podcast

What a fun conversation we have with Caroline Chambers, the author of the popular Substack What To Cook When You Don't Feel Like Cooking, as well as an upcoming cookbook of the same name. Caroline has had such an interesting career in food media, and we dig into how she went from relative obscurity to running the number one ranked Substack in the competitive food category. We talk about what makes a great Internet recipe, and how she worked social media hard during the pandemic to speak with an audience that was looking for just what she was cooking - when many didn’t feel like cooking. We also talk about her life in California, her time living in New York City, and sneak a little sports talk into the mix as well. Caroline is a new favorite of ours 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 CAROLINE CHAMBERS:The WTC vacation house meal plan [Substack]Tuna cottage cheese avocado salad [IG]

Today on the show we have two great conversations. First up is Molly Baz. With a signature voice and absolutely wild recipe development skills, Molly has won over millions of fans worldwide and she talks about her latest book, More Is More, which taps into the food world’s more maximalist urges. Also on the show is Dwight Garner. Dwight has been a book critic at the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% Matt’s bag, and Dwight’s style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book’s origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point.  Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.

The Chicago Hospitality Accountability and Advocacy Database, or the CHAAD Project, is an organization created by and for hospitality workers in Chicago to advance accountability and end labor abuses within the industry. On this episode Aliza speaks with cofounder and director of communications Raeghn Draper on the show to talk about CHAAD’s work and about building a more equitable hospitality industry. It’s essential listening for anyone who loves food and restaurants. Also on the show we talk about these booming NA beer times we are living in. TASTE columnist Jordan Michelman returns to the show to talk about the NA beer story he dropped this week. Jordan tasted over 60 alcohol-free beers from around the world. Which came out on top? Listen to find out. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. READ MORE ABOUT CHAAD AND NA BEER:The CHAAD Project [official]Chicago Hospitality Workers Have New Digital Tool [BCC]It’s Cool to Care About NA Beer [TASTE]

Cassandra Jenkins joins Carmel Holt this week to discuss her third album, My Light My Destroyer, her third full length album and follow up to her 2021 breakout, An Overview on Phenomenal Nature - an album that despite its widespread acclaim, was also nearly her last.

"Unfortunately I know where I was conceived...on the side of the road in Alabama."

Today on the show we feature conversations with two extremely cool authors. First up is Jess Damuck, author of the new cookbook Health Nut. We catch up with Jess about a pivot away from salads, what she’s cooking at home in Los Angeles, and how she brought a lot of color to the book’s recipe development and striking photography. Also on the show we have a great talk with Sara B. Franklin. We discuss her new book on legendary cookbook editor Judith Jones, and how Jones’ great influence is still felt in cookbook publishing today.  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 JESS DAMUCK & SARA B. FRANKLINCoconut Tahini Toast Is the Only Thing We Want To See Before 8 a.m. [Well + Good]How to Make an Excellent Salad Dressing [FT]My Lunches with Judith Jones, the Queen of Cookbooks [TASTE]She Was More Than the Woman Who Made Julia Child Famous [NYT]