Podcast

Aura Bora is a sparkling water that pushes the limits of sparkling water. Founded by Paul Voge, it’s a company that prides itself on spiking its cans of water with herbs, fruits, and flowers for earthly tastes and heavenly feelings. (True to the claim, we certainly had some feelings when we tried their green bean casserole concoction.) Paul, a guest on today’s show, has incredible taste and is bursting with passion for his waters. We talk about his journey and how he comes up with flavors that include chai cranberry, persimmon clove, and peppermint watermelon. If you haven’t tried Aura Bora, you don’t know what you’re missing.  Also on the show, Matt is back from a California road trip and gives some of his highlights, including The Duchess and The Summit in Ojai, Bell’s in Los Alamos, Ad Astra Bread in Monterey, Cat & Cloud Coffee in Santa Cruz, Itani Ramen and Fentons Creamery in Oakland, the cafe at Chez Panisse in Berkeley(!), Ad Hoc and Mustards Grill in Yountville, and El Molino Central in Sonoma. Want to partner with TASTE? Send us a note at: partner@tastecooking.com.  MORE FROM AURA BORA:We’ve Hit Peak Beverage [TASTE]Dry Guys Olive Oil Martini [official]This Is TASTE 303: Olipop [TASTE]

Taking risks, making a lot with a little, and how running and performing can both be like exorcism.

Catching The Sun: Algal Blooms and Rising Temperatures in New York Lakes

We’re thrilled to finally have Angelo Sosa on the show. Angelo is one of the most talented chefs we've gotten to know, and he’s currently the chef at two really great restaurants in Phoenix: Tia Carmen and Kembara. Angelo was also the runner up on Top Chef and has worked with some of the biggest names in the game, including Jean-Georges Vongerichten, Alain Ducasse, Stephen Starr, and Masaharu Morimoto. On this episode we talk about Angelo’s TV past and dig into his passion for Asian cuisine, including his deeply creative work with Thai, Vietnamese, and Chinese flavors and techniques at his latest opening, Kembara. We really loved catching up with Angelo and hope you enjoy this conversation. Also on the show, Matt gives his highlights from a recent trip to Phoenix. Stops include: Unos Tacos y Birria, Tacos Chiwas, the greatness of Monsoon Market, Wagyu beef rendang at Kembara, and Pizzeria Bianco. 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 ANGELO SOSA:Angelo Sosa’s Kembara Is a Love Letter to His Asian Travels [Forbes]Must-Try Restaurants in Phoenix with Angelo Sosa [A Taste of AZ]This Is TASTE 251: Dale Talde [TASTE]

DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine with some of the best vibes and playlists around, and now they’re joining the CPG boom. It’s a joy to have DeVonn in the studio to talk about his distinctive POV, starring in the second season of High on the Hog, his dream dinner party lineup, and more.   Also on the show the return of three things, where Aliza and Matt go over some of the books, restaurants, and citrus fruits they are most excited about. This includes: Flan at Nenes Taqueria, al bap at AriAri, crispy shallots and fish roe from Ignacia Valdes pop-ups, Priya’s Kitchen Adventures, PSA: The pomelos are hitting in NYC right now, Pizza Night: Deliciously Doable Recipes for Pizza and Salad. 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 DEVONN:Welcome to the DeVonn Francis Dinner Party Multiverse [TASTE]The 2021 Feel Good Food Plan [Bon Appetit]Yardy World [official]