Why does restaurant food taste so much better than what you make at home? In this episode of Chef’s Day Off, Michelin-starred chef Matthew Dolan and radio host Marcus D. go deep on the holy trinity of seasoning: salt, pepper, and acid. You’ll learn why salt is greedy and thirsty, how pepper adds more than just heat, and why a splash of vinegar or citrus can make or break a dish. Plus: the truth about kosher salt, the danger of pre-ground pepper, and why chef-level seasoning starts with tasting as you go. Whether you're cooking steak, marinara, or compote for Sunday crepes, this episode gives you the exact how, why, and when to season like a pro. Takeaways include:

• When to salt meat for the best results
• Why kosher salt beats Himalayan in cooking
• How to fix a dish with too much vinegar
• Pepper as a floral finish—not just heat
• The worst seasoning sin (hint: pre-made spice blends)

🎧 Hosted by @itsmarcusd of Star 101.3 (iHeartRadio SF) and Chef Matthew Dolan of 25 Lusk.
📍 Recorded in San Francisco, CA

Episode 1 – Rice: How to Cook It, Hack It, and Make It Taste Like a Chef Made It.

In the very first episode of Chef’s Day Off, hosts Marcus D. and Chef Matthew Dolan (of San Francisco’s 25 Lusk) break down one of the most misunderstood ingredients in your kitchen: rice.

We’re talking how to cook the perfect pot of rice, why that viral TikTok rice method actually works, and what to do with leftover rice that’s better than tossing it in the trash. Chef Dolan explains the science of rice cooking — including why rinsing matters, how salt behaves with moisture, and how to master rice with or without a rice cooker.

If you’ve ever struggled with mushy rice, burnt bottoms, or flavorless fluff, this episode is your shortcut to chef-approved results at home. New episodes drop every Friday.

🎧 Listen now on the @iHeartRadio app or wherever you get your podcasts.