Podcasts Taste Matters

Dave Arnold

Episode: 88

This week’s topic on Taste Matters is cooking! Today Dave Arnold switches sides from host to guest, talking with Mitchell Davis about the true meaning of being a chef, mixologist, and food enthusiast. As chief mixologist at Booker and Dax in the East Village, Dave talks about the current state of cooking today, from the molecular gastronomy movement, to working towards the main goal of inspiring current chefs to make the best foods that they can. From finding inspiration in local and historical ingredients, to new techniques and high-tech equipment, Dave explains that as the professional cooking world continues to expand, chef’s will continue to invent new dishes, techniques, and crafts. With the large amount of information available via the internet, people at home are beginning to cook more frequently, and learning to eat and bake through experimentation at home rather than first-hand teaching. Tune-in to learn more about these issues that we experience today, and how the cooking industry continues to grow. Today’s show has been sponsored by Underground Meats. Thanks to Cookies for today’s music.

“Cooking as a craft and profession is all about having control over your ingredients.”
Dave Arnold on Taste Matters

Latest Episodes

Taste Matters

David Sax

129

How do flavors become trends? Who determines trends, and how do they catch on with the mainstream? These are some of the questions that David Sax is trying to answer on the season finale of Taste Matters, hosted by Mitchell Davis. David Sax is a freelance writer specializing in business and food. His writing appears regularly in the New York ...
Taste Matters

Ruth Reichl

128

What happens when one of the most celebrated restaurant critics and non-fiction food writers suddenly decides to take on fiction? Ruth Reichl is about to find out, as her first fiction work Delicious! is set to be released on May 6th. She's this week's guest on Taste Matters, and host Mitchell Davis chats with her about the inspiration to ...
Taste Matters

Foie Gras

127

What exactly is foie gras? We'll find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Tune in to learn all the ins and outs of foie gras production, ...
Taste Matters

Coffee with Daniel Shafer

126

This week on Taste Matters, Crop to Cup's Director of Operations Dan Shafer comes in to discuss everyone's favorite morning beverage. From growing communities to direct trade and direct buying models, tune in to hear all about the coffee business! This program has been sponsored by Rolling Press. Today's music provided by Idgy Dean. "You ...
Taste Matters

Nancy Harmon Jenkins

125

Nancy Harmon Jenkins knows a thing or two about a thing or two. Nancy is an authority on Mediterranean cuisines, on the Mediterranean diet and its consequences for good health, on extra-virgin olive oil, and (to her own surprise) on ancient Egyptian maritime technology. She is the author of many books, the latest of which is a revision of her ...
Taste Matters

Good Housekeeping Research Institute

124

How does Good Housekeeping keep its reputation as a trusted source for women and homemakers to depend on? This week on Taste Matters, Mitchell Davis joined by Miriam Arond, Directo of The Good Housekeeping Research Institute. How does Good Housekeeping test products and recipes? What is the history of Good Housekeeping and its role in food ...

Hasia Diner, Immigration Foodways Expert

123

This week on Taste Matters, Mitchell talks to Hasia Diner, Author and Professor of Hebrew and Judaic Studies and History at NYU , about the foodways of Irish, Italian, and Jewish immigrants. This program has been sponsored by Whole Foods Market. Today's music provided by Obey City."While there certainly are elements in every culture that want ...

Erika Davis

122

This week on Taste Matters, Mitchell talks to Erika Davis, chocolatier, pastry chef, and founder of the Minority Chef Summit. The event will take place in Nassau, Bahamas, and they are expecting over 200 chefs. For four days chefs from across the country will come together to eat drink and fellowship. They have been discussing all of the ...
SERIES
SUBSCRIBE