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Cream Cheese: Halifax Donair Dip
Tune in to hear how the wedgies executed the Halifax Donair Dip with their Wheel of Death conditions
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Grilling Dos and Don’ts, Plus the Next Great Burger Invention
Dave, Chris, and Euno Lee discuss why burgers are not the ideal grilling food, the dawning of a new age for hamburgers, and more
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The Best Table at a Restaurant, the ‘Pretty Woman’ Move, and Teppanyaki Everything
Dave, Chris, and Euno discuss the politics of restaurant tables and the idea of food as performance art
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Ground Beef: Sogan Dolma
Dave, Chris, and Rachel Khong try their hand at Haris Jebrini’s sogan dolma, a Bosnian lunch counter favorite of stuffed onions
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Taiwanese Pizza Hut, In the Weeds, and Dave’s Favorite Dinner Guests
Dave also tells an epic In the Weeds story about a Food & Wine Classic in Aspen
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Debate Club: Culinary Intellectual Property and Giving Credit Where It’s Due
Plus, a follow-up on the tragic conclusion of Chris’s Luv2Eat order
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Dave’s Great Crepe Invention, How to Menu at Tatiana, and Ordering Thai Food for Chris’s Family
Plus, great crepe inventions, Luv2eat Thai Bistro, and more
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Tiptoeing Around Tipping, Creating the Best Chef of All Time, and the Restaurant Next Door
Euno Lee joins the pod to introduce an entirely new game: the Best, Most Essential, Hottest, Sexiest, Crispiest, Juiciest, Must-Try Restaurant Guide, a.k.a. Restaurant Next Door
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Barbecue Sauce: Grape Jelly Barbecue Cocktail Weenies
John deBary joins Chris and Dave as they cook up Brendan McQueeney’s submission, Grape Jelly Barbecue Cocktail Weenies
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The Origins of Fat Washing, Top Five Fruits, and the Bar Test With Dave Arnold
Plus, a long rant about foams on cocktails, top five fruits, and the best pears money can buy