This Is TASTE

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.

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