This Is TASTE

Max Shapiro, co-host of the Air Jordan podcast and a globe-trotting restaurant critic, shares his culinary adventures in the Basque region of Spain. He reveals must-visit spots like Gresca and Asador Etxebarri, while cautioning against booking at Arzak. Max contrasts his Basque experiences with culinary gems in Los Angeles, including Dunsmoor and Shunji. He also discusses the art of dining service, the complexity of Basque pil pil sauce, and the importance of genuine food reviews in an ever-evolving culinary landscape.

Leo Schaltz, cofounder of BonBon, a beloved Swedish candy store in NYC, shares insights on the booming popularity of Swedish sweets. He discusses the unique cultural tradition of 'Lördagsgodis,' which celebrates Saturday candy rituals in Sweden. Leo reveals how social media has fueled BonBon's viral success and shares personal stories about his journey in the candy business. The conversation also touches on candy quality control and the whimsical nostalgia that drives consumer preferences.

Hailee Catalano, a trained chef and cookbook author known for her engaging home cooking content, shares her journey from Chicago's Italian-American roots to culinary innovation. She discusses the artistic balance of simplicity and creativity in food, particularly how social media influences recipe development. David Nayfeld, co-owner of Che Fico, reflects on how cooking for his daughter inspired his cookbook. Their heartfelt conversations explore familial connections through food, the joy of creating content, and innovative culinary approaches, making for an engaging dialogue.

Aimee France is a cake baker and internet personality based in Brooklyn. Her distinctly bumpy cakes and elaborate eating habits have won over many fans online, and it’s so fun to have her in the studio to go deep on her singular perspective on food, from her three-drink-minimum breakfasts to her unexpected sources of inspiration.And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: An amazing meal at Ultramarinos Marin in Barcelona, Santo Taco in NYC is really exciting, Vila Viniteca is a great non-tourist food shop in the Barcelona tourist center, Tashkent Halal Supermarket in Brighton Beach caused a blackout in the pastry section, Thattu in Chicago is the place for Keralan food, Natoora does amazing event catering.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

Swamp Dogg, a legendary R&B singer and songwriter known for his unique style and collaborations with icons like Patti LaBelle, dives deep into his culinary passion. He shares incredible stories from touring the segregated South and highlights how food shaped those experiences. His new cookbook, 'If You Can Kill It, I Can Cook It', infuses nostalgia and family recipes, showing how cooking helped him overcome anxiety. With a blend of music and food, Swamp Dogg delivers a heartfelt exploration of his artistic journey.

Norma Listman and Saqib Keval, the innovative chefs behind Masala y Maíz in Mexico City, delve into their unique approach to culinary fusion that marries Indian, East African, and Mexican traditions. They discuss their commitment to creating an equitable restaurant environment that prioritizes their workers, as well as the excitement of expanding to a new location. The duo also reflects on their memorable experiences shooting for Chef’s Table and navigating the challenges of cultural authenticity in a social media-driven dining scene.

Ligaya Mishan, co-chief restaurant critic at The New York Times, shares her journey from the Hungry City column to stepping into a prestigious role. She discusses the vital balance between personal taste and cultural context in reviews, as well as navigating the unique dynamics of NYC's dining scene. The conversation touches on the importance of thorough research, the emotional connections to food, and how the pandemic has transformed eating out. Ligaya also shares favorite running spots and the joy of culinary pleasures, making food critiques feel personal and relatable.

Eddie Huang, a dynamic writer, chef, and podcast host, shares insights from his culinary adventures and his latest endeavor, Gazebo, a pop-up restaurant in NYC. He dives into the evolving New York dining culture, where atmosphere and music play a crucial role. Eddie discusses blending Taiwanese and American cuisines and emphasizes the importance of quality ingredients. He also explores the impact of social media on Gen Z dining preferences and reminisces about nostalgic food experiences that foster community.

Today on the show, we have a great conversation with Austin Tedesco. Austin is head of business development at Substack, but we think of him even more as an infinitely curious restaurant superfan. He’s worked as a line cook and dines out with the frequency of our best critics. He writes about it all on his own Substack, Bangers & Jams, and we talk about his journey from NBA reporter to restaurant professional to helping promote the growth of authors on the Substack platform. Is Substack the future of food media? It’s still early to say, and Austin gives some insight into how it all works. Read: Knife myths and realitiesSUPPORT A FEW OF OUR FAVORITE FOOD SUBSTACKS: Snaxshot The Party Cut David Lebovitz  La Briffe Sweet City Home Cook with Karolyn Pho Vittles Everything Cookbooks The Angel Robert Sietsema's New York Nongluten A Newsletter by Alison Roman Express Checkout Kitchen Projects Cake Zine Food Time with Matt Rodbard Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices

It was a lot of fun having Bill Oakley in the studio. Bill is a writer and “professional food enthusiast,” as he says. He’s also a former head writer for The Simpsons and has also written for The Cleveland Show and Portlandia and created the series Mission Hill. We loved talking with Bill about all kinds of food topics and his latest obsessions. We discuss writing food into memorable episodes of The Simpsons and his unique way of touring the country for highly entertaining live events. Bill is a real original.And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Larry's Ca Phe does refreshing matcha right, Chicago's Lula Cafe served the perfect asparagus dish, Aliza visited L'Industrie Pizzeria for the first time, Gary He, author of McAtlas, was on fire at the James Beard Awards. Also: Aliza is reading Butter: A Novel of Food and Murder, and Matt had a great time at The Great Nosh and recaps the amazing food.Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube  Learn more about your ad choices. Visit megaphone.fm/adchoices