Tinfoil Swans
En podcast af Food & Wine - Tirsdage
59 Episoder
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Encore: Guy Fieri and the Flying Mustard Jar
Udgivet: 24.6.2025 -
Karen Akunowicz and the Compliment That Changed Her Life
Udgivet: 17.6.2025 -
Dr. Jessica B. Harris and the Hardcore Virginia Ham
Udgivet: 10.6.2025 -
Matthew Lillard and the Glorious Dorito Salad
Udgivet: 3.6.2025 -
Encore: Will Poulter, Dave Beran, and The Bear
Udgivet: 27.5.2025 -
Curtis Stone and the Clandestine Charcuterie Closet
Udgivet: 20.5.2025 -
Hawa Hassan and the Hot Dog Habit
Udgivet: 13.5.2025 -
Romy Gill and the Slow Burn Book
Udgivet: 6.5.2025 -
Vikas Khanna and the Beautiful Lie That Saved His Childhood
Udgivet: 29.4.2025 -
Laurie Woolever and the Cone of Silence
Udgivet: 22.4.2025 -
Roy Choi and the Out-of-Body Emeril Experience
Udgivet: 15.4.2025 -
Byron Gomez and the American Dream
Udgivet: 8.4.2025 -
Tinfoil Swans Is Serving Up Season 3: April 8, 2025
Udgivet: 1.4.2025 -
Encore: Kevin Gillespie and the Restaurant of a Lifetime
Udgivet: 25.3.2025 -
Encore: Kylie Kwong and the Five Glass Ghosts
Udgivet: 18.3.2025 -
Pati Jinich and the Bedtime Cookbooks
Udgivet: 19.11.2024 -
Joel McHale and the Spiced Steak Fantasy
Udgivet: 12.11.2024 -
“Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
Udgivet: 5.11.2024 -
Bobby Flay and the Review That Made His Career
Udgivet: 29.10.2024 -
Tom Holland and the Sticky Pork Buns
Udgivet: 22.10.2024
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.
