This Is TASTE

Thank you to all of our listeners for helping us get to 600 episodes. If you like what we are doing, drop us a review on Apple or Spotify. Besha Rodell is a restaurant critic, columnist, and freelance reporter based in Melbourne, Australia. She is a James Beard Award winner and served as a critic at Creative Loafing, LA Weekly, and The Age. It was really great to have Besha in the studio to talk about her life as a critic, which she details in all its guts and glory in a terrific memoir, Hunger Like a Thirst. We talk about her time working in New York City restaurants and writing in the shadow of Jonathan Gold, who she followed as critic at LA Weekly during her time in Los Angeles. We also discuss the current restaurant reviewing scene and so much more.And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Nepali Bhanchha Ghar is our momo rec in Queens, AOOA is our go-to Hudson Valley farm stop this summer, Aliza shares a home cooking update. Also: Blue Cove Preserves is doing great tinned branzino, we're pro-honey in a salad dressing, and Yes Plz and Camber is the coffee you should be subscribing to.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. Read more:Leave Beets and Goat Cheese Alone [TASTE]Peanut Butter Beautiful [TASTE]How We Chose the World's Best Restaurants [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is queer food? Today we’re having a special roundtable discussion with the authors of two great new books unpacking the topic in exciting and unexpected ways: John Birdsall is the author of The Man Who Ate Too Much: The Life of James Beard and the wonderful new book What Is Queer Food?: How We Served a Revolution. Erik Piepenburg is a reporter and the author of Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America’s Gay Restaurants. I loved both of these books, and I’m so grateful for this lively conversation that looks to the past, present, and future of queer community.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.On today’s episode, we have an amazing conversation with Jaya Saxena. Jaya is a correspondent at Eater, covering many topics including labor, queer food culture, and “why American potato chips are so boring.” She also serves as the series editor for the Best American Food and Travel Writing anthology, which has a new edition edited by Bryant Terry dropping in the fall.In this great episode, we talk about Jaya’s career writing about the world of food, including her memorable piece for Eater, “The Food That Makes You Gay.” We also go over some recent stories and play the game “What would you pitch 1997 Graydon Carter?” That is, Jaya considers her dream no-budget reporting assignment.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. Featured on the episode:Thomas Keller asked me to leave the French Laundry [SF Chronicle]We’ve All Been In Thomas Keller’s Courtyard [Substack]The 22 Best Pizza Places in New York Right Now [New York Times]The Food That Makes You Gay [Eater]The Best American Food and Travel Writing 2025TASTE on YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ali Domrongchai is a writer, recipe developer, and baker in Brooklyn. She’s passionate about researching and uplifting Thai culinary traditions, from teaching luk chup workshops to popping up with pandan lemongrass mochi cake and other treats at restaurants around the city. It’s so fun having Ali on the show to talk about the exciting state of Thai food in NYC, including her upcoming Thai Takeover at New York’s Museum of Food and Drink on May 29.Also on the show we have a great conversation with Geraldine DeRuiter, author of a terrific essay collection, If You Can't Take the Heat: Tales of Food, Feminism, and Fury. We talk about Mario Batali’s cinnamon rolls, writing food into video games, and her truly unique way of writing about food and culture. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joining Matt Rodbard are Daisy Alioto, CEO of Dirt Media known for her innovative storytelling, and Francis Zierer, editor of Creator Spotlight focused on creators worldwide. They delve into the evolution of food media, highlighting the shift from traditional journalism to influencer-driven content. The discussion includes the financial dynamics of dining culture, the rise of pop-up restaurants, and the nostalgic value of culinary experiences. They also touch on impactful writing in food narratives, emphasizing community and creativity in today’s landscape.

Betsy Andrews, a James Beard Award-winning journalist and former executive editor at Saveur, shares her experiences traveling the Central California coast and co-authoring the cookbook 'Coastal.' She discusses the art of creating a colorful food journey through road trips, her restaurant reviews for The New York Times, and exciting trends like the rise of tinned fish. The conversation also touches on innovative culinary delights, such as flavorful Greek delicacies and the cultural impact of food in pop culture.

Leah Cohen, chef-owner of Pig & Khao in NYC and Top Chef alum, shares her journey, blending her Filipino and Jewish roots into her culinary identity. She candidly reflects on the challenges of multicultural representation in the food world. Barbara Costello, the creative force behind @BrunchwithBabs, discusses her new cookbook filled with family-friendly meals. Their chat highlights the joy of shared family dinners, the evolution of American dining culture, and the unexpected pathways that lead to culinary passion.

Join food writer and cookbook author Casey Elsass, known for his role as the 'cookbook doula,' alongside Chef Michael Symon, a grilling and live cooking guru. They dive deep into the emotional journey of creating cookbooks and the collaborative spirit behind them. Expect tales of culinary connections, innovative outdoor cooking tips, and personal anecdotes, including a charming subway encounter with homemade cookies. Discover the joy of dinner parties and how to elevate your grilling game, all while savoring flavors and memories.

Meera Sodha is a cook and food writer based in London. Meera’s best-selling cookbooks and weekly Guardian column, The New Vegan, are some of my favorite sources of cooking inspiration, but like many people, she experienced burnout that led her to fall out of love with food. Today on the show, Meera talks about finding her way back into the kitchen and how that experience inspired her new book, Dinner, an honest and helpful guide to getting the most important meal of the day on the table. Also on the show we have a conversation with Susan Dominus. Susan is a staff writer at the New York Times Magazine the author of a terrific new book, The Family Dynamic. We talk about how parents—and siblings—shape and fuel individual success, and focus on family a story with a Chinese restaurant at the center. We also talk about some of Susan's food-related work at the Times.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Meredith Hayden, author of The Wishbone Kitchen Cookbook and Instagram sensation, shares her inspiring journey from ad sales to culinary arts. She recounts her brave leap into culinary school while working at Condé Nast. Expect tales of her transition to a private chef, the joys of navigating a pandemic culinary career, and insights on the impact of social media on her rise. Meredith also touches on her favorite culinary delights, including a whimsical Chicken Cutlet Club inspired by her travels, blending nostalgia with vibrant food storytelling.