Tinfoil Swans

If you're a fan of The Office, you're probably aware that co-star Angela Kinsey and her husband Joshua Snyder host an ultra-charming cooking show, but do you know how a giant pot of soup factored into their romance? They joined Tinfoil Swans to talk about their warm, wonderful, and empowering new cookbook; the way they feel when someone is rude to a waiter; the anxiety that still sometimes comes alongside the check at a restaurant; soup as a love language; and why Angela will in fact take those last two pieces of broccolini home in a doggie bag. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cassandra Peterson — better known as Elvira, Mistress of the Dark — grew up as a misfit kid with a bad perm, burn scars, and a mother who told her she'd never make it. Despite it all, she became a Las Vegas showgirl, a Groundling, a horror icon, and a beacon for weirdoes everywhere. The "Martha Stewart of the Macabre" talks about her new cookbook, the cooking tip Vincent Price gave her, the advice she didn't take from Elvis, and the power of entertaining to build community — even if it all goes hilariously wrong. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Harry Hamlin shares how his Sunday Bolognese went from a Real Housewives lunch to an open-source food company, the reason his psychology degree informs his hosting (at parties that serve as exposure therapy for his wife, Lissa Rinna), and why it's so important to him to support hunger relief groups. Did you know he's owned an energy company for almost 30 years? The actor, activist, and entrepreneur goes deep on his belief in ingredient transparency, the struggle meals he ate growing up, wooing Rinna, and why the podcast they host together is how they're finally getting to know one another on a deeper level. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that would welcome future generations in the vast and varied cuisine of her homeland. In this encore of one of our favorite first-season epsiodes of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

2009 F&W Best New Chef and Houston icon Bryan Caswell opens up about single fatherhood, second chances, and his comeback with Latuli — plus the "redemption lies tomorrow" mindset reshaping his kitchen, and the time he sneaked into Jean-George Vongerichten's kitchen and came out with a job. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

From fixing radios and writing slam poetry as a kid in the Bronx, to becoming one of the most celebrated pastry chefs and community builders of her generation, 2021 Food & Wine Best New Chef Paola Velez has never followed the expected path. Along the way, she’s embraced subcultures that gave her belonging, built spaces where strangers connect over shaved ice and cocktails, and redefined what it means to be a chef — on social media, in restaurants, and in the wider world. In this conversation, she shares the courage it takes to choose joy in the face of struggle, the humility behind turning down a major accolade, and the celebrity chef moment that meant everything to her mom. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

From three-mile walks to school in Guyana and “punishment baking” with his aunt to becoming the first pastry chef named a Food & Wine Best New Chef, Tavel Bristol-Joseph has never followed the expected path. In this episode, he shares the chaos and music of landing in Brooklyn, the quiet ritual he keeps each birthday to honor his late father, and why he believes cooking is just the vessel for something much bigger. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food & Wine’s longest-serving editors in chief, Dana Cowin and Hunter Lewis, invite you into a revealing conversation about the history and impact of the Best New Chefs accolade since it started in 1988. From the early days of scouting talent with notebooks and stringers to today’s rigorous process shaped by mentorship, community, and culture, they share behind-the-scenes stories, heated debates, and the unforgettable moments that have defined the program — and American dining — for nearly four decades. Plus, can you beat them in a chef trivia quiz? For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food & Wine editor in chief Hunter Lewis shares the untold story behind the magazine’s iconic Best New Chefs list and reveals the 2025 class. From the intense debates that shape each year’s BNC decisions to the lessons he’s carried from his days as a three-sport "prep jock," line cook, and local journalist, Lewis reflects on the long, strange trip that led him to the helm of Food & Wine. Along the way, he opens up about why he still calls himself a "glorified home cook," his upcoming cookbook, his brush with Anthony Bourdain, how he approaches leadership, and the future he sees for restaurants in America. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From poring over cast-off food magazines in a Brooklyn laundry room to opening a New York restaurant at 25 and being nearly undone by a single New York Times mention, Edward Lee has lived through the exhilarating highs and bruising lows of the kitchen. On this episode, he goes deep about the worst lunch service of his life, how moving to Kentucky after 9/11 gave him the space to make mistakes and grow, and why revealing his Korean name on Netflix's Culinary Class Wars became one of the most important moments of his career. He also shares how he’s working to banish plastic from restaurant kitchens, why bartenders deserve more protection than they often get, and what he's hoping to teach his daughter about her Korean heritage. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Samin Nosrat has changed the way so many of us think about food, cooking, and connection. You may know her as the bestselling author of Salt Fat Acid Heat, her joyful Netflix series of the same name, or her wildly popular podcast Home Cooking. But in this conversation, she goes far beyond recipes. Samin opens up about growing up as a book-loving outsider with a very particular notion of cool, the early fan mail she wrote, the lessons she learned in the fires of Chez Panisse, the unexpected weight of fame, and why more than ever, she sees food as the most precious gift we can give one another. She also shares stories from her newest book Good Things, the weekly dinners that ground her, how her journaling habit came in handy decades later, and her secret connection to a particular puppet. See more about the episode on foodandwine.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

You know Regina King from her decades of extraordinary performances — from her teenage roles on the sitcom 227 and the movie Friday to Watchmen, The Leftovers, The Boondocks, If Beale Street Could Talk, and so many more. But a conversation at the Food & Wine Classic in Aspen showed a different side of the Oscar-winning actress: the daughter, the sister, the mother, the cook, the traveler, the dreamer, and now the wine entrepreneur. She revealed how as a kid, she and her sister would put on performances, reciting poems and doing one-act plays. She talked about her grandmother's pound cake recipe she has framed on her wall, the extraordinary way her mom cooks vegetables, and the freedom she found traveling solo in France. And she opened up about her son Ian, and his unique talent for finding beauty in the most mundane things — bringing new life to forgotten objects, going barefoot and in shorts in the winter, and finding so much joy in a glass of funky wine. With her new endeavor — an orange wine named for him, MianU — she's connecting with Ian, and sharing the gift of him with the world. Settle in, pour yourself a glass of something special, and take a moment to notice the light. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

2025 Food & Wine Game Changer Ayesha Curry is such a surprise of a human being. On paper, it's natural to wonder how someone can be an actress, cookbook author, restaurateur, founder of a skincare line and lifestyle brand, winemaker, and co-creator of a foundation that helps kids get fed in a million different ways. But as soon as she starts talking, it's easy to see that she's just always been this way. Live onstage at the Food & Wine Classic in Aspen, Curry rewound the game tape to her childhood in a family where her Jamaican-born mom would make meals big enough to feed the whole neighborhood, her move to Los Angeles as a teenager where she had to figure out how to feed herself, her early days as a blogger, and the Food Network star who embraced her with open arms. She also opened up about the vital work her and her husband Stephen Curry's foundation Eat. Learn. Play. does for kids in Oakland, finding her place in the wine world, and the kind of old person she wants to be. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Queer Eye" and "No Taste Like Home" star Antoni Porowski joins Tinfoil Swans live at the Food & Wine Classic in Aspen for a heartfelt and humorous conversation about identity, vulnerability, and finding meaning through food. He opens up about his path from actor and caterer to TV host and storyteller, the emotional layers of cooking, navigating fame, and the gentle art of knowing when to leave the party. Along the way, he shares reflections on therapy, self-care, family dynamics — and what turning 40 taught him. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Growing up in a military family, Tristen Epps moved around a lot. But no matter where he was living, Friday nights were sacred. He got to dress up, go to a restaurant, not order from a kids menu, and feel like he was getting to know the place he was living — for now. At home, when his mom taught him to scramble an egg, he was mesmerized by the alchemy; one simple ingredient could transform into so many things. It's that wonder and curiosity that transformed him into the leader, visionary, and Top Chef winner he is today. He joined Tinfoil Swans at the Food & Wine Classic in Aspen to talk about his mission to “un-colonize colonized food,” the freedom he feels cooking in Air Jordans, why it's important to him to celebrate oxtails with Michelin-level finesse, and his belief that cooking has power to correct history. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Growing up in Oklahoma, school was not Chris Shepherd's thing. Traditional classrooms just aren't the right fit for some brains — but it turned out that restaurants were. In junior college, he picked up a job as a dishwasher at a sushi restaurant and on the day the tempura guy didn't show up, his culinary journey began. The 2013 Food & Wine Best New Chef took time out from his extremely busy travel schedule to talk about finally finding his calling in the kitchen, the Disney cookbook that lives on a pedestal in his home, and the ingredient he just can't stand. Then his powerhouse wife Lindsay Brown joined to talk about why they founded the game-changing Southern Smoke to help restaurant workers in crisis, how 20 free therapy sessions can change a restaurant worker’s life, and the two-word question that makes all the difference. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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2001 Food & Wine Best New Chef and Stretch Pizza impresario Wylie Dufresne joins Tinfoil Swans to talk about his job lording over the ice truck at the New York Renaissance Festival, how team sports inform his work ethic, what the heck molecular gastronomy actually is, and why the pursuit of the perfect pizza dough has him so fired up. Learn more about your ad choices. Visit podcastchoices.com/adchoices

2022 Food & Wine Best New Chef Ana Castro and her sister and business partner Lydia Castro are powerhouse duo behind New Orleans' beloved Acamaya. They're not just redefining contemporary Mexican cuisine — they’re reshaping what it means to lead with vulnerability, resilience, and fierce sibling love. In this conversation they dive deep into their shared childhood in Mexico City, parallel journeys through grief and healing, and the epic road trip that led them to create one of the most emotionally resonant and culturally rooted restaurants in the country. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In our debut episode, Food & Wine's executive features editor Kat Kinsman spoke with the one and only chef Guy Fieri. He's become a household name as a restaurateur, cookbook author, host of Diners, Drive-Ins, and Dives, Guy's Grocery Games, Tournament of Champions and more smash-hit shows — and in recent years, as a mega-philanthropist who has raised millions for first responders and hospitality workers. But before all that, Guy was just a kid with big dreams and a Kool-Aid stand in a small town in California. Kat and Guy chatted about how he hustled enough cash to send himself to high school in France, the thing Emeril Lagasse said that gave him chills, his adventures as a flambé captain, and the most defining moment of his career so far. Learn more about your ad choices. Visit podcastchoices.com/adchoices