Podcast

Today is a special episode devoted to our love of the SPAM® brand—the multifunctional and influential canned meat that is used creatively in kitchens around the world every day. Whether it’s Korean budae jjigae or musubi rolls spotted in the 7-Eleven in Hawaii, SPAM® is an American heritage food brand that we want to celebrate. Up first, we speak with New York City chef and Iron Chef competitor Esther Choi. We discuss her childhood love of SPAM® products and how she cooks with them at her restaurants today.  Next, we catch up with SPAM® brand director of marketing, Jason Baskin, who offers fun facts about the brand and answers some questions we fried up just for him. How does the brand team develop recipes in their Minnesota test kitchen? And how does the SPAM® brand spot exciting trends around the world? We hope you enjoy this very fun episode. This episode was produced in partnership with our friends at Hormel Foods, makers of the SPAM® brand.  FOLLOW, FOLLOW, FOLLOW:  instagram.com/spambrandinstagram.com/choibitesinstagram.com/mattrodbard

Sabrina Teitelbaum aka Blondshell sits down for an in-depth conversation with Carmel Holt about freeing herself from trying to fit the mold of a female pop star, internalized misogyny, and how she imagines herself 40 to 50 years into her career.

"I can't draw that Crass symbol... It does my fucking brain in!"

Nate, Dave, and Demone talk to producer and DJ Mathematics of the Wu-Tang Clan

Nobody makes cake—or cookies, or tarts, or anything else in the pastry case—quite like Natasha Pickowicz. The former pastry chef at Flora Bar and Altro Paradiso, who now helms the acclaimed pop-up Never Ending Taste and organizes mega bake sales raising hundreds of thousands of dollars for reproductive health justice, Natasha makes extremely cool pastries, like crackly shoyu peanut cookies and cakes crowned with radicchio. Now she’s releasing a debut cookbook to share her recipes with the world, More Than Cake, and we’re stoked to have her back in the studio to talk about bringing her distinct pastry style to life, baking as activism, and the state of dessert in restaurants right now. MORE FROM NATASHA PICKOWICZ:How I Protest with Pastries [Bon Appetit]How to Make Delicious Scones at Home [Desert People]TASTE Podcast 16: Natasha Pickowicz [TASTE] FOLLOW, FOLLOW, FOLLOW:instagram.com/natashapickowiczinstagram.com/alizaraeinstagram.com/taste

Alex Prud’homme’s new book, Dinner with the President, is a history of American food, politics, and 26 presidents, from George Washington starving at Valley Forge in 1777 to Donald Trump’s burger banquets. It was such a good time having Alex on the show to talk about how food has been used as a diplomatic tool since the founding of the United States, as well as some underrated cooks living in the White House. Finally, Grace Coolidge gets the respect she deserves. We also talk with Alex about his journalism, how he wrote a New Yorker article that would go on to inspire the Soup Nazi character on Seinfeld, and the book he wrote with his great-aunt Julia Child that would inspire many movies and TV shows. Alex is such a great guest, and I hope you enjoy our talk. Also on the show, Aliza and Matt talk about their recent trips to Miami and Tel Aviv, while discussing the value of fresh-cut tropical fruit and raspberry yogurt. MORE FROM ALEX PRUD’HOMME:The Man Behind the Soups [The New Yorker]    Alex Prud’homme Wishes He Was in the Room Where It Happened [NYT]Jacques Pépin and Alex Prud'homme on entertaining Julia Child-style [GBH]The Israel Issue [TASTE] FOLLOW, FOLLOW, FOLLOW:instagram.com/alex.prudhommeinstagram.com/mattrodbardinstagram.com/taste