This Is TASTE

MacKenzie Chung Fegan is the new restaurant critic at the San Francisco Chronicle. She’s a former Bon Appétit editor who returned home to the Bay Area to shape food coverage at her hometown paper, and it’s so fun to have her on the show to break down her first few months on the job, the state of modern restaurant criticism, and more. MORE FROM MACKENZIE CHUNG FEGANYour New Restaurant Critic Won’t Be Anonymous. Here’s Why [SF Chronicle]I Loved My Food at S.F.’s New Waterfront Restaurant — Until Dinner Abruptly Ended [SF Chronicle]Are My Expectations of Restaurant Hospitality Outdated? [SF Chronicle]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Erin Patinkin is the cofounder of Ovenly and has advised some of the food world’s most interesting brands (almost exclusively female-founded), including Kismet, White Moustache, Pop Up Grocer, Great Jones, and Seed + Mill. Erin is an old friend of ours, and she has one of the sharpest minds in the consumer packaged goods world. We talk about so many topics, including some of the brands that excite her and the common mistakes founders can’t help making. We also hear about her time running Ovenly and what is next for her. It’s great having Erin in the studio.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ERIN PATINKIN:This Year the Grocery Store Does Better [TASTE]Christina Tosi: From Artisan to Business Leader [Start to Sale]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Giada De Laurentiis is in the studio for an all-time classic conversation. She is the Emmy-Award-winning television personality of Food Network’s Everyday Italian (among many other shows) and the author of nine New York Times best-selling cookbooks, including her most recent, Eat Better, Feel Better. On this episode we talk about her panettone chops, what running her own media company and e-commerce brand, Giadzy, is really like, and her first time on television. There’s so much to cover, and we got to it all! What a great talk. It’s our 400th episode, and we are just getting started. Thanks for following along, writing us nice notes, and being such a smart and engaged community. We really appreciate it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM GIADA DE LAURENTIIS:Layer-free Lasagna [Today]How to Get it Right [Fast Company]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have some really cool conversations about European butter from France. First up is David Lebovitz, a cookbook author and baker extraordinaire. Our lively conversation is all about cooking with good European butter and why using the good stuff is essential in baking and other kitchen adventures. David is such a pro, and we loved catching up with him about one of his favorite products.Also on the show, we have a great interview with Charles Duque, managing director (Americas) for the French dairy board. We hear about trends in European butter and how sustainability and animal wellness are top of mind with butter production in Europe. He also answers the question “How do you actually taste butter?”Finally, Aliza, Matt, and Shalea share some of their favorite ways to cook with quality butter, including some unexpected twists and turns.This episode is presented by Taste Europe, Butter of France. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rachel Dratch is an actor, a Broadway star (and has the Tony nomination to prove it), and a comedian, and she was a cast member on Saturday Night Live from 1999 to 2006. She is also the host of a great podcast, Woo Woo with Rachel Dratch. This is a really fun conversation, and we get a sense that Rachel is quite the fooooooodie! For real, we talk about her favorite places to eat in New York’s East Village, how her cooking skills are “nice,” and why she has been hanging out at the new Second City location in New York City. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM RACHEL DRATCH:Will Ferrell: Not Now, Ghosts!! [Apple Podcasts]Rachel Dratch on Marrying Seth in a Dream [Late Night with Seth Meyers]This Is TASTE 60: Donna Leonard [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tama Matsuoka Wong is a renowned forager who supplies top New York City restaurants like Atoboy and Daniel with the good stuff: wild delicacies like chickweed, stinging nettles, and American sumac. She’s the author of Foraged Flavor; Scraps, Wilt, & Weeds; and her latest book, Into the Weeds; and it’s a delight to have her on the show to get real about ramps hype, gardening like a forager, and more.Also on the show, Aliza and Matt talk about three things they each are feeling right now. These include the banana ketchup char sui pork from Fruitsomm x Pica Pica, My Life In Recipes by Joan Nathan, exciting times for Hana Makgeolli, the plant-based robotic restaurant Kernel, Doritos Blazin' Buffalo Ranch, and the Flavourtown pop-up at Seoul Salon.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM TAMA MATSUOKA WONGInto the Weeds [Hardie Grant]How I Went from Finance Lawyer to Professional Forager for Top Restaurants [The Guardian]Meet Tama Matsuoka Wong, the Forager Who Brings Weeds to Top Restaurants [Resy]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s really fun having two food writers we respect, in different sections of their careers, on the show. First up is Robert Sietsema. Robert 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. We talk about the early days of food writing and what is exciting him in NYC right now. Luke Pyenson is a food and travel writer based in New York City. His work has appeared in the Boston Globe, the New York Times, and TASTE, where he recently wrote about telephone menu hotlines. We talk about his career, drumming in the band Frankie Cosmos (where Starbucks was his tour stop of choice), and his upcoming book, Taste in Music.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ROBERT SIETSEMA & LUKE PYENSON:The Delight of the Indian Combo Platter [Eater NY]‘The Best Fries I’ve Tried All Year’ Can Be Found in the East Village [Eater NY]Please Listen Closely, as Our Menu Options Have Changed [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Does Ruth Reichl really need an introduction? Ruth has been on the show many times, and we just love catching up with her to talk about the day’s food news, where she is dining out, and what is giving her inspiration to write her great newsletter, La Briffe. On this episode we talk about Paris, which is at the center of her new novel, aptly titled The Paris Novel. We talk about her time in France as a child and how Paris played a starring role in a number of Gourmet feature articles. It’s so great having Ruth in the studio.Also on the show, many listeners are starting to think about summer vacations and Aliza and Matt talk about some of their favorite destinations to visit for exciting food during the warmer months. These locations include places Chicago, Portland, OR, Kingston, NY, Los Alamos, CA, and Northern Michigan. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM RUTH REICHL:Power Player Past [La Briffe]Ruth Reichl’s Ultimate New York City Snack Crawl [The Infatuation]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pizza is at the center of this lively episode. First up is Ali Stafford, one of our favorite recipe writers on the internet. Ali is behind Alexandra’s Kitchen and is the author of a great new book, Pizza Night. We talk about Ali’s favorite styles of pizza and what inspired her to write an entire book dedicated to homemade pizza adventures (you need to pick this one up). Also on the show, we have a great conversation with Emily Hyland, the founder of Pizza Loves Emily and Emmy Squared, two wildly successful pizza outfits that bring Detroit-style pies (and burgers) to the masses. It’s great catching up with Ali and Emily and hearing about their cool pizza journeys.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ALI STAFFORD AND EMILY HYLAND:How to Make Detroit-Style Pizza [YouTube]Thin and Crispy Gluten-Free Pizza Crust [Alexandra's Kitchen]    NYC Pizza Queen Becomes Santa Fe Yoga Teacher [Santa Fe New Mexican]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Two Los Angeles food podcasters have entered the studio, and the opinions are flowing. It was so great catching up with the dynamic duo of Jordan Okun and Max Shapiro, the voices behind the Air Jordan podcast and some of the LA food scene’s spiciest takes. On this episode we hear all about what is good and what is extremely bad in the Los Angeles dining scene, before taking the TASTE check. It’s a memorable conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM JORDAN OKUN & MAX SHAPIRO:Everything Sucks [Apple Podcasts]The Best Restaurant Awards [Apple Podcasts]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the show we have conversations with two exciting spring cookbook authors. First up is Tiffy Chen, the creator behind the popular Tiffy Cooks platforms and the author of a great new book, Tiffy Cooks: 88 Easy Asian Recipes from My Family to Yours. Also on the show, we catch up with Toriano Gordon, the Bay Area chef and rapper behind the popular food truck, Vegan Mob. We chat about his debut cookbook, Vegan Mob: Vegan BBQ and Soul Food. These are great talks!Also on the show, Aliza and Matt talk about three things they each are really feeling right now. This includes: A bridge seas avo, green beans and tinned fish salads, Hamburger America's first signature burger drop from Solly's Grille in Glendale, Wisconsin, chopped cheese in NYC, New York Magazine's Who Ate Where issue, MáLà Project hot and sour soup, Happy two years to Cake Zine! Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM TIFFY COOKS & VEGAN MOB:What I Eat in a Day [Tiffy Cooks]Taiwanese Fried Wings 2 Ways With Creamy Green Sauce [Tiffy Cooks]Cookbook Review: Plant-Based Comforts, with a Hip-Hop Beat [AJC]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon’s rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him. MORE WITH SIMON KIM:Famed NYC Office Tower Lures Michelin-starred Chef [NY Post]Simon Kim Wants Coqodaq to Be the Champion of Fried Chicken [Observer]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have a great interview that has been years in the making. Matthew Kang is the longtime editor of Eater LA and is plugged into all things in LA’s Koreatown. In this conversation, we get into the big topics of the day in Los Angeles and have a spirited NYC vs. LA Koreatown debate. The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 4), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have two really great conversations. First is a talk with Katianna and John Hong, the chefs and co-owners of the groundbreaking Los Angeles Korean restaurant Yangban. We speak about the chefs’ paths to the restaurant industry and what makes modern Korean food in LA so exciting. Also on the show, we have a wonderful talk with Nadia Cho, the coauthor of an excellent new book, Jang, and one of our most well-connected friends in food. Nadia and Matt have traveled to Korea many times together, and they get into their stories from the road as well as how Korean food has evolved in New York City over the past decade.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Susan Kim in the studio. Susan is a chef, a food stylist, and the proud Korean American business owner behind Doshi. Susan was born in Seoul and raised in California, and she cooked at Chez Panisse before moving to NYC in 2016. We get into her take on the modern Korean food scene and her journey working both in restaurants and in food editorial. It’s great having Susan in.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today we have Alex Lau in the studio. Alex is a food photographer who has shot covers and magazine spreads for some of the most interesting clients in the world—including traveling to Korea multiple times to work on Koreaworld. Alex spent four years working at Bon Appétit, and we get into his truly amazing journey from fashion closet intern to one of the most gifted shooters around. What a great talk.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. To kick things off, we are catching up with Francis Lam, editor in chief of Clarkson Potter and host of The Splendid Table. Francis is Deuki and Matt’s longtime editor, and he speaks about how they collaborated on the book. We also hear about Francis’s journey through journalism, including working in TV, in radio, and at the legendary Gourmet magazine. It’s great having Francis in the studio.The Koreaworld crew is hosting book release events in New York City (April 24), Los Angeles (May 3), San Francisco (May 10), and many other cities. Check out all the cities and dates. See you out there!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.

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM ABI BALINGIT:Adobo Chocolate Chip Cookie [NYT]Ube Macapuno Molten Lava Cake and More Maximalist Filipino Desserts from 'Mayumu' [KCRW Good Food]Telling Delicious Filipino Food Stories With Chef Abi Balingit [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s a simple promise in a land of broken ones: no booze, no added sugar, no nasties. Ghia, founded by a French former investment banker named Mélanie Masarin, has played the NA spirits game straight, and we find out so much about the brand in our interview. We hear about Mélanie’s journey from banking to working with brands like Dig Inn and Glossier to working in the world of spritz. It’s a fun talk!  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM MELANIE MASARIN:This Is My New Non-Alcoholic Go-to for Weeknights [Food & Wine]Ghia’s Mélanie Masarin Doesn’t Define Her Sobriety [The Cut]Pucci Skirts, Steak Knives, and Vintage Balenciaga [Glamour]   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much to ask Michael, and he was happy to go over his deep history in the American restaurant scene. We hear about how he moves between the coasts with ease and how he thinks about the legacy of Michael’s after more than 40 years in the game. Michael McCarty is a living legendy, and we hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. MORE FROM MICHAEL MCCARTY:Did This Man Invent the Modern Restaurant? [Los Angeles Times]  Awkward Run-Ins, Big Deals Revealed by 27 VIPs in Dishy Oral History [HW]Still Busy After All These Years [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.