This Is TASTE

Amadou Ly, the creative force behind ALF Bakery in NYC, shares his inspiring journey from dishwasher to pastry chef, emphasizing the artistry behind his unique breads and pastries. He discusses revolutionizing baking hours for optimal freshness and the meticulous craft of croissants and laminated baguettes. The conversation also touches on the revival of traditional baking methods and the importance of seasonal ingredients. Listeners will enjoy insights into the therapeutic nature of bread baking and the vibrant community that ALF fosters.

Join Julia Turshen, a celebrated author with four cookbooks under her belt, as she shares her approachable cooking philosophy. She discusses her new book, which uses charts to simplify cooking intuition and transform leftovers into delicious meals. Themes of body acceptance and queer food culture emerge, highlighting the importance of community and shared meals. Julia also dives into nostalgic cooking stories and emphasizes the joy of flexible, creative cooking, encouraging everyone to experiment in the kitchen.

Wow, we love David Tamarkin so much, and this is such a great interview. We’re old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he’s now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company’s terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company’s bread magnum opus, and we talk about all of it with David.Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet.Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Mid-Day Squares, Lexington Bakes, Cove Soda, and Zab's pepper sauce.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don’t Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nicolas Jammet, co-founder and chief concept officer of Sweetgreen, discusses his journey from a small shop to a publicly traded company. He shares insights on innovating dining experiences and the importance of customer convenience. The conversation highlights Sweetgreen’s commitment to sustainability and local sourcing. Jammet also emphasizes transparency in food quality, along with exciting new menu innovations. Additionally, he reflects on vibrant culinary experiences in the Pacific Northwest, revealing the evolving landscape of modern dining.

We really, really love what Rob Martinez is doing on YouTube and TikTok. Rob is behind the voice and visuals of Eating With Robert, a delightful series of dispatches from restaurants around the world. As we find out in this interview, Rob has a film background and started his own feed as a way of highlighting his favorite New York City pizzerias, diners, Egyptian fish grills, and Turkish kebab sellers. Rob is doing the work, scouting and shooting the types of places journalists like Jonathan Gold, Ligaya Mishan, and Robert Sietsema became famous for writing about. Rob is as much of a “food writer” as any of us in the industry, and it was cool to learn about his approach, and some of his favorite places around the world.Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The re-opening of Brooklyn’s Kellogg’s Diner in Brooklyn, Lola’s is one of our favorite new NYC restaurants, Famille du Vin canned wines are so good (and shoutout to Leitz Eins Zwei Zero Non-Alcoholic Sparkling Riesling too), Eater LA published a terrific package of stories about the new restaurant influencers, and how TikTok is transforming Los Angeles’s dining scene one swipe at a time. Also, some thoughts on the new New York Chinatown restaurant Bridges, and we finally made it to Yang’s Kitchen in the San Gabriel Valley and it totally delivers.Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check.MORE FROM ROB MARTINEZ:Lodi’s Pizza [TikTok]Kebab Cafe [TikTok]The Original Influencers [Eater LA]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ben Mims, a cookbook author and food writer, dives into cookie culture and his ambitious project, Crumbs: Cookies and Sweets from Around the World. He discusses the extensive research behind global cookie traditions and the importance of blending authenticity with modern tastes. Mims shares favorite cookie pairings for various occasions, nostalgia from bakeries, and lively reflections on Philadelphia's vibrant food scene. Plus, discover insights into the evolving world of food media and its influence on home cooking.

Betül Tunç, a rising star in the culinary world, shares her incredible journey from Turkey to creating stunning Instagram content and her debut cookbook, Turkuaz Kitchen. She delves into her innovative dough recipes and the cultural significance behind them. Betül discusses the challenges and joys of amassing 10.5 million followers, along with her collaboration with Anthropologie. The conversation highlights her love for desserts and her passion for blending traditional and modern cooking techniques, making her culinary story both inspiring and relatable.

Justine Doiron, the creative mind behind @Justine_Snacks and author of "Justine Cooks," shares her culinary journey filled with inspiration from New York City’s vibrant food scene. She discusses the joys of mindful cooking as a form of self-care and the pleasures of seasonal meals. The conversation dives into the resurgence of restaurant cookbooks and the emotional connections formed in functional kitchens, emphasizing the importance of collaboration in the creative process. Justine also offers insights into her favorite salad dressings and the magic of plant-forward cooking.

Sue S. Chan, an expert marketer and former brand director at Momofuku, shares her journey building culinary brands and the challenges she faced. PJ Vogt, host of Search Engine, dives into his coffee debacle and sushi fraud explorations. They discuss food culture's evolution in NYC, personal culinary mishaps, and the competitive beverage landscape, including the rise of innovative non-alcoholic drinks. Their lively chat also touches on beloved local grocery chains and unforgettable meals, painting a vibrant picture of today's food scene.

Nok Suntaranon, a former flight attendant turned James Beard Award-winning chef, shares her inspiring culinary journey and tips from her cookbook, Kalaya's Southern Thai Kitchen. Caroline Choe, a recipe developer, discusses her book Banchan, highlighting the joys of Korean small plates. They dive into the art of crafting flavorful dishes, reveal a beloved baked shrimp recipe, and discuss the controversial appeal of durian. Both guests celebrate Philadelphia's vibrant food scene and the importance of staying true to culinary roots.