Podcast

Eric Kim has a signature style with his writing, which has appeared frequently in the New York Times, where he is a columnist for the magazine. Eric blends a truly lyrical style of prose with deep reporting chops and a knack for simple and highly focused recipe development—a rare triple threat! He’s also the author of the best-selling cookbook Korean American. This is a return visit to the show for Eric, and we talk about his reporting process, how he unpacks big topics in food and culture in his columns, and some of his recent work, including dumplings, Chicago pizza, the origins of Philadelphia cream cheese, and many other memorable stories. Also on the show, it’s the return of Three Things, where Aliza and Matt share what’s interesting in the world of restaurants, books, television, food products, and much more. On this episode: Birria La Flor is doing Tijuana-style birria in Brooklyn, Caroline Eden’s great memoir Cold Kitchen, Flour + Water dry pasta is terrific. Also, a Kingston, New York, scene check. Matt visits Pinkerton’s Bakery, Fantzye Bagels, and Sorry, Charlie. Also, also: Severance is a good show, and not Westworld (we hope), and Matt tries Frost Buttercream. 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 ERIC KIM:It’s Dumpling Week! [NYT]What Puts the ‘New York’ in New York Cheesecake? [NYT]The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep. [NYT]

Emily Wilson is a writer based in Los Angeles and runs the terrific publication The Angel, covering the city’s legendary restaurant scene. On this episode, recorded before the devastating wildfires, we hear about how Emily views her city’s technicolor restaurant scene. What are her favorite places to visit for all occasions? She has quite a list. And check out The Angel’s guide on how to support wildfire recovery efforts. Also on the show, Matt walks the floor of the Winter Fancy Food Show, an annual trade show featuring the best in grocery and CPG. He spotted a number of exciting discoveries, including:Joyus Non-Alcoholic Cabernet Sauvignon Spritz King Chipotle Smokey and Spice Tanglewood Ginger Spiced Chai Mauka Meats Veal Stock Island Sausage Belle Chevre Spreadable Goat Cheese Chalet Cheese Eddy's Homemade KitchenMaazah Magic Sauce Eataly CPG Vermont Creamery Marieke Gouda Uncle Waithley's Frost ButtercreamTamarind Heads  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 ABOUT LOS ANGELES:L.A.'s Most Interesting New Restaurant is a Mile Away from LAX [The Angel]Is It a Bar? Or Is It a Restaurant? Who Cares? It’s Sam’s Place [The Angel]Southern California Road Trip: Orange County and the San Gabriel Valley [Apple]

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie. She’s a singular force in the NYC baking scene, and it’s so fun to have her on the show today to talk about what she’s been up to since publishing her first book, her love of kitsch, and more. 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 ABI BALINGIT:Adobo Chocolate Chip Cookie [NYT]Ube Macapuno Molten Lava Cake and More Maximalist Filipino Desserts from 'Mayumu' [KCRW Good Food]Telling Delicious Filipino Food Stories With Chef Abi Balingit [Forbes]

Today’s episode is all about Dijon mustard, and it brings a couple of mustard lovers into the studio. First up is Jeremy Salamon. He’s the chef-owner of two singular and sensational restaurants in Brooklyn: Agi’s Counter and the newly opened Pitt’s. We talk about what he’s been cooking and all of the creative ways he thinks about using Dijon mustard, even with dessert. Next up is a real treat—we get to talk with a mustard sommelier. His name is Brandon Collins, and he helps develop recipes for Maille mustard, which is our personal favorite brand. Brandon takes us through some of the company’s history before giving us a taste of some rare Dijons. This special episode was made in partnership with our friends at Maille.

Spanish-American singer, songwriter, and multi-instrumentalist Victoria Canal joins Carmel Holt to discuss her full length debut album, Slowly It Dawns, and they have a fascinating conversation about gender, identity, and being perceived, and explore the many factors that may be playing into gender imbalances in the recording industry.