Podcast

The bros talked to the late great Prince Markie Dee (Originally Released March, 14th 2019)

Today is Cake Zine day on the show, and Matt is so excited to welcome in his cohost, Aliza Abarbanel, along with Cake Zine coeditor Tanya Bush to the studio. Cake Zine is an independent magazine and a “hedonistic exploration of history, pop culture, literature, and art through sweets.” The latest issue’s theme is Humble Pie, and we speak with Aliza and Tanya about some of the issue’s features that highlight “broad interpretations of humiliation and piping-hot servings of contrition.” This is such a great talk. Also on the show, Aliza has an excellent conversation with Stacey Mei Yan Fong, author of the new book 50 Pies, 50 States. MORE FROM CAKE ZINE AND STACEY MEI YAN FONG:The Zine That Cake Instagram Made [Eater]“Cake Zine” Is the Brilliant New ‘Zine That’s All About…Cake [Bust]Baker Stacey Mei Yan Fong Makes 50 Pies for All 50 States [Eater] Pre-order: Cake Zine Volume 3 Humble Pie FOLLOW, FOLLOW, FOLLOW:instagram.com/cake_zineinstagram.com/mattrodbardinstagram.com/taste

Five musicians, four amazing records

The Bear. We all love The Bear, the hit restaurant drama from FX that begins its second season on June 22. And we love The Bear for good reason. The show was the talk of TV and one of the most realistic portrayals of restaurant life on TV. Courtney Storer is a Los Angeles–based chef who works as the show’s culinary producer. That means she’s behind its hyperrealistic (now legendary) cooking scenes. On today’s episode, we talk about how Courtney gets the cast ready to cook. We also dive into the important—and tricky—topic of what makes a great chef.  MORE FROM COURTNEY STORER:On Balancing Pizza, Produce, and Gender Roles [BA]Making Italian Beef with FX's "The Bear" Culinary Producer Courtney Storer [LAT]What Does a Culinary Producer Do? [Indie Wire]

Not all cake is created equal, and Jenneh Kaikai is always raising her game. The baker and owner of Pelah Kitchen, a Brooklyn-based micro bakery offering up cakes crowned with flowers and filled with flavors of the African diaspora, makes some of my favorite sweets in the city. It’s a joy to have her on the podcast to talk about evolving her business from a side project to a main gig, the booming food scene in Accra, Ghana, pop-up solidarity, and more. MORE FROM JENNEH KAIKAI:Issue Nº 18: Beautiful Baked Goods [Cherry Bombe]Inside the World of Fancy Instagram Cakes [Bon Appetit] FOLLOW, FOLLOW, FOLLOW:instagram.com/pelahkitcheninstagram.com/alizaraeinstagram.com/taste