I really enjoyed Cathy Erway's latest Shelve It column, where she unpacks a maximalist new wave for instant noodles that are taking over shelves. As she writes, it's clear that, cent for cent, there is no better value in terms of satiation and satisfaction than a bowl of instant noodles. But sometimes those noodles, while fast and inexpensive, don't necessarily hit the mark flavor-wise. Times are changing.
She writes about very good Okinawan soba and A-Sha's Tainan thin noodles, a dry or brothless noodle dish (gan mian) coated with either a soy sauce–based or sesame paste–based sauce. It's a cool story, and it got me filling up my cart at online retailers Umamicart, Yami, and Weee. Enjoy your weekend adventures with instant noodles—I know I will be.
And heads up, New York City readers! On October 17, I will be recording a live episode of the TASTE Podcast with British cookbook authors Yotam Ottolenghi and Noor Murad at Rizzoli Bookstore (1133 Broadway, New York, NY 10010). Tickets include a copy of their very cool new book, Ottolenghi Test Kitchen: Extra Good Things, and the authors will be sticking around to sign copies. Come say hello!
READ:
Baker and cookbook author Maya-Camille Broussard celebrates all types of pie, challenging its very definition. Read our Monday Interview and check out her new book, Justice of the Pies.
Taipei-based reporter Clarissa Wei (follow her!) tracked down the inventor of boba pizza to bring into focus this uniquely delicious, creative, often mischaracterized food (in Western food media, at least). Read Clarissa's work.
"Cooking in the 1980s" was a TASTE column in which journalist John Kessler recalls his time at L'Academie de Cuisine in Bethesda, Maryland, during the 1986–87 academic year. In it, he wrote vividly about his time learning about duck two ways and the art of the cordon bleu.
Why are we still drinking the Paul Newman lemonade? This is the question Cathy Erway asked in her story that reassesses the pioneering food brand Newman's Own and the more than $500 million donated to charity.
My Koreatown coauthor, Deuki Hong, is hosting a November trip to Korea with Cheema's Travel. It's a rare opportunity to visit one of the world's most incredible places with an expert (and a heck of a nice guy). Get in touch to book your ticket.
If you've visited New York City in the past year, you know all about the tacky weed bodega that has popped up in basically every neighborhood. Curbed investigates.
Sea Change, arguably (not really) Beck's best album, turned 20, and Stereogum celebrates with a long essay. Though, if we're being honest, Midnight Vultures is more my speed.
Malik Francis retraces the steps and muscle memory of a smothered steak recipe that traveled from Jim Crow–era Louisiana to 21st-century Northern California.
This week on the TASTE Podcast, we welcomed a couple legends to the mic. First, the Miami Heat's Jimmy Butlerjoined to talk NBA hoops (the "shot" from the conference finals) and V60 hand brewing. Butler is the rare celebrity who is legitimately excited about coffee. Farming, people, baking style points, packaging, equity, weighing the coffee—it's all discussed.
We also welcomed cookbook author Molly Baz to the studio. We talked about her growing up in the Hudson Valley, moving West, a new book on the horizon, chilled red wine life, and recipe writing in the age of TikTok.
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On October 26, Ina Garten will be in conversation with New York Times columnist Frank Bruni, as they discuss the inspiration for her new cookbook, Go-To Dinners, while answering the age-old question: What's for dinner? Get your tickets at one of many independent booksellers.
How Long Gonehas a fun conversation with Jon Gray of Ghetto Gastro. Seed oil is a topic of conversation.
Seoul star chefs Mingoo Kang and Chang Ho Shin are now in the fried chicken business and, seriously, how soon can we get to Korea to try it?
I got to see Idles play a festival set a few weeks back and, yes, I am dumb to have slept on Idles this long. Start with Joy as an Act of Resistance.
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Follow along with our cooking (and let us know about your cooking) on Instagram. You can follow us at @taste and see what the editors are up to at @mattrodbard, @elorasharon, and @alizarae.
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