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The Chicago Way Part 2
The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Chef Carrie Nahabedian is our guest
Classic Eats with…
3 hours ago
The Chicago Way
The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Thoughtfully curated by culinary writer Bob Gebert, Ky…
1 week ago
The Restaurant Critic
What role does the restaurant critic really play? For our culture, for communities, for the cities the restaurants they review? Former NY Magazine cr…
2 weeks ago
Black Chefs In the White House
The unsung and often pivotal role of the black chefs who have cooked for our presidents has historically been overlooked. Whether enslaved chefs cook…
3 weeks ago
Season Recap - Greatest Hits
A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor.
Classic Eats with Kyle Johnson Cherek…
2 months, 1 week ago
Paul Bocuse
Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeshi…
2 months, 2 weeks ago
Did the Roman’s invent the Drive-thru?
Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much h…
2 months, 3 weeks ago
The Hamburger
There is perhaps no food item more American, or whose origins are more full of more lore. Sef Gonzalez, Hamburger historian, joins Classic Eats to s…
3 months, 1 week ago
Part 2
In a nation of immigrants, why did French cookery become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weig…
3 months, 2 weeks ago
Why French
Season 1 Episode 5
In a nation of immigrants, why did French cookery become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weig…
3 months, 3 weeks ago