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(101)

Rank #134 in Food category

Arts
Society & Culture
Food

The Feed Podcast

Updated 6 days ago

Rank #134 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

101 Ratings
Average Ratings
75
8
8
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

101 Ratings
Average Ratings
75
8
8
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

Updated 6 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.

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: 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: 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 #4: 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 #5: 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 #6: Ingredient Challenge - Fennel

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Fennel has the potential to be as divisive as cilantro, in that either you love it or hate it. It’s so closely associated with anise and licorice – another polarizing item.
On this week’s show, a fennel challenge with the Chef Jill Barron of Mana Food Bar in Chicago, as she and Rick attempt to come up with easy weeknight meals in 15 minutes or less, using just some fennel, plus five extra ingredients you can find pretty much anywhere.

Apr 19 2018

34mins

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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: 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 #9: Da Beards (AKA Where To Eat in Chicago Now)

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The James Beard Awards, yes, the food industry’s “Oscars” are set to take place yet again in Chicago on Monday, May 7th, 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)? So, we’re giving you the lowdown on where to do both, like a local, as we talk with Michael Gebert, the founder of the local food site fooditor.com that does quite a bit more than just listicles and Top 7 places to grab brunch.

Then, we’ll meet Sharon Bronstein, one of the women behind the first-ever Chicago Style, a cocktail conference going on for four days after the Beards. Talk about a hangover. We’ll have all that, plus a note about pizza tours in Chicago.

We’re rolling out the red carpet, and you don’t even need an invitation.

May 03 2018

42mins

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Rank #10: 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 #11: PBS Vs. Food Network

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Food television continues to produce more programs and more networks and now streaming shows – David Chang’s “Ugly Delicious” is a good recent example on Netflix. The Food Network has been around for about 25 years now, and of course PBS does its own sort of programming.
Coming up on this week’s show, the state of food shows. Who makes them, who pays for them and who greenlights them. We’ll talk to a few experts in the field, like chef and TV personality Marcus Samuelsson, who now has his own show on PBS, as well as Food Network veteran Maneet Chauhan, a fixture on “Chopped.”

Jul 19 2018

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Rank #12: 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 #13: 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 #14: Southeast Asia Tour

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Thailand is a must-visit for any food lover, roast pork, crab soup, grilled goat, mung bean crepes and even baby frog for those more adventurous. Coming up on this week's show, four different food tours across Southeast Asia, some walking, some driving and others, from the back of a Vespa. Steve Dolinsky and his family travel to Thailand, Cambodia and Vietnam and eat their way through the cultures.

Jan 31 2018

53mins

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Rank #15: 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 #16: 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 #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: Visiting U.S. Food Markets

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One of the most important things to do when traveling is to try to find out where the locals eat, and often times, that's in a food hall or market. Coming up on today's show: we talk to the experts, and sample the best fare from the best food markets and halls in 10 cities.

Jan 04 2017

46mins

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Rank #19: 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 #20: Pizza City Episode #1

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Changing things up a little this week to share the first episode of Steve Dolinsky’s new podcast, Pizza City.

Jan 16 2019

31mins

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