Modernist BreadCrumbs is a special series created in collaboration with Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya. The show takes a new look at one of the oldest staples of the human diet: bread. Dive into the microbial world, heritage grains, flatbreads, and breads with holes, and also step back and look at the ways bread intersects with culture, fermentation, immigration, art, and tradition.  Subscribe to Modernist BreadCrumbs on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).  If your food ..read more

The Feedfeed is the world’s largest epicurean social media community & crowdsourced publication. On their podcast, you can engage with the food content creators who push the needle forward of what we cook, bake, and drink.  Conversations cover how we consume food when we aren’t actually consuming it—everything from navigating social media, building, engaging with and growing a community, and producing content that resonates with young and old. In this episode, Deb Perelman of Smitten Kitchen (a shameless chef in her own right) shares how she develops her recipes.  Subscribe to Th ..read more

Similarly to The Shameless Chef - pick up cooking tips and delicious recipes while learning a lot about the way in Cooking in Mexican from A to Z. The hosts are mother and son, but also award-winning celebrity chefs, restaurateurs, and cookbook authors. Aarón Sánchez and Zarela Martínez take listeners on a culinary journey featuring regional ingredients that are the soul of Mexican cuisine. From chilis to chocolate and everything in between, Aarón, Zarela and special guests share stories, tips, techniques, and quintessential recipes in spirited kitchen table conversations. Subscribe to Cooking ..read more

If you enjoyed going back in time with The Shameless Chef while learning home cooking tips that are still relevant today, then you’ll love the insights that A Taste of the Past has to offer.  A Taste of the Past brings listeners on a journey through the history of food. Host and culinary historian Linda Pelaccio interviews authors, scholars and culinary chroniclers to discuss food culture from ancient Mesopotamia and Rome to the grazing tables and deli counters of today. Each week Linda explores the lively link between food cultures of the present and past. Episode 361 features an intervi ..read more

We want to help you find your next favorite food podcast. This week, we’re sharing HRN’s flagship show Meat and Three which features food news and storytelling. Modeled after the Southern meat-and-three-sides concept, each episode has one deep dive and three shorts.  The show’s most recent episode was all about insects. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in honey, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Michael Davenport would surely support giving insects some culinary con ..read more

In the final episode of The Shameless Chef, Michael Davenport entertains and delights with the richer things in life. From pavlova to sundae smorgasbords and homemade pie crusts, it’s all about dessert this week. When the late night munchies come calling, Michael’s advice is to be prepared. Have your favorite snacks on hand, keep packaged cookie mix in your pantry, and take down his recipe for a “sloppy egg sandwich.” Delight any dinner party guests this summer with a sundae buffet - think multiple flavors, sauces and toppings to be combined in endless combinations, and don’t forget homemade w ..read more

Revisit ingredients you may be overlooking and realize that experimentation is a big part of the joy of eating. First, Michael hams it up, discussing whole hams, ham and bean casserole, and ham salads. You may not have cooked with gooseberries before but the gooseberry fool is a delicious dish that will also make you giggle. When The Shameless Chef was faced with an abundance of green peppers, he quickly got sick of stuffing them but did not fear. Plus, jump into the wonderful world of peas and the numerous ways to prepare them, whether canned, dried, or freshly shelled.  Heritage Radio N ..read more

Michael Davenport was thrilled whenever he found a roadside stand and if you’re anything like him, and have gone overboard buying too many fruits and vegetables, this episode has some ideas for putting them to use. He talks berries, cherries, bananas and avocados. Plus, The Shameless Chef shares ideas for ripening your fruit and eating it - fresh, cooked, sauced, pickled, in cereal, pies, breads and more.  Episode art by Alicia Qian.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member! The Shameless Chef is Powere ..read more

Michael Davenport offers tips for being a great host, from the moment guests arrive to the time they leave when you’re left with the dirty dishes. Knowing how to ad-lib in the kitchen is an important skill, especially when more people than you expected show up for dinner. In this scenario, Michael suggests a “garbage salad” that cleans out the ingredients of your fridge or adding a soup course with some extra veggies and bread. Once you serve the food, Michael implores you not to insult it. Accept your guests’ compliments without pointing out any flaws you might notice. Finally, avoid being co ..read more

Michael Davenport proclaims: “along with peanut butter, I think salads are the gifts of the Gods.” However he would not stand for a bowl of iceberg lettuce with bottled dressing. He suggests employing everything  from fruit to fish, spices, condiments, nuts and even cottage cheese to turn fresh greens into a delicious and satisfying meal. Join his “crazy salad club” and get ideas for whipping up bowls of spinach and strawberry salad, S.O.B. salad with sour cream dressing, Michael’s West Coast take on a salad niçoise, and more. Heritage Radio Network is a listener supported nonprofit podca ..read more