This Is TASTE

Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. Claire is the author of a great recent cookbook, What’s For Dessert, and she’s truly one of our favorite cooking instructors and personalities on the internet. We talk about how to visualize a recipe before baking it, as well as some of the common bakeware mistakes we are all making. Dark bakeware is a big no-no! We also hear a little bit about her journey from Harvard to the kitchens of France to millions of YouTube streams. We all love Claire Saffitz at TASTE, and we hope you enjoy this talk.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 Claire Saffitz: Claire Saffitz Makes Tiramisu Icebox Cake [Youtube] The Life and Death of Tart Frozen Yogurt [TASTE] Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]

Maurizio Leo is the big bread brain behind The Perfect Loaf, an incredibly popular online community of bread fans and home bakers. He’s also the author of The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, winner of both James Beard Foundation and IACP awards and an instant classic. On this episode we talk about what excites Maurizio in bread today, and his unique journey to teaching and writing cookbooks. Also on the show Aliza and Matt go over three things they each are feeling, including: New releases from Alaya Tea, McDonald's Crocs, the many birthdays at 99 Flavor Taste, New York's Don Don is the Korean barbecue restaurant of our dreams, the Send Chinatown Love cookbook, Abi Balingit's Mayumu: Filipino American Desserts Remixed, and happy 10 years to our friends at PUNCH.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 MAURIZIO LEO: 7 Easy Steps to Making an Incredible Sourdough Starter From Scratch [official] The Case for Making Whole-Wheat Pizza Dough [Salon]  Meet the Man Behind the Sourdough Bread Craze [YouTube] A Look Back at 10 Years at PUNCH [PUNCH]

Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City. This conversation was part of our TASTE Live at Rizzoli author series, and we had Jing speaking about her amazing new cookbook, The Book of Sichuan Chili Crisp.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 FLY BY JING: Sleek Suá Superette From the Chile Crisp Queen Is Now Open in Larchmont Village [Eater LA] Fly By Jing and Shake Shack Ready a Chili Crisp Menu [Hype Beast] This Chili Oil Is So Good, Even My Taiwanese Mom Is Obsessed With It [F&W]

Sanaë Lemoine is a novelist and cookbook author whose work is united in its ability to make you very, very hungry. Before she wrote her novel The Margot Affair, Sanaë was a cookbook editor at Martha Stewart Books and Phaidon Press; now she combines her love of food and literature in her own writing and through cowriting cookbooks, like Make It Japanese with Rie McClenny. It’s a joy to have Sanaë on the show to talk about her creative process, her favorite spots for croissants in the city, and more. MORE FROM SANAE LEMOINE: Mathilde’s Tomato Tart [Smitten Kitchen] A Japanese Homestyle Meatball Clinches The Comfort Food Crown [TASTE] Buy: The Margot Affair, Make It Japanese, Hot SheetThis episode is supported by Parmigiano Reggiano USA.

Co-founders of Burlap & Barrel, Ethan Frisch and Ori Zohar, discuss their approach to sourcing spices, including Guatemalan cardamom and Turkish black Urfa chili. They also delve into the risks of purchasing cheap spices and the benefits of investing in high-quality options. The episode covers topics such as the spice industry's resurgence, their initial friendship and Gorilla Ice Cream business, collaborations, spice shortages during the pandemic, cultural connection, the importance of supporting smallholder farmers, and the intriguing nature of spices.

Abena Anim-Somuah is the James Beard Award–winning host of The Future of Food Is You, a Cherry Bombe podcast network show in which she interviews rising talent in the food space. She’s also behind the Eden Place, a food-focused community series, and always has her eye out for what’s new and next. We had her on the show to talk about the future of food podcasting, spending time in Mexico City, and much more.Also on this show Matt catches up with Margie Nomura. Margie is a UK chef and the host of a great podcast and Instagram, Desert Island Dishes. We talk about what is good right now in London, and what makes a great desert island dish.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 ABENA ANIM-SOMUAH & MARGIE NOMURA The Future of Food Is You [Cherry Bombe] Cool Stuff NYC: Abena Anim-Somuah [Cool Stuff NYC] Dinner Tonight [Substack]

Featuring James Hoffmann, Nigel Price, and James Freeman, this podcast covers topics such as coffee brewing techniques, understanding coffee preferences, different brewing methods, taste variations in coffee sold in stores, the challenges of appreciating espresso, the fascination with culinary history, leaving the corporate world for the coffee business, the importance of slowing down and enjoying the coffee experience, barista reputations, cookbook ideas, creating a book on coffee origins, the significance of filter paper in coffee brewing, understanding sweetness in coffee, the evolution of espresso in the industry, and the emotional connection with coffee experiences.

Yossy Arefi is a master of the one-bowl bake. The recipe developer behind cookbooks like Sweeter Off the Vine and Snacking Cakes is back with Snacking Bakes, a treasure trove of truly simple recipes designed to take you from zero to cookie in no time. In this episode, we talk about the advantages of developing accessible recipes in a cramped New York City kitchen, what to do with fall fruit, and more. Natasha Kravchuk is the creator of the popular website Natasha’s Kitchen, and the author of the NYT Best Seller of the same name. Through approachable, budget-minded recipes and a sense of style and place, Natasha has won over millions of fans, and has become one of the leading voices in food. But do you really know Natasha? On this episode we answer many questions, and get a sense of what inspires the Ukraine-born, Idaho-residing home cook, recipe developer, and entrepreneur.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 YOSSY AREFI AND NATASHA'S KITCHEN: Peach Crisp [NY Times] Cocoa Yogurt Snacking Cake [Washington Post] Homestyle Chicken Soup and Milk Bread Rolls [GMA] Easy Pumpkin Cake Roll with Creamy Filling [YouTube]

Christina Ward is the author of Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat. It’s a fascinating book that digs deep into how the fringe and mainstream spiritual practices of Americas past shaped modern food culture, from trends to products still in the grocery aisle today. It’s a conversation you won’t soon forget and we hope you enjoy.   MORE FROM CHRISTINA WARD: A New Book Shows How Chicago’s Food History Intertwines With Cults, Communes, and Religious Movements [Eater Chicago] In the Name of the Fork: How Religion Shaped What America Eats [KCRW] Buy: American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jell-O

Andrew Rea is the man with the sharp knives behind Binging with Babish, a wildly popular YouTube channel and series of food and food-adjacent productions (we can call them short films). On this episode we catch up with Andrew about his great new book, Basics with Babish. We also go back to find out about the founding of his community and what he’s been cooking and eating around New York City. It’s a lot of fun catching up with Andrew, and I hope you enjoy this talk.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 BABISH: The Perfect Burrito-Cheeseburger Fusion [YouTube] Binging with Babish: Tyler’'s Bullsh*t from The Menu [YouTube] Babish Breaks Down His Tattoos [GQ]