Sound Bites

Why is it spicy? We've talked about the four, sometimes five main tastes and all the flavors but what about spicy? Should you keep the seeds in or remove them when using peppers? What is the best thing to eat to get relief? How does food get that awesome heat? The answer is capsaicin. Thanks so much for listening to Episode 27 of The Food For ThoughtCast where I talk about this and a whole lot more. Find us in all the places where finer podcasts are served and don't forget to rate, review, and s...

What are the most common food allergies? Which foods contain them and how are they labeled? What can I use in a recipe instead of eggs, for instance? Why does my concealer have peanut oil in it? All this and more on Episode 26 of The Food For ThoughtCast! Thanks for listening. Find us on Google, Spotify, and Apple Podcasts.

It's an explosion of flavor on episode 25 of The Food For ThoughtCast. It's part dos of a two-fer as we continue talking today about tastes and flavors. How do you use tastes to build flavors? How do you decide what goes together? Find that sweet spot. or sour. or bitter. You get the idea. Or you'll get the idea after today's show! Let those creative juices (ew) flow. and start seeing ingredients for what they can bring to your dishes. Find the balance and create the perfect flavor experience. F...

It's a Bitter Sweet Salty Sour Symphony as we travel to unincorporated Flavor County. This week, thanks for joining me for Episode 24 of The Food For ThoughtCast where it's all about taste and flavor. What makes certain foods taste sour? How can you fix a dish that is too salty? What exactly is umami? Find out on today's episode. Available wherever finer podcasts are served. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

D.C., Naples, Chicago, Denver, New Haven.......... Where does your favorite pizza come from and what makes it special? Chef Stephen Gonzalez graces us with his presence once again as we take our first, and by no means last, look at pizza. We start out this pizza journey by going from region to region. It is highly intellectual banter that asks the difficult and hard-hitting questions like "does avocado go on taco pizza?" and "why won't Melissa buy an air fryer?" Join in for Episode 23 of The F...

Thanks so much for listening to the Food For Thoughtcast! Join in for Episode 22! Today's episode is all about thoughtfully engaging with your local food supply. We are talking to Erin Baumgartner, the CEO and cofounder of Family Dinner in Eastern New England. She is passionate, charming, and wicked smart. This was a delight. Share Family Dinner on your socials, and get out there and support your local businesses and farmers. BRB, making a potato chip and veggie sandwich and dreaming about actua...

Why do foods give us comfort the way that they do? What are our listener favorites? What are our favorites? Does everything qualify as comfort food? We say, yes! Chef Stephen joins us to talk about the most delicious foods we turn to for a little comfort. Grab your most snuggly blanket, some cozy slippers, turn on your favorie food podcast (it's this one, obviously), and dig in to your favorite comfort food dish! Could also be flip flops, a cold beverage, and a bowl of ice cream if it's 1000 d...

As American as apple pie? Or not. And also: why? Join in for Episode 20 of The Food For ThoughtCast: Burgers and Dogs. It's a little journey into how foods became "patriotic" and why we eat what we do at July 4th cookouts. Recorded on Independence Day: enjoy this food for thought straight my kitchen to your brain. May your lemonade be spiked and your sparklers be a safe distance from faces everywhere.

Is it breakfast ? Is it lunch? Will it Brunch? Why is Brunch?! We think , therefore we pancake. The most random at times but also consistently delicious conversation ever in part 2 of the Breakfast episode. Hear it for yourself: Brunch, The Breakfastential Crisis featuring Chef Stephen. Get episode 19 now wherever podcasts are served. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Breakfast– the greatest marketing campaign ever invented that you didn’t even know you needed! What does breakfast look like around the world? How did it become the most important meal of the day? Is that actually true? Can anything be breakfast? What about BFD? Big freaking deal? Yep!! Breakfast for dinner, that is. (I will not yield this title to “brinner”, not on this podcast, and not ever!) Answers to these questions, a little history lesson, and much more– on episode 18 of The Food For Thou...

This week's episode is a recap of all the things I ate on my recent cruise aboard the Carnival Breeze. Have you ever been on a cruise or been curious about the food? Get a taste of what's available on the high seas- then make sure you rate, review, subscribe-- and share this podcast with a friend! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Part 2 of the episode about terms-- cooking terms , that is! What is the difference between scald, simmer, steam, and boil? You'll learn on today's episode. Nobody wants to eat the poop chute from a shrimp, you heard it here first. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

What do all those words on menus mean? Why are they important? Do YOU think about it each time you read through fanciful descriptions, cooking terms, and popular buzzwords? Do you want a paragraph to describe each dish or are you more of a minimalist who just needs a few words? We're talking about all that and more on today's episode, it's part 1 of 2! Join in. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can al...

Today we are joined by Chefs Stephen Gonzalez and Ernie Estrada as we talk about first jobs, learning to cook, and San Antonio as its own food mecca. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

The steaks are really high and it's not just inflation. Dig in as we discuss which cuts , what way, and why. Did you know that if they made steak from humans a top sirloin steak would come from that fleshy part between your shoulder blade and your neck?! Unfortunately, now you do and you can't unread that! Come and get this episode. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodfortho...

Today we are talking to David Page, the creator of Diners, Drive-Ins, and Dives. He is a two- time Emmy winner, author, radio host, and most importantly: a definite food fan! In a conversation that goes from Philadelphia roast pork to Haggis to crickets and back again, we have an excellent time talking about food as art, how we approach food as a society, and the beauty and wonder of food as story. Don't forget to eat your tendons, and vegetables of course. Enjoy! Podcast logo by: fabstheartist...

Today we are talking to John Sexton. He is a fellow chef and in the business on the distribution side. This is the ultimate "fly on the wall" moment between two chefs just talking shop and passion. From the moment I met John, it felt like I had known him forever. We talk about the future of AI in the food industry, the important connection between every person and where their food comes from, and all the bits and bobs in between. This chat is truly beautiful and I hope it inspires you to get out...

Today on The Food For ThoughtCast we are joined by Ray Chmielecki, the host of Spoon Mob! We talk about James Beard Awards, the Columbus food scene, culinary education, celebrity podcasts, and everything around and in between. Get it while it's hot! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Chef Stephen Gonzalez is back to recap his trip to St. Louis and Kansas City and he takes us on a culinary adventure, a food tour, if you will. We ponder all the different kinds of regional barbecue. BBQ is definitely a noun and not a verb. We said what we said. Bring on the mutton. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

College food halls, scarlet letters, chicken spiedies, salt potatoes, and puns galore! Today we're talking to Zakary Haines, stand-up comedian and former member of the food force. We explore the links between humor and food, and affirm the absolute need for laughs in all kitchens. Get it while it's hot! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Chef Steve is back in the house as we talk about Easter food traditions. Ham, fajitas, deviled eggs, or maybe scotch eggs? To raisin or not to raisin? These are the important questions. Also why does mint jelly exist? The answer: its sole purpose is to make Melissa sad. We're going on the lam.....from boring food! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

It's not just quiche, it's KEESH. Today's guest is epic in more ways than one. Join me as we talk to Keith Cedotal , Chef/Owner of KEESH-Keith's Epic East Side House. Taking East Dallas by storm one baked good at a time, Keith is an incredible pastry chef and gives us some seriously tasty food for thought. If you're local, be sure to support this Texan Bake-aurant with a French Twist! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Spicy Language Warning Sorry moms! :) It's a very special collaboration as we sit down with Team Fat Kid Chews The Fat Podcast. I get to play my first ever virtual round of Hops Roulette with the gang, we express varying levels of both disdain and respect for basically everything food-related, and we learn more about this awesome crew and how the Team Fat Kid Nation came to be. We attempt to answer the ultimate kitchen question: How long is two minutes? Find out on today's episode and also: get...

Beth Fuller: the host of Food Adventures Podcast, contestant extraordinaire on the Netflix series Cook at All Costs , and an amazing creative in the food industry; joins us today to talk shop. We make each other ridiculously hungry by talking about dinner at 11 am, and dive into some serious Food For Thought concerning food styling and photography. A feast for the eyes, and ears! Enjoy. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino