Podcast

Jessie Sheehan is all about baking. She’s host of the baking podcast She’s My Cherry Pie on Radio Cherry Bombe and the author of four baking cookbooks, including her newest: Salty, Cheesy, Herby, Crispy Snackable Bakes. This book ventures into all-savory territory, from biscuits and scones to what she calls “toasty handhelds,” kinda like fancy hot pockets, and this episode will have you craving them all.  Also on the show, it’s time to talk about cool new fall cookbooks. All season Aliza and Matt are previewing some of their favorites, category by category. Next up is books by people we follow and love. These include Good Lookin' Cookin' by Dolly Parton, Soups, Salads, Sandwiches by Matty Matheson, What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities by Julia Turshen, Life's Sweetest Moments by Dominique Ansel, Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes by Carolina Gelen, Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen by Justine Doiron, Sweet Tooth by Sarah Fennel. 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 JESSIE SHEEHAN:Salty, Cheesy, Herby, Crispy Snackable BakesShe’s My Cherry Pie [Radio Cherry Bombe]How to Make Snackable Bakes [WNYC]TASTE Live at Rizzoli: What Goes with What by Julia Turshen

Two leading lights of the current hardcore scene get serious

Nate, Dave, and DEM talk to rapper/musician Godfather Don

Welcome To Atlanta: Tracing the Rise of a Hip Hop and R&B Capital with Cultural Anthropology

Paola Velez is an award-winning chef, activist, and author based in Washington, DC. She’s the cofounder of the viral grassroots bake sale Bakers Against Racism and the author of a great debut cookbook, Bodega Bakes. We brought Paola into the studio to talk about her impressive career, including acting as a culinary diplomat for the State Department, and the unforgettable recipes in her book, like pecan-plantain sticky buns. Also on the show, Aliza and Matt talk about some of the things they have been cooking in the peak produce period of late summer, as well as other kitchen adventures. These include the egg yolk saga continues, Zoë François key lime pie has a twist, the sardine deserves the tuna melt treatment, more sardines but this time as a stove-top pasta sauce, a kitchen floor renovation tip, a fun recipe from Koreaworld. 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 PAOLA VELEZ:Pecan-Plantain Sticky Buns [Food and Wine]Selena + Chef: Paola Velez [HBO]