Claim OwnershipTinfoil Swans
Subscribed: 183,435Played: 994,406
Subscribe
© Copyright 2026 Dotdash Media Inc. All Rights Reserved
Description
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. You'll hear from icons and innovators like Daniel Boulud, Padma Lakshmi, Tristen Epps, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu ahead. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. New episodes every Tuesday.
91 Episodes
Reverse
1Growing up as an immigrant latchkey kid, Roy Choi spent a lot of time wandering the streets of Los Angeles alone, thinking he'd never fit in anywhere. He had a scar on his face from cleft palate surgery, and he thought of himself as an alley cat, slipping through the world unnoticed and he took in every detail of the way people interacted, especially at restaurants. It's this nuanced and empathetic view of humanity that's made the 2010 Food & Wine Best New Chef such a force in the hospitality world. He joined Tinfoil Swans to talk about going through life feeling unwelcome, how that's informed every business decision he's ever made, his new cookbook, and why he sometimes feels like a baked potato.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
There's a good chance you know chef and author Kevin Gillespie from his fan-favorite stint on Season 6 of Top Chef or his return on the All Stars Season 20, but the Georgia native's talent can't be reduced to the small screen. His new Atlanta restaurant, Nàdair, is a full-throated love letter to his Scottish heritage — something Gillespie's family had always been made to feel ashamed of. But in the aftermath of renal cancer, doctors begging him to retire, and the loss of multiple family members in the past year, he's put life on fast-forward and opened the restaurant that would make his ancestors proud. Gillespie got raw and real about a childhood split between Appalachia and aristocracy, how facing death has changed his relationship to fear, and what the next chapter holds for him.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
When chef Kylie Kwong announced that she was going to be shuttering her destination dining spot Lucky Kwong to take on a new role at the Powerhouse Museum in Sydney, working at the intersection of food, community, and education to honor the people and foods that have made Australian cuisine so distinctive and precious — it made sense. Kwong has always centered humanity in everything she does, including this raw and astonishing conversation about cooking for a first date, valuing the wisdom of elders, finding your way through grief, and so much more.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
With her shows Pati's Mexican Table and La Frontera and cookbooks Treasures of the Mexican Table and Mexican Today, Pati Jinich uses her exceptional empathy, political science background, and fearless curiosity to share the stories of the people living, creating, and cooking all around Mexico, and celebrate our shared humanity. For the Season 2 finale, Jinich joined Tinfoil Swans to talk about learning English by watching Sesame Street, her comfort with being laughed at, cooking nopalitos with eggs, and why now more than ever, she wants to celebrate the beauty of the U.S.-Mexico border.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
You may know Joel McHale from his star turns on beloved shows like Community, The Soup, or Animal Control, his standup special Live From Pyongyang, or as host of House of Villains and Crime Scene Kitchen. Chefs know him from their nightmares — or rather as the menacing chef David Fields on The Bear. He's also a very talented cook, especially in the realm of meat. McHale joined Tinfoil Swans to talk about working at a coffee stand in his teens, crappy tippers, what he thinks about men who don’t do their part in the kitchen, why Robert Smith of The Cure is a genius, and what a joy it was to terrorize Carmy on The Bear.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Since 2008, actor and writer Darron Cardosa has been setting the internet ablaze with his pioneering blog "The Bitchy Waiter" — which he has since spun into a rollicking book and stage show of the same name. Darron is also one of Food & Wine's most prolific and popular writers, and in this inspiring and emotional conversation, he shares his feelings about weird customer requests, being a voice for the service industry, his upcoming movie, and why it's so rude to leave a penny tip.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Bobby Flay has been a fixture on Food Network since the beginning, written 18 cookbooks, and is pretty much a household name. But the thing that gets lost in the sauce is that he's a James Beard Award-winning restaurant chef who changed the restaurant scene in some bold and groundbreaking ways. He joined Tinfoil Swans to talk about his new book Chapter 1, his rules for visitors, being competitive, and why a tiny chef coat made him cry.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
When Tom Holland's parents enrolled him in dance classes as a kid, no one could have dreamed he'd end up as an international superstar, internet icon, and entrepreneur — and he still has to pinch himself to believe it. The Spider-Man actor joined Tinfoil Swans to talk about some horrible lamb shanks he'd cooked, his favorite pizza place, getting sober, and his grand hopes for his new nonalcoholic brand, Bero.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Dolly Parton is an American icon for all the right reasons. She's always been unabashedly herself, employing that authenticity, work ethic, humor, talent, and grace to make enduring art — and use her hard-earned platform and cash to support causes dear to her heart. She and her sister, Rachel Parton George, recently co-authored the cookbook Good Lookin' Cookin' and joined Tinfoil Swans for a rollicking chat about being proud of where you're from, eating bear and squirrel meat, feeling insecure in restaurants, taking care of cast-iron, and the joy of chosen family.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Chef and author Yotam Ottolenghi is internationally beloved for his joyful and accessible approach to fresh ingredients in his restaurants, and also in his recipes for home cooks. The self-described "greedy little boy" from Jerusalem shares how he found his way out of academia and into kitchens; the ways he's trying not to be a nervous parent; and why now more than ever, he believes everyone should find comfort in food — no matter where you come from.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
When chef Kylie Kwong announced that she was going to be shuttering her destination dining spot Lucky Kwong to take on a new role at the Powerhouse Museum in Sydney, working at the intersection of food, community, and education to honor the people and foods that have made Australian cuisine so distinctive and precious — it made sense. Kwong has always centered humanity in everything she does, including this raw and astonishing conversation about cooking for a first date, valuing the wisdom of elders, finding your way through grief, and so much more.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Nick Cho is beloved by millions for his empathetic and affirming "Your Korean Dad" videos on TikTok and Instagram, but the real-life coffee expert and entrepreneur is so much more than the character he plays online. Cho joined Tinfoil Swans for a robust conversation on growing up in a place you're not wanted, the fallacy of "good" people vs "bad" people, what American food actually IS, the role of authenticity, his brand-new coffee venture, and why bad Korean barbecue doesn't get a pass from him.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Christine D'Ercole is a legendary competitive cyclist, compelling public speaker, and fan-favorite Peloton instructor. That's in part because of her intense and often New Wave and Goth-playlisted classes, but also because she loves to cook and savor incredible meals, and share frank talk about complicated emotions around bodies and aging and exercise. She joined Tinfoil Swans for an intimate and uplifting conversation about body image, life-changing restaurant meals, her wild career as a bike messenger, learning to cook, and what meal she'd make for her favorite musician.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Food & Wine's restaurant editor Raphael Brion talks about the tremendous impact that the Best New Chefs accolade has had on people's careers, why each member of the 2024 class was selected, his time working in New York City kitchens, the time Anthony Bourdain gave him a paper bag full of $100 dollar bills, and what it does to the human body when you spend months on the road eating nonstop.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Ti Martin — along with her cousin and co-proprietor, Lally Brennan — is ensuring that the family's 131-year-old New Orleans restaurant Commander's Palace is living up to its legacy and moving into the future. At the Food & Wine Classic in Aspen this past June, Ti joined Tinfoil Swans for a spirited conversation about kicking down doors, the gift and responsibility that comes with running an iconic family business, why hospitality and service are NOT the same thing, and how to get people dancing in the dining room.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Cheetie Kumar is — by pretty much everyone's accounts — one of the coolest people ever. At the 2024 Food & Wine Classic in Aspen, the Raleigh-based chef, restaurateur, and Birds of Avalon guitarist made time for a quick chat about how she had to rethink restaurants through Covid, created the structure of her new restaurant to make sure it benefitted the neighborhood and the people who work there, the joy of introducing new flavors to a population that maybe hadn't experienced them before, and the bands she absolutely will not play in the dining room.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Former NBA powerhouse turned winemaker Channing Frye nerds out about moving from slap the bag to the nuances of terroir, what it's really like to drink baller wine on the team jet, and how therapy got him out of his depression sweatpants
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
When Priya Krishna was a little kid — a blob, as she calls herself — she started traveling the whole world with her family because her mom worked in the airline industry. As it turns out, the wildly successful reporter, author, and video host had a truly wild and wonderful journey ahead. Though it wasn't public at the time this was recorded, she was also about to be tapped as interim restaurant critic at the New York Times. Right before going on tour for her brilliant new kids cookbook Priya's Kitchen Adventures, she opened up about her musical theater background, the importance of seeing yourself reflected in media, and why your weirdness is your greatest asset.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Recorded live onstage at the Food & Wine Classic in Aspen: David Chang Unfiltered — and with a face full of wasp stings. The notoriously opinionated chef shares some raw talk about the chili crunch controversy, failure, living life under a microscope, Guy Fieri (spoiler alert — they're BFFs now), and why people are so weird about microwaves.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Download from Google Play
Download from App Store
United States
Just another website to check fesco online bills: https://fescobills.pk/
Let me know the tone or context you’re aiming for, and I can tailor it further. https://fescobilling.pk/
Let’s stay informed and make life easier — check out https://fscobill.com.pk/bill-calculator/
Check your GEPCO Electricity Bill Online from https://gepcoonlinebil.pk
Check your GEPCO Electricity Bill Online from https://gepcoonlinebil.pk
For MEPCO Bill https://mepcobillcheck.com.pk/
Check MEPCO Bill https://mepcobillcheck.com.pk/
for fesco bill https://fscobill.pk/
visit https://wapdaonlinebill.com/sepco-online-bill
for sepco online bill visit here https://wapdaonlinebill.com/sepco-online-bill
for fesco bills https://fescobilling.pk/
for fesco bills https://fescobilling.pk/
visit https://fescobilling.pk/ for fesco bills
visit https://fescobilling.pk/ for fesco bills
visit the site for fescobills
VRV/VRF systems are helpful HVAC systems in huge buildings: https://damatajhiz.com/en/categories/293/vrfvrv-systems
visit for mepco online bill: https://checkmepcobill.pk/
visit for mepco online bill:
visit for mepco online bill:
I love tinfoil's songs very cool https://www.tellhappystar.org/