Podcast

Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her latest book, Portico, is one of my favorites of the busy fall and taps into the rich history of Jewish food in Rome. On this episode Leah and I talk about the iconic dishes from Rome's Jewish ghetto, and talk about the years she took reporting this wonderful book. I hope you enjoy our conversation. Also on the show, Matt has a great talk with New York Times reporter Amelia Nierenberg. Amelia has long written compelling pieces that tie together food and current events, and we speak about her journalism career before digging into her latest story: How to Hijack a Quarter of a Million Dollars in Rare Japanese Kit Kats. It’s great catching up with Amelia. 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 LEAH KOENIG:This Cookbook Is a Must-Read Love Letter to Roman Jewish Cuisine [Saveur]Stop Being a Snob and Use Onion Powder [TASTE]Beef and White Bean Stew With Cumin [Bon Appetit]Abambar [Epicurious]

Ok you can have Nate Le Blanc Patreon exclusive Fly Sporadic radio show, as a treat

Chapter 1 of the story of The Roots' third album Illedelph Halflife

Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. Claire is the author of a great recent cookbook, What’s For Dessert, and she’s truly one of our favorite cooking instructors and personalities on the internet. We talk about how to visualize a recipe before baking it, as well as some of the common bakeware mistakes we are all making. Dark bakeware is a big no-no! We also hear a little bit about her journey from Harvard to the kitchens of France to millions of YouTube streams. We all love Claire Saffitz at TASTE, and we hope you enjoy this talk. 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 Claire Saffitz:Claire Saffitz Makes Tiramisu Icebox Cake [Youtube]The Life and Death of Tart Frozen Yogurt [TASTE]Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]

Maurizio Leo is the big bread brain behind The Perfect Loaf, an incredibly popular online community of bread fans and home bakers. He’s also the author of The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, winner of both James Beard Foundation and IACP awards and an instant classic. On this episode we talk about what excites Maurizio in bread today, and his unique journey to teaching and writing cookbooks.  Also on the show Aliza and Matt go over three things they each are feeling, including: New releases from Alaya Tea, McDonald's Crocs, the many birthdays at 99 Flavor Taste, New York's Don Don is the Korean barbecue restaurant of our dreams, the Send Chinatown Love cookbook, Abi Balingit's Mayumu: Filipino American Desserts Remixed, and happy 10 years to our friends at PUNCH. 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 MAURIZIO LEO:7 Easy Steps to Making an Incredible Sourdough Starter From Scratch [official]The Case for Making Whole-Wheat Pizza Dough [Salon] Meet the Man Behind the Sourdough Bread Craze [YouTube]A Look Back at 10 Years at PUNCH [PUNCH]