This Is TASTE

Does Padma Lakshmi really need an introduction? The Emmy-nominated producer, television host, food expert, and New York Times best-selling author is in a league of her own, and she recently joined us for a live conversation at the Bell House in Brooklyn. She shared her take on how Top Chef has impacted food culture, shooting Taste the Nation, and writing her new cookbook, Padma’s All American—plus her memories of ’90s New York, her epic cookbook collection, and the rush of doing stand-up comedy.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: It’s corn ice cream season at Malai, Campo Grande is selling exceptional Ibérico pork, a Canadian pizza pop-up at F&F in Brooklyn, Fungi Decoded by Britt A. Bunyard is the mushroom book for us. Also: Leggio's Deli in Bayshore, Long Island makes the perfect beach sandwich, and America’s Sweethearts Dallas Cowboys Cheerleaders is so much more than we expected. Preorder: Padma’s All American See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Annie Shi, co-owner of Lei, a unique Chinese wine bar in Manhattan, shares her journey from finance to hospitality. She discusses innovative wine pairings with traditional Chinese dishes and the emotional significance behind Lei's name. Austin Hennelly, bar director at Kato, dives into the evolving non-alcoholic cocktail scene and the creativity required to craft flavorful alternatives. Their conversation highlights the fusion of cultural cuisine with modern dining experiences and the personal connections formed in the world of hospitality.

Akhtar Nawab, chef-owner of Wayward Fare and Alta Calidad, shares insights from his illustrious NYC culinary career, including his time at Gramercy Tavern. He discusses the evolving landscape of restaurant criticism and the significance of mentorship in shaping future culinary stars. Javier Cabral, editor of L.A. Taco, highlights the publication's crucial role in covering ICE issues in LA and supporting community awareness. They explore the intersection of food culture and immigration, and the power of local journalism in empowering communities.

Today on the show we are talking all about one of the world’s great foods: Maine Lobster, harvested directly from the cold waters of Maine, which give it its unique and sweet taste. First up is a great conversation with Ham El-Waylly. Ham is the chef-owner of the buzzy Brooklyn restaurant Strange Delight, and he tells us how Maine Lobster has been a big part of his culinary career. We talk about how he thinks about cooking with lobster and where he is spotting it on menus around the world. We also sent Ham a box of Maine lobsters to cook with at home. The results were pretty amazing.Also on the show, we speak with journalist Luke Pyenson. Luke traveled to Maine to report a story for TASTE, and we find out where he went and who he met—and, of course, hear about all the Maine Lobster he ate. We discuss Maine Lobster’s deep commitment to sustainability and how chefs both in Maine and around the world are cooking the sweetest lobster on earth in an exciting way.Finally we catch up with a Maine lobsterman, Curt Brown. Curt is a marine biologist, and he shares what life is like on a lobster boat as well as how he actually cooks with lobster at home. Curt has some real kitchen skills.Read: Maine Lobster in TechnicolorThis special episode is supported by the Maine Lobster Marketing Collaborative. Get Maine Lobster delivered directly to your door by visiting lobsterfrommaine.com/how-to-buy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jess Eng is a food writer based in New York City. She’s a regular contributor here at TASTE alongside a great roster of publications like the Washington Post and the New York Times. It’s so fun to have her on the show to expand on some of her favorite stories, her latest experiments with home fermentation, and her recent reporting trip in Fuzhou, China.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: It's fall cookbook season and Matt previews Measure with Your Heart by Hannah Taylor, The Ex-Boyfriend's Favorite Recipe Funeral Committee by Saki Kawashiro, Script Notes by John August and Craig Mazin, and Obsessed With the Best by Ella Quittner (not fall but worth a mention). Aliza jumps in with a visit for Thai chicken wings at Sam Yan in Clinton Hill, a preview of Ruby Tandoh’s new book, All Consuming, and a special shoutout to LA Taco’s ongoing coverage in Los Angeles. Subscribe: Apple Podcasts, Spotify, YouTube   READ MORE FROM JESS:Flavors of Fujian [Substack]Kombucha’s Pét-Nat Moment [TASTE]The Fluidity and Fun of Chino Latino Cuisine Reaches New Fandoms [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Matt was so excited to invite his friend Maurizio Leo to New York City to walk the streets and eat a lot of pizza. Maurizio is the author of The Perfect Loaf, an incredible cookbook and online community dedicated to all things sourdough. Matt and Maurizio visited seven pizzerias and, along with lead producer Clayton Gumbert, tasted their way through the city’s best (and maybe not best) slices. So what did they think of Joe’s, L’industrie, Mama’s TOO!, Lucia, Upside, Scarr’s, and F&F? Tune in!Also on the episode, Matt catches up with Anthony Falco. Falco is a global pizza consultant and a true pioneer in the pizza world. He just returned from a three-week trip to Italy, and we talk about all the pizza styles and trends he spotted there. We also move beyond pizza to discuss the modern trattoria scene, good and great gelato, and how Anthony’s appreciation for art dovetails with his interest in the culinary world. For more, listen to This Is TASTE 344: Pizza Week with Anthony Falco.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

B. Dylan Hollis, a creative force on TikTok and YouTube, known for his quirky takes on vintage recipes, shares his journey of baking across America with his new book. He recounts wild dishes like prune whip pie and pickle cheesecake, and dishes on his adventurous road trip through 19 states, capturing the essence of American culinary culture. Dylan also reflects on nostalgic childhood memories linked to baking and discusses the playful joy in merging history with modern baking. Expect laughter, delightful stories, and a celebration of culinary creativity!

Marc-Kwesi Farrell, founder of Ten to One, dives into the world of contemporary Caribbean rum, sharing his journey from Trinidad to the iconic beverage scene. He emphasizes the importance of storytelling and education in reshaping perceptions of rum. The conversation explores the intricacies of rum distillation and his successful partnership with singer Ciara. Additionally, the hosts share fresh culinary delights from Michigan and New York, celebrating local produce and new beverage trends, creating a lively blend of food culture and personal anecdotes.

Mahira Rivers, a seasoned journalist and former Michelin Guide inspector, shares her culinary journey in New York City. She dives into her quest for the best croissants and the vibrant bakery scene, while discussing her insightful Substack, Sweet City. Mahira also reflects on her experiences at Michelin, the challenges of food writing in a digital landscape, and the art of culinary critique. Her passion illuminates the intersections between personal storytelling and the evolving nature of food journalism.

Jodi Moreno, a chef and food stylist in Mexico City, shares her creative journey and insights on summer salads and entertaining. She discusses the vibrant local dining scene and unique ingredients like mame fruit, while Tim Spector, an epidemiology professor, tackles food science questions like probiotics and ultraprocessed foods. Together, they advocate for diverse, plant-based diets and the joy of cooking, revealing how personal experiences shape culinary adventures and foster community through shared meals.