Food Republic Today

Hey everybody! On today's episode, we talk about Arby's acquisition of Buffalo Wild Wings (0:35) and a potential fast food ban in London (4:36). Next, FR associate editor George Embiricos fills us in on some of NYC's newest omakase spots (7:30). We chat with Matt Stamp, Master Sommelier, to chat about Compline, his restaurant/bar/bottle shop/wine education center in downtown Napa (13:40). We wrap it all up with ZPZ's resident beef jerky expert Rob Sheard talking about his beloved dried meat sticks (24:53).

Ease back into post-turkey life with some FRT. This episode is a State Bird Special! First, we chat with Stuart Brioza and Nicole Krasinski (0:47) of SF's State Bird Provisions to talk about the expansion of their restaurant, their new cookbook, catering to dietary restrictions, and their new snack, State Bird Seed. Next we chat with Dana Peck (14:36), CEO of Render, the company that partnered with State Bird to bring the snack to market. We wrap it up with Scott Conant discussing a strange hashtag (22:58).

Happy Friday from Food Republic Today! On today's episode, we talk with Sam Sifton (0:26), food editor at the NYT and author of "Thanksgiving: How to Cook It Well," about the aftermath of yesterday's feast - from what to do with your leftovers (turkey stock! sandwiches! cool recipes!) to etiquette on dealing with your relatives. Next, FR senior editor Jess Kapadia gets some tips on holiday gift shopping with design in mind from FR contributor Kaitlyn Thornton (12:21), and we wrap up with Oakland chef Kyle Itani's thoughts on vegetarian ramen (21:07).

Gobble gobble, guys and gals! Happy Thanksgiving from Food Republic Today! On today's episode, we check in with acclaimed chefs Evan Funke of LA's Felix (0:54) and Chris Shepherd of Houston's Underbelly (1:27) to hear what their plans are for today. Next, we chat with Scott Tacinelli and Angie Rito of Don Angie (2:21), NYC's hottest new Italian restaurant, about the hilarious nuances of Italian-American holiday celebrations and the highlights of their menu, and we leave you with the sound of turkeys gobbling (16:13).

Hey hey, it's Food Republic Today! First up, Krista chats with Shauna Ahern, the Gluten Free Girl, about incorporating GF recipes into Thanksgiving dinner (0:51). Next, Richard sits down with Esther Choi (8:25), the chef behind NYC's mŏkbar and Ms. Yoo, to discuss expanding to 3 restaurants in a short amount of time, disco fries, Korean drinking culture, her all-woman cooking staff, and more. To close out, comedian Jenny Yang describes the first and only time she cooked a traditional turkey dinner (28:04).

Hey hey, it's Food Republic Today! First up, we check in with Stuart Brioza and Nicole Krasinski, the chefs behind San Francisco's State Bird Provisions, to hear how they'll be spending their Thanksgiving (0:37). Next, we chat with chefs Rico Torres & Diego Galicia (2:54) to learn about their travels, the experience of dining in their lauded San Antonio restaurant Mixtli, and the importance of preserving Mexican recipes and tradition., We close out with Chris Cosentino's opinion on food trends (19:01).

Hey hey, it's Food Republic Today! On today's episode, we get a lesson about the history of wild turkeys - and how to cook them! - from Steven Rinella (0:46), talk with Evan Funke, the celebrated chef of LA's Felix, about his maniacal devotion to carrying on the tradition of the 300+ types of handmade Italian pasta (3:40), and we wrap up with a short story about a mishap involving a Buffalo Chopper during his early days as a kitchen intern from Chicago chef Jason Vincent (16:42).

Happy Friday, y'all! On today's episode, we discuss Drinks International's top 50 cocktails list for 2017 (0:30), Richard announces a free giveaway - whaaat! (1:14), and touch on a WSJ article about historic techniques for cooking turkey (1:54). Next, we get the download from Senior FR editor Jess Kapadia on her recent trip to smog-choked Delhi, India (2:56), and talk turkey with Rick Rodgers (9:20), who literally wrote the book -- "Thanksgiving 101" -- on next week's big holiday. For dessert: Craig Deihl talking about the most flavorful cuts of pork (28:05).

Hey hey, it's Food Republic Today! On this episode, we discuss today's top stories, including the sexual misconduct allegations again Andre Balazs (0:27), the PNW protests about farmed Atlantic salmon (4:02), & Jose Andres announcing that he & his team will be feeding the people of PR through Christmas (6:34). After that, we talk Michelin stars, martial arts, pop-ups, pricing, & recalibrating taste buds with Saison chef Joshua Skenes (7:50) & wrap up with bad reviews of good restaurants from Yelp (25:53).