This Is TASTE

Vaughn Vreeland, supervising video producer for NYT Cooking and a passionate baker, shares behind-the-scenes insights on holiday baking. He discusses the art of holiday pie-making and recipe development, weaving in personal stories and food memories. The conversation also includes hilarious anecdotes about reality TV and the evolving landscape of cooking videos. Aliza and Matt join in to share their go-to baking recipes and strategies for the Crown Publishing Group cookie contest, highlighting the joy and creativity in festive baking.

Explore the latest in baking with innovative recipes from cookbooks like 'Desi Bakes' that blend Indian flavors into Western pastry. Discover a range of cookie and artisan bread cookbooks offering global insights and advanced techniques. Delight in restaurant cookbooks that tell compelling stories from renowned chefs and their establishments. Don't miss highlights from culinary narratives, including works from celebrities like Dolly Parton. A celebration of fall's cookbook offerings awaits, perfect for culinary enthusiasts and gift shoppers alike!

David Gelb, creator of Netflix's Chef’s Table and director of Jiro Dreams of Sushi, delves into his groundbreaking approach to culinary storytelling. He reveals how personal narratives elevate chefs' art, while discussing the unique style of Chef's Table that set it apart from traditional food documentaries. Gelb also shares insights on new seasons dedicated to barbecue and pizza. The conversation includes a vibrant exploration of favorite dishes, from a horchata latte to innovative pizza styles, highlighting the evolving food culture.

Gary He, an accomplished journalist and photographer, shares his extraordinary journey visiting McDonald's in 56 countries, exploring how local cultures shape their unique menu items. He dives into McDonald's adaptability and its influence as a cultural symbol globally. Alexander Smalls, a celebrated chef and author, discusses his book on African cuisine, highlighting the connection between food and heritage. The engaging dialogue touches on the evolution of fast food traditions and personal narratives, making for a delightful exploration of culinary experiences.

Christina Tosi, the founder of Milk Bar and author of 'Bake Club,' joins the conversation. She shares insights on what makes for a great weekend baking project, perfect for busy home bakers. Tosi reflects on her transformative cooking habits and fond memories from the Momofuku days. The highlight? A fun ranking of seasonal Reese's treats that stirs nostalgia and laughter. The hosts also touch on exciting trends in the culinary world, including unique restaurant previews and innovative baking techniques.

Jaya Saxena, series editor of The Best American Food Writing and a notable writer for Eater, shares insights on her selection process for this acclaimed collection. She unpacks her approach to evolving voices in food writing, embracing authenticity and personal connection. The conversation then shifts to culinary delights, including favorite local eateries and unique dishes, and whimsical takes on martini culture. Listeners also hear recommendations for excellent reads and gourmet gifts, fostering a delightful intersection of food, literature, and community.

Bobby Flay, a celebrated chef known for his influential New York City restaurants and TV appearances, shares vivid tales from his culinary journey. He discusses the groundbreaking impact of Mesa Grill and the rise of Southwest flavors in mainstream cuisine. Listeners get a glimpse into his experiences with competition in the kitchen, including memorable moments from Iron Chef. The conversation also touches on his latest cookbook, highlighting personal inspirations and upcoming food trends, like bean dishes and much-loved local restaurants.

We’ve long been fans of cookbook author and creative thinker Molly Baz, and many of you have too. With a signature voice and absolutely wild recipe development skills (as well as years of professional cooking under her belt), Molly has won over millions of fans worldwide. Her cookbooks Cook This Book and More Is More are both New York Times Best Sellers, and she returns to the show to give us some big updates, including what restaurants she has been enjoying in Los Angeles. We also talk about her jump into the CPG game with the launch of a new line of flavored mayonnaise: Ayoh!Also on the show, Clayton and Matt taste their way through Ayoh! to see if the dill pickle flavor is really hitting.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM MOLLY BAZ A Cacio e Pepe Gets Drunk and Breaks the Rules [TASTE] Molly Baz Shares the Must-Have Recipe of the Season [Glamour] Baz to Basics [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices

Samin Nosrat, chef and author of the beloved cookbook 'Salt Fat Acid Heat,' shares her insights on the essential elements of cooking. She discusses the nuances of kosher salt and the concept of 'too-mami' umami. Flynn McGarry, chef-owner of Gem Wine, reflects on his unique journey starting at age 13, navigating the high-stakes culinary world of NYC. They delve into modern cooking trends, the role of youth in restaurants, and the creative evolution of ingredients like beets, all while emphasizing culinary joy and personal connection in their craft.

Nicola Lamb, a London-based pastry chef and author of "Sift," shares her journey from prestigious bakeries to pioneering baking knowledge. She discusses the importance of sensory engagement and innovative techniques like detailed baking charts. Meanwhile, Hetal Vasavada, who penned "Desi Bakes," explores the fusion of South Asian flavors with Western desserts and the significance of cultural heritage in baking. They reminisce about personal experiences, delve into the science of baking, and celebrate community connections through shared culinary stories.