576: TASTE Travels: Eating Really Well In Philadelphia with Tyler Akin and Muhammad Abdul-Hadi
We are excited to bring you this episode. Recently Matt headed out of the studio to visit Philadelphia, one of America’s great food cities, to check out the scene and report back on his findings. He visited bakeries and coffee shops and stopped by a really cool cookbook store. He felt the incredible spice and vibes at Kalaya and met a bunch of new friends along the way. In this episode, we speak with Tyler Akin, the chef of Bastia, an exciting tribute to the food of Sardinia and Corsica. We also catch up with Muhammad Abdul-Hadi, who runs the mission-driven Down North Pizza and is the author of a terrific new cookbook, We the Pizza. Throughout the episode, Matt and Aliza chat about some exciting food and drink discoveries.Mentioned on the episode: Bastia, Down North Pizza, Fork, New June, Mighty Bread, Kalaya, Isgro Pastries, Loratta's, Binding Agents.Save our Google Map of all the places mentioned in the episode.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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1:04:34
575: Fennel For Days with Top Chef's Eden Grinshpan
Eden Grinshpan is a Canadian chef and television host based in Toronto, Ontario. She has hosted Top Chef Canada since 2017, and she is the author of a very cool new book, Tahini Baby. In this episode, we talk about Eden’s career both on and off television. We dig into her New York City restaurant takes — the good, the bad, and the labneh — and how she developed her unique recipe style and vibe. Also on the show we have a terrific conversation with Gena Hamshaw, author of the new book, A Grain, a Green, a Bean. We talk about her work as a nutritionist, and how her book cracks many codes when it comes to eating a plant-based diet.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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1:17:44
574: Understanding Our Protein Era with Chef Daniel Holzman & Sports Dietitian Christina Chu
On today’s episode, we talk about protein, one of the biggest topics in food today. First up is a really fun conversation with our friend Daniel Holzman. Daniel is the chef and owner of Danny Boy’s Pizza in Los Angeles and cofounder of The Meatball Shop in New York City. This is a guy who knows about cooking with beef while balancing his diet for optimal health. We also talk about the pizza game and the creative ways he cooks to maximize his daily protein intake.Also on the show, we have a fascinating talk with sports dietitian Christina Chu. Christina works with professional athletes and actors on building programs to balance their diets and compete at the highest level. We talk about Christina’s favorite sources for protein (beef included) and how she likes to think visually about the plate, balancing carbs, vegetables, and protein. This special episode was brought to you by Beef. It’s What’s For Dinner. On behalf of the Beef Checkoff. USDA recommends a safe minimum internal temperature of 145ºF for steaks and roasts, and 160ºF for ground beef.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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573: The Food That Built Adam Richman
The one and only Adam Richman joined us in the studio for a really memorable conversation. Adam has been a fixture of food TV for over two decades, and he is one of the sharpest minds in the game. His series The Food That Built America just returned for season six, and we talk about Adam’s career exploring the foods of the world on shows like Man v. Food and many other food TV hits. What an interesting guy! Also on the show we have a great conversation with Lyndsay C. Green. She's the restaurant and dining critic at the Detroit Free Press and discusses here recent feature on the top 10 new restaurants in Detroit.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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1:21:00
572: The Choi of Cooking with Roy Choi
Roy Choi is known as one of the architects of the modern food truck movement through Kogi BBQ. He is cohost of the Netflix cooking series The Chef Show along with Jon Favreau and has written a terrific new book, The Choi of Cooking. In this episode, we talk all about Roy’s philosophy around cooking with foundation, balance, and compassion in mind. We hear about how he reinforces these concepts through smart recipes, and about his connection to the rise of Korean food in America. (For you dakdoritang lovers out there, this is the episode for you.)Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. Buy: The Choi of CookingSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
If you're a fan of smart and lively conversations about food, home cooking, and culture, this is the place. We interview the most interesting characters in the world of food, media, and cookbooks and release episodes several times a month. The program is hosted by TASTE editors Aliza Abarbanel and Matt Rodbard, and is sometimes recorded live at Rizzoli Bookstore in New York City. Visit TASTE online: tastecooking.com
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