Stay ConnectedIf 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
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Today we have some serious pizza talk—Chicago pizza talk, specifically—with a legitimate Chicago pizza expert. His name is Steve Dolinsky, and in Chicagoland, he’s known simply as the “Food Guy” (formerly the “Hungry Hound”). Steve is an absolute legend in the food writing game, and Matt talked to him about his two books on Chicago pizza, as well as diving into some other cool spots in the Windy City, one of America’s greatest food cities. We also smash a slight beef between Dolinsky and TASTE’s Anna Hezel while clearing up some misinformation about the Chicago pie (or is it a “casserole”?) that might be on your mind.
More from Steve Dolinsky:
Buy: The Ultimate Chicago Pizza Guide
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Today on the show, Matt is speaking with Rick Martínez, a chef, Youtube food creator, and author of the wonderful New York Times Bestselling book Mi Cocina: Recipes and Rapture From My Kitchen in Mexico. We’ve long followed Rick’s career at Bon Appétit and Food52, but we got to know him a lot better during this candid conversation. We talked about what food was like growing up in Austin, Texas, and how he switched from working a high-flying career in advertising (and living a very Mad Men–style existence, by Rick’s account) to dropping everything to work in restaurant kitchens, including at ABC Kitchen. That’s when things got interesting.
Rick began working in food editorial at the Food Network and later Bon Appétit, where he worked in and out of the test kitchen—and on and off camera. We also talk about his book, which makes a great cookbook and an even better travel book. Plus, we dig into some of the regional dishes he channeled in his fresh and flavorful recipe writing.
More from Rick Martínez:
Buy: Mi Cocina: Recipes and Rapture From My Kitchen in Mexico
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When Yellow Rose opened shop in the East Village in 2020, the fresh flour tortillas and silky bean-and-cheese filling took the city by storm—never mind the early-pandemic limitations that left restaurateurs juggling between takeout and outdoor dining. In this episode of the TASTE Podcast, we talk to co-owner and chef Dave Rizo about some of these challenges, and why he and co-owner Krystiana Rizo decided to bring their style of Texan cooking to the East Village.
Also on this episode, hosts Anna Hezel and Matt Rodbard make a special announcement, and producer Pat Stango joins us for a brief departure from regular programming.
More from the living legend Anna Hezel:
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We’ve long admired the work of chef and author Einat Admony, who is behind one of America’s best falafels (New York’s Taïm) and the cookbooks Balaboosta and Shuk. In this lively conversation, we talk about Einat’s life growing up in Israel and the fine-dining career that led her to working at some heavy institutions in New York City. We also discuss her frequent television appearances and why she is the ultimate balaboosta, which is the Yiddish word that translates to “perfect housewife.” What a great talk.
More from Einat Admony and Israeli food on TASTE:
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To the Last Bite is home cook and Tasty video star Alexis deBoschnek’s homage to her home region of New York, the Catskills! In this really fun episode, we talk about Alexis’s life growing up in a rural mountain town and how that upbringing informed the way she cooks. We also discuss her career at Tasty, where she worked on some of the internet’s most popular cooking videos of all time, including the legendary “Can This Chef Cook a 3-Course Meal With Power Tools?” video stunt. Spoiler: The chef (Alexis) most definitely can.
Later in the episode, hosts Anna Hezel and Matt Rodbard talk about the weird and wonderful interactions of the chocolate chip cookie and why theses recipes and technique make for such great content.
Buy: To the Last Bite
Additional Reading:
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For Peter Reinhart, life is just one big pizza quest—a journey of flavors and textures that he encapsulates in his latest cookbook, Pizza Quest. The book offers at-home riffs on some of the most inventive, original pizzas from around the country, remixing classic regional styles with lowcountry seafood boils, bagel toppings, and (why not) potato chips. We talked about the convivial, collaborative nature of the pizza community and the pitfalls of trying to pick a favorite pie.
Also on the show, hosts Anna Hezel and Matt Rodbard talk about some of the ingredients, coffee news, and vintage reality TV that’s been fueling their cooking lately.
Buy: Pizza Questand Perfect Pan Pizza
Additional Reading:
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Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and kind heart. Andy’s rich story and sharp recipe writing chops come together so beautifully in his new book, The Cook You Want to Be.
In this episode, we talk about the book and some of the recipes inspired by his Iranian heritage, as well as learning some of Andy’s golden cooking rules. We also find out about the three-course tasting menu that he cooked to land his gig at BA so many years ago. What a great conversation!
Additional Reading:
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We’ve been talking a lot about food TikTok in the office, and we’ve written about TikTok, too, but we haven’t had a bona fide TikTok star on the show until now. Eitan Bernath has over two million followers on the platform, and we talk about what makes a great TikTok video, what he ate growing up in Teaneck, New Jersey, and how his first cookbook, Eitan Eats the World, expresses his love of many foods, including a deep interest in Indian cuisine. It’s a really great conversation.
Buy: Eitan Eats the World
More from Eitan Bernath:
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It was such a treat to have Sara Jenkins on the TASTE Podcast, and this conversation really delivers. Matt has followed Sara’s career for over a decade, dating back to her amazing restaurants Porchetta and Porsena in New York’s East Village. We talk about her childhood growing up in Beirut and Italy—and how, to this day, she returns to the Tuscan farmhouse her family bought in the 1970s for their annual olive harvest and some of her recent writing on TASTE.
Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, watch, and read lately.
Additional Reading and Listening:
Buy: Olives and Oranges and The Four Seasons of Pasta
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On this episode of the TASTE Podcast, we talk to chef, writer, and activist Jenny Dorsey. Jenny has beat Bobby Flay on Beat Bobby Flay and shown the internet how to make Spam-filled wontons, but she’s also the founder of the nonprofit Studio ATAO, which creates educational tools for food publications and organizations to think inclusively and equitably about their work. We talked about how VR goggles can shift the social dynamics at a dinner table, what makes a good neighborhood restaurant, and the astounding amount of research she put into writing the official cookbook for Avatar: The Last Airbender.
Buy: Avatar: The Last Airbender: The Official Cookbook
Additional Reading:
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