Matt Rodbard
This Is TASTEClaimedEpisodes
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Pizza is at the center of this lively episode. First up is Ali Stafford, one of our favorite recipe writers on the internet. Ali is behind Alexandra’s Kitchen and is the author of a great new book, Pizza Night. We talk about Ali’s favorite styl
Two Los Angeles food podcasters have entered the studio, and the opinions are flowing. It was so great catching up with the dynamic duo of Jordan Okun and Max Shapiro, the voices behind the Air Jordan podcast and some of the LA food scene’s spi
Today on the show we have conversations with two exciting spring cookbook authors. First up is Tiffy Chen, the creator behind the popular Tiffy Cooks platforms and the author of a great new book, Tiffy Cooks: 88 Easy Asian Recipes from My Famil
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some o
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have a great interview that has been years in the making. Matthew Kang i
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have two really great conversations. First is a talk with Katianna and J
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Susan Kim in the studio. Susan is a chef, a food stylist, and the p
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Alex Lau in the studio. Alex is a food photographer who has shot co
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. To kick things off, we are catching up with Francis Lam, editor in chief of Clark
Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’
It’s a simple promise in a land of broken ones: no booze, no added sugar, no nasties. Ghia, founded by a French former investment banker named Mélanie Masarin, has played the NA spirits game straight, and we find out so much about the brand in
Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the c
Felix Salmon has lived in and around NYC for over 25 years, and he’s one of the sharpest observers of food culture and trend without officially writing about food. He’s the current chief financial correspondent at Axios and host of the terrific
It’s really great to catch up with Cree LeFavour, a novelist, cookbook author, and chef who just returned from four months at the South Pole, as documented in her excellent Substack. What is it like to bake bread at elevation in the world’s lar
Yes, Bill Addison is back on the show. We’ve long been a fan of Bill’s writing, going back to his well-considered restaurant criticism in Atlanta, Dallas, and San Francisco, for Eater as a roving national critic, and for the past four-plus year
Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than nine million subscribers. He has an abounding love of food and proper technique, and we get into wh
Today is JG day, and we are thrilled! Jean-Georges Vongerichten is the man behind his eponymous Midtown restaurant as well as some of the most influential dining in the canon of American gastronomy: Spice Market, JoJo, 66, Vong, Matsugen, the T
Olga Massov and Sanaë Lemoine are the authors of Hot Sheet, a delightful new cookbook dedicated to the wide world of possibilities unlocked by the humble sheet pan. They’ve conjured up seriously smart recipes for breakfasts, starters, dinners,
Marguerite Zabar Mariscal started as an intern at Momofuku in 2011, working her way through the influential restaurant group founded by David Chang all the way to the position of CEO, which she has held since 2019. On this entertaining episode,
Today on the show we have a special conversation with Emily Sundberg, the voice behind the must-read (and much-read) Feed Me, a newsletter about business, culture, food, and good gossip. Emily and Matt shared the stage at the recent Adweek Comm
Our guest this episode is one of our friends in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. He’s also the author of a great new book, Anything’s Pastable: 81 Inventive Pasta Recipes f
Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in
Nicolaia Rips is a true New Yorker. She grew up in Manhattan’s famous Chelsea Hotel, which served as the subject of her memoir, Trying to Float. Now she’s the features editor of HommeGirls, and she’s writing for places like Cultured, Air Mail,
Sun Noodle is a legend in the ramen game and the company behind many of your favorite bowls around the country. Kenshiro Uki, our guest on today’s show, grew up in Hawaii working at his family’s noodle company and later helped lead an expansion
Julius Roberts is a chef and farmer living in the idyllic English countryside off the Dorset coast. He’s also the author of The Farm Table, a new cookbook chronicling his life cultivating crops and animals and cooking with this bounty. It’s a r
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