The Sip and Feast Podcast

It's been 48 weeks of the Sip and Feast podcast and we couldn't be more grateful to those who tuned in to listen over the past 11 months! During this time we learned much about our audience and will use our time between Seasons 1 and 2 to continue to learn and pave the way for new and exciting things. Watch on YouTube https://youtu.be/nAhtYo-de-w What we know (and don't know) Through every channel possible (email, the website, Facebook, Instagram, and YouTube) we've heard a resounding message: our audience wants a Sip and Feast cookbook! So it's time for us to shift our focus a bit to help make that possible. This is what we know, but there is a lot we don't know, and that's where we'll need your help. Over the next week we will distribute a very brief survey to all those who have subscribed to our email list. If you're not yet on our list, be sure to subscribe today. The survey will include questions regarding cookbook content, the podcast, and other offerings you may want to receive from us. We encourage your participation as you will be playing an active role in driving the future of Sip and Feast! A moment of gratitude As of today, the Sip and Feast podcast is ranked #59 on the iTunes list for Food Podcasts, and we couldn't be more grateful to be in the Top 100. Thank you for all your support throughout our fledgling season; your questions, comments, and engagement are appreciated more than you know! We'll communicate any and all updates regarding Season 2 via our email list and social media, so stay tuned. If you enjoyed the Season 1 Finale Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  We'll get to them in Season 2! If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to cooking, there are a few staples that everyone should know how to make. Here we ask each other the question, "if you had only one meal to learn how to prepare, what would that be?". Watch on YouTube https://youtu.be/wgJWhvClTa0 Most people have that one dish they're really good at making; you know, the dish that everyone expects them to bring to gatherings, like your aunt's famous 7 Layer Dip, or your cousin's pudding pie. But when it comes to really fine-tuning your cooking skills and making meals, which ones will get the most mileage for years to come? To me, it would be a meal that stands the test of time and is impressive enough to make for a gathering, but simple enough to enjoy with those in your immediate family. In this episode Tara and I talk through our top picks for the one meal everyone should know how to make and discuss how we arrived at our answers. Taste testing Costco's Asian snacks We were so excited to try these Asian snacks we found at Costco which included Korean crunchy calamari, Japanese sponge cake (castella), and Thai chili tamarind bites. You might be surprised to hear which ones we liked best! Resources Short Rib Ragu with Pappardelle Recipe Baked Chicken and Potatoes Recipes Beef Bourguignon Recipe Martini Recipe Limoncello Spritz Recipe If you enjoyed The One Meal Everyone Should Know How to Make Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

We've all been there before, searching for an item in the pantry only to discover something that expired ages ago! Spring cleaning isn't just for closets and backyards, it's the best time to organize your pantry, and we've got some tips to help you formulate your plan of attack. Watch on YouTube https://youtu.be/LHuJSO_fZko This is the time of year we all feel inspired to do some deep cleaning and purging. Whether it be storing warm clothes and jackets until the fall, clearing our backyards to start a garden, or deep cleaning our homes, spring cleaning is something we as humans tend to do without thinking. But all too often the pantry gets overlooked and it shouldn't! In this episode we share our game plan for pantry cleaning and organization and talk about some of the containers and storage options we find most useful. We also discuss some of the items you can consider stocking in your pantry and spice cabinet! Taste testing Trader Joe's Greek goods Tara and I were excited to try some of these Trader Joe's shelf-stable Greek goodies for you. The taste test included TJ's Greek eggplant, Greek chickpeas, and grape leaves. Follow along in the video if you'd like to see the items we're tasting! Resources Lemon Caper Linguine Recipe Linguine al Limone Recipe Chicken Pesto Pasta Salad Recipe Chocolate Guinness Cake Recipe Italian Wedding Soup Recipe If you enjoyed the Spring Cleaning Your Pantry Episode, leave a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Humans have gathered together for millennia to break bread and share meals with loved ones. It wasn't just a time to eat but to celebrate, bond, and wind down after a long day. And in today's age of 24/7 access to technology, coming to the table with family and loved ones is more important than ever. Watch on YouTube https://youtu.be/ilGMaILNmtY In our home, we've always placed a huge value on dinner time. It's a time for us to regroup at the end of the day, sans technology, and bond over a shared meal. We always knew it was important, but it wasn't until recently that we learned just how important it is, and that we as humans are hardwired to do this. After listening to a recent episode of Chris Williamson's Modern Wisdom podcast and hearing his guest, Shawn Stevenson, talk about the physiological benefits of eating with family, we realized just how powerful eating with loved ones could be. In this episode we discuss some of the details from Shawn Stevenson's book, Eat Smarter, and talk about our own personal history and relationship to the family table. Taste Test: Costco's French Pastries In our latest taste test, we're trying two of Costco's packaged French pastries, pains au chocolat, and mini almond cakes, or financiers. Listen to find out which one we liked best! One was far better than the other. Resources Beef Bourguignon Recipe Classic Chili Recipe Italian Almond Cookies Recipe Lasagna Recipe Pesto alla Genovese Recipe Potato Gnocchi Recipe The Model Health Show - Shawn Stevenson's website If you enjoyed The Power of Eating with Loved Ones Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Spring is here and with it comes warmer weather and meals that celebrate the lighter flavors and fresh ingredients. We've compiled our favorite must-make Spring recipes to help you usher in the season! Watch on YouTube https://youtu.be/s2kAJtkpa7w We're now in that in-between time of year where it's not quite warm enough to eat outside every day, but we've already begun to crave fresher flavors and lighter food. For me that means more vegetables, such as peas, asparagus, and artichokes, to name a few. I take every opportunity to incorporate these ingredients into simple dishes such as rigatoni primavera or lemon asparagus pasta. It also means cleaning off the grill and using it to make some delicious main courses, such as grilled chicken thighs and lamb chops. In this episode, we discuss some of our favorite seasonal ingredients and how we use them in our must-make spring recipes! Tiramisu taste test In our latest taste test, Costco's refrigerated Tiramisu goes head to head with Balconi's shelf-stable Tiramisu. Which dessert reigns supreme? The results might shock you! Resources Artichoke Pasta Recipe Orzo with Shrimp and Feta Recipe Lemon Garlic Shrimp Pasta Recipe Baked Chicken Legs Recipe Chicken Thighs with Fennel and Cherry Tomatoes Recipe Roasted Leg of Lamb - Greek Style Recipe Stuffed Pork Loin Recipe Orange and Fennel Salad Recipe Italian Vinaigrette Recipe French Vinaigrette Recipe Balsamic Vinaigrette Recipe Tiramisu Recipe If you enjoyed the Must Make Spring Recipes Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Traditions play an integral role in any holiday. Each year we are reminded of old traditions that may have been around for generations, and we adopt a new one or two. And food almost always plays a significant part. Join us as we discuss some of our most loved Easter traditions, and share how they've evolved. Watch on YouTube https://youtu.be/oW8FuFP5iDY When a listener wrote to us and asked us to share some of our family's Easter traditions, we couldn't help but turn it into an entire episode! Together, Tara and I stroll down memory lane and share some of our earliest Easter memories, and you won't be surprised to hear that they revolve around food! We discuss how the blending of family members ushered in new and wonderful traditions, such as the first time Tara discovered grain pie, aka Pastiera Napoletana, and instantly fell in love! Taste Test - Manhattan Special We're loving the new taste test segment and hope you are too! Here we're trying 3 flavors of the Italian specialty soda, Manhattan Special: Orange, Vanilla, and Original. If you have the means to pick these up, we invite you to follow along and taste test with us! Resources Pizzagaina Recipe Easter Bread Recipe Torta Pasqualina Recipe Antipasto Platter Recipe Lasagna Recipe Boneless Leg of Lamb Recipe Slow Roasted Leg of Lamb and Potatoes Recipe Spiral Ham Recipe Limoncello Spritz Recipe If you enjoyed the Easter Traditions Old and New Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Whether you're helping your child learn to cook, just getting started yourself, or have been cooking for years, there are a few best practices every home cook can benefit from knowing! Watch on YouTube https://youtu.be/rxQnSkJleBg The Culinary Classroom Throughout my life I've viewed the kitchen as the heart of the home, but also the room in which 95% of learning takes place. Whether you're a novice cook who's just getting started, or a seasoned home cook, there is always more to learn when it comes to cooking and I learn something new on an almost daily basis! As with any new skill, learning to cook can come with challenges, but we've come up with a few ways to cultivate a fun and fearless learning environment. For example, start out by making dishes you actually love and feel passionately about, and don't get discouraged if you make mistakes; cooking is all about trial and error! In this episode we explore our top dos and don'ts when it comes to learning to cook with the hope of helping you overcome any qualms you may have about cooking! Trader Joe's Taste Test We picked up a few spreads from Trader Joe's and are giving them a whirl! Have you tried any of these before, and if so, which are your favorites? Resources Spaghetti carbonara Cottage pie Baked chicken and potatoes recipe Chicken scarpariello recipe Chicken Vesuvio recipe Marinara sauce recipe Salmon oreganata recipe Pasta alla Norcina recipe Brasato al Barolo recipe Jarred sauce taste test YouTube video If you enjoyed the Learning to Cook Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to spending money on kitchen gear, the sky is the limit, but is it really worth it to spend your hard-earned money on some of these high-ticket items? Watch on YouTube https://youtu.be/M-m3Rx9nfO8 Dollars and sense We try always to keep value in mind when talking to our audience. Whether discussing budget-friendly food or ways to save at Costco, value and saving money is an overarching theme of the Sip and Feast podcast. Fancy coolers in bright colors, high-end ranges, high-carbon steel knives, outdoor pizza ovens, stand mixers, and more are up for discussion in this episode. For example, high-carbon Japanese steel knives can come with a high price and while they have their benefits, if their owner isn't prepared to maintain them and properly care for them, they're simply not worth it. And is the "pretty" trendy cooler really better than the one you can buy at Costco for half the price? Join us as we have a lively chat about which high-end kitchen gear is simply not worth it. Taste testing more snacks We received great feedback on the taste test segment, so we're back at it again this week! Tara and I are trying 4 different flavors of Loacker brand quadratini. We're been enjoying these cube-shaped wafer snacks in our home for years and wanted to determine which flavors we like best. Resources Pizza Steel DIY New York Pizza Dough Chicken Valdostana Zeppole di San Giuseppe If you enjoyed the High-End Kitchen Gear Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

With prices soaring to new heights, many of us can't help but reflect on what we're spending for food and contemplate ways to still make amazing food on an extremely tight budget. This isn't a new issue for humans and luckily we can look to our ancestors for inspiration. Watch on YouTube https://youtu.be/M0tScIESsyo According to the Wall Street Journal, it's been 30 years since food ate up this much of our income, and we see it every day in the grocery store, at restaurants, and even at the drive-thru. This is a problem I don't think is going away any time soon, but we still need to eat. But there is no need to compromise on taste, flavor, and enjoyment of food. You still can make amazing food on an extremely tight budget! Modern day cucina povera The Italian phrase, cucina povera, translates to "poor kitchen" and is a concept that isn't limited to Italians, rather it transcends cultures and time. It relies on using inexpensive ingredients, often pantry-stable ones, and not letting anything go to waste. Stale bread wouldn't be discarded, rather it would be used to make polpette di pane, or panzanella salad. Meals classified as cucina povera often include some type of legume and a grain; rarely will any meat fall into this category, unless it's the innards, also known as offal. These meals are ones that many Italian-American families make regularly, especially during Lent when many are fasting and abstaining from meat on Fridays, or the entire Lenten season. Some of the more well-known grain and legume meals include pasta fagioli, pasta e ceci, and pasta e lenticchie and while each differs slightly, they all have one thing in common: they're amazing meals that are budget-friendly. In this episode we discuss the problem at hand, talk through solutions, including buying in bulk (Costco), using leftovers in new ways, and some of our favorite budget-friendly meals. Taste tests are back Last year we recorded a few product taste tests on our main channel, and we've decided to bring them back, but in a different way. We'll use the end of each podcast episode to try a new food or drink and let you know what we think of them. In this episode, we're taste-testing a packaged Italian pastry similar to a cornetto, and one of my homemade zeppole di San Giuseppe. Listen to find out what we think! Resources Nerdwallet article: Food Prices: As Dining Out Costs Climb in 2024, It May Pay to Eat In Wall Street Journal article: It's Been 30 Years Since Food Ate Up This Much of Your Income Potato Frittata Recipe Pasta and Peas in Red Sauce Recipe Pasta Piselli Recipe Pasta e Patate Recipe Shepherd's Pie Recipe Corned Beef and Cabbage Recipe Irish Soda Bread Recipe Guinness Beef Stew Recipe If you enjoyed the Amazing Food on an Extremely Tight Budget Plus Italian Pastry Taste Test Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

While some foods, ingredients, and preparation methods have stood the test of time, others have gone extinct. We're here to examine some of the major once-loved food and cooking trends that have disappeared. Watch on YouTube https://youtu.be/cBrcC0GYtDc I was born in the 70s, grew up in the 80s and 90s, and throughout my time here on Earth have seen my fair share of cooking trends come and go. Some of them were enjoyable and I still appreciate them to this day, such as sun dried tomatoes and panini, while others I was happy to see fizzle out. In this episode, we discuss many of the more well-known food trends we've experienced and reflect on our favorites. From the hot and cheesy fondue craze of the 1970s to Instant Pot meals and zoodles; from frozen yogurt and shishito peppers to the rise of the superfoods we explore what may have contributed to some of these trends and their longevity, or lack thereof. Resources Braciole Recipe Creamy Sun Dried Tomato Chicken (Marry Me Chicken) Recipe Chicken Sandwich with Shishito Peppers Recipe If you enjoyed the Major Food Trends That Have Disappeared Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

With the hustle and bustle of our every day, it can be tempting to turn to food delivery services when we’re not in the mood to leave the house to get groceries or take-out, however, these often come with high delivery costs, increased prices on menu items, and other fees that yield a degraded experience for the consumer. Watch On YouTube https://youtu.be/P5frmZpexDc The Downside of Delivery Gone are the days of the in-house pizza delivery services where you were promised a hot pizza in 30 minutes. Today we as consumers are faced with the choice of cooking at home, ordering take-out/drive-thru and picking it up ourselves, or relying on one of the food delivery service companies. I’ve yet to have a positive experience with any of the latter. While I agree certain use cases justify their existence, I’d rather abstain from relying on them entirely. And I’m not alone in my sentiment. There are numerous articles all over the internet and many Reddit threads where folks express similar feelings. One Reddit thread, in particular, covers the marked-up prices and the impact on consumers, the toll these services take on both the restaurant owners and the drivers, and the dissatisfaction of shareholders who have invested in companies that aren’t profitable. Use cases aside, I stand by the fact that we are better off making our food at home or getting out of the house to pick up the food ourselves. Resources Reddit Post "DoorDash and UberEats are a lose/lose/lose/lose for everyone involved" Cannoli recipe Reginelle cookie recipe If you enjoyed the Food Delivery Services Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

The old adage "hindsight is 20/20" couldn’t be more true when it comes to cooking. There are so many things I had to learn the hard way and rather than gatekeep that knowledge, I’m here to share with you the 10 things I wish I knew when I started cooking. Watch on YouTube https://youtu.be/d3q_JlwNDJw Mise en place While my list of things I wish I knew goes beyond just 10 items, I will say that there is one tip that comes first and foremost. Mise en place, or the preparation and arrangement of ingredients before cooking is crucial to success. It allows you to be better organized so you can efficiently cook like a pro. This is a concept that’s taught in culinary school, but you don’t need to be a classically trained chef to do this at home.  At the start of every YouTube video I go over my ingredients, my mise en place, and this allows me to effectively demonstrate how to prepare the food. In this episode we discuss the importance of mise en place along with other cooking tips I wish I knew before I started cooking. Topics include the importance of keeping a clean kitchen, how to use stainless steel pans, rolling citrus to maximize juice, why pasta water is an essential ingredient, and how reading a recipe through to the end can make a difference. Top tips In almost every recipe post I include a "Top tips" section that addresses the needs tips specific to that recipe, and often I'll include the tips we talk about in this episode. If you've been following along with our recipes, you're likely familiar with the top tips section and I hope have found them useful! I encourage you to peruse the top tips section whenever making one of my recipes as you'll find bits of info there that can really help elevate your recipes! Resources Beef Bourguignon recipe Italian lentil soup recipe Prime rib recipe Buffalo wings recipe If you enjoyed the 10 Things I Wish I Knew Before I Started Cooking Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to Super Bowl food, there are plenty to choose from but only a few that are 100% non-negotiable. We discuss our Top 5 must-haves for Super Bowl, and why you should opt for homemade over take-out. Watch on YouTube https://youtu.be/ZvxektwJlYk While Super Bowl Sunday is mostly about football, commercials, and the halftime show, we'd be remiss if we didn't acknowledge it as a "food holiday". When we think of this event, a few items really stand out: wings, beer, pizza, and dip! But with so many choices, it can be hard to narrow it down to a manageable few, but we're here to do that for you. The Symbiotic Nature of Wings and Football Before we dive in, it's important to address the elephant in the room, Buffalo Wings. Wings are the quintessential Super Bowl snack and land at the very top of our list of must-have Super Bowl foods. Prior to the invention of the Buffalo Wing, Americans typically purchased chickens in whole-bird form and there was little demand for the wings. Then, in 1964 at the Anchor Bar in Buffalo, New York, their staff decided to toss some wings (typically used for stock) with hot sauce and butter, and for a while the wings were popular in the bar scene, but it wasn't until Super Bowl I in 1967 that the demand for wings sky rocketed transforming them into a "sporting event tradition". And while Buffalo style wings are our #1 pick, garlic parmesan wings and scarpariello wings are close behind. More game-day grub In addition to chicken wings, there are a few other must-have Super Bowl foods and these include pizza, or something made with pizza dough, such as stromboli, dips such as spinach artichoke dip, cannellini dip, or guacamole, and chili. And these are all better when made at home; no overpriced food, no bad delivery experiences, no wondering if the food will even show up! Resources It All Began with a Football: How the Super Bowl Shaped the Chicken Industry, USDA Grandma Pizza Recipe Italian Hero Recipe Blue Cheese Dressing Recipe Buttermilk Ranch Dressing Recipe Cast Iron Pizza Recipe Chili Colorado Recipe Pepperoni Pinwheel Recipe If you enjoyed the Top 5 Super Bowl Foods Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

A first date is all about making a good impression and assessing whether or not there's a connection that warrants a second date. Since food is an integral part of how we connect on the human level, the first date often involves dinner. But are there some meals that should be avoided? Watch on YouTube https://youtu.be/p6JGMqZf2js When thinking of foods to avoid on a first date, I think of overly messy ones, that require you to wear a bib or use a toothpick. While some of my favorite foods, like buffalo wings, are on our list of foods to avoid on a first date, I will say that if you do make a mess with your food on the first date and still get a second date, there likely was a connection there! Best and worst first-date foods? While neither of us has been on a "first-date" in ages, Tara and I reminisce on some of the foods we ate on our first few dates, which included gyros and calzone. While I impressed her with eating one, I repulsed her with another and she isn't shy to remind me of it often! lol A recent discussion prompted us to discuss this topic here on the podcast and hash out further which are some of the best and worst first-date foods. For example, pasta with easy-to-eat shapes, such as penne or rigatoni, are easier to eat than spaghetti. Steak, beef stews, short ribs, or anything else that's both bite-sized and delicious are also great options, while messier foods such as a whole lobster, or buffalo wings, or anything requiring you to wear a bib or use wet napkins may be deal-breakers. Resources Pasta aglio e olio recipe Pasta Norcina recipe Baked chicken and potatoes Pasta Bolognese recipe Stuffed Mushroom recipe Steak au poivre recipe Braised short ribs recipe Beef Bourguignon recipe Garlic Parmesan wings recipe Potato frittata recipe Sweet potato frittata recipe Rigatoni alla vodka recipe If you enjoyed the Best and Worst First Date Food Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to cookware, choosing what's best can be intimidating. Whether you're using nonstick, stainless, cast iron, or another type of cookware, there are pros and cons. Here we explore each use cases and discuss which are our favorites. Watch on YouTube https://youtu.be/SDuVgqzTsnc Through the years I've been asked repeatedly which type of pans work best. While there are several to choose from, for this discussion we've focused on the "Big 3", cast iron, stainless steel, and non-stick. A pan for every need While I can speak for hours on this topic, in a nutshell, I prefer to have a few different pans on hand depending on the ingredients I'm working with. If I want to get a good sear on chicken thighs and good development of fond (I said it!), I'll use a stainless, whereas if I want to fry a few over-easy eggs, I'll opt for the nonstick. And cast iron has plenty of uses too. It's incredibly durable making it ideal for dishes that start on the stovetop and move to the oven, like a potato frittata. It's great for many other dishes as well, such as cast iron pan pizza, peach blueberry crisps, and many more. But they all have a downside! Cast iron isn't fun to clean or maintain, stainless if not heated properly can cause ingredients to stick, and non-stick pans are far less durable and have shorter lives. In this episode, we take a deep dive into each of these types of pans, as well as others including aluminum and carbon steel, discussing use cases, pros, cons, and more. Resources Assassin's Pasta Recipe Sicilian Pizza Recipe Sunday Sauce Recipe If you enjoyed the Nonstick vs. Stainless vs. Cast Iron Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

When it comes to curating your culinary arsenal, there are a few food secret weapons every home cook should have on hand. Vinegars, olive oils, condiments, and more can truly amplify your food and take your dishes from basic to amazing! Watch on YouTube https://youtu.be/Y7iTlC41Tko Every good cook has a food secret weapon or two they rely on to take their meals up a notch. Whether it's a particular spice, a dash of hot sauce, or a condiment that's used unconventionally, a little bit can make a difference in a dish. In this episode we explore some of my favorite secret ingredients and how I use them to make my dishes stand out. Secret ingredients While many of my food secret ingredients may be familiar to the average person, the method I use to employ them is less obvious. For example, everyone knows water is an essential part of making pasta, but what many don't realize is how the water the pasta is cooked in, the pasta water, is also a key ingredient for many dishes, including the Roman pastas like cacio e pepe, and spaghetti carbonara. It also can revitalize any cream-based pasta that has dried out. Its uses are plenty and I always make it a point to save it for future use since it truly is a food secret weapon! There are so many other secret weapons when it comes to food, such as vinegar, lemon juice, wine, different types of salt, olive oil, and more. Listen along as we explore these ingredients in greater detail. Resources Lemon Caper Linguine Recipe Assassin's Pasta Recipe Cherry Pepper Spread Recipe Orecchiette with Broccoli Rabe and Sausage Recipe Beef Marsala Recipe Caesar Salad Recipe If you enjoyed the Food Secret Weapons episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

There is much to be said about the power of food memories: their ability to transcend time and space, their emotional evocation, and the desire to recreate them all impact who we are as humans and individuals. Watch on YouTube https://youtu.be/Cnq5Zb1atXo Oxford defines nostalgia as "a sentimental longing for the past, typically for a period or place with happy personal associations". For me, there is perhaps no greater trigger of nostalgia than food and the smell of food. Food memories have played an integral role in who I am, and who Tara is, and serve as a strong foundation for Sip and Feast. But we are not unique in this respect, and while preparing for this episode we found there is a bit of science involved. Decoding food memories I recently read an article in the BBC about the power of food memories in which the author, Susanna Zaraysky, talks about the strong feelings experienced when eating the same berries she enjoyed as a toddler in the former USSR. She too was intrigued by the power of food memories and sought out Susan Krauss Whitbourne, professor of psychology at U Mass Amherst, to explore this a bit more. "Food memories involve very basic, nonverbal, areas of the brain that can bypass your conscious awareness. This is why you can have strong emotional reactions when you eat a food that arouses those deep unconscious memories. You can't put those memories into words, but you know there is something that the food triggers deep within your past", Whitbourne told Zaraysky. In this episode we discuss our own food memories, from Ziggy's Deli's Texas Style Chicken, to the smell of yeasty bread, and from fried zucchini to lemon Italian ices, and the power they have over us to this day. Resources Why food memories are so powerful BBC article Shrimp Fra Diavolo Recipe Spaghetti alla Nerano Recipe Hungarian Goulash Recipe Marinara Sauce Recipe Baked Chicken and Potatoes If you enjoyed the Why Are Food Memories So Powerful episode, leave a comment below and let us know!   We love your questions. Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact). There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

For many, a new year represents a clean slate and an opportunity to shift our focus to eating more mindfully and frugally. Here we explore some recipes that may help you stick to your goals in 2024! Watch on YouTube https://youtu.be/M2Jjhi771Ys December is a month of indulgence. Making merry usually includes consuming sugary treats and alcoholic beverages, and spending a bit more money than we're accustomed to. So when the new year rolls around we find ourselves with an opportunity to hit the reset button, focus on what we're putting into our bodies, and what we're taking out of our wallets. Recipes for the new year Planning is an important part of reaching any goal, so thinking about some of the recipes you'll make in the next few weeks can help you stay on track. Soups and chilis are great for this time because they're easy to make, can be made in bulk, and taste great when left over. Some of our favorite recipes include split pea soup, escarole and bean soup, and minestrone. Frittatas paired with a salad are also a budget-friendly and healthy meal. Try incorporating a different frittata into your weekly rotation! Seafood also comes in handy when wanting to eat a bit lighter and ingredients like cod, salmon, and shrimp are all easy to prepare and for the most part can be ready in about 30 minutes. Eating lentils on New Year's Day I'd be remiss not to mention lentils when discussing the new year. Italians and Italian-Americans along with other nationalities believe eating lentils on the first day of the new year (some even start at midnight) can bring wealth and prosperity in the coming year. Some of our favorite lentil recipes include Italian Lentil Soup and Sausage Lentil Soup. Both are budget-friendly and so easy to make! Resources Pasta e Piselli Recipe Tuscan White Bean Soup Recipe Pasta Fagioli Recipe Spicy Sausage and Potato Kale Soup Recipe Beef Barley SoupRecipe Classic Chili Recipe White Chicken Chili Recipe Salmon Oreganta Recipe Cod Piccata Recipe Potato Frittata Recipe Sweet Potato Frittata Recipe If you enjoyed the Best Foods to Kick Off 2024 episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

As this year comes to an end we were compelled to reflect on some of the best and worst food trends of 2023. Some trends were downright awful while others piqued our curiosity. Here we explore the ones we'll bring forward into 2024 and the ones we'll gladly leave behind! Watch on YouTube https://youtu.be/XGh5vS1zZ1w Like years past, 2023 was full of all sorts of trends, some good and even more not-so-good. Regarding food trends, 2023 saw a rise of consuming organ meat, restaurant surcharges, and an increase in non-alcoholic beverage offerings. In this episode, Tara and I explore some of the best and worst food trends of 2023 and make a few of our own predictions for 2024. Food trends 2023 Many of this year's food trends were influenced by TikTok and other social platforms. For example, The Liver King's popularity contributed to the rise in consuming organ meat, while other influencers began eating caviar topped everything. This year also saw the rise and fall of "butter boards", cooking on the counter, and massive upcharges for broths marketed as "bone broths". Spoiler alert - it's way cheaper to make your own stock or broth at home. The overarching worst trend of 2023, one that applies to more than just food, is rapid inflation and everything becoming more expensive. One of the trends we were happy to see was the rise in non-alcoholic beverage offerings from various companies, such as Athletic Brewing, Ghia, Seedlip, and others. Tara and I have our own predictions for 2024 food trends and we'll have to use this episode as a time capsule to see if we were right! What are some of your best and worst food trends of 2023? Resources Sip and Feast Recipe for Beef Stock Sip and Feast Recipe for Chicken Stock Sip and Feast Recipe for Steak au Poivre Tasting Table Article on Food Trends 2023 If you enjoyed The Best and Worst Food Trends 2023 episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Across the world Christmas traditions differ from one country to the next. Some are super cozy, while others are bizarre and sometimes frightening! Here we explore many of these traditions and discuss which ones we love most. Watch on YouTube https://youtu.be/QQjcerCIwwA When a listener asked us to elaborate on our family's Christmas traditions, we took a step back and examined this question from a global standpoint. Christmas is celebrated worldwide, and many cultures observe this holiday in their unique way. From the German "pickle in the tree", to the poinsettia origin story from Mexico, we discuss some of the world's most interesting traditions, as well as a few of our own. Cozy and Not-So-Cozy Christmas Traditions Many of the world's traditions center around feelings of gratitude, love, family, and coziness, while others wander into darker realms. In this episode, we discuss super cozy traditions like the Icelandic Jolabokaflod which takes place on Christmas Eve and involves exchanging books, chocolate, and special beer with loved ones followed by an evening of reading, drinking, and enjoying sweets. On the other end of the spectrum, is the truly frightening legend of the Krampus, or the anti-Santa, who's known to wander the streets in search of badly behaved children. We also try to answer the age-old question, "Is Die Hard a Christmas movie?". While Tara and I may disagree on some things, we both concur that family traditions such as driving around to look at Christmas lights, our daughter Sam's hot cocoa bar, and baking cookies are at the top of our cozy list. Resources Snickerdoodle Cookie Recipe Italian Almond Cookie Recipe S Cookie Recipe Chocolate Chip Cookie Recipe Prime Rib aka Standing Rib Roast Recipe Horseradish Sauce Recipe If you enjoyed the Christmas Traditions Episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There’s no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.