Tinfoil Swans
A podcast by Food & Wine - Martedì
Categorie:
44 Episodio
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Pati Jinich and the Bedtime Cookbooks
Pubblicato: 19/11/2024 -
Joel McHale and the Spiced Steak Fantasy
Pubblicato: 12/11/2024 -
“Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
Pubblicato: 5/11/2024 -
Bobby Flay and the Review That Made His Career
Pubblicato: 29/10/2024 -
Tom Holland and the Sticky Pork Buns
Pubblicato: 22/10/2024 -
Dolly Parton, Rachel Parton George, and the Dumplings That Could Save the World
Pubblicato: 15/10/2024 -
Yotam Ottolenghi and the Story of Comfort
Pubblicato: 8/10/2024 -
Kylie Kwong and the Five Glass Ghosts
Pubblicato: 1/10/2024 -
Your Korean Dad Nick Cho and the Banana Peel on the Floor
Pubblicato: 24/9/2024 -
Christine D'Ercole and the Bing Cherry Revelation
Pubblicato: 17/9/2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Pubblicato: 10/9/2024 -
Ti Martin and the Hospitality Revolution
Pubblicato: 3/9/2024 -
Cheetie Kumar and the No Billy Joel Rule
Pubblicato: 27/8/2024 -
Channing Frye and the Problem With Perfection
Pubblicato: 20/8/2024 -
Priya Krishna and the Perfectly Translucent Onions
Pubblicato: 13/8/2024 -
David Chang and the Face Full of Wasps
Pubblicato: 6/8/2024 -
Pete Wells and the Suitcase Full of Sausage
Pubblicato: 30/7/2024 -
Encore: Gregory Gourdet and the Epic Swim
Pubblicato: 23/7/2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Pubblicato: 16/7/2024 -
Asma Khan and the Dream of Pirates
Pubblicato: 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.
