This Is TASTE

• 695: Holiday Cookie Boot Camp with Vaughn Vreeland & Marissa Rothkopf

  Vaughn Vreeland is a cookbook author, NYT Cooking writer, and longtime video personality—or, as he writes, “that guy from that thing I saw once.” His first book, Cookies: The Best Recipes for the Perfect Anytime Treat, was published in collaboration with NYT Cooking and includes 100 amazing cookie recipes from Vaughn along with a deep bench of recipe developers from the New York Times orbit. We had such a fun time talking with Vaughn about how to win your office holiday cookie competition and some of the creative recipes he’s included in this great book. Also, it's cookie week at the New York Times. Check it out. Also on the show we have more cookie talk. Marissa Rothkopf is the author of a great new book, The Secret Life of Chocolate Chip Cookies. We talk about writing a book dedicated to what might be the favorite (or possibly best) cookie, and go over some really helpful baking tips.    Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 694: Inside the New York Magazine Food Beat with Chris Crowley

  It’s the return of Food Writers Talking About Food Writing. Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. In today’s episode, we talk with Chris Crowley. Chris is a senior writer at New York magazine covering food and culture around the five boroughs. We’ve long admired Chris’s work and wanted to have him in the studio to talk about some of his recent reporting.    Featured on the episode: Why the New York Bodega Is Here to Stay⁠ [NYT] "⁠He’s Taking Advantage of Your Dream⁠" [NY Mag] ⁠You Want to Imagine What This Tastes Like? Fuck You, Says AI⁠ [Vittles] Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 693: Rome's Real Deal and Cracking Carbonara's Code with Katie Parla

  There is no food writer we would rather talk to about Italy—and maybe about food in general—than Katie Parla. Katie is the author of several books, and her latest is a return to her hometown of Rome. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City captures the history and modern culinary spirit of one of the world’s greatest cities. In this episode, we speak with Katie about her independent book publishing business, the current tourist vibes of Italy, and what makes Rome such a special place. And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A Korean restaurant and brewery, NY Makgeolli, is serving amazing freshwater eel in the Hudson Valley, Maxi’s Noodle has a new location in Manhattan, Raf’s is a great spot for weekday breakfast in Manhattan. Also: Toasted Pepita Pumpkin Spice from Burlap and Barrel may change your opinion about pumpkin spice, Ken Burns’ The American Revolution has some surprises, and the new Frankenstein by Guillermo del Toro  is beautiful.  Also, we’re doing a mailbag episode to end the year. Send your questions to: [email protected] with Mailbag in the subject. We'll answer questions about cooking, favorite restaurants, past guests, cookbooks we may have missed, cities we should visit. If you have a question, Aliza and Matt will answer it.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 692: What Breaking 2 Million on Social Really Feels Like with Hannah Taylor

  Hannah Taylor is the fast-growing culinary creator known on TikTok and Instagram as LilyLouTay. She is the author of the New York Times Best Seller Measure with Your Heart, and she joins us in the studio with a really fun conversation about her Southern cooking roots and her journey from being a working mother of three to a social media megastar.   Also on the show, Mina Park and Kwang Uh of Baroo in Los Angeles take the Resy Questionnaire. It’s impossible to overstate the devotion fans have to this restaurant, whether the strip-mall original, the pop-up, and even for the two long years Baroo didn’t exist. This latest iteration is a rebirth of Kwang and Mina’s vision of fermentation-driven Korean cuisine. But first, the questions.  The views expressed in this podcast are those of the speakers – not of Resy—and do not constitute professional advice. Learn more about your ad choices. Visit megaphone.fm/adchoices

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• 691: Samin Nosrat Does It Again

  Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award–winning cookbook Salt, Fat, Acid, Heat, and the star of the very popular titular documentary series on Netflix. Now, she’s back with a truly excellent new cookbook: Good Things. Today on the show, we go deep on the journey that led her to Good Things, why recipes are like rituals, and the dishes she makes at home on repeat. And, at the top of the show, it’s the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza visits Wild Cherry and Matt visits the new Babbo. Also, we hung out with Shy Burgers, Bad Food from Vittles looks great, and we are cooking with Uncles Big Green Curry and Cumin Club. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

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