Podcast · 632 episodes
This Is TASTE, page 2
by Aliza Abarbanel & Matt Rodbard · English
If 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
All episodes, page 2
821: Carla Lalli Stopped Performing and Started Cooking for HerselfCarla Lalli’s new book Food is a Feeling and how cooking became her emotional lifeline after her divorce—reframing “comfort food” away from guilt and “guilty pleasure.” She also discusses…12 Aug 2026 · 56 min · 24 chapters
820: Airplane Food, Elite Status Chasing, and What the Airlines Don't Want You to Know with Zach GriffAirline food and why it tastes different at 30,000 feet; how airline lounges and elite status are built around dining; and what airlines “don’t want you to know” about catering and meal selection.10 Aug 2026 · 1 h 2 min · 36 chapters
819: Confessions of a Cookbook Literary Agent with Sally EkusSally Ekus, senior cookbook literary agent at JVNLA (Eckes Group), explains how cookbook book deals are built and sold: querying, shaping proposals, pitching “on sub,” deal terms/contract…8 Aug 2026 · 1 h 16 min · 31 chapters
818: It Took a Chef to Make a Buzzy Drinks Brand like Faccia BruttoThe episode centers on Faccia Brutto, an Italian-style amaro/aperitivo brand in Brooklyn, and how founder and distiller Patrick Miller built it from a chef’s hobby into a scaled spirits business.7 Aug 2026 · 1 h 2 min · 31 chapters
817: TASTE Travels: Kingston, NYA “Taste Travels” day trip through Kingston, NY, profiling the town’s food-and-drink culture and several local staples, with a focus on Spanish/Andalusian flavors, Mexican diaspora food, and classic…5 Aug 2026 · 1 h 16 min · 23 chapters
816: The Pad Thai–Free Zone with Bangkok Supper Club’s Jenn SaesueJen Sesue (Bangkok Supper Club / Fish Cheeks / Bub’s Bakery; 55 Hospitality) discusses why she built a point-of-view Thai menu “no pad thai,” how Fish Cheeks and Bangkok Supper Club evolved…3 Aug 2026 · 45 min · 31 chapters
815: Anthony Bourdain’s Life Was a Movie. Matt Johnson Directed It.Matt Rodbard and director Matt Johnson discuss A24’s film Tony, about a young Anthony Bourdain, and connect it to food, restaurants, and specific creative choices (Provincetown summers, ketchup,…31 Jul 2026 · 46 min · 16 chapters
814: How Pierce Abernathy Went from Instagram to Your BookshelfPierce Abernathy’s journey from Instagram recipe videos to his debut cookbook, Every Leaf, Every Stem, focused on seasonal plant-forward cooking, using overlooked produce parts, and reducing food…29 Jul 2026 · 57 min · 23 chapters
813: Anthony Bourdain in 2005: Direct From CassetteA newly released, 20-year-old cassette recording of Anthony Bourdain from 2005, made during the early run of No Reservations.27 Jul 2026 · 53 min · 21 chapters
812: Building Birdee Bakery with Renata AmeniRenata Ameni, chef partner of Birdie Bakery and all-day café in Williamsburg, discusses her path from Brazil to elite fine dining, then shifting to a more comforting, neighborhood-focused bakery; she…25 Jul 2026 · 42 min · 22 chapters
811: 1990s Los Angeles and 2010s YouTube with the Internet’s Grill Dad, Noah Galuten Noah Galuten discusses his new grilling-focused book Grill Time, his path from UCLA theater student to LA pitmaster, how he treats a gas grill like a weekday kitchen appliance, and his Mexico…24 Jul 2026 · 48 min · 28 chapters
810: The Boss of Your Kitchen con Omi HopperOmi Hopper discusses her debut cookbook Cooking con Omi, a “love letter” to Puerto Rican home cooking, blending family stories with traditional recipes plus her “Omi-fied” twists and empowerment…22 Jul 2026 · 42 min · 19 chapters
809: Claire Saffitz’s Summer Baking and Next Book Plot TwistLive conversation with Claire Saffitz about summer baking (Hudson Valley), her next book project, and behind-the-scenes of her YouTube recipe production; plus host Eliza Barbanel’s “three things”…20 Jul 2026 · 1 h 23 min · 35 chapters
808: The Man Who Coined Fusion Cuisine and Discovered Charlie Trotter with Norman Van AkenChef Norman Van Aken discusses coining “fusion” (1989 Santa Fe symposium), his “New World Cuisine” philosophy for Florida, and how local cultures shaped his cooking from Key West to Miami and Orlando.17 Jul 2026 · 1 h 11 min · 29 chapters
807: Caroline Chambers on Hallmark Bakeries, Ramen Vongole, and Why She Ordered the Entire Taco Bell MenuCaroline Chambers discusses her food media career—running a large Substack, balancing paid partnerships with unpaid brand love, and writing “walkaway recipes” that make weeknight cooking fast and…15 Jul 2026 · 53 min · 19 chapters
806: Lydia Pang Argues “Stinky” Is a Great ThingLydia Pang discusses her memoir Eat Bitter, which reframes “resilience” through Chinese concepts of eating bitterness (chi ku) and Hakka identity.13 Jul 2026 · 59 min · 24 chapters
805: Real Talk About Drinks Writing and Trend-Chasing Bars with Echo Lake’s Chloe Frechette Chloe Frechette (Echo Lake/Undercurrent) discusses her shift from drinks editor at Punch to co-owning two rum bars in Williamsburg, plus how she designs menus to avoid trend-chasing, what she thinks…11 Jul 2026 · 38 min · 14 chapters
804: Toby Maloney Made Half a Million Cocktails. Emma Janzen Was Taking Notes.The episode is a conversation about craft cocktail culture and the making of the book The Classic Cocktail Session (a prequel to The Manifesto).10 Jul 2026 · 1 h 5 min · 29 chapters
803: Netflix's Culinary Monster Finally Gets His Own Kitchen with Hasung LeeHa Sung Lee (Netflix’s “Culinary Monster”) discusses his path through elite kitchens, competing under an alias on Culinary Class Wars, and opening his New York restaurant Oyette (“Oya”)—a…8 Jul 2026 · 53 min · 27 chapters
802: 200 Million People Watch Vikas Khanna Talk About Indian Food. Here's What He Couldn't Say on TV.Vikas Khanna discusses building Indian cuisine’s legitimacy in New York and India, and what he “couldn’t say on TV,” centered on his restaurants (Janoon, Bungalow) and his long-running role on…6 Jul 2026 · 1 h 2 min · 27 chapters
801: We Went to the Summer Fancy Food Show. We Have Notes.Matt Rodbard and Dan Fromer recap the Summer Fancy Food Show (70th anniversary) at the Javits Center, sharing consumer-trend takeaways and standout products they tried across pavilions and startup…3 Jul 2026 · 49 min · 25 chapters
800: How Long Gone’s Jason Stewart on Erewhon Losing the Pizza Plot, Noma’s LA Adventure, and a Visit to Ballerina FarmJason Stewart (How Long Gone) discusses his vegan/vegetarian past, what he eats and thinks about in London and Los Angeles, and his experiences with Erewhon, Noma (including the LA pop-up), and…1 Jul 2026 · 1 h 5 min · 26 chapters
799: The Dream of the $50 Dinner in New York Is Alive and Canada's Wild Run at North America’s 50 Best with Luke FortneyFood writing and restaurant industry trends, with five reported stories: coffee shops adding full brunch/lunch menus; grocery stores shifting from service to branding and “slotting fees”; finding…29 Jun 2026 · 52 min · 18 chapters
798: French Training, Japanese Soul: Tadashi Ono's Long Road HomeTadashi Ono’s “long road home” through French fine dining to Japanese comfort food, plus his latest cookbook Japanese Comfort Cooking and how he translates Japanese flavors into approachable,…27 Jun 2026 · 46 min · 21 chapters