All Episodes

State of the Palette

I don’t need a menu, even at a hackathon

Fine dining isn’t from the rich

Butter yellow will always make me fold

The thing about Hing

Martha Stewart is aspirational not impossible

Cat’s outta the Sysco truck

The three C's in life are Cali Water, Cardi B, & Cast Irons

Non-stick nonsense is at it again; chefs shilling for their land-filled destined wares

Fergus Henderson is the father of “simple not easy” , and he gets to say it as many times as he wants

I take all of it personally…

This is Texas, which is why Chili’s works

Understanding ARTE and appraising it are two different things

The miracle of HEB

“Restaurant at home”is just cooking

Why won’t our intrepid food critics do the wig work necessary of their station

Sourdough starters are not martini makers

I recommend washing your wine

The price of luxury is…

Dinner parties are good for collective doom

It’s not the pod you necessarily want, but maybe the pod you need

You know they paid Jonathan Gold

I don’t have Strava, Chef

For Your Consideration

Road maps and Mezcal

Detroiters is the perfect local food show

Remember; it’s the restaurant that gets the star, not the Mushroom Hybrid Robot Chef

The curious case of “link in bio” shaders

In a small Swedish village…

The August of it all

If you love it, if you hate it

It’s three to four things now

Your favorite food podcast is almost weekly

The truth will keep you evergreen

The sinisterification of Branding

We’re attempting an origin story

It’s only almost all doom

Food content has a clapter problem

Chef-beloved microwave enthusiasts:

I want craft content

Alex Palomo

It’s all meat, apparently

But does the Crunchwrap come with local greens?

Red threading it all

Finding alignment

Land the plane!

I’m owning that I said “Mental Abacus” several times

My mom is officially a podcaster

I swear if I see one more “what is Bay Leaf good for” article

In the cold light of Austin, TX

First pod of 2024

A case for quail

I’m uploading this podcast on my birthday

This year we’re embracing holiday board prep

A turkey sandwich on a Saturday

When In Rome…

There is a difference, you know

A Marigold History

Influencers ARE our food critics, intrepid journalists of our times

I don’t know every South Indian

Steak portioning is v cool and trendy actually

Ok so you’re pro workers rights, but anti-sharing of plates.

Guess who’s back?

We have two more months until we deal with perpetual Monday

If you really love a wine, give it a nickname

Should I make frisbees?

We review wine in spite of the wHeather

Lost in the Staccato Sauce

I’m a Vanderpump snob, never a wine snob

The Menu

Revisiting Taste

January doesn’t even count

Real pain for my enemies, Shampain for my real friendssssssubscribers

The number one meteorologist takes on Mezcal, spiritually never scientifically

Dinner Party tip #1: don’t imprison your guests

Hollywood’s Wild West is a kitchen from 2012 and it’s boring

A bottle that likes to wine and dine

I wanna live in a future where we can talk the vintage of your Gur

A Nouveau Genre: ARTE: Comfort

Should we smoke wine and drink cigars?

Of All the Gin Joints

But do the sandwiches come with chips??

Hello Sharks, today I’d like to talk to you about an exciting new bar concept

Have some respect, have some Gin

Who do I talk to about Sour Cherry Dimetapp?

There are only 2 SZNs

The Reign of Terroir

I need more A R T E in my wine and my think pieces

This is as if “The Godfather 3” was “The Godfather 2”

Did you know Cincinnati is the Loire Valley of America?

The brand is multi-hyphenated

The un-goofiness era

The return of last year’s summer champ

A beverage ready to meet you where you are

I’m just fully cosplaying “weather person” at this point

We need to stop kicking wines out of bed

We are in the French Enlightenment phase of this podcast

Can I talk about wine when I run out of high fructose 90’s references?

Wine Watch 2022

Curation without recommendation