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.
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."
The food savant opines about leftover distribution, white velvet suit maintenance, and the breadth of the human experience. (OK, as it relates to cooking.)
Alton Brown's Peabody-winning show "Good Eats" took us down fascinating wormholes in the food universe, weaving in science and history and humor. He's got a new book out that includes a recipe for "lacquered bacon." Learn what exactly that is and learn why you should be aging your eggnog.
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."
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.
Horticulturalist Leigh Adams teaches Rico how Crescent Farm utilizes simple and natural techniques to grow a vast variety of food despite the drought in Southern California.
Every year or so, Rico travels to Amsterdam and always make a point to eat an unholy amount of Indonesian food. When he was there just a few weeks back, he invited along Vicky Hampton to explain why. Learn how the Southeast Asian fare made its way over to the Netherlands, and how the Dutch turned it into a pig-out called a "rijstaffel."
Bon Appétit magazine released their annual "Best New Restaurants" issue, wherein they name the top new eateries in the country. Andrew Knowlton and Julia Kramer are the two lucky editors who got to travel the country, eating their way through hundreds of restaurants. Brendan chatted with Julia about the trends they observed en route... including the gussy-ing up the now ubiquitous oyster.
Rico and Brendan recently made a stop in Chicago to attend the world's largest podcast convention, called Podcast Movement, where (not to brag) DPD was awarded Best Food and Drink podcast. The only hiccup of the visit was that neither of them had much time to eat much of Chicago's famously idiosyncratic signature dishes. So, James Beard Award-winning writer Mike Sula schooled Rico on Chicago's essential food fare... and the city's signature terrible beverage.