This Is TASTE

Jesse Burgess is behind Topjaw, the wildly popular, restaurant-centric social media account covering the food scene in London and beyond. Jesse is also the host of a cool new series on Apple TV+ called Knife Edge: Chasing Michelin Stars, which is streaming now. The show follows several restaurants, including Coqodaq, Nōksu, and the Musket Room (in New York) and Feld and Esmé (in Chicago), as they sweat it out during Michelin Guide season. Jesse reveals how he views these star-worthy restaurants and what it’s like being at the center of food influencing.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Rosie Grant is the creator of Ghostly Archive, a project documenting the real-life phenomenon of recipes inscribed on tombstones in cemeteries around the world. After years of seeking out these immortalized dishes, she’s released a truly singular cookbook, To Die For: A Cookbook of Gravestone Recipes. Today on the show, we chat about the project, creating the book, and some of Rosie’s favorite gravestone recipes. Also on the show, Matt catches up with Vanessa Anderson, known widely online as Grocery Goblin. Vanessa writes a terrific Substack and posts video clips on social media, all in celebration of international grocery stores. Vanessa is based in Los Angeles, home to a great grocery store scene, and we talk about her work and some of her favorite places to shop. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

This one is a long time coming, and we’re thrilled to welcome Joshua McFadden to the studio. Joshua is a chef based in Oregon and the author of one of the most beloved cookbooks of all time, Six Seasons. He’s back with a new one that is equally incredible. Six Seasons of Pasta takes the same six-seasons principle (discussed in the episode) to pasta cookery, and it might just break your brain. We talk about some simple tricks for cooking pasta at home before digging into Joshua’s career, his consulting work, and the kale salad, something that he’s (unbelievably) credited with inventing. No, for real, you gotta stick around for the kale salad update.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Jonathan Nunn, the founder of the food culture newsletter Vittles, dives into his editorial vision and the vibrant London food scene. He highlights London's diverse diaspora cuisine and the unique experiences he had while visiting New York. Nunn discusses notable projects like the Kids and Paris guides, advocating for timeless reporting over trend-chasing. He explores the balance in restaurant criticism and the challenges of fine dining coverage today. Plus, he shares insights on the joy of print media and his thoughts on community-focused content creators.

Antoni Porowski, the beloved culinary expert from Netflix's Queer Eye, shares his journey from Montreal food memories to navigating fame. He offers insights into the importance of childhood cooking experiences and defends simple recipes that resonate with people's needs. Joining him is Lindsay Baruch, a cookbook author influenced by her Iraqi-Jewish and Indian heritage. Lindsay discusses approachable cooking, family traditions, and her unique recipe for a reinvented BLT using crispy mortadella. Together, they explore the profound connections food makes in our lives.

Elyse Inamine, a talented journalist and cookbook author, engages in a delightful conversation about her food writing journey. She shares insights on highlighting local voices in Hawaiian cuisine versus tourism. From memorable meals to the unique uses of Kewpie mayo, Elyse dives into her recent projects, including a Taiwan cookbook based on rich cultural storytelling. The discussion also touches on the impact of NYC pricing on smaller cities and the crucial cultural significance of taro in Hawaiian foodways.

Sara Kramer, co-chef of Kismet, shares insights on her beloved LA restaurant that has mastered the blend of Mediterranean and Californian flavors. She reflects on achieving 'standby' status through consistency and community. Sarah Thompson, chef at Casa Playa in Vegas, delves into the challenges of cooking upscale coastal Mexican cuisine and her journey from Cosme to the Wynn. They discuss menu evolution, seasonal produce, and taking guest interactions to the next level while navigating the high-paced casino kitchen environment.

David Lebovitz, a celebrated cookbook author and former pastry chef at Chez Panisse, dives into his life in Paris and the updated edition of his iconic book, Ready for Dessert. He shares insights on the vibrant French pastry culture versus the American bakery scene, highlighting the accessibility of boulangeries in France. David reflects on evolving recipes, including a revamped chocolate chip cookie technique, and discusses his favorite Paris bakeries. He also delves into the creative process behind his book, blending culinary passion with captivating storytelling.

Ruby Tandoh, a trailblazing writer and former Great British Bake Off finalist, dives into the complexities of modern food culture. She discusses how social constructs shape our tastes, highlighting the rise of bubble tea in the UK, influenced by social media. Ruby also critiques the impact of wellness trends on our culinary landscape, drawing parallels with historical beverages. Reflecting on the transformation of food media, she shares insights on the democratization of food careers and the evolution of restaurant influencers. A captivating look at food's cultural significance!

Fardad Khayami, the dynamic chef-owner of Muse in Santa Monica, shares his inspiring journey from pop-up dinners at USC to opening his restaurant before turning 25. He discusses the challenges posed by January fires and how he creatively supported his community. Chef Eric Valdez of Naks in NYC adds his insights through rapid-fire food questions, sharing his love for Filipino cuisine and favorite dishes. Together, they explore the vibrant restaurant scenes in LA and NYC, revealing how passion and resilience shape culinary success.