807: Caroline Chambers on Hallmark Bakeries, Ramen Vongole, and Why She Ordered the Entire Taco Bell Menu

23:20Caroline Chambers:It was very ramen adjacent. I was in the middle of writing this book when we went there and had it. And when Lily and I eat out, Lily lives here. But, you know, when you live in the city, you're not like going to Union Square Cafe all the time. You're eating at your little local place where all the kids are. It's a little more occasionally. Yeah, it's a little more occasionally. So when I come, and I'm coming more and more often to New York, so we like have to slow this down because, you know, it's a pricey habit. Yeah, yeah. We'll like go out to like a really nice dinner. And so we're at Union Square Cafe.

23:46We get like three pastas, three salads because just the two of us. But you want to try everything. Of course, because you're researching. Yeah, you're researching. Put it on the corporate card. I mean, it's definitely an expense. It's for research. Oh, it's a write-off, baby. Well, you put it in the book. So it is a write-off. It is a write-off. I've got, I mean, this is direct. So they had this like chewy noodle clam pasta thing. And Lily is a very stereotypically does not cook. Like she was born in Boston but moved to New York when she was really young. Like nobody – she's never cooked anything in her life.

24:23Like she can barely boil pasta.

24:25Caroline Chambers:And she was like, how could you figure out how to put this in the book? And like she knows nothing. And this book is called Make It Fast. It's 15 – the max time you're going to spend on a recipe is 30 minutes, right? So I'm like, oh, Lily, like a Union Square clam pasta in 30 minutes. Ha. And then I like take another bite. I'm like, I could use like shitty ramen and make this. Yeah. By shitty, I mean, obviously. The best. The best. The most incredible, but affordable, yeah. Affordable. I could use store-bought, you know, how do you say the brand? Maruchan. Yeah. You know, sure, there's some preservatives, but it's going to be so good.

25:02It's going to be so fast. Yeah. And I could use that and make this. And that's what I did. And it's so good. I love the Avangale in a different format. It is a great combination. And really, like, getting clams, pretty easy these days. Yeah, totally. Decent market. Totally. Just got to wash them out a bunch. You can also use good old-fashioned clams from a, you know, from a can, from a jar.

25:27Caroline Chambers:Totally. And they're good. Yeah. Conservatives and tin clams are better and better each year. They really are. So good call. Like, maybe not even needing fresh. Yeah. I love it. But tell me about 21st century tuna noodle casserole. Okay. So growing up, both of my parents worked. We had this babysitter named Mary Nance. She's still like a very important part of our lives. Mary Nance was from Advance, North Carolina, and she had like the thickest accent ever. And she was a student at Wake Forest. I'm from Winston-Salem. She was a student at Wake Forest, and she was just like a part of our family.

26:00Caroline Chambers:She was from like her freshman year all through grad school. You know, my parents would go on like a two-week trip to Thailand, and this like 22-year-old woman babysat me and my two siblings for weeks. Amazing, incredible person. And Mary Nance had a super thick Southern accent. And my mom, when she left, would like stock the freezer a little bit with, you know, different foods that Mary Nance could pull out, pop in the oven, right? And one of my mom's specialties in the, you know, 90s was tuna noodle casserole, of course. I'm from Winston-Salem. but Mary Nance is from Advance North Carolina and so it was tuna, tuna noodle, tuna noodle casserole.

26:42Caroline Chambers:And so I just want everyone to know that when you read that, that is the accent with which you should say it. There's a voice in your, that's a voice happening, right? Tuna noodle, tuna noodle. And so it's basically like, this is a classic casserole, right? It's cans of tuna, it's egg noodles, it's cream of mushroom soup, It's like slopped together. There's cheese. It's so it really is so good just as it is. But I wanted to bring it into my current health standards of what I would feel really great about feeding my kids myself. And so it's just kind of like freshened up a little bit. I often call my cooking style like Southern Californian.

27:27So I've got this like southern influence. I love a casserole. I love, you know, like a pimento cheese, a biscuit. Like I love classic southern foods. But I've lived in California for almost 15 years. So they're just kind of like freshened up a little bit, lightened up a little bit. And that's what. So what's the lightening up of this casserole? What's the light part of it? So we remove the canned soups. we kind of make those in like a, we bring the essence of like gloopy, delicious, super flavorful, salty, creamy things without the cans. Yeah, yeah. Like using like a bechamel, like a fresh bechamel.

28:08Yeah, exactly. Something a little bit more like on the stove. Yeah, that makes sense.

28:11Caroline Chambers:A little bit more on the stove. It's still super fast, but you're not just dumping a can in. A little bit more virtuous. I like this recipe for the Coronado pork chop. And it's cool. Another moment in your life, and we talked about in the last episode, is like your husband, you know, is a SEAL. He was training in San Diego and working there. And you were in a 400-square-foot guest house. Yes. And like you say you were grilling almost all of your meals. Yes. So take us back to that time a little bit, Cara, and like how this pork chop came out of that period. Okay. So we're in, are we in 2012? My husband George and I, we met at UNC Chapel Hill.

28:51we have just gotten married and he's stationed back in san diego so he trained out here and

28:57Caroline Chambers:then he whatever got moved across the country we're moving back to san diego and this is like you know 2012 things were internet wise like a little harder back then so we had one of his seal buddies shane go check out this house that we had seen and he's like it's perfect it's really small but like you're you know five blocks from the beach you're just off the bridge coronado have you ever been to coronado yeah i have yeah ah it's just this like magical sunshiny people are walking their dogs like if you drive your car to the grocery store and a friend sees you they're like boo like everyone's on bikes beach cruisers all the time so we knew we wanted to live on the island and that's where his base was and we only have one car like we had to live on the island so we pull in we have rented this place sight unseen thanks to shane we pull in and i mean it was our first home together huge garage and then the house was the size of this studio yeah actually truly maybe probably about the size of the studio it had a wall kind of like a partition wall that separated the bedroom and the kitchen slash living room and it was absolutely perfect like it was bright and it was sunny and it was clean and it was like i can like picture every square inch of that place it was just like the happiest two years ever we went to the beach all the time i started like professionally cooking i had a catering business um but the kitchen was not a kitchen it was this like closet of a space it had a burner but there was no oven wow so one of those like you know countertop burners no oven no oven tiny little fridge so we had like a breville you know stovetop or a countertop oven thing that i you know got at williams sonoma like from our wedding registry and we thus grilled pretty much everything and this is when i became like i had never grilled before right like i was i was 23 i'd never grilled before but i this was when I became like really grilling obsessed.

31:04And when I say grilling obsessed, people are always like, oh, you must be a charcoal. No. No, you flip the switch and it's on. I flip the switch. Like I, my whole brand is what to cook when you don't feel like cooking. You're not perfectly, you know, doing the thing with the charcoal. Witch history, right? We don't have time for that. We are flipping a switch and like, bam, we have like the world, the world is at our fingertips. So I'm a huge griller. There's an amazing, it's still there. little market on Coronado called Bonies. And they are one of those places that has like six types of marinated meats and they never change.

31:39Yeah. And they're all like really, really good. And so one of them, what is their name for it? I think it's called black pepper pork chops or black pepper, black pepper, whatever the meat is. And it's like super savory. It's kind of sweet. I'm a big like sweetened. Absolutely. Especially with marinades. Yes. You need to have a little bit of sweetness. When people are like, oh, sweet and savory, I'm like, what is wrong with you? It's called balance. It's the American palate. Yes. Like that balance. Oh, like teriyaki. Yeah. You know, that sweet, salty. So good. So this Coronado Pork Chop, and then it has a bunch of grilled veggies with it because every recipe in the book is a complete meal.

32:19And it's just so good and like savory and sweet and all the things. And it really takes me back. It's a very cool story to hear, kind of like the genesis of your professional career. And the fact that you're calling back to it in this new book a lifetime ago then, but you're still using these recipes. Yes. Shows that these are really personal recipes that you're posting on Slip Snack or in the book. Yeah. Love that about you. Writing a cookbook is such a fun exercise because you get the cookbook deal. and especially me like I write a new and most cookbook authors are writing a lot of recipes I write I have to write like a really great new recipe every single week right and then all of a sudden you get a cookbook deal and it's like okay now write a hundred really great recipes in addition to the one per week in the next six to seven months and it's like oh okay so you're really you know all three recipes that we've talked about just now are like I had to kind of like you like take yourself on a journey through your life you're like okay my mom you know southern cooking like what could i talk about there that's interesting how does it fit into this book ah tuna noodle and then you're like okay you know you'll have a meal at a restaurant with a friend and you're like oh that's perfect and it doesn't have this huge storied history in your life but you're like oh it has to be in there the ramen vanglai and then and then the cornado pork chops

33:45Caroline Chambers:are like, that marinade is, we make it all the time. Another story from your life is the recipe inspired by Tate and Gray. Yes! Now, Tate is rad. Tate Hufford from Best Day. Tate Hufford is rad. And it's my favorite N.A. beer. We're starting to get more of it on the East Coast. Good. You saw it at Whole Foods Party Pack. Love what Tate's doing. You had introduced us a long time ago. He was on the podcast, and I love that. God, he's the best. Tell me about this barbecue chicken that was inspired by a trip to Minnesota. Minnesota, upper Midwest, baby. Shout out. Minnesota in the summer. Okay, speaking of places where you were like, do you get recognized in New York?

34:26This is two summers, three summers ago at this point. Okay, so Gray grew up in Minnesota, and her family has this just like dirty dancing style, you know, like hasn't been touched. Like there are shelves that have had the same photos and books on them for 50 years style lake house on Lake Minnetonka. Have you been there? No, I know the area. I've not been to actual Lake Minnetonka, but I have friends who. Like, okay, so Minnesota is cold as hell, right? Most of the year. Most of the year. These people are, this lake where I was, you know, on a boat in a bathing suit. During the winter, people play hockey on this lake.

35:10They skate on this lake all winter long. And what Gray was telling me is that what she really loves about Minnesotans is, I think in some parts of the world, when it's cold, you really go inside and you hibernate. And Minnesotans are like, no. We've got ice hockey leagues or lake ice hockey leagues. They really get out. They get on their jackets and they get out. So Lake Minnetonka, her parents' house is right on the water. So they have a boat. and we jet across the water to, we like leave all the, at this point, I think we had two kids each and there's three families, so six kids. We leave all the kids with a babysitter and we get on the boat and just the grownups go across to this town called Wyzetta, Wyzetta, Minnesota.

35:55And I'm telling you, I've got to do a book tour or something on this lake at some point because I've never been recognized so much in my life. Tate is, Tate's one of my best friends and he's just like not an internet guy. Like he's a little oblivious to like internet things. Bless him. Oh, I'm, bless him. So I get recognized once and he's like, interesting. I get recognized another time. And he looks at me and he's like, Carol, are you like famous or something? And I was like, well, I'm not famous, but you know, I have like a pretty big Instagram. At this point I had like 100 ,000 followers. And he's like, you do?

36:29Caroline Chambers:He had no idea. Like he had literally, he knew about the newsletter. He had no idea that like anybody would ever recognize my face. He was like, this is crazy. It's funny. So, why is that a, I can't remember the name of the restaurant right now, but it was this like grilled barbecue chicken, grilled peach, beautiful, huge salad. And it's like Gray's favorite salad. And she'd been telling us about it like for weeks leading up to this trip. And so that, I kind of recreated it in what to cook fashion, just fast and easy. and is it called the barbecue chicken chop yeah yeah exactly you know when you write a book oh you forget that you forget them all i mean you forget the exact you've really recalled quite a few you don't even have the book in front of you i've had barbecue chicken chop it is so delicious so fast so easy it's a the real kicker here is that we make a vinaigrette using like store-bought barbecue sauce oh no way yes and it's so good okay so it's like barbecue sauce it's kind of like think of the barbecue sauce as almost like the the Dijon.

37:32Yeah. Open pit or bullseye. Or both or neither. Just just like whatever it could be any could be hunts. Like I think I used like stubs. Stubs. Yeah. Sure. Great. I think I use stubs. Yeah. And because that again it's like what can everyone find everywhere. And like OK so I'll do with what to cook with the newsletter especially. But also the book. You want everything to be accessible everywhere. But with the newsletter, because everyone's cooking the same recipe that week, I'll do, like, an Instacart search in, like, five completely random parts of the country where I know I have readers. Really smart.

38:11Caroline Chambers:And I'm like, what barbecue sauce is the easiest to find there? So I'll just search, like, barbecue sauce on Instacart. Instacart's, like, my number one research tool. So, you know, we use barbecue sauce and then it's, like, you know, vinegar and a little bit of oil and make this, like, really delicious barbecue dressing. It's so good. It's so good with a chopped, with like a grilled chicken. Oh, my God. You know, barbecue sauce. What a feat. I mean, a lot of people, like, not a lot, but some people don't like it. My wife included just don't like the taste. I'm like, are you kidding me? Crazy.

38:39Oh, it's like the perfect condiment. No, it's the perfect condiment. To add acidity with more vinegar and then add a little bit of oil. It's so good. I'm super into that idea. It's really cool. It's a really cool drug. We could talk all day. I know. There's so much great stuff in this book.

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39:31The Breezely Collection is in store now, or you can shop online at lululemon.com. Who cares about your poops? Ollie does. That's why Ollie's science-backed gut health lineup helps support your family's regularity. From daily probiotics to fiber gummies your kiddos will love. Find it all on ollie.com. That's O-L-L-Y dot com These statements have not been evaluated by the Food and Drug Administration This product is not intended to diagnose, treat, cure or prevent any disease On This is Taste, we ask guests about the discerning taste So to close this interview, here's a little rapid fire Fast and Furious taste check Carol, are you ready?

40:11Caroline Chambers:Oh gosh, I'm ready The best fruit? Strawberries Love it The worst vegetable?

40:21The worst vegetable is okay kohlrabi is cool but it's too hard too hard to do something interesting with it yeah I agree I feel bad for kohlrabi but it's just like I see it and I'm like I want to like you but I don't want to like deal with you your new FedEx guy is going to be dropping some kohlrabi I just know the board is going to be getting in touch

40:43Caroline Chambers:big kohlrabi is coming for me we're not that hard yeah we're not that hard we got some ideas I mean listen get in touch kohlrabi We can definitely chat on the show. I would love to figure out how to make you a little more weeknight accessible. What is your typical breakfast? Oh, I don't eat breakfast. Tell me about that. So a few years ago, I've never been hungry at breakfast. And I've like forced myself to eat breakfast because, you know. People told you to. Most important meal of the day. One of Georgia's seal friends, Andrew, was visiting us. And he was running one of those crazy person races where they run like 50 miles in the desert.

41:18Caroline Chambers:and then like swim 50 miles, like big, big, big, crazy race. And so he was training. So he was visiting us. He didn't have a car. So I was dropping him off at a park, at a, you know. In the middle of a desert. In the middle of a desert to go run like 25 miles up and down mountains. And I was like, I need to make you some breakfast. What do you want? Like I've got eggs. And he was like, no, I don't eat breakfast. And I was like, you're about to run 25 miles without eating breakfast? and he was like yeah like all my whole same he had the same story he was like my whole life everyone told me to eat breakfast I never was hungry like I you know I finally stopped eating breakfast and like I feel so much better and I was like wow thank you and I took that permission and I have never looked back I genuinely am not hungry until like noon and it is like totally changed my life I feel better I like you know like instantly in in like a year like lost 15 pounds because I'm just not eating breakfast yeah and i i don't miss it and i don't feel weird every now and then so i'm a hiker and every now and then i'll go on a hike and i'll be like if i didn't have like a great dinner the night before or something i'll be like yeah you'll feel a little bit but it's very rare yeah i get it and i think that there's definitely a very modern way of especially with the intermittent fasting being a thing and 18 off and the rest yes kind of thing so people always are like whenever i whenever they find out that i don't eat breakfast they're like oh you you're an intermittent faster and like it's not that deep for me.

42:46I just don't eat breakfast. Like if I have never counted the hours. No, no, no. It's like you listen to your body. Yeah. I just don't eat breakfast. Mindfulness. But like if I'm hungry, I'll eat breakfast. Yeah, yeah. But I'm just not. I don't know. I think it's really, really great advice. I think it's listen to your body and if you aren't hungry, try it out. Oh, am I allowed to ask? You can ask me. I actually start with a high protein, low fat yogurt. Like nerd zone. Like I just, it's kind of just like ritual. Yep. But I like to work out in the morning, so it's kind of that thing. But your guy is kind of giving me a little bit of thought.

43:18You know, it's like 25 miles in the desert without food. Nothing. It's also like he's a seal.

43:24Caroline Chambers:And then he got back. He's a seal. He's a little different. A little different. Like physical and mental different than you and I. But it really like I was like, oh, I'm not running 20 miles. I'm like dropping my kids off at school. So maybe I don't need breath. Maybe doing like 20 minutes of strength training. Like, okay. The best dessert. Okay. The best dessert. Are you ready? Yeah. This is the most fun thing. If you show up to somebody's house and they've told you to bring dessert, you bring like three tubs of Tillamook ice cream. Or like you can go fancier, but I like the tub to be large. Because if you bring just pints, which is how you can find fancy ice cream, like a Jenny's or a Van Leeuwen or the little guys, Tillamook, you're bringing like the tub, right?

44:12and it's so good. You're bringing the big tubs. You're bringing three of them. You're bringing like, you know, vanilla and then like a chocolate adjacent but not just plain chocolate, like a chocolate brownie or something and then like maybe something a little fruity or maybe like a mint chip. Something cool. And then you're bringing like every single topping. Maybe you're making your own hot fudge if you're like feeling crazy. I actually cut, I had a dessert chapter in this book and we ended up cutting it because I had too many other dinner recipes

44:40Caroline Chambers:but I'll share it at some point. Book three. Book three will be all what to cook. We don't feel like. You know, book threes are always dessert. I mean, look at the playbook. That's so true. Or you fight it and don't make it book three. That's your choice. Oh, book three will not be a dessert. All right. I do not make enough desserts. Thanks. Because I'm literally telling you the best dessert is to show up with store-bought ice cream, sprinkles, and you look like an absolute hero. Yeah. But you have to, like, disappear when, like, everyone's finished, you know, eating dinner and everyone's hanging out.

45:08I also, like, am in mom mode. Yeah, yeah, yeah. All of my dinners also involve a ton of children. So you're going to take like some baking sheets or some way to like keep this kind of clean. And you're going to put all the ice cream and all the topping on like two baking sheets to keep it kind of contained. And you're going to bring like tons of cool sprinkles. There's this brand called Fancy Sprinkles. They're on Amazon. You can find them everywhere. I know them, yeah. And they're just like cool and like kids freak out and they taste good and they're crunchy. You're going to bring some fancy sprinkles.

45:36you're going to bring whipped cream hot fudge caramel sauce and like people are going to go crazy and you look like an absolute hero. Hero. I've done this. Hero. I've certainly done this. It's the coolest move. It's definitely the coolest move. I like doing the big pints because you want to you know it's at the end of a dinner party or a hang. It's a little indulgent. You want to have a little more ice cream than you used to. And you want to like go back for seconds. Exactly. Because you had that combination that you've created. And I think the three big tubs over the six different tiny pints is like i can't remember which chef it is it's not tom colicchio some one of the like big dudes has like a famous line that he like hates top like share plates and the small pints to me at a dinner party are almost like that like no i

46:26Caroline Chambers:don't want a spoon no of lemon bramble berry i don't want one spoonful i want a bowl ass full of ice cream. Like, no, I don't want one spoonful of six different ice creams. I want like, I love it. I want an ice cream sundae. The Tillamook chocolate peanut butter is elite. Oh, it's insane. Absolutely elite. The Tillamook mint chip is truly, I think, the best mint chip. I love that. They are good at ice cream, those guys. A restaurant you wish you could bring back from the dead. Okay. Do you want to know the first one that comes to mind? The first one that comes to mind got dead for a very good reason.

47:03the spotted pig was right by Lily's old apartment and it was a very fun vibe for the for the diner it had some dark things going on and so it is dead for a very good reason but I have this like I have such good memories of dining there and having that huge burger with all the fries so and all the cool pigs in the dining room and all the cool pigs in the dining room it's important to not acknowledge dead for a reason, horrible place but great food. Great food. And great vibe. And really unfortunate to know the vibe. Yes. It wasn't as good as the front of us. Like every time I mourn that it's dead, I'm like it had to die.

47:45It had to but the unique space of it all and really Did anything ever open there? Oh that's a great question. I don't know. I know. That's a really good question. There was a time when Gabrielle Hamilton was going to acquire the space years ago though and I had to look that up. I know. Put a pin in that one. I mean, it's like such a great corner spot. Yeah, that townhouse is cool. It's got to be something there. Yeah. When you're craving fast food, where are you going? Oh, okay. So I'm in California, so In-N-Out is the obvious. In-N-Out fries suck, but the burgers are really good. The day before I went into labor with number four, I had this like insane craving for Taco Bell.

48:25I've not eaten Taco Bell in like 15 years. I'm sorry, by the way. That I had the craving or that I hadn't eaten it? That you hadn't eaten it in 15 years. oh my god it's so good yeah what's wrong with me what's wrong with you so i call my husband he's on his way home from work and i'm like you got to turn around you got to we live like out in the country so all the taco bell all the fast food is like over by his office i'm like you're almost home you got to turn around you've got to go get taco bell and he's like what like i've never made this request i was like he's like what do you want i was like i have no idea i don't know what people eat i don't know what to get at taco bell i was like get one of everything and he was like That's insane.

48:56It's a huge menu. I was like 40 weeks pregnant. I was like, get one of everything. He comes home with one of everything. He was like, this was like$300. I was like, yeah. And so we had this like feast, this Taco Bell feast. I've never gone into labor on my own. I always have to like go to the hospital and get induced. I went into labor that night. So Taco Bell is now my favorite fast food. Taco Bell medicinal. Taco Bell medicinal. Taco Bell epidural. or Taco Bell Pitocin. Pitocin, Pitocin. Oh my God, I love that story. I mean, ordering everything on the menu is definitely goals for me. Absolute goals.

49:34I like, something came over. I was a woman possessed. Yeah, but you were like, I can't decide, so. I had to have it. My husband is, we're both really frugal and like no food gets wasted at our house, but he is just shockingly so. Yeah. So he then, anything that didn't get eaten that night, he froze. And then that was like his food for the first several weeks of postpartum.

49:59Caroline Chambers:Frozen Taco Bell. Do you respect that? I respect it. I know for a spouse, it maybe is, you know, the organization of the freezer could be challenging. Yeah, yeah, yeah. That's right. I'm like trying to like shove breast milk in between like just chalupas. Like the cinnamon twists from last month. Exactly. Two more. Your favorite city outside America to visit for food. Okay. I love London. Yeah, so good. Okay, I love London because they have, like, the best of everything. It's such – it's kind of – it's a lot like New York in that you just are getting, like, the best of everyone moving there and wanting to share what they have to offer.

50:39So, like, you have the best Indian. You have the best, you know, the best of everything. Good call. I'm like popping into like a classic Otolinghi in London for lunch and they just have those salads piled behind or not even behind a display case like there's just like huge salads piled everywhere and you just like point and pick. What merchandising there? So smart. That is. I love that place. Like get me to an Otolinghi for lunch with a girlfriend. Last one your favorite sandwich. Okay like a fat Italian sandwich. Yeah. Like I want like at least three different types of highly processed deli meats.

51:22I want like it to be so drenched in like a really vinegary vinaigrette that you have to eat it really, really fast or else it'll completely fall apart. I want shredded iceberg. Yeah. Red onion. And oregano. And oregano shaken. Hell yeah. Not even like the vinaigrette. That just... You're taking me to childhood. Ugh. And like, what's the cheese? Provolone? I mean, they have Pro... I think Provolone is definitely the cheese, obviously. That's right. You know, Subway has their versions of it, but I think when you go into like a local shop, it's Prove. It's Prove. Ugh. That's it. Dude, I know what I want.

52:01What's your sandwich? I mean, banh mi. Oh, that's a great answer. Banh mi with a bullet, but that's just me. I mean, but I'm close on the Italian. Okay, I just saved a banh mi place in New York. Oh. Bon-On Bon-On Bon-On yeah yeah okay yeah yeah David Leibovitz oh cool was just here on his book tour yeah yeah yeah we had him in oh you did yeah the bookstore yeah okay I love his is he an author of yeah yeah yeah so I love I'm a reader of his sub stack yeah he was one of the like OGs on sub stack and Susan Spungen yeah that's it told him to go there yeah and he told me via his sub stack to go there chain of references thank you thank you Susan to David to Caro that was a lot that was a lot that was a big chain but we got there and you knew exactly the place I was talking about is it as good as he and Susan's head I haven't been there what I know I don't know oh my god that's your sandwich I love that sandwich I think it's pretty close to here it's pretty close to here I know I should go okay Caro this is there you go maybe we'll meet there next time we hang let's hang okay Caro this has been so much fun thank you so much thank you for having me

53:11This is Taste is hosted and produced by Eliza Abarbanal and me, Matt Rodbar. The show is edited by lead producer Clayton Gumbert and supervised by Pat Stango, director of media production and development at Penguin Random House. Thanks to Shalia Harris and the production team at Penguin Random House. Theme music by Steve Rydell. Episode portraits by Louise Zergon Pomeroy. Logo design by Ellie Skirzat and Ian Dingham. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste.