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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Matt Rodbard

Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller.

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