633: Do You Really Know Your Favorite Condiment? Claire Dinhut Will Take You to School.
Claire Dinhut is known as Condiment Claire online, but as we find out in this entertaining conversation, Claire’s knowledge about food goes well beyond spotting the perfect mustard for sandwiches (though, of course, she has thoughts). She is the author of a terrific book, The Condiment Book, which is sneaky in its brilliant discussions on food science, terroir, history, and flavor pairing. The book is really great, and it was fun to talk with Claire about her life in and out of the kitchen.Also on the show we catch up with Anna Hezel to discuss her latest writing on TASTE, a close look at the exciting, multidimensional tinned fish era we are currently living in. Anna is this show’s former co-host, and the co-editor of Best Food Blog and it’s always great catching up with her.Read: The Tinned Fish Backlash Was InevitableSee 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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632: Padma Lakshmi, Live and Unfiltered
Does Padma Lakshmi really need an introduction? The Emmy-nominated producer, television host, food expert, and New York Times best-selling author is in a league of her own, and she recently joined us for a live conversation at the Bell House in Brooklyn. She shared her take on how Top Chef has impacted food culture, shooting Taste the Nation, and writing her new cookbook, Padma’s All American—plus her memories of ’90s New York, her epic cookbook collection, and the rush of doing stand-up comedy.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: It’s corn ice cream season at Malai, Campo Grande is selling exceptional Ibérico pork, a Canadian pizza pop-up at F&F in Brooklyn, Fungi Decoded by Britt A. Bunyard is the mushroom book for us. Also: Leggio's Deli in Bayshore, Long Island makes the perfect beach sandwich, and America’s Sweethearts Dallas Cowboys Cheerleaders is so much more than we expected. Preorder: Padma’s All American 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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631: Lei Is an Exciting, Singular Chinese Wine Bar in NYC with Annie Shi
Annie Shi is the co-owner and beverage director of the West Village’s French-Italian restaurant King and its uptown Rockefeller Center sibling Jupiter. Now she’s opened a spot of her very own: Lei, a Chinese wine bar on the historic Doyers Street in the heart of Manhattan’s Chinatown. Lei is such a special and singular spot, and it’s great having Annie in the studio to talk about growing up in New York, pairing wine with Chinese food, and the evolution of Manhattan’s Chinatown.Also on the show Matt has an amazing conversion with Austin Hennelly. He’s the bar director at the Taiwanese restaurant Kato in Los Angeles. Kato is one of the most well-reviewed and respected restaurants in America, and the bar program shines with innovation and style. We talk about how Austin thinks deeply about NA beverage service before we hear about this wild professional career. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube 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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630: Is Akhtar Nawab New York City’s Most Respected Chef?
Akhtar Nawab is today’s guest, and we dig into his influential career in New York City dining. He’s the chef-owner of the terrific restaurants Wayward Fare and Alta Calidad in Prospect Heights, Brooklyn, and he previously ran the kitchen at La Esquina. Akhtar moved to New York in 1998 and worked under chef Tom Colicchio at Gramercy Tavern for several years. He was part of the opening staff of Craft, and in 2002 he helped open Craftbar, later serving as executive chef. He’s mentored many stars in the industry, including David Chang, who credits him as a major influence. While he’d never say it himself, those who follow NYC restaurants understand that Akhtar is a giant in the industry. Humble and hardworking, it was a real pleasure to have him in the studio to talk about his amazing work.Also on the show we have a great conversation with Javier Cabral. He's the editor in chief of L.A. Taco. We discuss the publication's important work covering Los Angeles ICE activity, while offering readers a needed resource to stay safe. We also talk about how he balances breaking news coverage with deep dives into LA taco culture. It's a must read, and you can subscribe today.Read: What To Do If ICE Stops You In a Car, On a Bus, Or In a TrainListen: Tom Colicchio on the Birth of Gramercy Tavern, Top Chef Favorites, Running For CongressSubscribe: Apple Podcasts, Spotify, YouTube 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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629: It’s Always Maine Lobster Season with Ham El-Waylly
Today on the show we are talking all about one of the world’s great foods: Maine Lobster, harvested directly from the cold waters of Maine, which give it its unique and sweet taste. First up is a great conversation with Ham El-Waylly. Ham is the chef-owner of the buzzy Brooklyn restaurant Strange Delight, and he tells us how Maine Lobster has been a big part of his culinary career. We talk about how he thinks about cooking with lobster and where he is spotting it on menus around the world. We also sent Ham a box of Maine lobsters to cook with at home. The results were pretty amazing.Also on the show, we speak with journalist Luke Pyenson. Luke traveled to Maine to report a story for TASTE, and we find out where he went and who he met—and, of course, hear about all the Maine Lobster he ate. We discuss Maine Lobster’s deep commitment to sustainability and how chefs both in Maine and around the world are cooking the sweetest lobster on earth in an exciting way.Finally we catch up with a Maine lobsterman, Curt Brown. Curt is a marine biologist, and he shares what life is like on a lobster boat as well as how he actually cooks with lobster at home. Curt has some real kitchen skills.Read: Maine Lobster in TechnicolorThis special episode is supported by the Maine Lobster Marketing Collaborative. Get Maine Lobster delivered directly to your door by visiting lobsterfrommaine.com/how-to-buy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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
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