Mitch pigs out and scales sashimi mountain. He discusses ordering the sake of the month, eating shumai in one bite so you don't see the chicken-to-shrimp ratio, serving edamame piping hot and why Spanish mackerel is moving up his fish power rankings. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch celebrates his birthday by finally visiting Levain Bakery in NYC for the first time. They pull two gigantic cookies (one chocolate chip walnut, one dark chocolate peanut butter chip) right out of the oven, and he eats the gooey mess before he can leave the store. Is it the best cookie in New York City? Let's call it the clubhouse leader. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch mixes dinner with dessert at Clinton Hall in NYC, ordering the "famous" doughnut grilled cheese. The sandwich is served on a hook, suspended over a pot of tomato soup. Could a sugary glazed crust be the only thing missing from a truly perfect mozzarella grilled cheese? Only one way to find out. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch goes back home to Philly to satisfy his need for a cheesesteak. He and special guest Greg Patchak visit Woodrow’s Sandwich Shop on South Street for their unique take on a Philly classic: House-made truffle whiz, cherry pepper mayo and caramelized onions. It sounds a little unusual, but this hidden gem was recently named one of the Top 3 cheesesteaks in Philly by Bon Appetit. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch goes to a Phillies game and eats one of Citizens Bank Park's fan favorites. The only options on the menu are the buttermilk ranch fried chicken sandwich with rooster sauce and the bag of donuts. Special guest John Heleniak compares the ballpark offering to other locations in Philly, and defends what he calls "a home cheese" on the sandwich but they both lament the shrunken menu at the ballpark location. They do enjoy a pair of cakey donuts (cinnamon brown sugar and cookies and cream) but not the signature honey donuts they no longer have at Phillies games. But the menu options they do have still rate as good stadium fare. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch goes to South Korea and eats in a secret barbecue joint that requires an invite to find. He gorges on Jeju Black pig, a cut of pork belly you can't get in the United States, with homemade kimchi that's been aged three years. The clay furnace grill produced food so good, he ate whole cloves of garlic cooked in pork belly fat. This is Part 2 of "Mitch Eats in Korea" so check out Episode 19 too. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch takes the podcast international during a trip to the Olympics in South Korea. He visits the Jumunjin Seafood Market at dawn to watch them reel in the daily catch, then has a three-course feast on perfectly in-season red snow crab for breakfast. The meal includes a spicy crab stew, a crab guts bibimbap, and fermented, raw squid. He also cleanses his palate with some squid ink ice cream. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch heads to an Ethiopian restaurant, where he can eat piles of meat with his hands. He gets the Meskerem combo, with five different dishes served on injera, including three meats and two vegetables he can't tell apart. He also and washes it down with an Ethiopian beer. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch Cooks Food! In the first podcast of 2018, Mitch and his fiancée Sam discuss their final meal of 2017: A pasta making class on New Year's Eve. They talk ravioli cutters, drying racks full of fettuccine and putting veggies in your sauce. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

Mitch goes down to Florida to try a Belgian waffle topped with cannoli cream, fruit and caramel sauce. He also has a blackened Shrimp Benedict and a Bloody Mary garnished with cheese, pepperoni and a hot pepper. So he really hit every food group in one brunch. This episode also features a celebrity sighting. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.