Tinfoil Swans
A podcast by Food & Wine - Tuesdays
Categories:
44 Episodes
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Pati Jinich and the Bedtime Cookbooks
Published: 19/11/2024 -
Joel McHale and the Spiced Steak Fantasy
Published: 12/11/2024 -
“Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
Published: 05/11/2024 -
Bobby Flay and the Review That Made His Career
Published: 29/10/2024 -
Tom Holland and the Sticky Pork Buns
Published: 22/10/2024 -
Dolly Parton, Rachel Parton George, and the Dumplings That Could Save the World
Published: 15/10/2024 -
Yotam Ottolenghi and the Story of Comfort
Published: 08/10/2024 -
Kylie Kwong and the Five Glass Ghosts
Published: 01/10/2024 -
Your Korean Dad Nick Cho and the Banana Peel on the Floor
Published: 24/09/2024 -
Christine D'Ercole and the Bing Cherry Revelation
Published: 17/09/2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Published: 10/09/2024 -
Ti Martin and the Hospitality Revolution
Published: 03/09/2024 -
Cheetie Kumar and the No Billy Joel Rule
Published: 27/08/2024 -
Channing Frye and the Problem With Perfection
Published: 20/08/2024 -
Priya Krishna and the Perfectly Translucent Onions
Published: 13/08/2024 -
David Chang and the Face Full of Wasps
Published: 06/08/2024 -
Pete Wells and the Suitcase Full of Sausage
Published: 30/07/2024 -
Encore: Gregory Gourdet and the Epic Swim
Published: 23/07/2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Published: 16/07/2024 -
Asma Khan and the Dream of Pirates
Published: 09/07/2024
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.
