This Is TASTE

Lisa Kyung Gross, founder of the League of Kitchens, shares her mission to preserve culinary wisdom from immigrant communities. The conversation highlights the importance of intergenerational cooking and the deep connections formed through sharing recipes. Lisa discusses the creation of the League of Kitchens Cookbook, emphasizing detailed recipe writing and cultural significance. Additionally, Rogelio Garcia talks about his book, 'Convivir,' blending Mexican cuisine with local ingredients, illustrating the emotional ties to food heritage.

Tom Colicchio, a culinary powerhouse known for Gramercy Tavern and his role as head judge on Top Chef, shares his journey through the world of cooking. He discusses the innovative spirit behind restaurant culture in NYC, reflects on his childhood memories that shaped his culinary path, and hints at a future in politics with thoughts on running for Congress. Tom also offers insights into the complexities of restaurant management, the impact of recent elections on the industry, and his favorite cooking moments, blending food and political perspectives.

In this conversation with Angelo Sosa, a talented chef and Top Chef runner-up currently at Tía Carmen and Carmocha, listeners dive into the vibrant Palm Springs food scene. Angelo shares his journey to the area and the exciting high desert cuisine he's creating. The discussion highlights the importance of genuine hospitality in dining experiences and explores unique, overlooked restaurants like Bar Cecil and Lola Rose. Additionally, Angelo reflects on the deep connections between food, culture, and memories, sharing culinary favorites that evoke nostalgia.

Dominique Ansel, the James Beard Award-winning pastry chef behind the iconic Cronut, shares his culinary journey from France to NYC and his innovative dessert creations. He discusses the challenges of adapting to a new culture and the artistry of pastry making. Emma Impavido, Director of Educational Travel Programs, highlights the rising popularity of food-focused travel and the importance of curated experiences for younger travelers. They also tease future culinary adventures, including a trip to Mexico City in 2025!

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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] Learn more about your ad choices. Visit megaphone.fm/adchoices

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.