Best Fooddesign podcasts we could find (Updated November 2018)
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Hungry Squared is a free and clean weekly audio podcast about the nerdy side of food: food science, food history, and food design. Plus, we love to solve your relationship problems as they relate to food in our segment called Food Fight.
 
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We are delighted to be with dietician Claudia Wilson RDN, the owner of All of Nutrition and author of the book One Two Punch, and dietician Marysa Cardwell RDN on this episode. Claudia talks about the philosophy behind her book--Burn, Balance, and Become--and how it totally can change how you eat. They also answer some of your questions in our ...…
 
We discover on this week's episode the origin of the taste tester and their role in keeping important people alive. Also we discuss how their are professional taste testers, also known as organoleptic panels, and non-professional taste testers and how they are used to shape what we eat. Fascinating! Let's taco 'bout it! Hosts: Sharon Titus and ...…
 
Happy Halloween, Hungry Squared listeners! We talk all about blood and guts...in food! Oooooo....creeeeepy! Listen at your own risk: That's your disclaimer! Plus, we talk about good liquid measuring cups and ketchup. Ketchup? Yes, ketchup! Let's taco 'bout it! Hosts: Sharon Titus and Winter Redd. Sound engineer and editor: Lee Redd…
 
We dive into the history of the all-you-can-eat (AYCE) buffets, from the well-designed Swedish smorgasbord to the ubiquitous and extravagant Las Vegas spreads. We also talk about how AYCE buffets are strategically designed to fill up the customer's belly quickly and cheaply. Plus, we discuss our favorite ThermoWorks Hotpad and Sugar Pumpkins. L ...…
 
We're delighted to chat with Archana Mundhe of The Ministry of Curry about her new cookbook, The Essential Indian Instant Pot Cookbook. She goes into the history and the role that traditional pressure cookers play in Indian cooking, how she transitioned her family recipes to the Instant Pot, and also how you can transition your favorite dishes ...…
 
We get into the history of vending machines, from Heron of Alexandria's Holy Water dispensing machine all the way to caviar vending in Beverly Hills, California. We also cover a trend of fully vending machine restaurants called automats and cover some of the crazy stuff you can purchase from vending machines nowadays. Plus, we go old school and ...…
 
We are pleased to discuss with Jenny Eden Berk, an Eating Psychology Coach, the hurdles that affects us and those around us. She delves into diet culture, how she changed her speech and actions for her daughters, and she gives us two tips that help us "embody" our bodies. Plus, Winter officially shares her love for sous vide and Sharon tells us ...…
 
We talk with Kate and Bryce Hansen, inventors and creators of the Ergo Spout, all about designing this kitchen tool. In order to bring this spout that can be used with a regular-mouth Mason jar, they did market research, made prototypes, and hired engineers to get it funded through a successful Kickstarter campaign. Listeners can still pre-orde ...…
 
Lee joins Winter on this week's mini episode (Happy Honeymoon to Sharon!) to talk about fried foods, especially ones you may find at your local state fair. We briefly talk about the history of frying foods and the science behind a good fried product, then jump into a "Would you eat it?" session. Yikes, that's a lot of fried food! Let's taco 'bo ...…
 
Because it's state fair time, we decided to talk about a requested topic (thanks, listener Chad!)--cotton candy! We get into the history of the World's Fair in 1904 and how it came on the scene and what was introduced at that World's Fair. It was historic. We also delve into how spun sugar was the precursor of cotton candy and how cotton candy ...…
 
We continue with our interview with Vanessa Chang, ACS Certified Cheese Professional, and she tells us her guidelines for choosing a cheese if you are new to the world of artisan cheeses. She also gives us a taste of producers and agers that she is excited about and shares some of the cheese combinations you can try at your next party. Sharon a ...…
 
In Part 1 of our interview with Vanessa Chang, ACS CCP, we chat with her all about the American Cheese Society's Certified Cheese Professional (CCP) exam. Vanessa talks about why there is even such an exam, her previous experience in the food world that qualified her to take the exam, how she studied for the exam, and what the it entailed. It's ...…
 
Welcome to Part 2 of our interview with Darryl Bosshardt of Real Salt about salt. We talk about how the salt is harvested from the salt mine in Redmond, Utah, what the two meanings of Kosher mean regarding salt, and the makeup of different salts. Check out the first part of our interview with Daryl here. We also recommend our favorite microplan ...…
 
We are delighted to have Daryl Bosshardt of Redmond Inc on today's Part 1 episode. He tells us about the background of salt, the history and science behind salt, and how the sea bed of salt was discovered in Redmond, Utah and how Real Salt came to be. We shout-out a listener whose wife loves cast iron, chat about Pourfect measuring cups, and ge ...…
 
Welcome to our new format and to the guys from the Word on the Main Street Podcast on this week's episode. We chat with Sean, Bryan and Cooper all about what Walt Disney ate in the early days before and after Disneyland opened, cool Disneyland food history, and some insider tips if you're headed to Disneyland. These guys are our Disneyland expe ...…
 
It's our 100th Hungry Squared Podcast episode! We are here with Ike and Lee to look back on the last couple of years, talk about about our favorite moments and episodes, and announce some awesome giveaways because we want to say thanks and that we love you guys! Go to www.hungrysquared.com for the show notes and all the details on the giveaways ...…
 
On this week's extended episode, we interview Ned Adams of Dutch Oven Daddy and he gives us all the details of cast iron in America from Griswold, Wagner Ware, and Lodge. He then gets practical and we talk about how to season a piece of cast iron and what to do when the cast iron looks old, gunky, and rusted. Plus, we're having a giveaway on th ...…
 
We are delighted to interview Jessica Gavin, culinary scientist and author of the new cookbook Easy Culinary Science for Better Cooking, all about some basic science principles that can elevate your home cooking. We go over dry and moist heat methods, the Maillard reaction, braising and stewing, emulsification, thickening methods and different ...…
 
Upon request from a listener, we talk about the long and delicious history of the milkshake and malteds and how they changed from a boozy egg-based drink to the ice cream-based treat we know today. We also delve into malteds and how a new and improved malt product was introduced by the Horlick brothers. We also finish up by helping our Food Fig ...…
 
We finally cover olives and the long, long history of olives and olive trees throughout the world. We also go over how they are processed to pull off the very bitter taste from a compound called oleuropin. We finally help out our Food Fight listener with a nasty work break room. By the way, what's your favorite olive? Let's taco 'bout it! Hosts ...…
 
We are wrapping our food up in all the things that you find in that one drawer in your kitchen. We're talking about the history and science and design of aluminum foil, parchment paper, wax paper, and plastic wrap, specifically the Saran Wrap brand. You'll never look at those handy kitchen tools the same again. Let's taco 'bout it! Hosts: Sharo ...…
 
We delve into peanuts, how it's harvested and see how George Washington Carver contributed to its popularity in the United States. Then we talk all about peanut butter, who invented it, and popular brands and how to make your own these days. Also, we help our Food Fight listener with her child's upcoming 1st birthday and all the sugars. Let's t ...…
 
If you haven't heard, Heinz's MayoChup is getting a rise out of a lot of people. On this week's minisode, we tackle the brief, but important history of the condiment fry sauce in the United States and how as Utahns, we claim and protect it. We also talk about how other countries couldn't resist mixing up mayonnaise and ketchup together. Let's t ...…
 
Since they're in season, we decided to talk all about berries. Then we discovered, some of the berries that we thought were berries, aren't technically berries. We talk about strawberries, blueberries, raspberries, blackberries, and cranberries. Winter then touched briefly on the berry atropa belladonna, which is from the deadly nightshade fami ...…
 
We love the toaster and all the things you can toast in it, including all Eggo Waffles, Pop-Tarts, and Toaster Strudels. We get into the toaster, the next best thing since sliced bread, then go into the interesting and competitive history and design of the Eggo Waffles (aka the Froffle), Pop-Tarts, Country Squares, and Toaster Strudels. Let's t ...…
 
We're talking to Jason Logsdon of Amazing Food Made Easy about the cooking technique sous vide. He gets into the why we'd want to cook with sous vide, basic (and easy) equipment and set-up, and the science behind the temperatures and times to cook food. If you haven't tried sous vide, you need to! You're in for a treat with this interview! Let' ...…
 
Thanks to listener Troy's request, we are talking about tomatoes today, because he wanted to learn about the history of tomatoes specifically. We go over what the tomato is and its long sordid history and the bad rap it's had over the years. We then talk about the best recipe (in our opinion) with tomatoes (divine!). We then help a Food Fight l ...…
 
We have a great conversation with Chris Deferio, podcast host of the Keys to the Shop Podcast and coffee business consultant, all about the basics of coffee starting from the history of coffee, where it comes from and how it evolved over the years, onto what happens when you start roasting beans, how the grind of your coffee affects the flavor, ...…
 
We have special guests Andrea Sorensen and Matt Walquist from IKEA to talk about kitchen design, from the beginning stages of I need a new kitchen to the inspiration and dreaming phase, then on to the actual measuring and designing your kitchen. The IKEA Kitchen Event is happening till April 8, 2018, so come in this week if you're ready for a k ...…
 
This week, we geek out a bit on restaurant design as we go on location at McDonald's to chat with Preston Pearson, Area Operations Supervisor, as they introduce 100% fresh beef patties to their Quarter Pounder and Signature Crafted burger line-up, and how that has changed their kitchen workflow, installed new equipment, and revamped staff train ...…
 
On this week's episode, we are delighted to chat with Martin Earl, the culinary editor and chef at ThermoWorks, the makers of thermometers, all about the history of thermometry and science of the different types of digital thermometers are and how they work. We also chatted about how to use thermometers to get better quality of food as the home ...…
 
On this week's episode, we get into the wonderful world of bagels! We chat about the history of the bagels and how boiling of the bagel became to be, and then we jump into how to make bagels and the science behind that crusty outer layer and chewy, dense inner bread. And on this week's Food Fight discussion, we talk about your love versus your ...…
 
On this week's episode, we chat with Linda Cain of Valley Fig Growers to chat all about figs and specifically California figs, including what types of figs there are, the history of figs in the old country and America, and how they are cultivated. It's so fascinating! Linda also gives us ideas on how to use figs in our meals. By the way, our li ...…
 
On this week's episode, Lee guest-hosts while Sharon is out sick. We talk all about how well advertising firms have convinced us and the public to drink more of their beverage of choice, from Coca-Cola, bottled water, milk, and coffee. Sneaky, yet super effective. Plus, we chat about how to encourage a Food Fight listener's parents to eat bette ...…
 
On this week's episode, we talk all about the tacos! Finally! We go into the history of tacos, especially how they were introduced from Mexico to the United States, then go into the design of the bright yellow, U-shaped fried taco shell and figure out who invented it. Lastly, we cover a couple of interesting back histories on Tacos Al Pastore a ...…
 
On this week's episode, we're a book tour stop for vegan author Hannah Kaminsky of Real Food, Really Fast, and we chat about the basics of veganisms and how to cook vegan. We also delve into different vegan ingredients, that can be intimidating, and how her recipes are quick and approachable. Plus, we chat about being "polite" vs "polite and ho ...…
 
On this week's episode, we interview our friend and dietician Marysa Cardwell of All of Nutrition specifically about the vitamins and minerals, the Recommended Dietary Allowances (RDAs), and how to maintain balance in what your body needs with All of Nutrition's philosophy of Burn. Balance. Become. We don't have a Food Fight question this week, ...…
 
On this week's episode, we chat all about popcorn, how we like to eat it, the long history of popcorn, and the science of the somersaulting popping popcorn kernel. It's going to be tasty! Plus, we help our Food Fight listener help a friend who is starting a new "diet". Let's taco 'bout it! Hosts: Sharon Titus and Winter Redd. Sound engineer and ...…
 
This week's show is a mini-episode, because Winter is sick and really wanted to talk about foods that would make her feel better. We talk a little about chicken soup, starving (or is it feeding) a cold, and different herbal remedies that have "properties" that could help with her symptoms. Let's taco 'bout it! Hosts: Sharon Titus and Winter Red ...…
 
On this week's episode (sponsored by IKEA), we are delving into all our go-to tips for kitchen and pantry organization, from using clear containers to sorting and purging. It's the new year, so let's get organized! Plus, we help some Food Fight parents deal with a rambunctious toddler during dinner time. Let's taco 'bout it! Hosts: Sharon Titus ...…
 
Happy New Year! On this week's episode, we welcome Sharon back and have a lively discussion on what we saw in 2017 that we'd like to see go the way of the dodo, then talk about 2018 food trends we're particularly excited about. Then we talk about food goals that we're going to set for ourselves in 2018. What are you looking forward to? Let's ta ...…
 
It's a mini-episode about eggnog, Lee's favorite holiday drink, with the help of our very own Lee while Sharon is out. We hit up a little history, then delve into different types of eggnog that are out there. Yum! Let's taco 'bout it! Hosts: Winter and Leland Redd. Sound engineer and editor: Leland Redd…
 
On this week's episode, Lee is joining Winter to talk all about potatoes and its long and storied history as it traveled from Peru to Europe and back to the Americas again. We also delve into the difference between starchy and waxy potatoes and how to cook them. We then help our Food Fight listener who thinks everyone is invited, but isn't! Let ...…
 
On this week's episode, we are figuring out what the differences are between evaporated milk and sweetened condensed milk and their interesting beginnings. It always comes back down to eating safe prior to the 18th century. Also, we help our Food Fight listener navigate the leftover landscape at a holiday potluck dinner. Let's taco 'bout it! Co ...…
 
On this week's episode, we're in the Great Outdoors, cooking up a meal with special guest Susan Strayer of Mountain Mom and Tots and learning all about how to cook outdoors and while camping, including what are your heat sources and Dutch Oven. Plus, Sharon and I commit to joining Susan's Outdoor Cooking Challenge. Will you? Let's taco 'bout it!…
 
On this week's episode, we talk about a few things you can do with the Instant Pot, that are a little more intimidating, namely making yogurt, infusing your own vanilla extract, and making cheesecake. Yes, you CAN make a cheesecake in the Instant Pot! We also help our Food Fight listener deal with her condiment conundrum. Let's taco 'bout it! C ...…
 
On this week's episode, we are talking all about different meats that are eaten during the holidays, such as turkey, ham, prime rib, goose, and seafood. There are so many delicious options for your upcoming holiday season. We also help our Food Fight listener figure out how to match her spouse's hunger levels. Let's taco 'bout it! Co-Hosts are ...…
 
On this week's episode, we talk all about the humble onion, where it came from, that there's an association in the US to represent them, and how to avoid crying when you cut onions. Plus, we help our Food Fight listener deal with her significant other's need for gourmet food. Let's taco 'bout it! Co-Hosts are Sharon Titus and Winter Redd. Sound ...…
 
On this week's episode and on the eve of Halloween, we explore the origin of the pumpkin, from how they were used by the Native Americans to crazy folklore of the Jack-O-Lantern, from Libby's canned pumpkin puree and lastly to how Starbuck's Pumpkin Spice Latte took the world by storm. We then help a Food Fight listener (aka Sharon) deal with m ...…
 
On this week's episode, Winter and Lee have special guests, Leslie and Aaron Galvan of the So This is Love Podcast, to chat with us this week about the basics of eating paleo. They consider themselves "paleo curious" or "paleo-ish", so they go over what you can eat while on paleo, how they adapt recipes to fit their take on paleo, and give thei ...…
 
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