Podcast

Kanchan Koya will forever change how you look at your spice drawer. The chef, author, podcast host, and nutrition coach has a PhD in biomedical sciences from Harvard Medical School, which she uses to champion the science-backed benefits of ancient spices. We invited her into the studio for a truly fascinating conversation answering our many questions about health claims around spices—such as, what is inflammation, actually? Find out now. Also on the show, Matt shares some highlights from his recent trip to Seoul, including stops at Buto, Sancheong Sutbul Garden, Flavourtown (100% free of spikey blonde hair), Meal-do, Honeybee, Magazine F. To name just a few! The full list will be dropping later this year.         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 KANCHAN KOYASpice Spice Baby [official]Radical Vitality [Apple Podcasts]

Matthew Schneier is currently the chief restaurant critic at New York magazine and previously reported on fashion and culture at The Cut and the New York Times. Matthew joined us in the studio to talk about the job he took over a little more than six months ago. We discuss putting his own unique stamp on the coverage, what he looks for in both old and new NYC restaurants to review, and how he came to the job in the first place. Matthew is one of our favorite writers around, and it was so great catching up. Also on the show, Aliza and Matt catch up about three things they each are into right now, including: Patita at Spoon & Pork in Los Angeles, the forthcoming cookbook from Los Angeles restaurant Kismet, Kismet: Bright, Fresh, Vegetable-Loving Recipes, clam kalguksu at Hangari Kalguksu in Los Angeles, Mom’s Touch Lab in Seoul, Little Fatty in Los Angeles, and come to France this summer with Matt and Marissa Mullen!   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 MATTHEW SCHNEIER:Will Four Twenty Five Kill the Grill [NY Mag]Not-So-Plain Slices [NY Mag]Keith McNally, to Go [NY Mag]The Good Used Book Edition [WITI]

Himanshu Suri is best known by his rap name Heems. We wanted to have Heems on not just because we are a fan of his former group Das Racist (you may remember their song “Combination Pizza Hut and Taco Bell”) but because we wanted to talk to him about Punjabi food. About growing up in Queens. About his new passion for gardening. Check out his very cool new album, Lafandar.  Also on the show is James Harris, one half of Throwing Fits, a very funny podcast and online community dedicated to all things menswear. We wanted to invite James in not just to talk about chef fashion but also to find out about where he’s eating and drinking around his hometown of New York City. We also get into Fanelli vs. Lucien, not being able to get into Gem Wine thanks to TikTok, eating fried prawn heads, Japanese food at home vs. in restaurants, and eating the miso black cod at Nobu as a kid. We also get the Throwing Fits line on Dimes Square. This is a great talk with James, a real one-of-one guest. MORE FROM HEEMS AND THROWING FITS:Dosa Hunt! [official]Heems on Rap, Race and Identity [NPR]Throwing Fits for Men’s Fashion [NYT]From Nike to Nautica, Here Are the ’90s Brands that Defined the Decade [Complex]

You’ve spotted their iconic squeeze bottle on the shelves of Whole Foods and seen it used by your favorite food influencers and chefs on Instagram. But do you know the story behind Spanish olive oil company Graza? On this episode, we welcome back Graza’s charismatic cofounder Andrew Benin to talk about the ups and downs of running a quickly growing food company. We hear about public drama, exploding growth, critical reviews, and how Graza remains one of the most exciting brands in not just olive oil, but all of food. Want to partner with TASTE? Send us a note at: partner@tastecooking.com.  MORE FROM GRAZA:The Best Olive Oil You Can Buy at the Store [Wirecutter]This Is TASTE 182: Graza [TASTE]Olive Oil Has Never Been Cooler [Eater]This Week’s Tiniest Social Media Drama Is About Olive Oil [NYT]This Is TASTE 351: Aura Bora [TASTE]

Singer, songwriter, multi-instrumentalist and producer Madi Diaz has been hard at work building her music career since dropping out of Berklee back in 2007, and self-releasing her debut, Skin and Bones. 2021 ended up being her year. A record deal with Anti- Records and her critically hailed fifth full length effort, History Of A Feeling, got a much bigger wheel in motion than ever before, including finding a fan in one Harry Styles, who invited Madi to join him on tour to open some of his shows, and join his band. Now after standing on some of the biggest stages in the world with one of its biggest pop stars, Madi Diaz has returned with her sixth full length album, with a title that perfectly sums up finding the courage to fall in love again, and sticking it out in the music industry. It's called Weird Faith, and just before she released the album, Madi stopped by SHEROES to chat with host Carmel Holt about the new album, her journey, and perspectives she’s gained along the way.

Dirty Projectors meets Mount Eerie at Walt Disney Hall