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How do flavors become trends? Who determines trends, and how do they catch on with the mainstream? These are some of the questions that David Sax is trying to answer on the season finale of Taste Matters, hosted by Mitchell Davis. David Sax is
What happens when one of the most celebrated restaurant critics and non-fiction food writers suddenly decides to take on fiction? Ruth Reichl is about to find out, as her first fiction work Delicious! is set to be released on May 6th. She’s thi
What exactly is foie gras? We’ll find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensi
This week on Taste Matters, Crop to Cup’s Director of Operations Dan Shafer comes in to discuss everyone’s favorite morning beverage. From growing communities to direct trade and direct buying models, tune in to hear all about the coffee busine
Nancy Harmon Jenkins knows a thing or two about a thing or two. Nancy is an authority on Mediterranean cuisines, on the Mediterranean diet and its consequences for good health, on extra-virgin olive oil, and (to her own surprise) on ancient Egy
How does Good Housekeeping keep its reputation as a trusted source for women and homemakers to depend on? This week on Taste Matters, Mitchell Davis joined by Miriam Arond, Directo of The Good Housekeeping Research Institute. How does Good Hous
This week on Taste Matters, Mitchell talks to Hasia Diner, Author and Professor of Hebrew and Judaic Studies and History at NYU , about the foodways of Irish, Italian, and Jewish immigrants. This program has been sponsored by Whole Foods Market
This week on Taste Matters, Mitchell talks to Erika Davis, chocolatier, pastry chef, and founder of the Minority Chef Summit. The event will take place in Nassau, Bahamas, and they are expecting over 200 chefs. For four days chefs from across t
Myra Goodman is the co-founder of Earthbound Farms, the largest producer of organic produce in North America. Mitchell meets up with Myra at the recent TEDx Manhattan conference where she is giving a talk about the importance of organics at sca
This week on Taste Matters, Mitchell interviews Robert LaValva, founder of the New Amsterdam Market in Lower Manhattan. Robert tells us about a number of markets in New York City and explains their intricacies and how they differ from one anoth
This week on Taste Matters, Mitchell Davis sits down with chef Matt Lightner at his NYC restaurant, Atera. Tune in to hear Mitchell and Matt discuss the food at Atera, and why Matt aims to make small, austere dishes that showcase creativity. Le
This week, Mitchell talks with Stan Sagner: writer, consultant, and restaurant critic for NY Daily News. Stan describes what it’s like to be an anonymous restaurant critic, and the effects his critiques have on restaurants. After the break, he
This week on Taste Matters, Karen Karp guest hosts for Mitchell Davis, interviewing Monica Gelinas from GritWork. The two tell us about their experience bringing Pret A Manger to the U.S. from England back in 1999. Then Monica tells us about
This week on Taste Matters, Mitchell broadcasts from on the road, where he meets up with Brady Lowe, founder of Cochon 555. Brady tells us all about the competition, and the categories in which each chef is scored. Later, Brady explains why it’
This week on Taste Matters, host Mitchell Davis brings in Alan Richman, Award-winning food writer; food critic and contributor at GQ. Mitchell and Alan discuss how the restaurant world in New York is always changing. Later, Alan gives us his op
On the first episode of Taste Matters of 2014, Mitchell Davis sits down with Liz Neumark of famous New York catering company Great Performances and Katchkie Farm. Recently, Liz debuted the new cookbook Sylvia’s Table with the help of Carole Lal
This week on Taste Matters, host Mitchell Davis brings in Allen Salkin, author of From Scratch: Inside the Food Network. Allen tells us all about the process of writing his latest book, and discusses some of the current problems with the Food N
This week on Taste Matters, host Mitchell Davis brings in guest Priscilla Parkhurst Ferguson to discuss why we talk about food and why it is important to do so. After the break, Priscilla tells us about food writing and how it enhances food cul
This week on Taste Matters, host Mitchell Davis brings in author, journalist, and culinary historian Laura Shapiro to discuss how women’s role in the kitchen has evolved over the years. Laura then praises the food culture of the 1950s because o
The art of pairing pasta and sauce is often misunderstood. This week on Taste Matters, Mitchell Davis talks noodles with Maureen B. Fant, author of the recent Sauces & Shapes: Pasta the Italian Way with Oretta Zanini De Vita. Tune into this epi
This week on Taste Matters, Mitchell Davis is joined by French social scientist Claude Fischler to talk about the relationship between food and society. He is a directeur de recherche of the French National Centre for Scientific Research, and h
On today’s episode of Taste Matters, host Mitchell Davis speaks with Raj Patel, award-winning writer and activist, and author of Stuffed and Starved: The HIdden Battle for the World Food System, and The Value of Nothing: How to Reshape Market S
On today’s episode of Taste Matters, host Mitchell Davis welcomes Dan Kluger, Executive Chef at ABC Kitchen and ABC Cocina in New York City. Together they converse on the various aspects of taste and food, including recent trends in the NYC and
Carolyn Steel is an architect and an author that uses food as a medium to “read” cities and understand how they work. She is the author of Hungry City in which she traces, and puts into historical context, food’s journey from land to urban tabl
This week on Taste Matters, Kevin West, author of Saving the Season, joins host Mitchell Davis to talk about the book, it’s inspiration, and more about the culture of preservation and canning. Saving the Season is a cook’s guide to home canning
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