Podcasts about food critics

In this enlightening episode of Wine Talks with Paul K, we dive deep into the ever-evolving world of food and wine with renowned critic Peter Dills. Discover the legacy and insights of old-school restaurant criticism, the impact of digital media on consumer choices, and how the culture of dining is shifting with time. Whether we're talking about the challenges restaurants face in sustaining the classic dining experience or navigating the complexities of the wine market, this conversation is as much about preserving the romance of dining as it is about adapting to modern tastes. Join us as we uncork stories of family legacies, industry shifts, and the continually fascinating world of culinary arts and wines.

We're talking steaks and fish fry season and strawberry vs grape jelly. Let's let the foodie decide which is better!

Busting fraudulent chefs, earning stripes in the industry, and keeping your face anonymous is all part of life as a food critic.  

At long last, Sarah reviews Dante and tell us all about it.

Let's talk best steaks in Omaha!

Today we're joined by the Financial Times food critic and multi-award winning food writer, author and owner of the famous Fitzbililes cafe's Tim Hayward to uncover his fascinating story and unpick his varying views on the industry. Tim has a fascinating life story which takes us from; working in the deep-south as an illegal alien working as a line chef in various diners to writing comedy for BBC Radio 4 alongside Armando Iannucci to becoming one of the most respected food writer and critics in the world. In this interview we uncover; why food critics have gone soft since covid, the hardest reviews he's ever written, why natural wine has a huge marketing problem, why you should never put a certain something on your bacon sandwich, how he turned around Fitzbillies from bankruptcy into a thriving business, the impending death of restaurants, how Jamie Oliver and Gordon Ramsay made men finally fall in love with cooking, why he would never have his own Substack, why he's tempted to buy The Regency Cafe, what its like working in diners in the deep-south, why you should never do anythign for free, the secret to cooking the perfect steak, his favourite restaurants and much much more..... --------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI25 for 25% off everything from us. Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Former Toronto Star Restaurant Critic Amy Pataki talks about dining incognito [sometimes in disguise], her 1 star to 4 star rating system, why you MUST check those DineSafe inspection reports before dining out, her favourite restaurant signage [‘No Dogs or Food Critics'], dealing with not one but TWO libel lawsuits, the newsroom wall that was dedicated to hate mail, why her readers love the takedowns/bad reviews more than the good reviews, and the fake name she would use to make incognito reservations! BONUS: Amy's favourite places to eat in Toronto right now! TORONTO LEGENDS is hosted by Andrew Applebaum at andrew.applebaum@gmail.com All episodes available at https://www.torontolegends.ca/episodes/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Tim Hayward, food historian and food columnist with the Financial Times has been conducting extensive research into the McDonald's Big Mac. He fills Brendan in on his findings and why he thinks the fast-food chain is losing its human touch.

The BanterThe Guys talk about a new trend in martinis that's “super-cool.”The ConversationThe Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don't miss an opportunity to win some of Anthony's Side Gig Supersalt!The Inside TrackThe Guys met Anthony in the 1990s. As they became friends, he chose to stop reviewing their restaurant. Mark: I'd much rather be your friend than then have you be the guy who reviews me.Francis: I'd rather have a friend with integrity than than a reviewer in my pocket so kudos to you, man  Anthony: And look at all worked out. We're still talking 30 years later.Francis: By the way and those magazines and those restaurants are all probably out of business by now so here we are! All you have to do is outlive your enemies and everything works out great. Anthony Giglio on The Restaurant Guys Podcast 2024BioAnthony Giglio began as a food writer and restaurant reviewer and is an authority in many topics in the food and beverage industry and beyond. He is Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to FOOD & WINE Magazine. He authored 11 books on wine, cocktails and travel, including the annual FOOD & WINE Wine Guide, Mr. Boston's Official Bartender's Guide, He has been speaking at FOOD & WINE Festival in Aspen for 28 years as well as other festivals around the country. He is a lecturer, teacher, leader and expert in wine and wine education.InfoAnthony's Sitehttps://www.anthonygiglio.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Sarah joins us for the first time in 2025, to educate young Matt on Omaha fooderies.

Tom Sietsema has been The Post's food critic for 25 years. Over a quarter of a century, Sietsema has eaten at and reviewed thousands of restaurants. Even after all these years, he's not sick of it. In fact, Sietsema loves the theater of dining out, and he takes great pride in guiding readers toward truly delicious food.Today's show was produced by Ariel Plotnick. It was edited by Maggie Penman and mixed by Sam Bair. Subscribe to The Washington Post here, or give someone a gift subscription.

Sarah educates Matt ahead of his move to Omaha. Plus, she previews her year-end list of her favorite Omaha eateries.

Russell Alford, Food Critic for The Sunday Times and one half of the GastroGays, joined Matt for Tuesday's travel slot.Bologna, a city famous for its authentic Italian food, was Russell's choice this week.Hit the ‘Play' button on this page to hear his recommendations.

There are many ways we define American culture: the music, art and literature we produce, how our politics plays out, but also: the food we eat, and where we choose to eat it. In New York City in particular, each bite has chronicled that slice of America. But now, after countless restaurants and hundreds of reviews, Pete Wells is moving on from his job as the New York Times restaurant critic. PBS News is supported by - https://www.pbs.org/newshour/about/funders

There are many ways we define American culture: the music, art and literature we produce, how our politics plays out, but also: the food we eat, and where we choose to eat it. In New York City in particular, each bite has chronicled that slice of America. But now, after countless restaurants and hundreds of reviews, Pete Wells is moving on from his job as the New York Times restaurant critic. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Jimmy and Jon chat with Sarah about her latest food adventures!

Texas leaders are among President-elect Trump’s biggest supporters. Are they being left off the list of Cabinet picks?She’s traveled and tasted dishes from across the Lone Star State: After 50 years, Texas Monthly food critic Pat Sharpe is retiring and sharing what she’s learned on the job.The details of a plan to turn an old […] The post After nearly 50 years, food critic Pat Sharpe asks for the check appeared first on KUT & KUTX Studios -- Podcasts.

Keith Lee came to town and he highlighted some cool Seattle spots!

Lisa Carlin and Sandra Herrera sat down with Gotham FC's Head Coach Juan Carlos Amorós to discuss his team's current playoff run, who we're not talking about enough on his team, his life growing up and how he got into coaching, what he'd be doing if soccer was outlawed tomorrow, and the best advice he's ever received. Watch USWNT, NWSL and WSL games on P+" with a link to https://www.paramountplus.com/home/ Attacking Third is available for free on the Audacy app as well as Apple Podcasts, Spotify, Google Podcasts, Stitcher and wherever else you listen to podcasts.  Follow the Attacking Third team on Twitter: @AttackingThird, @LisaCarlin32, @SandHerrera_, @Darian_Jenks, and @CCupo. Visit the Attacking Third YouTube channel: https://www.youtube.com/attackingthird You can listen to Attacking Third on your smart speakers! Simply say "Alexa, play the latest episode of the Attacking Third podcast" or "Hey Google, play the latest episode of the Attacking Third podcast." To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Culinary Excellence with Chef Junior Borges: Michelin Impact, Brazilian Cuisine, and Mentorship Junior Borges Instagram: https://www.instagram.com/chefjuniorborges/ Welcome to another episode of the Chef's PSA Podcast! In this episode, host André Natera is joined by Chef Junior Borges to explore his culinary journey—from the bustling kitchens of New York to the innovative culinary scene of Texas. Chef Junior Borges, a key figure in elevating Brazilian cuisine at Meridian, dives deep into his experiences, the impact of Michelin-starred hotels in Texas, and how mentorship shaped his career. What You'll Learn in This Episode: •Michelin's Impact: Discover how Michelin-starred establishments have influenced Texas' culinary landscape. •Evolution of Brazilian Cuisine: Gain insights into Chef Borges' creative process in evolving Brazilian cuisine at Meridian. •Mentorship and Legacy: Understand the vital role of mentorship in shaping successful chefs, and hear about Chef Borges' collaborations with renowned mentors. •Culinary Challenges: Learn how Chef Borges manages pressure from critics, maintains high standards, and balances consistency vs. creativity in his culinary art. •Networking in the Industry: Hear about the power of a strong network in the culinary world and Chef Borges' memorable experiences that illustrate its importance. Subscribe to my Substack! ⁠https://chefspsa.substack.com/⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠https://chefspsa.com/⁠ Shop Chef's PSA Merch! ⁠https://shop.chefspsa.com/⁠

Nick and Sarah discuss the newly located Saddle Creek Breakfast Club in Countryside Village.

This episode wraps up our 'Startup to Standout' mini-series, presented in partnership with Lloyds Bank. In this final episode, Jake joins Thomas and Gemma, the passionate duo behind ‘L'Hexagone Bistro Français', a charming restaurant that celebrates the rich flavours of French cuisine right in the heart of Norwich. The couple chat about the journey that led them to open their doors in Norwich, from their love of French cuisine to the excitement and nerves of launching their own restaurant. They open up about the inspiration behind their brand and the courage it took to break into the restaurant scene together. They also discuss balancing the demands of parenting with running a bustling restaurant, along with the tough times they faced, especially when COVID-19 hit just as they were getting started. Thomas and Gemma share the valuable lessons they've learned, from weathering setbacks to finding the resilience to keep going, encouraging anyone with a business idea to take the leap if their vision is clear. Lloyds Bank is here to help businesses like L'Hexagone thrive. With guidance, funding, and personalised support, they empower entrepreneurs to take that leap, whether it's opening a new location or just starting out.

How can you combat rinsing prices to enjoy a nice meal out?

Sarah is back and discusses her list of the 38 best restaurants in Omaha.

At all but a handful of publications, restaurant critics are a relic of bygone days. In their place, the food influencer has risen up in popularity. Seen mostly on platforms like Instagram and Tik Tok, influencers take their audience along for the ride at all sorts of restaurants, from high-end to casual dining… but unlike old school critics, they don't necessarily adhere to standards like paying for their meal or remaining anonymous, which helped critics paint a full – and sometimes critical – picture of an establishment. Dakshana Bascaramurty is the Globe's food culture reporter. She's on the show to talk about how food influencers are changing the attention economy for restaurants and how good they are at helping us decide where to go for dinner.  Questions? Comments? Ideas? Email us at thedecibel@globeandmail.com

Play No Games is a pop culture podcast that delivers genuine conversations, humor,& Reflection

There's a Block 16 coming to the airport and SBH shares thoughts.

After a quick review of what moderator lessons and memes will stick from this week's debate, Ben and Nayeema turn to New York Times reporter and former restaurant critic Pete Wells to explore the fight between the new wave of influencers and the old guard of gatekeepers in food. On the menu: the health hazards of criticism, how celebrity chefs and TikTokers altered the power of his seat and whether diversifying food reviews in the midst of the culture wars were “DEI,” “virtue signaling” or simply — as Pete reveals — an organic evolution. Also: if unlike immigrants in Ohio, he's ever tasted dog or cat. “It's one of the few things I haven't eaten.”  If you have a tip or a comment, email us mixedsignals@semafor.com Find us on X: @semaforben, @nayeema, @maxtani or on Instagram @nayeemaraza  Sign up for Semafor Media's Sunday newsletter: https://www.semafor.com/newsletters/media 

What happened to Midtown? What is happening in Blackstone?

Omaha is becoming a big cupcake town and what's the deal with pickles?

In this episode of Chef's PSA Podcast, host Andre Natera dives into the significance of restaurant inspections and awards, focusing on the arrival of the Michelin Guide in Texas. Natera shares his personal experiences with food critics and offers insights on maintaining high standards in the kitchen. The episode also provides tips on recognizing inspectors and strategies for earning a Michelin star, including the importance of quality service, creative cuisine, and having a top-notch team. Natera also discusses the role of food awards in a chef's career and the balance between seeking accolades and maintaining a successful restaurant. 00:00 Introduction to Chef's PSA Podcast 00:20 Sponsor Message: Saga Supplements 00:56 Housekeeping and Announcements 02:40 Exciting News: Michelin Guide Comes to Texas 04:22 A Dinner with a Potential Michelin Inspector 06:20 The Role and Impact of Food Critics 08:10 Preparing for Inspections and Awards 14:29 Strategies for Earning a Michelin Star 19:11 Closing Thoughts and Call to Action

Annabelle Tometich is the author of the new book, “The Mango Tree: A Memoir of Fruit, Florida, and Felony,” and a long-time restaurant critic for her hometown paper, The News-Press in Fort Myers, Florida. She talks with guest host Londyn Crenshaw, Cherry Bombe's Content & Partnerships Manager, about her celebrated book, telling her family's story, and the realities of restaurant reviewing. Thank you to OpenTable and Pernod Ricard for supporting our show. Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. More on Annabelle: Website, "The Mango Tree"More on Londyn: InstagramMore on Kerry: InstagramProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network.

"Food is us", according to food enthusiast Jared Gleaton.Jared is an author, food critic, psychologist, blogger, and dog dad. This was such a fun episode. It was a blast going behind the scenes with a food critic psychologist who writes reviews you can practically taste. We go over the word Moist, what it means to eat with our eyes, and discuss 'does anxiety determine our perceived taste?'Learn about Foodology, how often our taste buds renew, (It's not what I thought), and how change creates fear. Did you know the eye is first drawn to one item on a plate, before taking the whole entree in?What's the deal with Jared's dad and his pie passion? How does Jared go out to eat all the time yet stay in shape?Jared Gleaton's book is "A Feast For The Senses; the psychology of eating well."Check out his fantastic YouTube Channel:  JaredGleatonEatsFollow him on Facebook, too. 

Omaha has some great Mexican food options that are popping up.

Omaha is a great sushi city and it continues to grow, which is great for us.

Did Sarah survive the College World Series?

This week, Steve and Captain Evil ruffle some feathers as they discuss their favorite, and not so favorite, fast food chains.

Let's have an actual expert help out the tummies of our CWS visitors.

This week, Elizabeth sits down with renowned culinary expert and trailblazer Gail Simmons, best known for her role as a judge on the reality series "Top Chef." Gail shares her inspiring journey from writing down her love of food on paper to attending culinary school and working at iconic New York City restaurants. She details her invaluable experiences assisting renowned food critic Jeffrey Steingarten and managing special events for legendary chef Daniel Boulud.Gail opens up about her role at Food & Wine Magazine and how a series of saying "yes" led her to "Top Chef." She shares a behind-the-scenes look at the filming process over the past 20 seasons and teases what's next for Season 21. Gail also drops the details about her favorite restaurants, must-have cookbooks, and her philosophy on embracing opportunities and keeping a flexible approach to life's plans.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramGail: Top Chef | IG | Website  Mentioned:  The Man Who Ate Everything Daniel Bouloud Cafe Carmellini BirchAsada 

Sarah is back on the show, just in time for summer patio season!

SBH has big news and let's talk pizza!

Do people stay out mat anymore?

Do people stay out mat anymore?

Do people stay out late anymore?

We recap the great wing bracket.

The great Wing Bracket has reached its Elite Eight.

Democrat-run cities are being crushed by their illegal immigration policies. Democrats then and now on immigration. A very important free speech case in front of the Supreme Court. Justice Ketanji Brown Jackson doesn't like the limitations the U.S. Constitution places on the U.S. government. New York could seize Donald Trump's assets if he is unable to make bond. Are cannibals in charge of Haiti right now? Counting up the cash sent to Ukraine. Meet a food critic in Gaza. Why is Barack Obama meeting with the prime minister of Britain? Hypocrite Neil Young decides to return to Spotify. Is DEI to blame for racially motivated attacks? The AG of Missouri thinks so. The California bullet train is a mess … still. Learn more about your ad choices. Visit megaphone.fm/adchoices

Forget Trev Alberts, let's talk wing bracket!!!

In 1972 Florence Fabricant was living in East Hampton and reveling in the pleasures of farm-fresh produce. There weren't many careers in food writing at that time, but she forged one, and is now a prolific cookbook author and the longest-running food writer for the New York Times. For more than fifty years she's been sharing new restaurants, recipes, food and wine with her readers. She joins Martha to talk about her earliest food memories, her latest discoveries, and what exactly clam pie is. See omnystudio.com/listener for privacy information.