The Taste Podcast

Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York’s most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk. MORE FROM JUSTIN SMILLIE: The 10 Dishes That Made My Career: Justin Smillie of Upland [FWF] Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar [IG] TASTE Podcast 68: Donna Leonard [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/chefjsmillie instagram.com/mattrodbard instagram.com/taste

We’re thrilled to welcome Sohla El-Waylly to the show for the first time. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO’s cooking competition The Big Brunch—plus a friend of Aliza’s. This week, Aliza and Sohla unpack Sohla’s background before becoming one of the most viral stars in food media today, her thoughts on the ever-controversial brunch, the concept behind her debut cookbook, and much more.   MORE FROM SOHLA EL-WAYLLY: Sohla and Ham Turn Hot Pockets Into A 3-Course Meal [The New York Times] Caramelized Onion and Toasted Rice Porridge [Hot Dish with Sohla] The Big Brunch [HBO]

On this episode, we catch up with Ben Van Leeuwen, the cofounder of a namesake chain of ice cream shops with an accompanying grocery store freezer section line. We invited Ben on the show to talk about what inspires his exacting, hypercreative flavor creation. We also talk about the ups and downs that come with running a growing consumer food brand. Was he freaked out about the Halo Top takeover a few years back? Most certainly. We also talk about flavor booms and busts, and how to sell ice cream in winter. Stick around to hear one of the more inspiring stories in food. Also on the show, Matt and producer Shalea Harris talk about Shalea’s recent kitchen journey making mchuzi wa nyama ya mbuzi, and shopping for fresh goat meat.  MORE FROM BEN VAN LEEUWEN: Food Truck Week: Van Leeuwen Ice Cream [PBS] Finally Ready to Go Big [Brooklyn Magazine] The Summer of Halo Top [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/benwvl instagram.com/mattrodbard instagram.com/taste

Stay calm and…just act like Eric Ripert. Young cooks, are you listening? Ripert, a celebrated chef and TV personality, is a balancing force. We talk about how he keeps the exquisite (and massive) Le Bernardin empire running, day after day. We talk about recruiting talent, and he’s also just a really good interview, as we find out in his return to the show. And we also discuss his meals at Noma, and his love of Korean food and culture—from the late-night partying to the vegetarian temple style of cooking that aligns with the Buddhist religion that’s so important to the chef. He loves it all, and we remember a trip we took together to Seoul a couple years ago. Buy: Vegetable Simple MORE FROM ERIC RIPERT: Eric Ripert Is Cooking Through It [TASTE] Le Bernardin Holds On to Its Craft (and Its Four Stars) [NYT] L’ Ami Pierre [official] FOLLOW, FOLLOW, FOLLOW: instagram.com/ericripert instagram.com/mattrodbard instagram.com/taste

Yes, it’s James Hoffmann day on TASTE, and we couldn’t be more thrilled. James is one of the coolest dudes on the Coffee internet, and we wanted to have him on the show to talk about all things coffee at home. On this episode, we talk about what actually makes great coffee at home (the topic of a new book), his big thoughts on espresso, how he rated the best grocery store coffee brands, and what it’s like running his crazy popular YouTube channel—a space that is educating millions of coffee drinkers around the world to drink better coffee. It was a real treat to catch up with James, and I hope you enjoy it. MORE FROM JAMES HOFFMANN: Meet the CEO of Coffee YouTube [TASTE] The Coffee Issue [TASTE] The Best USA Grocery Store Coffee [YouTube] TASTE Podcast 144: Jimmy Butler and Ashley Rodriguez [TASTE] FOLLOW FOLLOW FOLLOW: instagram.com/jimseven instagram.com/mattrodbard instagram.com/taste

We wanted to have journalist Anne Helen Petersen on the show not only to talk about modern office lunch culture...we wanted to have journalist Anne Helen Peterson on the show to talk about soup! Peterson is the author of the amazing newsletter Culture Study, and she has much to say about the intersection of food and pop culture. She also name checks some of her favorite cookbooks from Ali Slagle, Alison Roman, and Jenny Rosenstrach to name a few. This is such a rich and textured conversation from one of the sharpest observers around. We hope you enjoy it. More from Anne Helen Petersen: There Is No Such Thing as “Junk” Food [BA] When Did Fitness Become a Luxury Item? [Culture Study] New Year, New Job, New Me [Work Appropriate] CrispyEgg420 [Instagram]

Himanshu Suri is best known by his rap name Heems, and he is our guest on this entertaining episode of the show. We wanted to have Heems on not just because we are a fan of his former group Das Racist (you may remember their song “Combination Pizza Hut and Taco Bell”) but because we wanted to talk to him about Punjabi food. About growing up in Queens. About his new passion for gardening. We really enjoyed catching up with Heems. More from Heems: Dosa Hunt! [Official] Swet Shop Boys - "T5" [YouTube] Heems on Rap, Race and Identity [NPR] Das Racist - Rapping 2 U Live in Sydney [YouTube]

If you’ve ever clicked onto the NYT Cooking or Bon Appétit websites looking for something to make for dinner, you’ve probably seen Hetty McKinnon’s name. The prolific plant-based recipe developer and cookbook author is one of the busiest people in food media, contributing reliable and highly craveable recipes across the internet while releasing cult books like Neighborhood and Family. On this episode, Aliza talks with Hetty about how she keeps up the seemingly endless stream of ideas and stays excited about cooking with vegetables, even in the middle of the deep winter freeze. (Hint: Sometimes you just need to let go of seasonality.) Plus a bit about her upcoming spring release, Tenderheart. Also on the show, Matt has a cool conversation with Gotham chef Ron Paprocki. Gotham is a legendary NYC restaurant and Ron has much to say about the life of a working chef. More from Hetty McKinnon: Lunar New Year Delight [To Vegetables, With Love] Tofu Larb [NYT Cooking] Kale Kimchi [official site]

You’ve spotted their iconic squeeze bottle on the shelves of Whole Foods and seen it used by your favorite food influencers and chefs on Instagram. But do you know the story behind Spanish olive oil company Graza, one of our favorite upstart food brands around? On this episode, we speak with Graza’s charismatic cofounder Andrew Benin to talk about the ups and downs of running a quickly growing food company. We find out about how the company landed on their logo and look, and Andrew answers the question: But isn't there already too much olive oil in the market? More from Graza: If the Olive Oil Aisle Gives You Anxiety, Graza Is for You [BA] Olive Oil Has Never Been Cooler [Eater] Customers Reward CEO’s Honest Emailed Apology [Pymnts] Graza oil oil review [The Strategist]

Christina Tosi is a chef and TV personality as well as Milk Bar’s CEO and CCCO (Chief Compost Cookie Officer) and the author of a new cookbook, All About Cookies (among many others). On this lively episode, we talk to her about all things cookies and cake, moving upstate, grocery shopping at dawn, baking David Chang birthday cakes every year, and Milk Bar life (as a mother). We always enjoy having Christina on the show.  Also on the show, Aliza and Matt talk about travel. We just launched our first TASTE Travels trip to Puglia with author Suzy Karadsheh and talk about some other places we will be visiting this spring including Mexico City, Israel, Los Angeles, and rural Italy. More from Christina Tosi: Christina Tosi’s World Spins Around Cakes and Cereal Milk [TASTE] How Christina Tosi Gets It Done [The Cut] TASTE Podcast 20: Christina Tosi [TASTE] TASTE Travels Italy: Cooking and Eating Through Puglia with Suzy Karadsheh [TASTE]

Odette Williams is the author of Simple Cake and Simple Pasta, and she was really fun to have back in the studio. We talk about her journey from novice pasta maker to authoring a cookbook on the subject. We also discuss the art of simplification, and how her Australian upbringing has shaped the way she eats and cooks. Also on the show, Aliza and Matt talk about three things that are on their minds, including Masalawala & Sons, Reyes Deli, the new J Ryan Stradal novel, Saturday Night at the Lakeside Supper Club, citrus salads, and stick around for a poem at the end.     More from Odette Williams: How to Host a Lasagna Making Party [NY Mag] Winter Chicories With Date and Anchovy Dressing [Epicurious] Odette Williams x Carla Lalli Music at Books Are Magic [YouTube] TASTE Podcast 66: Odette Williams [TASTE]

The social media meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme, and we talk about it on this very special episode. Eli has been a friend of ours for years, and we had fun catching up about his journey from Michigan short-order cook to LA music marketer to NYC restaurateur, provocateur, and meme maker. Eli is truly one of one in the food world, and we hope you dig this conversation. More from Eli Sussman: @TheSussmans [IG] The Sussmans Are Way More Than Just Meme Kings [Food and Wine] Max and Eli Sussman Strike Out on Their Own [Food Republic]

Jamie Oliver returns to the show, and we could not be happier to talk with him about so many things. For those who didn’t grow up watching food TV, here’s the deal. Jamie pioneered a form of food television that brought cameras into the home in a way not previously seen. When The Naked Chef debuted on BBC Two in the UK and the Food Network in the United States in 1999, home cooking on TV was a stand-and-stir affair. Here, a young and floppy Oliver was cooking real food from a cool East London flat, talking viewers through the relative simplicity of making dinner. Oliver has gone on to write numerous cookbooks (selling 50 million in the UK alone) and create food TV that expanded beyond cooking, producing documentaries about the sugar industry and school lunches that transitioned his work from dude food evangelist to heartier activism. His latest book, One: Simple One-Pan Wonders, is out now. Oliver was a joy to have on the program, and we talked about spice blends, Cool Britannia, the sugar tax, Jamie’s future

Frankie Gaw is the author of a new cookbook, First Generation, and one of the most original voices writing in food today. In this episode, we talk about his journey from working at Facebook to authoring his book, which is part recipe collection and part memoir. We also talk about his love of Costco, and cooking with Reese’s Puffs cereal (two things we can also get behind). We hope you enjoy this conversation—it’s a good one. More from Frankie Gaw: Frankie Gaw’s Kitchen Is Filled With Dumplings and Dorito Dust [TASTE] Frankie Gaw’s Ideal Seattle Day Is Packed Full of Food [Dwell] Little Fat Boy [official]

Eunji Lee is a pastry chef running one of New York City’s most exciting new dessert spots, Lysée. Eunji was born in Korea and trained in France before working at some of the world’s top restaurants, including at Alain Ducasse’s Le Meurice in Paris and serving as the pastry chef at Jungsik in New York. Now she has her own dessert studio, Lysée, which has become one of the hottest tickets in the city. On this episode, we find out what it was like competing on one of France’s most popular cooking reality shows and what drives her to create some of America’s finest desserts. This is such a sweet conversation. We hope you enjoy it. More from Eunji Lee: An Ambitious Pastry Chef Debuts Her Own Dessert Palace in Flatiron [Eater] It’s Corn [Instagram] Lysée’s Pastries Reflect Korea, France and New York [NYT] Buy: Plating Dessert

From Otafuku’s OtaJoy yakisoba to Maya Kaimal tikka masala to Hamburger Helper, the dump-and-stir sauté sauce has been part of our cooking vocabulary for a generation—and for good reason. Packed with powerful flavors and the vapors of nostalgia blowing through a kitchen within minutes, these pouches, bottles, and jars can transform a kitchen in Tulsa to a stove in Kerala, Osaka, Seoul, or Tuscany. Kim Pham, cofounder of start-up food company Omsom, grew up with these sauces in her life, too. In this really cool episode, we speak with Kim about what the journey has been to found one of the most exciting brands in food. We find out about what inspires the company’s sauce research and development process, and we tap into the empathy needed to run a startup in 2023. We hope you enjoy this wonderful talk. More from Kim Pham: A Quest to Reinvent the Homemade Sauce [TASTE]  Meet the Tastemaker: Deuki Hong of Sunday Family [Omsom]

John deBary is a bartender extraordinaire, a cookbook author, and a great spokesperson for the bar and restaurant world. This being the start of “dry January” (for those who celebrate), we wanted to have John on to talk about the rise of the nonalcoholic (NA) movement and how spiritless drinking is hardly without spirit. We find out what it was like launching his own NA brand and what the future holds for the term “mixologist.” We always love catching up with John and hope you enjoy this conversation. More from John DeBary: From Bartending to Building a Drinks Company [Eater] Recipe: The Shark Pre-order: Saved by the Bellini

"Slow down and have coffee” are some great words to live by, especially if you love coffee as much as Nigel Price—the owner and creative force behind one of the most exciting coffee operations in America: Drip Coffee Makers. On this very exciting episode, we catch up with one of the coolest guys in coffee. We talk about why Nigel loves pour-over coffee so much, as well as some of the big problems with espresso. We also discuss how New Yorkers are embracing his very unique style of service. We’re huge fans of Nigel’s work, and we were so happy he stopped by the studio. Follow Drip on Instagram. More from Nigel Price: A Strong Case for Slow Coffee [TASTE] Now Pouring at Drip: Coffee Worth Slowing Down For [Bushwick Daily] TASTE Podcast 144: Jimmy Butler [TASTE]

Today on the show, we have a great time catching up with Tammie Teclemariam. Tammie is a New York–based writer who, for the past year, served as New York magazine’s The Year I Ate New York columnist—which, as the name suggests, was a rigorous look at New York’s techno-colored dining scene. We find out how she pulled it off, talk about some of her best and worst meals, and learn what’s next for one of our favorite food writers in the game. More from Tammie Teclemariam: The Best (and Worst) of the Year I Ate New York [NY Mag] What’s Wrong with Cocktails Right Now? [NY Mag] Caraflex Is the Ultimate Cabbage Flex [TASTE] Scalloped > Mashed [TASTE]

Today on the show, we have a really amazing conversation with Zosia Mamet. Zosia is an actor, best known for roles on Mad Men, The Flight Attendant, and Girls. She’s also the editor of My First Popsicle: An Anthology of Food and Feelings, a really wonderful collection of short (sometimes very short) stories from a unique cast of characters—fellow actors, food writers, comedians, and novelists. These include Tony Hale, Patti LuPone, Ted Danson, Ruth Reichl, and Jia Tolentino, and we talk about this unique collaboration. We also find out about who does the best craft service (“crafty”) on set, stealing cereal from The Michael J Fox Show, filming in Japan, and knowing her way around a pie or pumpkin bread. Fun stuff.  Also on the show, we continue our conversation about culinary school with Clarkson Potter editorial assistant Bianca Cruz. We’ve been following Bianca’s journey from school to stage and we find out how she did on her final exam and which big-time NYC kitchen she’s currently working in.  More from