This Is TASTE

• 580: Big James Beard Thoughts and Buttery Baking Trends with Nicole Rucker

  We love catching up with Nicole Rucker. She’s a Los Angeles–based chef and owner of the wildly creative pie shops Fat + Flour. She’s also the author of a new cookbook, which covers some of the iconic pies at the shop and so much more. In this episode, we catch up about her favorite Los Angeles restaurants, have a blast debating fruit fillings, and cover all the big decisions a home baker needs to make.Also in the episode, we have a terrific conversation with Shaily Lipa. She’s the author of a really cool new cookbook, Yassou: The Simple, Seasonal Mediterranean Cooking of Greece. We talk about all the foods she ate traveling through Greece while growing up 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 more:This Is TASTE 40: Nicole Rucker [TASTE]The Founder of Fat + Flour Busts the Biggest Baking Myth [LA Times]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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• 579: Say Yes to Michigan Produce and Spirits with Eli Sussman

  The meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme with his IG account, @TheSussmans. Eli is a proud Michigander, and on this special episode, we talk about the state’s bounty and how Michigan’s sustainably farmed, artisanal spirits brand Thatcher's Organic Artisan Spirits is channeling the state’s produce in its line of liqueurs. We discuss how Eli mixes and cooks with Thatcher’s, and we go over some of his favorite Michigan restaurants.Also on the show is a fun conversation with Matt DeLong. Matt leads Thatcher’s commitment to organic ingredients and sustainable practices as well as its unique portfolio of flavors. We talk about the process of flavor development—and how hibiscus is actually quite versatile in the kitchen.This episode was supported by Thatcher’s Organic Artisan Spirits. 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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• 578: Rick Martinez Is Salsa Daddy

  It’s so special having Rick Martinez on the show to talk about his very fun new book, Salsa Daddy. Rick is the author of the best-selling cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, and Salsa Daddy is just as delicious. It’s a salsa-first approach to cooking, with more than 70 salsa recipes that anchor 24 meals, from torta de Milanesa to pozole verde de pollo, and I can already tell it’s going to change my cooking for the better. Also on the show, I chat with author Emma Christensen about the joy of brewing boozy drinks at home with help from her great new cookbook: Hard Seltzer, Iced Tea, Kombucha, and CiderDo 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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• 577: Open-Sesame Minded with Seed + Mill's Rachel Simons

  Driven by her passion for food and travel, Rachel Simons traded her corporate law career for an entrepreneurial adventure, cofounding Seed + Mill, New York’s first store devoted entirely to sesame products. Located in the iconic Chelsea Market, the business quickly captured the hearts of locals and tourists alike, evolving into a nationally celebrated brand. Today on the show, we speak with Rachel about her growing business and her terrific new cookbook, Sesame: Global Recipes + Stories of an Ancient Seed.Also on the show, Aliza chats with fashion writer Emilia Petrarca about the rise of the resSTOREaunt, aka restaurants attached to luxury brands in NYC and beyond.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:Would you eat at a reSTOREant? [Shop Rat]Give Printemps un Moment [The Cut]Seed + Mill Halva [official]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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• 576: TASTE Travels: Eating Really Well In Philadelphia with Tyler Akin and Muhammad Abdul-Hadi

  We are excited to bring you this episode. Recently Matt headed out of the studio to visit Philadelphia, one of America’s great food cities, to check out the scene and report back on his findings. He visited bakeries and coffee shops and stopped by a really cool cookbook store. He felt the incredible spice and vibes at Kalaya and met a bunch of new friends along the way. In this episode, we speak with Tyler Akin, the chef of Bastia, an exciting tribute to the food of Sardinia and Corsica. We also catch up with Muhammad Abdul-Hadi, who runs the mission-driven Down North Pizza and is the author of a terrific new cookbook, We the Pizza. Throughout the episode, Matt and Aliza chat about some exciting food and drink discoveries.Mentioned on the episode: Bastia, Down North Pizza, Fork, New June, Mighty Bread, Kalaya, Isgro Pastries, Loratta's, Binding Agents.Save our Google Map of all the places mentioned in the episode.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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