This Is TASTE

In this conversation, book editor Michael Szczerban, known for his work on influential cookbooks, discusses his decade-long journey to translate Ada Boni's iconic cooking reference, The Talisman of Happiness. He shares insights into Boni's impactful recipes and her unique workflow influenced by travels across Italy. Michael reveals challenges faced during the translation of 1,680 recipes and highlights surprising techniques like baked risotto. For food enthusiasts, this is a fascinating dive into the foundations of Italian cuisine and the art of cookbook editing.

Rich Torrisi, a renowned NYC chef and restaurateur behind hotspots like Carbone and Parm, shares his culinary journey. He reflects on Italian family meals and the emotional connection to cooking. Rich reveals his unique take on hospitality, emphasizing soulfulness in fine dining. He discusses his innovative Tomato Martini and the importance of creating memorable guest experiences. Rich also celebrates New York's vibrant food scene and shares his thoughts on omakase splurges, making dining an unforgettable theatrical experience.

Join Vaughn Vreeland, a cookbook author renowned for his cookie creations, and Marissa Rothkopf, a journalist obsessed with chocolate chip cookies, as they dive into the sweet world of holiday baking. Discover Vaughn's tips for winning cookie competitions and the importance of balancing familiar flavors with surprises. Marissa shares her insights on cookie textures and perfecting recipes, including must-have techniques for chewy cookies. Together, they explore common baking mistakes and inventive flavors that will elevate your cookie game this season!

Chris Crowley, a senior writer at New York Magazine, dives into the vibrant food culture of NYC, spotlighting the enduring significance of bodegas as community hubs. He reveals insights from his investigation into permit fraud affecting street vendors and discusses the implications of AI-generated food imagery on authenticity in the culinary world. With anecdotes from his recent trips to Tokyo and Taipei, Chris sheds light on the changing landscape of food media and the pressures facing modern food writers.

Join food writer Katie Parla, an expert on Roman cuisine, as she dives into the real culinary gem of Italy. She explores her latest book, blending history with modern dining while debunking tourist myths. Discover the fascinating evolution of carbonara and the impact of Ada Boni on Italian cooking. Katie also shares insights on contemporary Roman eating habits and the pizza renaissance. With anecdotes from her book tour and a passion for immersive food experiences, she captures the essence of Rome's culinary landscape.

Hannah Taylor, a culinary creator and New York Times bestselling author, shares her journey from a mother of three to a social media sensation. She reflects on her Southern cooking roots and the emotional ties of family recipes. Alongside Mina Park and Kwang Uh of Baroo, they dive into fermentation-driven Korean cuisine and their restaurant's evolution. Hannah recounts her viral moment that launched her career and expresses pride in showcasing Southern food globally. Together, they explore the powerful connections within their respective culinary communities.

Samin Nosrat, a celebrated chef and the bestselling author of Salt, Fat, Acid, Heat, discusses her new cookbook, Good Things. She shares how personal rituals shape her recipes, transforming cooking into an experience. Samin also delves into unique recipe formats designed for various readers, her love for crispy chickpeas, and the importance of dressings. Reflecting on her Iranian roots, she highlights the comforting nature of food as a grounding practice. Her philosophy equates recipes to sheet music, urging cooks to engage fully with their ingredients.

Join Anna Ansari, a former international trade attorney turned cookbook author, as she takes you on a flavorful journey from Baku to Beijing. She shares intriguing stories from her Iranian-American upbringing in Michigan, blending diverse cuisines at family gatherings. Anna highlights the rich culinary traditions of the Silk Roads, including adaptations of Uyghur flavors and lesser-known dishes. Learn why Uzbekistan is a must-visit for food lovers, and enjoy personal anecdotes tied to her recipes for a unique culinary adventure!

Join award-winning chef Tom Colicchio, renowned as the head judge on Top Chef and celebrated for his iconic restaurants, as he reflects on the 25th anniversary of his debut cookbook, Think Like a Chef. He shares essential cooking techniques and common mistakes home cooks make. Also featuring Johanna Hellrigl, chef-owner of Ama, who discusses her commitment to health-focused Northern Italian cuisine and sustainable practices. Get insights into her culinary inspirations and the importance of community in her restaurant.

Gabrielle Hamilton, chef-owner of New York's Prune and author of the acclaimed memoirs Blood, Bones & Butter and Next of Kin, dives into her deeply personal writing process and the family dynamics that shaped her latest book. She also reveals how Prune has adapted to operate as a private dining venue. Joining her is Nicola Olivieri, CEO of Italian bakery Olivieri 1882, who discusses the complexities of artisan panettone, the bakery's growth into the U.S. market, and the impact of a New York Times feature that skyrocketed their orders.