The Taste Podcast

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: A Chicago Tradition for 75 Years and Counting [NBC 5] Tavern-style Chicago Pizzas in the Pacific Northwest [Pizza City Podcast] Buy: The Ultimate Chicago Pizza Guide

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: Regiona

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: The New Rules of Nonstick [TASTE] The Great Camp Cooking Boom [TASTE] Wait, Canned Salmon Is Good? [TASTE] Why Does This One Couch From West Elm Suck So Much? [The Awl] 

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: Chef Einat Admony Cooks From Home – and the Heart – in Kerhonkson [HV Mag] A Pita Is Born in New Jersey [TASTE] The Israel Issue [TASTE]

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: Can This Chef Make a 3-Course Meal in a Coffee Maker? [Youtube] My Favorite Brussels Sprouts Recipe [Youtube] Welcome to the Chocolate Chip Cookie Wars [TASTE] Looking for Cookies in All the Wrong Places [TASTE]

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 Quest and Perfect Pan Pizza Additional Reading: The Future of Pizza Is Crunchy and Square [TASTE] The Flour Tortilla Has Ascended [TASTE] Morgan Eckroth’s 2022 US Barista Championship Winning Routine [YouTube]

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! Buy: The Cook You Want to Be  Additional Reading: Andy Baraghani’s Essential Kitchen Tools [Bon Appetit] How Andy Baraghani Became the Internet Boyfr

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:   @eitan [TikTok]  $500 Wagyu Steak: Amateur vs. Chef [YouTube] Spaghetti & Meatballs | Brother vs. Chef: Cooking Challenge [YouTube]

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: Who Called the Carbonara Police? [TASTE] A Very Roman Rice Ball [TASTE]  Substack’s Food Fellows [release] TASTE Podcast 71: Eric Kim  Buy: Olives and Oranges and The Four Seasons of Pasta

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:  The Virtuous, and Virtual, Activism of Studio ATAO [TASTE] Toolkit for Recognizing, Disrupting, and Preventing Tokenism in Food Media [Studio ATAO]

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: Everything You Need to Know About Cascatelli [The Sporkful] Are The Jell-O Heirs Cursed? [The Sporkful] Are Shallots Bull$#!t?  [The Sporkful]

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. Buy: The New Rules of Coffee  Additional Reading: The Future of Ice Cream Is Here, and It’s Vegan [TASTE] Seltzer Is Over. Mineral Water Is Forever. [PUNCH] My Favorite Cold Brew Isn’t Cold Brew at All [TASTE] What Your Hangover Food Says About You [TASTE]

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: The Weekday Approach to Eating Less Meat [TASTE] The Roast Chicken Conspiracy [Cup of Jo] Black Calamari Orzo [Kalustyans] Should You Write a Cookbook? [Everything Cookbooks]

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: I’ve Made Everything from Gnocchi to Mapo To ] fu in My Camper Van’s Kitchen [The Strategist] Masa Harina Cornbread [Los Angeles Times] Eric Kim’s Maple Milk Bread [The New York Times]

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: American Pie [Eater] Why do people on TikTok Chew Like This? [Gawker] I’m Sick of Scrolling Past Essays to Get to Recipes I’m Not Paying For [Eater] Give Your Dumpling a Crispy Skirt [TASTE]

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: Subscribe to Emily’s newsletter: Five Weeknight Dishes  The Fish That Makes Me Want to Cook [New York Times] One Huge Hog, One Long Day and a Nourishing Southern Tradition [New York Times] Why Does Every Recipe Have to Be Magic? [TASTE]

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: Caroline Schiff’s Salted Honey Focaccia [TASTE] Yurrita Boquerones in Vinegar [Fresh Direct] Sohla El-Waylly’s Braised Lamb Shoulder with Dried Chiles and Dates [Serious Eats]

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:  A Lamb Stew With a French Onion Twist [New York Times] The Scientific Methods of J. Kenji López-Alt [Seattle Met] J. Kenji López-Alt says Seattle’s bagels are as good as New York’s [Seattle Times]

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: High-Gluten Flour Non-Diastatic Malt Powder Pumpernickel Flour

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: 45 Pasta Shapes and Counting [TASTE] Recipe: Spaghetti alla Puttanesca [Pasta] Recipe: Spaghetti with Colatura and Bread Crumbs [Pasta] Buy the book: Pasta: The Spirit and Craft of Italy’s Greatest Food, with Recipes