Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
On this episode, we talk to David Lebovitz about why soft serve really mostly exists as a vessel for sprinkles, why it’s so hard to take photos of chocolate, and all about the newest edition of his book about ice cream, The Perfect Scoop.
Israeli-American chef Alon Shaya joins the podcast to talk about his incredible journey from punk teenager to one of the most-innovative chefs in America