This Is TASTE

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

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

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

Photographer and marketing manager, William Mullan, joins the show to talk about his book 'Odd Apples' which explores the world of heirloom apple varietals. They discuss his love for fruit, caring for urban apple trees, and brewing cider. They also touch on topics like the impact of fire blight, the history and origins of apples, preserving unique apple varieties, and the dark side of capitalism in our food systems.

Ben Goodwin, cofounder of Olipop, discusses how he developed flavors like Vintage Cola, Crisp Apple, and Tropical Punch. They delve into challenges facing beverage founders, including competition and attracting investors. They also touch upon a collaboration with a celebrity and their distribution strategy. Additionally, they talk about their preferences for breakfast, favorite fruit, and experiences shopping at Costco for the first time.

Joshua Weissman, a strong voice on the food internet and the host of a series of YouTube shows, discusses what makes a great cooking video, ranks fast-food burgers, and talks about foods from all 50 states. They also explore the significance of texture in a meal, share experiences with different food items, and give buttermash potatoes and caramelized onion miso soup recipe.

Guest Chris Ying, former editor in chief of Lucky Peach, talks about his cookbook writing career and working at Majordomo Media. They discuss great food content, Koreatown's LA expansion, and their collaboration with David Chang. They also have lively conversations about coffee brewing, making it at home, and the role of cafes in the coffee experience. They explore the value of coffee, espresso pairings, favorite dishes at Barney Greengrass, and classic restaurants in NYC and Portland.

This episode features Sohla El-Waylly, a prodigious recipe developer and judge on HBO's The Big Brunch. They discuss her new cookbook, techniques, and her love for Top Chef. They also mention her favorite dishes, marinating chicken with mayonnaise, the tanginess of ranch dressing, using a cake tester for meat doneness, homemade ice cream, and favorite cookbooks.

Yewande Komolafe, recipe developer and author, discusses her new book 'My Everyday Lagos' and shares her journey in the food industry. They also talk about photography for the cookbook, desserts and nostalgia, city farming, American food adventures, a citrus health tonic recipe, market experiences, and favorite pastries and breads.

Here are two classic conversations with two of our favorite people in food. Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. For those who didn’t grow up watching food TV, here’s the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner.Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food TV that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. His latest book, One: Simple One-Pan Wonders, is out now.And it’s a great day when our friend Alison Roman turns up at our New York City studio. We’ve really enjoyed reading and cooking through her recent baking book, Sweet Enough, and we wanted to ask her about what it’s like to write three cookbooks in five and a half years, as well as to talk about the TV show she made, her spirited newsletter writing, the kosher salt wars, sheet pan shortcake, and where to eat in New York City right now.  Learn more about your ad choices. Visit megaphone.fm/adchoices