This Is TASTE

Dan Souza, Chief Content Officer of America's Test Kitchen and culinary expert, shares his journey from teaching English in Hungary to leading food media. He dives into the science behind cocktails in his new book, 'Cocktails Illustrated,' discussing techniques like carbonation and dilution. Souza also addresses challenges home cooks face, emphasizing ATK's practical solutions. Plus, he offers hosting tips for easy, communal drinks. From Boston's food scene to recipe development, his insights are both informative and entertaining!

Laurel Kratochvila, an American baker and writer based in Berlin, shares her expertise in Polish baking and her new book, Dobre Dobre. She delves into the intertwined history of Jewish and Polish baking traditions and highlights her adventures capturing regional bakes. Laurel discusses unique pastries like bialys and charlotka, and contrasts the evolution of Polish bakeries in America versus Poland. She also reflects on running her Fine Bagels bakery in Berlin, revealing the hand-shaping techniques that keep customers coming back.

Join Jenn Harris, a prominent critic for the Los Angeles Times, along with Jordan Okun and Max Shapiro from the Air Jordan podcast, as they dive into the vibrant world of LA dining. They discuss the meticulous process behind the LA Times' 101 Best Restaurants list, revealing criteria for rankings and the emotional resilience of chefs amid challenges. From Mercado La Paloma's community impact to up-and-coming dining spots, the trio shares their favorite meals and the culinary landscape of Los Angeles, offering a rich tapestry of flavors and stories.

In this insightful discussion, Alan Sytsma, the food editor at New York Magazine, shares his expertise on NYC dining trends, highlighting the challenges of restaurant openings and the importance of honest coverage. He also details the unique recipes behind the year's best new restaurants like Ha Snack Bar. Joining him is Mahira Rivers, a freelance restaurant critic for The New York Times, who reflects on her experiences, the rise of sour flavors, and her ambitious croissant project. Together, they explore the evolving landscape of New York's culinary scene.

Yara Herrera, the chef-partner of Hellbender, discusses her journey from Los Angeles to New York, detailing her unique approach to Mexican-American cuisine. She shares the story behind the restaurant’s inception and her standout brunch masa pancakes. Rob Rubba, chef-owner of Oyster Oyster and 2023 James Beard Award winner, dives into his commitment to sustainability and zero waste. He reflects on transformative culinary experiences and his journey to plant-focused cooking, reinforcing his values in hospitality and ethics.

Andrew Zimmern, renowned chef and author of The Blue Food Cookbook, dives into his storied career and culinary adventures. He shares fascinating insights on New York's vibrant French dining revival and cherishes memories of dining with his father at iconic places like Katz's. Zimmern discusses his evolution from restaurant critic to media personality, emphasizing the importance of informed criticism. He advocates for seafood consumption at home, debunks seafood myths, and champions sustainable aquaculture as a solution for global food security.

In this chat, Carla Hall, a renowned chef and TV host known for her friendly food philosophy, shares her holiday baking tips and reveals what makes Gordon Ramsay tick off-camera. She discusses the art of cookie-making, emphasizing spice balance and technique. Listeners will love her advice on prepping dough in advance for stress-free baking. Additionally, Carla reflects on her creative pursuits through teaching and her upcoming cookbook, which promotes weighing ingredients for baking consistency. It's a delightful mix of behind-the-scenes insights and tasty ideas!

Zoë Kanan, the baker-partner of Elbow Bread in NYC, shares her culinary journey from her Texas roots to running a Jewish-American bakery. She discusses her passion for reimagining the knish, focusing on flavor and texture while nodding to tradition. Grayson Samuels, a writer and baker, highlights his transition from theater to food writing and his fascination with regional cuisines, especially Florida's dining gems. Together, they explore the vibrant landscape of modern baking and its cultural significance.

Jessica Koslow, the dynamic chef behind Sqirl in Los Angeles, shares her journey from launching an inventive jam business to creating a groundbreaking restaurant. She discusses her unique sorrel rice bowl and the significance of farmer relationships in her cooking. Tigist Reda, chef-owner of Chicago's Demera, explores the warmth of Ethiopian cuisine, revealing her favorite dishes and inspirations. Both chefs highlight community building in the restaurant industry, touching on future aspirations and personal culinary stories.

In this engaging discussion, cookbook aficionados Matt Sartwell and Ken Concepcion share their insights on the evolving world of culinary literature. Matt highlights bestsellers from his New York store, revealing intriguing titles like the East Village Cookbook and emphasizing the growing interest in specialty techniques. Meanwhile, Ken showcases favorites from his LA bookstore, including Sean Sherman's Turtle Island. Both guests advocate for greater diversity in cookbooks, calling attention to underrepresented cuisines that deserve more spotlight.