This Is TASTE

Fall cookbook season has arrived, and there’s nobody better to talk about the busy time than Rebecca Flint Marx, editor of Eater at Home. Rebecca just dropped Eater’s thoughtful fall cookbook preview, and we go over a number of her selections in this episode. We also talk about Rebecca’s journalism career and what she has been excited about in the world of restaurants, home cooking, and product trends as well as the changing face of food media.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 REBECCA MARX:Cooking’s New Minimalism [TASTE]The Untold Story of the Lady From Louisville and the Bubbe Who Wasn’t There [TASTE]SF Chron Critic and His Partner Become the Subject of a Major Takedown [Eater SF]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Giada De Laurentiis, an Emmy-winning TV personality and bestselling cookbook author, joins chef and farmer Julius Roberts, who thrives in the idyllic English countryside. They discuss the vital connection between farming and cooking, share personal culinary journeys, and expose the challenges faced by female chefs in the industry. The duo dives into Southern Italy's culinary treasures, the joys of seasonal cooking, and even sprinkle in humorous tales about chickens on the farm. Their passion for food and community shines through!

Join Jenny Rosenstrach, a talented writer and editor known for her delightful cookbooks and newsletter, as she shares insights from her latest book, The Weekday Vegetarians Get Simple. Discover how to make vegetarian meals exciting and accessible, featuring delicious recipes like crispy polenta with broccoli pesto. Dive into the joys of being a 'weekday vegetarian' and hear about culinary adventures at the US Open and in Flushing, NYC. Jenny also discusses upcoming travels to Mexico, blending personal stories with food writing.

Melissa Urban is the cofounder and CEO of Whole30, a megapopular 30-day elimination diet program. She’s a six-time New York Times best-selling author and just released a new book: The New Whole30. We had Melissa on the show to reflect on the Whole30 universe and how it’s evolved alongside food culture over the past 15 years.Also on the show, it’s time to talk about cool new cookbooks. All fall Aliza and Matt are previewing some of their favorites, category by category. First up is baking and desserts, featuring: Desi Bakes by Hetal Vasavada, Crumbs by Ben Mims, Richard Hart Bread by Richard Hart and Laurie Woolever, Breaking Bao by Clarice Lam, and The King Arthur Big Book of Bread. Tune in for more great new cookbooks.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.

Matt Goulding is in the studio, and we have a great chat about his new series on Apple TV+, Omnivore. Matt has known Matt for years and really love his writing, which came to life in a series of memorable travel books as well as in the online magazine he cofounded, Roads & Kingdoms. We talk about Spain, Italy, Japan, and how he covered each country with memorable prose. And we discuss his extremely cool collaboration with René Redzepi. Omnivore is food TV at its most visually stunning, and we talk about the process of getting the show made. It’s a fun conversation with Matt, and 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 MATT GOULDING:This Is TASTE 435: René RedzepiRice Noodle Fish: Deep Travels Through Japan's Food Culture [KAL]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pearl Jones, a seasoned food stylist from New York City, shares insights from her decade-long career in transforming food into visual masterpieces for shoots and publications. She dives into the art of creating lifelike desserts like a sweet potato cake using innovative techniques. Listeners learn about the balance between aesthetics and edibility, as well as the importance of collaboration in food styling. Pearl also reveals her go-to tools, including the versatile hulken bags, emphasizing practicality in her creative process.

Sophia Cheng, the visionary founder of Oddball, is on a mission to revolutionize jelly snacking with her innovative vegan superfood product. She shares her journey from selling pouches at a trade show to creating a healthier alternative to traditional gelatin snacks. The conversation dives into overcoming marketing challenges, the powerful role of consumer feedback, and the joy of entrepreneurship. With anecdotes about refining flavors and textures, Sophia illustrates the delightful blend of nostalgia and modern snacking.

Priya Krishna, a reporter and video host for the New York Times, steps into her new role as a restaurant critic with fresh insights. She discusses the importance of highlighting diverse culinary stories and the evolving challenges in food storytelling. Priya also shares her adventures in creating interactive cookbooks for kids that prioritize diverse palates. The conversation touches on innovative non-alcoholic cocktails and a nostalgic watch party for 'Sex in the City,' blending culinary delights with personal anecdotes.

Today on the show we’re sharing two singular conversations, one with chef and cooking personality Ham El-Waylly and one with novelist C Pam Zhang. Ham is a staple on the NYT Cooking YouTube channel, with an all-star restaurant résumé from Momofuku’s Ando to the new Fort Greene seafood destination Strange Delight. C Pam Zhang is the author of the transportive novels How Much of These Hills Is Gold and Land of Milk and Honey, and she writes about food like no one else.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 HAM EL-WAYLLY & C PAM ZHANG:Chicken Stroganoff [New York Times Cooking]The World’s Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu]See It Slant [The Cut]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Robert Maleski, founder of Milly’s Pizza in the Pan, shares his passion for showcasing Chicago's diverse pizza beyond just deep-dish. He discusses how Burt Katz and his grandmother's recipes influenced his unique pizza style, which has garnered rave reviews. The hosts also delve into summer delights like stone fruit, chat about notable foods such as brown sugar boba and Chicago-style hot dogs, and highlight the literary gem 'Real Americans' by Rachel Khong, blending food and culture in a delightful conversation.