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December 7, 2022
This is TASTE 166: Ken Forkish

Ken Forkish is a legend in bread baking and the Ken behind Ken’s Artisan Bakery and Ken’s Artisan Pizza in Portland, Oregon. He’s also a prolific cookbook writer of favorites like Flour Water Salt Yeast, The Elements of Pizza, and his latest release, Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. In this entertaining episode, we find out about what it was like for Ken to leave Portland for his new home in Hawaii, and how he launched one of the country’s most influential bakeries. We also find out some of Ken’s strong opinions about baking trends and science. This is a great talk with one of our favorite cookbook authors today.

Also on the show, Aliza and Matt catch up about Matt’s recent trip to Korea, where he visited for two weeks while working on his book with Deuki Hong and Alex Lau, Koreaworld. What did he find? What did he eat?

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Matt Rodbard

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.