437 episodes

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

This Is TASTE Aliza Abarbanel & Matt Rodbard

    • Arts
    • 4.6 • 202 Ratings

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

    Kareem Rahma

    Kareem Rahma

    Kareem Rahma is a comedian and media host based in New York City. He’s the mind behind several popular online series, like Subway Takes and Keep the Meter Running, where he provides an insider look into the hot takes and taxi driver dining destinations that power the city. It’s so fun to have him on the show to talk about his new show The Last Stop, his media POV, and his past as a teenage delinquent McDonald’s employee. 

    Also on the show, Aliza and Matt discuss what they are loving in the world of produce. What's great at the farmer's market, Row 7's exciting garleek, and how it all works into recent cooking projects.

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    MORE FROM KAREEM RAHMAHow a Subway Talk Show Won Over the Internet (and Olivia Wilde) [GQ]The Empath: How Kareem Rahma Took Over Your Feed [Brooklyn Magazine]Baby Boomers have ruined the world..it's time for REVENGE! [YouTube]

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    • 1 hr
    René Redzepi

    René Redzepi

    It was fun having chef René Redzepi in the studio to talk about his great new (and first) television show, a sweeping food documentary series called Omnivore, streaming now on Apple TV+ and perfect for a weekend binge. In this episode we hear about the future of Noma, Jeremy Allen White and René’s workout routine while filming The Bear in Copenhagen, and why coffee is truly one of the food world’s greatest miracles. We also dig into some of the big topics covered on Omnivore, including how tuna went from trash fish to Japanese treasure, and why bananas are one of the most misunderstood foods.

    Also on the show Aliza and Matt cover three things they each are into right now. These include: Edith's and Cait's Key Lime Pies collaborating on the best slushy of the summer in Brooklyn, Matt finally visits new NYC Korean restaurant Kisa and is blown away, support restaurants in the summer! Also: Nico Villasenor popping up at Little Egg, Philadelphia's Mighty Bread Company might make the best cherry pie, scene report from Mag Culture, and Gary He's McAtlas is a book about McDonald's that says so much more. It's very cool and you can pre-order it now.

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    MORE FROM RENE REDZEPI:Omnivore Takes a ‘Planet Earth’ Approach to Food [FDL]Apple TV+ Food Series Has the Right Ingredients [Observer]Noma, Rated the World’s Best Restaurant, Is Closing Its Doors [NYT]

    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    • 54 min
    Khushbu Shah

    Khushbu Shah

    Khushbu Shah is a journalist and the author of a terrific new book, Amrikan: 125 Recipes from the Indian American Diaspora. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country’s best new chefs. In this very impressive debut book, Khushbu covers Indian-American home cooking through a very personal lens, offering recipes that blend South Asia with suburban Michigan sensibilities. In this episode we talk about what inspired her to take this journey, and about her deft recipe development chops. And, of course, we talked a little bit about restaurants, something we both share a great deal of love for. It’s so great having Khushbu on the show.

    Also on the show, Aliza and Matt talk about three things they are into right now. These include Agi’s Counter in Brooklyn hitting new gears, the Gjelina pop-ups in New York City, and an early look at the terrific upcoming Ina Garten memoir, Be Ready When the Luck Happens. And more: it’s cold noodle season at Noodlecraft in Queens, Sufjan Stevens’s Illinoise on Broadway is incredible, the final issue of MOLD magazine has arrived, and Cake Zine’s new issue is here!   

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    MORE FROM KHUSHBU SHAH:  Khushbu Shah Wants Her Seltzer Bubbles to Hurt [Grub Street]Cheesy Masala Corn Pizza [Food & Wine]Get to Know Masa, the Bedrock of Mexican Cuisine [Food & Wine]Fudgetown, USA [TASTE]

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    • 54 min
    Caroline Chambers

    Caroline Chambers

    What a fun conversation we have with Caroline Chambers, the author of the popular Substack What To Cook When You Don't Feel Like Cooking, as well as an upcoming cookbook of the same name. Caroline has had such an interesting career in food media, and we dig into how she went from relative obscurity to running the number one ranked Substack in the competitive food category. We talk about what makes a great Internet recipe, and how she worked social media hard during the pandemic to speak with an audience that was looking for just what she was cooking - when many didn’t feel like cooking. We also talk about her life in California, her time living in New York City, and sneak a little sports talk into the mix as well. Caroline is a new favorite of ours and we hope you enjoy this talk.

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    MORE FROM CAROLINE CHAMBERS:The WTC vacation house meal plan [Substack]Tuna cottage cheese avocado salad [IG]

    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    • 40 min
    Molly Baz & Dwight Garner

    Molly Baz & Dwight Garner

    Today on the show we have two great conversations. First up is Molly Baz. With a signature voice and absolutely wild recipe development skills, Molly has won over millions of fans worldwide and she talks about her latest book, More Is More, which taps into the food world’s more maximalist urges. Also on the show is Dwight Garner. Dwight has been a book critic at the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% Matt’s bag, and Dwight’s style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book’s origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point. 

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    • 1 hr 15 min
    Chicago Hospitality Accountability with the CHAAD Project

    Chicago Hospitality Accountability with the CHAAD Project

    The Chicago Hospitality Accountability and Advocacy Database, or the CHAAD Project, is an organization created by and for hospitality workers in Chicago to advance accountability and end labor abuses within the industry. On this episode Aliza speaks with cofounder and director of communications Raeghn Draper on the show to talk about CHAAD’s work and about building a more equitable hospitality industry. It’s essential listening for anyone who loves food and restaurants.

    Also on the show we talk about these booming NA beer times we are living in. TASTE columnist Jordan Michelman returns to the show to talk about the NA beer story he dropped this week. Jordan tasted over 60 alcohol-free beers from around the world. Which came out on top? Listen to find out.

    Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

    READ MORE ABOUT CHAAD AND NA BEER:The CHAAD Project [official]Chicago Hospitality Workers Have New Digital Tool [BCC]It’s Cool to Care About NA Beer [TASTE]

    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    • 1 hr 1 min

Customer Reviews

4.6 out of 5
202 Ratings

202 Ratings

Officialdancemoms ,

Fun episode!

I’ve been listening to this podcast for a couple of years now. I’m a fan and I don’t skip many episodes but thought I might skip this most recent with Alex Lau because I’m not really interested in photography. I’m so happy that I listened as the conversation was delightful! Alex’s story about his job interviews after college was actually so suspenseful that I almost burnt my dinner. Good luck with the Koreaworld cookbook I can’t wait to take a look at the recipes and the photos.

Oh,please ,

Lots of knowledge here, but…

The host needs to ease up on signifying how hip he is, and rushing the conversation on to his battery of assigned questions. Loosen up a little !

_kvn_ ,

not very substantive or curious interviewer responses

tried listening to the sandor katz episode but had to stop because the interviewer just kept (as many have said) cutting the guest short. it feels like a listening problem because the responses are usually nothing more than “oh i love how you said this” or “i love how you describe this” or “oh yes that restaurant is great”. generic responses is not generative for conversation.

as opposed to exploring the responses of guests, the interviewer seems to just be running through a list of scripted questions which short circuits a lot of the possibility to go deep on a question. would suggest changing pace, slowing down, and making the conversation more organic

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