Tinfoil Swans
Un podcast de Food & Wine - Les mardis
59 Épisodes
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Encore: Guy Fieri and the Flying Mustard Jar
Publié: 24/06/2025 -
Karen Akunowicz and the Compliment That Changed Her Life
Publié: 17/06/2025 -
Dr. Jessica B. Harris and the Hardcore Virginia Ham
Publié: 10/06/2025 -
Matthew Lillard and the Glorious Dorito Salad
Publié: 03/06/2025 -
Encore: Will Poulter, Dave Beran, and The Bear
Publié: 27/05/2025 -
Curtis Stone and the Clandestine Charcuterie Closet
Publié: 20/05/2025 -
Hawa Hassan and the Hot Dog Habit
Publié: 13/05/2025 -
Romy Gill and the Slow Burn Book
Publié: 06/05/2025 -
Vikas Khanna and the Beautiful Lie That Saved His Childhood
Publié: 29/04/2025 -
Laurie Woolever and the Cone of Silence
Publié: 22/04/2025 -
Roy Choi and the Out-of-Body Emeril Experience
Publié: 15/04/2025 -
Byron Gomez and the American Dream
Publié: 08/04/2025 -
Tinfoil Swans Is Serving Up Season 3: April 8, 2025
Publié: 01/04/2025 -
Encore: Kevin Gillespie and the Restaurant of a Lifetime
Publié: 25/03/2025 -
Encore: Kylie Kwong and the Five Glass Ghosts
Publié: 18/03/2025 -
Pati Jinich and the Bedtime Cookbooks
Publié: 19/11/2024 -
Joel McHale and the Spiced Steak Fantasy
Publié: 12/11/2024 -
“Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
Publié: 05/11/2024 -
Bobby Flay and the Review That Made His Career
Publié: 29/10/2024 -
Tom Holland and the Sticky Pork Buns
Publié: 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.
