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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]

Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City. This conversation was part of our TASTE Live at Rizzoli author series, and we had Jing speaking about her amazing new cookbook, The Book of Sichuan Chili Crisp. 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 FLY BY JING:Sleek Suá Superette From the Chile Crisp Queen Is Now Open in Larchmont Village [Eater LA]Fly By Jing and Shake Shack Ready a Chili Crisp Menu [Hype Beast]This Chili Oil Is So Good, Even My Taiwanese Mom Is Obsessed With It [F&W]

Sanaë Lemoine is a novelist and cookbook author whose work is united in its ability to make you very, very hungry. Before she wrote her novel The Margot Affair, Sanaë was a cookbook editor at Martha Stewart Books and Phaidon Press; now she combines her love of food and literature in her own writing and through cowriting cookbooks, like Make It Japanese with Rie McClenny. It’s a joy to have Sanaë on the show to talk about her creative process, her favorite spots for croissants in the city, and more.  MORE FROM SANAE LEMOINE:Mathilde’s Tomato Tart [Smitten Kitchen]A Japanese Homestyle Meatball Clinches The Comfort Food Crown [TASTE] Buy: The Margot Affair, Make It Japanese, Hot Sheet This episode is supported by Parmigiano Reggiano USA.