The TASTE Podcast

A weekly Arts and Food podcast
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Episodes of The TASTE Podcast

It’s the TASTE Podcast series finale! For the past year and a half, we’ve brought some of our friends and heroes into the studio, and we wanted to relive some of our favorite conversations, including candid and sometimes hilarious talks with Ru
Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City
What a lineup on today’s episode! First up, Tartine’s Chad Robertson sits down for an interview at his brand-new Manufactory in downtown Los Angeles. We talk a bit about the grand expansion of Tartine but also go back to his early days of bakin
David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential resta
Odette Williams is the author of Simple Cake and delivers on the book’s lofty promise: that baking cake can be simple! The book is organized into 10 base cakes and 15 toppings, and readers are encouraged to mix and match at their baking leisure
Big ideas, strong opinions, and a deadpan Instagram. These are a few of my favorite things. Former pastry chef and current Empellon boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode we have a really spirited
As the cofounder of online restaurant watchdog/chronicler Eater, and reservations booker Resy, Ben Leventhal has been at the center of all things dining out for over a decade. On this episode, we go back to the early days of Eater and talk abou
Hello summer, and hello vegetables! Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way: braised, blistered, roasted, and raw. On this episode we talk about Ruff
“Rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode. We also go over how the media covers African-American food and
Holy smokes, Priya Krishna and her new book, Indian-ish, have had quite a spring. She appeared on Today, toured America, sold a few copies along the way, and maybe pissed off a few people along the way, too (never a bad thing). I catch up with
So that thing about needing to rest your cooked petite filet for 20 minutes before slicing? The quest for cartoonish grill marks on your rib eye? Sous vide as the means to tenderloin glory? It’s all sorta false. Aaron Franklin has some strong o
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year. In this conversation, we talk about what the word means to
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that. Since she became the restaurant critic for t
After working as a fact checker for years at The New Yorker and contributing to the magazine’s Tables for Two column, Hannah Goldfield was named the magazine’s first full-time restaurant critic in 2018. What a gig! It was great fun having her o
You might remember her cardamom-pistachio Swiss rolls from the Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another
Chef and restaurateur Meherwan Irani is on a mission to change the perception of Indian food in America. Born in London, raised in India, and living in America for many decades, Irani’s experience with his native food is textured. At his outsta
Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.” Their unpretentious Bushwick pizza restaurant, Ops, was just named as a James Beard
The sudden and rather intense rise of Carla Lalli Music and her test kitchen crew at Bon Appétit to legit food-world celebs has been simply amazing to watch from the sidelines. Lalli Music is the longtime food director at the publication and st
For near five years, journalist and former chef Bill Addison traveled America as Eater’s first, and only, roving restaurant critic. It was an epic and sometimes grueling run, one that I am sure will end up on the shelf of Kitchen Arts and Lette
Longtime New York City restaurant critic and neighborhood wanderer Robert Sietsema used to fear for his job. “I feared for decades that I would get off the train and spot a dozen other food writers combing the neighborhood and beating the bush
When Nasim Alikhani opened Sofreh, an Iranian restaurant in Brooklyn’s Prospect Heights, she was 59 years old. She was an experienced home cook but had never worked in a restaurant in her life. We sit down to talk about some of the biggest surp
After studying architecture at UC-Berkeley, Pichet Ong eventually made it to New York and worked as a chef with Jean-Georges Vongerichten from 1998 to 2004, cooking at the restaurant 66 (shout out to Sex and the City) and Spice Market, located
The Four Horsemen in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place, up on Grand Street, and I had a great time talking with the chef, Nick Curtola, a
Michelle and Suzanne Rousseau are two sisters on a mission. They want the wide world of home cooks to think of Caribbean food as more than just jerk chicken. As they explore in their latest book, Provisions: The Roots of Caribbean Cooking, the
There is no journalist I would rather talk to about Italy—and, really, talk about food in general—than Katie Parla. Her mind, her spirit, her willingness to drive around the wonderfully off-the-grid cow towns of Calabria for the sake of a book
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