Podcast

Dark metal meets coldwave in a surprisingly cheerful chat

Jess Eng is a food writer based in New York City. She’s a regular contributor here at TASTE alongside a great roster of publications like the Washington Post and the New York Times. It’s so fun to have her on the show to expand on some of her favorite stories, her latest experiments with home fermentation, and her recent reporting trip in Fuzhou, China. And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's fall cookbook season and Matt previews Measure with Your Heart by Hannah Taylor, The Ex-Boyfriend's Favorite Recipe Funeral Committee by Saki Kawashiro, Script Notes by John August and Craig Mazin, and Obsessed With the Best by Ella Quittner (not fall but worth a mention). Aliza jumps in with a visit for Thai chicken wings at Sam Yan in Clinton Hill, a preview of Ruby Tandoh’s new book, All Consuming, and a special shoutout to LA Taco’s ongoing coverage in Los Angeles.  Subscribe: Apple Podcasts, Spotify, YouTube    READ MORE FROM JESS:Flavors of Fujian [Substack]Kombucha’s Pét-Nat Moment [TASTE]The Fluidity and Fun of Chino Latino Cuisine Reaches New Fandoms [TASTE]

Matt was so excited to invite his friend Maurizio Leo to New York City to walk the streets and eat a lot of pizza. Maurizio is the author of The Perfect Loaf, an incredible cookbook and online community dedicated to all things sourdough. Matt and Maurizio visited seven pizzerias and, along with lead producer Clayton Gumbert, tasted their way through the city’s best (and maybe not best) slices. So what did they think of Joe’s, L’industrie, Mama’s TOO!, Lucia, Upside, Scarr’s, and F&F? Tune in! Also on the episode, Matt catches up with Anthony Falco. Falco is a global pizza consultant and a true pioneer in the pizza world. He just returned from a three-week trip to Italy, and we talk about all the pizza styles and trends he spotted there. We also move beyond pizza to discuss the modern trattoria scene, good and great gelato, and how Anthony’s appreciation for art dovetails with his interest in the culinary world.  For more, listen to This Is TASTE 344: Pizza Week with Anthony Falco.

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Dylan is back with a new book, Baking Across America, which had him visiting dozens of states to track down recipes and stories from America’s amazing baking past. We talk about the crazy travel that went into this unique book project and what he’s baking in his Montana kitchen. We loved catching up with one of the sharpest minds in the baking game. Subscribe to This Is TASTE: Apple Podcasts, Spotify, YouTube