The Colin McEnroe Show

Thomas Paine said, "The sublime and the ridiculous are often so nearly related, that it is difficult to class them separately." The Colin McEnroe Show endeavors to prove Paine correct, every weekday.

Rank #1: The Thanksgiving Eve Nose On Sacha Baron Cohen, Tesla's Cybertruck, And Disney+'s 'The Mandalorian'.
Last Thursday, Elon Musk unveiled Tesla's Cybertruck and Sacha Baron Cohen gave the keynote address at an Anti-Defamation League summit. Both performances have drawn mixed reactions. And: The Mandalorian is the big, new, original, launch title for Disney's new streaming service, Disney+. It's a half(ish)-hour western set in the Star Wars universe, and three episodes have dropped so far.Support the show.

Rank #2: Privatizing Weather Data; Canada's Bagel Wars; The Apostrophe.
Private weather companies are cropping up to produce weather and climate models that has historically been provided by the government at taxpayer expense. Private weather forecasting is a $7 billion industry that threatens the National Weather Services hold on the best data and could lead to a tiered system of access. Also this hour: Montrealers are united around their bagels. Until now, the biggest division was over who made the best bagel. Now, environmental concerns have divided them into those who want to ban the wood-burning ovens that make Montreal bagels unique and traditionalists who want to preserve the city's Jewish history and social fabric.  Lastly, the Apostrophe Preservation Society has closed its doors. It's 96-year-old chairman said "ignorance and laziness" has won. We take your calls (pet peeves) about the apostrophe. Support the show.

The Key 3, from The Splendid Table

The Key 3 is a series of discussions with great cooks (not just professional chefs) about the three recipes or techniques they think everyone should know. These are master classes for all of us and quite revealing about the cooks themselves.

Rank #1: Tom Douglas: The Key 3.
Tom Douglas makes tomato soup, crostatas and biscuits.

Rank #2: John Besh: The Key 3.
John Besh makes fried eggs, cream of vegetable soup and risotto.

Seattle Kitchen

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

Rank #1: Seattle Kitchen.
Bamboo Sushi is a Portland based sushi restaurant coming to Seattle and we’ll talk with their chef/owner Kristofor Lofgren // We’ll head to our facebook page and answer some of you culinary questions // Brittany Bardelaban joins us in the chefs corner to help you get a jump on your thanksgiving planning with tips on pies // We host a dinner party using crab in EVERY course!

Rank #2: Seattle Kitchen.
Pastry Chef Brittany Bardeleben and bagels // It’s a long 4th of July Weekend – we have some tips on prepping your July 4th BBQ // Making a meal out of what’s in your fridge // Which charcoal should one use?

Chewing

Food and health podcast by Chicago Tribune Food & Dining reporter Louisa Chu and WBEZ Food & Health reporter Monica Eng.

Rank #1: Episode 16: Christopher Kimball, balut, and new global food.
Christopher Kimball, best known for America's Test Kitchen talks his new Milk Street Kitchen, and plays Delicious Combo. Plus a visit to a Filipino food festival for balut, duck egg embryo, for "Will She Eat It?"

Rank #2: Episode 6: Nostalgia & Burt’s Pizza.
How does memory affect our relationship with food? Monica chews it over with chefs Sam Kass, Gale Gand, Dave Beran, Ming Tsai,and Nathalie DuPree. Louisa talks pizza memories with Burt’s Pizza founder Burt Katz. And psychiatrist Drew Ramsey tells us how to eat for optimal brain and mental health. Finally, Louisa brings Monica and Iris twists on nostalgic treats from their Chinese childhoods—but will they eat them? Press play to find out. (Photo: Burt's Place pizza by Louisa Chu)

The Feed Podcast

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: Bone Broth.
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.

Rank #2: Colombia .
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.

Beyond the Plate

Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the industry, their career ups and downs, and the social impact they have made in their community. Every episode will share inspiring stories and anecdotes of what it means to be in today’s bustling hospitality industry, 15 million employees and growing… Beyond the Plate.

Rank #1: Chef Giada De Laurentiis (S2/Ep.001).
Chef Giada De Laurentiis is an Emmy Award winning television personality, New York Times Bestselling Author, "TODAY" correspondent, "Food Network Star" judge, and restaurateur.  Her venture as a restaurateur brought her to Las Vegas where she currently has two restaurants; GIADA, inside The Cromwell Hotel; and PRONTO, inside Caesars Palace. Additionally, she has a new lifestyle website, Giadzy.com. In addition to her many businesses, Giada is also incredibly generous with her time. Her philanthropic work includes Learning Gardens, being an ambassador for Stand Up 2 Cancer and the Melanoma Research Alliance, and supporting Alex’s Lemonade Stand, a non-profit which raises money and awareness of childhood cancer causes. Giada currently resides in Los Angeles.

Rank #2: Neil Patrick Harris and David Burtka (S3/Ep.001).
Neil Patrick Harris is an actor, writer, producer, magician and singer. He’s a five-time Emmy Award winner hosting the Tony Awards four times and also hosted the 87th Annual Academy Awards in February 2015. He was named one of the “2008 Entertainers of the Year” by Entertainment Weekly and was included on Time Magazine's 2010 Time 100 List. Husband, David Burtka, is a chef, caterer and award-winning actor who will soon release his first cookbook, Life is a Party. He earned a degree from the University of Michigan and later went on to study at Le Cordon Bleu. He’s a firm believer in sustainable food fresh from the farmer’s market, butcher, or garden to the table. Harris and Burtka reside in Manhattan with their twin children.

Good Food on the Road

KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer, the late and great Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to.

Rank #1: Jonathan Gold finds breathtaking fare while dining in Tokyo.
“What’s the closest I’ll ever come to drinking a tree?” An answer to this question isn’t what Jonathan Gold expected to find at Narisawa in Tokyo. Alas, the LA Times food critic found himself sipping from a wooden jigger filled with oak-flavored water just before dining on what Chef Yoshihiro Narisawa calls “Satoyama Scenery,” a plate made from raw wood, topped with moss-like garnishes, accompanied by small speakers playing audio from the nearby forest. Before this innovative chef made his way to California for the LA Food Bowl, Gold thought he should fly to Tokyo and try Narisawa’s two-Michelin-starred restaurant. Gold was also moved by the exquisitely aged fish at Sushi Kimura, an eight-table sushi house south of Tokyo. “Satoyama Scenery” is one of the Japanese mountainside-inspired dishesavailable at Yoshihiro Narisawa’s Toyko restaurant. Photo courtesy of Narisawa.

Rank #2: Jonathan Gold praises Travis Lett's dive into Japanese gastropub fare at MTN in Venice.
These temaki (hand rolls) are among the stars of Travis Lett’sIzakaya menu at MTN. Photo by Ashley Randall. Travis Lett is credited with defining Venice’s culinary identity with his modern Californian restaurants Gjusta and Gjelina. However, the James Beard Award-nominated chef recently turned his attention to Japanese izakaya fare with his latest Venice opening, MTN. LA Times food critic Jonathan Gold believes that Lett’s rigorous attention to craft and tradition is authentically Japanese. Although he says the temaki, Dungeness crab ramen, and expertly poured beers are not to be ignored, he was most impressed by Lett’s deft touch with vegetables. MTN: 1305 Abbot Kinney Blvd, Venice, CA 90291 | (424) 465-3313

The Four Top

Savor the conversation. Every other Monday, a roundtable of culinary media insiders discuss today’s hot-button topics in #food and #beverage culture. Hosted by Katherine Cole in partnership with OPB.

Rank #1: Ep. 43: Jim Meehan | Jeffrey Morgenthaler | Jacob Grier.
Do you act cordially at bars? Today's high-end temples to mixology aren't places for crude behavior, say our three cocktail craftsmen. Next, how are the best bars in the world designed for efficient flow and optimum pleasure? And finally, why are bars ...

Rank #2: Ep. 40: Beth Federici | Ivy Manning | Kathleen Squires.
First, a chef and a food writer give us the lowdown on truffles during this special episode recorded at the Oregon Truffle Festival. Next, we gab about other fab fancy food fests all over the globe. Our third course is a survey of our favorite foodie f...

Eat Your Words

Eat Your Words is the weekly radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York. Every week, Cathy is joined by authors of books that you just want to eat up -- from colorful cookbooks to food memoirs to exposes on the food industry, it's all meaty topic for discussion. Tune in to learn what's new and happening in the world of food through its literature.

Rank #1: Episode 146: Pati Jinich.
Pati Jinich is spreading the word about authentic Mexican cuisine in her new book, Pati’s Mexican Table. This week on Eat Your Words, Cathy Erway chats with Pati about a myriad of topics, including the mediums she transmits her cooking secrets. Find out why Pati prefers radio to both television and books! Later, learn why Mexican food is an ingredient-based cuisine, and how the flavors can be transmitted to tacos, quesadillas, salads, and more! What exactly does tinga mean? Well, we’re not exactly sure, but learn how you can use your leftover chicken tinga in every meal! What recipes from the book really excite Pati? Curious about a Mexican one-pot meal? Then tune into this week’s Eat Your Words, and hear more from Pati Jinich! Thanks to our sponsor, Bonnie Plants, and thanks to The California Honeydrops for today’s music! “Leftovers are a wonderful thing. There are so many things that you can repurpose. So please, don’t cut the recipe in half!” [17:45] “Chiles are not always spicy. Sometimes they take the place of a vegetable in a dish.” [21:00] — Pati Jinich on Eat Your Words

Rank #2: Episode 89: Hunt, Gather, Cook with Hank Shaw.
This week on Let’s Eat In learn the benefits of hunting, gathering, and cooking your own food with Hank Shaw who wrote the eponymous book on the subject. Tune in to find out why small birds like squab are the perfect date meal and why wild food is just as clean, if not cleaner, than commercial food. This episode is sponsored S. Wallace Edwards & Sons. “I think that commercial fishing is going to go the way that commercial hunting went 20 years ago” -Hank Shawn on Let’s Eat In

Local Mouthful: A podcast about food and home cooking

Talking shop with obsessed home cooks everywhere!

Rank #1: Episode 292: Pasta, Sweet Potato Tacos, and Taking Help from a Package.
Anna Goldfarb guest cohosts this episode! Marisa is on maternity leave, and today I’m with author and New York Times contributor, Anna Goldfarb. First up, in the food news segment, we talk about a recent New York Times opinion piece, Opinion: To Treat Chronic Ailments, Fix Diet First. Duh. In our What’s for Dinner segment, Anna outlines her standby dish: turkey pasta. And in the How’d You Make That? segment this week, we’ve got sweet potato tacos al pastor. Recipe here! We talk about how strategic use of bottled or packaged ingredients helps us make dinner faster and more interesting. Special shout out to Trader Joe’s Italian Bomba Hot Pepper Sauce. And finally, in What We’re Loving, Anna tells all about her favorite Penzey’s seasoning blend: Fox Point. Ingredients: salt, freeze-dried shallots, chives, garlic, onion and green peppercorns. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show. The post Episode 292: Pasta, Sweet Potato Tacos, and Taking Help from a Package appeared first on Local Mouthful.

Rank #2: Episode 293: Chicken Confit, Kitchari, and Herbalism.
Kristin Donnelly in her natural habitat Marisa is on maternity leave, so today I’m with guest host, Kristin Donnelly, food writer, editor, and cookbook author. In this week’s food news, The New Food Economy asks the question: If Food is Medicine, Why isn’t it Taught at Medical School? In our What’s for Dinner segment, Kristin tells about her latest favorite shortcut: chicken leg confit from D’Artagnan. In this week’s, How’d You Make That? segment, Kristin tells us how she makes her version of Kitchari, a classic Indian dish that’s an important part of Ayurveda. She makes it in the Instant Pot with the following ratio: ¼ cup lentils, ¼ cup rice, 3 cups liquid, 1 diced sweet potato. 4 minutes on high pressure. Makes two hearty servings! We also talk about Kristin’s adventures in herbalism. And finally, in What We’re Loving, it’s tamarind chutney. Kristin’s daughter thinks it’s barbecue sauce! If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on Instagram and twitter @localmouthful and help us spread the word about the show. The post Episode 293: Chicken Confit, Kitchari, and Herbalism appeared first on Local Mouthful.

Bite

Bite is a podcast for people who think hard about their food. Join acclaimed food and farming blogger Tom Philpott, Mother Jones editors Kiera Butler and Maddie Oatman, and a tantalizing guest list of writers, farmers, scientists, and chefs as they uncover the surprising stories behind what ends up on your plate. We'll help you digest the food news du jour, explore the politics and science of what you eat and why—and deliver plenty of tasty tidbits along the way.

Rank #1: 22 - You Don’t Get Fat For the Reasons You Think.
Avoid potato chips. Watch less TV. Run more. Get surgery. You’ve heard dozens of reasons about why people get fat, and what they should do about it. But today’s guests have some theories about obesity that might not sound so familiar. Biochemist and author Sylvia Tara always had trouble staving off pounds—and then she learned about some truly surprising causes of weight gain. Journalist Gary Taubes thinks obesity can mostly be blamed on one single ingredient. And he thinks that another very popular theory about what leads to obesity is screwing over research into the condition.

Rank #2: 8 - Michael Pollan – Magic Mushrooms.
You know Michael Pollan from his blockbuster book The Omnivore's Dilemma or his most recent title, Cooked, which was adapted by Netflix as a documentary series. But the celebrity author hasn't always been so obsessed with what people eat. "Before I started writing about food, my focus was really on the human relationship to plants," Michael tells us. "Not only do plants nourish us bodily—they nourish us psychologically.” Now he's researching flora with psychedelic properties for a new book. Part of the project covers recent experimental trials using psilocybin (a compound found in magic mushrooms) to treat cancer patients' anxiety about death. Plus: How much do you know about ayahuasca? And what Amazonian creature did Michael munch on in Brazil?

Inside Julia's Kitchen

Created by The Julia Child Foundation for Gastronomy and the Culinary Arts, Inside Julia’s Kitchen is your window into the Foundation’s world. Through our podcast, you’ll meet the bright lights of today’s food world, from the organizations the Foundation supports and works with to further Julia’s legacy to individuals at the forefront of cooking, culinary history, and food writing. We’ll be talking to those who are shaping the way we eat, cook and think about food, just as Julia did by inviting the country’s top talent into her kitchen. So, grab a seat at the Foundation’s table and listen in.

Rank #1: Bonus Episode: Jody Adams on Speaking Broadly.
This week, we’re delighted to share a bonus episode from our Heritage Radio Network sister program, Speaking Broadly, hosted by recent guest Dana Cowin (website | subscribe). Tune in to hear Dana in conversation with Boston-based chef Jody Adams. They discuss the challenges of being a female chef, dealing with grief, and the power of purpose. Perhaps best of all, Jody shares a Julia Moment. Inside Julia's Kitchen and Speaking Broadly are both powered by Simplecast

Rank #2: Episode 49: Meet Jacques Pépin.
On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with culinary icon and frequent Julia collaborator Jacques Pépin. Todd and Jacques discuss The Jacques Pépin Foundation’s focus and what it means to receive an Emmy® Award for Lifetime Achievement. Plus, Jacques shares many a Julia Moment. Photo courtesy Jacques Pépin Inside Julia's Kitchen is powered by Simplecast.

Person Place Thing with Randy Cohen

In this new kind of interview show, Randy Cohen talks to guests about a person, a place, and a thing they find meaningful. The result: surprising stories from great talkers. Learn more at http://personplacething.org/

Rank #1: Dr. Mary Travis Bassett.
She is New York City’s health commissioner, and she sees her work as part of a broader fight for social justice, not surprising given her family history: her parents are lifelong activists who met at a demonstration against a segregated restaurant, my idea of a love story. We spoke at the Van Alen Institute about public health and urban design, with music from Sam Reider.

Rank #2: Mierle Laderman Ukeles.
The shift in usage from “garbageman” to “sanittion worker” was not cosmetic but an acknowledgement of what – and who -- helps a city survive, says the artist-in-residence of the New York Department of Sanitation. Music from Hubby Jenkins.

Special Sauce with Ed Levine

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.

Rank #1: Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast Food [1/2].
This week's Special Sauce episode kicks off with Serious Eater Marc Lampert asking Kenji about the process of cooking with ingredients packed with umami. "Does umami cook out like an acid would?" Marc asked. Here's part of Kenji's response: "A general rule of thumb for cooking is if you can smell it that means that its concentration in the pot is going down...So if you are cooking a stew and it smells like there's this wonderful red wine aroma that means that the more you smell red wine in your house, the less is left in the stew. There's a finite bucket of it, and if it's in your house then it's not in your pot." With Marc's question squared away, the episode moves on to my far-reaching conversation about fast food with former Atlantic staff writer Adam Chandler, the author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom. He described to me the high school fast food ritual that started his journey: "On weekend nights, we would all pile into our cars and go to Whataburger. It was the last thing we did before we rushed across Houston to go home for our curfews. And that was our sacred ritual. I have the fondest memories of sitting down, and having breakfast with my friends right before we all went to bed...They have something called a breakfast taquito, which is eggs, a tortilla, hash browns, and American cheese...It's my deep-fried madeleine right there. It's just perfect." I asked Adam why that taquito was perfect, and he said, "It was a comfort food for me. I think that was all I really considered it to be as something that even the adult menus at fast food restaurants kind of feel like a kid's menu. There's something about eating something with your hands, and taking it out of paper wrapping that feels kind of like a celebratory innocent thing...There was no formality required." Adam and his wife even celebrate Valentine's Day with fast food. "We have a ritual for the last four years. We've gone to White Castle on Valentine's Day, so I have to do a special shout out for that because I don't know if you know this, at White Castle, they do table service every Valentine's Day. They have a red tablecloth." Finally, the episode moves on to Daniel Gritzer, who talked about his favorite ways to cook a steak, which includes a technique that many cooks have been told is verboten. He said he does use a smoking hot pan, but then he busted a myth about flipping your steak just once while cooking. To hear the rest of Kenji's explanation of how to use flavor agents, lots more fast food wisdom from Adam Chandler, and Daniel's steak-cooking tips, you'll just have to listen to the whole episode. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/special-sauce-kenji-on-cooking-with-fish-sauce-and-adam-chandler-on-fast-food.html

Rank #2: Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything [1/2].
My friend Phil Rosenthal, the creator and host of the new Netflix show Somebody Feed Phil is as much fun to talk to as he is to eat with. When I asked him how the show ended up on Netflix, he replied, "The way I sold the show...I said, 'I'm exactly like Anthony Bourdain if he was afraid of everything....I mean, I'm the guy watching him, not really wanting to go to Borneo and have a tattoo pounded into my chest with nails.'" When I sit down with Phil no subject is off limits. We revisited (admittedly at my behest) the moment in 2006 when I asked him to invest in Serious Eats. I just thought that the food-obsessed creator of Everybody Loves Raymond would leap at the opportunity to get in on the ground floor. "By the way," he said, laughing, "my business manager told me not to give you money then. I was ready. I was like, 'This sounds good.' But he said, 'No, no, no, no, don't, don't.'" That's four "nos" and two "don'ts" for those of you counting at home. If you listen, you'll find that the Phil Rosenthal you hear on Special Sauce is the same guy you see on Somebody Feed Phil. He's funny–really funny–smart, and generously spirited (he always picks up the check, on the show and in real life). And, oh yeah, Phil's also a great storyteller who has somehow managed to maintain an optimistic but realistic outlook on life. Why? Because as his friend Ed. Weinberger, the legendary sitcom director and creator, told him when he was shooting the Everybody Loves Raymond pilot, "Phil, you might as well make the show you want to make because at the end, they're going to cancel you anyway." As Phil pointed out, "Isn't that a great philosophy of life? We all get cancelled one day. Live your life." So enliven your life, Serious Eaters, by listening to Part 1 of the Special Sauce interview with Phil Rosenthal. You'll be laughing in the first minute. (And for those of you who prefer their interviews in written form, we've included an edited transcript of the conversation on our website.)

The Slow Melt: A podcast about chocolate

The first podcast to cover the continuum of chocolate, The Slow Melt uses chocolate as the thick, delicious lens through which to explore the world—from flavor and physiology to chemistry and conservation, from global markets and gender to climate change, social justice and beyond—highlighting the people, places and processes behind this $100 billion industry. By better understanding chocolate, we can better appreciate it, more easily identify what we love, and support the makers and producers that create those kinds of bars.The Slow Melt is hosted and written by journalist and author Simran Sethi. Guests include farmers, conservationists, manufacturers, tasting experts, scientists, social justice advocates, chocolate purveyors and, of course, award-winning chocolate makers.Learn more at theslowmelt.com

Rank #1: Episode 2: Be Still My Heart.
Chocolate: food of the gods, balm of our hearts, and, at one point in time, a symbol of sacrifice and stand-in for human blood. In this episode, we explore what makes chocolate sexy and how to decipher labels on the nearly $400 million of chocolate sold in the days leading up to Valentine’s Day. Guests include:Gillian Goddard, farmer, educator and founder of Sun Eaters Organics, on how chocolate forges intimacy and what it means to empower farmers in the places where cacao is grown.Aubrey Lindley, co-founder of Portland’s Cacao, one of the oldest specialty chocolate shops in the United States, on what to look for when assessing a chocolate bar.Thierry Muret, global executive chef at Godiva, on what makes chocolate sexy. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.

Rank #2: Episode 3: We Eat the Seeds.
Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds. Those seeds start off bitter, but ultimately become sweet, gooey chocolate. In this show, we’ll explore what gives chocolate its flavor and how one of the top craft chocolate makers in the U.S. transformed that love of flavor into a career. Guests include: Emily Stone, CEO of specialty cacao supplier Uncommon Cacao, on the factors that create and enhance flavors in chocolate. Todd Masonis, founder of San Francisco’s Dandelion Chocolate, on selling his tech company for over $150 million and using the money to open a chocolate factory. Vicente Norero, farm manager and supplier at Camino Verde, based in Guayaquil, Ecuador, on what he wishes chocolate lovers understood about farming cacao. Learn more at theslowmelt.com. This show is brought to you by Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate.