Tinfoil Swans
En podkast av Food & Wine - Tirsdager
50 Episoder
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Priya Krishna and the Perfectly Translucent Onions
Publisert: 13.8.2024 -
David Chang and the Face Full of Wasps
Publisert: 6.8.2024 -
Pete Wells and the Suitcase Full of Sausage
Publisert: 30.7.2024 -
Encore: Gregory Gourdet and the Epic Swim
Publisert: 23.7.2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Publisert: 16.7.2024 -
Asma Khan and the Dream of Pirates
Publisert: 9.7.2024 -
Will Poulter, Dave Beran, and The Bear
Publisert: 2.7.2024 -
Encore: Rocco DiSpirito and the Very Bad Word
Publisert: 25.6.2024 -
Claudia Fleming and the Perfect Clafoutis
Publisert: 18.6.2024 -
Dan Giusti and the World's Fanciest Fluffernutter
Publisert: 11.6.2024 -
Cody Rigsby and the Chicken Finger Math
Publisert: 4.6.2024 -
Emeril and E.J. Lagasse and the Magical Butter Trolley
Publisert: 28.5.2024 -
Lee Anne Wong and What Happens When It All Burns Down
Publisert: 21.5.2024 -
Rodney Scott and the Two Dollar Bill
Publisert: 14.5.2024 -
Daniel Boulud and the Cellar Full of Woodcocks
Publisert: 7.5.2024 -
Food & Wine Is Serving Up Season 2: May 7th, 2024
Publisert: 30.4.2024 -
Ray Isle and the Taco Bell Principle
Publisert: 12.9.2023 -
Madhur Jaffrey and the Trap of Perfection
Publisert: 5.9.2023 -
Rocco DiSpirito and the Very Bad Word
Publisert: 29.8.2023 -
Stephanie Izard and the Happy Birthday Song
Publisert: 22.8.2023
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.
