All Articles

“I thought of you guys as older mentor cousins.”

The experimental musicians/composers catch up about Earth Focus, and much more.

conversation with music writer Jaap Van Der Doelen

“The most important thing was to sing with feeling, like the master…”

What a fun conversation with the one and only Bobby Flay. Bobby joins us in the studio to talk about his New York City restaurant career, including highly memorable restaurants Mesa Grill, Bolo, Gato, and Bar Americain. We dig into why Mesa Grill was such a groundbreaking idea in the early 1990s and how his cooking there brought Southwest flavors into the mainstream. We also discuss how beating Bobby actually means beating Bobby, and we talk about some classic Iron Chef episodes as well as his great new cookbook, Bobby Flay: Chapter One. Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's persimmon season (we have thoughts), Atlanta's Breaker Breaker is extremely chill, New York's 99 Favor Taste is the best birthday spot, Camilla Marcus wrote a really cool book, My Regenerative Kitchen. Also, some thoughts on cooking beans, when are beans really a "meal", and a reminder about how much we love the book Cool Beans. Lastly, the chicken Big Mac is very bad, and the new episodes of Chef's Table are very, very good. Stay tuned for an episode with Chef's Table creator David Gelb very soon. 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 BOBBY FLAY:Bobby Flay Taught Ina Garten His Go-To Easy Pasta [F&W]Bobby Flay owes his career to an Easy-Bake Oven [Today]Don't Sleep on Pinto Beans [TASTE]