Cover image of The Feed Podcast
(103)

Rank #153 in Food category

Arts
Society & Culture
Food

The Feed Podcast

Updated 4 days ago

Rank #153 in Food category

Arts
Society & Culture
Food
Read more

Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.

Read more

Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.

iTunes Ratings

103 Ratings
Average Ratings
76
8
9
6
4

Love this

By Basil Noodles - Mar 12 2017
Read more
I love this podcast I have learns so much.

Excellent podcast

By NitNicked in LA - Nov 26 2015
Read more
Focus on more than just the food, very well done

iTunes Ratings

103 Ratings
Average Ratings
76
8
9
6
4

Love this

By Basil Noodles - Mar 12 2017
Read more
I love this podcast I have learns so much.

Excellent podcast

By NitNicked in LA - Nov 26 2015
Read more
Focus on more than just the food, very well done

Listen to:

Cover image of The Feed Podcast

The Feed Podcast

Updated 4 days ago

Read more

Chicago Chef/Restaurateur Rick Bayless and award-winning food journalist Steve Dolinsky have known each other for 20 years, and now they're teaming up to tackle everything from food trends to seafood sustainability. Jump around the globe each episode as they teach you how to make delicious dishes like ramen and Korean fried chicken, with amazing guest chefs to guide you along the way.

Bone Broth

Podcast cover
Read more
We're talking about the basis of any good bowl of soup by digging down to the bones, that is, the broth they create. From the basics to making one, to a Japanese icon, even a pair of entrepreneurs who are making bone broth the basis of their business. We start in Portland, Oregon with Tressa Yellig's business called Broth Bar, by Salt, Fire & Time. Then Steve heads the chef at Strings Ramen in Chicago, about how the magical tonkotsu broth is made for her bowl of ramen, then later in the show, the Chicago Bone Broth team Dan and Kassie Houlihan, founders of Chicago Bone Broth, stop by for a tasting. Their mission: To provide the most nutrient dense, best tasting broths to fuel life's adventures.

Nov 15 2017

37mins

Play

Colombia

Podcast cover
Read more
On this week's show, a journey into the heart of Colombia. Steve spends a few days in the traffic-choked capital of Bogotá, eating a lot of corn and drinking some of the best coffee of his life.

Oct 05 2016

34mins

Play

Fermentation

Podcast cover
Read more
While everyone is on the pursuit for the freshest foods, others are finding their way with decay.  From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good? On this weeks show, Rick and Steve talk fermentation.  What it means, how it's achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.

Mar 22 2017

42mins

Play

Seattle

Podcast cover
Read more
Coming up on this episode, a trip to Seattle reveals a lot more than legal weed and oysters. It’s a chance to talk with a couple of writers covering the area, to learn more about the Emerald City, as well as a local chef who has pretty much dominated the Seattle food scene for more than a decade. Plus, the bonus discovery of a fantastic Chicago-style deep dish.

Nov 08 2018

59mins

Play

Montreal

Podcast cover
Read more
A trip to Montreal in the middle of winter is not for the faint of heart, but rather, the truly hearty. Steve braves a few days in the cold of Quebec to eat and drink his way around town, while taking in a little bit of a mid-winter festival. There is more to this incredible city than poutine, smoked meat and bagels. Did we mention Leonard Cohen?? We’re going a little bit beyond maple syrup-soaked foie gras, eh?

Apr 04 2019

54mins

Play

French Cooking

Podcast cover
Read more
On this week's show, trip to France leads to all kinds of questions back here in the U.S., about what French food is, and how you can appreciate it whether you're in Montparnasse or Minneapolis. Rick spends a whirlwind day (and night) in the City of Light, then we come back to the U.S., to talk with some of the leading voices behind French food here. We talk with Daniel Boulud who is the epitome of French hospitality. He has made a career out of bringing some of his memories as a child in Lyon to New York City. Then, Gavin Kaysen talks about returning home to the Twin Cities opening his fantastic restaurant, Spoon and Stable and now his second restaurant, Belle Cour, which feels and tastes like something you'd find in France, except it's all tucked away along a sleepy main street in west suburban Wayzata, across the street from one of Lake Minnetonka's many bays.

Aug 23 2017

1hr 2mins

Play

Puerto Vallarta, Mexico

Podcast cover
Read more
Coming up on this episode, Is there more than tequila, sunshine and waves in Puerto Vallarta? Steve Dolinsky takes us on a culinary tour of the city, visiting some of the favorites on the locals.

Jan 10 2019

48mins

Play

Chef David Chang

Podcast cover
Read more
On this week's show, a chat with the force behind the Momofuku restaurants that have seemingly opened all over the world. David Chang joins Steve and Rick for a wide-ranging conversation, including what happened to Lucky Peach?

Oct 25 2017

36mins

Play

Ingredient Challenge: Noodles

Podcast cover
Read more
Born and raised in Chicago's northwest suburbs, Edward Kim attended New York University, earning a B.A. in political science with the intention of becoming an attorney. Choosing, however, to go in a much different direction, he enrolled in Pasadena's Le Cordon Bleu, where he rekindled his passion for food and cooking, and eventually graduated with a culinary degree. After culinary school, he honed his skills in various New York and Los Angeles kitchens under a number of acclaimed chefs. Starting out with a caterer in Pasadena, he moved on to an externship at Per Se, then the job of Garde Manger at Meson G in Los Angeles. In 2011 he opened his first restaurant, Ruxbin, in Chicago's Wicker Park neighborhood. Two years later, Kim and his partners opened their second concept, Mott Street, a more casual restaurant that showcases family-style Asian street food in a relaxed environment. His restaurants have been honored with awards and accolades from Michelin, Bon Appetit and The New York Times. Edward Kim accepted our Ingredient Challenge this week, using noodles as the main ingredient. Although I'm not sure which type he's selected - dried, fresh... egg, rice or wheat... it's up to him. He and Rick attempt to come up with a weeknight meal using the noodles of our choice, plus five extra ingredients. The challenge is, both have to finish our dishes in 15 minutes or less.

Jan 18 2017

32mins

Play

Hong Kong and Singapore

Podcast cover
Read more
From some of the best Cantonese-style barbecued pork and bubble waffles in the world, to the infamous hawker centers preparing fiery pork noodle soups, curried laksa and of course, chicken rice, a taste of the best of both Hong Kong and Singapore. Steve travels to Asia to eat as much dim sum and barbecued pork as he could in Hong Kong and to taste his way around Singapore, which includes both the gritty, as well as has some of the most exquisite dining rooms in Asia. Then Rick and Steve enjoy some tasty Cantonese treats you can find without traveling to the other side of the world.

Aug 02 2017

39mins

Play

Blue Hill at Stone Barns

Podcast cover
Read more
There are so many restaurants around the country that tout their agrarian credentials, and many also name-check their farmers, giving due credit to the people responsible for supplying their kitchens with all manner of fruits, vegetables and proteins. At Blue Hill at Stone Barns, in New York State, they don't need to tell you about all of the farmers, because the restaurant is the farm.

Jul 27 2016

36mins

Play

Fried Chicken

Podcast cover
Read more
Pretty much everyone agrees that fried chicken is delicious. It doesn't matter where you're from; the combination of crispy skin and juicy meat, sometimes doused in hot sauce and served with pickles is a true Southern delicacy that is hard to resist. But what are the origins of this dish, and more importantly, why have cooks all over the U.S. started opening fried chicken joints? On this week's episode, four very different views on fried chicken, through the lens of different regions in America. We'll dredge up some history, then take a deep-fried dive into what makes the perfect platter. Paul Fehribach is the chef and owner of Big Jones in Chicago, a restaurant dedicated to preserving the traditional Southern foodways; he's probably as close to what John T. Edge's Southern Foodways Alliance would consider legitimate, mainly because he's both a historian and preservationist, when it comes to cooking Southern food in Chicago. Then, Jared Leonard, the chef and owner of The Budlong, where they specialize in Nashville Hot chicken joins us in-studio.  And on to Memphis style at Gus'. They now have several franchises outside of their native location, including one here in Chicago which Zach Goodman owns.   And finally we head to North Carolina courtesy of Joe Scruggs. He's the guy who started out with a food truck, called Roost Carolina Kitchen, and eventually opened a restaurant of the same name. He now has two locations in Chicago, and in Steve's opinion, makes some of the city's best fried bird.

Sep 21 2016

34mins

Play

Opening a Restaurant

Podcast cover
Read more
This spring Rick was extra busy.  Besides overseeing his numerous restaurants, Frontera Grill, Topolobampo, Xoco, Tortas Frontera, Frontera Fresco, Frontera Cocina, his television show, Mexico One Plate at a Time and his packaged foods division, Frontera Foods, and of course this AMAZING podcast, he decided to open 2 new restaurants in the West Loop Neighborhood of Chicago.  In this show, we start a 3 part series on How to Run a Restaurant as Steve catches up with Rick at these new endeavors Leña Brava and the brewery, Cervecería Cruz Blanca to talk about the business of opening a restaurant.

Jun 15 2016

34mins

Play

WILD CAUGHT V. FARMED SEAFOOD

Podcast cover
Read more
We've heard for years that overfishing is a problem and farm-raised fish often have diseases. How do we as consumers, sort through the confusion presented by both sides?

Coming up on this week's show, we talk with Sean Dimin creator of "Sea To Table," a distribution company that partners only with wild caught fisheries on both coasts to help bring the best fish to your door.

Then, we learn about "craft raised" salmon. We talk with Max Depondt, Midwest Marketing Manager at Skuna Bay Raised Salmon. They maintain nets off the Western coast of Vancouver Island, where they assure customers there is a way to responsibly raise seafood.

And finally Steve and Rick talk with Peter Adame, Seafood Watch Engagement Coordinator for the Monterey Bay Aquarium. They monitor ocean health and created a standard that restaurants, fisherman and farmers all subscribe to.

Mar 08 2018

45mins

Play

Labor Issues

Podcast cover
Read more
How tough is it finding a dishwasher, let alone a good server these days?
The restaurant industry has all sort of challenges – a rising minimum wage, the high cost of food and rent… but nothing has captured the industry’s attention like a labor shortage. Staffing new projects has become a tricky enterprise. We’ll speak with a trio of industry experts this week, all focused on the daily challenges of hiring, training and retaining.

Aug 23 2018

46mins

Play

Visiting Food Markets of Canada

Podcast cover
Read more
Part two of our North American Food Market Crawl, we talk to the experts in Montreal, Toronto and Vancouver, sample the best fare from favorite markets and food halls of Canada. Lesley Chesterman, Restaurant Critic at the Montreal Gazette strolls through the massive Jean-Talon Market; Suresh Doss, Editor of Foodism Magazine in Toronto takes us downtown to Village by the Grange and Lee Man, Food Writer at Vancouver Magazine joins us from Vancouver  to take us to Granville Island to explore their food culture of BC.

Jan 11 2017

30mins

Play

Food Styling

Podcast cover
Read more
On this episode, the art of food styling. We talk to a trio of professional stylists about how they got their jobs, and what they do to stay on top of food styling trends. Plus, some tips on how to improve your online food styling game.
Getting paid to play with your food. Yes, it’s a career choice.

Apr 11 2019

39mins

Play

Ingredient Challenge: Salmon

Podcast cover
Read more
Tony Mantuano grew up in Kenosha, Wisconsin, the son of a Calabrian meatpacker, watching his grandmother stretch and roll pasta for many family meals. Mantuano and his wife Cathy, wanted to create a restaurant of their own that would carry on the extraordinary flavors he found at his grandmother's table. On this week's show, a salmon challenge with the Chef and partner of Spiaggia here in Chicago, as both he and Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less using salmon, plus five extra ingredients you can find pretty much anywhere.

Sep 13 2017

55mins

Play

Food Journalism's Next Wave

Podcast cover
Read more
A lot of shakeups in my industry as of late. In just the past year, Food & Wine moved editorial from New York to Birmingham, Alabama, canning its Editor, Saveur cut production from 6 issues a year to four, and canned their Editor and publications like Chicagoist disappeared, while other online-only operations such as Tasting Table and GrubStreet pulled the plug on their Chicago bureaus as well.
It’s not all bad news, but it does signal a shift in where consumers will be getting their food information in the future.
On this episode, the new school of food journalism. Where do you go for recipes, food news, restaurants, chefs and reviews? We’ll talk to three people working on that very issue as we speak. Chris Ying writes restaurant columns for the San Francisco Chronicle, and is now working with David Chang on Majordomo Media, a new endeavor, where they are in the process of launching a new website.
Kevin Pang knows a little bit about daily life at a major newspaper. The USC grad worked in L.A. before coming to work for the Chicago Tribune, where he wrote reviews and food stories for the Trib for more than a decade. He left to start up The Takeout, a project that the A.V. Club started, and that of course is part of The Onion.
And in our final segment, we head to Toronto, the birthplace of TheTaster.ca – brainchild of Chris Nuttall-Smith who was the Restaurant Critic at The Globe and Mail, then left and did a stint at a judge on Top Chef Canada, and most recently, has launched The Taster.

Aug 16 2018

38mins

Play

Breakfast

Podcast cover
Read more
Is breakfast really the most important meal of the day, or is that just a marketing tag line?
Coming up on this week’s show, Ina Pinkney, the Breakfast Columnist at The Chicago Tribune, and the former chef/baker and owner of Ina’s in Chicago, sits in for Rick, as we talk breakfast.
Not just menu suggestions, but how to succeed in a crowded field and where to go to find some of the best breakfasts in the world.

Feb 07 2019

40mins

Play

IC: Softshell Crab

Podcast cover
Read more
A softshell crab challenge with Jennifer Kim, the chef and owner of Passerotto in Chicago, as she and chef Rick Bayless attempt to come up with an easy weeknight meal in 15 minutes or less, using just softshells, plus five extra ingredients you can find pretty much anywhere.

Jun 06 2019

37mins

Play

Amsterdam

Podcast cover
Read more
After biking to wherever you’re going, and then walking through the museums of Amsterdam, admiring the Van Goghs and Rembrandts, you quickly work up an appetite, or a thirst. How to cover a lot of ground in a short amount of time? By taking a food tour, of course. We’ll check out a Tours by Locals experience, drink a lot of genever, and pop-in for a few surprises, which came as a result of social media intel. Then getting a taste of genever back here in Chicago. How to create a dutch-inspired cocktail - Stateside. Eating and drinking Amsterdam…it’s all straight ahead.

May 30 2019

47mins

Play

St Lucia Eats

Podcast cover
Read more
The indie-pop group St. Lucia is on tour now, promoting its most recent studio album, Hyperion, with a U.S. tour. They stopped in Chicago for a sold out show, but took some time before their sound check to stop by the test kitchen. We’ll talk food, cooking, eating on the road and, for at least one half of the duo, how growing up in South Africa and Germany affected their approach to food.

May 23 2019

35mins

Play

Istanbul

Podcast cover
Read more
A taste of the city formerly known as Constantinople, where Asia and Europe meet. Whether you’re sitting down to a bottle of raku and an overloaded table groaning with mezze, or wandering the backstreets of the old bazaar, sharing borek and with your friendly neighborhood usta, the city lures you into its labyrinth passageways filled with all sorts of delicious discoveries. Steve spends a day with one of my colleagues who guided us through breakfast, lunch and dinner…then takes a full-day Culinary Backstreets tour – finally – to get a local’s perspective on pretty much everything. Plus, a lesson in Turkish breakfast, right here in Chicago, which you can duplicate for yourself, thanks to a new company that ships.

May 16 2019

53mins

Play

Ingredient Challenge: Asparagus

Podcast cover
Read more
An asparagus challenge with Michael Sheerin, Chef from Taureaux in Chicago, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just asparagus, plus five extra ingredients you can find pretty much anywhere.

May 09 2019

32mins

Play

Celebratory Drinks

Podcast cover
Read more
We’re entering peak season for graduations, weddings and other celebrations (I’d raise a glass to the end of winter I was so happy it was over), and so today, we’re asking the experts for help us choose some appropriate bottles to help mark the occasion.

We begin with champagne of course. An obvious choice for a special occasion that requires toasting and celebrating. And joining us in our first segment to talk French bubbles is Collin Moody, the General Manager of Income Tax, a bar and restaurant on Chicago’s North Side.

Then we continue drinking bubbles, but rather than France, we’re headed to Italy. Steve talks with Adriano Adami, the partner and wine director at Osteria Langhe about his beloved Italian prosecco. Then later, a trip to whisky fest, to raise a celebratory glass of barrel-aged bourbon with Jeffrey Lindenmuth, the Executive Editor of Whisky Advocate Magazine, and asked him to suggest a pair of whiskys that anyone could get their hands on.

May 02 2019

45mins

Play

Where to Eat in Chicago 2019

Podcast cover
Read more
The food industry’s “Oscars” are set to take place yet again in Chicago on Monday, May 6th, but you can bet a lot of industry people are in town the weekend before, and they all have one thing on their mind: where do we eat (and drink)? We’re giving you the lowdown on where to do both, like a local, as we talk with the founder of a local food site that does quite a bit more than just listicles and Top 7 places to eat steak with Fooditor’s Michael Gebert.

Plus, we’ll meet Shelby Alison, one of the women behind the 2nd annual Chicago Style, a cocktail conference going on for a few days after the Beards. Talk about a hangover.
We’re rolling out the red carpet, and you don’t even need an invitation.

Apr 25 2019

38mins

Play

Ingredient Challenge: Tofu

Podcast cover
Read more
A tofu challenge with Jenny Yang, the owner of Phoenix Bean, as she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some tofu, plus five extra ingredients you can find pretty much anywhere.

Apr 18 2019

34mins

Play

Bonus Episode: Enrique Olvera

Podcast cover
Read more
In this Bonus episode, Steve Dolinsky sits down with Chef Enrique Olvera Interview at the Arts Club of Chicago to talk about his new book, Tu Casa Mi Casa: Mexican Recipes for the Home Cook.

Apr 16 2019

41mins

Play

Food Styling

Podcast cover
Read more
On this episode, the art of food styling. We talk to a trio of professional stylists about how they got their jobs, and what they do to stay on top of food styling trends. Plus, some tips on how to improve your online food styling game.
Getting paid to play with your food. Yes, it’s a career choice.

Apr 11 2019

39mins

Play

Montreal

Podcast cover
Read more
A trip to Montreal in the middle of winter is not for the faint of heart, but rather, the truly hearty. Steve braves a few days in the cold of Quebec to eat and drink his way around town, while taking in a little bit of a mid-winter festival. There is more to this incredible city than poutine, smoked meat and bagels. Did we mention Leonard Cohen?? We’re going a little bit beyond maple syrup-soaked foie gras, eh?

Apr 04 2019

54mins

Play

Breads

Podcast cover
Read more
A deep dive on bread, as Rick and Steve talk to a couple of people involved in the burgeoning bread scene in Chicago, and learn what it takes to make truly transcendent loaves. Then Rick reports from Saigon, aka Ho Chi Minh City, getting up extra early to see how a team of men makes the unforgettable banh mi loaves that have come to signify a large part of the street food scene there. We’re headed right for the eye of the gluten zone.

Mar 28 2019

52mins

Play

IC: Purple Sweet Potato

Podcast cover
Read more
On this week’s show,a purple sweet potato challenge with Louie Yu, the Chef de Cuisine at Sunda, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just some purple sweet potatoes, plus five extra ingredients you can find pretty much anywhere.

Mar 21 2019

33mins

Play

Drinks

Podcast cover
Read more
On this episode, cider, cheese tea and natural wines. A disparate, yet delicious triumvirate. We’ll get a report from CiderCon, and talk to some of the folks behind this annual cider fest; I’ll head to the branch of a beloved Taiwanese tea shop – only in Chicago – where they’re making cheese tea (it’s not as weird as you’d think). Then we wrap things up with a deep-dive on the world of natural wines. Lots of options for all sorts of drinkers today, so no need to pace yourself.

Mar 14 2019

50mins

Play

The Good Expo 2019

Podcast cover
Read more
The Good Food Expo comes back to Chicago, but that doesn’t mean you have to live here to learn more about growing, making and cooking good food. We’ll talk to some of the key players, and discover why it has become one of the leading events of its kind in the Midwest, if not the entire country.

Mar 07 2019

35mins

Play

Food Innovation

Podcast cover
Read more
We visit the 11th annual Food Innovate Summit, where chefs and scientists come together to share their findings and predictions on where the industry is headed. We’ll talk scaling, data analysis and product development, but you don’t need an MBA to understand all of it.

Feb 28 2019

31mins

Play

Ingredient Challenge: Veal

Podcast cover
Read more
A veal challenge with Aaron Lirette, the Chef from Free Rein in Chicago, as he and Rick attempt to come up with an easy weeknight meal in 15 minutes or less, using just veal, plus five extra ingredients you can find pretty much anywhere.

Feb 21 2019

33mins

Play

Food in Class

Podcast cover
Read more
Coming up on this episode, a trio of organizations and individuals all dedicating their professional lives to improving food education in primary and elementary schools. We’ll talk to the Executive Director of Pilot Light, which works to develop food-centered curriculum; talk to a food ethnographer about the Readers to Eaters program, and then learn more about Kimbal Musk’s “Big Green” program. Enriching young minds with real food and a more rigorous approach to food education.

Feb 14 2019

35mins

Play

Bonus Episode - Hugh Acheson

Podcast cover
Read more
Steve and Ina talk with chef Hugh Acheson about how a Canadian fell in love with Southern Food, his new podcast and what he is enjoying in NYC these days.

Feb 12 2019

13mins

Play

Breakfast

Podcast cover
Read more
Is breakfast really the most important meal of the day, or is that just a marketing tag line?
Coming up on this week’s show, Ina Pinkney, the Breakfast Columnist at The Chicago Tribune, and the former chef/baker and owner of Ina’s in Chicago, sits in for Rick, as we talk breakfast.
Not just menu suggestions, but how to succeed in a crowded field and where to go to find some of the best breakfasts in the world.

Feb 07 2019

40mins

Play