Podcast

LinYee Yuan is the founder and editor of MOLD, a critically acclaimed online and print publication about design and the future of food, and the founder of Field Meridians, an artist collective committed to strengthening local food ecologies in Brooklyn. It’s so special to have her in the studio for an expansive conversation about using a design framework to reimagine our food systems and the power of examining nature in urban settings.  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 LINYEE YUAN:Planting a Food Forest  [MOLD]A ‘Nature School’ Meets in Brooklyn [NYTimes]

“We live in the suburbs of the music industry”

Today on the show we have conversations with two terrific chefs in New York City. First up is Suzanne Cupps. She’s the chef-owner of Lola’s in the Flatiron District. The cooking there made Matt’s top meals list of 2024, and in this conversation she opens up about her cooking career, and her unique place in the NYC restaurant scene. Also on the show is a great conversation with Harold Dieterle. He is the winner of Top Chef Season 1, and we talk all about his long career in New York City and the ups and downs of chef life. We are such big Harold fans at TASTE. Note: Il Totano closed on January 6, 2025. We await an exciting reboot. 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 SUZANNE CUPPS & HAROLD DIETERLE:Home Cooking So Good, Only a Restaurant Could Do It [NYT]Ryan Sutton on Harold Dieterle [Eater]

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool—with a recipe development process that is part Warhol’s Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet, and before that putting Israeli cooking on the international stage with Jerusalem, he most recently tackled the concept of comfort with his incredible new book Comfort. In this conversation, we consider the many ways comfort food is served around the world, and how personal preference plays a major part in the quest for ultimate comfort. The result is a conversation that circles the globe and brings one of my all-time favorite recipe writers into focus.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.