This Is TASTE

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. Luke Fortney went from covering New York’s restaurant scene at Eater to contributing weekly to the terrific New York Times food newsletter ⁠ Where to Eat ⁠. In this episode, we talk about t...

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. Luke Fortney went from covering New York’s restaurant scene at Eater to contributing weekly to the terrific New York Times food newsletter ⁠Where to Eat⁠. In this episode, we talk about the...

Tadashi Ono spent nine years as executive chef of La Caravelle, one of America’'s great French restaurants—twice earning a three-star New York Times review—before walking away to cook the Japanese food he actually wanted to cook. Since then, he’s run Matsuri and Maison O; written four cookbooks with Harris Salat on Japanese hot pots, grilling, and comfort food; and opened Teruko , a sushi bar and...

Tadashi Ono spent nine years as executive chef of La Caravelle, one of America’'s great French restaurants—twice earning a three-star New York Times review—before walking away to cook the Japanese food he actually wanted to cook. Since then, he’s run Matsuri and Maison O; written four cookbooks with Harris Salat on Japanese hot pots, grilling, and comfort food; and opened Teruko, a sushi bar and J...

Rita Gigante is not your average food influencer. She’s a psychic medium and healer and the author of The Godfather’s Daughter , an autobiography about growing up as the daughter of notorious Genovese crime family boss Vincent “Chin” Gigante. Rita is passionate about creating videos that showcase the old-school Italian restaurants and food businesses of her childhood, creating a new generation of...

Rita Gigante is not your average food influencer. She’s a psychic medium and healer and the author of The Godfather’s Daughter, an autobiography about growing up as the daughter of notorious Genovese crime family boss Vincent “Chin” Gigante. Rita is passionate about creating videos that showcase the old-school Italian restaurants and food businesses of her childhood, creating a new generation of f...

Becca Millstein built Fishwife into one of the buzziest brands in food, turning a sleepy pantry category into something people actually want to talk about. This time, we didn’t talk to her in our New York City studio—we followed her to Santoña, Spain, to board boats, participate in an anchovy auction, and visit the processing plants where tins of fish get packed by hand. Welcome to our new series,...

Becca Millstein built Fishwife into one of the buzziest brands in food, turning a sleepy pantry category into something people actually want to talk about. This time, we didn’t talk to her in our New York City studio—we followed her to Santoña, Spain, to board boats, participate in an anchovy auction, and visit the processing plants where tins of fish get packed by hand. Welcome to our new series,...

Toshi and Yasu Kizaki opened Sushi Den on Christmas Eve in 1984 on South Pearl Street in Denver. Little did they know how the opening would impact Japanese food in America. Over the next four decades, they built a supply chain that flies fish from a market in Kyushu to Denver in under 24 hours, took over a corner of Platt Park with a cluster of Japanese restaurants, and earned a Michelin star — at...

Toshi and Yasu Kizaki opened Sushi Den on Christmas Eve in 1984 on South Pearl Street in Denver. Little did they know how the opening would impact Japanese food in America. Over the next four decades, they built a supply chain that flies fish from a market in Kyushu to Denver in under 24 hours, took over a corner of Platt Park with a cluster of Japanese restaurants, and earned a Michelin star — at...

Kim Vallejo is the business director at She Wolf Bakery in Brooklyn, NY. She Wolf produces exceptional sourdough and sweet treats made from regional heritage grains that are sold at 12 greenmarkets across NYC, plus their cafe in the Brooklyn Navy Yard, and over 70 restaurant wholesale clients. Today on the show, Kim goes deep on the serious logistics that makes all this possible, working with regi...

Kim Vallejo is the business director at She Wolf Bakery in Brooklyn, NY. She Wolf produces exceptional sourdough and sweet treats made from regional heritage grains that are sold at 12 greenmarkets across NYC, plus their cafe in the Brooklyn Navy Yard, and over 70 restaurant wholesale clients. Today on the show, Kim goes deep on the serious logistics that makes all this possible, working with regi...

Maggie Hoffman is the writer and host behind The Dinner Plan , a podcast and Substack where she talks to a cookbook author every week about weeknight cooking realities, kitchen burnout, and what people actually cook at home. She joins Matt for a look back at the standout cookbooks of spring 2026. Here are the spring books mentioned, and listen at the end for our early fall favorites. And it’s the...

Maggie Hoffman is the writer and host behind The Dinner Plan, a podcast and Substack where she talks to a cookbook author every week about weeknight cooking realities, kitchen burnout, and what people actually cook at home. She joins Matt for a look back at the standout cookbooks of spring 2026. Here are the spring books mentioned, and listen at the end for our early fall favorites. And it’s the r...

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. Nadia Chaudhury is the deputy editor of Eater New York and Eater Northeast, a born-and-raised New Yorker who spent a decade running Eater Austin before coming home. Her family is behind Ka...

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. Nadia Chaudhury is the deputy editor of Eater New York and Eater Northeast, a born-and-raised New Yorker who spent a decade running Eater Austin before coming home. Her family is behind Kal...

Jena Derman and Jack Schramm are the Brooklyn-based cofounders of Solid Wiggles , the cocktail jelly company that turned the Jell-O shot into a legitimate art form—and a legitimate cocktail. Their debut book is a full system for making layered, clarified, beautifully decorated cocktail jellies at home, from quick party animal shots to three-day party pro cakes with injected flowers and glitter. Je...

Jena Derman and Jack Schramm are the Brooklyn-based cofounders of Solid Wiggles, the cocktail jelly company that turned the Jell-O shot into a legitimate art form—and a legitimate cocktail. Their debut book is a full system for making layered, clarified, beautifully decorated cocktail jellies at home, from quick party animal shots to three-day party pro cakes with injected flowers and glitter. Jen...

Brendan Chareoncharutkun is the founder of Uncle’s Thai Food , a freeze-dried curry brick brand based in New York. He got his start in food by working on farms around the world, learned to cook by working in restaurants in Bangkok, then came to New York to work in marketing, all while doing food pop-ups on the side. That experience and wisdom is combined in Uncle’s, and today on the show, we go de...

Brendan Chareoncharutkun is the founder of Uncle’s Thai Food, a freeze-dried curry brick brand based in New York. He got his start in food by working on farms around the world, learned to cook by working in restaurants in Bangkok, then came to New York to work in marketing, all while doing food pop-ups on the side. That experience and wisdom is combined in Uncle’s, and today on the show, we go dee...

Josh Scherer didn’t set out to make an expansive and deeply heartfelt show about mortality. He set out to make a funny YouTube video about a carne asada burrito. A hundred episodes of Last Meals later—with Tom Hanks, Jason Kelce, and Elijah Wood having sat in the chair—he’s built the best food talk show online. The executive director of culinary content at Mythical Entertainment and NYT best-selli...

Josh Scherer didn’t set out to make an expansive and deeply heartfelt show about mortality. He set out to make a funny YouTube video about a carne asada burrito. A hundred episodes of Last Meals later—with Tom Hanks, Jason Kelce, and Elijah Wood having sat in the chair—he’s built the best food talk show online. The executive director of culinary content at Mythical Entertainment and NYT best-selli...

Jess Shadbolt cofounded King in SoHo in 2016 with almost no money and no restaurant experience—and built it into one of the best restaurants in New York City. Now she and partner Annie Shi have opened Dean’s , a British seafood pub that features stargazy pie and pork scratchings on the menu as well as a Guinness challenge where 500 pints earn you an engraved tankard. We talk about why British food...

Jess Shadbolt cofounded King in SoHo in 2016 with almost no money and no restaurant experience—and built it into one of the best restaurants in New York City. Now she and partner Annie Shi have opened Dean’s, a British seafood pub that features stargazy pie and pork scratchings on the menu as well as a Guinness challenge where 500 pints earn you an engraved tankard. We talk about why British food...

Today we’re doing something a little different—a special episode all about writing romantic fiction, featuring two food people: Eliza Dumais and Julia Turshen . Eliza is a wine writer based in New York, and Julia is a cookbook author and part-time farmer in the Hudson Valley, and they’re both authors of new romance books from 831 Stories: Grape Juice , set amid a sweaty summer wine harvest in Fran...