This Is TASTE

What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that’s where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk about his first cookbook, the terrific Richard Hart Bread.But the bread fun doesn’t stop there. I also have the talented writer and recipe developer Lukas Volger on the show to talk about his book, The Bread Machine Book. Yes, the iconic bread machine now has its own cookbook, with recipes that cover so many different styles. Lukas and I dig into his process for writing recipes for the machine and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He’s also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel’s early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It’s a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country’s most important chefs. I really enjoyed getting to hear Tavel’s story.Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi.  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: TASTE Live at Rizzoli with Barbara Costello One of America’s Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report] Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine] Learn more about your ad choices. Visit megaphone.fm/adchoices

In this engaging discussion, Tanya Bush, a pastry chef and co-founder of Cake Zine, joins Aliza Abarbanel to explore the cultural significance of bread. They dive into the various roles bread plays in our lives, from rituals to nostalgia, and reflect on personal favorites, including artisanal sourdough and childhood Uncrustables. The conversation also touches on unique culinary creations and a charming visit to Kiki’s restaurant, along with highlights from the American Treasure Tour Museum, combining food and fun in unexpected ways.

Jason Stewart, DJ and co-host of How Long Gone, joins restaurant critic Tejal Rao for a flavorful discussion. They delve into Stewart's recent dining experiences in LA and NYC, from innovative chefs to beloved local spots. Rao shares insights about the legacy of Pasadena's Panda Inn and its iconic dishes like orange chicken. The duo also reflects on the evolution of food media, the interconnectedness of dining and culture, and the charming nostalgia tied to personal food memories. Humor and heartfelt anecdotes make for an engaging conversation.

Jesse Shevchek and Shilpa Skokovic, hosts of the BA Bake Club podcast, bring their culinary expertise to the table. They discuss winter cooking optimism, tackling listener queries on homemade broth and frozen vegetables. Listeners discover innovative recipes using frozen veggies, tips for maximizing flavor, and essential techniques for herb storage. The duo also shares practical advice for turning pantry staples into comforting meals, along with insights on using cooking oils and the wonders of the Instant Pot.

In this discussion, Dana Cowin, the former editor-in-chief of Food & Wine and founder of Progressive Hedonist, reflects on her influential role in food media. She shares insights on the magazine's shift to digital and the rise of chefs as cultural icons. Dana reminisces about the Best New Chefs program and its impact on the culinary landscape, celebrating emerging talent and community in food. The conversation also touches on nostalgic dining experiences and the vibrant food scene in New York, from delicious local eateries to artisanal treats.

Kristina Cho, an award-winning cookbook author known for her books like 'Mooncakes and Milk Bread,' shares her journey from architecture to the culinary world. She dives into her rich family history and how it shapes her creative recipes. Eleanor Wilkinson, author of 'One Pot, One Portion,' discusses innovative cooking strategies for individuals. Together, they explore cultural identity through food, blending Midwestern flavors with Cantonese techniques, and the joys of cooking for one while minimizing waste.

Tyler Zielinski, a London-based drinks professional and author of "Tiny Cocktails," dives into the fascinating world of miniature cocktails that pack a punch. He shares insights on the rising trend of low ABV drinks and the transformative nature of dive bars into chic cocktail spots. Tyler also uncovers the significance of presentation for social media enthusiasts. Plus, he offers practical tips for crafting tiny cocktails at home, all while balancing taste and health in the evolving cocktail culture.

Jeremy Robinson-Leon, founder of Moonburger, shares his journey in revolutionizing fast food with high-quality, plant-based options. He discusses partnering with culinary talent to create a signature patty and the strategic decision to introduce beef to expand the customer base. The conversation highlights the challenges and triumphs of opening locations in competitive markets. Alongside this, the hosts explore notable culinary experiences, like essential cookbooks and standout meals, such as aburi sushi at Minami.

In this adventure-filled discussion, Aliza Abarbanel, a culinary aficionado, is joined by her talented girlfriend Shirley Chan, a cinematographer. They share their unforgettable culinary journey through Taiwan and Thailand, highlighting delightful dishes from Tainan’s beef soup to Bangkok’s brothy noodles. Listeners can enjoy their shrimp fishing escapades filled with laughter and camaraderie. They even visit Minimal, the world's first Michelin-starred ice cream shop, showcasing a unique fusion of food and culture in both countries!