This Is TASTE

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.

Betül Tunç, a rising star in the culinary world, shares her incredible journey from Turkey to creating stunning Instagram content and her debut cookbook, Turkuaz Kitchen. She delves into her innovative dough recipes and the cultural significance behind them. Betül discusses the challenges and joys of amassing 10.5 million followers, along with her collaboration with Anthropologie. The conversation highlights her love for desserts and her passion for blending traditional and modern cooking techniques, making her culinary story both inspiring and relatable.

Justine Doiron, the creative mind behind @Justine_Snacks and author of "Justine Cooks," shares her culinary journey filled with inspiration from New York City’s vibrant food scene. She discusses the joys of mindful cooking as a form of self-care and the pleasures of seasonal meals. The conversation dives into the resurgence of restaurant cookbooks and the emotional connections formed in functional kitchens, emphasizing the importance of collaboration in the creative process. Justine also offers insights into her favorite salad dressings and the magic of plant-forward cooking.

Sue S. Chan, an expert marketer and former brand director at Momofuku, shares her journey building culinary brands and the challenges she faced. PJ Vogt, host of Search Engine, dives into his coffee debacle and sushi fraud explorations. They discuss food culture's evolution in NYC, personal culinary mishaps, and the competitive beverage landscape, including the rise of innovative non-alcoholic drinks. Their lively chat also touches on beloved local grocery chains and unforgettable meals, painting a vibrant picture of today's food scene.

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.