If you're a fan of smart and cool and weird and lively conversations about food 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 editor Matt Rodbard, and is sometimes recorded live at Books Are Magic in Brooklyn, NY. Visit TASTE online: tastecooking.com
Fly By Jing
Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, stop by the studio for a really cool conversation. We find out how the company has grown and grown, from a tiny Kickstarter selling chile crisp to a major player in the competitive condiment wars, now being sold in a great many Targets and Whole Foods in the United States. We also hear about Jing’s upbringing in China and when she knew that Fly By Jing was a winner. We always have a jar of Fly By Jing close by, and it was great catching up with the brand’s founder.
More from Fly By Jing:Launching a Hot Chile Crisp Brand on the Internet [Eater]The Book of Sichuan Chili Crisp is coming [IG]This Chili Oil Is So Good, Even My Taiwanese Mom Is Obsessed With It [F&W]
We welcome back our good friend Akira Akuto to the show. Akira is the co-owner of Los Angeles sandwich and pastry counter (and so much more) Konbi and one of the more clairvoyant voices in the restaurant world. We talk about many things on this entertaining episode, including lunch vs. dinner bias, paying for good coffee, his go-to LA restaurant rotation, and some strong opinions about New York City. We loved catching up with Akira, and we think you will enjoy this.
Also on the show, TASTE contributing editor Aliza Abarbanel joins Matt to talk about some things that are on their minds including: smoking turkey, poached pears obsession, Nothing Hidden Ranch, NA beers getting better, the lack of food in The White Lotus.
More from Akira AkutoThe New (Old) Konbi Will Have Reservations, Steak Frites [Eater LA]Konbi Has a Secret Croissant Machine [TASTE]TASTE Podcast 45: Akira Akuto [TASTE]
Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason stop by to talk about many things: punching up vs. punching down, cool email jobs, regional Mexican food chain Del Taco, breaking veganism, how Italian food in Italy is mid, Erewhon vs. Gelson’s vs. Ralphs, and Brooks Headley’s Fancy Desserts. If you don’t know TJ, now you do. A real pleasure to have him on.
More from Jason Stewart:We Pay Attention to What Podcast Host Jason Stewart Is Roasting [TASTE] ‘How Long Gone’ Is in It for the Long Haul [New York Times]Brooks Headley Is Moving On to Focaccia [TASTE]How Long Gone 363: John Early [hlg]
Wow, we love David Tamarkin so much, and this is such a great interview. We’re old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he’s now the editorial director at King Arthur Baking Company. How did an award-winning journalist end up working for Big Flour? It’s easy. The guy likes to bake. We talk about the job, a new cookbook King Arthur Baking just released, and look back at the time David was perhaps a little too snarky, a little too tough, on restaurants while working as a restaurant critic. He also talks about the 100%-employee-owned model at King Arthur and how that culture is baked (ha) into everything the company does. David is always welcome on the show, and we enjoyed catching up with him.
We also have a great conversion with the writer Tarajia Morrell and hear about the very special book she has written, Savor: A Chef's Hunger For More. It's a collaboration with the chef and Top Chef fan favorite Fatima Ali. We talk about writing a book with somebody with only months to live. This is a really touching and human talk about loss and legacy and should not be missed.
More from David Tamarkin and Tarajia Morrell:Vanquish the Bananas [The Occasional Tamarkin]Inside David Tamarkin’s Kitchen [Epicurious]King Arthur Baking School [official]TASTE Podcast 34: David Tamarkin [TASTE]A Memoir From a Young Chef Who Fought to the Bitter End [New York Times]
Today on the show, we welcome back one of the most interesting and entertaining voices in food, Lucas Sin. He’s a chef and creator, and he’s behind some of the biggest ideas in home and restaurant cooking. This conversation was recorded the day before Lucas left his longtime home of New York City for a planned multiyear trip around Asia. We get into those details and how this Yale grad and culinary superstar stays fresh. We think you’re going to really dig this talk.
More from Lucas Sin:Food & Wine Best New Chef: Lucas Sin [F&W]Thanksgiving Teriyaki Carrots [Eater]Chef’s Night Out with Lucas Sin & Eric Sze [Munchies]TASTE Podcast 78: Lucas Sin [TASTE]
Sonia Chopra joined Bon Appétit and Epicurious as executive editor in August 2020, previously working in various roles at Eater for nearly a decade. In this entertaining episode, we find out about Sonia’s journey through food media and how she and her colleagues are putting their own stamp on BA. We also talk about the world’s best toaster oven, as well as the magazine’s big Thanksgiving issue, and how it reflects a change in the way Americans are cooking the big meal this year and for years into the future. We really enjoyed catching up with our friend.
Also on the show, Cheryl Rodbard (aka Mombard) catches up with Matt in the studio. They talk about family holiday traditions, including some strong opinions about turkey, how to do the sides, and the famous “pink shit” (aka the best cranberry condiment) that lands on the Thanksgiving table each year—and, of course, we dive into Cheryl’s take on holiday English toffee.
More from Sonia Chopra:Guy Fieri’s Nonstop, All-Day Dream Dinner Party [Bon Appetit]What Bon Appétit executive editor Sonia Chopra does in a workday [Washington Post]The Best Toaster Oven Is Versatile, Compact, and Can Replace Your Full-Size Oven [Bon Appetit]Mama Stamberg's Cranberry Relish Recipe [NPR]
Cool guests and talks
I really find that these interviews are full of life and the guests are people I want to get to know better. Love the Claire talk.
Fun and informative
Im a big fan as listen each week. The guests appear to have the best time. Dowloading many episodes.
Too much about what Matt knows….
…not enough about the guest.