Podcast

There are some restaurants where skipping dessert is just not an option—and if you’re in New York City, Gage & Tollner is at the top of that list. Pastry chef Caroline Schiff has created an all-star lineup of sweets that nod to the chop house’s historic past—it dates back to the late 1800s—while feeling totally fresh. On today’s episode, she shares with Aliza her pastry philosophy, her take on the most iconic desserts in the city, the origin behind her book, The Sweet Side of Sourdough, and more. Caroline is a true pastry wizard, and I hope you’ll enjoy this episode.  Also on the show, Matt has Ellie Skrzat into the studio. Ellie is an illustrator, director, and the creative force behind much of the visual work we publish on TASTE, including all of the podcast illustrations that pop out in your feed. Some of her favorite guests to draw include Zosia Mamet, Ayo Edebiri, and Bartees Strange. Who does she want to draw? We find out in this run conversation.  MORE FROM CAROLINE SCHIFF:Sourdough Has a Surprising Sweet Side [TASTE]Pastry Chef Caroline Schiff Ends Her Day with Sourdough Pancakes [Grub Street]A Day at a 143-Year-Old Restaurant With NYC's Most Iconic Desserts [Bon Appetit]Best New Chefs 2022: Caroline Schiff [Food and Wine] FOLLOW, FOLLOW, FOLLOW:instagram.com/pastryschiffinstagram.com/skrzatinstagram.com/alizaraeinstagram.com/mattrodbard

Chanie Apfelbaum is the author of a really cool new book, Totally Kosher, and the force behind Busy in Brooklyn, a go-to resource for kosher recipes and thoughts on modern Jewish living. We wanted to have Chanie into the studio to talk about the many nuances of modern kosher cooking, and to ask her some pointed questions about her modern Orthodox life. Chanie was super game to talk about many topics, including how the recipes in her book are not only for the religious set. We hope you enjoy this talk. Also on the show, we catch up with Sawako Okochi and Aaron Israel, founders of Brooklyn restaurant Shalom Japan. They speak about their great new book, Love Japan. MORE FROM CHANIE APFELBAUM:Busy in Budapest [BIB]This Streusel-Topped One Might Be My New Favorite [The Kitchn]A Brief Chat With the Author Who Wants to Modernize Kosher Cooking [NY Mag] FOLLOW, FOLLOW, FOLLOW:instagram.com/busyinbrooklyninstagram.com/shalomjapaninstagram.com/mattrodbardinstagram.com/taste

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