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(105)

Rank #187 in Food category

Arts
Society & Culture
Food

The Feed Podcast

Updated 7 days ago

Rank #187 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

105 Ratings
Average Ratings
77
8
10
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

105 Ratings
Average Ratings
77
8
10
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
Cover image of The Feed Podcast

The Feed Podcast

Latest release on Jun 06, 2019

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.

Rank #1: Seattle

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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

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Rank #2: Bone Broth

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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

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Rank #3: Fermentation

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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

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Rank #4: Puerto Vallarta, Mexico

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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

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Rank #5: Colombia

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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

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Rank #6: Rum

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Whether it's from sugar cane or molasses, rum has captured the hearts of many, including our own Steve Dolinsky.  On this episode, Rick Bayless and Steve Dolinsky take a deep dive into rum with bartender Paul McGee.  He's behind the successful Tiki themed bars Three Dots and a Dash and Lost Lake and the beverage director for Cherry Circle and the 8 seat Milk Room at the Chicago Athletic Association.

Jun 08 2016

25mins

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Rank #7: Montreal

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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

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Rank #8: Breakfast

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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

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Rank #9: What Makes Great Service?

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Coming up on this week's show: service. How to hire, train staff and then deliver it with the utmost grace and professionalism. We'll talk with the founder of one of the most successful restaurant groups in the country, then spend time behind the bar with a successful Bar Manager on a busy night, and finally, shadow a server and Floor Captain at one of the world's best restaurants. We're happy to make special arrangements, accommodate dietary restrictions and do whatever we can to ensure you have a pleasant listening experience.

Feb 28 2018

51mins

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Rank #10: French Cooking

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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

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Rank #11: Opening a Restaurant

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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

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Rank #12: Best Pizza in U.S.

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It always been America’s favorite comfort food. Pizza is so much more to your favorite pie than just cheese, sauce and dough. There’s tavern-style in your local bar, popular chains, mom-and-pop storefronts, chef-driven pies, Neapolitan classics and so many more styles, all calling for cheese – mostly mozzarella – and sauce – mostly from tomatoes. On this week’s show, we’ll talk to the king of New York City pizza tours. Scott Weiner is the founder of Scott’s Pizza Tours, which leads about a dozen tours per week, but he also writes about pizza for Pizza Magazine, and happens to hold the world record for the number of pizza boxes.

Then, we widen the lens a bit, looking at both the city of Buffalo, but also the entire East Coast with Arthur Bovino a pizza writer who says there’s a “Pizza Belt”.

And finally, we talk with Tony Gemignani about the west coast flavors. Tony is the first American (and non-Neapolitan) to become World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, 11 years ago.

Sep 20 2018

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Rank #13: Pinxtos

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Coming up on this show, a trip to Bilbao in Northern Spain gives Steve a chance to see and taste what this part of the world truly values, pretty much anything placed on a thick piece of bread, paired with a crisp, refreshing white wine that is as common in the Basque Country as iced tea is in the American South.

Jul 26 2018

41mins

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Rank #14: Ingredient Challenge: Tomatoes

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On this week's show, a tomato challenge with a chef who has literally grown up in the birrieria business here in Chicago. Jonathan Zaragoza is the 2nd generation helping his family with their legendary restaurant on Chicago’s Southwest Side. He joins Chef Bayless in an attempt to come up with an easy weeknight meal in 15 minutes or less, using just some tomatoes, plus five extra ingredients you can find pretty much anywhere.

Aug 09 2018

35mins

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Rank #15: China Tour

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A taste of Chinese food from the source, but not the usual dim sum or Peking duck. This time, it's all about the fiery, chili-laced food of the Sichuan Province. Rick Bayless talks to a few chefs about what it's like to cook there, then Steve Dolinsky joins him for a visit to Chicago's Chinatown to see how the hot pot experience stacks up.

Apr 12 2018

47mins

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Rank #16: Crafting a Menu

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One of the things you notice after spending so many years in this business, is how chefs write their menus. Coming up on this week's show, a behind-the-scenes look at how chefs write their menus, from casual to high-end, and some tips for budding restaurateurs who might be writing their own one day soon. Rick will weigh-in on the subject, then Steve and Rick will talk to the chef of a two-star Michelin restaurant about how he approaches his menu writing, and finally, a chef from a vegetable-centric restaurant tells us how he gets his customers excited using words to convey a feeling, and even more importantly, flavor.

Jan 10 2018

38mins

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Rank #17: Ingredient Challenge: Salmon

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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

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Rank #18: Mexican Fusion

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Definitely more frequently than Chinese and Indian or Swedish and Thai, it seems like whenever a cook wants to bridge two cuisines in their kitchens, it’s Mexican and Korean; or maybe Mexican and Southern.

Coming up on this week’s show’s, a chat with a pair of chefs talk Mexican Fusion. First, the co-owner of a successful chain in Atlanta and Nashville, Eddie Hernandez joins us to talk about a new book, Turnip Greens & Tortillas, all about his blending of Mexican and Southern cooking. Then, a Korean-American who has adopted tacos and burritos, and given them a kimchi twist for college kids and millennials. David Choi, the chef and owner of Seoul Taco talks about Korean and Mexican flavors.

Jun 21 2018

54mins

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Rank #19: Grande Taco Show

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On this week's super-sized show, Steve and Rick travel to five cities in two countries for a major taco crawl. Some are traditional, while other versions are being reinterpreted by ambitious chefs. When seeking out the best taco, why not head to the epicenter of taco culture.  Rick heads to Mexico City to meet up with Nick Gilman, author of "Mexico City's Best Tacos."  Steve is in San Diego for some fish tacos at Rubio's before heading south to Ensenada, on Mexico's Baja Peninsula.  He then samples the Sonoran-style tacos in Tucson, before winding up back home in Chicago, where one chef is inspired to make tacos inspired by the best Midwest farms at Antique Taco.

Jan 25 2017

55mins

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Rank #20: LA Korean

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A trip to LA’s massive Korea Town, in search of a trio of dishes that speak to the Korean experience: kalbi, dokbokki and soontofu. Steve heads to the left coast to talk with the owners of three well-regarded restaurants there about the stories behind the dishes that have made them famous.

Sep 13 2018

45mins

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IC: Softshell Crab

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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

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Amsterdam

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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

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St Lucia Eats

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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

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Istanbul

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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

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Ingredient Challenge: Asparagus

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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

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Celebratory Drinks

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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

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Where to Eat in Chicago 2019

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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

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Ingredient Challenge: Tofu

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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

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Bonus Episode: Enrique Olvera

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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

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Food Styling

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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

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Montreal

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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

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Breads

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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

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IC: Purple Sweet Potato

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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

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Drinks

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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

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The Good Expo 2019

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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

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Food Innovation

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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

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Ingredient Challenge: Veal

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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

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Food in Class

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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

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Bonus Episode - Hugh Acheson

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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

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Breakfast

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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

iTunes Ratings

105 Ratings
Average Ratings
77
8
10
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