All Articles
489: Julia Turshen Writes Charts, Not Recipes
Julia Turshen is the author of four cookbooks, including the new release What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities. It’s a comprehensive guide to building cooking intuition and transforming odds and ends into a meal, and we had a great conversation live at Rizzoli bookstore all about making the book come to life, plus things like body acceptance and what constitutes queer food. We hope you’ll enjoy it. Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check. MORE FROM JULIA TURSHEN:Keep Calm and Cook On [Substack]My Mom Was a Magazine Editor in the ’90s. We’re Finally Talking About What It Did to Our Body Image [SELF]This Is TASTE 22: Julia Turshen [TASTE]
Who Am I? Or, Finding My Identity in Cinema
The director of Lost on a Mountain in Maine on how his childhood in Madagascar shaped him into the person and filmmaker he is today.
Three Great Things: Alan Rudolph
The legendary indie pioneer, whose 1999 film Breakfast of Champions is re-released today, shares a trio of personal favorites.
Introducing: Ian Davis: Rock Band’s “Words Escape Me”
Friend Adam Schatz (Landlady) shares some words to premiere the new video.
Nate Mendelsohn (Market) and Dougie Poole Don’t Want to Seem Too Maudlin
The collaborators talk haha funny vs. heh funny in songwriting, Weird Al, basketball, and more.
488: There’s a Bread Baker Inside All of Us with David Tamarkin
Wow, we love David Tamarkin so much, and this is such a great interview. We’re old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he’s now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company’s terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company’s bread magnum opus, and we talk about all of it with David. 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: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet. Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Mid-Day Squares, Lexington Bakes, Cove Soda, and Zab's pepper sauce. Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check. MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don’t Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]
Revisited: Lake Bell Talks with Santigold for the Talkhouse Podcast
Friends Lake and Santi talk motherhood, creativity, and the challenges of balancing the two.
Trace Mountains and Slaughter Beach, Dog Put It On the Calendar
Dave Benton and Jake Ewald talk scheduling time to chill, maintaining deep musical relationships, and more.
