This Is TASTE

• 553: Sourdough Myths Debunked, Love For the Bread Machine with Richard Hart & Lucas Volger

  What a terrific episode dedicated to the world of bread. First up is a conversation with Richard Hart, an icon in the clubby world of sourdough. Richard has an amazing story to tell, and we get into his London upbringing and how he ended up in California working at Tartine—but that’s where the story just starts to get good. He then teams up with René Redzepi to open a humble bakery, Hart Bageri, in Copenhagen, and the rest is history. Richard Hart, my friends, is a wonderful guest, and we also talk about his first cookbook, the terrific Richard Hart Bread.But the bread fun doesn’t stop there. I also have the talented writer and recipe developer Lukas Volger on the show to talk about his book, The Bread Machine Book. Yes, the iconic bread machine now has its own cookbook, with recipes that cover so many different styles. Lukas and I dig into his process for writing recipes for the machine and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 552: 150 Flavors of Cheesecake with Tavel Bristol-Joseph

  Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He’s also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel’s early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It’s a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country’s most important chefs. I really enjoyed getting to hear Tavel’s story.Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi. 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:TASTE Live at Rizzoli with Barbara CostelloOne of America’s Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 551: Cake Zine's Daily Bread with Aliza Abarbanel & Tanya Bush

  Cake Zine is an independent literary food magazine cofounded by pastry chef Tanya Bush and TASTE contributing editor Aliza Abarbanel. The newest issue, Daily Bread, explores how bread impacts our lives through ritual, religion, and routine. Today on the show, Aliza invites Tanya into the studio to talk about the editorial process behind this sixth issue and the many cultural meanings baked into bread. 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: Adam Robert's debut novel, Food Person, is a riot, Odd One Out is our new favorite boba shop, Craig Mod's memoir Things Become Other Things takes a long walk in Japan. Also: Kiki's has long been a favorite restaurant of ours, and you should visit the American Treasure Tour Museum outside Philadelphia.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 CAKE ZINE:Daily BreadThe Temple and the Tradwife [Cake Zine, excerpted in Literary Hub]This Is TASTE 437: Cake Zine’s Candy LandSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 550: Cult Melons and a Wild Elk Plug with How Long Gone’s Jason Stewart

  Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason back on the show to talk about where he’s been dining out in Los Angeles and New York, his home cooking stylings, and some of his recent writing for TASTE. Also on the show we have a great conversation with Tejal Rao, a critic at large for the Food section of The New York Times. Tejal is based in Los Angeles and wrote a terrific story about Pasadena’s Panda Inn, the parent restaurant of Panda Express. We talk about the restaurant’s legacy while digging into some of Tejal’s recent favorite Los Angeles restaurants.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 JASON STEWART:A Year of Los Angeles Dining [TASTE]Horses Wakes Up From a Very Bad Dream [TASTE]Craig’s Isn’t Fun or Fancy. It’s Forgettable. [TASTE]Los Angeles Restaurants Right Now with The Angel’s Emily Wilson [This Is TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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• 549: From Dinner SOS: What Should I Cook This Winter?

  The weather is cold and the produce selection in the grocery store is smaller, but that's no reason to despair! Chris, Jesse, and Shilpa have the recipe for winter cooking optimism—and the answers to listener questions about homemade broth, frozen veggies, and more. Listen to and follow Bon Appétit's Dinner SOS here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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