This Is TASTE

Chris Crowley, a senior writer at New York Magazine, dives into the vibrant food culture of NYC, spotlighting the enduring significance of bodegas as community hubs. He reveals insights from his investigation into permit fraud affecting street vendors and discusses the implications of AI-generated food imagery on authenticity in the culinary world. With anecdotes from his recent trips to Tokyo and Taipei, Chris sheds light on the changing landscape of food media and the pressures facing modern food writers.

Join food writer Katie Parla, an expert on Roman cuisine, as she dives into the real culinary gem of Italy. She explores her latest book, blending history with modern dining while debunking tourist myths. Discover the fascinating evolution of carbonara and the impact of Ada Boni on Italian cooking. Katie also shares insights on contemporary Roman eating habits and the pizza renaissance. With anecdotes from her book tour and a passion for immersive food experiences, she captures the essence of Rome's culinary landscape.

Hannah Taylor, a culinary creator and New York Times bestselling author, shares her journey from a mother of three to a social media sensation. She reflects on her Southern cooking roots and the emotional ties of family recipes. Alongside Mina Park and Kwang Uh of Baroo, they dive into fermentation-driven Korean cuisine and their restaurant's evolution. Hannah recounts her viral moment that launched her career and expresses pride in showcasing Southern food globally. Together, they explore the powerful connections within their respective culinary communities.

Samin Nosrat, a celebrated chef and the bestselling author of Salt, Fat, Acid, Heat, discusses her new cookbook, Good Things. She shares how personal rituals shape her recipes, transforming cooking into an experience. Samin also delves into unique recipe formats designed for various readers, her love for crispy chickpeas, and the importance of dressings. Reflecting on her Iranian roots, she highlights the comforting nature of food as a grounding practice. Her philosophy equates recipes to sheet music, urging cooks to engage fully with their ingredients.

Join Anna Ansari, a former international trade attorney turned cookbook author, as she takes you on a flavorful journey from Baku to Beijing. She shares intriguing stories from her Iranian-American upbringing in Michigan, blending diverse cuisines at family gatherings. Anna highlights the rich culinary traditions of the Silk Roads, including adaptations of Uyghur flavors and lesser-known dishes. Learn why Uzbekistan is a must-visit for food lovers, and enjoy personal anecdotes tied to her recipes for a unique culinary adventure!

Join award-winning chef Tom Colicchio, renowned as the head judge on Top Chef and celebrated for his iconic restaurants, as he reflects on the 25th anniversary of his debut cookbook, Think Like a Chef. He shares essential cooking techniques and common mistakes home cooks make. Also featuring Johanna Hellrigl, chef-owner of Ama, who discusses her commitment to health-focused Northern Italian cuisine and sustainable practices. Get insights into her culinary inspirations and the importance of community in her restaurant.

Gabrielle Hamilton, chef-owner of New York's Prune and author of the acclaimed memoirs Blood, Bones & Butter and Next of Kin, dives into her deeply personal writing process and the family dynamics that shaped her latest book. She also reveals how Prune has adapted to operate as a private dining venue. Joining her is Nicola Olivieri, CEO of Italian bakery Olivieri 1882, who discusses the complexities of artisan panettone, the bakery's growth into the U.S. market, and the impact of a New York Times feature that skyrocketed their orders.

Maggie Hoffman, a cookbook author and founder of The Dinner Plan Substack, dives into her journey through food media. She shares her experiences at Serious Eats and Epicurious, contrasting their creative and data-driven environments. Topics include the art of fried chicken preparation, the rise of private label grocery brands, and her innovative approach to independent newsletter monetization. Maggie also envisions a rich audio project on regional food traditions, while emphasizing the importance of slower, more connected food conversations.

Cha McCoy, a Harlem entrepreneur and sommelier, shares her journey from engineering to wine with infectious enthusiasm. She discusses her book, 'Wine Pairing for the People,' and how it democratizes wine knowledge through storytelling and cultural context. Cha emphasizes making wine accessible, challenging traditional pairing rules, and celebrating diverse food cultures alongside wines. Also featured are tasty highlights from Matt and Aliza’s recent discoveries in Korea and NYC, enriching the conversation around food and culture.

Pablo Rivero, CEO of Resy and Tock, shares his deep passion for the restaurant industry and dining experiences. He reflects on his early days in Venezuela's bakery and his journey from banking to hospitality. Listeners discover trending dining spots, including the rise of high-quality pizza and wine bars with gourmet food. Pablo highlights the importance of regional cuisines and how diners take charge at the table. Lastly, he emphasizes supporting both new and established neighborhood restaurants, creating vibrant culinary communities.