Chewing Sounds

Hey, remember how Thanksgiving just happened? This week we recall our in-person family feast, learn all about Red Lobster's money troubles, snort vinegar, blowtorch crème brulée, and remember Pauly Shore's contributions to this great holiday. Recipes: Air-Fryer Brussels Sprouts With Garlic, Balsamic and Soy Perfectly Flaky Yogurt-Butter Pie Dough Double Apple Pie Pork Roast With Roasted Jalapeño Gravy Coffee-Caramel Crème Brûlée Vanilla Crème Brûlée

It's autumn and time to talk soups, stews, scares, and the creepiness of Campbell's Kids. Tony makes Seared Broccoli and Potato Soup and Karen whips up some Quick Chicken and Dumplings and Cheesy Cornbread Muffins.

Hot sauce espionage, the greatest phrase ever to come out of Philadelphia, and the answer to all of your corn maze dreams. You do not want to miss this episode. Karen slaps together some recipe-less chilaquiles verdes while Tony prepares Authentic Chilaquiles Rojos.

This week we unravel a brussels sprout mystery, go camp crabbing (unsuccessfully), and discover the limits of our mayonnaise consumption. Tony fries up Food52's Best Crab Cakes and Karen makes a couple attempts at Baltimore-Style Crab Cakes.

It's our 10th episode and we're doing it up right with everyone's (or at least Karen's) favorite dish, mac and cheese! Karen talks government cheese conspiracies and makes Green Chile Mac and Cheese while Tony goes for the Gluten-Free Tuesday: Macaroni and Cheese Recipe and debuts a milk-inspired character that's sure to tickle your fancy.

Everything you ever wanted to know about eggplants in one brother/sister cooking podcast! Tony tries out the famous Marcella Hazan's recipe from Essentials of Italian Cooking and Karen turns to the Oven-Fried Eggplant Parm from Half Baked Harvest.

This week we're making everyone's favorite decadent Korean comfort food. It's tteokbokki! Karen goes for the Bon Appétit version, while Tony opts for a classic from Maangchi and everyone learns a thing or two about K-pop, fish cakes, and civics, I guess.

Aaaaand we're back! This week we're bringing you two decadent holiday feasts...in March! Tony tackles Roast Chicken With Maple Butter and Rosemary and Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing while Karen serves up Buttermilk-Marinated Roast Chicken with Butternut Squash and Brussels Sprouts in Agrodolce. But what's a holiday without dessert? Well, here's some Vanilla Crème Brûlée and Chocolate Mug Cake. Now please enjoy and forget that we left you hanging for four months.

In this very special episode, we reach way back into the vault, back before Chewing Sounds chewed its first sound, and dust off an episode we recorded in 2019. It's all about the Splendid Table's Stuffed Winter Squash, seasonal depression, and IBS. We hope you love it!

Fall is here (kinda) and it's time for cozy recipes. This week Tony takes on the NYT's Tomato Soup and Karen tries Roasted Tomato Soup w/ Grilled Cheese from an unlikely source. We learn a bunch about the Campbell's can, wonder whatever happened to world's fairs, and remember how Attack of the Killer Tomatoes cartoon is an actual thing that exists.

It's Pad Thai time! This week we talk rice noodle consistency, kitty litter dough glop, and the Thai government's wildly successful gastrodiplomacy program. Tony goes on an epic search to complete Thai Table's Pad Thai while Karen falls in love with the Pad Thai from Night + Market.

It's Bean Ball Week, baby! This episode we're celebrating the magic of falafel and trying but ultimately failing to answer the age old question: How does one get rid of used deep frying oil? Karen tackles the Easy, Herb-Packed Falafel from Serious Eats and Tony attempts Falafel from the Gray Lady herself, the New York Times.

This week Tony tackles the NYT's Sizzling Pork Tacos and Karen takes on a very special Al Pastor recipe from Cookin Vallarta!

Our very first episode of Chewing Sounds! Listen as Karen and Tony figure out in real time how to have human-like conversations while being recorded. Karen recounts making Marcella Hazan's famous Bolognese and Tony tries his hand at the lesser known BA's Best Bolognese.