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...
Aug 19, 2021•1 hr•Ep. 34
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 s...
Aug 05, 2021•49 min•Ep. 33
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,...
Jul 29, 2021•54 min•Ep. 32
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 Pas t has to offer. A Taste of the Pas t 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 explore...
Jun 24, 2021•46 min•Ep. 31
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 inse...
Jun 17, 2021•26 min•Ep. 30
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 multi...
Jun 10, 2021•19 min•Ep. 29
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 ...
Jun 04, 2021•14 min•Ep. 28
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 podcas...
May 27, 2021•21 min•Ep. 27
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. Acce...
May 20, 2021•12 min•Ep. 26
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 tak...
May 13, 2021•13 min•Ep. 25
Head outside with The Shameless Chef this week. Michael’s ideal picnic was easy to transport and easy to clean up but that doesn’t mean the food has to be forgettable. His favorite hamper meals included a combination of chicken breast (broiled, barbecued, or in a sandwich), crudités with a tangy dip, and a hot beverage or a bottle of wine. Plus, Michael always brought colorful cloth napkins. When it comes to barbecuing, Michael preferred to leave it up to the Boy Scouts but he shares a few tips ...
Apr 16, 2021•11 min•Ep. 24
Never commit the crime of overcooking your food again with some timeless tips from The Shameless Chef. No matter what sauce you’re serving with spaghetti, you have to boil the pasta first and Michael had a secret to get al dente noodles without fail. Plus, he’ll walk you through how to sear a steak (hint: you’re going to want two pans). Finally, never again worry about destroying a hard boiled egg. Follow a few easy steps, let yourself and the egg rest for 20 minutes, have some ice water ready, ...
Apr 09, 2021•11 min•Ep. 23
Michael Davenport didn’t frequent restaurants often because he preferred to prepare a meal. Perhaps his love for home cooking is why this episode’s stories are about the woes of dining out. Enjoy funny, awkward, and honest observations about eating at restaurants, and recommending them to others. “Davenport’s Law” states that the very evening you recommend a restaurant to friends is the very evening it will go bad. The chef will be sick or the air conditioning will be broken; somehow your friend...
Apr 01, 2021•11 min•Ep. 22
Try something new this week, whether it’s a novel recipe or an unfamiliar food. Michael talks edible weeds; from sage and fiddlehead fern to dandelions, he has tips for cooking and serving all types of greens. If you’re used to eating an ingredient raw, try applying some heat and enjoy poached pears or cooked cucumbers. Michael convinced his crotchety uncle to eat artichokes, and he’ll convert you too. Plus, be shameless when you combine fruit and meat in a main course like California pot roast ...
Mar 25, 2021•15 min•Ep. 21
From ornamenting your pastries to adding embellishment to your table, Michael Davenport believed that for all the time we take preparing our food, it should be presented proudly. An elaborately, or even just a neatly set table can get the salivary glands going. Michael was a firm proponent of cloth napkins, candlelight, and a centerpiece - even if it’s just a bowl of lemons. Despite being a skeptic of many kitchen gadgets, when it comes to decorating food itself, Michael sings the praises of pas...
Mar 18, 2021•12 min•Ep. 20
Michael Davenport shines a spotlight on canned food, which can be wonderful as long as you add some imagination. He offers tips to enliven canned foods by chilling canned pears and adding mint leaves or supplementing canned biscuit mix with parmesan or poppy seeds. When it comes to canned pineapple, Michael urges listeners to consider it in a different category than fresh produce. Try it in barbecue sauce, an omelet or with green beans. He shares a recipe for canned clams and sings the praises f...
Mar 11, 2021•15 min•Ep. 19
Dig into lunch with Michael’s ideas for stepping up what’s in your brown bag. Lunch doesn’t have to be boring - fresh fruit, salads, soups and even a little white wine can be on the menu according to The Shameless Chef. When it comes to salads, they don’t have to be so focused on lettuce; add garbanzo beans, kidney beans, navy beans or all three to make any meal a little bit heartier. While the good old Earl of Sandwich had a great idea on his hands, Michael makes suggestions for sprucing up the...
Mar 05, 2021•13 min•Ep. 18
Discover new ways to flavor your food with delicious sauces, spices and fresh herbs. Michael Davenport didn’t have anything secretive in his spice cabinet, in fact he shares its contents so you can go out and find coriander, sorrel or borage yourself. Then things get saucy, but you don’t have to be a professional saucier to keep up. Michael breaks down some classic French sauces, dives into recipes that can be made veronique, and offers alternatives to spaghetti with tomato sauce. Plus, don’t fo...
Feb 25, 2021•18 min•Ep. 17
Michael Davenport felt it was better to cook three new meals in a day and hate them, than to eat the same dishes again and again. He offers tips to spark the creative process: open a cookbook to a random page and prepare the recipe, try eating fish with fruit sauce, or buy an herb you’ve never tried before. When it comes to cookbooks, Michael’s collection wasn’t limited to his kitchen. He kept cookbooks in the bedroom, on the coffee table and in his study and he makes recommendations of which to...
Feb 18, 2021•15 min•Ep. 16
Michael Davenport believes people feel one of two ways about food: either they simply see it as fuel, or they have strong preferences (especially about the things they prefer not to eat). But in Michael’s mind, anything worthwhile will offend somebody, and in this episode he’s definitely going to step on some toes. Starting with what to wear in the kitchen, Michael wouldn’t be caught dead in most of the aprons he has received as gifts. When it comes to how a kitchen is arranged and organized - t...
Feb 11, 2021•18 min•Ep. 15
Treat yourself with stories about the finer things in life as well as some suggestions for daily delights. This episode kicks off with truffles. Michael explains why this fungus is so expensive and shares ways to use truffles in your cooking when you’re feeling opulent. Next, get Michael’s tips on how to prepare when a special guest is coming for dinner - yourself. Dining alone doesn’t have to consist of grabbing food on the go; Michael instructs anyone eating solo to set the mood and indulge yo...
Feb 04, 2021•17 min•Ep. 14
Not all kitchen gadgets are useful. In fact, Michael Davenport was glad to be free of the clutter too many cooking tools can cause. In this episode, he shares what gadgets are fun to try and which are frivolous. Beginning with pots and pans, he tells us about the cast iron that’s been in his family for three generations. When it comes to wedding gifts, he has suggestions so that you don’t end up buying someone yet another toaster. While microwave ovens weren’t ubiquitous when these episodes were...
Jan 28, 2021•17 min•Ep. 13
This episode is all about seafood. Michael shares some of his favorite dishes that he enjoyed in restaurants and replicated at home. He talks about the misunderstood origins of cioppino and lists the reasons he misses California abalone. If you have access to canned or fresh oysters, Michael suggests making hangtown fry, a dish accompanied by tall tales about who made it first that can be served for brunch or dinner. Plus, enjoy one of The Shameless Chef’s most famous programs about how to cook ...
Jan 21, 2021•14 min•Ep. 12
Michael Davenport admits he is no dietician, but he believes that you can trust many of your cravings - if food smells good and looks good, your body is sending you a signal. When it’s cold, a hot hearty soup is just what you need. When it’s hot, a salad offers the cooling effect you’re looking for. In this episode, Michael provides a range of suggestions for seeking out color, texture and satisfaction in healthful food. Balance isn’t just about finding greens on your plate, what about reds or b...
Jan 14, 2021•11 min•Ep. 11
This episode is about trying new recipes and techniques and being unafraid to make them your own. Michael Davenport notes that many confident cooks don’t use exact measurements - they use a pinch, a handful, or season to taste. As you gain confidence in the kitchen, you’re building a new muscle that helps you recognize when the pan is hot enough or the pie is cooked through. He also encourages home cooks not to be intimidated by the food they’re served in restaurants. Michael provides a recipe f...
Jan 07, 2021•11 min•Ep. 10
This episode is all about beverages - from judging fine wine to the infamous holiday punch bowl. The Shameless Chef was no “label snob,” Michael Davenport preaches the importance of judging a wine (and any food or beverage) according to one’s palate, not prejudices. He supports breaking rules like “white with fowl and red with meat,” but gives his own suggestions for storing and sipping wine. While Michael warns against the dangers of punch bowls, there are a few he sings the praises for. And wh...
Dec 28, 2020•12 min•Ep. 9
Mike Schreiber loves leftovers because they remind him of the holidays. This episode is about just that: how to best put your leftovers to use, the joy of sharing them with others, and wishing everyone a happy and delicious holiday season. Next time you’re planning dinner but don’t feel like grocery shopping, Michael Davenport suggests testing your creativity and seeing what you can whip up with what’s already in the fridge. He encourages making more than enough food - if you’re baking cookies, ...
Dec 23, 2020•15 min•Ep. 8
Get strategies for being thrifty - whether you’re trying to save money grocery shopping or save time in the kitchen. Michael Davenport used to test different brands in his recipes to see how to get the best bang for his buck without sacrificing the flavor of his ingredients. In this episode, he shares his belief that cooking is about navigating different challenges - having the most expensive ingredients doesn’t make you the best chef. Get tips for buying economy cuts and making plant-based dish...
Dec 17, 2020•16 min•Ep. 7
This episode features culinary inspiration for the days you have a little more time on your hands. While some nights, dinner is all about convenience; weekends, rainy days, and now quarantine present a perfect opportunity for putting on a big production in the kitchen. Michael Davenport shares the joy of tracking down speciality ingredients to make a perfect fettuccine with cream sauce. He suggests making your own sourdough starter and waxes poetic on the virtues of eating and kneading homemade ...
Dec 10, 2020•14 min•Ep. 6
This week’s episode is all about the first and most important meal of the day. Get Michael Davenport’s secrets for perfecting scrambled eggs and making a high quality cup of coffee. He insisted that breakfast food doesn’t have to be limited to the morning and morning meals don’t have to be limited to traditional breakfast food. Get suggestions for turning waffles into a creative dinner and be emboldened to enjoy a steak sandwich or a bowl of chili before starting your day. Plus, Mike Schreiber s...
Dec 03, 2020•14 min•Ep. 5
