This Is TASTE

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.

Max Shapiro, co-host of the Air Jordan podcast and a globe-trotting restaurant critic, shares his culinary adventures in the Basque region of Spain. He reveals must-visit spots like Gresca and Asador Etxebarri, while cautioning against booking at Arzak. Max contrasts his Basque experiences with culinary gems in Los Angeles, including Dunsmoor and Shunji. He also discusses the art of dining service, the complexity of Basque pil pil sauce, and the importance of genuine food reviews in an ever-evolving culinary landscape.

Leo Schaltz, cofounder of BonBon, a beloved Swedish candy store in NYC, shares insights on the booming popularity of Swedish sweets. He discusses the unique cultural tradition of 'Lördagsgodis,' which celebrates Saturday candy rituals in Sweden. Leo reveals how social media has fueled BonBon's viral success and shares personal stories about his journey in the candy business. The conversation also touches on candy quality control and the whimsical nostalgia that drives consumer preferences.

Hailee Catalano, a trained chef and cookbook author known for her engaging home cooking content, shares her journey from Chicago's Italian-American roots to culinary innovation. She discusses the artistic balance of simplicity and creativity in food, particularly how social media influences recipe development. David Nayfeld, co-owner of Che Fico, reflects on how cooking for his daughter inspired his cookbook. Their heartfelt conversations explore familial connections through food, the joy of creating content, and innovative culinary approaches, making for an engaging dialogue.