This Is TASTE

Andy Ricker’s headstone: Let’s talk about that. The Thai restaurateur, cookbook author, rock guitarist, and drinking-vinegar empire builder has done a lot. But we’re going to take a shot at that headstone. Thai Cuisine: Not a Monolith! For over a decade, we’ve heard Ricker make this case about Thailand's diverse and unique foods many times over, and he continues in this interview—where he is joined by his longtime book collaborator, JJ Goode. It’s a great listen. Later, Smitten Kitchen’s Deb Perelman answers the question: What condiment are you most obsessed with? Learn more about your ad choices. Visit megaphone.fm/adchoices

In her years as a New York Times reporter, Julia Moskin has traveled to Provence to write about cooking in Julia Child’s kitchen, introduced us to the concept of “procrasti-baking,” and taste-tested commercial brands of hot dogs so that we don’t have to. On this episode, we talk to Moskin about her life working on the Food desk and her recent Pulitzer Prize win. She talks about some of the glamorous and not-so-glamorous parts of her job, including what she calls her “house cocktail” of cereals that she likes to eat when she gets home at the end of a long day.Later on in the show, we talk to TASTE Cook In Residence Jenn de la Vega about Filipino food, cooking underground, and why she owns a shaved-ice machine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Gail Simmons is a very cool human being. While many know her best from Top Chef, her career in food expands way beyond a judge’s table. She trained at culinary school and went on to assist legendary food writer and columnist Jeffrey Steingarten. She also worked the line in busy New York City restaurants and is the author of two books, including her latest, Bringing It Home. In this very candid conversation, Simmons shares her story—from living in Montreal and Israel to working in the kitchens of Daniel Boulud for three years. Also, Smitten Kitchen founder Deb Perelman answers a reader question: If you had to write a cookbook based on one ingredient, what would it be? Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve followed the career of cookbook author and op-ed columnist Mark Bittman for nearly two decades, through his How to Cook Everything series and his writing in The New York Times and other publications. In this lively interview, Mark discusses how he started writing about food (it’s a great story), reading the comments (he doesn’t), and if the Amazon–Whole Foods hookup will end up on the right, or wrong, side of history.We also speak with our current TASTE Cook In Residence Therese Nelson. She tells us about the website she founded, Black Culinary History, as well as the stories she’s been working on for TASTE, including one on the legacy of George Washington Carver. Learn more about your ad choices. Visit megaphone.fm/adchoices

We’ve been reading Smitten Kitchen for more than a decade now. At its helm is the hilarious and candid Deb Perelman, who joined us on this episode to talk about her favorite mushy carbs, keeping up with reader comments, and whether the Instant Pot is really worth the hype. Later, TASTE Editor in Chief Matt Rodbard shares a personal story about the great Anthony Bourdain. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alison Roman wants to change the way you think about granola (it doesn’t have to be sweet), dinner parties (they don’t have to be fancy), and boiled potatoes (there should be a stockpile in the refrigerator at all times). We talked to Alison about her new cookbook, Dining In, and what it’s like to cook and entertain in small spaces.Also, Smitten Kitchen founder Deb Perelman answers a reader question: Which touristy food places are worth going to in New York City? Learn more about your ad choices. Visit megaphone.fm/adchoices

For Samin Nosrat, the James Beard Award-winning author of Salt, Fat, Acid, Heat, the majority of great meals spring from a combination of those four foundational elements. We talked to Samin about too-mami (cooking with too much umami), angry letters, and the differences in brands of kosher salt. That is, not all kosher salt is the same.Also, Smitten Kitchen creator Deb Perelman answers a reader question about the art of lasagna. Learn more about your ad choices. Visit megaphone.fm/adchoices

After a two-year vacation (LOL), Anna and Matt are back! If you're a fan of smart and cool and weird and lively conversations about food and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is co-hosted by TASTE editors Anna Hezel and Matt Rodbard, and is sometimes recorded live at Books Are Magic in Brooklyn, NY. Visit TASTE online: tastecooking.com Learn more about your ad choices. Visit megaphone.fm/adchoices