This Is TASTE

In this insightful discussion, Alan Sytsma, the food editor at New York Magazine, shares his expertise on NYC dining trends, highlighting the challenges of restaurant openings and the importance of honest coverage. He also details the unique recipes behind the year's best new restaurants like Ha Snack Bar. Joining him is Mahira Rivers, a freelance restaurant critic for The New York Times, who reflects on her experiences, the rise of sour flavors, and her ambitious croissant project. Together, they explore the evolving landscape of New York's culinary scene.

Yara Herrera, the chef-partner of Hellbender, discusses her journey from Los Angeles to New York, detailing her unique approach to Mexican-American cuisine. She shares the story behind the restaurant’s inception and her standout brunch masa pancakes. Rob Rubba, chef-owner of Oyster Oyster and 2023 James Beard Award winner, dives into his commitment to sustainability and zero waste. He reflects on transformative culinary experiences and his journey to plant-focused cooking, reinforcing his values in hospitality and ethics.

Andrew Zimmern, renowned chef and author of The Blue Food Cookbook, dives into his storied career and culinary adventures. He shares fascinating insights on New York's vibrant French dining revival and cherishes memories of dining with his father at iconic places like Katz's. Zimmern discusses his evolution from restaurant critic to media personality, emphasizing the importance of informed criticism. He advocates for seafood consumption at home, debunks seafood myths, and champions sustainable aquaculture as a solution for global food security.

In this chat, Carla Hall, a renowned chef and TV host known for her friendly food philosophy, shares her holiday baking tips and reveals what makes Gordon Ramsay tick off-camera. She discusses the art of cookie-making, emphasizing spice balance and technique. Listeners will love her advice on prepping dough in advance for stress-free baking. Additionally, Carla reflects on her creative pursuits through teaching and her upcoming cookbook, which promotes weighing ingredients for baking consistency. It's a delightful mix of behind-the-scenes insights and tasty ideas!

Zoë Kanan, the baker-partner of Elbow Bread in NYC, shares her culinary journey from her Texas roots to running a Jewish-American bakery. She discusses her passion for reimagining the knish, focusing on flavor and texture while nodding to tradition. Grayson Samuels, a writer and baker, highlights his transition from theater to food writing and his fascination with regional cuisines, especially Florida's dining gems. Together, they explore the vibrant landscape of modern baking and its cultural significance.

Jessica Koslow, the dynamic chef behind Sqirl in Los Angeles, shares her journey from launching an inventive jam business to creating a groundbreaking restaurant. She discusses her unique sorrel rice bowl and the significance of farmer relationships in her cooking. Tigist Reda, chef-owner of Chicago's Demera, explores the warmth of Ethiopian cuisine, revealing her favorite dishes and inspirations. Both chefs highlight community building in the restaurant industry, touching on future aspirations and personal culinary stories.

In this engaging discussion, cookbook aficionados Matt Sartwell and Ken Concepcion share their insights on the evolving world of culinary literature. Matt highlights bestsellers from his New York store, revealing intriguing titles like the East Village Cookbook and emphasizing the growing interest in specialty techniques. Meanwhile, Ken showcases favorites from his LA bookstore, including Sean Sherman's Turtle Island. Both guests advocate for greater diversity in cookbooks, calling attention to underrepresented cuisines that deserve more spotlight.

In this conversation, book editor Michael Szczerban, known for his work on influential cookbooks, discusses his decade-long journey to translate Ada Boni's iconic cooking reference, The Talisman of Happiness. He shares insights into Boni's impactful recipes and her unique workflow influenced by travels across Italy. Michael reveals challenges faced during the translation of 1,680 recipes and highlights surprising techniques like baked risotto. For food enthusiasts, this is a fascinating dive into the foundations of Italian cuisine and the art of cookbook editing.

Rich Torrisi, a renowned NYC chef and restaurateur behind hotspots like Carbone and Parm, shares his culinary journey. He reflects on Italian family meals and the emotional connection to cooking. Rich reveals his unique take on hospitality, emphasizing soulfulness in fine dining. He discusses his innovative Tomato Martini and the importance of creating memorable guest experiences. Rich also celebrates New York's vibrant food scene and shares his thoughts on omakase splurges, making dining an unforgettable theatrical experience.

Join Vaughn Vreeland, a cookbook author renowned for his cookie creations, and Marissa Rothkopf, a journalist obsessed with chocolate chip cookies, as they dive into the sweet world of holiday baking. Discover Vaughn's tips for winning cookie competitions and the importance of balancing familiar flavors with surprises. Marissa shares her insights on cookie textures and perfecting recipes, including must-have techniques for chewy cookies. Together, they explore common baking mistakes and inventive flavors that will elevate your cookie game this season!