we talk about Hillary’s reporting for Eater’s debut cookbook, and how one wrangles recipes from chefs without going nuts. We also hear about Hillary’s work covering the national restaurant scene, and, of course, get her favorites in New York, Los Angeles, and beyond. This is a great conversation, and we hope you enjoy it. Also on the show, Matt recaps a recent trip to Virginia Beach, VA and the surrounding area. There's great food down there! He discusses visits to: Love Song, The Pink Dinghy, a fried chicken vibe check starring BoBo's Fine Chicken and Pollard's. He also stopped by Four Eleven York in Norfolk, Heirloom, and Gelati Celesti. 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 HILLARY DIXLER CANAVAN: Turn Your Kitchen Into a Proper Bistro with Frenchette’s Tartare Frites [Eater] How a Veteran Food Editor Adapted 100 Beloved Restaurant Recipes [Cultured] 15 Best New Restaurants in America [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

Laurent Dagenais is one of our favorite chefs online today, and many others agree. He has grown his following to more than three million across his social media accounts and carved out a really cool space that blends streetwear, French Canadian cooking, and good vibes. Laurent was born and raised in Montreal, and in this episode, we find out about his path from journeyman line cook to blowing up on TikTok and IG. We find out what makes a great video and what inspired his new cookbook, Always Hungry!, and we dig into his life online and offline. We also talk about one of Canada’s other great exports: the rapper Snow. 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 LAURENT DAGENAIS: Laurent Dagenais Keeps the Cooking Real [Fine Dining Lovers] Stacked Ham and Brie Sandwich [Today] Steak Sandwich [YouTube] Learn more about your ad choices. Visit megaphone.fm/adchoices

Chris Shepherd is a chef and writer based in Houston, Texas, and the cofounder of Southern Smoke Foundation, a nonprofit geared toward helping members of the restaurant community. On this episode we have a lively conversation about the food scene in Chris’s hometown, what it was like leaving his restaurant group, and his cookbook: Cook Like a Local. This is such an inspiring talk, and we hope you enjoy it. Also on the show, Aliza and Matt talk about Matt’s trip to Houston, where he had an incredible 48 hours, making stops at: Kâu Ba, Trill Burgers, Tatemó, Tres Chiles, The Original Ninfa’s on Navigation, Villa Arcos, Blacksmith, and Crawfish & Noodles. The TASTE Texas Tour was supported by our friends at Travel Texas. See our dispatch from Austin, and stay tuned for San Antonio. MORE FROM CHRIS SHEPHERD: Houston Chef Chris Shepherd Is Enjoying His New Season [Eater] Southern Smoke Festival [official] Learn more about your ad choices. Visit megaphone.fm/adchoices

How much do you know about olive oil? After this episode, a lot more. Skyler Mapes, cofounder of EXAU Olive Oil and coauthor of the new book The Olive Oil Enthusiast, joined us from her home in Calabria, Italy, to drop invaluable olive oil knowledge from harvest to bottle, plus Italy travel tips and more. It’s a fun episode, and we hope you’ll enjoy it. Also on the show, Aliza and Matt go over three things they each are enjoying, including: The Neon Croissant, JJ Johnson's great new book The Simple Art of Rice, IG of note @haileecatalano, Dwight Garner's The Upstairs Delicatessen, C Pam Zhang's How Much of These Hills Is Gold, the TikTokers are coming! 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 SKYLER MAPES: Meet the Woman Bringing Calabrian Olive Oil to the U.S. [Conde Nast Traveler] Forbes 30 Under 30, 2021 [Forbes] Demystifying Extra Virgin Olive Oil With Skyler Mapes and Giuseppe Morisani [Italy Magazine] Learn more about your ad choices. Visit megaphone.fm/adchoices

Pat LaFrieda is one of the world’s most celebrated butchers and sells ground beef, strip steaks, and rib eyes to more than a thousand New York City restaurants alone. On this episode we talk about the birth of the boutique burger blend, tracing its lineage back to Minetta Tavern, and dig deep into the meat business. We also discuss Pat’s own personal favorite way to cook a steak, roast a chicken, and dress a hamburger, with a couple of very specific choices. It was really fun getting to know the one and only Pat LaFrieda, and we hope you enjoy this conversation. 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 PAT LAFRIEDA: Pat LaFrieda on Expanding His Meat Empire [CBS Saturday Morning] How Pat LaFrieda Produces $270 million of Meat Per Year [Insider] Budget Grilling Ideas [Rachael Ray] Learn more about your ad choices. Visit megaphone.fm/adchoices

Tracy Malechek-Ezekiel is the chef and co-owner of Birdie’s, an Austin, Texas, restaurant that is innovative and exciting, and by far one of our favorite meals of the year. On this episode, we speak with Tracy about her journey from cooking at Lula Cafe in Chicago to working the line at some of New York’s most acclaimed places—Del Posto, Blue Hill, and Gramercy Tavern—and how she met her partner in life and business, Arjav. We talk about what excites her about restaurants and dig into some of Birdie’s most popular dishes. Also, stick around for Matt’s thoughts on a recent trip to Austin, Texas—featuring some of the restaurants and trucks that got him most excited, including Joe’s Bakery & Coffee Shop, Distant Relatives, Franklin Barbecue, Cuantos Tacos, Birdie’s, Canje, and Nido. The TASTE Texas Tour was supported by our friends at Travel Texas. Stay tuned for dispatches from Houston and San Antonio. MORE FROM TRACY MALECHEK-EZEKIEL: Food & Wine Restaurant of the Year: Birdie's [Food & Wine] Food & Wine names East Austin spot Restaurant of the Year [Austin American-Statesman] Inside Birdie’s Journey [Tribeza] Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are three classic conversations from This Is TASTE with three key members of the New York Times food desk. Melissa Clark is a prolific cookbook author, longtime NYT columnist, and one of the most respected food writers in the game. In this interview, we talk about her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming, as well as her action-packed cookbook career. Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it’s like to help run one of the best, and most popular, sections at the NYT. Lastly we sit down with Emily Weinstein, the food and cooking editor of the New York Times. We’ve been a great admirer of her and her colleagues’ work at NYT Cooking, and we took the opportunity to talk about what makes a great story as well as some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein’s long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Learn more about your ad choices. Visit megaphone.fm/adchoices

Clare de Boer is the chef-owner of Stissing House, a restaurant located in New York’s Hudson Valley and one we like very, very much. Clare is also the chef-owner of two New York City restaurants, King and Jupiter. On this episode, we speak with Clare about her time cooking at the River Cafe in London and her journey to America to open some of the country’s best restaurants. We also talk about her writing career, a forthcoming King cookbook, and some of the restaurants she is excited about right now. Also on the show, Matt catches up with Brad Metzger, a Los Angeles–based restaurant recruiter and the creative force behind the LA Chef Conference, a gathering of chefs and food media members taking place October 30. We talk about the role of recruiting in the restaurant industry and hear about Brad’s journey to launch the conference. 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 CLARE DE BOER: Hello From My Island [Substack] A Manhattan Chef Heads Upstate. A Country Tavern Follows. [NYT] LA Chefs Conference [official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Symon is the star of Symon’s Dinners Cooking Out and the author of a great new cookbook, Simply Symon Suppers, as well as a longtime TV host, Iron Chef, and food commentator. But we know Michael best as a really, really great chef who’s run well-regarded restaurants in New York City and Cleveland, where he was born. On this action-packed episode, we talk about Symon’s Greek and Sicilian background and how he hosts raucous dinner parties in all seasons. We discuss his star turn and what celebrity chefdom has meant for this true Midwesterner. It’s a great talk, and we hope you enjoy it. Also on the show, we have a great conversation with The Bear's set decorator, Eric Frankel. Eric, along with his team, is responsible for creating the kitchen and restaurant spaces on the hit show, and we find out how building the set was very similar to opening a real restaurant (with real fire and flame). We also learn about how he selected the many cookbooks featured on the show. 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 MICHAEL SYMON AND THE BEAR: 2 Easy Recipes For Fall [Good Morning America] Michael Symon’s Deviled Eggs [Food Network] Here’s the Complete List of Every Cookbook Featured on ‘The Bear’ [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

Jason Hammel is the executive chef and owner of award-winning Lula Cafe in Chicago’s Logan Square neighborhood. Jason grew up in New Haven, Connecticut, and is the product of a tight-knit Italian family. He studied writing at Brown University and then traveled in Italy, where an accidental stay in an apartment above a produce market left a lasting impression and presaged his career as a chef. In this episode we hear about the 24-year run of Lula Cafe, and about how Jason’s instinct to write blends with his culinary background. We also talk about his debut cookbook, The Lula Cafe Cookbook. Also on the show, Aliza and Matt talk about three things they are feeling, including a memorable Table of Contents event in Brooklyn, speaking at the Chow Chow Festival in Asheville, NC, the nostalgia of Save Me the Plums, Helen Rosner is on a roll at The New Yorker, Birdie’s pasta extruder in the dining room is a baller move. 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 HAMMEL: Jason Hammel’s Dear Chicago [Star Chefs] Still Setting the Standard in Logan Square [Chicago Tribune] Konbi Has a Secret Croissant Machine [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Writer, podcaster, and cookbook collaborator Andrew Friedman has a unique vantage point in talking about chefs and food writing as a profession. He’s worked with some of the most interesting voices in the restaurant world (going back a decade and longer), including Daniel Boulud, Alfred Portale, Michelle Bernstein, Bill Telepan, and David Waltuck. In this episode we talk to Andrew about his most recent work, The Dish: The Lives and Labor Behind One Plate of Food, a page-turning, behind-the-scenes look at what makes a single restaurant dish. We discuss the book’s unique reporting process and how Andrew views his work in the larger context of food media. We also get some restaurant picks—and pay tribute to one of the industry’s most influential and frankly forgotten players. Also on the show, Aliza shares some highlights from her recent trip to Seattle, Portland, and Los Angeles. Stay for a report from the LA bagel wars, a camping beer hack, and what is exciting her on the the west coast. 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 ANDREW FRIEDMAN: Andrew Talks to Chefs [official] Who Let the Cool Chefs Write Cookbooks? [TASTE] The Secret Lives of Private Chefs [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Sue S. Chan is an expert marketer, brand builder, and all-around busy bee on the global food scene. She was Momofuku’s first brand director, and in this episode we go back to her time helping to build the David Chang empire (and figuring out how to tell DC what to do). She later founded her own agency, Care of Chan, which has become a go-to for major fashion and retail brands looking to engage with the food world. Her current clients include A24, NYT Cooking, Gucci Osteria, Nike, J.Crew, and Hermam Miler. This conversation is fast and furious, but we always pause when Sue has a restaurant to talk about. We so enjoyed catching up with a real food-world one of one, and we hope you enjoy it too. 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 SUE CHAN: The Food-World Entrepreneur Who Loves Clear Heels [The Cut] Mermaid Spa Brooklyn [CoC] Breaking Down with Sue Chan [Busyboy] FOLLOW, FOLLOW, FOLLOW: instagram.com/sueperchan instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

What a thrill it is to have our friend Adeena Sussman back on the show. Adeena is the author of numerous cookbooks, having cowritten three with Chrissy Teigen, and the voice behind the best-selling Israeli food tome Sababa. Sussman is back with a great new book, Shabbat, and in this episode we talk about the multitudes of Jewish food around the world. We discuss what is so exciting about food in her home base of Tel Aviv and also go over some of the comforting and innovative new recipes in Shabbat. MORE FROM ADEENA SUSSMAN: Embracing My Whole Self, Through Food [Tablet] The Perfect Shabbat Dinner Meets You Where You Are [Conde Nast Traveler] Adeena Sussman’s new cookbook includes Shabbat recipes from around the world [NPR] Mike and Adeena’s Excellent Israeli Culinary Adventure [Via Sabra] FOLLOW, FOLLOW, FOLLOW: instagram.com/adeenasussman instagram.com/mattrodbard instagram.com/taste Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ellen Yin is the founder and co-owner of Philadelphia’s High Street Hospitality Group. She’s behind some of the best restaurants in not just Philly but the entire country, including Fork, High Street on Market, and High Street Provisions. On this episode we speak with Ellen about her journey to hospitality, what’s special about the Philly restaurant scene, and what it was like to win a James Beard Award for America’s top restaurateur. We also talk about the incredible cookbook festival she's organized, Cookbooks and Convos, which runs from late September through late October. It’s so great catching up with Ellen, and we hope you enjoy this conversation. Also on the show, Aliza catches up with Andrew Tarlow, the author of a new book, Diner: Day for Night, which pays tribute to his legendary Brooklyn restaurant. 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 Ellen Yin: Ellen Yin Talks Pineapple Pizza and 25 Years of Fork [Philadelphia Mag] Philly Chef Wins Big at the James Beard Awards [Billy Penn] Cookbooks and Convos [Philadelphia Inquirer] Learn more about your ad choices. Visit megaphone.fm/adchoices

James Park is a content creator and the author of Chili Crisp, a sharp look at one of America’s favorite ingredients today. On this episode we speak with James about the different types of chili crisp to buy and make at home, as well as some unexpected discoveries he’s made. We also talk about his upbringing in Korea and dig into the exciting things happening in Korean food these days. We hope you enjoy this talk with James, one of our favorite dudes in food. MORE FROM JAMES PARK: Yes, Chile Crisp Deserves a Whole Cookbook [Eater] Does Chili Crisp Go With Everything? This Author Thinks So [Epicurious] Chili Crisp Compound Butter [Material] FOLLOW, FOLLOW, FOLLOW: instagram.com/jamesyworld instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Ben McKean is the founder of Hungryroot, an online grocery retailer that has changed the way millions of Americans cook dinner (and lunch, and breakfast) and taught them to love plant-based cookie dough. On this episode, Ben shares his journey to launching Hungryroot, and we dig into how the modern grocery store is quite broken. We also talk about what it’s like running his company nearly a decade in. Interested? Use promo code TASTE30 for 30% off the first box. MORE FROM BEN MCKEAN: How I Turned My Hobby Into a Career [Medium] Hungryroot Review: Is This Popular Meal Kit Service Worth the Hype? [Real Simple] Hungryroot: Our Honest Review [CNet] Learn more about your ad choices. Visit megaphone.fm/adchoices

Chandra Ram is the associate editorial director at Food & Wine and coauthor of cookbooks like Korean BBQ and The Complete Indian Instant Pot Cookbook. On this episode, Chandra takes us into the test kitchen at Food & Wine, and we hear about some of the cool stories she’s been working on. We also talk about how postwar and post-pandemic times share similarities in the way the events have changed the way we cook forever. It’s really great catching up with Chandra. MORE FROM CHANDRA RAM: It’s Time to Start Pickling at Home [F&W] After 8 Years of Marriage, I’m Teaching My Husband How to Cook [F52] Decoding Carmy’s Cookbook Shelves on ‘The Bear’ [F&W] Learn more about your ad choices. Visit megaphone.fm/adchoices

Susan Spungen is an author, a food stylist, and a real food media legend. She was the founding food editor at Martha Stewart Living, and she has worked in television and film, including teaching Meryl Streep how to flip an omelet. On this episode, we learn about food in 1980s New York, about Susan’s job interview process with Martha, and about her famous sister. We also talk about her wonderful new book, Veg Forward, and why tomatoes will always be our favorite vegetable. Or is it a fruit? MORE FROM SUSAN SPUNGEN: Food Stylist Susan Spungen Releases New Cookbook [Forbes] Tomato, Pickled Melon and Burrata Salad [Bon Appetit] Grilled Cheese with Apples and Apple Butter [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/susanspungen instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Becca Millstein is cofounder and CEO of Fishwife, one of the buzziest brands in not just the emerging tinned seafood market but all of food. We had such a fun time catching up with Becca to talk about her brand’s journey from big idea to big-time retail. We also find out where the tinned fish movement is heading and hear about some of the bumps along the road that the company has had to overcome. Finally, we talk about the company’s now-iconic branding—such great branding! We hope you enjoy this conversation. Also on the show, Matt recaps his recent trip to Seattle, including stops at The Walrus and the Carpenter, Hood Famous, Watson’s Counter, Book Larder, Camber, Hamdi, and Saint Bread. MORE FROM BECCA MILLSTEIN: Wait, Canned Salmon Is Good? [TASTE] Creating America’s First Chic Tinned Fish Company [Eater] Meet Fishwife, the Stylish, Sustainably Sourced Tinned Fish You Want in Your Kitchen [Vogue] FOLLOW, FOLLOW, FOLLOW: instagram.com/bbmillstein instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s special episode is from our recent conversation with baking cookbook authors Natasha Pickowicz and Claire Saffitz, live at Rizzoli Bookstore in NYC. Natasha is a chef, the founder of the pop-up Never Ending Taste, and the author of More Than Cake. Claire is a recipe developer and the author of the best-selling cookbooks Dessert Person and What’s for Dessert. It’s a fun conversation about developing cult recipes, the cake renaissance, summer baking, and more. Stay tuned for more live events by subscribing to our newsletter, including book release events with Jordan Michelman and Zachary Carlsen (October 24) and Jing Gao (November 2). MORE FROM NATASHA PICKOWICZ AND CLAIRE SAFFITZ : Yes, You Can Make These Stunning Layer Cakes at Home [Bon Appetit] Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE] Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette [Dessert People] How to Make Delicious Scones at Home [Dessert People] Learn more about your ad choices. Visit megaphone.fm/adchoices

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold. Her new book, Land of Milk and Honey, is set in a near future where smog has choked out almost all agriculture, and where a chef is lured to cook at a reclusive mountain institute for the global elite with the promise of produce. It’s a gripping book about power and politics and, mostly, a love letter to food, and we’re thrilled to have her on the show to discuss it. Also on the episode, Aliza and Matt preview more fall cookbooks they are really enjoying including new books from Jon Kung, Sohla El-Waylly, two Italian wine experts, James Park, the Pie Hole in Los Angeles, and Alicia Kennedy. Don’t forget to smash that pre-order button. Fall cookbook season is here. MORE FROM C PAM ZHANG: See It Slant [The Cut] The Pen Ten: An Interview with C Pam Zhang [Pen America] Buy: Land of Milk and Honey Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s really fun having Alex Delany back on the show and getting to know the food and drink writer (and rare book collector) a little bit better. You may know Alex from his time working at Bon Appétit as a writer covering home cooking, wine, cocktails, and naturally processed coffee (respect), as well as a series of memorable YouTube videos. But since leaving BA in early 2021, Alex has been busy working as a consultant, podcaster, wine educator, and most recently as the author of a really cool city guide called “Everything Good.” On this episode we talk about the summer of NA beer, the summer of Superiority Burger, love for Richmond, Karma vs. Mast, Andy Warhol’s lost cookbook, love for Beefeater, and what’s next. Cool catching up with Alex again. 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 ALEX DELANY: Everything Good: Tribeca Fidi [Google Docs] Everything Good on the Lower East Side [Google Doc] This Is TASTE 131: Alex Delany [TASTE] Andy Warhol’s Wild Raspberries [Biblio] FOLLOW, FOLLOW, FOLLOW: instagram.com/alex_delany instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are two classic conversations from This Is TASTE featuring two literary titans. George Saunders is the author of many works, including the Booker Prize–winning Lincoln in the Bardo. Here we talk about pizza and Italian delis on the South Side of Chicago, as well as lunch in the Texas oil fields. We discuss success in the kitchen and how intuition crashes together with luck, and we speculate on the shape of food in the year 2300. Also on the show is Gary Shteyngart, a New York Times best-selling novelist and food writer who has written memorable books including The Russian Debutante’s Handbook, Super Sad True Love Story, and his most recent work, the rollicking pandemic satire Our Country Friends. In this episode, we talk about some of Gary’s world travels, both as a hired gun and for fun, as well as what he’s eating and drinking in his Upstate New York home. We also remember New York City restaurants from the 1990s and early 2000s, including fond memories of the long-lost Meatpacking District bistro Florent, which plays a role in Gary’s most recent novel. More from George Saunders & Gary Shteyngart: Story Club with George Saunders [Substack] Eat, Memory: The Absolutely No-Anything Diet [New York Times Magazine] I Watched Russian Television for Five Days Straight [The Atlantic] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we have an amazing conversation with Naama Shefi. Naama is the founder of the Jewish Food Society, a nonprofit organization that works to preserve, celebrate, and revitalize Jewish cuisine to build and promote a meaningful connection to Jewish and Israeli culture. She is also the chair of Asif Culinary Institute of Israel. Also on the show, Aliza and Matt discuss three things they each are interested in right now. These include: Piñas at Connolly’s, Emily Sundberg’s Feed Me newsletter, Abi Balingit’s rose water meringue, Cherry Bombe is doing a WeFunder, Eric Kim tomato furikake sandwich, LA Chef Conference is October 30. More From Naama Shefi: Schmaltzy [Apple] The Legacy of a 1970s Bar Mitzvah Cake [JFS] The New Magazine Taking a Different View on Jewish Food Culture [Vogue] Pre-order: Shabbat Learn more about your ad choices. Visit megaphone.fm/adchoices

Dirt Candy is a vegetarian restaurant on New York’s Lower East Side that has become famous over the past decade for making eggplant tiramisu, kimchi donuts, and tomato fruit leather. But its chef, Amanda Cohen, makes one thing very clear—the restaurant’s mission is not about vegetarianism or health or politics. It’s just about making vegetables taste really good. In this episode, we talk with Amanda about the 15-year run of one of New York’s most important restaurants. We discuss her early experiences working with Moby and her deep understanding of how to run a restaurant in these modern times. Also, cookbooks! Will she write another one? We find out. MORE FROM AMANDA COHEN: Dirt Candy: A Visual Veggie Cookbook With a Memoir Mixed In [NPR] For Chef Amanda Cohen, Everything Is Out in the Open [NRN] This Is TASTE 33: Amanda Cohen [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/dirtcandynyc instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City. You may know him from the NYT Cooking channel, where he shares ingenious tips and whips up opulent feasts from niche ingredients alongside his wife, Sohla. But you probably don’t know Ham’s rich history in food, from growing up in Doha, Qatar, with Bolivian-Egyptian parents in the food business to running research and development at Momofuku’s Ando. Today we dig into it all, plus his love of graphic tees and live music, and I hope you’ll enjoy it. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. MORE FROM HAM EL-WAYLLY: Chicken Stroganoff [New York Times Cooking] The World’s Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu] What Happens When a Brown Chef Cooks White Food? [GQ] Learn more about your ad choices. Visit megaphone.fm/adchoices

Hillary Sterling is a longtime New York City chef who is currently the executive chef at Ci Siamo, one of our favorite restaurants in all the land. We’ve known Hillary for years, and it was really fun to dig into her history to find out about her early food memories growing up deep in Brooklyn and her many cooking jobs in Chicago and NYC. We talk about traveling around Italy for research and her friendly rivalry (more of a friendly meeting of the minds) with chef Missy Robbins. We also find out what she loves most about running one of NYC’s hottest (literally—it’s live fire, baby) restaurants. MORE FROM HILLARY STERLING: Rekindling the Flame at Danny Meyer’s Ci Siamo [NYT] Italian Passion Front and Center at Ci Siamo [Gay City News] How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live Fire [Eater] FOLLOW, FOLLOW, FOLLOW: instagram.com/chefhillarysterling instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Pelosi is the self-proclaimed “Italian American meatball" behind the popular social media account and home entertainment mood board GrossyPelosi. In this episode, we catch up with Dan to talk about his journey from working at a creative agency to running a megapopular online food community. We talk about some of his favorite summer and fall recipes and dig into his debut cookbook, Let’s Eat. We hope you enjoy this fun conversation. MORE FROM GROSSY PELOSI: Grossy’s Guide to Grilling [official] Summer Corn Tomato Pasta [official] Grilled Dumplings with Natasha Pickowicz [YouTube] FOLLOW, FOLLOW, FOLLOW: instagram.com/grossypelosi instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers. As a first-generation Ghanaian-American born and raised in New York City, Eric sources the flavors and influences in his cooking from many of the West African dishes he grew up eating. He is passionate about introducing diners to West African cuisine and the impact its diaspora has had on South American, Latin American, Caribbean, and American food, all in his elegant, artfully plated style. On this episode we talk about Eric's new children's book, Sankofa: A Culinary Story of Resilience and Belonging. We also talk about is forthcoming cookbook, as well as what it was like to compete on Top Chef. What a great conversation. Also on the show, Aliza and Matt continue to preview the exciting fall cookbook season, including early thoughts on new releases from Klancy Miller, Molly Baz, Nancy Silverton, Erika Council, Cheap Old Houses, Andrew Friedman, and Leah Koenig. MORE FROM ERIC ADJEPONG: ReachTV Orders ‘Cultural Eats’ Starring Chef Eric Adjepong, From Chris Paul’s Production Company [Variety] Sankofa [Official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Lyndsay C. Green is the restaurant critic at the Detroit Free Press, and she is tasked with shining a light on one of America’s most vibrant and also misunderstood food cities. It’s quite the job, and Green, a native of New York City, has embraced the role to its fullest. In this episode, we talk about Detroit’s many diverse neighborhoods and how the city’s food scene was built by immigrants from Mexico, Greece, China, and the Middle East. I ask her about her most recent top ten restaurants list, and we dig into her food writing process and style. It’s really great getting to know Lyndsay, and I hope you enjoy this conversation. Also on the show, Aliza and Matt talk about what’s interesting and exciting, including the Kreung Cambodian pop-up, the recent Borscht Belt Festival, Jamie Oliver's new TV channel, OddFellows Ice Cream, and save us the plums! MORE FROM LYNDSAY GREEN: My Year in Review as Free Press Restaurant Critic: Accidentally Anonymous [Freep] La Cuscatleca Inc. Is Southwest Detroit’s Best Kept Secret [Freep] Detroit’s Street Barbecue Subculture [Freep] FOLLOW, FOLLOW, FOLLOW: instagram.com/ladyluff instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We recently had the pleasure of sitting down with the founders of not one but two of America’s most exciting independent media brands, each working deeply in and around food. In 2013, former media and beauty executive Kerry Diamond founded Cherry Bombe as a response to the overwhelmingly male-dominated chef and restaurant world. The publication has grown into a serious player, launching podcasts and events that rival some of the major glossies. Kyle Tibbs Jones is a cofounder and director of media at The Bitter Southerner, an iconoclastic magazine and media brand that was founded as a response to the caricatured portrayals of Southern life in mainstream media. The Bitter Southerner has won multiple James Beard Awards and, like Cherry Bombe, is a favorite read for many—including the editors of TASTE. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served. More from Cherry Bombe and The Bitter Southerner: Happy Birthday, Cherry Bombe [Forbes] The Cherry Bombe Podcast Network [official] The Global Love of Boiled Peanuts [official] Blood, Sweat, and Tears [official] Learn more about your ad choices. Visit megaphone.fm/adchoices

Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a world-renowned spice company located in New York City. On this episode, we catch up with Lior about his unique path from Israel to some of the most famous restaurant kitchens in New York. We talk about the culinary school he’s founding in Northern Israel and dive into his incredible new book, A Middle Eastern Pantry. For real, this is one of our favorite books of the year, and together we go over many of the spices and condiments that shape this amazing culinary history. Lior is a true original, and we hope you enjoy our conversation. Also on the show, Aliza and Matt give some very early thoughts on the upcoming fall cookbook season, including exciting new books from Yossy Arefi, Rie McClenny, Yewande Komolafe, Andrew Tarlow, Pierre Thiam, Jing Gao, Dwight Garner, and C Pam Zhang. FOLLOW, FOLLOW, FOLLOW: instagram.com/cheflior instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Here are two classic conversations. Ayo Adebiri plays Sydney Adamu on the beloved FX show The Bear. She tells us about her real-life work in New York City restaurants, and we get into some behind-the-scenes talk about filming on location in Chicago. Also on the show is a fast and furious talk with cookbook author and food TV personality Molly Yeh. Molly is legitimately one of the funniest writers (and guests) that I’ve encountered in a long time, and we get into all sorts of topics on the show. We discuss what makes a great Hallmark Channel movie, and we theorize about how she will possibly star in one someday. We also talk about Little House on the Prairie (the TV show) and how Molly is living her best life in North Dakota. Check out her incredible book, Home Is Where the Eggs Are. FOLLOW, FOLLOW, FOLLOW: instagram.com/ayoedebiri instagram.com/mollyyeh instagram.com/mattrodbard These episodes originally aired on July 15, 2022 and October 25, 2022. Learn more about your ad choices. Visit megaphone.fm/adchoices

Nicole A. Taylor is a food writer, recipe developer, and master home cook. Her latest book is Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. Now, we’ve known Nicole for a while, but this conversation was the first time we were able to sit down and talk about food in her native Georgia, her work as a writer and editor in New York City, and the meaning of Juneteenth. We also go behind the scenes at one of America’s most well-known food magazines, where Nicole has been working. What a great interview. Also on the show we have a great conversation with José R. Ralat. José is the current Taco Editor at Texas Monthly and the winner of multiple James Beard Awards for his deeply reported journalism. Check out his book American Tacos, a modern classic. We talk about the state of the taco in America, among many other topics. More From Nicole A. Taylor and José R. Ralat: A Juneteenth of Joy and Resistance [NYT] Hibiscus Snow Cones [Food & Wine] A Major Ingredient Is the Cook w/ Cal Peternell, Matt Rodbard, Nicole A. Taylor [YT] Defining ‘Guisado’ Is Just as Messy as the Dish Itself [Texas Monthly] Learn more about your ad choices. Visit megaphone.fm/adchoices

How cool was it to have Anya von Bremzen in the studio? In this fast-paced episode, we cover Anya’s tremendous journalism career, which has brought her multiple James Beard Awards and a handful of reported books that are considered modern classics. These include the memoir Mastering the Art of Soviet Cooking and her latest, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We talk about what makes (or doesn’t make) a culture’s national dish, and how food writing has undergone great change in the past two decades. Also on the show, Aliza and Matt catch up about the new SPAM® flavor, Cardamaro, a visit to the Albanese gummy bear factory store, goat butter ice cream, a great new book Imagine a City: A Pilot's Journey Across the Urban World, a great new movie Theater Camp, and a really smart sunburn recovery hack. MORE FROM ANYA VON BREMZEN: How Do Certain Foods Become National Dishes? [NYT] The Problem with National Dishes [Saveur] Say Ciao to Roscioli NYC, Direct From Rome [Resy] People Love to Hate the Garlic Press [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Now he has a book of his very own. It’s called Baking Yesteryear, and we’re thrilled to have him on the podcast to talk about the appeal behind historic baking and much more. Also on the show, Aliza has returned from a trip to Paris and Portugal and fills Matt in on all the cool things she ate and drank. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served. More From B. Dylan Hollis: 70 Years Later, This Is Still the Best Summer Dessert [The Wall Street Journal[ Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks [Eater] Food for the Gods - 1909 Recipe [YouTube] Reserve a spot for TASTE Live at Rizzoli on August 17. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cal Peternell was the head chef of legendary Bay Area restaurant Chez Panisse in Berkeley, California, for over 20 years, where he served celebrity patrons and trained a new generation of chefs. He’s the New York Times best-selling author of Twelve Recipes and A Recipe for Cooking. His most recent book is the revealing and erudite Burnt Toast and Other Disasters. On this episode, we hear some good Chez Panisse stories, and we talk about Cal’s move to the East Coast. We also discuss his cookbook career—and his interpretation of that “figs on a plate” incident from a few years back. Also on the show we have a fascinating conversation with Nasim Alikhani, the chef and cookbook author behind Brooklyn’s mega-popular Iranian restaurant, Sofreh. You should check out her new book. More From Cal Peternell and Nasim Alikhani: Celery, Radishes, and Anchovy Butter [official] A Berkeley Chef Feeds the Homeless [LA Times] Olives With Citrus Zests and Fried Herbs [Washington Post] Nasim Alikhani Is Leaving Her Mark [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by consumer packaged goods executives and members of food media on a near-religious level. Andrea Hernández is the muscle behind this influential publication, and we were lucky to have her back in the studio to talk about what is interesting to her in the grocery store, or, shall we say, the “millennial bodega.” We also talk about nonalcoholic beers, Threads, our happy birthday Grimace hangover, grocercore, and how “Walmart is the new pantry Kith.” More From Snaxshot: Snack Boys, Snack Daddies, & Snaxshot with Andrea Hernández [YT] Edible Cogitations: Weekly Wrap-Up [Snaxshot] Mars to Buy Healthy Food Maker Kevin’s Natural Foods [Reuters] This Is TASTE 217: Snaxshot [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/thesnaxshot instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

As the cofounder of online restaurant watchdog and chronicler Eater, as well as reservations booker Resy, Ben Leventhal has been at the center of all things dining out for nearly 20 years. On this episode we catch up with Ben about his latest company, Blackbird, a restaurant loyalty program that is rethinking the way hospitality and online culture converge. We talk about the founding of Blackbird and how restaurants are rapidly changing the way they make money through CPG and brand extension. We also discuss the early days of Eater, the future of controversial Los Angeles restaurant Horses, and the biggest story that nobody is covering. It’s great catching up with Ben! Also on the show we catch up with Food & Wine’s super talented Senior Drinks Editor Oset Babür-Winter. We talk about summer drinking, New York City restaurants, and what is exciting her in the world of spirits, wine, and cocktails. More From Ben Leventhal and Oset Babür-Winter: He Started Resy: Now He Wants You to Take Restaurant NFTs Seriously [Eater This Is TASTE 64: Ben Leventhal [TASTE] Why Is Everyone Drinking Chartreuse This Summer? [F&W] We're Calling It Now, the Espresso Tonic Is the Drink of the Summer [F&W] FOLLOW, FOLLOW, FOLLOW: instagram.com/benleventhal instagram.com/baburoset instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Chitra Agrawal is an author and entrepreneur behind the beloved Brooklyn Delhi, a packaged foods brand that is based partially around achaar, a beloved and staple South Asian condiment. We talk about the founding of the company and our collective love of Indian spices and flavors, as well as a copycat product from one of the country’s most prominent grocery chains. We also discuss her cookbook, Vibrant India, in which Chitra takes readers on a journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. Also on the show, we catch up with Aadit Patel, founder of an amazing new company called Confusion Snacks. The name of the game now is black truffle masala, chili chaat, and chaat mint popcorn, and it’s one of our favorite new brands to jump into the field. We talk with Aadit about the challenges of launching a food company today, and we also find out how he works closely with his mother to exact the recipe for his wonderful snacks. MORE FROM CHITRA AGRAWAL AND AADIT PATEL: Chitra Agrawal on the Changing Grocery Landscape for Startups [Modern Retail] Can Brooklyn Delhi Take on Trader Joe's? [The Quint] Are You Ready for Hot Snack Summer? [TikTok] FOLLOW, FOLLOW, FOLLOW: instagram.com/brooklyndelhi instagram.com/confusionsnacks instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

The proud son of Filipino immigrants, Dale Talde grew up immersed in his family’s cultural heritage, while also enjoying the life of a typical American kid. Dale is the chef and owner of Goosefeather, a signature restaurant located in Tarrytown, outside New York City. He’s also the host of Tastemade’s “All Up in My Grill,” and he appeared as a three-time cheftestant and judge on Bravo’s Emmy Award–winning culinary show Top Chef. On this episode we talk to Dale about his life in and out of the kitchen, his Chicago upbringing, and what makes a great food TV competitor. MORE FROM DALE TALDE: Dale Talde goes from “Top Chef” to Pot Chef [Sun Times] Talde Grilling Tips [Uproxx] Buy: Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn Learn more about your ad choices. Visit megaphone.fm/adchoices