This Is TASTE

835: Naan Pisses Him Off. Vada Pav Gets the Medal of Honor. Meherwan Irani Returns!

Meherwan Irani has been sharing wisdom about Indian street food since first appearing on this show in 2019. That would be vada pav’s genius, naan’s overratedness, and his

834: Vegetable Nerds Wanted with Ali Francis

Ali Francis is an Australian writer and pastry chef living in Salt Lake City, Utah. She’s the author of the new book The Curious Lives of Vegetables: An Artful Exploratio

833: The Sheet Cake Plot Twist with Zola Gregory

Zola Gregory is a writer, recipe developer, and food stylist based in Seattle. Her biweekly recipe column for TASTE, Extra Good, has yielded countless hits, and now she h

832: Pim Techamuanvivit’s First Restaurant Job Was Opening a Now Legendary Restaurant

Pim Techamuanvivit left a career in Silicon Valley to become one of the most important Thai chefs working today. She’s self-taught and runs Michelin-starred kitchens on t

831: Maria Geyman Thinks Anyone Can Be a Tea Person

Maria Geyman is the founder of Masha Tea, a board-certified naturopathic doctor, and the author of With Tea: Culture, Accoutrements, and Rituals. It’s a great new book al

830: Editing at The New York Times to Veg Everything with Tanya Sichynsky   

Tanya Sichynsky isn’t a vegetarian—but as the editor behind NYT Cooking’s newsletter The Veggie, she’s spent years making the case that vegetables belong at the center of

829: It’s Difficult to Talk About Soviet Food. Polina Chesnakova Is Doing It Anyway.

Polina Chesnakova’s latest cookbook, Chesnok, opens with a hard question: What do you call the food of a diaspora that has outlived the country that made it? Polina—born

828: Charlie Mitchell Is Why the Tasting Menu Is Changing

Charlie Mitchell grew up in his grandmothers’ Detroit kitchens, walked away from culinary school, and talked his way into a line cook job while working as a valet. Years

827: Marion Nestle on Fibermaxxing, RFK Jr, and Collecting Cereal Boxes

Dr. Marion Nestle is a renowned nutritionist who has been shaping food policy for over half a century. She co-founded NYU’s groundbreaking Food Studies program in the ‘90

826: Korean Drinking Culture Got the Book It Deserved with Irene Yoo

Irene Yoo’s groundbreaking book Soju Party just won a James Beard Award for teaching Americans to drink like Koreans—the rounds, the rules, the anju, all of it. It’s a bi

825: Inside Pizzeria Beddia with Joe Beddia

Joe Beddia opened Pizzeria Beddia in 2013 as a six-seat, cash-only Philadelphia shop with no phone and no logo. Two years later, Bon Appétit called it the best pizza in A

824: Deadass Beekeeping and Beyond with Gecile Fojas and Anthony Virey 

Gecile Fojas and Anthony Virey are the team behind HOSE New York, a creative R&D studio observing systems that shape culture, ecology, and consumption. Their projects inc

823: Interpol’s Daniel Kessler: Guitarist, Restaurateur, Spanish Food Freak

Daniel Kessler is a guitarist and founding member of Interpol, one of New York’s defining bands. He also helped build Bergen Hill—a beloved Carroll Gardens crudo bar he c

822: How to Build a Booming Bakery Business at an Artisan Market with Zeena Lattouf Joy

Zeena Lattouf Joy is the founder and head baker of Zeena Bakery, a Palestinian American bakery based in NYC. Their ma’amoul, focaccia, and other treats are beloved mainst

821: Carla Lalli Stopped Performing and Started Cooking for Herself

Carla Lalli built her name in the Bon Appétit Test Kitchen before going independent and publishing two best-selling cookbooks. Yet there was much more going on in her lif

820: Airplane Food, Elite Status Chasing, and What the Airlines Don't Want You to Know with Zach Griff

Zach Griff spent nearly seven years as The Points Guy’s most recognizable reporter, filing dispatches from first-class cabins and airport lounges around the world—before

819: Confessions of a Cookbook Literary Agent with Sally Ekus

Sally Ekus has been inside the cookbook business since before she could walk—literally stuffing press kits for her mother’s culinary PR firm as a kid. Now a senior litera

818: It Took a Chef to Make a Buzzy Drinks Brand like Faccia Brutto

Patrick Miller is the founder and distiller of Faccia Brutto, an Italian-style spirits brand based in Brooklyn, New York. He worked as a chef for 19 years in some of LA a

817: TASTE Travels: Kingston, NY

Today’s episode is really special: a deep eating and drinking tour of Kingston, New York, the Hudson Valley town located under two hours’ drive from New York City that ha

816: The Pad Thai–Free Zone with Bangkok Supper Club’s Jenn Saesue

Jenn Saesue didn’t want to open another Thai restaurant that served the same watered-down menu as everyone else’s—so she didn’t. Nearly a decade later, she’s the cofounde