The crew is back in studio and they’re quite salty about it. This week’s decision is centered around sodium chloride – more commonly known as salt. From sea salt to road salt, and everything in between, hear the science and how-to behind the uses of salt. 

Chef Tony talks about his deep dive into the world of takeout and delivery, sharing his thoughts on best practices for getting beef from the kitchen to your door and ensuring that it tastes as exquisite as you’d expect. If you’re in the restaurant business handling an increased number of takeout orders nowadays, you don’t want to miss this.

Adam Richman, the well-traveled television personality who most famously was the face of Travel Channel’s Man vs. Food, stops by to talk about his journey, from med school to soap operas to becoming one of the most influential food personalities in the world.

Bryan and Tony discuss the historic significance of the food truck, and its various iterations over the years, whether in the form of a chuck wagon, and old-time roach coach or today’s modern tricked-out mobile kitchens. Greg Gaardbo, one half of the brain trust behind the much-lauded Chicago Culinary Kitchen, also stops in to talk about his food truck, and what makes it stand out from the rest.

Bryan, Tony and Diana tackle the round, its pieces and address the various misnomers that is it merely a lean, tough piece of meat not worthy of consideration.

Chicago chef and podcast friend Stephanie Izard sits down to talk about her culinary journey, that’s taken her from one of the early favorites on Bravo’s Top Chef to becoming a James Beard Award winner, Iron Chef and Food & Wine Best New chef, among countless other accolades

Chef Peter Rosenberg, a native of Rhodesia (now Zimbabwe) joins Bryan, Tony and Diana in studio to chat about biltong – the trendy African air-dried meat snack that’s springing up everywhere.

The crew takes a moment to give thanks to the folks feeding the world. McCully, CEO of the American Angus Association stops by to give a state of the industry and shed light on just how 2020 was for the agriculture industry. Also, Jonathan Perry from Fayetteville, TN, checks in to talk about his operation, Deer Valley Angus, AND share his unique perspective as both a rancher and restauranteur with his popular South Tennessee restaurant, Hickory House.

Diana and Bryan are joined by Dr. John Stika, President of the Certified Angus Beef ® brand and meat scientist, to discuss the life and contributions of the late Dr. Bob VanStavern, who passed in early 2020.

World Sausage Champion Danielle Bennett, AKA Diva Q, stops by to talk about her back-to-back perfect scores in sausage at the American Royal, and how she gave up a career in human resources to launch her barbecue empire. Also, Certified Cicerone and one half of the brain trust behind the amazing Chicago Culinary Kitchen, Kristina Gaardbo checks in to talk about her favorite beer pairings when she’s feasting on the fine sausages that come out of her kitchen