313: The Perfect Loaf with Maurizio Leo

Explicit content warning

11/20/23 • 47 min

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Maurizio Leo is the big bread brain behind The Perfect Loaf, an incredibly popular online community of bread fans and home bakers. He’s also the author of The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, winner of both James Beard Foundation and IACP awards and an instant classic. On this episode we talk about what excites Maurizio in bread today, and his unique journey to teaching and writing cookbooks.

Also on the show Aliza and Matt go over three things they each are feeling, including: New releases from Alaya Tea, McDonald's Crocs, the many birthdays at 99 Flavor Taste, New York's Don Don is the Korean barbecue restaurant of our dreams, the Send Chinatown Love cookbook, Abi Balingit's Mayumu: Filipino American Desserts Remixed, and happy 10 years to our friends at PUNCH.

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 MAURIZIO LEO:

7 Easy Steps to Making an Incredible Sourdough Starter From Scratch [official]
The Case for Making Whole-Wheat Pizza Dough [Salon]
Meet the Man Behind the Sourdough Bread Craze [YouTube]
A Look Back at 10 Years at PUNCH [PUNCH]

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 MAURIZIO LEO:

7 Easy Steps to Making an Incredible Sourdough Starter From Scratch [official]
The Case for Making Whole-Wheat Pizza Dough [Salon]
Meet the Man Behind the Sourdough Bread Craze [YouTube]
A Look Back at 10 Years at PUNCH [PUNCH]

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Previous Episode

312: Fly By Jing

Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City. This conversation was part of our TASTE Live at Rizzoli author series, and we had Jing speaking about her amazing new cookbook, The Book of Sichuan Chili Crisp.

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 FLY BY JING:

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Next Episode

314: Claire Saffitz

Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. Claire is the author of a great recent cookbook, What’s For Dessert, and she’s truly one of our favorite cooking instructors and personalities on the internet. We talk about how to visualize a recipe before baking it, as well as some of the common bakeware mistakes we are all making. Dark bakeware is a big no-no! We also hear a little bit about her journey from Harvard to the kitchens of France to millions of YouTube streams. We all love Claire Saffitz at TASTE, and we hope you enjoy this talk.

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 Claire Saffitz: