This Is TASTE

Sahra Nguyen, founder of Nguyen Coffee Supply, shares her journey of bringing Vietnamese coffee to the forefront, focusing on the often-overlooked robusta variety. She discusses the challenges of elevating robusta's reputation and emphasizes quality sourcing from sustainable farms. The conversation also touches on innovative ready-to-drink coffee products and the savory blend of cuisine from America and Vietnam. In addition, the hosts highlight exciting food spots and a new podcast app to enhance listeners’ culinary adventures.

Join cookbook authors Claire Saffitz and Andy Baraghani as they share their culinary adventures and personal stories. They dive into nostalgic treats like Auntie Anne's pretzels and TCBY frozen yogurt, reflecting on how dessert trends have shifted over the years. The duo also discusses the transformative journey from kitchen novices to cookbook creators, emphasizing the role of accessible recipes. They explore unique flavors, especially peanut butter, and reveal their favorite citrus fruits, all while celebrating the dynamic restaurant culture in NYC.

Cree Myles, curator of the All Ways Black community and host of The Baldwin 100 podcast, dives into the intersections of food and literature. She shares insights on James Baldwin's influence, exploring how meals evoke identity and cultural heritage. Discover exciting culinary finds, like unique Indian snacks and gourmet tin fish that elevate home cooking. Cree also reminisces about nostalgic diner experiences while highlighting innovative treats. This delightful conversation blends personal anecdotes with a deep appreciation for flavor.

Akira Akuto, a Los Angeles chef known for his acclaimed sandwich and pastry counter Konbi, candidly discusses the harsh realities of the restaurant industry. He reveals the disconnect between public perceptions and the everyday struggles of culinary professionals. Akira highlights the emotional toll of closures, challenges with labor and regulations, and the importance of supporting local spots. He also shares his passion for a unique Japanese citrus fruit and offers insights into navigating the vibrant LA food scene.

Aya Faour, a professional olive oil taster and cofounder of Olive Odyssey, discusses her collective's mission to support Palestinian farmers and promote sustainable practices. She delves into the cultural significance of olive trees and the resilience of farmers amidst political challenges. The conversation includes insights on the craft of olive oil production, including pressing methods and taste evaluation. Aya also highlights community-driven culinary collaborations that blend food and products, empowering Palestinian food sovereignty through innovative partnerships.

Titus Ruscitti, an influential food blogger, has been chronicling the Chicago food scene through his blog Chi BBQ King for over a decade. He shares tales of Chicago's diverse culinary offerings, from tavern pizza to barbecue. The conversation dives into regional dishes and the impact of shows like 'The Bear' on local food culture. Ruscitti also reminisces about Midwest dining adventures and his deep passion for documenting culinary traditions across Illinois and beyond, making it a delightful exploration of flavors.

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.