This Is TASTE

Ali Domrongchai is a writer, recipe developer, and baker in Brooklyn. She’s passionate about researching and uplifting Thai culinary traditions, from teaching luk chup workshops to popping up with pandan lemongrass mochi cake and other treats at restaurants around the city. It’s so fun having Ali on the show to talk about the exciting state of Thai food in NYC, including her upcoming Thai Takeover at New York’s Museum of Food and Drink on May 29.Also on the show we have a great conversation with Geraldine DeRuiter, author of a terrific essay collection, If You Can't Take the Heat: Tales of Food, Feminism, and Fury. We talk about Mario Batali’s cinnamon rolls, writing food into video games, and her truly unique way of writing about food and culture. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joining Matt Rodbard are Daisy Alioto, CEO of Dirt Media known for her innovative storytelling, and Francis Zierer, editor of Creator Spotlight focused on creators worldwide. They delve into the evolution of food media, highlighting the shift from traditional journalism to influencer-driven content. The discussion includes the financial dynamics of dining culture, the rise of pop-up restaurants, and the nostalgic value of culinary experiences. They also touch on impactful writing in food narratives, emphasizing community and creativity in today’s landscape.

Betsy Andrews, a James Beard Award-winning journalist and former executive editor at Saveur, shares her experiences traveling the Central California coast and co-authoring the cookbook 'Coastal.' She discusses the art of creating a colorful food journey through road trips, her restaurant reviews for The New York Times, and exciting trends like the rise of tinned fish. The conversation also touches on innovative culinary delights, such as flavorful Greek delicacies and the cultural impact of food in pop culture.

Leah Cohen, chef-owner of Pig & Khao in NYC and Top Chef alum, shares her journey, blending her Filipino and Jewish roots into her culinary identity. She candidly reflects on the challenges of multicultural representation in the food world. Barbara Costello, the creative force behind @BrunchwithBabs, discusses her new cookbook filled with family-friendly meals. Their chat highlights the joy of shared family dinners, the evolution of American dining culture, and the unexpected pathways that lead to culinary passion.

Join food writer and cookbook author Casey Elsass, known for his role as the 'cookbook doula,' alongside Chef Michael Symon, a grilling and live cooking guru. They dive deep into the emotional journey of creating cookbooks and the collaborative spirit behind them. Expect tales of culinary connections, innovative outdoor cooking tips, and personal anecdotes, including a charming subway encounter with homemade cookies. Discover the joy of dinner parties and how to elevate your grilling game, all while savoring flavors and memories.

Meera Sodha is a cook and food writer based in London. Meera’s best-selling cookbooks and weekly Guardian column, The New Vegan, are some of my favorite sources of cooking inspiration, but like many people, she experienced burnout that led her to fall out of love with food. Today on the show, Meera talks about finding her way back into the kitchen and how that experience inspired her new book, Dinner, an honest and helpful guide to getting the most important meal of the day on the table. Also on the show we have a conversation with Susan Dominus. Susan is a staff writer at the New York Times Magazine the author of a terrific new book, The Family Dynamic. We talk about how parents—and siblings—shape and fuel individual success, and focus on family a story with a Chinese restaurant at the center. We also talk about some of Susan's food-related work at the Times.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this conversation, Meredith Hayden, author of The Wishbone Kitchen Cookbook and Instagram sensation, shares her inspiring journey from ad sales to culinary arts. She recounts her brave leap into culinary school while working at Condé Nast. Expect tales of her transition to a private chef, the joys of navigating a pandemic culinary career, and insights on the impact of social media on her rise. Meredith also touches on her favorite culinary delights, including a whimsical Chicken Cutlet Club inspired by her travels, blending nostalgia with vibrant food storytelling.

Nina Compton is the chef and owner of three highly regarded restaurants in New Orleans: Compère Lapin, BABs, and Nina’s Creole Cottage. Born in Saint Lucia, she honed her chops at many notable restaurants before appearing as the fan favorite on season 11 of Top Chef. Nina’s new cookbook, Kwéyòl / Creole, written with Osayi Endolyn, is a true standout, tracing her culinary journey from growing up in Saint Lucia to Jamaica, Miami, and her adopted home of New Orleans. It’s so special to have Nina in the studio to talk about making this book and her culinary career.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: Pig & Khao, from Leah Cohen, is doing really interesting things on the Upper West Side, get to AbuQir in the Little Egypt section of Astoria, Menus By Brian is the coolest cookbook series. Also: A development in Aliza’s kitchen and it’s steaming, the great Yuzu Co. has a new line of drinks, NYC mayoral candidate Zohran Mamdani wants to open city-owned grocery stores. And as a P.S.: I Leave It Up to You by Jinwoo Chong is one of the most-representative restaurant culture novels in recent times. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. On today’s episode we have an amazing conversation with David Farley. Farley’s a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. He’s the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and we talk about some recent food writing and David’s many travels. We also played “What would you pitch 1997 Graydon Carter?” That is, David considers his dream no-budget reporting assignment. Check us out out YouTube.Featured on this episode:This Is the Secret Michelin-Star Capital of the World [Afar]Is This the New Cocktail Capital of Europe? [NYT]The Dish Worth Traveling to Vietnam For (and It Isn’t Pho) [Afar]Welcome to Reno, the Mighty Mecca of All-You-Can-Eat Sushi [NYT]Lucien Smith Gets a Job [NY Mag]Everyone Who Invented the Everything Bagel [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this engaging conversation, acclaimed chef Enrique Olvera, renowned for his innovative Mexican cuisine, shares insights on the challenges of maintaining authenticity in a competitive culinary landscape. He discusses the evolution of tasting menus and the importance of guest experience over accolades. Alongside him, Ken Concepcion from Now Serving dives into the vibrant world of culinary literature, highlighting the significance of representation and upcoming spring cookbooks. Together, they explore the intersection of food and community, as well as personal culinary journeys.