This Is TASTE

Felix Salmon, chief financial correspondent at Axios and Slate Money host, discusses NYC dining, Eater snark, Keith McNally legacy, early 2000s trends, and the future of food media. He explores family's London food history and the controversial practices of Trader Joe's with Adam Reiner.

It’s really great to catch up with Cree LeFavour, a novelist, cookbook author, and chef who just returned from four months at the South Pole, as documented in her excellent Substack. What is it like to bake bread at elevation in the world’s largest freezer? Her story is pretty entertaining, and we hear about how the world’s harshest environment can inspire creativity in the most interesting way. We also talk about her cookbook career and some of the cool projects she is working on since returning from the Pole. Also on the show, Aliza tells us all about her recent trip to New Orleans. Fewer oysters and more…roti! Visits include carrot yogurt at Molly’s Rise and Shine, the “White Claw of cheese” at Mister Mao 😭, the “fajita effect” (but with bananas foster) at Brennan’s, good hurricanes at Cane & Table, and the griddled biscuit at Panola Street Cafe.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 CREE LAFAVOUR:My Antarctica [Substack]Private Means [Grove Atlantic]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Renowned restaurant critic Bill Addison joins the show to discuss LA dining scene, modern Korean food, and recent reviews. Also, Matt shares his LA food adventures including Sicilian corners, creative banchan, and grilled sweet potato. A grab bag of foodie topics and recommendations.

Legendary chef Wylie Dufresne and YouTube star Joshua Weissman discuss their love for food, unique culinary creations, textures in cuisine, and the challenges of innovating in the culinary world. They also explore the impact of YouTube algorithms, favorite foods, and their shared passion for the NYC food scene.

Renowned chef Jean-Georges Vongerichten shares his culinary journey, from striving for Michelin stars to finding inspiration for signature dishes. The podcast also covers his global expansion, innovative vegetable creations, and controversies in the food industry. Plus, insights on rebranding efforts and traditional Jewish cuisine.

Authors Olga Massov and Sanaë Lemoine share their process for creating smart sheet pan recipes in their cookbook, exploring the versatility of Nordic Ware pans, the joy of rice preparation, and their favorite food items and snacks. They also discuss their favorite sheet pan dishes and kitchen utensils, offering personal insights and culinary preferences.

Marguerite Zabar Mariscal started as an intern at Momofuku in 2011, working her way through the influential restaurant group founded by David Chang all the way to the position of CEO, which she has held since 2019. On this entertaining episode, we speak about Marguerite’s journey from growing up a Zabar (that is, New York City grocery royalty) to running Momofuku’s sprawling restaurant and consumer packaged goods business, all while working side by side with the famously difficult and impossibly genius David Chang. It’s so good catching up with one of the brightest stars in the food world today.Also on the show, Matt shares about his recent trip to Palm Springs, California. Palm Springs has good food? Indeed! He shares his visit to French Miso Café, Bar Cecil, Billy Reed's, and some thoughts on the homes of Palm Springs via the amazing Mod Squad mid-century architecture tours.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 MARGUERITE ZABAR MARISCAL:Momofuku’s Secret Sauce: A 30-Year-Old C.E.O. [NYT]This Is TASTE 336: Eunjo Park [TASTE]This Is TASTE 36: Eli Zabar [TASTE]This Is TASTE 28: Max Ng [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have a special conversation with Emily Sundberg, the voice behind the must-read (and much-read) Feed Me, a newsletter about business, culture, food, and good gossip. Emily and Matt shared the stage at the recent Adweek Commerce Week in New York, and here they talk about all kinds of craziness, including F*og Club, probiotic sodas, Faire, Graza potato chips, the future of food media, the rise of retail media, the best and worst food retail, and so much more. Thanks to our friends at Adweek for inviting us to join the stage.For TASTE partnerships reach out to Peter Romero: promero@tastecooking.com MORE FROM EMILY SUNDBERG:  Ultimate New York Beauty Black Book [Feed Me]The Dinner Party Is Over [NY Mag]Your Employees are Probably Recording You [Feed Me]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest this episode is one of our friends in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. He’s also the author of a great new book, Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People. In this episode, we talk about his pasta journey, from creating his own pasta shape to rigorously researching the many ways pasta can be cooked outside the Italian vernacular. It’s a great talk with Pashman.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 DAN PASHMAN:Everything You Need to Know About Cascatelli [The Sporkful]Anything’s Pastable Episode 1 [The Sporkful]Are Shallots Bull$#!t?  [The Sporkful]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in a new book: Flavorama. It’s a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food.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 ARIELLE JOHNSON:Getting Curious With Jonathan Van Ness [Netflix]Arielle Johnson Has Flavor Down to a Science [Glamour]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.