Matt Gross, Author at TASTE

Cooking

The Bo Ssäm Decade

How Momofuku’s slow-roasted pork became David Chang’s signature “fajita moment.”

Story: Matt Gross

Culture

New York City’s Taiwanese-Food Boom (It’s About Time)

Once "too esoteric" and obscure to sell on its own, Taiwanese food now stands proudly in the spotlight.

Story: Matt Gross

The Can Issue

Preppers Don’t Survive, They Thrive

When we think about “preppers,” we think about paranoia and underground bunkers. But who are the people stockpiling cans in their basements, …

Story: Matt Gross

Cooking

Curry Bread Quest

A meal in Malaysia over a decade ago sends one writer down a very fragrant rabbit hole. Can he re-create a long-lost …

Story: Matt Gross

Recipe

Malaysian Curry Chicken Challah

By: Matt Gross

Culture

Confessions of a Hot Sauce Addict

I got hot sauce in my bag—and my pantry, my fridge, my pockets, my sock drawer, my blood. Swag. Down in the …

Story: Matt Gross

Culture

Maricel Presilla Dances With Chiles

How a chef, cookbook author, and recovering medieval-history scholar became obsessed with the world of Carolina Reapers, Trinidad Scorpions, and the deadliest …

Story: Matt Gross

Culture

Fermentation 2.0

Ambitious chefs and home cooks alike are pickling sweet corn, crab apples, fish bones, and basically anything they want. I remember the …

Story: Matt Gross

Cooking

Breaking In The Pho Cookbook

Crack open any cookbook and you are confronted with a dizzying collection of recipes. If you are actually going to make something …

Story: Matt Gross