Hi everyone, Chris Morocco here. We're taking a little break this week, but in the meantime, we're excited to share an episode from our friends at This Is Taste. This episode, Baking is like karaoke with Abby Blingit, features Abby, a powerhouse in the NYC baking scene. She's a cookbook author and the co-founder and co-editor of cake zine, a literary print

magazine that explores art, history, and pop culture through the lens of food.

Tune in as Abby shares her favorite restaurant recommendations, the kitchen tool she swears by,

and her take on what kitschyy Aesthetic really means.

Give it a listen, and don't forget to follow.

This is Taste wherever you get your podcasts.

There's a lot of ways to balance, like, sweetness in a dessert.

You can kind of overwhelm, like, the balance one way or the other if you do way too much salt or way too much smokiness where you can't taste anything else.

It's kind of like that trial and error that helps me kind of get through of like, oh, next time I'll do this and next time I'll do that.

This is Taste.

I'm your host, Eliza Barbinell.

Abby Belinkett is the author of Mayumu, Filipino desserts remixed, a delightful cookbook full of maximalist personality and transfixing sweets like the adobe chocolate chip cookie.

She's a singular force in the New York City baking scene, and today it's so fun to have her in the studio to talk about what she's been up to since publishing her first book, her love of kitsch, and more. Abby Balinget, this is Taste. Thank you for coming on the podcast.

Thank you, Liza. I'm so happy to be here.

I'm so happy to have you here. This is like my first time recording in our fancy new studio and you are dressed to impress, as always, with fuzzy strawberry earrings.

Is that what they?

Oh, no.

It's fine.

Oh, no, I should start over it.

Okay.

No.

They do look like, I guess if they were strawberries, they'd have to be the pine berries.

...