Podcast

Our guest this episode is one of our friends in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. He’s also the author of a great new book, Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People. In this episode, we talk about his pasta journey, from creating his own pasta shape to rigorously researching the many ways pasta can be cooked outside the Italian vernacular. It’s a great talk with Pashman. 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 DAN PASHMAN:Everything You Need to Know About Cascatelli [The Sporkful]Anything’s Pastable Episode 1 [The Sporkful]Are Shallots Bull$#!t?  [The Sporkful]

Lana Del Rey, Christian Bale, Gummo and birdsong

interview with rapper Crimeapple and producer Preservation

Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry. She’s currently the science director of Noma Projects, and she’s sharing all her wisdom in a new book: Flavorama. It’s a delight having her on the show to answer all our questions about the science behind what we eat—truly a must-listen episode for anyone interested in food. 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 ARIELLE JOHNSON:Getting Curious With Jonathan Van Ness [Netflix]Arielle Johnson Has Flavor Down to a Science [Glamour]

Nicolaia Rips is a true New Yorker. She grew up in Manhattan’s famous Chelsea Hotel, which served as the subject of her memoir, Trying to Float. Now she’s the features editor of HommeGirls, and she’s writing for places like Cultured, Air Mail, and the New York Times. It’s so fun to have her on the show in an all-out New York episode. 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 NICOLAIA RIPS:When the Ghost of the Chelsea Hotel Is You [New York Times]Who The Hell Are 2girls1bottl3? [The Face]

Sun Noodle is a legend in the ramen game and the company behind many of your favorite bowls around the country. Kenshiro Uki, our guest on today’s show, grew up in Hawaii working at his family’s noodle company and later helped lead an expansion throughout the United States and beyond. On this episode we hear about what goes into making noodles perfectly matched for legendary shops like Momofuku Noodle Bar and Yuji Ramen, to name a few. We also hear about Sun Noodle’s growing consumer packaged goods business, which brings bowls of miso and shoyu ramen to home cooks. It’s super fun catching up with Kenshiro. Also on the show, Aliza and Matt go over three things they are each feeling right now including: Eric Kim’s black sesame Rice Krispies treats, coconut and pineapple payasam at Kanyakumari, the pasta tarot deck, Mel the bakery in Hudson, NY, Happy by Celina Baljeet Basra, The Bartender’s Pantry by Jim Meehan.    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 SUN NOODLES:How a Ramen Noodle Factory Makes 300,000 Noodle Orders a Day [Eater]Taking Flight to a Land of Noodles [NYT]