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PODCAST

This Is TASTE

Aliza Abarbanel & Matt Rodbard

If you"re a fan of smart and lively conversations about food, home cooking, 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 hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City. Visit TASTE online: tastecooking.com

arts food

All Episodes

00:52:05

572: The Choi of Cooking with Roy Choi

This Is TASTE ·

2025/04/12

Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy’s philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang

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01:04:52

571: Top 100 Bay Area Restaurants with San Francisco...

This Is TASTE ·

2025/04/11

MacKenzie Chung Fegan is the restaurant critic for the San Francisco Chronicle, which has just released its top 100 restaurants list. It’s the first time in six years the publication has done a big list like this, and in this episode, MacKenzie goes over how she chose the restaurants and why the Bay Area food scene is absolutely on fire. We go over many of the picks, including the top ten. Also on the episode, Aliza and Matt talk about a recent trip to San Francisco and a number of exciting

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01:07:04

570: Building a Culinary Bookstore with BEM’s...

This Is TASTE ·

2025/04/09

Sisters Danielle and Gabrielle Davenport are the cofounders of BEM, a bookstore and community space for Black food literature. After years of operating online and at pop-ups, they’re getting ready to open a permanent location in Bed-Stuy. It’s so fun to have Danielle and Gabrielle in the studio to nerd out on food literature, building a family business together, and more. Also on the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of

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01:04:31

569: Cava’s Secret Sauce with Co-Founder Ted Xenohristos

This Is TASTE ·

2025/04/07

We’re pretty sure many of you have at least heard of Cava and have possibly ordered lunch or dinner from the wildly popular Mediterranean restaurant chain. In this episode, we have a really cool conversation with Cava’s cofounder, Ted Xenohristos. We talk about the company’s early days and how Ted’s Greek heritage and detail-minded approach have made Cava one of the biggest restaurant stories in years. We discuss the group’s broad expansion, how the company’s IPO changed everything (and nothing at

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01:03:04

568: Food Writers Talking About Food Writing with...

This Is TASTE ·

2025/04/05

We’re excited to launch a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe! Every couple of weeks, cohost Matt Rodbard will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode,

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01:32:30

567: New York’s Buzziest Bakery with Shilpa & Miro...

This Is TASTE ·

2025/04/04

We have such a great episode today. Shilpa and Miro Uskokovic are the husband and wife duo behind the amazing new New York City bakery Hani’s Bakery + Café, located in the East Village. First up Matt has an amazing conversation with Shilpa about her professional cooking career, which led to a job at Bon Appétit. Today Shilpa is BA’s senior test kitchen editor, and we talk about some of the stories she is working on and how the new BA Bake Club is getting so many people to take a break and just

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01:05:28

566: Robert Sietsema’s Substack Era May Be His Best

This Is TASTE ·

2025/04/02

Robert Sietsema is a longtime New York City restaurant critic and neighborhood wanderer who has written for the Village Voice and Eater and who, prior to that, ran the influential underground food zine Down the Hatch. He currently publishes a really great Substack, Robert Sietsema's New York. It’s dispatched in a purely Sietsema way - full of reporting, knowledge, and lots of undiscovered restaurant gems around New York City. You should really be reading Robert’s work and our conversation covers

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00:57:28

565: Trust Molly Yeh About the Velveeta Fudge

This Is TASTE ·

2025/03/31

It was really fun having Molly Yeh back in the studio for an absolute riot of a conversation. Molly is legitimately one of the funniest writers (and guests) that we’ve encountered in a long time, and has amazing recipe writing chops to boot. We get into all sorts of topics on the show including her latest book about Midwest baking, Sweet Farm. We talk about Minnesota's deep cookie salad traditions, the genius of Furikake puppy chow, and what it’s like to live on a sugar beet farm.Also on the show

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01:12:50

564: TASTE Travels: Eating Really Well in Victoria,...

This Is TASTE ·

2025/03/28

We recently headed out of the studio to visit Victoria, British Columbia, to check out the food and drink scene and report back on my findings. Listeners, this is a really exciting place, and we’re excited to speak with Andrea Alridge, the chef at a terrific new restaurant, Janevca, and Lori Joyce, owner of truly unique ice cream shop, Better Acres Ice Cream. Victoria rests on the naturally stunning Vancouver Island and is located a short ferry ride from Vancouver and Seattle. We found amazing

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00:43:43

563: Top Chef's Eric Adjepong Gives Ghana the...

This Is TASTE ·

2025/03/26

Today on the show we welcome Eric Adjepong to the studio, who, along with the writer Korsha Wilson, has released one of our favorite books this spring: Ghana to the World. It’s a wonderful collection of stories and recipes that captures Eric’s deep connection to Ghana and how the country’s cuisine has shaped his career. Eric has appeared on Top Chef and various Food Network programming, and he shares his amazing story and the deep reporting that went into this special book.Also on the show are

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01:01:36

562: Third Culture Cooking Is American Cooking with...

This Is TASTE ·

2025/03/24

Zaynab Issa is a cookbook author, recipe developer, and content creator based in Brooklyn, New York. Formerly a food editor at Bon Appétit, she contributes recipes to a variety of publications and just released a great debut cookbook, Third Culture Cooking: Classic Recipes for a New Generation. It’s so fun having Zaynab in the studio to talk about blending her East African and South Asian roots with Americana classics, building the perfect dinner party menu, and more. Also on the show we have a

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01:18:18

561: Fixing Restaurants Comes Down to One Thing with...

This Is TASTE ·

2025/03/22

Camilla Marcus is a chef, restaurateur, and founder of west~bourne, a wildly progressive restaurant and products company based in Los Angeles. Camilla is one of my favorite big thinkers in food, and I so enjoyed having her in the studio to talk about some important topics of the day, including the pioneering west~bourne, her career in and out of the kitchen, and how the government can help restaurants survive during these challenging times.And before our conversation with Camilla, it’s the return

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00:47:39

560: Asmeret Berhe-Lumax Is Fighting Hunger with One...

This Is TASTE ·

2025/03/21

Asmeret Berhe-Lumax is the founder of One Love Community Fridge, a network of ten community refrigerators across New York City and Seattle working to eradicate food insecurity. Its work is more urgent than ever, and it’s so special to have Asmeret into the studio to talk about fighting hunger and the stigma associated with it, and about One Love Community Fridge’s big plans for expansion. Also on the show we have the big grocery news of the week. Poppi was acquired by Pepsi and we’re joined by

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01:36:20

559: Climbing Momofuku Mountain with Paul Carmichael

This Is TASTE ·

2025/03/19

How fun is it having Paul Carmichael in the studio? Paul is the chef of Kabawa and Bar Kabawa, which is part of Momofuku and located in the former Ko space in New York City. Paul is a Momofuku veteran, having served as chef at Má Pêche in NYC and Seiobo in Sydney, Australia. In this episode, we hear about Paul’s career, from wd~50 to his leadership position working alongside David Chang. We hear about what makes a Momofuku restaurant special and about the Caribbean food history that flows through

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01:03:45

558: Righteous Eats on Giving NYC Restaurants the...

This Is TASTE ·

2025/03/17

Jaeki Cho and Brian Lee are the co-founders of Righteous Eats, a multi-platform media brand spotlighting small, immigrant-run food businesses in New York and beyond. They’ve racked up millions of views with thoughtful storytelling that goes beyond the typical food porn—and they’ve got ambitions for a whole lot more, hosting events and providing resources to empower business owners. Today on the show, Jaeki and Brian go deep on Righteous Eats POV and plans for the future, plus some of their favorite

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01:10:00

557: Can Doughnuts Be World-Class Desserts? Fany...

This Is TASTE ·

2025/03/14

Today on the show, we welcome Fany Gerson into the studio. Fany is the chef and owner of a diverse roster of New York City food businesses, including La Newyorkina, famous for ice cream and paletas, and Fan Fan Doughnuts, which was recently named a James Beard Award semifinalist. In this episode, we talk about her amazing career, her many cookbooks, and what it’s like to run a restaurant in these tumultuous times. Fany is one of my favorite people in food, and I hope you enjoy our

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01:01:58

556: Bonnie’s Calvin Eng Has MSG Tattooed on His Arm...

This Is TASTE ·

2025/03/12

Calvin Eng is the chef and owner of Bonnie’s, a very popular Cantonese American restaurant in Williamsburg, Brooklyn. He’s also the author of a great new cookbook: Salt Sugar MSG, an introduction to his unique style of home cooking, cowritten with his partner, Phoebe Melnick. It’s so fun to have Calvin in the studio to talk about growing up in New York’s many Chinatowns, developing recipes for home cooks (instead of line cooks), and more.Also on the show, Matt has a fun conversation with

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01:34:33

555: Batali, Bourdain, Booze, and One Incredible...

This Is TASTE ·

2025/03/10

Laurie Woolever is a longtime journalist and has written a memoir for the ages. Care and Feeding covers her time working as a dutiful assistant for both Mario Batali and Anthony Bourdain (let that sink in for a moment), and how her life was entangled in and around the Most Important People in Food for over two decades. It’s a wild ride, and Laurie covers her ups and downs with a strong voice and biting wit. In this episode, we hear all about her work, from booking flights to writing magazine

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01:31:00

554: Inside the Crazy World of NYC Restaurants with...

This Is TASTE ·

2025/03/08

Today on the show we return to the world of New York City restaurants with two great conversations.Just because Michael Stillman’s father is Alan Stillman, founder of the Smith & Wollensky and TGI Fridays chains, doesn’t mean he grew up wanting to go into the family business. Indeed, Michael grew up in the business, but it took some time for him to get to where he is today: operating Quality Branded, the restaurant group behind Quality Italian, Quality Meats, Don Angie, Bad Roman, and many

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01:08:26

553: Sourdough Myths Debunked, Love For the Bread...

This Is TASTE ·

2025/03/07

What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that’s where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk

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