Dave is joined by Jacob Soboroff, MS Now senior correspondent and author of the book 'Firestorm.'
Dave makes a lettuce cup dish that takes Jacob back to his past, and then they discuss the Los Angeles fires, which are the subject of Jacob's new book, as well as his personal experiences having grown up in the area.
They finish with a MOIF comparing Los ... Show More
Jan 26
Dry-Aged vs. Wet-Aged Steak, "The Secret," and the American Chef Pantheon With Bill Simmons
Dave is joined by the Podfather himself, the founder and CEO of The Ringer, Bill Simmons. Dave makes steaks that challenge Bill's wet-aged vs. dry-aged opinions, and then they discuss his "secret to basketball," which applies to much more than just sports—and explains Bill's uniq ... Show More
1h 27m
Jan 15
Tteokbokki Three Ways and Soft-Chewy Texture
Dave makes tteokbokki, a classic and delicious Korean street food, three different ways. He talks about the genius of how the dish is served, how gnocchi may have opened a pathway to tteok acceptance in America, and his love for soft-chewy texture, with hopes it might someday be ... Show More
48m 17s
Jan 12
Truly Tasting Through Plain White Rice
Dave makes one of his favorite dishes, one he is still trying to truly taste: a plain bowl of white rice. He talks about trying to train his palate to tune out all of the noise, with plain white rice serving as his guide. Dave also asks whether the Michelin Guide, the world, or e ... Show More
34m 18s
Oct 2016
66. Alton Brown (Chef, Author) - Easy-Bake Oven/Hard Knock Life
Since 2008, Big Think has been sharing big ideas from creative and curious minds. The Think Again podcast takes us out of our comfort zone, surprising our guests and Jason Gots, your host, with unexpected conversation starters from Big Think’s interview archives. Cook, writer, an ... Show More
50m 11s
Mar 2025
Queer Eye’s Antoni Shares the Surprising Ways That Food Can Change Your Life
This week, JVN and Antoni Porowski serve up a delicious conversation on the intersections of food, identity, and personal growth. From Antoni’s culinary journey to the ways food connects us to our past, present, and future, they explore how what we eat can reflect who we are. Ant ... Show More
40m 21s
Nov 2019
Ep. 101 - Movie 4 (Part 1) w/ Lauren Shippen & Briggon Snow
Lauren Shippen (The Infinite Noise) and Briggon Snow (The Bright Sessions) join Schubes to discuss the Harry Potter and the Goblet of Fire movie! Topics include: shattering Lauren’s world, swiveling chairs, The "Top O' The Mornin'" sign, Barty Crouch Sr.’s mustache, puberty, Krum ... Show More
1h 15m
Jul 2023
Tim Minchin, chargrilled vegetable & orecchiette salad with pesto and a Pinot Noir
Nick and Angela welcome their first Grammy-nominated guest to DISH HQ.
Writer, actor and composer Tim Minchin was born in the UK and raised in Perth, Western Australia. He gained notoriety when he won the Perrier Best Newcomer Award at the Edinburgh Fringe Festival in 2005 and ... Show More
32m 54s
Oct 2022
David Harewood, a steak sandwich and fries
Nick and Angela welcome another MBE to Dish HQ.
The incredible actor and author David Harewood brings some Hollywood to proceedings this week. Star of stage and screen, he has appeared in major TV shows like The Night Manager with Olivia Colman and Tom Hiddleston, Super Girl a ... Show More
32m 21s
Dec 2024
Rob Brydon, rib eye steak with tarragon, parsley & garlic butter and a Barolo
In this festive episode of Dish, Nick and Angela are joined by the beloved Welsh actor, comedian and broadcaster, Rob Brydon MBE. Rob’s career began on radio before his BBC Two mockumentary Marion and Geoff put him on the TV map in 2000. Career highlights include his portrayal of ... Show More
43m 38s