This Is TASTE

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

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

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

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

Nicolaia Rips is a true New Yorker. She grew up in Manhattan’s famous Chelsea Hotel, which served as the subject of her memoir, Trying to Float. Now she’s the features editor of HommeGirls, and she’s writing for places like Cultured, Air Mail, and the New York Times. It’s so fun to have her on the show in an all-out New York episode.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 NICOLAIA RIPS: When the Ghost of the Chelsea Hotel Is You [New York Times] Who The Hell Are 2girls1bottl3? [The Face] Learn more about your ad choices. Visit megaphone.fm/adchoices

Sun Noodle is a legend in the ramen game and the company behind many of your favorite bowls around the country. Kenshiro Uki, our guest on today’s show, grew up in Hawaii working at his family’s noodle company and later helped lead an expansion throughout the United States and beyond. On this episode we hear about what goes into making noodles perfectly matched for legendary shops like Momofuku Noodle Bar and Yuji Ramen, to name a few. We also hear about Sun Noodle’s growing consumer packaged goods business, which brings bowls of miso and shoyu ramen to home cooks. It’s super fun catching up with Kenshiro.Also on the show, Aliza and Matt go over three things they are each feeling right now including: Eric Kim’s black sesame Rice Krispies treats, coconut and pineapple payasam at Kanyakumari, the pasta tarot deck, Mel the bakery in Hudson, NY, Happy by Celina Baljeet Basra, The Bartender’s Pantry by Jim Meehan.   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 SUN NOODLES: How a Ramen Noodle Factory Makes 300,000 Noodle Orders a Day [Eater] Taking Flight to a Land of Noodles [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices

Julius Roberts is a chef and farmer living in the idyllic English countryside off the Dorset coast. He’s also the author of The Farm Table, a new cookbook chronicling his life cultivating crops and animals and cooking with this bounty. It’s a real delight to have him on the show to talk about transitioning from cooking in restaurants to family farming, daily life on his smallholding, recipe development, and more.Also on the show, Aliza catches up with Matt to talk about her recent trip to Mexico.Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM JULIUS ROBERTS: Epic Tarragon and Roast Chicken Recipe [The Telegraph] Snails Appear on the Insides of Our Windows Overnight [The Times] Learn more about your ad choices. Visit megaphone.fm/adchoices

The Netflix culinary travel series Somebody Feed Phil proves that food television can be both accessible and interesting, populist and highbrow. Much of the show’s success is credited to its host, the delightful human being Phil Rosenthal. Phil returns to the This Is TASTE studio for the first time in over five years and we catch up about how his show has grown in scope, we talk about some of his favorite NYC and Los Angeles restaurants, and get some info on his soon-to-open restaurant in Larchmont Boulevard, Max and Helens. Phil is always welcome on the show and it’s great catching up.Also on the show Aliza and Matt catch up about some exciting spring cookbooks, including: Islas, Bourbon Land, Health Nut, The SalviSoul Cookbook, Keep It Zesty, Cured.    Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM PHIL ROSENTHAL: Phil Rosenthal Is Opening an Old-School Diner in Los Angeles This Summer [Eater LA] This Is TASTE 13: Phil Rosenthal [TASTE] The 80 Most Exciting New Spring Cookbooks for 2024 [Epicurious] Learn more about your ad choices. Visit megaphone.fm/adchoices

Crystal Wilkinson is the author of a compelling new book, Praisesong for the Kitchen Ghosts, a memoir that honors the author’s maternal ancestors, which she calls her “kitchen ghosts.” On this episode we speak with Wilkinson about life in Kentucky and what she came to learn about her family history while researching the book. Also on the show we catch up with Howie Kahn, a prolific journalist, sneaker expert, author, and podcast host. Howie is an old friend and a respected voice in food writing. We talk about his early magazine career and what drives him to write about food, drink, travel, and NYC as a backdrop for it all. Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM CRYSTAL WILKINSON & HOWIE KAHN: The Ghosts of Black Appalachia Visit Her Kitchen [NYT] Crystal Wilkinson Poetry [Academy of American Poets] Tom Sachs On His Cult Classic 'Mars Yard' Nikes [Esquire] Writer Howie Kahn Is Fascinated by the Grill [Grub Street Diet] Learn more about your ad choices. Visit megaphone.fm/adchoices