Podcast

Troll behavior, the genius of Lil Yachty, and lots of TikTok

Nate, Dave, Demone, and legendary A&R Dante Ross talk about De La Soul's first four albums

Yay, it’s Smitten Kitchen day, and we’re really, really excited to welcome back our friend Deb Perelman. Deb is the writer, photographer, recipe developer, and driving force behind one of the internet’s most popular home cooking destinations. We talk about what she’s been cooking and how she’s been living her best life with two kids in New York’s East Village, and we discuss her wonderful new book, Smitten Kitchen Keepers. What makes a “keeper” recipe, you might ask. We get into that and a lot more on this really fun episode. Also on the show, Aliza and Matt talk about spice blends, and how they finally deserve much more respect. More from The Smitten Kitchen:Deb Perelman’s Work Diary [The New York Times] Apple Cider Doughnuts [SK official]Black Bean Pumpkin Soup [SK official]You’re Gonna Need a Bigger Spice Rack [TASTE] FOLLOW, FOLLOW, FOLLOW:instagram.com/smittenkitcheninstagram.com/mattrodbardinstagram.com/taste

Sam Lansky is a journalist, author, and editor. We chat with him from his candle-heavy home in Los Angeles about mourning the loss of McNuggets, Tom Brady's stand-up career, his abdominal journey, what the mainstream media won't tell you about being gay, a libertarian's approach to Ozempic use, getting sober at nineteen in New York and writing a memoir about it, reckless spending on the Ssense sale, scent-cycling, and his top three prescription pills of all time. instagram.com/samlanskytwitter.com/donetodeathtwitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Indian chef and Unapologetic Foods cofounder Chintan Pandya is a James Beard Award–winning chef and runs some of the best restaurants in NYC, including Adda, Dhamaka, Semma, Rowdy Rooster, and his latest Bengali triumph, Masalawala & Sons. We invited Chintan into the studio because, dude, we wanted to know how he keeps opening hit after hit. We wanted to talk about regional Indian cooking and how most American Indian restaurants focus on such a narrow spectrum of the recipe canon. And we wanted to find out about expansion plans—and a cookbook. And an upcoming trip to India. We really enjoyed catching up with one of the bright stars in the New York City restaurant scene. Also on the show, Aliza and Matt talk about some recent favorites including S&P Lunch, pop rock cake pops for ravers, Queens SF, How Far the Light Reaches, and Cadbury Curly Wurly Squirlies.   MORE FROM CHINTAN PANDYA:Masalawala & Sons, Where the Food Is Bengali and the Mustard Oil Flows [NYT]F&W Game Changers: Chintan Pandya and Roni Mazumdar [Food & Wine]The Dish: Chef Chintan Pandya, Roni Mazumdar [CBS] FOLLOW, FOLLOW, FOLLOW:instagram.com/chefchintaninstagram.com/mattrodbardinstagram.com/taste

One-on-one pod recorded live and uncut from Glendale. We chat about Woody on SNL, a night out at The Chateau, Kurt Cobain for Supreme, striking beauty, if Austin Butler met your mom, Jaden Smith bouncin around, the afterparty, the Slauson Super Mall, emotional support boyfriend, the West Hollywood Pavillions, don't work in the deli if you can't slice, lunch with Desus, Chris' collar is swinging blue, and opening a bottle of vintage Coppola. twitter.com/donetodeathtwitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Yes, Bill Addison is back on TASTE. We’ve long been a fan of Bill’s writing, going back to his well-considered restaurant criticism in Atlanta, Dallas, San Francisco, Eater as a roving national critic, and for the past three-plus years as the head restaurant critic at the Los Angeles Times. Bill is our favorite critic, writing about our favorite food city in the United States, and we talk about what’s exciting about LA right now. We also get into his writing routine, some of his favorite slept-on gems, and what the hell is going on at The ROW? And what is up with Craig’s? This is such a great conversation, and we hope you enjoy it as much as we did. And to close out Restaurant Critic Week, Aliza and Matt talk about the state of the restaurant critic in 2023. Who are their favorites in the game? Which writers should be given a reviewing beat? And what about Tik Tok reviewers? There’s a lot to go over, and we cover it all. MORE FROM BILL ADDISON:The 12 Most Loved Restaurant Dishes of 2022 [LA Times]The Latest Blockbuster from the Couple Behind Bestia and Bavel [LA Times]How Damian grew to be one of L.A.’s finest modern California-Mexican restaurants [LA Times]The Year I Ate Pico Boulevard (Aliza was right!) [LA Weekly] MORE FROM RESTAURANT CRITIC WEEK:TASTE Podcast 192: The New Yorker's Hannah Goldfield TASTE Podcast 193: Eater's Ryan Sutton FOLLOW, FOLLOW, FOLLOW:instagram.com/bill_addisoninstagram.com/mattrodbardinstagram.com/taste

Polymath Margaret Sohn sits down with Carmel Holt to discuss their full length debut as Miss Grit, Follow The Cyborg, the importance of making technology cute, and the ongoing challenges of communicating and collaborating in male dominated spaces.