Podcast

interview with legendary rapper Schoolly D

Christina Chaey is a writer and recipe developer based in Brooklyn. A former Bon Appétit food editor, she’s currently writing the newsletter Gentle Foods, where she shares essays and recipes rooted in cooking how you want to feel. It’s so special to catch up with Christina in the studio about her background working in magazines, expanding the concept of wellness food, and making her very own cookbook.  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 CHRISTINA CHAEY:Gentle Foods [Substack]Green Curry Lentil Soup [Bon Appetit]

Andy Baraghani started his professional cooking career as a teenager at the legendary Berkeley, California, restaurant Chez Panisse, and he was truly just getting started. After working as a line cook at Estela in New York City, he was hired as the food editor at Tasting Table and eventually found his way to the Bon Appétit test kitchen, where he worked for over six years and won the hearts of many with his exceptional cooking instruction and his own kind heart. Andy’s rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to? It turns out, plenty—both online and offline. Here we catch up about what is good in the Baraghani universe, and it’s clear Andy is the guy he wants to be. Also on the episode, we hear from Christian Reynoso about the recent TASTE feature he wrote describing his time working at San Francisco’s Zuni Café and the legacy of the cookbook that remains an absolute classic. 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 ANDY BARAGHANI:Andy Baraghani’s Essential Kitchen Tools [Bon Appetit]Kimchi Udon With Scallions [Bon Appetit]How Andy Baraghani Became the Internet Boyfriend of Our Dreams [Out]The Zuni Café Cookbook Is Canon [TASTE]

What a great conversation here with David Kamp, a journalist of the highest order and author of one of Matt’s favorite books about food ever, The United States of Arugula: The Sun-Dried, Cold-Pressed, Dark-Roasted, Extra Virgin Story of the American Food Revolution. In this episode we talk about the book’s legacy some 15 years after its publication. We also find out what David is working on now, including a Broadway musical. It’s great catching up with David Kamp, a real legend in the game. Also on the show, Aliza and Matt talk discuss three things they are most interested in, including: A NYC pop-up report (Wizard Hat Pizza, Chrissy's, Shy's Burger), Hand Hospitality in the NYT, Unified Ferments Nilgiri Coomor kombucha, a great new cookbook: Vegan Mob: Vegan BBQ and Soul Food, Mr. & Mrs. Smith, and happy birthday to TASTE! 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 DAVID KAMP:Faces for Radio [Air Mail]I’ve Told My Last Trump Joke [NYT] The Hunger Artists [NYT]The Elusive Restaurant Group Redefining Korean Dining in New York [NYT]

Sleater-Kinney is one of the most influential and revered indie rock bands of the last three decades, and just returned with their eleventh album, Little Rope. The co-founders, guitarists, vocalists, and songwriters Corin Tucker and Carrie Brownstein (with a guest appearance by Carrie's dog) join Carmel Holt in conversation to discuss the intense emotional landscape the songs for the album journeyed through, finding a new perspective and a renewed commitment to Sleater-Kinney, and their perspectives on feminism and intersectionality.