542: New York Times Columnist Eric Kim Digs into Chicago Pizza, Jajangmyeon, and Softboy Foods

Eric Kim has a signature style with his writing, which has appeared frequently in the New York Times , where he is a columnist for the magazine. Eric blends a truly lyrical style of prose with deep reporting chops and a knack for simple and highly focused recipe development—a rare triple threat! He’s also the author of the best-selling cookbook Korean American . This is a return visit to the show for Eric, and we talk about his reporting process, how he unpacks big topics in food and culture in his columns, and some of his recent work, including dumplings, Chicago pizza, the origins of Philadelphia cream cheese, and many other memorable stories. Also on the show, it’s the return of Three Things, where Aliza and Matt share what’s interesting in the world of restaurants, books, television, food products, and much more. On this episode: Birria La Flor is doing Tijuana-style birria in Brooklyn, Caroline Eden’s great memoir Cold Kitchen , Flour + Water dry pasta is terrific. Also, a Kingston, New York, scene check. Matt visits Pinkerton’s Bakery , Fantzye Bagels , and Sorry, Charlie . Also, also: Severance is a good show, and not Westworld (we hope), and Matt tries Frost Buttercream . Do you enjoy This Is TASTE? Drop us a review on Apple , or star us on Spotify . We’d love to hear from you. MORE FROM ERIC KIM: It’s Dumpling Week! [NYT] What Puts the ‘New York’ in New York Cheesecake? [NYT] The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep . [NYT] Learn more about your ad choices. Visit megaphone.fm/adchoices