Gabriella Gershenson recaps the Saveur 100 with Mitchell Davis on this week's installment of Taste Matters. Gabriella is the Senior Editor at Saveur Magazine, and she's in the studio to talk about the difference between other best-of lists and the Saveur 100. Hear how the team at Saveur Magazine compiles their list, and listen in to learn why the Heritage Radio Network was included on this year's list! Tune in to find out what people and locations were profiled, and why the magazine seeks to highlight trailblazers and the authentic. What are some of Gabriella's favorite food trends that did not make 's list? Hear Gabriella and Mitchell discuss immigration, and how it affects authenticity in food. This program has been sponsored by 360 Cookware.

"There are some things that the young staff doesn't even think that we can make at home, and then the test kitchen goes and proves us wrong." [15:00]

"Nothing exists in a bubble, and our idea of the 'Italian grandma' is always going to have a twist and a turn." [20:30]

"We're trying to capture food as it's evolving." [22:15]

In this James Beard Media Awards preview, Mariana Cotlear is joined in the studio by photography nominee Nathan Rawlinson. Tune into this segment to hear about Nathan's past at culinary school and at famed New York restaurant, Eleven Madison Park. Learn what photojournalistic endeavor shot Nathan into the spotlight. Hear about Nathan's experiences shooting celebrity chefs like Wiley Dufresne and Alex Stupak. Find out how Nathan's most recent trip to Spain brought back memories over discovering serious food, and listen in to hear what kinds of projects Nathan shot overseas? What's next for Nathan Rawlinson? Tune into this HRN Community Session to find out! This program has been sponsored by Whole Foods. Thanks to PEELS for today's music.

"Each chef had a different inspiration for how they would plate a dish. It was very interesting." [5:15]

"I think for me, I think it's helpful because I can talk a lot of the language of a restaurant. I can think in a chef's terms, or a restaurant owner's terms." [8:20]

-- Photographer Nathan Rawlinson

This week on Taste Matters, Mitchell Davis is joined by James Oseland of the legendary Saveur Magazine. Find out how he went from working in the movie industry to becoming editor in chief of one of the most important food publications of our time. Hear his thoughts on what some are calling the "American Food Revolution" and why he thinks the most important thing we can do as "foodies" is just simply cook! This program was sponsored by our friends at Fairway Market.

"There's a quiet revolutionary quality to making a print magazine today."

"Our little secret at Saveur is that we're not really a food magazine, we're an anthropology magazine. We're about what people do around the world through this very specific lens of food."

"What is happening now...is an unquiet, conscious reaction to the fact that America knows it needs to stop eating crap."

"I live to cook.. it's my favorite thing in the world to do."

--James Oseland, editor in chief of Saveur Magazine on Taste Matters