All Episodes
The Restaurant Guys — 245 episodes
Are We Loving Seafood to Death? | Rick Moonen
Preserving the Seasons: Canning, Pickling & Seasonal Cooking | Paul Virant
Knowing When to Change: Ice Cream, Fine Dining & Reinvention | Nicholas Harary
The Mystique, Money and Madness of Truffles | Jane Black | Preview
Stripper Food, Bachelor Parties & Other Bad Ideas | Inside Track
Can Local Food Save a Town? | Ben Hewitt
How Do We Get a New Generation Into Wine? | Tony Margiotta
Heirloom Seeds, Local Farms & Better Food | Erica Renaud
Authentic Italian Food vs. the Algorithm | Vincenzo Prosperi
Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts
Farm-to-Table Was Only the Beginning | Spike Gjerde
Can Wine Unlock Creativity? | Michael Gelb
The American Beefsteak: Politics and Excess | Sother Teague
How Prohibition Backfired on America | Daniel Okrent
Restaurant Trends That Don’t Add Up | Inside Track
How Classic Cocktails Were Lost—and Found | Ted Haigh
Hayman’s Gin: Tradition and Revival | James Hayman
The First Great American Hospitality Empire | Stephen Fried
Hotel Jerome and the Art of Quiet Luxury | Stephane Lacroix
Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II
Regional Food, Restaurant Longevity and the Future of Hospitality | Live from Aspen | Part 1
What Does Ethical Food Really Mean? | Jay Weinstein
Reviving Gage & Tollner and Reinventing Tropical Cocktails | St. John Frizell & Garret Richard
Vineyard 7 & 8 and Spring Mountain Cabernet | Launny Steffens
The Natural Wine Debate and the Future of Wine | Ray Isle
Market-Driven Brooklyn Dining Before the Hype | Liza Queen | Preview
How to Build a Team That Actually Cares | Preston Lee
Jersey Fresh, Local Farmers, and the Flavor of New Jersey | William Walker
The Ghost of Jerry Thomas Has Notes | AI, Dale DeGroff & the Future of Cocktails
Julie & Julia Before the Movie | Julie Powell
Hamburger America and the Great American Burger | George Motz
David Burke | Jersey Roots and Bold Restaurant Ideas
Beer vs. Wine: Which Pairs Better With Food? | Garrett Oliver
New Jersey Wine & Food Festival at Crystal Springs Resort 2026
The Next Iron Chef and the Reality of Restaurant Life | Morou Ouattara & Gavin Kaysen
The Future of Wine Service | June Rodil
Pinot Grigio Explained: Italian Wine Regions and Labels | Giovanni Barone | Preview
Woodford Reserve and the Future of Bourbon | Elizabeth McCall
Winning Top Chef, Kitchen Culture, and Chicago Ambition | Stephanie Izard
The Maître d’ Was God | Michael Cecchi-Azzolina
Why Americans Feel Guilty About Food and the French Don’t | Dr. Paul Rozin
The New Jersey Wine & Food Festival and Destination Hospitality | Robby Younes
Tom Colicchio on Top Chef, Craft, and What Makes a Great Chef | Preview
Inside 20 Years of Imbibe Magazine | Paul Clarke
American Artisan Cheese, Local Food, and New Jersey Originals | Jeffrey Roberts
Hybrid Grapes, Natural Wine Myths, and the Future of Wine | Doug Frost
Why Eating Well Got So Complicated | Margaret Wittenberg, Whole Foods
The Jack Rose, Applejack, and America’s First Distilling Family | Lisa Laird Dunn
Copper River Salmon, Oysters, and the Science of Better Flavor | Jon Rowley
How Blue Ribbon Changed Late-Night Dining | Eric and Bruce Bromberg
How Great Sommeliers Guide a Table | Roger Dagorn
Milk Punch, Cocktail Culture, and the Art of Hospitality | Eamon Rockey
Bake Smarter, Not Harder | Gail Sokol
Scones & Scaling: Growing The Hungry Gnome | Danielle Sepsy
Cool Napa, Serious Wines | Susan Ridley, Hendry Wines
The Best Meals Tell You Where You Are | Jeffrey Merrihue
The Sex Life of Food: Romance, Ritual & What We Reveal at the Table | Bunny Crumpacker | Preview
After Closing: Eggs, Mass Spectrometers & House Rules | Inside Track
Save the Fish (So We Can Eat Them) | Beth Lowell, Oceana
Eric Scheffer | Building Restaurants and Community in Asheville
Neal Rosenthal on Globalization and the Future of Wine
Bartenders Matter: Ryan Foley on Legacy, Craft, and the Future of the Bar
Gabrielle Hamilton | Blood, Bones & Butter and a Life in Food
Noah Rothbaum | The Whiskey Bible and the Real History of Whiskey
Community Feasts and Food Culture | Melissa Hamilton, Saveur | Preview
Traveling Well: Wine, History, and a Cautionary Tale | Inside Track
Authentic Italian Cooking Before It Was Cool | Mary Ann Esposito
Tim McKirdy on Kitchens, Cocktail Culture, and Cooking with Booze
How Great Wine Programs Get Built — and How They Serve Everyone | Chris Goodhart
Why Everyone’s Talking About California Whiskey | Jeff Duckhorn
Behind the Glass with Eric Asimov: The Rise of American Whiskey & Counterfeit Wine
Charlie Palmer | Building Great Restaurants That Last
How Fine Dining Works at the Top of the World | Inside Track
Food & Wine Classic Charleston | Part 1: Maneet Chauhan, Carrie Morey and Robert F. Moss
Food & Wine Classic Charleston | Part 2: Ivy Odom, James London and Hunter Lewis
Michelin Comes to NYC | Inside Track
Orlando Pagán Crafts a Star in the South
Umami, Chocolate, and Flavor | Rowan Jacobsen
Neal Bodenheimer: Crafting Culture and Cocktails in New Orleans
Sustaining the Family Farm | Todd Wickstrom
Drew Nieporent is Not Trying to be Difficult
Flocks, Flavors, and Fine Wines in Austria | Peter Schleimer
Procera Gin: Bottling the Spirit of Africa
Pisco Passion | Johnny Schuler
Jeff Bell: Raising the Bar in NYC
Why Tea Is More Complex Than Wine | Sebastian Beckwith
Southern Smoke Festival | Part 3: Joaquin Rodas, Colby Rasavong, Caroline Schiff, Lee Anne Wong
Wine, Hospitality, and Other Stuff | Chris Cree & John Fischer
Wine Simple: Perfect Pairings Without Overthinking It | Aldo Sohm
Southern Smoke Festival | Part 2: Angie Rito & Scott Tacinelli, Lucas McKinney, Felipe Riccio & Austin Waiter
Southern Smoke Festival | Part 1: Aaron Bludorn, Rebecca Masson and Kyle Knall
No-Knead Bread, Pizza, and a Baking Revolution | Jim Lahey
What It Really Takes to Build a Lasting Restaurant (Ryan DePersio)
The Culinary School Promise — And the Kitchen Reality | Nicholas Harary
Building Indian Fine Dining in New York | Rajesh Bhardwaj
Martini Expo | Part 3: Joe Magliocco, David Wondrich, and More | Preview
Martini Expo | Part 2: William Elliott, Tim Cooper, and Sarah Morrissey
Martini Expo | Part 1: Salvatore Calabrese, Liam Davy, and Charlotte Voisey
Cocktail History and Bartending Legends | Brown & Miller
Dylan Trotter and the Legacy of Charlie Trotter's in Chicago
Lessons in Excellence | Charlie Trotter | Preview
How Italian Food Conquered the World | John Mariani
What Modern Restaurants Can Learn from the Legacy of Delmonico’s (Max Tucci)
Sangria and Blue Eggs | Kim Haasarud & Jeanne Kelley
Robert LeBlanc: Honoring the Past and Shaping the Future of New Orleans
Taste What You’re Missing | Barb Stuckey | Preview
Never Touch a Waiter’s Tray: Fine Dining Rules and Restaurant Stories | The Restaurant Guys
Natalie MacLean on Quaffing Summer Wines *V*
Southern Smoke Foundation: Caring for the Industry that Feeds Us
Ed Hamilton on Rum *V*
Jeff “Beachbum” Berry & Dickie Brennan LIVE in NOLA!
Trailer: Who Are The Restaurant Guys?
Teaser! Bill Grimes: Straight Up or On the Rocks
Kate Krader on Food & Wine’s Cocktail Book *V*
Rob D'Elia: Diving into Dive Bars at The Ale 'n 'Wich!
Jimmy Bannos Sr.: Bringing “The Big Easy” to Chicago *V*
Chefs Akin & Lindsay on the Melding of Unlikely Cuisines
Ruth Reichl, Critic in Disguise
Andrew Zimmern on The Restaurant Guys LIVE! Pt 2 of 2
Andrew Zimmern on The Restaurant Guys LIVE! Pt 1 of 2
The Dark Ages of the American Cocktail | David Wondrich
From Employees Only to Sip & Guzzle | Steve Schneider
Sean Harrison, Master Distiller of Plymouth Gin *V*
Charlotte Voisey, New Leader of Tales of the Cocktail Foundation
TEASER! Ray Isle, Wine Author and Editor at Food & Wine *V*
Kim Chauvin and Her Wild American Shrimp! *V*
Deborah Keane, No-Kill Caviar Queen
Big Apple BBQ: Lotsa Q! *V*
George Motz’s Hamburger America
Aldo Sohm, Best Sommelier in the World 2008 | Preview
Storytellers of The Donn of Tiki Documentary | Max Well and Alex Lamb
The $64 Tomato | William Alexander
Antonia Lofaso, Chef and Champion
John Peterson Dishes The Real Dirt on Farmer John *V*
Ti Martin, Commander of Commander’s Palace
Ted Hall: Wine, Olives and Beef from Long Meadow Ranch *V*
Herd Provisions: The Cowboy and the Wine Lady in Charleston
BONUS! Dale & Pete on Turf & Tipple
TEASER! John Scharffenberger: Winemaker to Chocolatier *V*
Alex Guarnaschelli on The Restaurant Guys LIVE!
Andrew Zimmern: Bizarre Food Anthropologist
Rollie Wesen of the Jacques Pépin Foundation
TEASER! Sam Gugino on Coffee
Michael Stern, Road Scholar, Talks About Road Food
Innovative Dock-to-Table in Charleston | James London
TEASER! Lettie Teague on Secret Lives in Wine
The Restaurant Guys ON The Wine Makers Pod
Marcus Samuelsson on The Soul of a New Cuisine
Scott Conant on The Restaurant Guys LIVE!
Hell’s Backbone Grill with A Measure of Grace
Jillian Vose: The Apple of Hazel & Apple in Charleston
TEASER! David Page: Home at Shinn Estate Vineyards
Barbara Shinn on Biodynamic Viticulture
Peter Byck: Roots So Deep
Melissa Clark: Chef Interrupted
Genevieve Yam: What Happened to The Honeycrisps?
Pinot Noir and Pacific Northwest Wine | Tony Soter | Preview
Rocco DiSpirito on The Restaurant Guys LIVE!
Steven Witherly on Why Humans Like Junk Food
Alton Brown Offers Food for Thought
Scott Conant: Why Italian Food Belongs in Fine Dining
Lance Geiger: The History Guy Meets The Restaurant Guys
TEASER!! Michael Psilakis, Star Chef
Ron Cooper: Del Maguey and the Magic of Mezcal
Chris Dearden of Sleeping Giant Winery
Ted Breaux and the Return of Absinthe: How the Green Fairy Came Back From Exile *V*
Bettina Sichel of Laurel Glen Vineyard
Jon Taffer: Birth of Bar Rescue
Why Great Drinks Ideas Need a Little Lunacy | Philip Duff
Brooklyn Pizza and the Myth of Authenticity | Kim Severson
Daniel Holzman Brings NYC Pizza to the West Coast
Vinitaly: The Restaurant Guys Abroad!
Bhutan’s First Wine: Vineyards in the Himalayas | Michael Juergens
Caviar Queen | Deborah Keane | Preview
How Eleven Madison Park Made Fine Dining Fun | Daniel Humm
Brian Miller: Tiki Bartender Turned Jersey Guy
Andrew Carmellini, Urban Italian
Judy Joo: International Korean Food Ambassador
TEASER! Deborah Koons Garcia and The Future of Food
Phoebe Damrosch, Service Included
André Mack of Maison Noir Wines
Gael Greene is Insatiable!
Anthony Giglio Food Critic to Renaissance Man
Patrick O'Connell, Self-Taught Chef - 3 Michelin Stars
Giorgio Bargiani: Behind The Connaught Bar
Floyd Cardoz Spices Up New York
Flaming Sambuca at an All-You-Can-Drink New Year’s Eve | The Restaurant Guys
TEASER! Restaurant Guys Radio: The Last Call-in Show
Robert Tinnell and His Feast of the Seven Fishes
The Restaurant Guys Christmas Reminiscing
Colman Andrews, Campbeltown Scotch Sings This Song
Dr. Rachel Barrie, First Lady of Scotch
Kevin Zraly, Icon & Mentor
Josh Noel: Malört, Why?
Andrew Zimmern | Why “Bizarre” Food Isn’t Really Bizarre
Cathy Corison & Grace Corison Martin: The Next Generation
Lidia Bastianich: Blending Cultures Through Food
Ellen Yin: JBF Outstanding Restaurateur of the Year!
La Petraia: The Guys Go to Italy!
Tom Colicchio: Tippity Top Chef Visits The Guys
Cathy Corison: A Wine of One’s Own
Charles Neal: Armagnac, Calvados and Cognac, Oh My!
Grant Achatz Creates a Chemistry Experience
Curtis Duffy: Reaching the Stars
Brian Miller: Tiki Pirate Captain
David Wondrich: Professor of the Cocktail
José Andrés: Feeding the World
Dan Richer, Pizza Aficionado
Audrey Saunders: Queen Mother of The Cocktail Renaissance
Tony Abou-Ganim, Modern Mixologist
Frank Brunacci: Truffles from Down Under
Ben Shewry Finds Uses for Obsession
Ted Lange: Your Love Boat Bartender
Robert Simonson Gets in The Mix
Neo Soul: Taking Soul Food to a Whole ’Nutha Level | Lindsey Williams
Melba Wilson | Queen of Soul Food
Jacques Torres | Mr. Chocolate Loves NY
Jacques Torres | A World of Chocolate
Charlie Trotter | Restaurants, Recession and Real Advice
Grandmothers, Restaurants and Latin Evolution | Jose Garces
The PDT Cocktail Book | Jim Meehan
The Bartender’s Pantry and Better Cocktails at Home | Jim Meehan
A Wild Take on Escoffier | Steven Rinella
How to Drink Australian | Master Sommelier Jon Ross Comes Home
Thomas Keller | One Chef, Two Coasts
The French Laundry, Otium and Chain | Tim Hollingsworth
Mezcal, Dinner and the Art of Storytelling | Steve Olson
Amaro Bars, Cocktail Culture and the Business of Drinking | Sother Teague
BONUS: Eric Ripert | Outstanding Chefs in America and Beyond
Danny Meyer | Setting the Table Before Shake Shack Went Global
Providence, Sustainable Seafood and the Michelin Green Star | Michael Cimarusti
An Interview From Before The Chew | Michael Symon
From Flight Attendant to James Beard Best Chef | Chutatip "Nok" Suntaranon
Dale DeGroff on Cocktail History and Bar Culture
Dale DeGroff, King Cocktail and Icon of the Craft Cocktail Movement
Opening The Dead Rabbit and Modern Irish Bar Culture | Sean Muldoon
How The Dead Rabbit Reimagined the Irish Pub | Jack McGarry
Dan Barber | Cooking and Eating (Very) Local at Blue Hill at Stone Barns
Comedy, Restaurants and the Love of Good Food | Bryan Callen
From Apple Farming to Luxury Cabernet Sauvignon | Paul Hobbs
Making Wine Across Four Continents | Paul Hobbs
Shaking Things Up in NYC at Flat Iron, Pegu & Clover Club | Julie Reiner
Crafting the Modern Cocktail Movement | Julie Reiner
Anthony Bourdain | Food, Freedom, and No Apologies
Jacques Pépin on Teaching America How to Cook