podcast

Amadou Ly is the baker-owner of ALF Bakery, a destination for delights like mushroom danishes and laminated baguettes in New York City’s Chelsea Market. After 18 years of jobs in restaurants, from dishwasher to pastry chef to chocolatier, he apprenticed under Roger Gural at the iconic Arcade Bakery. Arcade closed, and now he’s making some of the most exciting bread and pastries in the city at ALF. In this episode, we talk about the craftsmanship, technique, and passion that guides his work. Also on the show, Aliza and Matt talk about their home bread baking journeys. Does one co-host (hint: Matt) aspire to bake more bread in the coming months, and start a bread practice? Does Aliza have a “bread person” past? They also talk about some great recent bread baking books that can help kick-start this journey.   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 AMADOU LY:Meet the West African Baker Reshaping French Pastry [Atlas Obscura]​​Inside the Menu at the New Spot From an Alum of the Legendary Arcade Bakery [Eater]This Is TASTE 488: There's a Bread Baker Inside All of Us with David Tamarkin [TASTE]

Julia Turshen is the author of four cookbooks, including the new release What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities. It’s a comprehensive guide to building cooking intuition and transforming odds and ends into a meal, and we had a great conversation live at Rizzoli bookstore all about making the book come to life, plus things like body acceptance and what constitutes queer food. We hope you’ll enjoy it.  Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check. MORE FROM JULIA TURSHEN:Keep Calm and Cook On [Substack]My Mom Was a Magazine Editor in the ’90s. We’re Finally Talking About What It Did to Our Body Image [SELF]This Is TASTE 22: Julia Turshen [TASTE]

Wow, we love David Tamarkin so much, and this is such a great interview. We’re old friends and have been reading David since he worked at Time Out Chicago and Epicurious—and he’s now the editorial director at King Arthur Baking Company. He returns to our studio to discuss the company’s terrific new book, a real doorstop called The Big Book of Bread. As the title suggests, this is the cooperative flour company’s bread magnum opus, and we talk about all of it with David. Also on the show, it’s the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Le Veau d'Or scene report, Bawi has an amazing new flavor, Z&Z za'atar & manoushe company did a great pop-up in NYC, and has a very cool story. Also, a reminder that Dayglow sells an amazing selection of coffee and is making the most-exciting cold coffee drinks on the planet. Also! The Fort Greene dog parade had some food-themed costumes, and an Erewhon scene report including some new discoveries from Kelsi's Kitchen, Mid-Day Squares, Lexington Bakes, Cove Soda, and Zab's pepper sauce. Take our listener survey! We'd love to to hear who we should invite into our studio for an interview and TASTE Check. MORE FROM DAVID TAMARKIN:No-Knead Crusty White Bread [King Arthur]We Don’t Need to Be Saved From Making Smoothies [NYT]This Is TASTE 162: David Tamarkin [TASTE]We Hit Peak Beverage [TASTE]

Friends Lake and Santi talk motherhood, creativity, and the challenges of balancing the two.

discussion about Gravediggaz album 6 Feet Deep