TASTE Daily

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**TASTE Daily**

If you’re a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.

Latest Episodes:

What’s the Difference Between Puff Pastry and Filo Dough? Oct 27, 2019

Show notes

The secret to the crackliest pastry doughs.

The Indian Roti That Became Malaysia's National Bread Oct 26, 2019

Show notes

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

What Is Shrimp Louie? Oct 25, 2019

Show notes

Get to know the pescatarian cobb salad of San Francisco.

Orzotto: When Mac & Cheese Marries Risotto Oct 24, 2019

Show notes

This silky, starchy orzo, studded with mellow blue cheese, is a crash course in a pasta cooking technique that may sound a little familiar.

What Is a Vampiro Taco? Oct 23, 2019

Show notes

Imagine the three-way lovechild of a taco, a tostada, and a quesadilla.

Why Are We Still Drinking the Paul Newman Lemonade? Oct 22, 2019

Show notes

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

Why Are Pigs So Good at Sniffing Out Truffles? Oct 21, 2019

Show notes

Pigs are literally horny for truffles.

Respect Roasted Green Tea Oct 20, 2019

Show notes

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Why Do They Call It Headcheese? Oct 19, 2019

Show notes

It’s all head, but no dairy.

Diana Kennedy Says Goodbye to Her Cookbooks Oct 18, 2019

Show notes

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

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