This Is TASTE

• 589: Food Writers Talking About Food Writing with David Farley & Matt Rodbard

  It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe and check out the video version of this podcast. Every couple of weeks, Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. On today’s episode we have an amazing conversation with David Farley. Farley’s a longtime food and travel writer with stories in the New York Times, Wall Street Journal, Afar, and many other publications. He’s the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and we talk about some recent food writing and David’s many travels. We also played “What would you pitch 1997 Graydon Carter?” That is, David considers his dream no-budget reporting assignment. Check us out out YouTube.Featured on this episode:This Is the Secret Michelin-Star Capital of the World [Afar]Is This the New Cocktail Capital of Europe? [NYT]The Dish Worth Traveling to Vietnam For (and It Isn’t Pho) [Afar]Welcome to Reno, the Mighty Mecca of All-You-Can-Eat Sushi [NYT]Lucien Smith Gets a Job [NY Mag]Everyone Who Invented the Everything Bagel [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 588: Pujol's Enrique Olvera Has Thoughts About the Tasting Menu

  It was really amazing to have Enrique Olvera in the studio. Olvera is the acclaimed Mexican chef behind Pujol in Mexico City, Cosme in New York (celebrating its 10th anniversary), and other acclaimed restaurants around the world. In this episode, Enrique shares his honest thoughts on how a global chef stays fresh, especially in the highly competitive restaurant scenes of New York and Mexico City. We also talk about the business of restaurants, which is always a hot topic with those running them. Also on the show, we catch up with Ken Concepcion, from the terrific Los Angeles bookstore Now Serving. We discuss the busy spring season and what types of books Ken is most excited about. 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.

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• 587: Setting a Place for Us with Hawa Hassan

  Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She’s spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process. Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.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:Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 586: Scarr's Changed the New York City Slice Forever with Scarr Pimentel

  Is Scarr’s the best pizza in New York? Some may debate this, but if you ask anybody in the industry, Scarr Pimentel’s shop on Orchard Street takes the prize. In this episode, Scarr joins us in the TASTE studio to talk about his deep NYC pizzeria history, his dedication to ingredients (to an extent many may not recognize), and his new cookbook, The Scarr’s Pizza Cookbook.Also on the show, we have a great conversation with Craig Mod. Craig is a prolific writer, photographer, and author of a terrific new memoir, Things Become Other Things. Craig’s walks around rural Japan are legend, and we talk about how walking allowed him to tap into a much deeper story. This interview was recorded live at Rizzoli Bookstore in New York City, and part of our ongoing live interview series with the bookseller.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.

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• 585: Taqueria Ramirez Is New York’s Favorite Taco

  Giovanni Cervantes and Tania Apolinar are partners in life and in two amazing New York City taquerias: Taqueria Ramirez in Greenpoint and Carnitas Ramirez in the East Village. Formerly professional photographers, the duo is dedicated to making some of the most delicious tacos in New York’s ever-expanding scene, and it’s so fun to have them on the show today to talk about how it all happens.And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The Observer's Guide to Japanese Vending Machines, coffee drinks with fruit at Not As Bitter in the East Village, How to Cook the Finest Things in the Sea, Wenwen in Greenpoint is sprinkling the Taiwan dust. Also: A great new Substack, NONGLUTEN, tackles gluten-free cooking in a cool way, the Americano Bianco at Bar Americano is our spring drink. 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:Taqueria Ramírez Brings a Mexico City Specialty to Brooklyn [New York Times]Our Gluten Rumspringa [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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