This Is TASTE

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Alex Lau in the studio. Alex is a food photographer who has shot covers and magazine spreads for some of the most interesting clients in the world—including traveling to Korea multiple times to work on Koreaworld. Alex spent four years working at Bon Appétit, and we get into his truly amazing journey from fashion closet intern to one of the most gifted shooters around. What a great talk.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Editor in chief of Clarkson Potter and Splendid Table host, Francis Lam, discusses collaborating on the Koreaworld cookbook with Deuki Hong and Matt Rodbard. Topics include the modern Korean food movement, journey through journalism, and book release events in various cities. The podcast explores the art of storytelling in cookbooks, navigating cultural identity, and adapting publishing for social media engagement.

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more.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 ABI BALINGIT: Adobo Chocolate Chip Cookie [NYT] Ube Macapuno Molten Lava Cake and More Maximalist Filipino Desserts from 'Mayumu' [KCRW Good Food] Telling Delicious Filipino Food Stories With Chef Abi Balingit [Forbes] Learn more about your ad choices. Visit megaphone.fm/adchoices

French former investment banker Mélanie Masarin, founder of Ghia NA spirits, discusses her journey into the non-alcoholic spirits industry, creative marketing strategies, product expansion plans, and transition from banking to the food industry. The podcast also delves into her culinary preferences, favorite foods, and collaborations with well-known brands.

Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much to ask Michael, and he was happy to go over his deep history in the American restaurant scene. We hear about how he moves between the coasts with ease and how he thinks about the legacy of Michael’s after more than 40 years in the game. Michael McCarty is a living legendy, and we hope you enjoy this conversation.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 MICHAEL MCCARTY: Did This Man Invent the Modern Restaurant? [Los Angeles Times]   Awkward Run-Ins, Big Deals Revealed by 27 VIPs in Dishy Oral History [HW] Still Busy After All These Years [Forbes] Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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.