Introducing Zimm’s

I’ve been working with A-Sha, a Taiwanese noodle company that does something very simple, but very right. Their noodles are air-dried, never fried, and that changes everything. The texture, the way they hold sauce, the way they actually eat.

We took classic, familiar things—cheesy noodles, peanut butter, noodle bowls—and reworked them with more intention. Better ingredients. Better structure. More flavor. This is comfort food. But, elevated.

We created a cheesy noodle line: Cheesy Truffle, Vermont Cheddar, and Spicy Cacio e Pepe, rich, indulgent, but balanced and packed with flavor. We had to do noodle soups: Miso, Spicy Pork and Roasted Garlic Chicken. These aren’t your typical instant noodles. They’re made with plant-based protein, layered flavors, and that same air-dried noodle. And the PB&C. This one might surprise you. Peanut Butter & Chili Crisp. It’s creamy, it’s nutty, it’s spicy, it’s crunchy. It hits every single note you want in one bite.

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My Custom Spice Blends

After decades exploring culture through food, I’m sharing flavors from the road that will transform your cooking. These all-purpose spice blends capture the essence of my favorite cuisines around the world. They are designed for all kitchen applications—try them as a rub or marinade for seafood, poultry, pork and beef, as a seasoning for sautéing, as a base for sauces and salad dressings, blended for dips, or simply sprinkled on roasted vegetables, scrambled eggs or even popcorn!

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