Podcasts about Food Network

Terry Crews joins the pod to talk about his latest role as host of 100 Cooks, Food Network's biggest cooking competition ever. Terry shares what it was like stepping into a kitchen with 100 home cooks competing at once, why the energy on set was unlike anything he's experienced before, and how the series balances high-stakes competition with genuine encouragement and heart. Later, Terry reflects on his remarkable career, from the NFL to Hollywood, and why he's always been drawn to new challenges. He opens up about creativity, fitness, his love of painting, the game-day foods he can't live without, and what surprised him most about the passion, resilience, and camaraderie of the home cooks competing on 100 Cooks. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Terry on Instagram: HERE Learn More about 100 Cooks: HERE Hosted on Acast. See acast.com/privacy for more information.

The Woody Hayes Athletic Center, the year-round home of Ohio State's football team, is about to get a massive overhaul. Thursday morning, Ross Bjork, the OSU athletic director, met with the media to discuss a $125 million renovation project for the WHAC that's expected to kick off in a little more than a year.  Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss why the program feels like it needs to overhaul the facility, what's going to happen to the team during that construction project, and what to expect when it's all done. Today's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

Ohio State had a busy weekend of official visits inside the Woody Hayes Athletic Center, so where do things stand now between the Buckeyes and some of their top visitors?Juck Miletti, the recruiting insider at BuckeyeInsiders.com, joins host Tom Orr on this episode of the Buckeyes TomOrrow Morning podcast to discuss the latest on:5-star 2027 WR Jamier Brown, who is already committed to Ohio State4-star DT Karlos May, a monster defensive tackle who could be the key to Larry Johnson's 2027 recruiting class4-star WR Blake Wong, who will make his college decision later this week4-star QB Brady Edmunds, who was hoping to get answers to questions he had about the Buckeyes' plans to determine if he would stay committed to Ohio StateAnd an unofficial visitor, elite 2029 WR Austin Miller, who seems to be trending in a good direction for the BuckeyesToday's episode is presented by Jeff Ruby's Columbus, the award-winning, upscale steakhouse in Downtown Columbus, named one of the Top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

This is a recent episode of Buckeyes TomOrrow Morning featuring host Tom Orr and Michael Pettit, who is one of the Xs and Os insiders at BuckeyeInsiders.com. Subscribe to the show if you have not yet done so!----Defensive schemes are about more than just covering the opposing players. They're also about confusing the opposing quarterback and coaching staff, while keeping things simple enough that your players can execute the plan. And while mixing different coverage schemes is certainly one way to do it, there are also ways to show different looks within the same basic coverage. In this episode of the Buckeyes TomOrrow Morning podcast, Michael Pettit, one of the Xs and Os insiders at BuckeyeInsiders.com, joins host Tom Orr to look at how Ohio State defensive coordinator Matt Patricia is able to take a Cover 2 scheme and put a very different spin on things. Today's show is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

The Ohio State men's basketball team made its first NCAA Tournament appearance in four years last season. Now, Jake Diebler and the Buckeyes are looking to build on that this year, and they have an intriguing combination of returning standouts, veteran transfers, and a pair of 5-star true freshmen who could make that possible. In this episode of the Buckeyes TomOrrow Morning podcast, you'll hear directly from Diebler with his thoughts on:Guard Juni Mobley, who considered entering the NBA Draft before returning for another season in ColumbusForward Amare Bynum, whose return for a second season was a huge offseason win for the programTransfer Justin Pippen, who projects to be an impact player both on and off the court5-star freshman Anthony Thompson, whose athleticism could be a gamechanger5-star freshman LJ Smith, a late addition to the roster, who enrolled a year earlier than expectedToday's episode is sponsored by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

Pastry chef and content creator Allison Chen joins the pod to share her unconventional journey from studying neuroscience … to attending pastry school in France. Allison reflects on learning French pastry techniques, running a tasting-menu out of her college apartment, and how documenting the experience online unexpectedly launched her career as a creator. Later, Allison talks about bringing one of her favorite childhood desserts, tangyuan, to Food Network's digital series Dig In With, why food stories resonate more than recipes alone, and how she approaches making baking feel approachable for millions of followers. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Allison on Instagram: HERE Learn More about Allsion's episode of Dig In With: HERE Hosted on Acast. See acast.com/privacy for more information.

GHR: Big Chris & Jamie Farella (BBQ Brawl – Brothers Barbecue) (6-18-26)Brim and Mr. Greer are back at it again. Apart from all the usual shenanigans, the gang chats about everything in pop culture with all the trimmings and is joined by Big Chris Farella (BBQ Brawl) & his brother Jamie Farella of Brothers Barbecue to chat about Chris' time this far on Food Network's BBQ Brawl, as well as their massive presence in the Barbecue world. They talk about summer barbecue ideas for the beginners, the importance of family, and the stories that go along with the delectable dishes that they prepare. They discuss the new Thor outfit for the upcoming Doomsday film, discussion on if Venom will be finding his way into the upcoming Spiderman film, and the Spidey tracker for San Diego Comic Con. The crew also chats about the DC Universe, Super-girl, and how Lobo is looking to be a huge win. The cast talks about Roger Sweet the creator of He-Man passing at age 91, and how Brim actually really enjoyed the new Masters of the Universe film. They talk about Big Bird avoiding a catastrophe by not going up in the Challenger years ago, and the largest recorded scorpion. The crew chats about entertainment news, opinions and other cool stuff and things. Enjoy.Wherever you listen to podcasts & www.thegrindhouseradio.comhttps://linktr.ee/thegrindhouseradio

Brady Edmunds, the 4-star California QB who has been committed to Ohio State's 2027 recruiting class for well over a year, is in Columbus now getting ready for his official visit. But going into the weekend, there are still more questions than answers about exactly how his recruitment will end. Tony Gerdeman of BuckeyeInsiders.com spent Wednesday morning watching Edmunds dominate a 7-on-7 camp at Ohio State, and then got a chance to talk to the talented quarterback about where things stand with him and the Buckeyes, his recent official visit to UCLA, what he's hoping to get cleared up this weekend, and more. This episode of the Buckeyes TomOrrow Morning podcast is sponsored by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

 Carla Hall is a chef, restaurateur, author, and television host you may recognize from Bravo's Top Chef, ABC's Emmy Award-winning daytime show The Chew, or her many appearances on Food Network. These days, Carla is channeling her creativity into all kinds of new projects, including Bumblebirds, a Southern-inspired fried chicken restaurant in Washington, D.C. Carla is also preparing for the debut of her one-woman show, Please Underestimate Me, at the Olney Theatre in Maryland. The production is a deeply personal look at her life and career, inspired by her beloved grandmother, Freddie Mae Glover, and her lifelong dream of becoming a comedic performer like her idol, Carol Burnett. Sid also talks to Carla about her upcoming cookbook, Carla Bakes: Sweet, Savory, and from the Heart; her YouTube series, Chewed Up; and why the universe told her it was time to open another restaurant. For more info visit: southernliving.com/biscuitsandjam Episode Art Courtesy of Southern Living /Marvin Joseph Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us Fan MailIf you could change ONE thing about mountain biking, what would it be?In this episode, we dream up a better MTB world and tackle everything from the cost of getting started to getting more girls on bikes, creating welcoming trail communities, and building the kinds of trail systems we all want to ride.We chat about: 

Defensive schemes are about more than just covering the opposing players. They're also about confusing the opposing quarterback and coaching staff, while keeping things simple enough that your players can execute the plan. And while mixing different coverage schemes is certainly one way to do it, there are also ways to show different looks within the same basic coverage. In this episode of the Buckeyes TomOrrow Morning podcast, Michael Pettit, one of the Xs and Os insiders at BuckeyeInsiders.com, joins host Tom Orr to look at how Ohio State defensive coordinator Matt Patricia is able to take a Cover 2 scheme and put a very different spin on things. Today's show is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

Why can't this feel easier? Maybe you've been carrying that question around for a while. Maybe you're doing all the things. Showing up. Working hard. Taking care of people. Following through. Keeping promises. Building the life you wanted. And somehow you're still exhausted. Not because you're doing it wrong. But because somewhere along the way, you started believing everything had to be hard to count. In this conversation, I'm revisiting one of my favorite interviews with cake artist, educator, and creator Asia Coffee. What starts as a conversation about creativity, business, and baking turns into something much bigger: a conversation about permission. Permission to stop proving. Permission to let things be good enough. Permission to choose ease when ease is available. Asia shares her journey from posting imperfect YouTube videos to growing a community of more than 100,000 subscribers, competing on Food Network, navigating imposter syndrome, and learning one of the most powerful lessons I've heard on this podcast: "I can do hard things. And how hard do I want to make things for myself?" If you're a high-functioning human with big feelings who is carrying a lot right now, this episode might feel like a deep exhale. Three Takeaways: • Consistency often matters more than perfection. • Just because you can do hard things doesn't mean everything has to be hard. • Sometimes growth looks less like pushing harder and more like offering yourself grace.   "I don't think we're always exhausted from doing too much. Sometimes we're exhausted from believing everything has to be difficult to be worthwhile."   Reflection Question: Where in your life have you been proving you can do hard things when what you really want is a little more ease?   If this felt like a conversation you needed today, send it to someone who's carrying a lot right now. Share it with a friend, a coworker, a sister, or someone who keeps trying to earn rest instead of receive it. And if you haven't already, follow the podcast so you don't miss next week's episode.   Connect with Asia Coffee Website: https://www.cakesbycoffee.com/ Instagram: https://www.instagram.com/mrs.coffeescakes/ YouTube: https://www.youtube.com/AsiaCoffee Connect with Danielle Website: https://danielleireland.com Substack: https://danielleireland.substack.com YouTube: https://www.youtube.com/@DontCutYourOwnBangs Instagram: https://www.instagram.com/dontcutyourownbangs The Treasured Journal: https://danielleireland.com/journal Wrestling a Walrus: https://danielleireland.com/wrestling-a-walrus Spotify: https://open.spotify.com/show/0VFZulonTvaa2HIPyJa4Tq Apple Podcasts: https://podcasts.apple.com/us/podcast/dont-cut-your-own-bangs/id1427579922  

Cure is a top-rated restaurant serving upscale comfort food in downtown Portmsouth, N.H., and now the visionary behind one of the Seacoast's most beloved establishments is setting her sights on something even bigger and better.Julie Cutting-Kelley is the owner and executive chef at Cure. A lifelong Seacoast native, she's also the co-owner of Emerald Elevation (a chef-inspired cannabis company), mother of two, Lighthouse Credit Union board member, and the owner and executive chef of a new Portsmouth restaurant, a modern steakhouse entitled Char.In the Season 5 premiere of "Seacoast Stories," Cutting-Kelley sits down with host Troy Farkas to spill the beans on Char, what it will look and feel like, the menu, expected open date, and why she feels Portsmouth is missing a place like this.Plus, she takes us behind-the-scenes of building Cure, her multiple appearances on the Food Network, and more.To learn more about Char, you can follow their new instagram page @charportsmouth.CHAPTERS:Julie Cutting-Kelley's background (00:00)All of the details for Char! (11:10)SPONSORS: Avery Insurance + Budget Blinds of the Seacoast (29:05)Working in the Seacoast restaurant scene prior to opening Cure (31:18)Appearing on Food Network's "Cutthroat Kitchen" (37:18)How Cure has become a beloved Portsmouth restaurant for over a decade (41:12)Emerald Elevation, her business venture with her chef husband (55:41)UPCOMING EVENTS:Seacoast Singles (Ages 25-45): Ready to meet the love of your life, or know someone who is? We're bringing the Seacoast's No. 1 dating show to The Press Room on Saturday, June 27. Snag your tickets here.Seacoast Stories Dinner Club: The club that's regularly attracting ~100 people heads to Newmarket, N.H. on Friday, July 17! ⁠⁠Book your seat at the table here.⁠⁠SPONSORS:Avery Insurance: Protecting Portsmouth families since 1899. Learn more at averyinsurance.net.Budget Blinds of the Seacoast: Keep the Seacoast sun out of your home! Get the deets here.AFFILIATE LINKS:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠3 Bridges Yoga⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: NEW yoga students can unlock a stellar deal of $45 for unlimited classes at the Seacoast's top yoga studio for a month! Visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠3BridgesYoga.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, select the "Seacoast Stories" special, and type in promo code SEACOASTSTORIES to activate the deal.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Studio One⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠: Use the code COASTIE26 at checkout on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠the Studio One website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to unlock a 2-week trial of UNLIMITED spin, yoga, strength, pilates, and barre classes for a special price of $25 for "Seacoast Stories" listeners ONLY!

The Ohio State Buckeyes just added a crucial commitment to their 2027 recruiting class, 4-star cornerback Deontay Malone from Massillon Washington High School.Malone is the first corner to commit to OSU's 2027 class, making him a key piece of the future of Tim Walton's position room.Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss the impact of Malone's commitment and who could end up joining Malone in the 2027 cornerback class.Today's show is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

"Emeril" is an NBC sitcom that premiered in 2001 and starred celebrity chef Emeril Lagasse as a fictionalized version of himself. Set behind the scenes of a successful television cooking show, the series was a workplace and family comedy rolled into one, attempting to cash in on Emeril's massive Food Network appeal at the time. Despite boasting a talented cast and the popularity of Emeril Lagasse at the height of his fame, the series was short-lived and has largely faded from television history. Does this forgotten sitcom deserve a hearty "Bam!" or should it stay off the menu? Listen as the S1E1 boys deep dive Emeril's pilot episode, "fat". Starring: Emeril Lagasse, Lisa Ann Walter, Sherri Shepherd, Carrie Preston, & Robert Urich www.S1E1POD.com Instagram & X (Twitter): @S1E1POD

Ohio State held its first prospect camp of the 2026 summer season on Tuesday at the Woody Hayes Athletic Center, and the team from BuckeyeInsiders.com was there to see it all. In this super-sized episode of the Buckeyes TomOrrow Morning podcast, you'll hear from Juck Miletti of BuckeyeInsiders.com as he joins host Tom Orr to discuss some of his biggest takeaways from the day, including big performances from: 2028 DT Kellen Hall, a 5-star prospect from Christian Academy of Louisville in Kentucky2028 DT Nikolas Stevens, a 4-star prospect from DeMatha Catholic in Maryland2029 OL Jax Wilkerson, a promising lineman from Carl Albert High School in Oklahoma2029 WR Sukora "Sip" Cooper, a talented receiver from Frisco Panther Creek High School in TexasThen, after the episode, you'll hear post-camp interviews at:9:51 with 2028 DT Kellen Hall12:13 with 2029 WR Sukora "Sip" Cooper14:21 with 2028 DT Nikolas StevensThanks as always to our partners at Jeff Ruby's of Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

Rebecca Brooks is the dark horse behind some of the biggest food and lifestyle personalities you know — Rachael Ray, Andrew Zimmern, Guy Fieri, Jacques Torres, Robert Irvine. She founded the Brooks Group at 25 out of her husband's family office in New York, and basically helped invent the "lifestyle of food" category before Food Network was a household name. Margarita talks to Rebecca about what actually happens behind the curtain — how to fix a PR crisis, how to say no without burning the bridge, and why the best clients lead with story, not product. Plus a tangent on what Judaism actually says about psychics, mediums, and the woo-woo of it all.Follow Rebecca on Instagram @Rebecca_BrooksPR and  ⁨@BrooksGroupPR⁩  and check out her website brookspr.com Support our work: buymeacoffee.com/peoplejewwannaknowWhat We Discuss:00:00 Intro & Episode Agenda06:11 Growing up Jewish on Long Island10:30 Starting the Brooks Group at 2514:00 Pioneering storytelling in beauty PR17:45 Advising Jewish clients on speaking out20:30 Owning mistakes and the art of the apology23:15 How to say no without burning bridges25:40 Joe Dispenza, Reiki, and reading energy28:30 Message to the Jewish people & Guest Nomination

Porsha Kimble of Dallas, TX shares her 20-year journey including starting as a home baker, competing on the Food Network, teaching around the world, and building a 6-figure packaged food businessGet full show notes and transcript here: https://forrager.com/podcast/169

The Ohio State Buckeyes held their second weekend of official visits, and there is plenty of news coming out of those, including a couple of players who could potentially commit to Ryan Day's program at some point soon. Juck Miletti of BuckeyeInsiders.com joins host Tom Orr to discuss the latest on:Glenville LB Kaylon Bailey, who could be the next member of the Tarblooder-to-Buckeye pipelineRB Jayden Miles, who visited from Louisiana, and still has several big visits to goCB Jaden Carey, one of the top remaining targets on Tim Walton's recruiting boardPlus, the latest on current Ohio State QB commit Brady Edmunds, who visited UCLA over the weekendAnd what kind of impression did the Texas Longhorns leave on Markus Fakatou, one of the top remaining defensive line targets for Larry Johnson?Today's episode of Buckeyes TomOrrow Morning is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today. 

Josh Wilder & Alex Phillips Leave No Crumbs! (Survivor, 100 Cooks) | Pod Friends This week on Pod Friends, Matt Scott (@MattScottGW) sits down with Josh Wilder (@lets_get_wilder) and Alex Phillips (@aphill44) for a heartfelt conversation about love, resilience, reality TV, and building a joyful life together. Josh reflects on his experiences as a Survivor 44 castaway, physician, kidney transplant recipient, and cancer survivor, while Alex shares his journey from the operating room to Food Network’s newest competition series, 100 Cooks. Together, they open up about meeting at work, navigating life’s challenges as a couple, finding community, embracing queer joy, and supporting one another through every twist and turn. Along the way, Matt, Josh, and Alex talk food, fitness, medicine, Pride, reality TV, and what it means to choose joy even when life doesn’t go according to plan. If you’ve ever wondered how to build a beautiful life through adversity, love deeply, and keep moving forward, this episode is for you. Suggest a future guest: bit.ly/podfriendsnom Leave a voicemail: speakpipe.com/podfriends Email: podfriends@robhasawebsite.com Follow on social media: Twitter: @HeyPodFriends & @MattScottGW Instagram: @MattScottGW Bluesky: MattScottGW.bsky.social

The Ohio State Buckeyes loaded up in the Transfer Portal this offseason, bringing in a lot of top players who could become immediate impact guys in Columbus. In this episode of the Buckeyes TomOrrow Morning podcast, Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss their lists of the players most likely to make the leap from the Transfer Portal to stardom on the 2026 Ohio State football team, including Florida State safety transfer Earl Little, Alabama defensive line transfers Qua Russaw and James Smith, Georgia cornerback transfer Dominick Kelly, and more.This episode of the Buckeyes TomOrrow Morning podcast is presented by Jeff Ruby's of Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

The Ohio State football summer camp season kicks off this week at the Woody Hayes Athletic Center, providing the first look at the players who will become the next generation of college football stars. In this episode of the Buckeyes TomOrrow Morning podcast, Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss what they're expecting to see this week at camp, some of the now-famous names that they first saw at these events in the past, and much more. This episode of the Buckeyes TomOrrow Morning podcast is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today. 

Maneet Chauhan joins the pod to talk about one of Food Network's most ambitious competitions yet: Chopped Castaways. Maneet shares what it was like judging a group of chefs dropped onto a remote island. She reveals why the experience felt unlike anything she's ever done on television and why some of the food served on the island ranks among the best she's ever tasted on Chopped. Maneet also reflects on her latest season of BBQ Brawl, including welcoming Brooke Williamson into the captain's chair, the emotional responsibility that comes with mentoring a team, and why helping chefs recognize their own potential is her favorite part of the job. Plus, she shares stories from her life in Nashville, her philosophy on following culinary instincts, her quest to saber 50 bottles of champagne before turning 50, and her ultimate Nashville food day. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Maneet on Instagram: HERE Learn More about Chopped Castaways: HERE Hosted on Acast. See acast.com/privacy for more information.

Ohio State's 2027 recruiting class could be on the verge of some very big changes. Brady Edmunds, the only quarterback currently committed to the Buckeyes, is visiting UCLA and its up-and-coming head coach Bob Chesney this weekend. What could this mean for Ryan Day's 2027 recruiting class, and how does this fit in with the Buckeyes' pursuit of 2027 QB Trae Taylor, who is currently committed to Nebraska?Juck Miletti of BuckeyeInsiders.com joins host Tom Orr to discuss that and much more on this episode of the Buckeyes TomOrrow Morning podcast.  This episode of the Buckeyes TomOrrow Morning podcast is presented by Jeff Ruby's Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

Chef Jason Dady is one of San Antonio's most prolific restaurateurs, having opened 20 restaurants over 25 years through the Jason Dady Restaurant Group. A San Antonio UNESCO City of Gastronomy Chef Ambassador and Food Network veteran with appearances on Iron Chef Gauntlet, BBQ Brawl, and Beat Bobby Flay, Dady most recently opened Mexico Ceaty, a 25,000-square-foot food hall on San Antonio's River Walk at the Shops at Rivercenter. The concept opened April 20, 2026 and includes eight distinct dining and drinking venues celebrating Mexican and San Antonio food culture, with direct River Walk access.This episode covers the full operational story behind Mexico Ceaty, from a decade-old idea to 196 employees hired in one week.How an 18-month lease negotiation, financing setbacks, and a small Houston bank shaped the opening before a single taco was servedHow targeted social media ads and structured onboarding placed 196 employees across nine concepts in a single weekWhy SOPs and recipes calibrated to the gram are not micromanagement but the only way to maintain standards at scale.André Natera and Jason Dady cover the Eataly-inspired origin of Mexico Ceaty, the nine concepts inside the space, the transition from chef-operator to CEO, profit margin realities across fine dining and fast casual formats, and the EOS Traction L10 meeting structure that creates leadership accountability without requiring the founder in every room. The episode closes with career advice, the importance of stages as learning rather than labor, and rapid fire chef questions.GuestJason Dady on Instagram → https://www.instagram.com/chefjasondady/Mexico Ceaty on Instagram → https://www.instagram.com/mexicoceatysa/LinksSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/Lead Like a Chef App → https://studio.com/apps/andre/leadlikeachef

Chaz Coleman is a native of northeast Ohio and put together an intriguing true freshman season at Penn State before entering the Transfer Portal. He ended up choosing to transfer to Tennessee instead of Ohio State, but has not participated in a number of practices this spring with the Volunteers, and missed team workouts this week. Now, with some Vols insiders hinting that Coleman could potentially leave the program soon, should Ohio State take another crack at bringing Coleman to Columbus if he's available?Tony Gerdeman of BuckeyeInsiders.com joins host Tom Orr to discuss that and more on this episode of the Buckeyes TomOrrow Morning podcast. The Buckeyes TomOrrow Morning podcast is presented by Jeff Ruby's of Columbus, the award-winning upscale steakhouse in downtown Columbus, named one of the top 50 steakhouses in America by Food Network. Just go to JeffRuby.com/Columbus to check out the menu and make a reservation today.

This week, we went deep into our archives to bring you a conversation with the legendary, Anthony Bourdain. In the early days of our show, Lynne Rossetto Kasper, the OG and co-creator of the show, talked with Tony about his book, A Cook's Tour: In Search of the Perfect Meal. He tells us about his adventurous travels, his definition of “perfect meals,” and how his Food Network series by the same name came to exist

In this episode of the Buckeyes TomOrrow Morning podcast, Ross Fulton, the Xs and Os guru at BuckeyeInsiders.com, joins host Tom Orr to discuss a fascinating recent article from Cody Alexander of MatchQuarters.com. You can read that article here: https://www.matchquarters.com/p/af414b32-2870-4ea1-bbf3-b6bd2e0c467fToday's episode takes a deep dive into some of the concepts discussed there, including the Penny Front, Passive Pressure, and a breakdown of why the core concepts Patricia relied on in the NFL were not the same ones he used the most with the Buckeyes in 2025.The Buckeyes TomOrrow Morning podcast is sponsored by Jeff Ruby's of Columbus, the award-winning, upscale steakhouse in downtown Columbus, named one of the top-50 steakhouses in America by Food Network. Check out the menu and make a reservation today at JeffRuby.com/Columbus

This week on News Now, host Taylor Inman dives into some of the best feature stories coming out of Northwest Montana - and this episode has everything from reality TV to community pride to a kid businessman who's already shipping products nationwide.Kalispell pitmaster Stephen Kina of 406 BBQ is competing on the Food Network's brand-new series Chopped Castaways - an eight-episode island survival cooking competition with a $100,000 grand prize. Kina shares how his military background, Hawaiian roots, and love of fire cooking carried him into one of the most challenging experiences of his life, and why he's proud to represent both Montana and Hawaii on the national stage.Then, we take a look inside Two Eagle River School's 24th Annual Art Slam, a vibrant celebration of Indigenous student creativity featuring original paintings, beadwork, poetry, song, and unforgettable performances from the heart of Lake County.Meet retired Kalispell firefighter Alan "Gus" Gustafson - the self-appointed keeper of the Kalispell Fire Department's history. Now 80 years old and more than two decades into retirement, Gus is still on the hunt for lost artifacts, driving a 1925 American LaFrance fire engine, and training the next generation of historians to carry on the legacy.And finally, Duke Rauscher, a Kalispell Middle School student, just won a statewide entrepreneurship award for Rapid Fire Montana - his eco-friendly fire starter business he launched at age 9 and is already shipping across the country.Northwest Montana deserves strong news reporting. Your donation helps continue work like this possible. Learn more at dailyinterlake.com/support A big thank you to our headline sponsor for the News Now podcast, Loren's Auto Repair! They combine skill with integrity resulting in auto service & repair of the highest caliber. Discover them in Ashley Square Mall at 1309 Hwy 2 West in Kalispell Montana, or learn more at lorensauto.com.Visit DailyInterLake.com to stay up-to-date with the latest breaking news from the Flathead Valley and beyond. Support local journalism and please consider subscribing to us. Watch this podcast and more on our YouTube Channel. And follow us on Facebook, Instagram and X. Got a news tip, want to place an ad, or sponsor this podcast? Contact us! Subscribe to all our other DIL pods! Keep up with northwest Montana sports on Keeping Score, dig into stories with Deep Dive, and jam out to local musicians with Press Play.

Chef Gabe Bertaccini joins the pod to talk about his latest Food Network adventure, Chopped Castaways, a wild new spin on Chopped that drops elite chefs onto a remote island where strategy, survival, and cooking skills all collide. Gabe breaks down what made the experience so intense, what surprised him most about judging in that environment, and why the show pushes chefs in completely different ways than a traditional kitchen competition. Gabe also dives into his digital series Cook Like an Italian, sharing how the show became a way to make Italian cooking feel approachable, relaxed, and rooted in joy rather than perfection. He talks about teaching techniques in a more specific, practical way for home cooks, why simplicity matters so much in Italian food, and how creating digital content allows him to connect with audiences differently than competition television. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Gabe on Instagram: HERE Learn More about Chopped Castaways: HERE Hosted on Acast. See acast.com/privacy for more information.

Cassie Yeung joins the pod to share her excitement on being named to the 2026 Food Network Hot List. She talks about the viral “hangover ramen” video that changed her life, growing up in a food-obsessed household, and why she believes cooking should always be guided by “no measurements, just vibes.” Later, Cassie dives into her New York Times bestselling cookbook Bad Bitch in the Kitch, explains why she fought to keep the title, and breaks down the philosophy behind making approachable, craveable Asian-inspired recipes for a social-first audience. Plus: emotional support pickles, dumpling hacks, and Cassie's perfect food day around the world. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Cassie on Instagram: HERE Learn More about Food Network's Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.

This episode was recorded before a live audience at our most recent podcast event, hosted by Walnut Creek Foods and Walnut Creek Cheese and Market. Do you ever wonder why we're all constantly asking ourselves if we did "good enough?" In this episode, we tackle the exhausting drive to seek validation and why we let other people control our happiness. Lee Ann shares about competing on Food Network's Guy's Grocery Games, while Matt gets real about the quiet pressure of wondering if you're measuring up as a dad. We break down the science of why our brains overreact to tiny social snubs and why we always overestimate how much people are actually judging us. Tune in for some quick, daily habits to help you silence your inner critic, build real confidence, and finally stop trying to please everyone.THE SHOW NOTES!Thanks for being a part of our podcast community! You can follow Lee Ann and Matt on Instagram to keep up with happenings in between episodes. Click the link in their name to follow!If you've been around the podcast for any length of time, and you're in our podcast community, we would love for you to join us on our Patreon. Patreon is where you go to support us, get more TAGD content, download exclusive episodes and recipes, and get behind the scenes looks at what's going on with Lee Ann and Matt. Thanks for joining us!If you know anything about us at all, you know a good cup of coffee is important to us - especially “frothy coffee.” Click here to grab some of our These Are Good Days blend coffee - we created this blend and couldn't love it more!Also, we have merch! Grab a tshirt, hoodie, baseball cap, or other swag to show your love for the podcast, or just remind yourself that These Are Good Days! No doubt, we all need a reminder to embrace the joy in the moment, no matter what's going on around us. Check out our storefront here!Thank you to our sponsor Walnut Creek Foods and Walnut Creek Cheese and Market. Walnut Creek Foods creates products that are carried in stores all over the United States. Click here to see where you can locate a store near you that carry their incredible products. If getting packages on your doorstep is more your speed, click here to see all the Walnut Creek Cheese and Market products that can be shipped right to your door!

When you get an email from your child's teacher, have you ever wondered if they're sugar-coating your child's behavior?  Turns out, teachers have some code words for problematic behavior that you should be watching out for!Is there a meal that you can make in 15 minutes or less?  The Food Network asked this question on their social media, and after reading some of the answers, Anna is convinced that most of these people are liars!What job gets yelled at the most?  An MLB umpire has gotten a lot hate over bad calls, and it reminded Anna of the last time she got mad at her daughter's soccer ref… What is your child currently obsessed with? Anna's younger daughter is so obsessed with one common object, that Anna even keeps one on her desk right now!Have you ever left anything at a hotel?  Anna recently left behind a new blazer, and she's skeptical about whether or not she's going to get it back… Brad and Lynne have dated for a few years. Lynne has been offered a promotion at the gym where she works. It's a big step but it would require her to shift her workday to nights. She doesn't want to work evenings and wants to turn down the promotion. Brad thinks it's a bad move to say no to a company where she wants to grow. Lynne says they'll never see each other with her new hours. What would you do?

Is that a road trip calling? As Carl Ruiz prepares for his epic trek to "Memphis in May"—aka the Superbowl of Swine—the studio turns into a masterclass on CB radio jargon, rock and roll myths, and the nerves behind a big comedy special.​From debunking the legendary Lonnie Mack guitar solo on Roadhouse Blues to the truth about why celebrity chefs "shill" for copper pans, this episode is a deep dive into the weird, wild world of late-night radio and life on the road.​Highlights from the Studio:​The Lonnie Mack Rumor: Vic Henley settles the score on whether Robbie Robertson actually played that solo.​CB Lingo 101: Why you should never call anyone a "good buddy" at a truck stop unless you're looking for a very specific type of companionship.​Mark Normand's Big Week: The internal panic of performing on Fallon while running on 11 melatonin and the "coat hanger" posture of his new special.​The Chef Reality Check: Carl explains why Food Network stars end up selling knives at 3:00 AM just to keep the lights on. 5/16*THESE EPISODES ARE NOW THEY'RE OWN PODCAST CALLEDOpie: Final Mic Drop https://www.spreaker.com/podcast/opie-final-mic-drop--6950078Follow along in chronological order of my last year of radio*

Chef, restaurateur, and Food Network fan-favorite Jet Tila returns to the pod for a catch-up on everything from family life to building a career that spans restaurants, television, cookbooks, and teaching. Jet dives into the new season of Ready Jet Cook, breaking down the philosophy behind fast, flavor-packed cooking and why teaching the “why” behind techniques is just as important as the recipes themselves. He shares what keeps him coming back to competition shows, and how he approaches pressure in the kitchen after years of competing. Plus, later on, Jet turns the tables on Jaymee to ask her about her perfect food day. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Jet on Instagram: HERE Learn More about Ready Jet Cook: HERE Hosted on Acast. See acast.com/privacy for more information.

Phillip Frankland Lee is the co-owner and executive chef of Scratch Restaurants Group, the Michelin-starred hospitality company he operates with his wife and executive pastry chef Margarita Kallas-Lee. The group includes Sushi by Scratch Restaurants, Pasta|Bar, NADC Burger, and Shokunin. Lee is a Top Chef Season 13 competitor, San Pellegrino Young Chef 2015 finalist, Zagat 30 Under 30 honoree, and Food Network record holder for most consecutive competition wins. This is his third appearance on Chef's PSA.His argument is direct: you can open a restaurant for $10,000 or less, break even in 60 days, and scale that model to 32 locations if you keep the footprint small, the staff lean, and every concept focused on one core product.How taking over already-permitted spaces eliminates the buildout cost that kills most restaurant openingsWhy small tasting-menu formats scale better than large casual concepts and how the math actually worksWhere chef inspiration ends and outright copying begins, and why that line matters more now than everAndré Natera and Phillip Frankland Lee cover the organic growth of NADC Burger from free pop-ups to multiple locations, the conversion of a Pasta|Bar location into a 22-seat boutique steakhouse, Lee's open world RPG framework for handling adversity, hard lessons from sharks and risky partnerships, and the detailed debate on homage versus originality in culinary culture. The episode closes with a preview of his upcoming podcast Fire the Board and new Austin-area concepts.GuestPhillip Frankland Lee on Instagram → https://www.instagram.com/phillipfranklandlee/LinksLead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

Pitmaster and restaurateur Rashad Jones joins the pod to talk about his journey from backyard barbecue obsession to building Big Lee's Barbecue into a barbecue destination. Rashad shares the Thanksgiving meal that sparked it all, the legacy of Uncle Leon, and how hospitality became the foundation of everything he does. He also opens up about his “renegade barbecue” style, the Food Network recipes that mean the most to him, and his return to BBQ Brawl - this time as a judge. Plus, Rashad breaks down what makes great barbecue, the pressure of competition, and his ultimate barbecue side dish Mount Rushmore. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Rashad on Instagram: HERE Learn More about BBQ Brawl: HERE Hosted on Acast. See acast.com/privacy for more information.

I'm a wife, mom of 3, professional recipe developer, and crazy BBQ lady. I probably have more grills than you have pairs of shoes (last count was over 20). My love language is food and BBQ is my most favorite medium! There is nothing better than setting down a platter of lovingly smoked meats to serve friends and family. If you feel the same way (even if you're brand new to the BBQ world), then you're in the right place. When I sit down to create a new recipe for my site, I think back on Susie in 2005 when she first lit a fire and threw some meat on the grill hoping it would come off edible. I believe making delicious food on the grill should be accessible to everyone, and that's where Hey Grill Hey comes in. We're a site for the "everygriller." I'm here to help you make better BBQ so you can feed the people you love and become a backyard BBQ hero. It's taken a lot of time, patience, and mistakes (sooo many mistakes), but I've come a long way from those early days of figuring out how to grill. Over the past decade, my name and business has grown to be synonymous with good BBQ. I've appeared on Food Network in a handful of shows, taught BBQ classes to thousands, judged competition BBQ, and achieved two separate Guinness World Records. Hey Grill Hey is now a full-time family business, with my husband and I working hard with our awesome staff to grow the company to include a full line of rubs, sauces, and grilling gadgets. Our website sees over 2 million views each month, and we even have an app and a private membership club to help everyone become a backyard BBQ hero.

What's that old technology you still use? Anna was shocked when she saw a man using something that can't possibly still work! Suspicious...but not illegal. Raven is suddenly very suspicious of everyone who walks by his house that he doesn't recognize. Anna and Raven come to terms with the fact that almost everyone does things that are suspicious but not necessarily against the law.  Happy Cinco De Mayo! Anna and Raven wonder what ingredient the perfect guacamole needs, and Food Network's Chef Plum has a controversial take on lemon juice!There's a new trend to ask your child can guess the end of toxic phrases that parents used to say! Anna asked her seven-year-old to complete the phrases!  There are certain things that you should never say to your significant other! Anna and Raven say it to their spouse to get their reaction!Anna & Raven discuss your “Oh no, I am getting old” moments. Injured backs from a sneeze to Anna's complaints in a restaurant. There really are no boundaries here when aging!  Olivia Rodrigo said that she refuses to date any guy that wants to go to space. What's your dating deal breaker?¡Mas Cinco!  Food Network's Chef Plum talks to Anna and Raven about how to make the perfect margarita!  First things first, don't use a store-bought mix. Making your own mix is easier than you think, and Plum is gonna show you how!Is it ever acceptable to tip with something that isn't cash? Raven found himself with an empty wallet the other day, so he decided to tip the repair guy in an unconventional way!Henry has amassed a collection of trophies. Pickleball, poker, and various other tournament trophies. His girlfriend, Caroline, thinks they look so tacky on their family room mantle and wants them put in the basement, but he is insistent on leaving them there. He thinks they're hilarious, and he's proud of those achievements! Would you be okay with having "participation" trophies on your fireplace mantle?

Show IntroIt's about damn time we lightened it up, like fully and completely, Jesse. And I thought what better way than to catch you up with modern slang. Who knows? Maybe it'll make your next barn sale even more fun!(JH) And Jesse...I'm gonna start REALLY easy. This first batch comes from FOX 5's Tyler Thrasher. Here goes:"Clanker" is a derogatory term for robots or artificial intelligence. The term originated from the "Star Wars: The Clone Wars" animated series, where it was used as a slur for battle droids, and is now being used again as robots and AI become more prominent in daily life, according to a video of middle schoolers explaining "Clanker" to their teacher, user @mr_lindsay_sped, on TikTok. If your middle-school student is used to a Roomba at home cleaning the floors, you may start to hear the word "clanker" being thrown around as if they are having an argument with one another."Crashout" means to "throw a fit," "lash out," or have a "meltdown". The term has a new meaning for Gen Alpha, as previous generations used it to mean "go to sleep hard." This one has been around a bit longer than "Clanker," but is likely the most common Gen Alpha slang term you will hear going into this new school year. To be honest, at least this one has some usefulness for adults as well. Because doesn't inflation, traffic and the 5 a.m. alarm make us all want to "crashout?""67" is from a viral meme associated with the song "Doot Doot (6 7)" by Skrilla. It is also linked to NBA star LaMelo Ball, who is 6'7" tall. It can be used for basketball references, to mean someone is "very tall," or in a comedic context to mean "so-so."Chopped - No, parents. This isn't a reference to The Food Network. "Chopped," in this context, means "bad," "ruined," "messed up" or of "poor quality.""Wow, did you see McKynleigh's outfit today? It is chopped." SDIYBT - Where do we even begin with this one? Here goes nothing. This is a niche internet acronym with conflicting definitions, including "Start diggin in yo butt twin" from a SpongeBob meme and "Stay driven, inspire yourself, be true." It is an internet acronym blending casual speech and texting culture.It is more likely the first one they're referencing, if we are being totally honest. Meltmaxxing- is a meme where you film yourself appearing to "melt" by letting your face go slack and double-chinned.The term Opp is a shortened version of "your enemy. Aura, an updated version of "vibe," refers to their perceived stylishness and strong presence.Maxxing, which is a slang term for optimizing one's physiSend us Fan MailSupport the showSupport Curious Cat, an independent, human-made podcast!Anxious about AI? Take two minutes to contact your local politician and ask them to tap the brakes on this technology. Still worried? Contact one of the orgs below and get involved. But for today, hug your kid, cook food and really breathe in deep as it simmers, walk in nature, brush a cat, donate to the food bank, brew a cup of tea, or draw a five-minute portrait of your dog. ***Is AI the Devil? on Substack!***Hero Organizations:80,000 HoursCenter for Humane TechnologiesState of Surveillance, an organization that helps foster online privacyBuy Curious Cat Podcast a Coffee!

Chef, restaurateur, and Food Network favorite Esther Choi returns to the pod to catch up on a massive new chapter of life: Motherhood. Esther opens up about her debut cookbook, and her new Food Network YouTube series, Cooking with Choi. Esther dives into her upcoming cookbook, Hand Taste: Cook Like a Korean Grandmother, why kimchi was non-negotiable for the book, and what readers can expect from the recipes. Plus, she talks about finally getting to live out a lifelong dream: teaching people how to cook on screen with her new series Cooking with Choi. And later, Esther breaks down the chaos of co-hosting 24 in 24: Last Chef Standing, what it's like surviving 36 straight hours on set, why chefs are lining up to compete in one of Food Network's toughest competitions, and what really separates the last chef standing from everyone else Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Esther on Instagram: HERE Learn More about Cooking with Choi: HERE Learn More about Food Network 24 in 24: HERE Hosted on Acast. See acast.com/privacy for more information.

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An intensive traditional foods program aimed at curbing diabetes is credited with major weight loss and health benefits for some of its participants. Native Food for Life is a collaboration between tribal health officials and the Physicians Committee on Responsible Medicine. Native America Calling had an inadvertent role in the program's inception on the Navajo Nation almost two decades ago. It has since expanded beyond the Southwest. Did pemmican bread pudding sway the judges who awarded Diné chef Justin Pioche champion of the “Indigenous Inspiration” episode of the Food Network's “Chopped” cooking competition? Pioche is busy back to work at his Fruitland, N.M.-based Pioche Food Group business, but is taking time out to reach out to his fans, both new and old, after his high-profile success. GUESTS Justin Pioche (Diné), chef and owner of Pioche Food Group and James Beard Award Best Chef finalist Jenson Yazzie (Diné), photographer Dr. Josie Howard (Cherokee), psychiatrist Dr. Neal Barnard, adjunct professor of medicine at the George Washington University School of Medicine in Washington, D.C. and president of the Physicians Committee for Responsible Medicine Break 1 Music: Ch'iya'a'n Biyiin/Native Food Song (song) Radmilla & Herman Cody (artist) Shi Kéyah (album) Break 2 Music: Heartbreaker (song) Sage Lacapa (artist) Heartbreaker (single)

Today's guest is Julie McAllister, a Charleston-based baker known for her hyperrealistic cakes. Julie transforms cake, fondant, and modeling chocolate into lifelike creations—from magnolias and oysters to designer handbags and Charleston architecture. She has also been a contestant on Netflix's “Is It Cake?” and Food Network's “Holiday Wars.” Julie joins host Jessie Sheehan to talk about her baking journey, from childhood cake mixes to discovering her love of decorating in grad school after a memorable Christmas tree cake attempt. She shares how she taught herself how to decorate cakes from cookbooks, her early days juggling a 4 a.m. bakery shift with a full-time job, and how she built a business focused on hyperrealistic cakes. They also dive into Julie's signature work, from groom's cakes to custom creations, and she walks Jessie through some of her most memorable designs, including a handbag cake for her Reese Witherspoon and a citrus topiary cake made of mini cakes. Get our Mom's the Bombe Issue Visit cherrybombe.com for subscriptions, tickets to upcoming events, and more. More on Julie: Instagram, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Many people know Maneet Chauhan as a Food Network competitor and judge, a cookbook author, and a trailblazing chef and restaurateur, but it's almost impossible to keep up with all her projects. Not only does she run Chauhan Ale & Masala House in her hometown of Nashville, she's also behind The Mockingbird, another Nashville favorite, and she and her husband recently opened eet, a new restaurant in Disney Springs, Florida. In recent years, she's written two cookbooks and appeared on shows like Chopped, BBQ Brawl, Maneet's Eats, and Tournament of Champions, where she became the first two-time winner in the show's history. Sid talks to Maneet about how she honors traditional Indian cuisine while making it modern and accessible, why she sees BBQ as a global language, and how she's turning her 50th birthday into a year-long celebration. For more info visit: southernliving.com/biscuitsandjam Episode Art Courtesy of Southern Living/ Morph Hospitality Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jason dabbled in "Real Housewives of Rhode Island," and will stay for the ride, Colleen tells us about Food Network's upcoming "Chopped Castaways," Holly continues on her "Beef" journey on Netflix, big ratings for Season 2 of "The Pitt," and Jason is VERY excited for new "9-1-1 Nashville" casting newsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Evan's Miami Heat lost to the Charlotte Hornets, and Bam Adebayo left the game after a dirty play from LaMelo Ball. Should LaMelo have been punished? Is Heat Culture dead? We also learned that Magic Johnson is a fan of the show! Then, Celebrity Chef Michael Symon stops by the studio to talk about the newest season of his Food Network show. Plus, WWE Superstar Je'Von Evans joins the show ahead of his big match at WrestleMania 42! Learn more about your ad choices. Visit podcastchoices.com/adchoices

We have a HUGE hour of WWE Guests. First, Former WWE Champion Big E & WWE Commentator Peter Rosenberg stop by the studio. Also, WWE Superstar Je'Von Evans bounces into the studio. Plus, Celebrity Chef Michael Symon stops by to talk about the new season of his Food Network show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

I'm cooking for two people who actually know what they're doing in the kitchen, so obviously I make chicken schnitzel with an apple fennel salad and a blue cheese olive tapenade thing that somehow really worked. We get into everything from Food Network and travel shows to burger trends, bread options and Andrew has me fully spiraling about salmonella. This one is chaotic, super food nerdy, and one of my favorite hangs in a while. New episodes of Andrew Zimmern's Wild Game Kitchen premiere on May 25th during Grill Week on Tastemade. https://www.tastemade.com/shows/wild-game-kitchen Follow Andrew: https://www.instagram.com/chefaz Antonia: https://www.instagram.com/chefantonia Sponsors: Everything420 - https://upf.ai/8l07uvec Magic Spoon - You can get $5 off your next order, including the Protein Pastries, at https://MagicSpoon.com/BURNING. Ro - Go to https://ro.co/burning to see if you're eligible for the new GLP-1 pill on Ro. BetterHelp - When life feels overwhelming, therapy can help. Sign up and get 10% off at https://BetterHelp.com/bert. #AndrewZimmern #AntoniaLofaso #ChickenSchnitzel #FoodDebates #BurgerBash #FoodNetwork #KitchenChaos #AnthonyBourdain #SOBEWFF SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream FREE BERT on Netflix: https://www.netflix.com/title/81696123 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour Subscribe to Berty Boy Clips: https://www.youtube.com/@BertyBoyClips For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

On January 2, 2000, eighteen-year-old Zebb Quinn finished his shift at Walmart in Ashville, North Carolina and set off to look at a used car with his co-worker, Jason Owens. Halfway to their destination, Zebb told Jason he received an important call on his pager and needed to return the call immediately and they would have to postpone their plans to look at the car. That was the last time anyone saw Zebb Quinn. For weeks, Zebb's family and the Ashville police searched for the teenager, but it was as though he had disappeared into thin air. Then, to everyone's surprise, Zebb's car was found in a parking lot not far from the hospital where his mother and sister worked, as though someone had left it in a conspicuous place where it would be found. But more surprising than the discovery of the car itself was the incredibly strange and unexpected evidence found inside the vehicle, including several markings on the windows in red lipstick and a live black labrador puppy. References Alexander, Phil. 2000. "Police, family puzzled by Arden teen's disappearance." Asheville Citizen-Times, January 21: 11. Bever, Lindsey. 2015. "N.C. man charged in murder of Food Network star, her." Washington Post, March 18. Brevorka, Jennifer. 2004. "Police release tape in case of teen's disappearance four years ago." Asheville Citizen-Times, January 1: 15. Burgess, Joel. 2022. "Judge accepts plea deal in cold case." Asheville Citizen-Times, July 27: 1. —. 2022. "Zebb Quinn's killer dead, says Owens." Asheville Citizen-Times, July 22: 1. DeGrave, Sam. 2018. "Lawyers clash in Zebb Quinn case." Asheville Citizen-Times, March 16: 1. Forrest, Brett. 2001. "The vanishing." Spin, February 1: 90. Kepley-Steward, Kristy. 2020. "20 years after the disappearance of Zebb Quinn, still very few answers." WLOS News, January 3. King, Kimberley. 2022. "Former friend shares about 'pathological liar' Owens ahead of plea deal in Zebb Quinn case." WPDE News, July 22. Maxwell, Tonya. 2001. "Questions abound in Quinn case." Asheville Citizen-Times, January 2: 9. Morrison, Clarke. 2005. "Detectives hope re-enactment will jog memories." Asheville Citizen-Times, January 14: 1. 2012. Disappeared. Produced by Peacock Productions. Performed by Peacock Productions. Tomlin, Robyn. 2000. "A mother pleads: Where is my son?" Ashville Citizen-Times, August 6: 1. Warren, Sabian. 2012. "Dog a living link to Quinn cold case." Asheville Citizen-Times, April 20: 1. —. 2015. "Suspect destroyed bodies." Asheville Citizen-Times, March 21: 1. Cowritten by Alaina Urquhart, Ash Kelley & Dave White (Since 10/2022)Produced & Edited by Mikie Sirois (Since 2023)Research by Dave White (Since 10/2022), Alaina Urquhart & Ash KelleyListener Correspondence & Collaboration by Debra LallyListener Tale Video Edited by Aidan McElman (Since 6/2025) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.