The most played episodes among Podcast App listeners.

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   Number 1: The Kitchen Tools Top Chefs Love and What Belongs in the Trash!!

   Adrienne and Joe rank chef-approved kitchen gear into three distinct categories: professional-grade, home-use, and "throw it in the trash." In this episode, we also discuss: Why glass cutting boards, cheap pan sets, and vintage grill tongs belong in the bin Whetstones vs. electric sharpeners (and the truth about rolling sharpeners) Carbon steel vs. nonstick: choosing the right sauté pan for your kitchen Heavy-duty metal vs. silicone: finding tongs that actually grip High-powered food processors and where the Magic Bullet fits in Instant-read meat thermometers vs. frustrating app-dependent probes Quick-fire verdicts on oven mitts, immersion blenders, garlic presses, and air fryers Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

   August 31, 2026·42min
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   Number 2: Diana Davila: Competing on Padma’s Cooking Show, Owning the Narrative & Making Mexican Food Her Own!!

   Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss: Navigating the intense anxiety and public perception of competition television Diana’s approach to Mexican cuisine: history, tradition, and innovation Regional Mexican food divides: Chicago, Texas, California, New York, and Mexico The creative process: mastering classic ingredients before reinventing them A quick-fire food round on tacos, chiles, onions, and large-scale service Walk-In Confession: Confronting sexism early in her career and standing up to kitchen intimidation Follow Diana: @dianalache Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

   August 17, 2026·39min
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   Number 3: Top Chefs Take on Costco: Food Court Rankings, Recommendations, and Best Kept Kirkland Secrets!!

   Adrienne and Joe break down the greatness of Costco's food court, why Adrienne finally came around on trying the menu, and how Kirkland became a status symbol. In this episode, we also discuss: How excellent the $1.50 hot dogs and pizza at Costco really are A review of the new chicken strips, and the controversial chicken bake The story behind the wholesale giant’s success How Costco quietly adapts its local inventory to match regional demographics The best food items and prices, from a chef's perspective Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

   August 24, 2026·33min
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   Number 4: Top Chef, Michelin, 50 Best, & James Beard: The Race for Restaurant Recognition!!

   Adrienne and Joe take on the high-stakes world of culinary awards and rankings, examining how Michelin, James Beard, Top Chef, and the newly renamed “50 Best” shape restaurant visibility, and whether industry prestige still translates to real-world diners. In this episode, we also discuss: Why a Top Chef run can offer more mainstream business impact than a James Beard win Whether Michelin’s Sysco partnership creates a pay-to-play perception How tourism board funding fuels Michelin’s expansion into new markets Stars vs. recommended plaques: how the public misunderstands Michelin tiers Corporate sponsorships, financial independence, and the James Beard Foundation The 50 Best voting model and concerns surrounding hosted chef trips Why major accolades still drive bookings, press, and fine-dining revenue Industry hype vs. actual diners: who really decides if an award matters? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

   September 21, 2026·33min
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   Number 5: Top Chefs’ Pantry Must-Haves: What’s Worth Buying and What Isn’t

   Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss: Essential vinegars, everyday cooking oils, and picking a dependable olive oil Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta Jarred flavor boosters, including anchovies and giardiniera Secret weapon ingredients: dashi, shio koji, and clarified butter Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

   September 14, 2026·52min
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