Best Menu Feed Podcasts (2025)

Lots of LTOs and permanent menu items launched recently, as innovation accelerates. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, started with the big news: Crispy Chicken Strips are now on McDonald’s permanent menu—the mega-chain’s first new menu item since 2022. Arby’s continues its LTO collabor…

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Vikas Khanna and the Beautiful Lie That Saved His Childhood 49:15

Play Pause

4d ago49:15

49:15

When Vikas Khanna was growing up in a small town in India, the world was stacked against him. He was bullied by other children for wearing braces on his legs and not being able to play like them. But his grandmother and sister saw him for who he truly was: a lion. They brought him into the kitchen, and he roared to life. An extraordinary life at th…

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Marie Dressler at Pickfair 6:22

6d ago6:22

6:22

Mani Irani - Aug 15, 1987

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Roommates, Margaret and Rano 2:13

7d ago2:13

2:13

Mani Irani - Aug 15, 1987

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No Dal For Mani 11:38

7d ago11:38

11:38

Mani Irani - Aug 15, 1987

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Mani Faces Baba's Death 10:00

8d ago10:00

10:00

Mani Irani - Aug 15, 1987

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Twins Tour Mexico and US 25:02

9d ago25:02

25:02

Sohrab Irani - Aug 15, 1987

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474 – Malvoisin, the Evil Neighbor 37:38

7d ago37:38

37:38

Rufus was marching North to directly challenge de Mowbray and anyone foolish enough to follow him. And of course he was. There was only one response this King was ever going to have to de Mowbray’s instigation. War. The post 474 – Malvoisin, the Evil Neighbor first appeared on The British History Podcast.…

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Baba Enjoys Humor 5:20

10d ago5:20

5:20

Mani Irani - Aug 15, 1987

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Pilgrim Sees Baba and Laments 8:59

11d ago8:59

8:59

Eruch Jessawala - Aug 11, 1985

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Kid Yourself, He Is In Your Midst 5:40

11d ago5:40

5:40

Eruch Jessawala - Aug 11, 1985

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Shepherd Watching His Flock 6:05

12d ago6:05

6:05

Eruch Jessawala - Aug 11, 1985

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Chain chefs share menu insights 35:40

13d ago35:40

35:40

Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality, together moderated a menu innovation panel at the Restaurant Leadership Conference last Monday in Phoenix. Participants included operators from Popeyes, Noodle’s & Company, Potbelly, Applebee’s …

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Is Spring Produce Actually Good? 39:53

11d ago39:53

39:53

Spring has sprung, but Chris isn’t sure spring produce is actually worth the hype. So noted asparagus enthusiast Shilpa Uskokovic joins him to gush about the joys of the season. They’ll also answer listener questions about ramps, managing the first few weeks of CSA season, and more. Recipes & Links: Crispy Miso-Butter Fish With Asparagus Grilled As…

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Laurie Woolever and the Cone of Silence 57:43

11d ago57:43

57:43

Laurie Woolever has worked for chefs you've definitely heard of, most notably Anthony Bourdain and Mario Batali. Those two men are notorious for their outsized appetites, but in her new memoir, "Care and Feeding," Woolever gets raw and real about her own insatiable need for drugs, alcohol, and extramarital affairs while navigating the grossness and…

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Wendy's rolls out new line of Frostys 33:33

20d ago33:33

33:33

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants’ promotional events in New York City. Pat had high tea featuring Portillo’s menu items, and Bret went to a preview of the first United States loca…

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473 – Stage Management 38:52

20d ago38:52

38:52

So, when we left off, Anselm finally had his Pallium, and Rufus got… well… Rufus got all the independence and freedom from Church interference that he could have hoped for. Even better, his Bishops were on the same page as him and were supporting the King’s independence from Rome. The post 473 – Stage Management first appeared on The British Histor…

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I Need a Weeknight-Friendly Pantry (rerun) 31:24

20d ago31:24

31:24

Gillian has found herself working from home permanently and finds getting to the grocery store just isn't what it used to be. So, she's turned to Chris and Shilpa to help her stock her pantry and get her out of her weeknight rut. Recipes featured in the episode: Jammy Onion and Miso Pasta Creamy Tahini and Harissa Beef Hummus Bowls with Merguez-Spi…

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Roy Choi and the Out-of-Body Emeril Experience 1:03:41

18d ago1:03:41

1:03:41

Growing 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, especial…

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Pickle-mania sweeps restaurants 35:24

27d ago35:24

35:24

Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, attended Popeyes’ pickle reveal at the chain’s flagship Times Square location in New York City. The restaurant was decked out in green fro…

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I Need Matzo Ball Soup 34:20

27d ago34:20

34:20

Janae has been struggling to make the perfect matzo balls for 6 Passovers now. What's worse, even though everything else on Janae's seder table is delicious, her mother-in-law won't let her forget her matzo ball fails. So Janae turns to Chris & Kate Kassin for help making tender, fluffy dumplings that won't fall apart in her soup. Recipes & Links: …

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Byron Gomez and the American Dream 1:01:30

27d ago1:01:30

1:01:30

Byron Gomez and his family arrived in the United States from Costa Rica when he was eight years old, and he was in for the shock of his young life. He spoke Spanish at home, he'd never seen snow or even a winter coat, and he had to find his place in a world that didn't always want him there. But at age 15, he found restaurants. He put in the very h…

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Beverages catch fire 37:44

1M ago37:44

37:44

Beverage concepts are proliferating across the country, and for good reason. As Pat Cobe, senior menu editor of Restaurant Business, reported recently and discussed on this week’s podcast, Gen Z has become a generation of afternoon treat-buyers and they enjoy rewarding themselves with something colorful and refreshing that they can exhibit proudly …

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BA Bake Club: Pistachio Bundt Cake 40:26

1M ago40:26

40:26

Pistachios are Having A Moment. And Shilpa LOVES cake. Enter: the tender, flavorful Pistachio Bundt Cake. Jesse and Shilpa break down why this blender cake (and other nut-based cakes) work and address listener questions, including the one on everyone's mind this month: how to properly grease a bundt pan so your cake comes out in one piece, every ti…

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Tinfoil Swans Is Serving Up Season 3: April 8, 2025 2:29

1M ago2:29

2:29

The award-winning Tinfoil Swans podcast from Food & Wine is back on April 8. We're bringing you even more intimate, informative, surprising, and uplifting interviews 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 …

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472 – Radicals 35:51

1M ago35:51

35:51

We have spent a lot of time with the situation between Anselm and Rufus, and all their messy interpersonal drama, but we haven’t really discussed the true elephant in the room. Radicalism. The post 472 – Radicals first appeared on The British History Podcast.

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Chef Scott Davis on Noodles & Company's revamp, plus more menu upgrades 29:48

1M ago29:48

29:48

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano’s updates, which include Wagyu meatballs and Ch…

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I Need Elevated Weeknight Meals (Rerun) 30:19

1M ago30:19

30:19

Cait often devotes her weekends to involved kitchen projects that yield restaurant-quality results. But she's looking to bring that feeling into her weeknights, when time is harder to come by. Chris enlists Kendra Vaculin's help to give Cait's weeknight cooking that chefy quality she's been missing. Recipes & Links: Meatball Soup with Beef Stew Vib…

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Encore: Kevin Gillespie and the Restaurant of a Lifetime 54:37

1M ago54:37

54:37

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 …

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471 – How To Lose Friends and Irritate People 38:06

1M ago38:06

38:06

It was January of 1095 and Rufus was still at war with his eldest brother, Duke Robert. A war that could have been avoided if the Red King had simply kept his word… or even just apologized. But he wasn’t interested in doing either of those things, so people were dying in Normandy. The post 471 – How To Lose Friends and Irritate People first appeare…

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A closer look at spring's menu makeovers and fruity flavors 30:20

2M ago30:20

30:20

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever. It’s also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a co…

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I Need Plant-Based Protein 27:39

2M ago27:39

27:39

George has heard that quinoa is a high-protein superfood, but he's never been able to cook it right. Chris and Shilpa step up to help answer the question behind his SOS. See, while quinoa is higher-protein than other grains, there are better options when it comes to plant-based protein. So Chris and Shilpa try to get George on board with lentils an…

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Encore: Kylie Kwong and the Five Glass Ghosts 56:26

2M ago56:26

56:26

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 alw…

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470 – Tough Treaty 41:01

2M ago41:01

41:01

As I’ve mentioned a few times… we are discussing one of those periods of history where everything was kind of happening all at once. This presents a challenge when trying to create a clear narrative that you can follow, while also staying true to the order of events. And that’s assuming there is a clear […] The post 470 – Tough Treaty first appeare…

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Back to Basics: The Cooking Mindset 43:17

2M ago43:17

43:17

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct…

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Back to Basics: Mastering Sauces 38:28

2M ago38:28

38:28

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case f…

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Back to Basics: The Perfect Pot of Rice (Or Any Other Grain You Can Think Of) 36:45

2M ago36:45

36:45

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Why is making stovetop rice so dang hard?! Today, Chris and Kendra Vaculin address the world of grains, including how to make the perfect pot of rice and why the pack…

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Restaurant chains roll out seafood specials for Lent 37:14

2M ago37:14

37:14

Lent is upon us, and that means seafood specials at restaurants across the country, both for Catholics who refrain from eating meat on Fridays during the six-week period, and for those for whom it has become a seasonal lifestyle for other reasons. Pat Cobe, senior menu editor of Restaurant Business, noticed some relatively unusual fish, such as Ala…

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Back to Basics: Conquer Protein 34:10

2M ago34:10

34:10

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook. Animal proteins can be the most expensive part of your dish, and that's a lot of pressure. So today, Chris and Amiel Stanek are here to make perfection attainable, fr…

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