The Feed Podcast

The issue of sexual harassment in the food and beverage industry. We’ll talk with the reporter in New Orleans who broke the John Besh story, then speak with two women – both of whom are chefs working within successful companies – one in Chicago, the other in New York City – and hear from them about what they feel the industry needs to do to right the ship.

Foundation Day is the nationwide holiday commemorates the accession to the throne of Japan's first human emperor. So a good excuse to throw down some Japanese spirits. On this week’s show, we’re using the occasion of a Japanese national holiday as an excuse to talk about Japanese whisky and sake, with a pair of experts who spend much of their day sipping and analyzing both of these remarkable beverages.

Thailand is a must-visit for any food lover, roast pork, crab soup, grilled goat, mung bean crepes and even baby frog for those more adventurous. On this week’s show, four different food tours across Southeast Asia, some walking, some driving and others, from the back of a Vespa. Steve Dolinsky and his family travel to Thailand, Cambodia and Vietnam and eat their way through the cultures.

Produce options in the middle of winter, especially in the Midwest, are kind of bleak. Coming up on this week’s show, a Cabbage challenge with the Chef of Kimski here in Chicago, Won Kim. Chef Kim and Rick attempt to come up with an easy weeknight meal in 15 minutes or less using just cabbage, plus five extra ingredients you can find pretty much anywhere.

Next time you go to a bar and your drink come with a perfectly cube cube, that just fits into the glass you're sipping from, there is a good chance the bar outsourced it to someone else. Bars are turning to ice experts to get the job done. On this week's show, a behind the scenes look at how and where bartenders are getting their ice.

One of the things you notice after spending so many years in this business, is how chefs write their menus. Coming up on this week’s show, a behind-the-scenes look at how chefs write their menus, from casual to high-end, and some tips for budding restaurateurs who might be writing their own one day soon.

Seems like every restaurant that opens in America, seems to have either fried or roasted Brussels Sprouts.

Maybe you’re going to do a cleanse or maybe you don’t really give a damn, but for most of us, New Year’s is the time for resolutions, albeit fleeting for most.

Flour, water, yeast, salt, as elemental as bread is, we never knew it could be quite so complex. Coming up on today’s show, a chat with the co-author of the impressive and massive new “Modernist Bread” cookbook, Nathan Mhyrvold. This FIVE volumes, loaded with technique, history and science is eye candy and practical knowledge for the amateur baker, but also, a comprehensive understanding of one of the kitchen’s most elemental components for the professional as well.

Annual Cookbook Show

Ingredient Challenge - Negro Modelo

Alice Waters joins Rick Bayless and Steve Dolinsky to talk about food and her new book: “Coming to My Senses: The Making of a Counterculture Cook.”

We’re talking about the basis of any good bowl of soup by digging down to the bones, that is, the broth they create. From the basics to making one, to a Japanese icon, even a pair of entrepreneurs who are making bone broth the basis of their business.

A black bean challenge with the Chef and owner of May Street Café & Steakhouse here in Chicago. Chef Mario Santiago joins Rick in the Test Kitchen to come up with an easy weeknight meal in 15 minutes or less using a can of black beans, plus five extra ingredients you can find pretty much anywhere.

On this week’s show, a chat with Leela Punyaratabandhu about her stunningly gorgeous new cookbook about the food on the food of Bangkok, making you want to cook, or at the very least, go to your favorite Thai joint after reading through its pages.