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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

01:37:26

515: Korean-American Food’s Big 2024 with Danny Lee

This Is TASTE ·

2024/12/23

We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu and Anju, the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about Danny’s journey and what it’s like to run a restaurant with his mom. We also discuss the rise of Korean American food and culture in the United States

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00:36:52

514: All the Natural Wine That’s Fit To Print with...

This Is TASTE ·

2024/12/20

Dan Keeling is the cofounder and editor of Noble Rot magazine, a restaurateur behind the Noble Rot restaurant group in London, and the cofounder of Keeling Andrew wine importer. He’s also the author of a great new book about wine: Who’s Afraid of Romanée-Conti?: A Shortcut to Drinking Great Wines. We spoke with Dan about his singular point of view on wine, his past life as head of artists and repertoire at Parlophone Records, and how to go about finding a great glass at the bar. Also on the show,

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01:05:03

513: Hype, Aesthetics, and Very Good Pizza with Chris...

This Is TASTE ·

2024/12/18

It’s been a very busy year for our two guests, Chris Hansell of Chrissy’s Pizza and Brooks Headley of Superiority Burger. Brooks finally came back on the show! I really, really enjoyed this conversation with two big thinkers and, dare I say, dreamers. As former musicians, each is rooted in the punk-rock ethic and aesthetic, and we talk about how visual identity and dedication to craft dovetail with music and food in a unique way. Chris shares the story of his journey to pizza, from apartment pop-up

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00:58:04

512: Kamal Kamal and the Dream of Baba’s Pantry

This Is TASTE ·

2024/12/16

Kamal Kamal is a food collaborator and art director based in New York. He’s a co-owner of Baba’s Pantry, his family’s beloved Palestinian restaurant in Kansas City, Missouri, which is a flourishing community space that has won fans and acclaim since opening in 2022. It’s so special to have Kamal on the show to talk about his family’s food traditions and plans for expansion. Also on the show, Aliza and Matt go over some of their favorite meals from 2024, featuring both new and established

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00:56:59

511: How Big Green Egg Cracked the Home Grilling Code...

This Is TASTE ·

2024/12/14

We’ve long been fans of the Big Green Egg, the kamado-style ceramic charcoal grill and smoker that has a legitimate cult following. The fans are called Eggheads (for real), and leading the company is CEO Dan Gertsacov, who joins us for a really great conversation. Dan is the rare corporate executive who is truly a home cooking and food geek, in the best way. We talk to Dan about how we became fans of the Atlanta-based company, and its unique approach to generating loyalty. We also get into Dan’s

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01:04:18

510: Former Michelin Inspector Speaks! Plus, a Food...

This Is TASTE ·

2024/12/13

Mahira Rivers is a freelance writer and restaurant critic based in New York City. Formerly an anonymous inspector for the Michelin Guide, she’s now writing the desserts-focused newsletter Sweet City and contributing to many publications, including TASTE. We had Mahira on the show to talk about her distinct point of view on food culture today, from her childhood in Hong Kong to challenging Eurocentricity in restaurant writing. It’s a great episode for anyone curious about food. Also on the show,

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01:23:35

509: Modern Grocery Going Wild with Pop Up Grocer’s...

This Is TASTE ·

2024/12/11

Emily Schildt wants food shopping to be a more fun and mind-expanding experience, and with her company, Pop Up Grocer, she’s getting customers closer to that destination. Emily is back in our studio to talk about some of her favorite products that she’s selling at her amazing New York City store, and how she sorts through the thousands of new brands to land on her always-rotating shelves. Also on the show is the founder of one of Emily’s favorite brands. PJ Monte is behind Monte’s Fine Foods, a

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01:23:00

508: Soy Boys, Chad Foods, and the Yassification of...

This Is TASTE ·

2024/12/09

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by CPG executives and members of food media on a near-religious level. (We are among these readers.) Andrea Hernández returns to the show to go over the big headlines from the year at the grocery store and in the CPG trenches. We cover so many buzzy brands and established warhorses in this conversation, and we tap into some generational divides when it comes to the quick-moving

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00:28:37

507: Melissa Clark Wrote a Very Critical, Extremely...

This Is TASTE ·

2024/12/07

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she’s currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We’ve really enjoyed Melissa’s recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller’s pioneering restaurants, Per Se and the French Laundry, a fresh

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01:18:49

506: Aquaponics and the Big Dream of Oko Farms with...

This Is TASTE ·

2024/12/06

Yemi Amu is the founder and director of Oko Farms, a beloved community-based aquaponics farm cultivating fish alongside produce in New York City. After a decade of growing food in several locations across Brooklyn, including three years in Williamsburg, Oko Farms unexpectedly had their lease terminated this November. They’re forced to pack up the farm and find a new location, and today on the show, Yemi is sharing more about their search and the power of aquaponics. Also on the show Matt has a

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01:06:29

505: Restaurant Hype and Wine Bar Partisanship with...

This Is TASTE ·

2024/12/04

Jon Bonné is an erudite observer of food and culture trends and the author of many books, including the monumental, two-volume The New French Wine. In this episode, we talk about what Jon’s been eating, drinking, and writing about in the world of restaurants, wine, and food culture. We discuss the many perceptions of the “wine bar,” and we dive into some of Jon’s restaurant reporting at Resy, where he serves as managing editor. Also on the show we hear from Leila Heller talking about her new book,

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01:02:06

504: Holiday Baking Sugar Rush with New York Times...

This Is TASTE ·

2024/12/02

Vaughn Vreeland is a supervising video producer overseeing the test kitchen studio team for NYT Cooking. He’s also a passionate baker and home cook, and he develops recipes for the Times. Today we had Vaughn in the studio to talk about what happens behind the scenes and about bringing the annual cookie package to life. Also on the show, Aliza and Matt talk through their go-to holiday baking recipes, as well as mention a couple they each will be trying out. Lastly, they strategize their entries for

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00:51:18

503: New Cookbooks Blowout: Baking, Restaurants,...

This Is TASTE ·

2024/11/30

All fall, Aliza and Matt have been talking about many of the season’s new cookbooks, from the biggest “influencer” books to baking, memoir, biography, and the return of restaurant books to the mix. Here is a recap of some of their favorites from the busy fall—and a solid reminder that cookbooks make amazing gifts! If you like one of the titles mentioned, pick up a copy at one of our favorites stores, including Now Serving (Los Angeles), Omnivore Books (San Francisco), Kitchen Arts & Letters (New

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01:11:53

502: How Chef’s Table Picks the Chefs with David Gelb

This Is TASTE ·

2024/11/29

David Gelb is the the creator of Chef’s Table, the long-running Netflix documentary series that takes viewers inside the world of restaurants and chefs. David is also the director of Jiro Dreams of Sushi, the acclaimed documentary capturing the idiosyncratic world of master sushi chef Jiro Ono. In this episode, we talk about the creation of Chef’s Table and how the show invented a new vocabulary for food documentary filmmaking. We discuss the latest season as well as special seasons dedicated to

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00:58:53

501: The Guy Who Visited McDonald's in 56 Countries...

This Is TASTE ·

2024/11/27

Gary He wrote the coolest book! Gary is an accomplished journalist and photographer who has contributed memorable stories to Eater for years. But his book about McDonald’s, McAtlas: A Global Guide to the Golden Arches, is truly groundbreaking in its scope, telling the story of the multinational chain from Mexico and Denmark to India and Japan. In this episode, we talk about Gary’s travels to McDonald’s in over 50 countries on six continents, and we get to hear more about how specialty menu items

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01:06:13

500: Christina Tosi Ranks Those Very Special Reese's

This Is TASTE ·

2024/11/25

It’s our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home

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00:59:05

499: Best American Food Writing with Jaya Saxena

This Is TASTE ·

2024/11/22

Every year we await the release of The Best American Food Writing. It’s a sharp collection of works from around the world of food media, and it always brings surprises. This year was no different, and the collection’s new editor, Jaya Saxena, tells us about her selection process. We also dig into her own journalism career. She’s one of our favorite writers at Eater, and we talk about some memorable stories she’s written there as well as for TASTE. Also on the show, it’s the return of Three Things

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00:46:18

498: Chef Bobby Flay Came Way Before TV Chef Bobby Flay

This Is TASTE ·

2024/11/20

What a fun conversation with the one and only Bobby Flay. Bobby joins us in the studio to talk about his New York City restaurant career, including highly memorable restaurants Mesa Grill, Bolo, Gato, and Bar Americain. We dig into why Mesa Grill was such a groundbreaking idea in the early 1990s and how his cooking there brought Southwest flavors into the mainstream. We also discuss how beating Bobby actually means beating Bobby, and we talk about some classic Iron Chef episodes as well as his great

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00:57:42

497: Flipping Mayo Haters with Molly Baz

This Is TASTE ·

2024/11/18

We’ve long been fans of cookbook author and creative thinker Molly Baz, and many of you have too. With a signature voice and absolutely wild recipe development skills (as well as years of professional cooking under her belt), Molly has won over millions of fans worldwide. Her cookbooks Cook This Book and More Is More are both New York Times Best Sellers, and she returns to the show to give us some big updates, including what restaurants she has been enjoying in Los Angeles. We also talk about her

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00:53:56

496: Samin Nosrat & Flynn McGarry

This Is TASTE ·

2024/11/16

As we approach our 500th episode, we are bringing back two memorable episodes from 2018, our first year of the podcast. Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. This episode was our very first, and it was recorded at Books Are Magic in Brooklyn on July 12, 2018. We talked to Samin about “too-mami” (cooking with too much umami), angry letters, and the differences between brands of kosher salt—that is, not all kosher salt is the same. Also on the show is a

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