Tinfoil Swans
Ein Podcast von Food & Wine - Dienstags
Kategorien:
44 Folgen
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Pati Jinich and the Bedtime Cookbooks
Vom: 19.11.2024 -
Joel McHale and the Spiced Steak Fantasy
Vom: 12.11.2024 -
“Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
Vom: 5.11.2024 -
Bobby Flay and the Review That Made His Career
Vom: 29.10.2024 -
Tom Holland and the Sticky Pork Buns
Vom: 22.10.2024 -
Dolly Parton, Rachel Parton George, and the Dumplings That Could Save the World
Vom: 15.10.2024 -
Yotam Ottolenghi and the Story of Comfort
Vom: 8.10.2024 -
Kylie Kwong and the Five Glass Ghosts
Vom: 1.10.2024 -
Your Korean Dad Nick Cho and the Banana Peel on the Floor
Vom: 24.9.2024 -
Christine D'Ercole and the Bing Cherry Revelation
Vom: 17.9.2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Vom: 10.9.2024 -
Ti Martin and the Hospitality Revolution
Vom: 3.9.2024 -
Cheetie Kumar and the No Billy Joel Rule
Vom: 27.8.2024 -
Channing Frye and the Problem With Perfection
Vom: 20.8.2024 -
Priya Krishna and the Perfectly Translucent Onions
Vom: 13.8.2024 -
David Chang and the Face Full of Wasps
Vom: 6.8.2024 -
Pete Wells and the Suitcase Full of Sausage
Vom: 30.7.2024 -
Encore: Gregory Gourdet and the Epic Swim
Vom: 23.7.2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Vom: 16.7.2024 -
Asma Khan and the Dream of Pirates
Vom: 9.7.2024
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. New episodes every Tuesday.
