food


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.


Photo Credit: bonchan / Thinkstock.com

A Taste of Indonesian Cuisine With Dutch Flair

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."


Photo Credit: Johnny Autry

3 Fall Food Trends to Watch for in 2016 From Bon Appétit

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.


Jeppson's Malort | Used in a FuzzyCo post. | Fuzzy Gerdes | FlickrFuzzy Gerdes Attribution 2.0 Generic /  CC BY 2.0

5 Key Things to Know About Jeppson’s Malört

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.


cheese-grotto-jessica-

Why You Might Want to Reconsider How You Store Your Cheese

When you buy fancy cheese where do you store it? You know, besides your mouth? While some people may just wrap it up in plastic and throw it in the fridge, that’s actually what you shouldn’t do, as Brendan recently learned. He talks with the inventor of the Cheese Grotto, a new specialty home device that works like a lot like a cigar humidor for your cheese.


Photo Credit: KC Paan

Au Bon Paan

Paan is an item, often chewed in India and elsewhere. It is the leaf of a betel plant, wrapped around sweet, savory or aromatic spices, candies and betel nut. Essentially, you chew the paan and it perks you up, freshens your breath, and supposedly acts as a digestif. Rico heads to Artesia to sample some paan, which Chaitnya Vyas expertly crafts with a variety of flavors at K.C. Paan & Chaat House.