Tinfoil Swans

エピソード

• Encore: Pati Jinich and the Bedtime Cookbooks 30.06.2026 1時間

  With her shows Pati's Mexican Table and La Frontera and cookbooks Treasures of the Mexican Table and Mexican Today, Pati Jinich uses her exceptional empathy, political science background, and fearless curiosity to share the stories of the people living, creating, and cooking all around Mexico, and celebrate our shared humanity. For the Season 2 finale, Jinich joined Tinfoil Swans to talk about learning English by watching Sesame Street, her comfort with being laughed at, cooking nopalitos with eggs, and why now more than ever, she wants to celebrate the beauty of the U.S.-Mexico border. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Arjav Ezekiel and the Color of Hospitality 23.06.2026 52分

  When Arjav Ezekiel arrived in America at age 12, the first person he met was Simpsons creator Matt Groening. Years later, after navigating life as an undocumented immigrant, he would help build Birdie's in Austin, Texas, into one of the country's most celebrated restaurants. He reflects on the burden of keeping secrets, the people he calls his "guardian angels," why making people feel seen has become the foundation of his work with his wife, Tracy Malechek-Ezekiel, and the color he believes hospitality can bring to people's lives. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine /Eva Kolenko Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Omar Tate, Cybille St. Aude-Tate and the Mix CDs 16.06.2026 1時間 3分

  Over the course of three months, Cybille St. Aude-Tate and Omar Tate met, got married, and started the project of Honeysuckle. It's one of the most ambitious and personal restaurant projects in America right now, with a mission of preserving Black history, honoring Haitian and African American foodways, and creating a welcoming to all space where guests can encounter stories, traditions, and people who have too often been left out of the narrative. The James Beard-nominated duo talks about using art and music as an escape from a hostile world, food as both joy and survival, their responsibility to the ancestors, the luxurious whimsy of a gilded Big Mac, and the power of finding your person. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine /Clay Williams Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Scott Conant and the Power of the Necklace 09.06.2026 52分

  Scott Conant wanted to be a plumber, but getting shut out of a vocational school class set him down a different path. The 2004 Food & Wine Best New Chef and Food Network star reveals the exact dish that convinced him to devote himself to Italian cooking, the emotional fan encounters — from a grieving mother to a man struggling to stay alive — that reshaped how he thinks about television fame, how the best thing he's ever done in his professional life isn't in a restaurant, and why Alex Guarnaschelli calls him the "most human" of the Chopped judges. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine /Ken Goodman Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Fermín Núñez and the Tortilla-Scented Candle 02.06.2026 56分

  2021 Food & Wine Best New Chef Fermín Núñez grew up moving between Mexico and the United States, never quite feeling like he belonged in either place. He reflects on navigating life between cultures, the years he spent undocumented in America, and why he once went by “Leo” before learning to embrace his own name. He also shares the path that took him from dreams of film school to opening Austin’s acclaimed Suerte, how Anthony Bourdain and a bookstore copy of Kitchen Confidential changed his life, and the lessons he learned from burning sauces, breaking plates, and sneaking into a country club kitchen to land his first job. He opens up about building a healthier restaurant culture, creating community through his legendary Sunday gatherings, and why writing his cookbook Vitamina T felt like honoring the 15-year-old version of himself who never imagined any of this was possible. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine /Andrew Reiner Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Encore: Cody Rigsby and the Chicken Finger Math 26.05.2026 43分

  In the 10 years since Cody Rigsby joined Peloton as an instructor, the former McDonald's drive-thru worker, backup dancer, and cater waiter's life has changed in unimaginable ways. He's competed on Dancing with the Stars, written the bestselling memoir XOXO, Cody, and built a massive fanbase of indoor cyclists who are as invested in his hot takes on ranch dressing and snacks as they are in his cardio-challenging HIIT and hills rides. In this episode, Cody Rigsby goes deep on anxiety, working in the service industry, the power of brunch, and the correct sauce-to-chicken-finger ratio. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Donna Hay and the 22 Thousand Person Dinner Party 19.05.2026 54分

  Australian food icon Donna Hay joins Tinfoil Swans to discuss the evolution of home cooking, the emotional weight of becoming a brand, and why you shouldn't trust bad internet recipes. Plus: Her new cookbook Sunshine, Lemons and Sea Salt, battling nerves, and an Australian food slang crash course. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Chris Court and Con Poulos Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Dr. Arielle Johnson and the Dorito of Sadness 12.05.2026 53分

  Flavor scientist and Flavorama author Dr. Arielle Johnson charts her path from fashion-focused teen to being the go-to food nerd for Noma and Alton Brown. She unpacks the neuroscience of taste and memory, explains why certain foods trigger powerful emotional reactions (like a potential “Dorito of sadness”), and explores how flavor can be engineered to shape how we feel. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Dr. Arielle Johnson Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Nancy Silverton and the Artichoke That Knows 05.05.2026 57分

  1990 F&W Best New Chef Nancy Silverton recounts growing up craving white bread and sugary cereal while her mother served spanakopita and beef bourguignon, how a college crush led her to a dorm kitchen where she first realized she wanted to cook for a living, the moment at Chez Panisse that defined her food philosophy, her insistence on simplicity over trends, and why even after decades of acclaim, she still feels like an impostor. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Hexclad Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Claudette Zepeda and the Canned Bodega Escargot 28.04.2026 1時間 6分

  Cooking the Borderlands author and chef Claudette Zepeda opens up about growing up in Tijuana learning English from PBS shows, being told she’d “never make it” as a chef while pushing a newborn in a stroller, and why she relies on her inner "chaos demon." She shares how a trip to Morocco reignited her creative spark, why she and her cooks chant “You’re doing it, Peter” in the kitchen, what it took to survive toxic restaurant culture, and the 160-mile Camino de Santiago walk that helped her process the loss as she rediscovered her childhood self. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Johnny Miller Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Wolfgang Puck and the Tennis Match With the Pope 21.04.2026 1時間 2分

  Legendary chef Wolfgang Puck opens up about leaving an abusive home at 14, finding refuge in a pastry kitchen, and getting his first real validation from a mentor. From taking a Greyhound bus to Indianapolis expecting it to be like Monaco, getting life advice from Elton John and Mick Jagger, and building Spago with an open kitchen that changed dining culture, he reflects on cooking for celebrities and royalty — and why he says hello to the dishwasher first and Tom Cruise last when he enters his restaurants. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Marco Bollinger Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Paul Carmichael and the Blessing of Uncle Clive 14.04.2026 1時間 1分

  Chef Paul Carmichael traces his path from a teenage cook in Barbados to the chef behind Kabawa, which Food & Wine recently named the best restaurant in the U.S. He opens up about feeling like an impostor in top kitchens, the mentors (like Wylie Dufresne, Marcus Samuelsson, and David Chang) who shaped him, and the turning point that led him to “burn clean” and build a restaurant rooted in purpose, not pressure. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Paul C: Food & Wine / Paul Carmichael Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Regé-Jean Page and the Sloppy Tomato 07.04.2026 44分

  What does it mean to “repaint” the world more truthfully and joyfully? Bridgerton and You, Me & Tuscany star Regé-Jean Page traces his path from a spider-fearing, Indiana Jones–loving kid in Zimbabwe to an actor determined to enrich how and for whom we see love, travel, and culture depicted on screen. He shares vivid memories of childhood meals eaten by hand around a fire, why moving to the UK pushed him to find belonging through music and theater, and how art can create “empathy bridges” between people. He gets candid about rom-coms as vehicles for real emotional transformation, the radical power of pleasure (including eating a perfect tomato like an apple), and his mission to tell stories that invite everyone into the experience. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Shane Anthony Sinclair / Getty Images Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Tom Colicchio and the Shrimp Hazing Incident 31.03.2026 56分

  On the 25th anniversary of his groundbreaking restaurant Craft, and 20th anniversary of Top Chef, Tom Colicchio reflects on his path from teenage short-order cook to one of the defining figures in American dining. He opens up about ADHD, a dangerous road not taken, a surprise appearance by a Jacques Pépin cookbook, the moment he chose cooking over everything else, and why he’s now pushing for better work-life balance in restaurant culture. Visit foodandwine.com/tinfoilswans for more. Episode Art Courtesy of Food & Wine / Daniel Brennan Learn more about your ad choices. Visit podcastchoices.com/adchoices
• A New Season of Tinfoil Swans Starts March 31 With an All-Star Lineup 24.03.2026 3分

  Season 4 of Tinfoil Swans returns March 31 with an all-star lineup of culinary icons, storytellers, and industry trailblazers. Hosted by Kat Kinsman, this award-winning podcast goes beyond food to explore the personal journeys behind the people shaping what and how we eat. This season features powerful conversations with legends like Wolfgang Puck, Claudette Zepeda, and Tom Colicchio. Expect laughter, vulnerability, and hard-earned wisdom as guests share the triumphs, struggles, and defining experiences that fuel their passion.  Follow us wherever you get your podcasts so you do not miss an episode, and visit foodandwine.com/tinfoilswans for more. Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Phil Rosenthal and the Eternal Fluffy Eggs 09.12.2025 52分

  Phil Rosenthal is living his dream life as a newly-minted restaurant owner who gets to work alongside his family and one of the greatest chefs in the country. In this live podcast taping from the Food & Wine Classic in Charleston, the Somebody Feed Phil star, Everybody Loves Raymond creator, and bestselling cookbook author talks about his childhood culinary awakening at 7-Eleven, dragging his parents kicking and screaming to a fancy meal, why he believes diners might save America, and what he wants to do with the rest of his days on earth. Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Ruby Tandoh and the Spicy Dip Burgers 02.12.2025 52分

  Celebrated food writer and Great British Bake Off finalist Ruby Tandoh talks about growing up with Nigel Slater on her parents' bookshelf, hosting earnest teenage dinner parties, and finding her own voice on the page. She digs into regional food traditions from Manchester’s spicy dip burgers to Scotland’s arbroath smokies, the strange pressures of algorithm-driven food culture, the joy of old cookbooks and weird jelly molds, her new book All Consuming: Why We Eat the Way We Eat Now, and why she’s still hopeful about the future of food. Learn more at: https://www.foodandwine.com/tinfoil-swans-podcast-s3-ep31-ruby-tandoh-and-the-spicy-dip-burgers-11857119 Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Encore: Byron Gomez and the American Dream 25.11.2025 1時間

  Byron Gomez and his family arrived in the United States from Costa Rica when he was eight years old, and he was in for the shock of his young life. He spoke Spanish at home, had never seen snow or even a winter coat, and had to find his place in a world that didn't always want him there. But at age 15, he found restaurants. He put in the very hard work, let himself dream, and the success followed. The Top Chef contestant spoke about his path from Burger King to cooking in Michelin-starred restaurants, being a DACA recipient, getting sober, and the battle scars he earned along the way. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices
• June Rodil and the Cove Beneath the Comforter 18.11.2025 56分

  Houston-based sommelier and restaurateur June Rodil shares her journey from an immigrant kid decoding American culture through Babysitters Club books to becoming a hospitality visionary redefining what it means to serve with empathy. She opens up about fitting in, parental pressure, what Waffle House and Olive Garden taught her about hospitality, and the quiet refuge she finds beneath the covers when the world gets too loud. Learn more at: https://www.foodandwine.com/tinfoil-swans-podcast-s3-ep30-june-rodil-and-the-cove-beneath-the-comforter-11850897 Learn more about your ad choices. Visit podcastchoices.com/adchoices
• Padma Lakshmi and the Cathartic Scream 11.11.2025 57分

  Bestselling author, award-winning TV host and producer, activist, and fledgling comedian Padma Lakshmi joined the Food & Wine Classic in Aspen for a live onstage conversation about what's next after Top Chef and Taste the Nation, her new book Padma's All American, how comedy is like sex without touching, the freedom in working from the bathtub, the value in building an "old broads network," and why it's so healthy to embrace your rage. Learn more about your ad choices. Visit podcastchoices.com/adchoices