This Is TASTE

As the founder of Blue Bottle Coffee, James Freeman has seen the rise of specialty coffee from a very unique vantage point. Freeman joins us in the studio to talk about his company’s influence, as well as where coffee is heading today. We find out about his dream café project in Japan and what excites him most about making coffee at home. We also talk about James’s excellent book, The Blue Bottle Craft of Coffee. This is a seriously interesting talk with one of the great characters in the world of food and drink. MORE FROM JAMES FREEMAN: Blue Bottle Studio Opens in Kyoto [Sprudge] This Is TASTE 144: Jimmy Butler and Ashley Rodriguez [TASTE] This Is TASTE 186: James Hoffmann [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/wjamesfreeman instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Running one pastry program alone is a feat of organization and carbohydrates—but two? Well, that’s all in a day’s work for Camari Mick. She’s the executive pastry chef at the Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood, and she’s also creating breakfast pastries like candied orange almond croissants for the newly opened Raf’s up the block. Camari is a star in New York’s white-hot pastry scene, so Aliza’s thrilled to have her on the show to talk about developing dessert tasting menus, being nominated for a James Beard Award, and how she’s making the industry more equitable. MORE FROM CAMARI MICK: Raf’s Conjures Swirling Abundance from a Wood-Fired Oven [NYT] Where the Musket Room's Camari Mick Goes in NYC [Michelin Guide] Raf’s Pastry Chef Camari Mick Is Perfecting the Classics [Airmail] FOLLOW, FOLLOW, FOLLOW: instagram.com/camari_mick instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

For Rachel Karten, “link in bio” isn’t just a social media call to action—it’s a career. The former head of social at Bon Appétit and Epicurious is now a social media consultant and the creator of the newsletter Link in Bio, which dispenses insights and interviews on the cutting edge of social media in food and far beyond. Rachel is my go-to person for demystifying things like the TikTok and Instagram algorithms (well, as much as anyone can), so I’m thrilled to have her on the show to talk about the current state of brand social media, why Instagram matters for restaurants, and much more. Also on the show, Matt talks about the first, sold-out, and extremely fun TASTE Travels cookbook trip with author Suzy Karadsheh. They visited Puglia last month and ate a lifetime's worth of orecchiette. Not a bad thing at all. MORE FROM RACHEL KARTEN: Social Media Consultant Rachel Karten on Viral Trends and Social Strategies [Ad Age] Lean In or Log Off [Eater] Brand Social Trend Report [Link In Bio] FOLLOW, FOLLOW, FOLLOW: instagram.com/milkkarten instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

John deBary is a bartender extraordinaire, a cookbook author, a spokesperson for the bar and restaurant world, and one of our favorite guests on the show. He’s back to talk about his really great new book, Saved by the Bellini: & Other 90s-Inspired Cocktails. In this episode we talk about deadstock sodas, muse on summer drinking, and dive into what he loves so much about the 1990s. Also on the show, Aliza and Matt share some of their discoveries while walking the floor at the Fancy Food Show, the annual grocery trade show at New York’s Javits Center. The mushroom chips flowed early and often. MORE FROM JOHN DEBARY: I’m a Bartender and Yes, I Use Gatorade in Cocktails [BA] Dunkaroos Alexander [Food52] Drag Legend Sherry Vine Calls Burbank the Next Queer Hotspot [Thrillist] Strawberry and Kiwi: Why? [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/jnd3001 instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We all love The Bear, which means we all love Lionel Boyce. The multitalented writer, actor, and former Odd Future member’s sweet, truly hilarious depiction of Marcus, a middling line cook turned burgeoning pastry chef, stole hearts and laughs in Season One. The show’s new season, streaming now, pushes Lionel to further culinary and comedic heights, and we’re thrilled to have him on the podcast to talk about it. MORE FROM LIONEL BOYCE: Lionel Boyce of “The Bear” on an Inglewood Food Crawl [Los Angeles Times] The Bear’s Lionel Boyce Didn’t Bake Those Doughnuts, but He Did Glaze Them [Vulture] The Bear Is a Gritty Fairy Tale of Cooking and Grief [New Yorker] FOLLOW, FOLLOW, FOLLOW: instagram.com/lionel.boyce instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Wow, the hamburger god George Motz is our guest on today’s show, and it doesn’t disappoint. George is a writer, a TV host, and the guy with the cool hair and an endless well of knowledge about the hamburger. On this episode we go over some big topics, including the origins of the burger in America, Shake Shack vs. In-N-Out, and the best burger blend to buy for at-home grilling. He also talks about his new NYC restaurant, Hamburger America, and what makes the perfect restaurant burger. We hope you enjoy our talk with George. MORE FROM GEORGE MOTZ: How to Cook the Perfect Burger [The Manual] The Carolina Slaw Burger [Garden and Gun] How George Motz Spends His Sundays [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/motzburger instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is Cake Zine day on the show, and Matt is so excited to welcome in his cohost, Aliza Abarbanel, along with Cake Zine coeditor Tanya Bush to the studio. Cake Zine is an independent magazine and a “hedonistic exploration of history, pop culture, literature, and art through sweets.” The latest issue’s theme is Humble Pie, and we speak with Aliza and Tanya about some of the issue’s features that highlight “broad interpretations of humiliation and piping-hot servings of contrition.” This is such a great talk. Also on the show, Aliza has an excellent conversation with Stacey Mei Yan Fong, author of the new book 50 Pies, 50 States. MORE FROM CAKE ZINE AND STACEY MEI YAN FONG: The Zine That Cake Instagram Made [Eater] “Cake Zine” Is the Brilliant New ‘Zine That’s All About…Cake [Bust] Baker Stacey Mei Yan Fong Makes 50 Pies for All 50 States [Eater] Pre-order: Cake Zine Volume 3 Humble Pie FOLLOW, FOLLOW, FOLLOW: instagram.com/cake_zine instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bear. We all love The Bear, the hit restaurant drama from FX that begins its second season on June 22. And we love The Bear for good reason. The show was the talk of TV and one of the most realistic portrayals of restaurant life on TV. Courtney Storer is a Los Angeles–based chef who works as the show’s culinary producer. That means she’s behind its hyperrealistic (now legendary) cooking scenes. On today’s episode, we talk about how Courtney gets the cast ready to cook. We also dive into the important—and tricky—topic of what makes a great chef. MORE FROM COURTNEY STORER: On Balancing Pizza, Produce, and Gender Roles [BA] Making Italian Beef with FX's "The Bear" Culinary Producer Courtney Storer [LAT] What Does a Culinary Producer Do? [Indie Wire] Learn more about your ad choices. Visit megaphone.fm/adchoices

Not all cake is created equal, and Jenneh Kaikai is always raising her game. The baker and owner of Pelah Kitchen, a Brooklyn-based micro bakery offering up cakes crowned with flowers and filled with flavors of the African diaspora, makes some of my favorite sweets in the city. It’s a joy to have her on the podcast to talk about evolving her business from a side project to a main gig, the booming food scene in Accra, Ghana, pop-up solidarity, and more. MORE FROM JENNEH KAIKAI: Issue Nº 18: Beautiful Baked Goods [Cherry Bombe] Inside the World of Fancy Instagram Cakes [Bon Appetit] FOLLOW, FOLLOW, FOLLOW: instagram.com/pelahkitchen instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s so great having our buddy Nils Bernstein drop by the studio. Nils is a man of many skills, and we talk about his great new book, The Joy of Oysters. Nils is the food editor for Wine Enthusiast magazine, and he has written and developed recipes for places like Bon Appétit, Epicurious, GQ, and the New York Times. But Matt knows Nils best as a former music publicist, working with bands like Interpol, Stephen Malkmus, and Nirvana while holding key positions at Sub Pop and Matador Records. We talk about his musical past, what is was like being in the room when "Smells Like Teen Spirit" was first played live, as well as a deep love of the bivalve. We loved catching up with Nils Bernstein, and we hope you enjoy this conversation. Also on the show, Aliza and Matt talk about three things that are getting them excited right now, including chicken sandwiches at the Fly, Bawi Agua Fresca, a new NA beer, and Nightingale Ice Cream Sandwiches. MORE FROM NILS BERNSTEIN: Shell Shocked: Why It’s More Important Than Ever to Consider the Oyster [Wine Enthusiast] All the Ways to Pair Pinot Grigio with Food, from Cheese to Fish [Wine Enthusiast] A Taco-Filled Eating Tour of California’s Salinas Valley [Wine Enthusiast] Bad Waitress [Dirt] FOLLOW, FOLLOW, FOLLOW: instagram.com/nilsbernstein instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Big ideas, strong opinions, and a deadpan Instagram: These are a few of our favorite things. Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation about what it’s like to open a new restaurant that isn’t part of the Empellon Mexican multiverse. The food at Mischa is Eastern European, and it’s Stupak’s most personal project to date. We get into that, as well as some big ideas for the future. We hope you enjoy our talk with Alex. MORE FROM ALEX STUPAK: Mischa Opens in Midtown East [NYT] Hang on to Your Wallets, NYC — Here Comes the $29 Hot Dog [NY Post] FOLLOW, FOLLOW, FOLLOW: instagram.com/alexstupak instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks. For many followers of the home cooking internet, her blog Dinner: A Love Story has been a steady hand holding the whisk for the past decade. Two years ago, she released the New York Times best seller The Weekday Vegetarians, and she is now working on a follow-up that we discuss on this episode. We also dig into her upcoming move back to New York City after nearly two decades living in the suburbs. What will city cooking be like? Different. We hope you enjoy our talk with Jenny Rosenstrach. Also on the show, Aliza and Matt catch up about Matt’s recent trip to Chicago, and some favorite Chi places for food and drink. These include Lickity Split Frozen Custard, Lula Cafe, Vita & Nick's, and Kasama to name a few. MORE FROM JENNY ROSENSTRACH: Great Grilled Chicken (For Real) [Dinner: A Love Story] The Weekday Approach to Eating Less Meat [TASTE] Angel Hair Has a New Look [TASTE] Print Is Dead. (Long Live Print!) [Apple Podcasts] FOLLOW, FOLLOW, FOLLOW: instagram.com/dinneralovestory instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It, which he wrote with his partner, the great journalist Melissa McCart. On this episode, we talk about Rick’s love of baking, sandwiches, and not following convention. We also find out how working in Italy informed his unique style that has made Bread and Salt one of the region’s most beloved spots. We hope you enjoy learning more about Rick Easton. Also on the show, Aliza and Matt are joined by producers Pat and Shalea for a sandwich draft. That’s right, it’s an NBA-style snake draft, separating the BLTs from the PB&Js. Where will the Italian hoagie land? Will avocado toast be left waiting to be picked? MORE FROM RICK EASTON: Rick Easton’s Pizza With Peppers [NYT Cooking] Chef Rick Easton Is Chasing After His Dream Sausage [Grub Street] FOLLOW, FOLLOW, FOLLOW: instagram.com/breadandsaltbakery instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Is there an introduction needed here? Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet. She’s written juicy memoirs, mentored a generation of writers and editors, and still writes with regularity, curiosity, and a love for real journalism in her wonderful Substack newsletter, La Briffe. On this episode, Ruth joins us in the studio for a deep and lively conversation that covers everything from the legacy of Wolfgang Puck and Noma to visiting China in 1980 and her memories of the late, great Gourmet magazine. Last, we find out about a new documentary film Ruth worked on for several years. We hope you enjoy our conversation with Ruth Reichl. Also, allow us to introduce our new name (but same great TASTE!). Aliza and Matt get on the mic to talk about what This Is TASTE means, as well as some exciting plans for the future. Thank you to all of our incredible listeners! MORE FROM RUTH REICHL: Who Decides Style? [La Briffe] The Sushi Effect [La Briffe] A Dynamic Doc Profiling the Precarious State of America’s Food System [HR] FOLLOW, FOLLOW, FOLLOW: instagram.com/ruth.reichl instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Emily Sundberg has a knack for writing stories that get people talking. The freelance writer and mind behind the business newsletter Feed Me has an expert eye for trends in the food space and beyond, like the return of whole milk and the rise of the “shoppy shop”—you know, those cute, curated grocery stores that all seem to carry the same made-for-Instagram products. We’re thrilled to have her on the podcast to forecast the drink of the summer, the current state of founders in the direct-to-consumer space, and much more. Also on the show, Aliza and Matt predict the biggest foods and drinks of the summer. What will be the next Dirty Shirley? MORE FROM EMILY SUNDBERG: Feed Me [Substack] Wellness Is Dead. Long Live the Martini [New York Magazine] Welcome to the Shoppy Shop [New York Magazine] FOLLOW, FOLLOW, FOLLOW: instagram.com/emilysundberg instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Here’s a bonus episode from our recent conversation with cookbook authors Eric Kim and Ali Slagle, live at Rizzoli Bookstore in NYC. Eric is a New York Times Magazine columnist and the author of the best-selling book Korean American. Ali is a recipe developer, consultant, and author of the best-selling I Dream of Dinner. Stay tuned for future episodes recorded live at Rizzoli. Subscribe to our newsletter for all of those details. MORE FROM ERIC KIM AND ALI SLAGLE: 4 Books Eric Kim Can’t Live (or Cook) Without [Epicurious] The Secret to Mastering Your Cocktail Order [NYT Magazine] 3 Perfect Grilled Cheese Recipes [NYT] This Fuss-Free Cookbook Has Eased My Weeknight Dinner Angst [BA] Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Frommer is the founder and editor in chief of the The New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world. We wanted to have Dan on the show to talk about some recent grocery store news and trends including Graza vs. Brightland, and to find out how the celebrated tech journalist started scrutinizing the canned foods aisle. We hope you enjoy this super entertaining talk with Dan. MORE FROM DAN FROMMER: Can Canned Beans Have Their Tinned-Fish Moment? [TNC] Foxtrot has a New CEO. What’s Changing and What Isn’t? [TNC] A New Premium Card for the Erewhon Set [TNC] This Week’s Tiniest Social Media Drama Is About Olive Oil [NYT] FOLLOW, FOLLOW, FOLLOW: instagram.com/fromedome instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he’s turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie’s pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. I hope you enjoy hearing from Wylie as much as I did. Also on the show, we had the amazing Korean author Han Kang in the studio to talk about her fiction, including the International Booker Prize–winning novel The Vegetarian, and how food plays a role in her writing. MORE FROM WYLIE DUFRESNE: The Chef Who Invented Fried Mayonnaise Will Open a Manhattan Pizzeria [Grub Street] Wylie Dufresne Finds His Ultimate Challenge [Resy] Wylie Dufresne Says He Is Forced to Close WD-50 [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandro Roco is the founder of Sanzo, which has been our go-to flavored sparkling water of choice. We wanted to invite Sandro into the studio not only because we are big fans of his cans of lychee- and calamansi-spiked bubbles. We like the way he runs his business, as well as the story of how he bootstrapped this company in one of the most crowded categories in all of grocery: beverages. We also talk about how he was able to get Jeremy Lin to appear on the Sanzo can. It was so cool getting to know Sandro a bit better. I hope you enjoy this episode. MORE FROM SANDRO ROCCO: How to Raise $1.3M in Venture Capital with Sandro Roco [YouTube] From Nuclear Engineer to Cult-Favorite Seltzer Founder [Eater] FOLLOW, FOLLOW, FOLLOW: instagram.com/drinksanzo instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Andrea Nguyen is back on the podcast to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese. Andrea is a prolific cookbook author behind favorites like Vietnamese Food Any Day and Into The Vietnamese Kitchen. Her latest book dives deep into Vietnamese food’s rich palate of plants from the land and sea, offering up ingenious recipes for things like homemade vegan fish sauce and a Grand Slam bánh mì breakfast combo. It’s such a fun, craving-inducing conversation, and we hope you’ll enjoy it. Also on the show, we catch up with cookbook author Colu Henry to talk about her latest book, Colu Cooks: Easy Fancy Food, and life in Canada. MORE FROM ANDREA NGUYEN AND COLU HENRY: Viet World Kitchen [Official] 19 Andrea Nguyen Recipes for Bao, Banh Mi, and Beyond [Epicurious] TASTE Podcast 114: Andrea Nguyen [TASTE] The Emilia-Romagna Issue [TASTE] Easy Fancy Snacks to Impress Your Guests [Vogue] Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the show, we welcome in James Harris, one half of Throwing Fits, a very funny podcast and online community dedicated to all things menswear. We wanted to invite James in not just to talk about chef fashion but also to find out about where he’s eating and drinking around his hometown of New York City. We also get into Fanelli vs. Lucien, not being able to get into Gem Wine thanks to TikTok, eating fried prawn heads, Japanese food at home vs. in restaurants, and eating the miso black cod at Nobu as a kid. We also get the Throwing Fits line on Dimes Square. This is a great episode with James, a real one-of-one guest. MORE FROM JAMES HARRIS: Throwing Fits for Men’s Fashion [NYT] From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex] TASTE Podcast 48: James Murphy & Nick Curtola [TASTE] TASTE Podcast 131: Alex Delany [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Samantha Irby is a humorist, a TV writer, and the author of an incredible new essay collection, Quietly Hostile. On this episode, we talk about so many things: Chicago pizza, living in Michigan, Bosnian food in Grand Rapids, car wash dudes in Kalamazoo, and what it’s like to write lines for Carrie Bradshaw (as well as give her diarrhea). We have long been huge fans of Sam’s work, and it was a real joy to have her in the studio. I hope you enjoy this conversation. Also on the show, Aliza and Matt talk about three things they are each enjoying, including the great Las Vegas restaurant Lotus of Siam, hot dogs in New Jersey, monster trucks, Your Pasta, rhubarb all day, Confusion Snacks (our favorite new popcorn), the chicken wing of the sea. MORE FROM SAMANTHA IRBY: The Person Who Wrote It Is Eating Ramen: Samantha Irby on Writing for TV [LitHub] My Taste Is Basic. So What? [Harpers Bazaar] TASTE Podcast 123: Ayo Edebiri [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

The future of food is fungi—at least if you ask Adam DeMartino and Andrew Carter, the cofounders of Smallhold. The new-school farming company grows delicate maitake, spongy lion’s mane, blue oysters, and more of our favorite mushrooms in patented aquarium-like tanks and mega farms across the country. They’re a favorite of buzzy chefs and major grocery chains alike, so today we’re going deep on this mushroom moment and how they’re forecasting the future of fungi. Also on the show, we catch up with Abby Endler, the host of the great new podcast, Criminal Types. In each episode Abby digs into the real-world cases, research, and obsessions that keep your favorite crime writers up at night. Check out her episode with John Grisham! We also talk about Anthony Bourdain’s underrated crime fiction career. NYC! Come out to a live taping of the show with special guests Eric Kim and Ali Slagle. May 25 at Rizzoli Bookstore in Manhattan. 6pm. Tickets are free. MORE FROM SMALLHOLD: The Mushrooms Will Survive Us [New York Times)] Mushroom Boom Leads Brooklyn Grower to Plant Its Organic Farms in the West [Forbes] How We Grow Happy Mushrooms [Smallhold] Anthony Bourdain’s Literary Legacy in 13 Books [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

It was so much fun having Jamie Loftus in the studio. Jamie is a comedy writer and podcast host behind some of our favorite series, including My Year in Mensa and Aack Cast, a very “Cathy” podcast. On this episode, we tackle all sorts of topics, and talk about Jamie's incredible new book, Raw Dog: The Naked Truth About Hot Dogs. Yes, Jamie spent a solid year traveling around America, diving into the world of tube steaks. We find out about banishing ketchup from the bun and what makes a great mall food court. MORE FROM JAMIE LOFTUS: Fountains of Youth [Eater] #eatinfinitejest: the first tear [YouTube] In Aack Cast, Jamie Loftus Goes to Bat for ‘Cathy’ [Vulture] FOLLOW, FOLLOW, FOLLOW: instagram.com/jamiechristsuperstar instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve long admired Chris Crowley’s reporting at Grub Street, the food and drink arm of the great New York magazine. So it was a real treat to have Chris in to talk about his career in food media and the big stories unfolding right now in New York City. We go over some of his favorite slept-on restaurants before digging into the big questions in life: mainly, what is New York City’s best slice? We also talk about how restaurant PR plays into the editorial decisions, and go back to the good old days: Eater vs. Grub Street. What a great conversation with one of the industry's sharpest observers. MORE FROM CHRIS CROWLEY: The Blood Feud Brewing Inside Nom Wah Tea Parlor [Grub Street] I Ate the $29 Ham-and-Cheese Sandwich [Grub Street] No More ‘Caesars’ — Please [Grub Street] FOLLOW, FOLLOW, FOLLOW: instagram.com/chrisecrowley instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Sandor Katz is an activist, a fermentation guru, and the author of many influential books, including The Art of Fermentation and the deeply reported The Revolution Will Not Be Microwaved. We had Sandor in the studio to talk about life and writing and what he’s been up to on his Tennessee farm. We also get into what fuels his big and ambitious book projects. Also on the show, we have a great conversation with Martha Hoover, a chef and restaurateur from Indianapolis. We talk about how she’s grown an equitable and sustainable business through years of patience and empathy. It was great to get to know Martha a little bit better. MORE FROM SANDOR KATZ AND MARTHA HOOVER: People's Republic of Fermentation [YouTube] Sandor Katz on Why Fermentation Isn’t a Fad [The Guardian] ‘Fermentation’: When Food Goes Bad But Stays Good [Fresh Air] Martha Hoover: Restaurant Empire Builder of the Year [Eater] Learn more about your ad choices. Visit megaphone.fm/adchoices

Danny Trejo is an actor and the author of several cookbooks, including Trejo’s Tacos and his latest, Trejo’s Cantina. We had Danny in the studio recently, and he honestly let it rip. Such great stories! He talks about working with Robert Rodriguez, Quentin Tarantino, what makes a great taco, food for the incarcerated, and what food was like growing up on the Eastside of LA. We really hope you enjoy this conversation with one of America’s most colorful actors. MORE FROM DANNY TREJO: Danny Trejo Makes Agua Fresca and Danger Dogs [The Late Show] Danny Trejo Talks New Cookbook [CBS] Learn more about your ad choices. Visit megaphone.fm/adchoices

Michigan chef and cookbook author Abra Berens returns to the studio to talk about her third book in a trilogy on Midwestern farming and cooking that started first with vegetables and followed up with grains and legumes. Her new book, Pulp, tackles fruit with some bold recipes and sound advice. In this episode, we get personal in praising Michigan for its superior apples, incredible blueberries, and possibly overrated cherries. We also talk about Abra’s restaurant at Granor Farm, which is one of our favorite places to eat in the state. We hope you enjoy this episode. MORE FROM ABRA BERENS: Farm Dinners at Granor Farm [official] 11 Best Fruits For Grilling [Tasting Table] This Strawberry Sundae Is My New Go-To Summer Dessert [The Kitchn] Learn more about your ad choices. Visit megaphone.fm/adchoices

Emma Orlow is a reporter for Eater New York whose colorful aesthetic is matched only by her thoughtful reporting—and her love of Jell-O. As the city’s dining scene heats up alongside the weather, we invited Emma onto the show to share her constantly updating perspective on the state of New York City restaurants, why so much exciting food is happening at pop-ups, the rise of worker-owned food businesses, and more. It’s a great conversation, and we hope you’ll enjoy it. MORE FROM EMMA: The Hottest Pop-Ups in NYC Right Now [Eater NY] Welcome to the Great Shroom Boom [TASTE] The Apple Expert Who Turned NYC Into His Personal Orchard [Grub Street] More Restaurants and Bars Are Becoming Worker-Owned in NYC [Eater NY] Learn more about your ad choices. Visit megaphone.fm/adchoices

Alicia Kennedy is a writer and academic living in San Juan, Puerto Rico, and she’s the voice behind one of our favorite newsletters, From the Desk of Alicia Kennedy. On this great episode, we talk about Alicia’s recent work and what she is reading, as well as diving back into her writing for New York magazine, the Village Voice, and here at TASTE. We discuss the course she recently taught on food travel writing and the guilt of not reading enough. Finally, we share a moment of love for the Monocle monoculture and print media. It’s so wonderful having Alicia in the studio. Also on the show, we catch up with Paris-based writer Ajiri Aki. Aliza speaks with Ajiri about her great new book, Joie. MORE FROM ALICIA KENNEDY: The Hippie Sandwich Abides [TASTE] Adobo Seasoning and the Art of Puerto Rican Dry Marinade [TASTE] On Cookbooks As Culinary Tourism [From the Desk] Learn more about your ad choices. Visit megaphone.fm/adchoices

Yes, it’s Anna Hezel day on TASTE! We welcome back our old colleague and friend to catch up about not just tinned fish (the subject of her new book, Tin to Table) but also what she’s been up to since signing off as cohost of this show. Anna’s new cookbook is an instant classic, and you should go out and buy it today. Also on the show, we have a great talk with Evan Hanczor. Evan is the founder of Tables of Contents, a home for delicious gatherings at the intersection of food, literature, arts, and culture. We talk about the reboot of his Brooklyn restaurant, Egg, now known as Little Egg. Exciting things are happening in Brooklyn. We hope you enjoy these conversations. MORE FROM ANNA HEZEL AND EVAN HANCZOR: Wait, Canned Salmon Is Good? [TASTE] Bucatini with Sardines & Caramelized Fennel [TASTE] Stop Everything and Put Your Anchovies in the Fridge [Epicurious] A New Literary Community Cookbook [New York Times] Learn more about your ad choices. Visit megaphone.fm/adchoices

Emma Lovewell is a star instructor at Peloton and a driving force for fitness and inspiration for millions. Emma is our favorite instructor (we rank our favorites on this episode!), and it was a lot of fun to have her in the studio to talk about her gardening skills, what she likes to cook, and what she eats before and after teaching her classes, as well as some of her favorite New York City restaurants. We also talk about her great new book, Live Learn Love Well: Lessons from a Life of Progress Not Perfection. MORE FROM EMMA LOVEWELL: Peloton’s Emma Lovewell to Share Her Life Lessons in New Memoir [People] Tamarind Beef Chili [official] FOLLOW, FOLLOW, FOLLOW: instagram.com/emmalovewell instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

André Hueston Mack is a sommelier, wine educator, whiskey maker, restaurateur, a Bon Appétit on-air host, and one of the freshest voices in all of food. He’s the author of the incredible book 99 Bottles: A Black Sheep’s Guide to Life-Changing Wines, and we had him in the studio to talk through his many career highlights. This includes his time running the beverage program at Per Se, opening his own wine and ham bar in Brooklyn, and his journey to YouTube, where he is currently one of the most popular personalities in the BA universe, hosting the great show World of Wine. What a great interview. Also on the show, Aliza and Matt catch up about three things they are enjoying including maitake mushrooms at Sofreh, fennel pesto, Alison Roman short ribs, a very special cheesecake, New York's Hong Chun Cheon Dak Galbi. MORE FROM ANDRÉ MACK: Sommelier Compares Cheap vs Expensive Wines ($18-$300) [YT] Sommelier Tries 14 Celebrity Wines [YT] Interview: Donald Moore of The Cheesecake Factory [TASTE] 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 CPG executives and members of food media on a near-religious level. (We are one of these people.) There’s real Blackbird Spyplane energy with the work that founder and solo writer Andrea Hernández creates, and we had her in the studio to talk about what is interesting to her in the grocery store. We also discuss the major changes afoot in the trillion-dollar grocery industry and how she views the rapidly changing retail space. Is the grocery store as we know it dying? Andrea has some thoughts. Also: "Walmart is the new pantry Kith." You heard it from Andrea first. Also on the show, Aliza and Matt cover some of their recent favorite grocery store finds, including Mama Lam's curry paste, Heyday Canning Co. harissa lemon chickpeas, Talkhouse Encore, Little Sesame hummus, and something to drizzle. MORE FROM SNAXSHOT: A 2021 Prediction [Twitter] TASTE Podcast 127: Pop Up Grocer [TASTE] Foxtrot [official] FOLLOW, FOLLOW, FOLLOW: instagram.com/thesnaxshot instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Did you catch longtime New York Times restaurant critic Pete Wells dropping a monumental story this week, the 100 Best Restaurants in New York City? This is the first time in Pete’s 12-year career that he’s published such a list, and we had him back in the studio to talk about his method and some of his favorite places. We also dove into his reviewing career, as well as how he schedules all the meals and keeps tabs on the trends. We get some quick hits from Pete, including the best pizza, the best Midtown lunch, and the best ice cream. Pete is one of our favorite critics writing today, and it was such fun having him back. MORE FROM PETE WELLS: Mam Serves the Most Exciting Vietnamese Food in New York [NYT] In Queens, Kimchi Is Just the Start [NYT] TASTE Podcast 41: Pete Wells [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/pete_wells instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

We’re big fans of Marissa Mullen, and we are really super excited to have her in the studio to talk about her career working in the music industry (she worked at both The Tonight Show Starring Jimmy Fallon and The Late Show With Stephen Colbert), but mostly to talk about cheese. She’s the author of two books revolving around modern entertaining and the art of the cheese plate. Her latest, That Cheese Plate Wants to Party, is a sharp and highly enjoyable guide to buying cheese for all sorts of occasions, including a solo evening at home. Also on the show we catch up with Daisy Alioto, the co-founder of innovative media company, Dirt, which has been called the "Village Voice of the Internet" (a big compliment). We talk about how food lives and breathes on the Internet, and dive into Web3’s influence on the restaurant industry. Are we ready for a "post-food" reality? Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23. MORE FROM MARISSA MULLEN: How to Cut Every Type of Cheese [Salon] Everything You Ever Wanted to Know About Cheddar [F52] Death of the Podcast [Dirt] A-List Mukbang [Dirt] FOLLOW, FOLLOW, FOLLOW: instagram.com/thatcheeseplate instagram.com/daisandconfused instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians writing books about food is nothing new, and in some cases, we are pretty allergic to the practice. But with Dan Ahdoot’s smart and candid memoir, Undercooked, the Cobra Kai actor and longtime stand-up comedian has written with truth and wit, and we couldn’t put the book down. In this episode, we talk with Dan about his time working at the infamous Spotted Pig in New York, and we ask for some of his go-to spots for Persian and Korean food in Los Angeles. We also find out what pops on the craft service table and how a recent encounter with Jerry Seinfeld was just as you would expect it: awkward and hilarious. Also on the show, Aliza and Matt join producers Pat Stango and Shalea Harris for what can only be described as a fantasy football-style draft of the farmers market produce. With the number one pick in the 2023 fruit and vegetable draft…tune in to find out where strawberries, Golden Crisps, and concord grapes land. Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23. MORE FROM DAN AHDOOT: Dan Ahdoot Is Sticking With Grocery Delivery [Grub Street] TASTE Podcast 171: Zosia Mamet [TASTE] Green Eggs and Dan [Apple Podcasts] FOLLOW, FOLLOW, FOLLOW: instagram.com/standupdan instagram.com/mattrodbard instagram.com/taste Buy: Undercooked Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s a good day when we can get an expert at the top of their game to join us in the studio. Writer and editor Jon Bonné is just that in the wine game—but he’s also an erudite observer of food and culture trends. In this action-packed episode, we talk about his monumental new book, the two-volume The New French Wine. We discuss France as a source but also a construct, and we dive into some of Jon’s restaurant reporting at Resy, where he serves as managing editor. We also talk about his work at TASTE, including his longtime obsession with salade composée. Also on the episode, Aliza and Matt talk about three things they are each liking, including Anna Hezel's new book, Eric Kim's gochujang noodles, Dan Ahdoot writing a cool thing, GT's Synergy classic kombucha, save the diner! MORE FROM JON BONNE: Americans Now Own the Salade Composée [TASTE] Midtown’s French Legends Are Gone, But La Bonne Soupe Ladles On [Resy] The Great Regression [TASTE] Buy: The New French Wine Learn more about your ad choices. Visit megaphone.fm/adchoices

There are some restaurants where skipping dessert is just not an option—and if you’re in New York City, Gage & Tollner is at the top of that list. Pastry chef Caroline Schiff has created an all-star lineup of sweets that nod to the chop house’s historic past—it dates back to the late 1800s—while feeling totally fresh. On today’s episode, she shares with Aliza her pastry philosophy, her take on the most iconic desserts in the city, the origin behind her book, The Sweet Side of Sourdough, and more. Caroline is a true pastry wizard, and I hope you’ll enjoy this episode. Also on the show, Matt has Ellie Skrzat into the studio. Ellie is an illustrator, director, and the creative force behind much of the visual work we publish on TASTE, including all of the podcast illustrations that pop out in your feed. Some of her favorite guests to draw include Zosia Mamet, Ayo Edebiri, and Bartees Strange. Who does she want to draw? We find out in this run conversation. MORE FROM CAROLINE SCHIFF: Sourdough Has a Surprising Sweet Side [TASTE] Pastry Chef Caroline Schiff Ends Her Day with Sourdough Pancakes [Grub Street] A Day at a 143-Year-Old Restaurant With NYC's Most Iconic Desserts [Bon Appetit] Best New Chefs 2022: Caroline Schiff [Food and Wine] FOLLOW, FOLLOW, FOLLOW: instagram.com/pastryschiff instagram.com/skrzat instagram.com/alizarae instagram.com/mattrodbard Learn more about your ad choices. Visit megaphone.fm/adchoices

Chanie Apfelbaum is the author of a really cool new book, Totally Kosher, and the force behind Busy in Brooklyn, a go-to resource for kosher recipes and thoughts on modern Jewish living. We wanted to have Chanie into the studio to talk about the many nuances of modern kosher cooking, and to ask her some pointed questions about her modern Orthodox life. Chanie was super game to talk about many topics, including how the recipes in her book are not only for the religious set. We hope you enjoy this talk. Also on the show, we catch up with Sawako Okochi and Aaron Israel, founders of Brooklyn restaurant Shalom Japan. They speak about their great new book, Love Japan. MORE FROM CHANIE APFELBAUM: Busy in Budapest [BIB] This Streusel-Topped One Might Be My New Favorite [The Kitchn] A Brief Chat With the Author Who Wants to Modernize Kosher Cooking [NY Mag] FOLLOW, FOLLOW, FOLLOW: instagram.com/busyinbrooklyn instagram.com/shalomjapan instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is a special episode devoted to our love of the SPAM® brand—the multifunctional and influential canned meat that is used creatively in kitchens around the world every day. Whether it’s Korean budae jjigae or musubi rolls spotted in the 7-Eleven in Hawaii, SPAM® is an American heritage food brand that we want to celebrate. Up first, we speak with New York City chef and Iron Chef competitor Esther Choi. We discuss her childhood love of SPAM® products and how she cooks with them at her restaurants today. Next, we catch up with SPAM® brand director of marketing, Jason Baskin, who offers fun facts about the brand and answers some questions we fried up just for him. How does the brand team develop recipes in their Minnesota test kitchen? And how does the SPAM® brand spot exciting trends around the world? We hope you enjoy this very fun episode. This episode was produced in partnership with our friends at Hormel Foods, makers of the SPAM® brand. FOLLOW, FOLLOW, FOLLOW: instagram.com/spambrand instagram.com/choibites instagram.com/mattrodbard Learn more about your ad choices. Visit megaphone.fm/adchoices

Nobody makes cake—or cookies, or tarts, or anything else in the pastry case—quite like Natasha Pickowicz. The former pastry chef at Flora Bar and Altro Paradiso, who now helms the acclaimed pop-up Never Ending Taste and organizes mega bake sales raising hundreds of thousands of dollars for reproductive health justice, Natasha makes extremely cool pastries, like crackly shoyu peanut cookies and cakes crowned with radicchio. Now she’s releasing a debut cookbook to share her recipes with the world, More Than Cake, and we’re stoked to have her back in the studio to talk about bringing her distinct pastry style to life, baking as activism, and the state of dessert in restaurants right now. MORE FROM NATASHA PICKOWICZ: How I Protest with Pastries [Bon Appetit] How to Make Delicious Scones at Home [Desert People] TASTE Podcast 16: Natasha Pickowicz [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/natashapickowicz instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Alex Prud’homme’s new book, Dinner with the President, is a history of American food, politics, and 26 presidents, from George Washington starving at Valley Forge in 1777 to Donald Trump’s burger banquets. It was such a good time having Alex on the show to talk about how food has been used as a diplomatic tool since the founding of the United States, as well as some underrated cooks living in the White House. Finally, Grace Coolidge gets the respect she deserves. We also talk with Alex about his journalism, how he wrote a New Yorker article that would go on to inspire the Soup Nazi character on Seinfeld, and the book he wrote with his great-aunt Julia Child that would inspire many movies and TV shows. Alex is such a great guest, and I hope you enjoy our talk. Also on the show, Aliza and Matt talk about their recent trips to Miami and Tel Aviv, while discussing the value of fresh-cut tropical fruit and raspberry yogurt. MORE FROM ALEX PRUD’HOMME: The Man Behind the Soups [The New Yorker] Alex Prud’homme Wishes He Was in the Room Where It Happened [NYT] Jacques Pépin and Alex Prud'homme on entertaining Julia Child-style [GBH] The Israel Issue [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/alex.prudhomme instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Delia Cai is a journalist, the newsletter savant behind the popular Deez Links send, a Vanity Fair staffer, and the author of a great debut novel, Central Places. On this episode, we cover many excellent topics, including her Midwestern upbringing, her thoughts on the state of the Food Internet, and learning about the customs of dining out the hard way. Also on the show, international food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and is based in New York City, where we caught up in the studio for this wonderful conversation. We find out what inspired Sylvie’s new memoir, Cassoulet Confessions. We also talk about how cassoulet, a traditionally French stew, has ties to her Jewish heritage. I hope you enjoy getting to know Sylvie a lot better. MORE FROM DELIA CAI AND SYLVIE BIGAR: Is TikTok Turning Fashion into Pure Chaos [Vanity Fair] September Stuff [Deez Links] It’s Barbie’s World Now. We Just Live Here [Vanity Fair] In the Kitchen with Sylvie Bigar [WSJ] FOLLOW, FOLLOW, FOLLOW: instagram.com/deeeliacai instagram.com/sylviebigar instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

The name Maya Kaimal may be familiar to many. She runs an amazing packaged foods company that sells delicious premade South Asian sauces and dals in more than 10,000 stores across the United States. She is grocery store royalty. But we wanted to have Maya on the show to talk about her time working at Saveur in the early 2000s and how she transitioned from that job to launching her eponymous food brand. We also talk about her excellent new cookbook, Indian Flavor Every Day. We really hope you enjoy our conversation. Also on the show, Aliza and Matt catch up about three things they are into right now, including Razza, tropical fruit smoothies, Lexie Park of @eatnunchi, hop tea, and Adeena Sussman’s forthcoming fall book, Shabbat. MORE FROM MAYA KAIMAL: The Queen of Indian Sauces [TASTE] Feast of Harmony [Saveur] 3 Food & Drink Brands With Hudson Valley Roots [HV Mag] FOLLOW, FOLLOW, FOLLOW: instagram.com/mayakaimal instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Rich Torrisi is a prolific New York City chef and empire builder behind some of the most buzzed-about restaurants in the United States, including Parm, Sadelle’s, The Pool, Carbone, and his newest and most personal venture, Torrisi. Matt was a fan of Rich’s breakout restaurant, Torrisi Italian Specialties, when it opened at 250 Mulberry St. in 2009. What a restaurant. That mozzarella! In this episode, we talk about those early days but also more modern times—and how the late-night dining scene in New York is starting to get its groove back. We also discuss Rich’s time working at Cafe Boulud, and what it’s like to be caught between two generations. We hope you enjoy this candid conversation. MORE FROM RICH TORRISI: At Torrisi, the Room Is Showy but the Cooking Is Subtle [NYT ⭐⭐⭐] Rich Torrisi Bets Bigger On New York [Forbes] Getting Lost in the World’s Largest Stack of Menus [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/richtorrisi instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

Grabbing ingredients off a moving platform to cook a dish for Gordon Ramsay to judge truly sounds like a stress dream we’ve had before—but for Mehreen Karim, it’s a good time. Mehreen is a recipe developer and home cook who is competing on the current season of Next Level Chef, a high-stress cooking show designed to conjure up culinary brilliance from serious constraints. She’s also a close friend of Aliza’s, so we invited Mehreen onto the podcast to ask her questions like: “Why did you want to do this?” And: “What’s it really like to cook for the most feared judge in food?” MORE FROM MEHREEN KARIM: Olive Oil Is the Cake Cheat Code [TASTE] Next Level Chef [Official] Crispy Salmon Curry [Official] FOLLOW, FOLLOW, FOLLOW: instagram.com/reeniekarim instagram.com/alizarae instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

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 new 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 talk about the TV show she made, her spirited newsletter writing, kosher salt wars, sheet pan shortcake, and where to eat in New York City right now. Alison is one of our all-time favorite guests, and we simply love the way she writes—and talks—about food. We hope you enjoy this conversation. Check out Alison’s tour dates: alisoneroman.com/tour MORE FROM ALISON ROMAN: A Newsletter [Substack] I Love Baking, I Hate Baking [Youtube] A Cabinet Full of Crunch [TASTE] Alison Roman on Resy, Air Fryers, and Erewhon [Interview] TASTE Podcast 02: Alison Roman [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/alisoneroman instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices

There is no food writer we would rather talk to about Italy—and, really, talk to about food in general—than Katie Parla. Her mind, her spirit, and her willingness to drive around the wonderfully off-the-grid cow towns of Puglia for the sake of a book project—it’s all really special. In this episode, we talk about her decades-long obsession with Italian food and culture, and what has gone into her latest book, Food of the Italian Islands. We also discuss her TV work and her tours of Rome that have become legendary around the world. It’s so good catching up with Katie Parla, and we hope you enjoy this conversation. MORE FROM KATIE PARLA: Italian Culinary Guides [official] Skip the Flight and the Ferry With ‘Food of the Italian Islands’ [NYT] Drinking With Italian Food and Wine Expert Katie Parla [PUNCH] Buy: Tasting Rome and Food of the Italian South Learn more about your ad choices. Visit megaphone.fm/adchoices

How does a venture capitalist working in and around food actually grocery shop? Elly Truesdell, founder and managing partner of New Fare Partners, joins us on the show to tell us all about it. Elly got her start working in the corporate office of Whole Foods, and we find out about her nearly 10 years there discovering some of our favorite food brands. We also find out what a VC actually does, and how she hunts for the next big thing in CPG—short for consumer packaged goods, i.e., the products lining the shelves of your local grocery store. This is a cool conversation with one of the sharpest minds in food. Also on the show, we catch up with cookbook collaborator, podcast host, and former Food & Wine editor Kristin Donnelly. We discuss all things cookbooks, including some exciting projects she has in the works. We also go back to her time at Food & Wine and talk about changes in food media. It’s so great having Kristin on the show. MORE FROM ELLY TRUESDELL and KRISTIN DONNELLY: New Fare Partners is latest female-led VC to close first fund [Tech Crunch] Grocery Wars: A Natural Foods Reckoning [Food Tech Connect] Writing a Bestselling Cookbook in Your 80s [Everything Cookbooks] Modern Potluck: Beautiful Food to Share [Amazon] FOLLOW, FOLLOW, FOLLOW: instagram.com/ellytruesdell instagram.com/kristincdonnelly instagram.com/mattrodbard instagram.com/taste Learn more about your ad choices. Visit megaphone.fm/adchoices