Cover image of The Feed Podcast
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Arts
Society & Culture
Food

The Feed Podcast

Updated 8 days ago

Arts
Society & Culture
Food
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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
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I love this podcast I have learns so much.

Excellent podcast

By NitNicked in LA - Nov 26 2015
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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

The Best Episodes Ranked Using User Listens

Updated by OwlTail 8 days ago

Rank #1: 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 #2: 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 #3: 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 #4: 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 #5: Mothers Inspiring Love of Food

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In honor of Mother's Day, Steve and Rick speak to their mothersabout their passion of good food. From barbecue joint tofour-star restaurant, Rick heads back to Oklahoma to talk withhis mom about running the family restaurant. From TV dinners to TVfood reporter, Steve Dolinsky heads back to the twin cities to talkhot dish and being raised kosher.

May 04 2016

38mins

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Rank #6: 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 #7: Chef David Chang

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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

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Rank #8: 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 #9: Fried Chicken

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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

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Rank #10: 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 #11: Italy with Gusto

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This week, food lover's trip to Italy, from the low to the high, including a stop at the world's #1 restaurant, and of course, plenty of gelato. Steve Dolinsky just got back from a 8 day tour of Rome, Florence, Modena and Siena, with a crucial stop in the town of Panzano. That's where Dario Cecchini plies his trade, as one of his nation's most famous butchers. And I love that only in a place like Italy, is a butcher treated like a rock star. Then, Steve visits other guy who is treated like a rock star in Italy is Massimo Bottura. The chef and driving force behind Osteria Francescana, in Modena, now sits atop the World's 50 Best list, and whether you agree with that list or not, he is always talked about as one of the best chefs on the planet; even being featured in Episode One of Season One of Chef's Table. Steve had a chance to dine at Mr. Bottura's restaurant to learn a bit more about some of Tuscany's most beloved dishes.

Aug 17 2016

36mins

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Rank #12: Pig Roast

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Labor Day is nearly here, and as you very well know, that means back yard barbecues, cook-outs and parades. If you want to end the summer right, how about throwing a full-fledged pig roast without a giant backyard?  On this week's show, we've got the answers. Steve heads to Michigan to meet up with his friend Rick Cooper to take you step-by-step through the process, so you can become the pig roasting king of your neighborhood. We've got you covered, snout-to-tail.

Aug 24 2016

33mins

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Rank #13: Ingredient Challenge: Winter Citrus

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Coming up on this week's show, a Winter Citrus challenge with Bo Fowler, chef and owner of Owen & Engine here in Chicago, as both she and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just some citrus, plus five extra ingredients you can find pretty much anywhere. Fowler emigrated from Korea and was raised in Minnesota, where she attended the University of Minnesota and, like all future chefs, got a bachelor's degree in Chemistry. She has opened two restaurants in Chicago: Fat Willy's Barbecue Shack and just up the street, an English gastropub called Owen & Engine, where the menu features much more than just ale and meat pies. She joins us here in the test kitchen, to work out a main dish relying on winter citrus.

Feb 21 2018

34mins

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Rank #14: 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 #15: Vermouth

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Coming up on this week's show vermouth takes center stage behind the bar. Not just in a supporting role, as a wingman in your favorite cocktails, but also as the star of the show, especially if you're Spanish. It's kind of like the John C. Reilly of spirits - always playing a supporting role, rarely taking the lead. But if you've ever been to Spain or France, you know this is not the case. Peter Gugni is a Bartender in Chicago, as well as the Brand Ambassador for Fratelli Branca, and like a lot of spirits professionals, he enjoys the odd, the esoteric and the little-known.

Feb 01 2017

24mins

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Rank #16: NY TIMES Food

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We've been fans for it for years.  Pouring over its coverage every Wednesday, reading the recipes, the reviews and of course, Florence Fabricant's food news and its the one section of The New York Times that has mostly avoided any criticism from the President. Coming up on this week's show, a discussion with the Food Editor at The New York Times, Sam Sifton, about how the business of food coverage has evolved, and how digital, social media, even virtual reality may play a role in how you consume food news from a national newspaper. Then the paper's Restaurant Critic, Pete Wells joins us, to talk about reviewing restaurants both in New York City and on the road.

Mar 29 2017

43mins

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Rank #17: Blue Hill at Stone Barns

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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

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Rank #18: Babka and Bagels

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On this week's show How a pair of businesses have adapted traditional Eastern European Jewish recipes, and made them craveable to a new generation. Steve Dolinsky starts with the chocolate babka at Breads Bakery, and then he checks out how the Montreal-style bagels at Black Seed Bagels wound up on the Lower East Side.

Oct 19 2016

31mins

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Rank #19: Visiting Food Markets of Canada

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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

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Rank #20: Steaks on the Grill

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Father's Day is this Sunday, so what better way to celebrate dear old dad than cooking a big juicy steak on the bar-b-cue. We are in prime grilling season across the country right now.  Coming up on this week's show we talk steaks.   Steve visits a beef distributor on Chicago's West Side, to learn more about how cattle is processed and aged before it gets to your favorite steakhouse. Then off to one of those steakhouses that actually dry-ages their beef in-house.  Then head back to the test kitchen where Randy Waidner of Demistoks cooks up some choice cuts for from Niman Ranch for Rick and Steve to enjoy.

Jun 14 2017

40mins

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