Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
The Los Angeles food world has the most low-key power couple. And they are very OK keeping it low key. Ori Menashe & Genevieve Gergis are the chefs and owners of two of the buzziest and most influential restaurants in the city: Bestia and Bavel.
He's the longtime restaurant critic at the New York Times and a man of slight mystery and sound judgment—or bad taste, if you ask some of the chefs he’s goose-egged during his prodigious reviewing career.
In this episode we catch up with the ramen legend to tell the story of how he first brought his unique style of ramen to America, through a legendary pop-up at Momofuku Noodle Bar in 2012.
Laurie Woolever is a fresh and highly original voice in the food writing game. She’s a journalist—having worked as an editor at Art Culinaire and Wine Spectator—and was Anthony Bourdain’s longtime assistant.
While the name Zabar is most associated with a delicatessen empire based on New York’s Upper West Side, it’s Eli Zabar (the most punk rock of all in the Zabar clan) who has the most interesting story to tell.
Epicurious editor and author of Cook90 talks about cooking 90 meals in 30 days, and how it's actually doable. For real! Also, Tamarkin's favorite cookbooks of the year.
Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry and a leading light.
New York city chef and James Beard Award winner shares her supreme love of the regionality of Mexican cuisine, and how she is just getting started in this pro cooking game.
