Podcast

"The book is like cake, you don’t want to eat it too fast!"

interview with rapper Cavalier

It’s really great to catch up with Cree LeFavour, a novelist, cookbook author, and chef who just returned from four months at the South Pole, as documented in her excellent Substack. What is it like to bake bread at elevation in the world’s largest freezer? Her story is pretty entertaining, and we hear about how the world’s harshest environment can inspire creativity in the most interesting way. We also talk about her cookbook career and some of the cool projects she is working on since returning from the Pole.  Also on the show, Aliza tells us all about her recent trip to New Orleans. Fewer oysters and more…roti! Visits include carrot yogurt at Molly’s Rise and Shine, the “White Claw of cheese” at Mister Mao 😭, the “fajita effect” (but with bananas foster) at Brennan’s, good hurricanes at Cane & Table, and the griddled biscuit at Panola Street Cafe. 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 CREE LAFAVOUR:My Antarctica [Substack]Private Means [Grove Atlantic]

Yes, Bill Addison is back on the show. We’ve long been a fan of Bill’s writing, going back to his well-considered restaurant criticism in Atlanta, Dallas, and San Francisco, for Eater as a roving national critic, and for the past four-plus years as the head restaurant critic at the Los Angeles Times. Bill is our favorite critic, writing about our favorite food city in the United States, and we catch up with him in Los Angeles about some of his recent reviews and tap into his thoughts on LA’s modern Korean food scene. It's a grab bag of topics. Bill also gamely takes our TASTE check, which is one of our favorites four minutes in audio. Bill is always welcome back on the show, and this is one for the books. Also on the show, Matt shares details from his recent trip to Los Angeles, including some of the places he dined at including: Sicilian corners and GOAT cheesecake at Quarter Sheets, celery salad at Stir Crazy, creative banchan and the new flow at Yangban, soba at Otafuku, 💯 grilled sweet potato and miso butter at Budonoki, Majordomo is still really good, and a final stop for the ages. Or, this age.     Send questions, comments, hot takes to: hello@tastecooking.com and we may read it on a future episode. MORE FROM BILL ADDISON:Inside NYC’s Korean Wave [Los Angeles Times]A Destination Restaurant in the High Desert [Los Angeles Times]21 of the Best Bagel Shops in Los Angeles [Los Angeles Times]This Is TASTE 194: Bill Addison [TASTE] 

Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than nine million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great cookbook, Texture Over Taste. Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention. And now he’s turned his attention to pizza with the opening of Stretch Pizza on Park Avenue. In this lively conversation, we talk about Wylie’s pandemic pizza project that went to the next level. We also discuss cookbooks and our shared love for the New York City shop Kitchen Arts & Letters. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.