December 19, 2019
Top 25 Stories of 2019
Article-Vampiro-Tacos-Los-Angeles-Street-Food

Selecting favorite stories of the year can be the most impossible task to complete for an editor. We love each and every story as if it were a child, a pet, or a preferred Reese’s product. But alas, here we are at the end of another amazing year. Do you remember any of it? We do.

Longtime cookbook collaborator JJ Goode got Twitter talking with his enumeration of the things chefs do (or tell you to do) that you (the reader) should not do. Down with lemon zest, says Goode with confidence. We published stories about the food world cacio e pepe–ing everything, hasselbacking everything, Samin Nosrat’s life-changing pastry dough, and the Paul Newman Product Industrial Complex. Ruby Tandoh dropped a couple big stories about the death of the British bun and the times when the next big thing in food doesn’t…work out. Shane Mitchell joined Mexican food historian Diana Kennedy as she said goodbye to her cookbook collection. And we published an interview with a vampiro. These are a few favorites, and we’re so excited to bring you more from TASTE in 2020. —Matt Rodbard, Founding Editor      

A Bowl of Cut Fruits Is How Asian Moms Say: <i>I Love You</i>

Top Stories of 2019

A Bowl of Cut Fruits Is How Asian Moms Say: I Love You

Whether it’s slices of apples and pears left out for you after classes, wedges of oranges fed to you when you’re feeling under the weather, or just a bowl of painstakingly peeled grapes left on your desk as you’re cramming for an exam, it’s all love.

When Jacques Pépin Made All the World an Omelet

Top Stories of 2019

When Jacques Pépin Made All the World an Omelet

In April of 1995, Jacques Pépin taped a cooking demonstration that detailed how to make an omelet. And while it was merely one of 105 segments the chef recorded over a frantic two-day period in a studio in Northern California, the clip has become one of the most beloved food videos of all time. This is its story.

There's a Poke Problem

Top Stories of 2019

There's a Poke Problem

The traditional Hawaiian dish has been co-opted and reinvented by hipster fast-casual chains around the world. This is not cool.

Diana Kennedy Says Goodbye to Her Cookbooks

Top Stories of 2019

Diana Kennedy Says Goodbye to Her Cookbooks

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery and some thoughts on a cook’s pickled nopales.

From the Mouth of the Gods

Top Stories of 2019

From the Mouth of the Gods

Ethiopian coffee is one of the world’s great culinary treasures. It’s also extremely undervalued. Geoff Watts, cofounder of Intelligentsia Coffee, is on a mission to get you—and the $100 billion industry—to pay more. Much more.

Old Hands, Slow Videos

Top Stories of 2019

Old Hands, Slow Videos

If you really want to learn how to cook something, settle in and watch an old person do it for a while.

Cacio e Pepe Everything

Top Stories of 2019

Cacio e Pepe Everything

It all started with a Roman pasta dish, but now the minimalist flavor combination of grated Pecorino Romano and black pepper can be found in everything from chicharrones to shortbread cookies.

The Chitlins Question

Top Stories of 2019

The Chitlins Question

For some black families, chitlins are essential. For a younger generation, the polarizing dish is a dirty trick.

Spain’s Burnt Cheesecake Breaks All the Rules

Top Stories of 2019

Spain’s Burnt Cheesecake Breaks All the Rules

An underbaked mystery, a fine-dining fable, and the recipe of a famous cheesecake hiding in plain sight. We asked a Los Angeles chef for hints about the recipe he developed. He wouldn’t share. But it led us to the source—San Sebastián chef Santiago Rivera—to unlock the mystery.

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