podcast

Palo Santo: The Science of Smell-Induced Relaxation

Jeff Bridges joins us to discuss his wild album Slow Magic, 1977-1978.

On today’s episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy’s Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake. Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina’s favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein.     This special episode was brought to you by Beef. It’s What’s For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.

The one and only Adam Richman joined us in the studio for a really memorable conversation. Adam has been a fixture of food TV for over two decades, and he is one of the sharpest minds in the game. His series The Food That Built America just returned for season six, and we talk about Adam’s career exploring the foods of the world on shows like Man v. Food and many other food TV hits. What an interesting guy! Also on the show we have a great conversation with Lyndsay C. Green. She's the restaurant and dining critic at the Detroit Free Press and discusses here recent feature on the top 10 new restaurants in Detroit. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy’s philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang lovers out there, this is the episode for you.) Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  Buy: The Choi of Cooking

MacKenzie Chung Fegan is the restaurant critic for the San Francisco Chronicle, which has just released its top 100 restaurants list. It’s the first time in six years the publication has done a big list like this, and in this episode, MacKenzie goes over how she chose the restaurants and why the Bay Area food scene is absolutely on fire. We go over many of the picks, including the top ten.  Also on the episode, Aliza and Matt talk about a recent trip to San Francisco and a number of exciting restaurant discoveries. Some of the places were on the Chronicle’s list, while others may have slid under the radar. Matt visited bakeries and coffee spots and had a number of memorable meals. Places visited include: Bodega, Neighbor's Corner, The Coffee Movement, Hi NRG, El Mil Amores, Che Fico, Outerlands, Aziza, Maison Nico, Timbri Hotel. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.