- Видео 273
- Просмотров 14 527
TASTE
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Добавлен 2 дек 2014
Hello. We’re TASTE, a magazine for you, whether you’re a new home cook, an everyday eater, or just love reading about cooking. Here you’ll find recipes that introduce fresh techniques-from ketchup fried rice to adventures with canned cherry tomatoes-and original riffs on old favorites. But we also believe there’s more to cooking than what happens in the kitchen.
Alongside those recipes, there’s an equal measure of culture stories that dive into the current zeitgeist, strong stances on everything from yogurt (please cook more with it) to the pineapple upside down cake (respect it), and writing that seeks to reveal that there’s more to dinner than meets the eye.
Alongside those recipes, there’s an equal measure of culture stories that dive into the current zeitgeist, strong stances on everything from yogurt (please cook more with it) to the pineapple upside down cake (respect it), and writing that seeks to reveal that there’s more to dinner than meets the eye.
528: The New Taiwanese Pantry with Lisa Cheng Smith
Lisa Cheng Smith is the founder of Yun Hai Taiwanese Pantry (yunhai.shop/) , an importer, online shop, and brick-and-mortar general store in Brooklyn offering premium ingredients for Taiwanese and Chinese cooking. Yun Hai has quickly established itself as a beating heart of the Taiwanese diaspora here in New York, and in this episode, we talk with Lisa about growing the business into making their own products, where to get great Taiwanese food in NYC, and more.
Also on the show, Clayton and Matt go over their favorite books of 2024, both new and less new!
Clayton's picks: The Stronghold - Dino Buzzati, Three Summers - Margarita Liberaki, In Love - Alfred Hayes, Speedboat, Renata Adler Matin...
Also on the show, Clayton and Matt go over their favorite books of 2024, both new and less new!
Clayton's picks: The Stronghold - Dino Buzzati, Three Summers - Margarita Liberaki, In Love - Alfred Hayes, Speedboat, Renata Adler Matin...
Просмотров: 21
Видео
527: The Unofficial Talent Scout of New York City with New York Nico
Просмотров 814 часов назад
Nicolas Heller, better known as New York Nico ( newyorknico?hl=en) , calls himself the “unofficial talent scout of New York City” with over 1.5 million fans tuning into his Instagram for colorful profiles of a city in flux. He recently published the book New York Nico’s Guide to NYC (www.harpercollins.com/products/new-york-nicos-guide-to-nyc-new-york-nico?variant=41479142113314) w...
526: Noma, wd~50, Ice Cream Adventures, Inspiring Marcus from The Bear with Chef Malcolm Livingst...
Просмотров 2719 часов назад
What an absolutely amazing conversation we have here. Malcolm Livingston II is a chef with some serious chops, having spent time in the kitchens at Per Se and Le Cirque and running the pastry program at wd~50 before being named head pastry chef at Noma-all by the age of 28. In this episode, we hear all about Malcolm’s time working at some of the world’s top restaurants, and why he decided to en...
525: You Really Don’t Know German Food, One of the World’s Great Cuisines with Luisa Weiss
Просмотров 22День назад
To many, German food is humble comfort food, the kind of food that may not win a beauty award, but more than makes up for it with its power to soothe, nourish and cheer. In her latest book Classic German Cooking (www.penguinrandomhouse.com/books/716001/classic-german-cooking-by-luisa-weiss/) , author Luisa Weiss has collected and mastered the essential everyday recipes of Germany and Austria. I...
524: Designing the Future of Food with MOLD Founder LinYee Yuan
Просмотров 7День назад
LinYee Yuan is the founder and editor of MOLD (thisismold.com/) , a critically acclaimed online and print publication about design and the future of food, and the founder of Field Meridians (natureschool.fieldmeridians.org/) , an artist collective committed to strengthening local food ecologies in Brooklyn. It’s so special to have her in the studio for an expansive conversation about using a de...
522: Yotam Ottolenghi Stops By!
Просмотров 2514 дней назад
London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool-with a recipe development process that is part Warhol’s Factory, part Bon Appétit Test Kitchen, and pure Ottolenghi. After tackling baking with his terrific book Sweet (www.penguinrandomhouse.com/books/253704/sweet-by-yotam-ottolenghi-and-helen-goh/) , and before that putting Israeli c...
521: Great Recipes Don’t Need 20 Steps with Seattle Chef Renee Erickson
Просмотров 2314 дней назад
We loved catching up with legendary Seattle chef Renee Erickson. She is the chef-owner of The Walrus and the Carpenter, The Whale Wins, Barnacle, and several other restaurants in that great American restaurant city. She is also the author of a unique new book, Sunlight and Breadcrumbs (booklarder.com/products/sunlight-and-breadcrumbs-making-food-with-creativity-and-curiosity) , that explores cr...
520: You Need to Visit Kingston, New York’s Most-Exciting Food Town with Innis Lawrence
Просмотров 4814 дней назад
Today’s episode is really special. It’s a conversation with Innis Lawrence, who runs restaurants in one of our favorite towns in New York: Kingston! Innis operates the restaurants Ollie’s (www.ollies.pizza/) , Eliza (www.elizakingston.com/) , and the market and charcuterie shop Fletcher & Lu (www.fletcherandlu.com/) , three anchors in the upstate New York scene. On this episode we talk all abou...
519: Getting Real About Food Waste with Mill’s Harry Tannenbaum
Просмотров 2621 день назад
Harry Tannenbaum is the cofounder and president of Mill (www.mill.com/?srsltid=AfmBOooQpXvyU3W9H0U8mdHqDs8CPmJo0YHykqoTaqdPfzXUQ-fWCOZb) , a tech company aiming to reduce food waste with a “food recycler” that turns kitchen scraps into nutrient-rich grounds. Prior to Mill, he led analytics and e-commerce at Nest and worked on Google’s hardware team. It’s so fascinating having Harry on the show ...
518: Moving Your Family to the “Des Moines of France” with Steve Hoffman
Просмотров 3421 день назад
Steve Hoffman is a Minnesota tax preparer and food writer. And according to Steve, “When he dies, the tax-preparer-food-writer industry will die with him.” He is a French speaker and a shameless Francophile, and his love of France shines through in his terrific memoir, A Season for That: Lost and Found in the Other Southern France (www.amazon.com/Season-That-Found-Southern-France-ebook/dp/B0CHV...
517: The Four Horsemen Is Brooklyn Restaurant Canon with Nick Curtola
Просмотров 3121 день назад
The Four Horsemen (www.fourhorsemenbk.com/) is a restaurant in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place up on Grand Street in Williamsburg, and it has marked ten years in the game with an incredible new cookbook (www.fourhorsemenbk.com/the-four-horsemen-cookbook) . In this episode, we speak with ...
516: Your Holiday Salmon Came From Somewhere with Alaska Fisherman Hannah Heimbuch
Просмотров 621 день назад
Today is Christmas, and chances are that in the next week you will enjoy seafood of some kind-freshly shucked oysters, line-caught halibut, or perhaps some smoked salmon stacked atop a bagel. We love seafood to cook at home or to order at restaurants, but do we recognize the people who bring this incredible product to our fish markets and to Whole Foods? Enter Hannah Heimbuch, an Alaskan salmon...
515: Korean-American Food’s Big 2024 with Danny Lee
Просмотров 2728 дней назад
We really enjoyed having our friend the chef Danny Lee into the studio. Danny is one of the most influential chefs and restaurant operators in Washington, DC, running some of our all-time favorite Korean restaurants in America, including Mandu (www.mandudc.com/) and Anju (www.anjurestaurant.com/) , the award-winning restaurant he operates with chef Angel Barreto. In this episode, we talk about ...
514: All the Natural Wine That’s Fit To Print with Dan Keeling of Noble Rot
Просмотров 29Месяц назад
Dan Keeling is the cofounder and editor of Noble Rot (noblerot.co.uk/shop/magazine) magazine, a restaurateur behind the Noble Rot restaurant group in London, and the cofounder of Keeling Andrew wine importer. He’s also the author of a great new book about wine: Who’s Afraid of Romanée-Conti?: A Shortcut to Drinking Great Wines. (www.amazon.com/Whos-Afraid-Romanée-Conti-Shortcut-Drinking/dp/1787...
512: Kamal Kamal and the Dream of Baba’s Pantry
Просмотров 37Месяц назад
Kamal Kamal is a food collaborator and art director based in New York. He’s a co-owner of Baba’s Pantry (babaspantrykc.com/) , his family’s beloved Palestinian restaurant in Kansas City, Missouri, which is a flourishing community space that has won fans and acclaim since opening in 2022. It’s so special to have Kamal on the show to talk about his family’s food traditions and plans for expansion...
511: How Big Green Egg Cracked the Home Grilling Code with Dan Gertsacov
Просмотров 14Месяц назад
511: How Big Green Egg Cracked the Home Grilling Code with Dan Gertsacov
508: Soy Boys, Chad Foods, and the Yassification of the Grocery Store with Snaxshot's Andrea Hern...
Просмотров 36Месяц назад
508: Soy Boys, Chad Foods, and the Yassification of the Grocery Store with Snaxshot's Andrea Hern...
507: Melissa Clark Wrote a Very Critical, Extremely Buzzy New York Times Review of Per Se and the...
Просмотров 63Месяц назад
507: Melissa Clark Wrote a Very Critical, Extremely Buzzy New York Times Review of Per Se and the...
506: Aquaponics and the Big Dream of Oko Farms with Yemi Amu
Просмотров 10Месяц назад
506: Aquaponics and the Big Dream of Oko Farms with Yemi Amu
505: Restaurant Hype and Wine Bar Partisanship with Jon Bonné
Просмотров 5Месяц назад
505: Restaurant Hype and Wine Bar Partisanship with Jon Bonné
504: Holiday Baking Sugar Rush with New York Times Cooking’s Vaughn Vreeland
Просмотров 50Месяц назад
504: Holiday Baking Sugar Rush with New York Times Cooking’s Vaughn Vreeland
500: Christina Tosi Ranks Those Very Special Reese's
Просмотров 32Месяц назад
500: Christina Tosi Ranks Those Very Special Reese's
499: Best American Food Writing with Jaya Saxena
Просмотров 30Месяц назад
499: Best American Food Writing with Jaya Saxena
498: Chef Bobby Flay Came Way Before TV Chef Bobby Flay
Просмотров 302 месяца назад
498: Chef Bobby Flay Came Way Before TV Chef Bobby Flay
497: Flipping Mayo Haters with Molly Baz
Просмотров 512 месяца назад
497: Flipping Mayo Haters with Molly Baz
494: Grandma Cooking Wisdom with League of Kitchens
Просмотров 352 месяца назад
494: Grandma Cooking Wisdom with League of Kitchens
493: Tom Colicchio on the Birth of Gramercy Tavern, Top Chef Favorites, Running For Congress
Просмотров 332 месяца назад
493: Tom Colicchio on the Birth of Gramercy Tavern, Top Chef Favorites, Running For Congress
492: Palm Springs Food Adventures with Angelo Sosa
Просмотров 192 месяца назад
492: Palm Springs Food Adventures with Angelo Sosa
491: Do You Really Know the Cronut Daddy, Dominique Ansel?
Просмотров 122 месяца назад
491: Do You Really Know the Cronut Daddy, Dominique Ansel?
490: Building a Cult Bakery with ALF’s Amadou Ly
Просмотров 262 месяца назад
490: Building a Cult Bakery with ALF’s Amadou Ly
Very beautiful thank you! Such a good vibe ❤ I can hear her smile and feel her love in everything she does 🙏
Isn't korean american food all just Korean food? Just curious...
hey TASTE, I’ve been following your channel-great videos, but views are low. With better SEO, we can change that. Let's discuss how I can help.
Did you ask Ham why he supports his abuser wife?
This has been a very enjoyable listen. Thanks for posting!
1st like and 1st comment. Just showing some love. Have no clue how/why this got into my feed but good luck 🤞❤
just came from your TF ep, love the art style of the guests' portraits
Excellent work!
LEGEND!
already found many problems on your channel 1. Non-SEO friendly Title 2. Non-SEO-friendly Descriptions 3. Non-SEO-friendly Ranked Tags 4. Non-Algorithm Friendly Content 5. SEO Score 0 out of 100 6. Overall score 0 Out of 100 7. Social Engagement "Bad" 8. Video and Thumbnail Metadata Missing 9. Video Optimization Problem
Ruth Reichl’s descriptive words and inviting voice make her a joy to listen to. On the other hand, the interviewer’s drab voice,adolescent words, (“cool” & sticking “like” in sentences) along with his sloppy diction, (“gonna”) , make it apparent who should be holding the microphone. Ms. Reichl is an extraordinary storyteller, with the ability to draw us into her experience as if we were savoring the food with her.
Promo*SM
Fascinating interview, thank you!
Great listen. Immediately telling Drag On. Beef Vol. 29 DVD just got interesting.
LIKE 👍 👍 👍 👍👍 👉🏽💯 💥 💯 💥 💯 👈🏽 🤩🤩🤩🤩🤩
'Promo sm'
Tell Kat we'd love to see some examples of the new magazine format before subscribing
Beautiful!
read a disappointing interview with Shteyngart. He said if Trump wins in 2024 he's worried because his wife is Korean and right wingers can't tell the difference between Korean and Chinese hatred. He's talking like he believes all the false smears. He's never met a right winger that hates Chinese people because of covid. That's a fabrication of the media. (it turned out that P.O.C. were the ones attacking Chinese people. It wasn't right wingers). This is a humorist on the government propaganda's side! ( a true soviet?) If Gary Shteyngart believes every lie of the media, (and the way he thinks right wingers are these evil people that are going to kill his wife is deranged), how can his writing not be completely false. I can't read humour written by people that are so part of the establishment that they can't see what's happening in teh world. What did Trump do that was authoritarian? Biden and Trudeau pushed mandates and fired peopler nmpoot taking an experimental medicine. Biden called for lockdowns and Trudeau has controlled all Canadian media. The government now has algorithmic control of the whole Canadian media. Gary thinks Trump is an authoritarian? Or is Gary pro authoritarianism? Censorship and cancel culture comes from his leftist side. He's from Russia and he sides with the left? His work seems to say he understands absurdism but his point of view is establishment. He probably won't even get memes. How can a guy that writes 'humour' be so out of touch? There's no way his humour worked work. Hwe know through the twitter files that the CIA and the FBI were controlling the whole narrative. We know this and Gary sides with the CIA and the FBI. The Russia collusion, we know now through the Durham report was the Clintons framing Trump. We know this as a fact now. Gary is low info and he trusts the establishment nor moore point of view. He's no Vonnegut. I tread Charlie Kaufman's novel and he had Trump fighting the corporo-fascists. He still sees the absurdity of Trump. The fact a billionaire is fighting the international corporations and the military industrial complex. Gary is on the side of the industrial complex? It was interesting that Kaufman could understand that the left was authoritarian and corporate. That's because a humorist has to be able to see through both sides. They have too see all sides. Gary ONLY sees what the establishment wants him to see. I couldn't believe he actually believes right wingers are as evil as the media tells him they are. He has zero curiosity or suspicion that he might be manipulated. He's naive. A humourist can't be so naive or the work is garbage. A humourist can't be on teh government propaganda's side. The author is a deep normie trying to wrote imaginative stuff. The way he is so sure that right wingers are these monsters out hating on Chinese people... it's sort of revolting. IN the past we had humorists like Vonnegut but now we have this absolute shill for the government propaganda. He's so afraid of the right that he said he will maybe move to Korea. I hope he's talking about the south side at least. HE has no idea we're kind of in a state of anarchy tyranny. A humorist should know more than the normie but this guy knows less.
yay!
L I K E 👍 👍 👍👍👍🤩🤩🤩🤩🤩🤩💯💯❣🤍❣💯💯
L I K E 👍 👍 👍👍👍🤩🤩🤩
L I K E 👍 👍 👍👍👍🤩🤩🤩🤩🤩🤩💯💯❣🤍❣💯💯