Tinfoil Swans
En podcast af Food & Wine - Tirsdage
59 Episoder
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Dolly Parton, Rachel Parton George, and the Dumplings That Could Save the World
Udgivet: 15.10.2024 -
Yotam Ottolenghi and the Story of Comfort
Udgivet: 8.10.2024 -
Kylie Kwong and the Five Glass Ghosts
Udgivet: 1.10.2024 -
Your Korean Dad Nick Cho and the Banana Peel on the Floor
Udgivet: 24.9.2024 -
Christine D'Ercole and the Bing Cherry Revelation
Udgivet: 17.9.2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Udgivet: 10.9.2024 -
Ti Martin and the Hospitality Revolution
Udgivet: 3.9.2024 -
Cheetie Kumar and the No Billy Joel Rule
Udgivet: 27.8.2024 -
Channing Frye and the Problem With Perfection
Udgivet: 20.8.2024 -
Priya Krishna and the Perfectly Translucent Onions
Udgivet: 13.8.2024 -
David Chang and the Face Full of Wasps
Udgivet: 6.8.2024 -
Pete Wells and the Suitcase Full of Sausage
Udgivet: 30.7.2024 -
Encore: Gregory Gourdet and the Epic Swim
Udgivet: 23.7.2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Udgivet: 16.7.2024 -
Asma Khan and the Dream of Pirates
Udgivet: 9.7.2024 -
Will Poulter, Dave Beran, and The Bear
Udgivet: 2.7.2024 -
Encore: Rocco DiSpirito and the Very Bad Word
Udgivet: 25.6.2024 -
Claudia Fleming and the Perfect Clafoutis
Udgivet: 18.6.2024 -
Dan Giusti and the World's Fanciest Fluffernutter
Udgivet: 11.6.2024 -
Cody Rigsby and the Chicken Finger Math
Udgivet: 4.6.2024
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.
