June 4, 2018
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01: Samin Nosrat
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For Samin Nosrat, the James Beard Award–winning author of Salt, Fat, Acid, Heat, the majority of great meals spring from a combination of those four foundational elements. On this episode of the TASTE Podcast, we talked to Nosrat about too-mami (cooking with too much umami), angry letters, and the differences in brands of kosher salt. That is, not all kosher salt is the same. Also on the episode: Smitten Kitchen founder Deb Perelman answers a reader question about the art of lasagna.

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TASTE

TASTE is an online magazine written for people who love to cook at home and enjoy reading about approachable recipes, popular and emerging ingredients, and stories reported from the frontlines of today’s quickly moving food culture.

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