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
Hosted on Acast. See acast.com/privacy for more information.
We’ve made it to 100 episodes, and it feels like we’re just getting started. Thank you for listening—we have some amazing things in the works and can’t wait to share them with you. Our guest this episode is a legend in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. In this fun conversation, we learn about how Dan pivoted his career from producing radio (including a stint with Marc Maron at Air America) to launching his own series that dives deep into all areas of food. We discuss what makes a great Sporkful episode and learn about Dan’s recent adventure of inventing a pasta shape. How do you invent a pasta shape? We’ll find out. We also ask Dan about some of his home cooking adventures and hear about an exciting new book in the works.
Additional Reading and Listening:
Hosted on Acast. See acast.com/privacy for more information.
For coffee fans and professionals, there is no more critical resource than the website and media company Sprudge, and we were really happy to have a lively conversation with Sprudge’s cofounder Jordan Michelman. While we do discuss the evolution of the so-called third-wave coffee bar around the globe, we also dive into Jordan’s career in journalism and discuss some of his memorable stories for TASTE and beyond. He won a James Beard Award for his PUNCH story on mineral water, and we talk about how he reports on topics with an interest that borders on obsession.
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
For many followers of the home cooking internet, Jenny Rosenstrach’s Dinner: A Love Story has been a steady hand holding the whisk for the past decade. She recently released the New York Times best seller The Weekday Vegetarians. As the name suggests, Jenny’s vision is of a world where plant-based eating becomes more of a Monday-through-Friday habit than a life-altering stricture. In this fun conversation, we talk about cookbooks, writing a weekly newsletter, and what’s next for one of our favorite food writers around.
Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, match, and read lately.
Additional Reading, Listening, and Cooking:
Hosted on Acast. See acast.com/privacy for more information.
If you’re a fan of recipes that make clever use of a handful of ingredients and a few swift moves in the kitchen, then chances are, you’ve probably cooked an Ali Slagle recipe. Maybe it was her margherita pizza reimagined as beans on toast, or maybe it was her oat milk chocolate pudding. Ali’s new book, I Dream of Dinner, is full of these types of recipes that manage to be both wildly efficient and gently playful at the same time. In this episode, we talk about the book and Ali’s life on the road this past year, developing recipes from a camper van.
Also in this episode, TASTE editors Anna Hezel and Matt Rodbard discuss three things each of them have been excited to eat, cook, or read lately.
Check out Ali’s Book: I Dream of Dinner
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
We’ve long been fans of Jenny G. Zhang’s incisive journalism and podcasting, and we couldn’t wait to have the current Gawker editor and writer on the show. In this wide-ranging conversation, we talk about food in the time of TikTok, Zhang’s memorable 2018 Eater story about Pizza Hut in China, and the regular food she covers in her Gawker column Regular Food Reviews. We also talk about the world of NFTs in food.
Additional Reading and Listening:
Hosted on Acast. See acast.com/privacy for more information.
On today’s episode, we have a great conversation with Emily Weinstein, the Food and Cooking editor of the New York Times. We’ve been great admirers of the work at NYT Cooking, and we took the opportunity to cover many subjects in home cooking and food media. We talk about what makes a great story and some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein’s long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot.
Also on the episode, TASTE editors Anna Hezel and Matt Rodbard have a discussion about language, particularly the words they’ve effectively banned from the pages of TASTE. Can you guess what they are?
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
Today on the TASTE Podcast, we’re talking to Nisha Melvani, the author of Practically Vegan. Nisha is the creator of the website and Instagram account Cooking for Peanuts, a source for colorful, practical, no-nonsense plant-based recipes. We talk about how much range cashews have as an ingredient for creamy dishes, and about why tempeh has such a bad reputation (and how to make it taste truly delicious). We also discuss how using less salt can actually make you a much better cook.
Also on the show, TASTE editors Anna Hezel and Matt Rodbard return with a Three Things segment. Matt is excited about two upcoming barbecue cookbooks and Anna discusses her tinned fish storage situ, while shouting out some favorite recipes from Caroline Schiff and Sohla El-Waylly.
Check out Nisha’s book: Practically Vegan
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
On today’s episode, we have a really fun conversation with the one and only J. Kenji López-Alt. As the author of The Food Lab, Kenji has been a guiding force in home cooking for over a decade. He’s back with a new book, The Wok: Recipes and Techniques, and we discuss creative ways to cook with one of the best tools around. We go all the way back to the heady days of early Serious Eats, a time when food blogging was starting to find its footing, and Kenji reflects on his time working at the scrappy start-up. We also talk about some of his favorite condiments and spices and what foods he enjoys most in the kitchen.
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
On today’s episode, we’re sitting down with longtime food writer and cookbook author Cathy Barrow. Cathy’s the author of Mrs. Wheelbarrow’s Practical Pantry, Pie Squared, and When Pies Fly. Her most recent book, Bagels, Schmears, and a Nice Piece of Fish, makes the case for bagels at home. As she points out, if you throw together the dough before bed and proof it in the refrigerator overnight, boiling and baking in the morning is a complete breeze. We discussed some of the biggest bagel myths and truths out there. It turns out that using New York City tap water isn’t really a necessity, but getting the right flour is.
Check out Cathy’s book: Bagels, Schmears, and a Nice Piece of Fish
Pick up Some Ingredients for Bagels at Home:
Hosted on Acast. See acast.com/privacy for more information.
Today on the show we are speaking with one of the clearest and most singular voices in Italian cooking in New York City, Missy Robbins. In the episode, we turn back the clock to the heady days of Missy running two major NYC restaurants in the late aughts, as well as discuss her current hit Brooklyn restaurants Lilia and Misi. We also talk about her new cookbook, Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes, which she wrote with our former TASTE colleague and friend Talia Baiocchi. We find out about the duo’s extensive research and reporting, and how the book has taken off online since it was released last fall. Have you spotted folks stamping out pasta coins on the internet? We have.
Additional Reading:
Hosted on Acast. See acast.com/privacy for more information.
Our TOPPODCAST Picks 
