Chocolate-Olive Oil Spread
In this episode, host (presumably the author of The Great Book of Chocolate) teams up with longtime food blogger Deb Perlman of Smitten Kitchen to create a chocolate‑olive oil spread for her upcoming chocolate cookbook. They walk through the recipe—sifting cocoa powder and powdered sugar, melting bittersweet chocolate with half a cup of olive oil, and achieving a smooth, not overly sweet spread that can be served at room temperature or chilled, finished with flaky sea salt. Deb shares that the spread was inspired by her husband’s nostalgic love for store‑bought hazelnut spreads, aiming for a more adult, savory‑sweet alternative. The duo taste‑tests the spread on French bakery items like croissants and pain au chocolat, highlighting how the olive oil’s richness pairs with buttery pastries.
Christopher Kimball Live With Andrea Nguyen
In this episode, Christopher Kimball chats with Vietnamese-American chef and author Andrea Nguyen about her culinary heritage, the vibrant flavors of Vietnamese cuisine, and her family's dramatic escape from Saigon during the 1975 fall. Nguyen shares a memorable anecdote about...
Behind the Scenes of London's Most Influential Restaurant Group W/ Songsoo Kim
In this episode, Adam Coughlin talks with Songsoo Kim, head of sourcing and development at London’s Super 8 restaurant group, about her multicultural upbringing and how it shapes her role linking growers, suppliers, and chefs. Kim explains the group’s innovative “feedback‑loop”...
The Bagel That Broke the Internet: Tory Bartlett and the Rise of PopUp Bagels
In this episode of the Hospitality Hangout, CEO Tory Bartlett (often called Jimmy) shares his journey from washing dishes at Hooters to leading the fast‑growing pop‑up bagel brand that went viral online. He discusses how his military reserve service, years...
A Fresh Twist on Avocado Toast That Actually Hits Different
In this episode, the host introduces a novel twist on the classic avocado toast by grating cold, hard‑boiled eggs over the mash and finishing it with a drizzle of hot honey. The simple technique adds a creamy, protein‑rich layer and...
NYC Bagel Bosses: Bagel Bosses of NYC on Tradition, Trends, and the Future of Bagels
In this lively episode recorded at the New York Restaurant Show, host Michael Schatzberg chats with three NYC bagel entrepreneurs—Melanie Frost of Es a Bagel, Matt Palmer of Zucker's Bagels, and Matt Kliegman of Black Seed Bagel—about their origins, growth...
Christopher Kimball Live with Anne Byrn
In this Substack Live conversation, Christopher Kimball chats with author Anne Byrn about her book *Baking in the American South*, exploring the cultural stories behind Southern recipes and the importance of community cookbooks. They reminisce about traditional food journalism, the...
Make These When You Want Easter to Feel a Little More Magical 🥚
This episode walks listeners through a quirky, budget-friendly Easter egg dyeing technique that uses grandma’s pantyhose, leaves, and onion skins to create natural, pastel-colored eggs. The host explains step‑by‑step how to prepare the dye bath, wrap the eggs, and achieve...
What Happens when a Restaurant Wins a Michelin Star? W/ Joké Bakare
In this episode of the Vittles podcast, host Adam Cochlan talks with Joké Bakare, the pioneering chef behind Chishuru, about her historic achievement as the UK's first Black female chef to earn a Michelin star. They explore how the Michelin...
Chef Vs. Robot
In this episode, Planet Money explores the rise of robot chefs, pitting an automated wok robot named Robbie against a seasoned human chef, Chef Fong, in a taste‑test showdown. The segment showcases the robot’s speed and consistency while highlighting the...
Your New Go-To Dip: Easy Tzatziki Recipe
In this brief episode, the host demonstrates how to whip up a classic tzatziki dip in under five minutes, sharing a personal anecdote about enjoying it daily while living in Greece. The recipe uses plain yogurt (Balkan or Greek), grated...
Christopher Kimball Live with David Lebovitz
In this episode, Christopher Kimball chats with longtime pastry chef and author David Lebovitz about his journey from Chez Panisse in California to a two‑decade life in Paris, his recent books, and his philosophy of ingredient‑focused baking. Lebovitz reflects on the...
Bright, Fresh, and Perfectly Chopped 🥗
In this episode, the host walks listeners through a step‑by‑step recipe for a classic Shirazi salad, emphasizing the therapeutic joy of chopping fresh vegetables. They demonstrate how to make a crisp tortilla garnish by baking avocado‑oil‑sprayed tortilla triangles, and they...