This Is TASTE

It’s our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home bakers might have. We talk about what makes a great weekend baking project and how some recipes are ideal for the time-strapped. Tosi talks about the good-old Momofuku days and how a big life change is making her rethink her own cooking habits. Also, the holiday Reese's ranked! Thank you again for all the wonderful messages over the years! We love hearing from you and bringing you our show a couple times each week.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: Aliza's birthday, including trips to Pastis and the Alvin Ailey retrospective at The Whitney, the Baldor x The Sussmans collab is really fun, as is The Shirtosphere. Also, a box grater PSA, Malcolm Livingston II's August Novelties is incredible, JJ Johnson is previewing a cool new restaurant concept, Aquavit's bar room menu is the perfect way to try high-caliber Swedish cooking in NYC.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.

Every year we await the release of The Best American Food Writing. It’s a sharp collection of works from around the world of food media, and it always brings surprises. This year was no different, and the collection’s new editor, Jaya Saxena, tells us about her selection process. We also dig into her own journalism career. She’s one of our favorite writers at Eater, and we talk about some memorable stories she’s written there as well as for TASTE. Also on the show, it’s the return of Three Things where Clayton and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: the B.O. Boys, Saturday Night is actually good, the Seoul Meets Bagel at Between the Bagel, Bruce Eric Kaplan's look inside Hollywood screenwriting in They Went Another Way. Two more books: Mammoth by Eva Baltasar and William by Mason Coile. Also, a reminder that Zingerman's has the best holiday gifts, Little Flower Cafe in Astoria is a lovely place, Daniela Galarza's broccolini parmesan soup rules, and Mombard has invented quite the sandwich. 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.

What a fun conversation with the one and only Bobby Flay. Bobby joins us in the studio to talk about his New York City restaurant career, including highly memorable restaurants Mesa Grill, Bolo, Gato, and Bar Americain. We dig into why Mesa Grill was such a groundbreaking idea in the early 1990s and how his cooking there brought Southwest flavors into the mainstream. We also discuss how beating Bobby actually means beating Bobby, and we talk about some classic Iron Chef episodes as well as his great new cookbook, Bobby Flay: Chapter One.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: It's persimmon season (we have thoughts), Atlanta's Breaker Breaker is extremely chill, New York's 99 Favor Taste is the best birthday spot, Camilla Marcus wrote a really cool book, My Regenerative Kitchen. Also, some thoughts on cooking beans, when are beans really a "meal", and a reminder about how much we love the book Cool Beans. Lastly, the chicken Big Mac is very bad, and the new episodes of Chef's Table are very, very good. Stay tuned for an episode with Chef's Table creator David Gelb very soon.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 BOBBY FLAY:Bobby Flay Taught Ina Garten His Go-To Easy Pasta [F&W]Bobby Flay owes his career to an Easy-Bake Oven [Today]Don't Sleep on Pinto Beans [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’ve long been fans of cookbook author and creative thinker Molly Baz, and many of you have too. With a signature voice and absolutely wild recipe development skills (as well as years of professional cooking under her belt), Molly has won over millions of fans worldwide. Her cookbooks Cook This Book and More Is More are both New York Times Best Sellers, and she returns to the show to give us some big updates, including what restaurants she has been enjoying in Los Angeles. We also talk about her jump into the CPG game with the launch of a new line of flavored mayonnaise: Ayoh!Also on the show, Clayton and Matt taste their way through Ayoh! to see if the dill pickle flavor is really hitting.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 MOLLY BAZA Cacio e Pepe Gets Drunk and Breaks the Rules [TASTE]Molly Baz Shares the Must-Have Recipe of the Season [Glamour]Baz to Basics [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.