This Is TASTE

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.

Join Alex Bleeker, musician from Real Estate and co-author of 'Taste in Music', alongside Luke Pyenson, food journalist and former Frankie Cosmos drummer. They dive into the delicious world where music and food collide on tour. Discover the emotional narratives behind culinary preferences among musicians, heartfelt fan interactions through food gifts, and insightful anecdotes about their unique travel experiences. Plus, they share their favorite indulgences and nostalgic performance stories, proving that food is truly the new rock and roll.

In this conversation, Ryan Sutton, a highly respected restaurant critic and founder of the Substack newsletter "The LO Times," shares insights on New York City's evolving dining scene. He discusses the rise of innovative pizza spots and the changing economics of sushi dining, highlighting the allure of luxurious omakase experiences. Ryan also explores how social media is reshaping restaurant criticism and emphasizes the importance of diverse perspectives in culinary journalism, especially in a post-pandemic world.

Emily Weinstein, Editor in Chief of New York Times Cooking, and cookbook author Ali Slagle join the conversation to share insights into the vibrant New York culinary scene. They discuss the thrill of quick weeknight dinners and the power of community feedback in recipe development. From tips on cooking seafood at home to reinventing store-bought gnocchi, they offer practical cooking advice. Personal anecdotes and memorable recipes take center stage, reflecting the joy and creativity of cooking, all while highlighting the importance of flavors and ingredients.

Franco Fubini, founder of Natoora and sustainability professor at Columbia, shares his passion for high-quality produce. He delves into the vital role of flavor in sustainable farming and the intricate connections between chefs and farmers. Fubini discusses the rise of environmentally-focused farmers in the Northeast and examines innovative solutions recognized by the Food Planet Prize. He also highlights seasonal heirloom favorites and the fascinating story of winter tomatoes from Sicily, showcasing how stress influences their unique flavors.

In this lively chat, Sarah Fennel, the self-taught baker and creator behind Broma Bakery, shares her journey from a passion project to a beloved baking blog. She reminisces about her early writing days and the evolution of Broma over 15 years. Sarah discusses the pandemic's impact on creativity and the rise of food influencers while emphasizing the emotional connections behind shared recipes. Listeners will also learn essential tips for perfecting pavlova and explore innovative twists on classic treats, revealing the joys and challenges of the culinary world.

Dan Barber, renowned chef and co-owner of Blue Hill restaurants, chats about his revolutionary approach to cooking rooted in simplicity and innovation. He shares insights on the unique veggies from his Row 7 Seed Company, like the Sweet Garleek, and emphasizes the importance of flavor and nutrition in produce. The conversation also touches on the GMO debate, the versatility of beets, and the cultural significance of salads. Barber reflects on mentoring young chefs and the joy of dining at their establishments, blending culinary passion with sustainable practices.

Samantha Irby is a humorist, a TV writer, and the author of an incredible new essay collection, Quietly Hostile. In this episode, we talk about so many things: Chicago pizza, living in Michigan, Bosnian food in Grand Rapids, car wash dudes in Kalamazoo, and what it’s like to write lines for Carrie Bradshaw (as well as give her diarrhea). Clare de Boer is the chef-owner of Stissing House, a restaurant located in New York’s Hudson Valley that we like very, very much. Clare is also the chef-owner of two New York City restaurants, King and Jupiter. In this episode, we speak with Clare about her time cooking at the River Café in London and her journey to the United States to open some of the country’s best restaurants. We also talk about her great Subtack, The Best Bit. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ina Garten joins us in the studio for a really fun conversation that dips into her excellent new memoir, Be Ready When the Luck Happens, which is out this week. While the story covers Ina’s whole technicolor life—from a difficult childhood through her time working at the White House, to opening her specialty food store, Barefoot Contessa, to her cookbook and television work—we wanted to focus on Ina as entrepreneur, splitting time between 1970s New York City and the Hamptons. It was a different era, and she even tells a story about being held up at gunpoint. This is a wide-ranging conversation, and I think you will learn a lot about the Ina that came before the Ina we all know. I hope you enjoy it.  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 INA GARTEN:Ina Garten, Fig Cake, and One Fun Phone Call [TASTE]Ina Garten and the Age of Abundance [The New Yorker]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Casey Lewis is an expert on Gen Z and writes the colorful Substack After School, which covers youth culture and trends. We wanted to have Casey on the show not just to talk about “how the kids are eating and drinking and shopping for food” but to dig into her reporting on today’s rapidly shifting culture. It’s a fascinating talk about CPG, restaurant trends, and how social media is changing the way we all eat and drink.Also on the show, Matt catches up with the B.O. Boys to talk about their excellent movie box office podcast, how food movies have performed (and not performed) at the box office, some overrated/underrated food movies, and we talk about a series of live events they are doing this fall.  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 CASEY LEWIS:Don't Get Your Financial Advice on TikTokCamo Hoodies and Crocs ClompersGatorwine and dELiA*s ZinesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.