On this episode of Pizza Quest we take a tangential detour away from pizza (as we often do in our ever-expanding celebration of artisanship wherever we find it) with one of our longtime, favorite guests, Meathead Goldwyn.  Meathead (yes, that's his name, the origins of which he explains in this conversation), is the creator and host of the hugely popular website, AmazingRibs.com, where for many years he has provided an encyclopedia's worth of free knowledge on everything related to cooking over wood, charcoal, gas, and even electric. His best-selling book, Meathead: The Science of Great BBQ and Grilling, provides both techniques and recipes, but also clearly explains the science behind why and how you should do it.

In this entertaining conversation, he demystifies some of the most common false myths about BBQ and grilling, and you will leave this episode with some brilliant, perhaps even life changing takeaways, and might even be compelled to join Meathead's Pitmaster Club for additional perks. Hold on for a great ride as Peter talks with the legendary Meathead Goldwyn.

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Join Peter as he meets with three of the leading voices in the USA pizza movement: Laura Meyer, Stephanie Swane, and Alexandra Mortati. As more and more women take the helm of their pizza businesses, they encounter similar but also different challenges than their male counterparts, and bring new creativity to the craft. You will hear all about it on this week's enlightening episode of Pizza Quest.

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Chef Ryan Hardy has been killing it in the Lower East Side of New York City with his wood-fired Neapolitan pizzas and other fire-cooked menu items at Pasquale Jones. And now, a few yards away, he has opened a hot new Sicilian-themed cafe called Bar Pasquale, where sfincione-style pan pizzas reign. Ryan describes his vision for both places and shows us the difference between these two classic styles of pizza. His description of Pasquale Jones' Clam Pizza will be enough to make you want to head over there, as so many others have, as soon as possible. It's all here on this week's episode of Pizza Quest with Peter Reinhart.

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One of the recent paradigm shifts in the pizzeria world is that customers are now familiar with and in search of many styles of pizza, be it classic Neapolitan, New York and New Haven, thin-crusted parlor and bar pizzas, Detroit and Sicilian thick crusted, and all of the variations in-between. In response, a number of popular pizza experts have expanded their repertoires to include pizza styles that were not part of their original menu.

In Denver, Colorado, Mark Dym has long been known for his award-winning Neo-Neapolitan-style pizzas at Marco's Coal-Fired Pizza; while Giulio Adriani has been a go-to teacher, trainer, consultant and trail blazer in the wood-fired Naples-style pizza realm. In this conversation with Peter, they discuss  shifting customer demands and how they are expanding their own repertoires to stay one step ahead of the curve.

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Welcome back to Pizza Quest! We recently did a show that we called Bourbon 101 (June 11), and have done other shows that celebrate artisanship in subjects adjacent to our usual focus on pizza (olive oil, mezcal, tomatoes, and various types of cheeses). But, when Joe Salonia, co-host of HRN's podcast series, Cutting the Curd, offered to take me on a journey of his personal specialty cheese category, Swiss, it was impossible to resist. Joe is a national sales and marketing rep for Gourmino Cheese, makers of some of the finest Swiss-style cheeses in the world. To most Americans, the term "Swiss Cheese" is very confusing, so I asked Joe to take me by the hand and walk me through a tasting that would lift the veil and make me a semi-dangerous Swiss cheese expert. Taste along, if you'd like, and join us on a deep dive into the wonderful world of Swiss cheese!

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Over twenty years ago, Jonathan Goldsmith fell in love with traditional Napoletana wood-fired pizza while living in Italy, and then became a mid-life apprentice to the local pizza masters.  He then decided to bring the experience back to his hometown of Chicago, where this style was still a new thing. Spacca Napoli was thus born on the North Side, and has become a pizza pilgrimage destination ever since, even in pizza-crazed Chicago, loaded with every style of pizza known to man.  There's something about the inner connection that Jonathan has with his pizza roots, a genuine soulfulness, that is experienced by his patrons, who view him as the padrone of Spacca Napoli and as their own link to the authenticity he so clearly honors. Jonathan returns to Pizza Quest  in this episode to elaborate on his unexpected journey in becoming one of the pizza community's most beloved ambassadors of the true craft.

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In our never-ending celebration of artisanship wherever we find it, this week's episode turns our lens onto one of the truly great American crafts, distilled whiskey, most notably, bourbon. On the show to explain it all is Peter's long-time friend, culinary educator, and award-winning author Albert Schmid, whose newest book, Bourbon 101, was just recently released by The University Press of Kentucky.

In this episode, Albert takes us through a tasting of four distinct versions of corn mash whiskey, and explains what qualifies some as "bourbons" and others as, well, moonshine, Tennessee or Canadian whiskey, Scotch, Gin, and the dozens of other variations of hootch. Most importantly, though, he opens up a whole new level of appreciation for how to savor that essence -- the spirit -- that distinguishes one brand from another and makes bourbon such a beloved part of the great artisan story of America. Feel free to taste along, as Albert Schmid expertly guides us through Bourbon 101.

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Central Milling Flour has emerged as one of the most highly sought premium brands for artisan bakers of all types of products, but especially for breads and pizzas. We caught up with managing partner and baking phenomenon, Nicky Giusto, a long-time favorite here at Pizza Quest, the day before the doors opened at the International Pizza Expo in Las Vegas in March, 2023. He was putting together his signature high-hydration, sprouted focaccia dough, which would then be baked throughout the event the following day with all sorts of inventive toppings. You should be able to hear the dough slapping around the mixer and almost be able to smell the aromatic fermentation and flavor esters as Nicky takes us deep into his creative process.

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Welcome to this special Memorial Day edition of Pizza Quest, with our special guest, Steven Raichlen, author of The Barbecue Bible, now celebrating its 25th anniversary with a new, updated edition.

Memorial Day signifies many things important to us all as we honor those who have made our freedom possible. It also instinctively compels us to break out the BBQ grills and charcoal. In this episode, Steven shares with us his long journey from Reed College, to writing for an underground newspaper in Boston, to landing in south Florida where he has since authored 32 books and won numerous James Beard Awards -- all driven by his global quest in search of every known iteration of cooking with fire. His books have sold millions of copies and his public broadcasting cooking shows have inspired us all and opened a world of international flavor possibilities. I often refer to our Pizza Quest followers as members of a tribe of kindred spirits we affectionately call "fire freaks." So, prepare to meet the tribal elder and current godfather of the fire freak movement, as Steven Raichlen shares his inspiring story in this "break out the grills" episode of Pizza Quest.

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On this week's episode, join Peter for an illuminating conversation with the team that brought L'Antica Pizzeria da Michele to California, and now, to New York City. How do they recreate, re-imagine, and live up to the over-hyped expectations of the legendary pizzas from the original "mother house" in Naples? With a lot of hard work, as you will learn when you listen to this latest episode of Pizza Quest, recorded at the 2023 International Pizza Expo.

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