This Is TASTE

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 Redzepi Rice Noodle Fish: Deep Travels Through Japan's Food Culture [KAL] Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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.

Alison Roman, a celebrated newsletter writer and host of the relaunching YouTube series Home Movies, brings her lively insights to the conversation. She passionately discusses her dining experiences in New York City and her creative transition to rural life. The chat dives into the electric vs. gas stove debate and the art of anonymity in restaurant reviews. With amusing anecdotes like the 'Scallop Saga,' Alison reflects on food writing's evolution and authenticity, while sharing delicious meal ideas like anchovy butter chicken.

Nicholas Morgenstern, owner of Morgenstern’s Finest Ice Cream in NYC, shares his journey through the small-batch ice cream world. He discusses how flavors have evolved, balancing nostalgia with daring innovations like durian. The delightful conversation touches on community engagement, unique collaborations, and memorable culinary experiences. Nick also reflects on the challenges of introducing new flavors in a market that values tradition, revealing the art behind crafting the perfect scoop.

Jon Fine, editor in chief of The New Wine Review, is a seasoned journalist and cultural critic. He dives into the world of low-intervention wines, discussing how this evolving style is reshaping wine media. The conversation touches on the unique ambiance of wine bars like Four Horsemen and the parallels between wine discovery and music communities. Fine shares insights on wine appreciation’s journey, the impact of terroir, and the challenges facing wine publications today, all wrapped in anecdotes that blend wine with personal experiences.

Priyanka Mattoo, author of the memoir 'Bird Milk & Mosquito Bones,' shares her rich culinary journey shaped by global experiences. She discusses her unique upbringing from the UK to Saudi Arabia and her career in Hollywood. The conversation highlights the cultural symbolism of food and the significance of spices like Kashmiri chili. Additionally, Priyanka reflects on the impact of TV shows such as 'The Bear' and the evolving landscape of food media. Her passionate narratives showcase how food intertwines with personal and cultural identity.