This Is TASTE

Jim Meehan, a legendary barman and pioneer of the modern cocktail movement, shares captivating insights from his illustrious career. He reflects on the emotional bonds formed in the bar community and the pivotal role of mentorship. Jim discusses the balance and storytelling behind cocktails, emphasizing craftsmanship. He introduces a new handbook aimed at enriching drink-making knowledge and explores the intersection of artistry and mixology. The conversation is filled with humor, including Jim's culinary favorites, like his love for mangoes and chocolate cake.

Sam Sifton, a veteran at the New York Times and founding editor of New York Times Cooking, dives deep into the world of food media and restaurant reviewing. He shares his journey from critic to passionate diner, spotlighting cherished eateries in vibrant neighborhoods. The conversation reflects on nostalgia tied to Italian-American cuisine, memorable restaurant experiences, and the evolution of the NYT Cooking app. Sifton also reveals humorous insights on culinary preferences, including a delightful debate on the best sandwiches.

DeVonn Francis is a Brooklyn-based chef known for his vibrant Caribbean culinary events, while Arielle Johnson is a flavor scientist advising top chefs. They discuss the true essence of hospitality and how shared meals create lasting memories. Topics include the underrated flavors of kohlrabi greens, crafting culturally inspired snacks, and the intricate art of dinner parties. Arielle delves into the science of flavor, emphasizing the interplay of food, chemistry, and personal experience, making culinary journeys absolutely enriching and delicious.

Los Angeles-based chef Chloe Walsh and photographer Eyal Yassky-Weiss discuss culinary backgrounds, dream cafes, managing health conditions through diet, coffee cultures in Vietnam and Ethiopia, and curated travel guides in an engaging and diverse conversation.

Cake Zine is an independent print magazine exploring society through sweets, cofounded by Tanya Bush and TASTE contributing editor and the show's co-host Aliza Abarbanel. Their fifth issue, Candy Land, explores candy’s connections to the natural and unnatural world. On the show, Aliza and Tanya unpack how they made the issue and the many cultural connotations of candy. Also on the show, Amy Rose Spiegel reads a piece from the latest issue.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 CAKE ZINECandy Land [official]This Is TASTE 329: Cake Zine’s Tough Cookie [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kareem Rahma is a comedian and media host based in New York City. He’s the mind behind several popular online series, like Subway Takes and Keep the Meter Running, where he provides an insider look into the hot takes and taxi driver dining destinations that power the city. It’s so fun to have him on the show to talk about his new show The Last Stop, his media POV, and his past as a teenage delinquent McDonald’s employee. Also on the show, Aliza and Matt discuss what they are loving in the world of produce. What's great at the farmer's market, Row 7's exciting garleek, and how it all works into recent cooking projects.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 KAREEM RAHMAHow a Subway Talk Show Won Over the Internet (and Olivia Wilde) [GQ]The Empath: How Kareem Rahma Took Over Your Feed [Brooklyn Magazine]Baby Boomers have ruined the world..it's time for REVENGE! [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

René Redzepi talks about his show Omnivore, the future of Noma, and the wonders of coffee. Topics in the podcast include the history of tuna, the misunderstood banana, and the success of Noma. They also discuss key lime pie collaborations, dining experiences at Korean and European restaurants, and exploring diverse magazines at a physical retail space.

Journalist Khushbu Shah shares insights on Indian American cooking in her new book. Topics include the evolution of Indian cuisine in America, unique recipes like jaggery fennel rice crispy treats, and favorite foods. They also discuss potential biopics, chilled noodles in Long Island City, and experiencing 'Illinois' on Broadway.

What a fun conversation we have with Caroline Chambers, the author of the popular Substack What To Cook When You Don't Feel Like Cooking, as well as an upcoming cookbook of the same name. Caroline has had such an interesting career in food media, and we dig into how she went from relative obscurity to running the number one ranked Substack in the competitive food category. We talk about what makes a great Internet recipe, and how she worked social media hard during the pandemic to speak with an audience that was looking for just what she was cooking - when many didn’t feel like cooking. We also talk about her life in California, her time living in New York City, and sneak a little sports talk into the mix as well. Caroline is a new favorite of ours and we hope you enjoy this talk.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 CAROLINE CHAMBERS:The WTC vacation house meal plan [Substack]Tuna cottage cheese avocado salad [IG]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Molly Baz, a talented recipe developer with a unique voice, discusses her latest book, 'More Is More,' focusing on the explosion of flavor and creativity in cooking. Dwight Garner, a New York Times book critic, shares insights from his acclaimed work, 'The Upstairs Delicatessen,' which blends food and literature in delightful ways. They explore culinary maximalism, favorite meals, and the joy of storytelling through food, creating a vibrant conversation that celebrates the intersection of gastronomy and literature.