TASTE Daily
Summary: If you're a fan of home cooking, deep dives into culinary history, and emerging topics in today’s quickly moving food culture, TASTE Daily is a must-listen. Home to the popular series TASTE Food Questions, as well as essays, travel features, interviews, and deeply reported narrative non-fiction published on TASTE. Produced by Max Falkowitz, Anna Hezel, and Matt Rodbard.
Podcasts:
How a humble Italian braising green became an American reinvention story.
For almost as long as America has existed, cookbook authors have been using food to capture its identity.
Food writing is built on acute observation and verbal precision. So why are so many people getting this one so wrong?
All aspirational lifestyle trends go to heaven.
I write cookbooks for a living, but I’ve never even made piecrust.
We live in an era of performative project-cooking. It’s time to bring back the reassuring, unglamorous functionality of a big tray of baked pasta.
Australia? Southern California? No, avocado toast is from someplace else. Of course it is.
Beef heart is an extremely flavorful cut that is maybe not for the squeamish. But cooking a delicious dinner sometimes takes guts.
The first viral cooking appliance is an emotional trial by fire.
San Marzano tomatoes are prized for their balanced flavor and distinct tomato-iness. Yet as home cooks become more and more enchanted with the Italian variety, questions arise over what exactly is in that can with the San Marzano label.
Gone are complicated sauces and bloated menu descriptions. Here are meal kits and unflinchingly cool, back-to-basics recipes. But does this movement toward pared-down eating help us understand the future of home cooking?
Prized for its purity and flaky texture, kosher salt has been a home-cooking standard for decades. But the two major brands, Diamond Crystal and Morton, are very different products. Your ruined meatballs can attest.
Stored in fancy vases. Cooked with care and finesse. Served in the Titanic’s first-class cabin. There were days when celery was not just boring crudité, but a luxury.
The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Jewish that you could only imagine its author, Sara Kasdan, as an old woman living on the fifth floor of a Lower East Side tenement. But that was far from Sara Kasdan’s story.
Why do we get so collectively annoyed by food and drink trends that we associate with women? Because it’s an ugly double standard.
