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)
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.
Deuki Hong is a chef and the co-author of Koreatown: A Cookbook. Here he discusses the incredible state of Korean cooking in America, and his recent trip to Korea. He ate all the meats.
Legendary writer and editor grades the current New York Times restaurant critics, talks about the very bad economic reality facing restaurants. She also might surprise some with her take on journalism in the #MeToo era.
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.
