By David Leite
4.9
8282 ratings
The podcast currently has 85 episodes available.
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Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.
And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.
Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.
In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Tomorrow, Sunday, March 9, 2024, is the 96th Annual Academy Awards. In their inimitable way, Amy and David created their own show—The First Annual Talking with My Mouth Full Food Awards. In it, they nominated, voted, and named their own winners in categories such as Best Funny Food Scene, Best Food Opening Credits, Best Scene with Raw Eggs (or the Irving G. Thalberg Salmonella Award), and so much more. Put on your gown or tux and join them!
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
We’re always looking for kitchen hacks and shortcuts to make your life easier. We’re not purists and we feel that most of the time, perfection isn’t worth the pursuit. However, there are some techniques, tools, and habits that really make your cooking better, and we’ve spent some time compiling a list of the fussy and annoying things that we feel are worth the trouble. Let us know if you agree!
Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Tony Bourdain isn’t the only one who tells all! Sparked by Amy's recent confession that she doesn't like--GASP!--mashed potatoes, our beloved hosts reveal a confessional's worth of secrets about making sourdough, shoplifting children, expired half and half, dog kibble--and so much more.
Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
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Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
In this episode, Amy and David pass along their favorite kitchen hacks, shortcuts, and quick tips to make your time in the kitchen more efficient and economical. (Oh, and learn what a "sucky machine" is...
Please consider becoming a supporter of our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
The podcast currently has 85 episodes available.
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