food


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Menu Mysteries: Wolfdown Edition

This week we launch an occasional Main Course series we're calling "Menu Mysteries." In which we check out a restaurant's menu and have the chef decode some of the lesser known ingredients on it. Listen as Rico raids the pantry of L.A.'s Wolfdown, and learns that skordalia is not a flower.


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Beer for Breakfast? We Try the Danish Dish Øllebrød

We've talked before about the rebirth of Scandinavian cuisine, but we've never heard about a common Danish breakfast food that Brendan has been calling "beer porridge." It's is a dish Claus Meyer -- one of the best restaurateurs in Denmark -- has been selling since he moved to New York. Hear Brendan get a lesson on the classical Danish breakfast food and the importance of rye in Scandinavian cuisine from Claus himself.


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Partying with Pimento: The ‘Comfort’ Cheese

This weekend's Super Bowl showdown is between the New England Patriots and the Atlanta Falcons. And since we featured a cocktail made for us at a Boston bar earlier in the show, Rico figured it'd only be fair to represent Atlanta on this episode as well, in form of pimento cheese. Listen our host get schooled on a little history of the cheese, then bite into a tasty twist on the cheesy treat.


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Find Out What You Get When You Cross a Cheesesteak with a Scallion Pancake

We've covered tons of hybrid foods over the years: from sushirritos, to cronuts, to Donnolis, and more. After a while, we kind of agreed that we wouldn't heed their siren calls anymore... until we heard a new shop had opened up in Manhattan that was getting a reputation for their scallion pancake cheesesteaks. So, how does the hybrid dish stack up against true cheesesteaks? Our Philly-raised host visited the Lower East Side eatery serving them up to try it out himself.


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Get a Sweet Taste of Cuba With Guarapo

Drop in on one of the culinary adventures Rico and Brendan had during their trip to Cuba late last year and get a lesson on the sugar cane-based drink, which Rico and Brendan's tour guide calls "Cuban Red Bull."


Photo by Dimitrios Kambouris/Getty Images

Anthony Bourdain on How Fatherhood Influenced His New Cookbook

In 2000, Anthony Bourdain's best-selling memoir, "Kitchen Confidential," gave readers what was then a shocking glimpse at the difficult, dangerous and sometimes hedonistic lives of restaurant kitchen workers. He's also won a Peabody and three Emmys in a row for his current CNN travel show, "Parts Unknown." Bourdain's new cookbook -- co-written with Laurie Woolever -- is called "Appetites." He explains how working with his daughter in the kitchen help shaped the recipes and tells us how the culinary world has changed since "Kitchen Confidential."


Photo by Slaven Vlasic/Getty Images

Anthony Bourdain Gives Tough and Tender Advice

Each week our listeners send in your questions about how to behave, and answering them this time around is Anthony Bourdain. After talking with Brendan and Rico about his new cookbook and how the culinary world has changed since his "Kitchen Confidential" days, he stuck around to deliver some much-needed straight talk to our listeners about dealing with unappetizing appetizers and when it's OK to send back a dish at a restaurant.