Tinfoil Swans
Un podcast de Food & Wine - Les mardis
59 Épisodes
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Dolly Parton, Rachel Parton George, and the Dumplings That Could Save the World
Publié: 15/10/2024 -
Yotam Ottolenghi and the Story of Comfort
Publié: 08/10/2024 -
Kylie Kwong and the Five Glass Ghosts
Publié: 01/10/2024 -
Your Korean Dad Nick Cho and the Banana Peel on the Floor
Publié: 24/09/2024 -
Christine D'Ercole and the Bing Cherry Revelation
Publié: 17/09/2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Publié: 10/09/2024 -
Ti Martin and the Hospitality Revolution
Publié: 03/09/2024 -
Cheetie Kumar and the No Billy Joel Rule
Publié: 27/08/2024 -
Channing Frye and the Problem With Perfection
Publié: 20/08/2024 -
Priya Krishna and the Perfectly Translucent Onions
Publié: 13/08/2024 -
David Chang and the Face Full of Wasps
Publié: 06/08/2024 -
Pete Wells and the Suitcase Full of Sausage
Publié: 30/07/2024 -
Encore: Gregory Gourdet and the Epic Swim
Publié: 23/07/2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Publié: 16/07/2024 -
Asma Khan and the Dream of Pirates
Publié: 09/07/2024 -
Will Poulter, Dave Beran, and The Bear
Publié: 02/07/2024 -
Encore: Rocco DiSpirito and the Very Bad Word
Publié: 25/06/2024 -
Claudia Fleming and the Perfect Clafoutis
Publié: 18/06/2024 -
Dan Giusti and the World's Fanciest Fluffernutter
Publié: 11/06/2024 -
Cody Rigsby and the Chicken Finger Math
Publié: 04/06/2024
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.
