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Producer William Rosenfeld on his unconventional approach to making the horror hit It's What's Inside, which sold for $17 million at Sundance.

The NYC producer/ DJ talks The Breakdown.

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol’s Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

My First Film director (and new mother) Zia Anger on what it takes to make something and usher it into the world.

Only God Was Above Us made them revisit the whole catalog.

We loved catching up with legendary Seattle chef Renee Erickson. She is the chef-owner of The Walrus and the Carpenter, The Whale Wins, Barnacle, and several other restaurants in that great American restaurant city. She is also the author of a unique new book, Sunlight and Breadcrumbs, that explores creativity in and out of the kitchen and how the process of making everyday food can result in much more than dinner. It’s a really smart way to think about home cooking, and I enjoyed catching up with Renee to talk about her collection of recipes. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.