This Is TASTE
- Episodios
- 870
- Se publica
- varias veces por semana
- Último episodio
- 13 Nov 2026
Sobre el podcast
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
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Episodios 870
867: Inside the 2026 Eater Awards with Nadia Chaudhury: 44 Cities, 55 Winners, Zero Regrets
Nadia Chaudhury spent a decade handing out Eater Awards in Austin. Now she’s helping pick the national list, which is out now. The deputy editor of Eater Northeast returns to break down the 2026 Eater Awards …
Notas del episodio
Nadia Chaudhury spent a decade handing out Eater Awards in Austin. Now she’s helping pick the national list, which is out now. The deputy editor of Eater Northeast returns to break down the 2026 Eater Awards: 55 winners, 44 cities, and one very busy year of eating. She and Matt talk second-act restaurants from proven teams, Phila Lorn’s big year, and the comfort classics comeback.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including: Matt is loving Tochi ube popcorn, he stops by Demo in the West Village, and makes it back to Moosewood in Ithaca after almost 30 years. Aliza checks out Ambassador’s Clubhouse, Sa Ram Rom Thai in Elmhurst, and Lok Kee in Manhattan's Chinatown.
Read: Eater Awards 2026
Subscribe to our new podcast: Eye Level
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866: How Fuchsia Dunlop Became a Chinese Food Folk Hero
Fuchsia Dunlop is an English writer and cook who specializes in Chinese cuisine. She’s been researching Chinese culinary culture since the ’90s, when she became one of the first Westerners to train as a chef at …
Notas del episodio
Fuchsia Dunlop is an English writer and cook who specializes in Chinese cuisine. She’s been researching Chinese culinary culture since the ’90s, when she became one of the first Westerners to train as a chef at the Sichuan Higher Institute of Cuisine (四川高等烹饪学校) in Chengdu. She has authored seven books, including the new cookbook Five Tastes: The Magic of Flavor in a Chinese Kitchen. It’s so special to have Fuchsia in the studio for the first time to share her expertise and what makes this new book so special.
Subscribe to our new podcast: Eye Level
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865: ADIP’s Jesse Jenkins Makes Cooking Videos We Watch to the Very End
Jesse Jenkins grew up skating in Los Angeles, bused tables, moved to London, and spent a decade as a fashion photographer before a COVID lockdown instinct to start filming dinner made him ADIP—Another Day in …
Notas del episodio
Jesse Jenkins grew up skating in Los Angeles, bused tables, moved to London, and spent a decade as a fashion photographer before a COVID lockdown instinct to start filming dinner made him ADIP—Another Day in Paradise—one of the most recognizable cooks online. In this episode, Matt catches up with Jenkins to talk about his California roots, his unique visual identity, and his mastery of cooking (and saucing and herbing) roast chicken.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including a new coffee magazine from Bar Ista, a visit to the buzzy NYC restaurant Faux, and Buffet hosts a cool reading event. Also: Superiority Burger has a new chef, Diljān Bakery is doing great pizza, and on the scene at the California Olive Ranch fall harvest.
Subscribe to our new podcast: Eye Level
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864: Nixta Taquería Loves Tahdig and Tacos in Equal Measure
Nixta Taquería is an award-winning, genre-bending restaurant in Austin, Texas, helmed by Sara Mardanbigi, head of operations, and Edgar Rico, a chef whose résumé includes Son of a Gun, Sqirl, and Pujol. The …
Notas del episodio
Nixta Taquería is an award-winning, genre-bending restaurant in Austin, Texas, helmed by Sara Mardanbigi, head of operations, and Edgar Rico, a chef whose résumé includes Son of a Gun, Sqirl, and Pujol. The Iranian-Mexican couple has won the devotion of their city and recognition from Michelin and the James Beard Awards with an ambitious in-house masa program, duck carnitas tacos, and sholezard, a creamy Iranian rice pudding. Now they’re sharing Nixta’s greatest hits and plenty of homestyle recipes from their respective heritages in a new cookbook, Nixta Taqueria Presents: From Tacos to Tahdig.
Subscribe to our new show: Eye Level
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863: Little Fish’s Anna Sonenshein and Niki Vahle on Fundraising, Firing 50,000 Fish Sandwiches, and That $20,000 Fridge
Anna Sonenshein and Niki Vahle are the chefs and co-owners of Little Fish in Los Angeles’s emerging Melrose Hill neighborhood. The pair met while cooking at Son of a Gun, turned a COVID-era pop-up fish sandwich …
Notas del episodio
Anna Sonenshein and Niki Vahle are the chefs and co-owners of Little Fish in Los Angeles’s emerging Melrose Hill neighborhood. The pair met while cooking at Son of a Gun, turned a COVID-era pop-up fish sandwich into an Instagram sensation, and spent four years raising money to open their amazing restaurant. Anna and Niki join the show to talk about the money topics nobody likes to talk about. That includes cold-DMing restaurant owners to see their books and a $20,000 dry-aging fridge that lets them buy whole yellowtail straight from fishermen. We also talk about Little Fish Cafe’s return to Echo Park.
Check out our new podcast: Eye Level
The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice.
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862: Ryan Bartlow of Ernesto’s and Bartolo, Formerly of Alinea, Momofuku, Akelarre, Is Kind of a Living Legend
Ryan Bartlow spent his early twenties walking home from a three-Michelin-star kitchen in San Sebastián to living in a tiny apartment above a Basque tavern to working on the opening crew at Alinea—the kind of …
Notas del episodio
Ryan Bartlow spent his early twenties walking home from a three-Michelin-star kitchen in San Sebastián to living in a tiny apartment above a Basque tavern to working on the opening crew at Alinea—the kind of dedication to cooking that eventually becomes a book. Now chef-owner of Ernesto’s and Bartolo in New York, Bartlow joins Matt to talk about training at Akelarre, building a family restaurant group with his wife, and the stories behind his first cookbook, Essentially Basque. Ryan is a true living legend, and it was a blast having him in the studio.
Check out our new podcast: Eye Level
Listen: Founder in the Field with Fishwife’s Becca Millstein
Listen: Whole Foods Buyers Never Sit Still. We Followed Them to Spain.
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861: Brenda Storch Argues Chicago Might Be America’s Mexican Food Capital
Brenda Storch has spent nearly two decades writing about Mexican food as something bigger than what’s on the plate. The Chicago-based writer behind La Vitamina T is an Eater Chicago contributor and a voice in …
Notas del episodio
Brenda Storch has spent nearly two decades writing about Mexican food as something bigger than what’s on the plate. The Chicago-based writer behind La Vitamina T is an Eater Chicago contributor and a voice in Netflix’s Taco Chronicles. She joins Matt to talk about her amazing city, the relationship you build with your taquero, and what is exciting her outside of Mexican cuisine. We get into chiles en nogada as five centuries of history on one plate and why Chicago—not LA, not Texas—might be America’s most underrated Mexican food city.
Subscribe to our new podcast: Eye Level
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860: Anoop Pillarisetti Built Momofuku Ko’s Reservation System and Shake Shack’s Kiosks. Then He Opened Strange Delight.
Anoop Pillarisetti has spent fifteen years helping diners book a table, place an order, and pay for it. He started by slicing cheese and building the website at Di Bruno Bros. in Philadelphia, then helped bring …
Notas del episodio
Anoop Pillarisetti has spent fifteen years helping diners book a table, place an order, and pay for it. He started by slicing cheese and building the website at Di Bruno Bros. in Philadelphia, then helped bring Momofuku Ko’s pioneering online reservation system to the public and led Shake Shack’s early kiosk push. Now he also is the co-owner of Strange Delight, a Fort Greene oyster bar where the main technology is a pizza oven. Anoop joins the show to talk about restaurant tech from the inside, and the exciting expansion in the world of Strange Delight.
Subscribe to our new podcast: Eye Level
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859: Whole Foods Market CEO Jason Buechel Is Done With “Whole Paycheck”
Jason Buechel is CEO of Whole Foods Market, and since January 2025, he’s also overseen Amazon Worldwide Grocery Stores, which includes Amazon Fresh, Amazon Go, and the online grocery business. That’s a lot of …
Notas del episodio
Jason Buechel is CEO of Whole Foods Market, and since January 2025, he’s also overseen Amazon Worldwide Grocery Stores, which includes Amazon Fresh, Amazon Go, and the online grocery business. That’s a lot of shopping carts—and a lot of data on what goes in them. Today on the show, Matt speaks with Jason about a topic we are always interested in covering: how people actually shop for food today. We talk about shorter trips, delivery, and how shoppers have less patience for high prices, and what Whole Foods is doing about it.
Subscribe to our new podcast: Eye Level
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858: Los Angeles Times Restaurant Critic Bill Addison Has a New Favorite Restaurant
Bill Addison is back on the show. The Los Angeles Times restaurant critic and his colleague Jenn Harris just revealed the 2026 edition of the 101 Best Restaurants in Los Angeles and it’s really good. Matt and …
Notas del episodio
Bill Addison is back on the show. The Los Angeles Times restaurant critic and his colleague Jenn Harris just revealed the 2026 edition of the 101 Best Restaurants in Los Angeles and it’s really good. Matt and Bill dig into how two critics turn hundreds of meals into a ranking, the big themes of the year, the new number one, and what’s changed since Bill gave up his anonymity. Plus we talk about covering all of California and whether restaurant criticism still moves the needle in 2026.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza visits Paris with stops at Best Tofu, Montezuma Café, and Waly Fay. Matt talks about TASTE’s new podcast, Eye Level. The debut episode drops on Thursday! Also: Two great new coffees from Quills and Pascal, and The Perfect Pizza is Maurizio Leo’s great new book, and he will be live at Rizzoli Bookstore in New York on December 10.
Read: The 101 Best Restaurants in Los Angeles
Subscribe to our new podcast: Eye Level
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857: Cake Zine: Spoiled Rotten
Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Spoiled Rotten, explores spoilage and the spoiled …
Notas del episodio
Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Spoiled Rotten, explores spoilage and the spoiled, digging into what’s stale, overripe, curdled, wasted, and reborn in food culture. Today on the show, we’re switching things up, with Tanya interviewing Aliza about the editorial process that brought this weird and wonderful issue to life.
Also on the show Aliza and Matt catch up about recent trips to London and Miami, with stops at Goodbye Horses, Impala, V&A Storehouse, Recoveco, Chug’s Diner, Madruga Bakery, and Books & Books.
Subscribe to our new podcast: Eye Level
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856: What Does the Future Hold for California Wine?
Today on the show, Resy managing editor Jon Bonné and Matt have an incredible roundtable conversation with three California wineries that changed California wine forever: Duncan Arnot Meyers and Nathan Lee …
Notas del episodio
Today on the show, Resy managing editor Jon Bonné and Matt have an incredible roundtable conversation with three California wineries that changed California wine forever: Duncan Arnot Meyers and Nathan Lee Roberts of Arnot-Roberts, Matt Licklider of Lioco Wine Co., and Steve and Jill Klein Matthiasson of Matthiasson Wines. Twenty years ago, they were the insurgents. Now they’re the establishment, as the industry encounters new drinkers and rapid change. In this episode, we talk about the big topics in California wine today. We figured it all out over the course of an hour! Just kidding, but this is a must-listen for anybody interested in the future of wine.
The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice.
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855: Ayesha Nurdjaja on the Line: Burns, Swollen Knuckles, and Stolen Kunz Spoons
Ayesha Nurdjaja grew up in Gravesend, Brooklyn, with an Indonesian father, an Italian mother, and a grandmother who walked her to Sahadi’s on Atlantic Avenue. After years in Italian kitchens like Felidia, she …
Notas del episodio
Ayesha Nurdjaja grew up in Gravesend, Brooklyn, with an Indonesian father, an Italian mother, and a grandmother who walked her to Sahadi’s on Atlantic Avenue. After years in Italian kitchens like Felidia, she talked her bosses into a Middle Eastern New Year’s Eve menu that became the wildly popular Shuka and later Shukette. We discuss her debut cookbook, Mediterranean All the Way, a legendary onion dip, and her collection of stolen spoons.
Also on the show Matt has a great conversation with Zola Gregory. Zola is a TASTE columnist and worked on The Pasta Box, a just-released recipe deck from TASTE featuring 50 pasta recipes that transform any dry pasta into tomato-y, cheesy, and creamy dishes. The recipes are so good.
Buy: The Pasta Box
Subscribe to our new podcast: Eye Level
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854: Adam Weisblatt Wrote the Restaurant Industry’s Realest Owner’s Manual
Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Rasarumah. His terrific new book, For the Love of Restaurants, colorfully traces the arc …
Notas del episodio
Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Rasarumah. His terrific new book, For the Love of Restaurants, colorfully traces the arc of building a restaurant—from location scouting, lease negotiations, financing, hiring, and opening night—through the story of the group’s first and smallest restaurant, Found Oyster. Adam joins the show to talk about why he wrote the industry playbook he wishes someone had handed him, and why sharing hard-earned knowledge is good for operators and restaurant fans alike.
Also on the show, Matt talks about some recent restaurant visits in Los Angeles, including stops at Rustic Canyon, Mírate, Soban, and Little Fish.
Subscribe to our new podcast: Eye Level
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853: Rachel Gurjar Thinks Mumbai and NYC Should Be Sister Cities
Rachel Gurjar is a Mumbai-born, Brooklyn-based chef and recipe developer whose recipes have appeared in Bon Appétit and the New York Times. Her new debut cookbook, East to East: Recipes and Stories From Mumbai …
Notas del episodio
Rachel Gurjar is a Mumbai-born, Brooklyn-based chef and recipe developer whose recipes have appeared in Bon Appétit and the New York Times. Her new debut cookbook, East to East: Recipes and Stories From Mumbai to New York, showcases her love for the two cities that shaped her through more than 100 innovative dishes that combine Indian staples with some New York flair. Today on the show, Rachel goes deep on her story, the importance of recipe testing, and how she brought this singular book to life.
Also on the show Matt has a really great conversation with Kyle Beechey. Kyle is a writer, actor, and playwright, and is staging her first show - “The Restaurant Diaries” - in a downtown New York City restaurant. The show runs October 18 - November 9. Get your tickets while they are available.
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852: Washington Post Food Critic Elazar Sontag on His First Big Best Restaurants List
Elazar Sontag published a cookbook at 18, ran Bon Appétit’s Best New Restaurants list in his mid-twenties, and (last fall) succeeded Tom Sietsema as the Washington Post’s food critic—with no disguise required …
Notas del episodio
Elazar Sontag published a cookbook at 18, ran Bon Appétit’s Best New Restaurants list in his mid-twenties, and (last fall) succeeded Tom Sietsema as the Washington Post’s food critic—with no disguise required. He joins us to talk all about his inaugural best restaurants list, which is firmly an Elazar list and likely causing some debate in and around DC. We also talk about bringing back star ratings, his many travels to Virginia and Maryland, and much more with one of my favorite voices in modern food writing. It was a real treat to have Elazar in the studio.
Read: The 40 Best Restaurants In and Around Washington D.C.
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851: Eric Sze’s Cookbook Puts a Question Mark on Taiwanese Food on Purpose
Eric Sze first joined the show amid research for his debut cookbook, Taiwanese?. The book will be released later this month, and I speak with the Wenwen chef about his deep research around lu rou fan, what …
Notas del episodio
Eric Sze first joined the show amid research for his debut cookbook, Taiwanese?. The book will be released later this month, and I speak with the Wenwen chef about his deep research around lu rou fan, what “authentically inauthentic” really means on the page versus the plate, and how his sparkling book brings fresh perspective to both Taiwanese food and culture.
Also on the show, Matt shares some of his recent restaurant visits in northern California, including stops at Valley, El Molino Central, and Flour + Water Pizzeria.
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850: Clarissa Wei Sells Excellent Soy Sauce and Demystifies Ancient Postpartum Cooking Practices
Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it …
Notas del episodio
Clarissa Wei is a writer and cofounder of HEYDOH, a single-origin Taiwanese soy sauce brand. Her debut cookbook, Made in Taiwan, was a cultural exploration of the island she calls home. Now she’s following it up with Sitting the Month, a study of postpartum cooking and care informed by Chinese medicine and her own experiences with zuò yuè zi. Clarissa stopped by the studio to go deep on this fascinating ancient practice and its contemporary evolutions as well as to share updates from her life as a single-origin soy sauce founder.
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849: Where New York Is Actually Eating This Fall with Resy’s Deanna Ting
Resy’s managing editor, Deanna Ting, is back to talk all about New York City restaurants. She and Matt work through the Resy Hit List, with stops at a British Indian chophouse in Hudson Yards, the Houseman …
Notas del episodio
Resy’s managing editor, Deanna Ting, is back to talk all about New York City restaurants. She and Matt work through the Resy Hit List, with stops at a British Indian chophouse in Hudson Yards, the Houseman chef’s seafood follow-up in East Williamsburg, Dominican-Texas barbecue in Bushwick, and a fine-dining vet’s Greenpoint bistro, plus her own guide to 31 tasting and prix-fixe menus under $100.
Some of the Resy and Tock restaurants mentioned on the episode:
- Cynthia
- Good Time Country Buffet
- C as in Charlie
- Kisa
- Arthur
- Atoboy
- Falansai
- 6 Restaurant
- Aquavit
- Dirt Candy
- Smithereens
- Zoli
- Houseman
- Lei
- Makina Cafe
- Ha's Snack Bar
- 4 Charles Prime Rib
- Theodora
- Ambassadors Clubhouse
- Passerine
- Kidilum
- Elder
- Hommali
- Narkara
- Fish Cheeks
- Bangkok Supper Club
- Txikito
- Bar Bête
- Mắm
- Zimmi's
- Bar Chimera
The views expressed in this podcast are those of the speakers – not Resy—and do not constitute professional business advice.
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848: Kendal Mitchell Turns Eggshells Into Servingware: A Design Intervention for Food Waste
Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning …
Notas del episodio
Kendal Mitchell is a chef and biomaterials designer based in Brooklyn. Her Instagram series Bringing Food Waste Back to the Table turns often-wasted ingredients like eggshells and oyster shells into stunning tableware, and she’s constantly exploring new ways to create circularity with organic materials. Today on the show, she talks about training in sushi, her design work with groups like Ghetto Gastro, and the infinite potential within food waste.
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847: Korean Soup University with Clara Lee and Eddo Kim of Queens
Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes …
Notas del episodio
Clara Lee and Eddo Kim are the co-founders of Queens, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved Inner Sunset superette, and now makes gochujang, doenjang, and gochugaru from Northern California–grown ingredients. Their debut cookbook is Korean Soups: Recipes for Soups and Stews That Nourish, Restore, and Delight, and we absolutely love it. Today on the show, Clara and Eddo join Matt to talk guk versus tang and what closing a storefront taught them about building a brand.
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846: The Birth of 'Hot Ones' and a Garage Full of Dead Restaurant Shirts with Justin Bolois
Justin Bolois has spent over a decade helping build the iconic First We Feast media company—from features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con …
Notas del episodio
Justin Bolois has spent over a decade helping build the iconic First We Feast media company—from features editor to VP of programming and development, shepherding popular shows like The Burger Show, Tacos Con Todo, and Hot Ones within the media empire. Off the clock, he’s chasing something equally cool: vintage restaurant staff shirts, forgotten diner ephemera, and the last physical traces of beloved restaurants that no longer exist. That’s Restaurant Relics, a side project we absolutely love that’s part museum and part store. Justin joins Matt to talk about everything from his work on Hot Ones to the virtues of a well-worn JG Melon tee.
Check out: Hot Ones Game Night.
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845: Kenta Goto’s Bartender’s Guide Is a Must-Read for Professionals and Amateurs Alike
Kenta Goto is a bartender and the owner and operator of two acclaimed cocktail bars: Bar Goto on the Lower East Side and Bar Goto Niban in Brooklyn. Born and raised in Tokyo, Goto moved to New York and worked …
Notas del episodio
Kenta Goto is a bartender and the owner and operator of two acclaimed cocktail bars: Bar Goto on the Lower East Side and Bar Goto Niban in Brooklyn. Born and raised in Tokyo, Goto moved to New York and worked at the lauded cocktail bar Pegu Club for seven years before opening his own bar. Now he’s sharing his considerable wisdom in a debut cookbook: The Goto Bartender’s Guide. Today on the show, we chat about developing his cocktail skills and his signature approach toward drinks and how home bartenders can do the same.
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844: Adrianna Adarme Was Supposed to Make Movie Trailers. Instead, She Made the Meatballs.
Adrianna Adarme has been cooking out loud since 2011, when A Cozy Kitchen was just a bored-at-work blog. This fall, she’s releasing A Cozy Kitchen Cookbook—a terrific book built around not seasons or …
Notas del episodio
Adrianna Adarme has been cooking out loud since 2011, when A Cozy Kitchen was just a bored-at-work blog. This fall, she’s releasing A Cozy Kitchen Cookbook—a terrific book built around not seasons or courses but moods. In this episode, Matt talks to Adrianna about her cooking style and growing her highly personal brand, online and off.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Melissa Clark’s The Big Book of Dinner is incredible. Melissa and Matt will be talking all about the book at Rizzoli Bookstore in NYC on November 15. Get your tickets. Aliza visits Umas Rockaway and Paschal’s at the Atlanta airport, and is liking Jeni’s Pumpkin with Brown Sugar Blondies ice cream. Speaking of Jeni Britton, Matt is way into Floura bars. Lastly, he will be in Los Angeles at the LA Chef Conference.
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843: Kwame Onwuachi on Pitching Investors, Cooking All Hours, and Golf Taking Over His Life
Kwame Onwuachi—the chef behind Tatiana, Dōgon, and restaurants from Miami to Las Vegas—joins Matt in the studio for the first time. We get into his big idea for the CPG game, his pull toward Ethiopian …
Notas del episodio
Kwame Onwuachi—the chef behind Tatiana, Dōgon, and restaurants from Miami to Las Vegas—joins Matt in the studio for the first time. We get into his big idea for the CPG game, his pull toward Ethiopian cooking, and his three books, capped by All Hours, which is less a cookbook and more a statement about what he actually wants to cook every day.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza recaps her trip to New Mexico with stops at El Chile Toreado, Frontier, El Ray Court, and Tune-Up Café. Matt thinks Bessou makes the best caramel corn and has a great late-summer meal at I Cavallini. He also read the Legs McNeil memoir, Resident Punk for a true blast from the past.
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842: Danny Meyer on the Pain of Eater Deathwatch; Playing Cat and Mouse with Sam Sifton
Danny Meyer built Union Square Hospitality Group on a promise: he’d never close a restaurant. Then he closed one, and it changed how he thinks and writes about leadership. Twenty years after the release of his …
Notas del episodio
Danny Meyer built Union Square Hospitality Group on a promise: he’d never close a restaurant. Then he closed one, and it changed how he thinks and writes about leadership. Twenty years after the release of his influential book Setting the Table, Meyer returns with a terrific new memoir, What Could Possibly Go Right?, and he joins us to talk about failure, scaling culture across 700 restaurants, walking back his progressive no-tipping experiment, and what it feels like to hand the reins of his own company to someone else.
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841: Carla Hall Doesn’t Need a Holiday to Bake Something Special
Everybody loves Carla Hall. Carla Hall is a chef and TV host who has appeared on many of our favorite food programs over the years, from Bravo’s Top Chef to Fox’s Next Level Baker. Her latest cookbook is also …
Notas del episodio
Everybody loves Carla Hall. Carla Hall is a chef and TV host who has appeared on many of our favorite food programs over the years, from Bravo’s Top Chef to Fox’s Next Level Baker. Her latest cookbook is also her first baking book—Carla Bakes: Sweet, Savory, and From the Heart. Today on the show, Carla stops by the studio to chat about all things baking, and what makes this book so special.
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840: Mohamed Attia Sold Street Smoothies in Times Square. Now He Shapes Vending Policy.
Mohamed Attia spent nearly a decade running a food cart in Times Square before he became the person fighting to change the law that made carts like his semilegal in the first place. As managing director of the …
Notas del episodio
Mohamed Attia spent nearly a decade running a food cart in Times Square before he became the person fighting to change the law that made carts like his semilegal in the first place. As managing director of the Street Vendor Project, Attia helped lead the campaign that, this past January, finally broke a New York City vending permit cap that had been frozen since 1979. He talks with Matt about his own path from vendor to advocate, and we go over so many great carts to visit in New York City.
The fifth annual Street Heroes gala takes place on Tuesday, October 6 at MoMA PS1. Get your tickets here.
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839: Olivia Tiedemann on the Perks of Private Cheffing and Making Crab Cakes for Martha Stewart
Olivia Tiedemann is a chef who began creating videos while working as a private chef in the Hamptons. Her signature deadpan delivery and no-nonsense techniques have won her millions of fans. Now she’s sharing …
Notas del episodio
Olivia Tiedemann is a chef who began creating videos while working as a private chef in the Hamptons. Her signature deadpan delivery and no-nonsense techniques have won her millions of fans. Now she’s sharing her highly craveable recipes in a debut cookbook: Eat (Like) the Rich. Today on the show, Olivia talks about why everyone is fascinated by private chefs, making crab cakes for Martha Stewart, and more.
And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Matt visits Philadelphia with stops at Middle Child Clubhouse, the Southeast Asian Market in FDR Park, Supérette, and the newly opened Manna Bakery. Aliza stops by Cafe Kestrel and Sake Bar Asoko in NYC, and has high praise for the new Apollo Bagels bagel chips.
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838: How Apollo Bagels Took Over NYC… and Tokyo with Joey Scalabrino
Joey Scalabrino is the cofounder of Apollo Bagels, a new-school bagel shop rooted in old-world techniques with nine locations across New York City and Jersey. He started making bagels in the kitchen at Leo, the …
Notas del episodio
Joey Scalabrino is the cofounder of Apollo Bagels, a new-school bagel shop rooted in old-world techniques with nine locations across New York City and Jersey. He started making bagels in the kitchen at Leo, the Williamsburg sourdough pizza restaurant, and built Apollo through thoughtful pop-ups, design, and collabs. Today on the show, we chat about building up Apollo Bagels, its recent mega-popular pop-up with Dean & DeLuca in Tokyo, and its brand-new bagel chips.
Also on the show Aliza and Matt preview some exciting cookbooks from the busy fall season, including:
- The Kitchen I Came Home To
- Nixta Taqueria Presents: From Tacos to Tahdig
- Radicchio: A Celebration of the Beloved Italian Vegetable
- Fundamentals of Flavor
- Korean Soups
- East to East: Recipes and Stories from Mumbai to New York
- The Little Green Book of Chartreuse
- The Little Book of Olives
- Today We Are Cooking . . .
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