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Enjoy savory discussions on Food and Drink with the lifestyle editors of The Wall Street Journal. Listen to reviews on life's finer things to pursue your curious intellect and enhance your cocktail conversation.
90 Episodes
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As more states legalize the recreational use of marijuana, the next culinary frontier could very well be edible marijuana. Food writer Raquel Pelzel walks Kevin Sintumuang and Beth Kracklauer through new the world of cooking with cannabis.
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Off Duty's Beth Kracklauer talks with celebrity chef Curtis Stone about his two L.A. restaurants -- named after his grandmothers, Maude and Gwen.
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Celebrity chef Andrew Zimmern joins Off Duty's Beth Kracklauer to discuss what it's like to serve as a proxy for the mouths and insatiable appetites of many.
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Kevin Sintumuang and Beth Kracklauer talk frozen cocktails with Giuseppe González, co-owner of NYC's Suffolk Arms, about how to make perfect Piña Coladas and more.
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The chef of Compère Lapin talks about her time on "Top Chef" and the many cuisines that converge in New Orleans.
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Kevin Sintumuang and Beth Kracklauer talk gender politics in the food world and the comeback of the famous French egg tart with culinary writer Charlotte Druckman. Plus, the recipe for the manliest quiche ever.
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1Christina Tosi, chef and founder of Momofuku Milk Bar, dishes on the grand opening of Kellogg's Cafe, the first cereal bar in Times Square offering a creative spin on our favorite bowls of cereal.
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Claus Meyer, founder of the Melting Pot Foundation and co-owner of Noma, talks about the "new Nordic" cuisine soon to be available for commuters from all walks of life at the much anticipated opening of the Great Northern Food Hall in Grand Central Terminal.
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Resident beer expert William Bostwick talks about how potent hop extracts are changing the future of craft beer for the better.
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Kevin Sintumuang and Beth Kracklauer talk to Martin Cate, owner of San Francisco's Smuggler's Cove, about his new book that chronicles the history of exotic cocktails and teaches you the secrets to making elevated tiki drinks.
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In celebration of Negroni Week, we chat about the classic cocktail and all of it's variations with bartender Naren Young of Dante in New York
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Where the vodka flows freely and the food skews Russian: Off Duty's Kevin Sintumuang and Beth Kracklauer talk with Bonnie Morales, chef-owner of Kachka in Portland, Oregon.
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Are the tastes of millennials changing the wine scene this Memorial Day ...and on shelves in the years to come? The Wall Street Journal's wine columnist Lettie Teague thinks so.
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Chef Marcus Samuelsson talks all about his road to becoming a top chef, restaurateur, author, and icon, and dishes on what to expect at the annual Harlem EatUp! Festival.
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Barman Jackson Cannon, co-owner of Boston's the Hawthorne and a judge at San Francisco's World Spirits Competition teaches us the proper way to nose, taste and identify spirits like a pro.
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Kevin Sintumuang and Beth Kracklauer get schooled on tequila, margaritas and more with Julio Bermejo, tequila expert and owner of San Francisco's legendary Tommy's Mexican Restaurant.
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Digging up the best lessons in food and drink, Kevin Sintumuang revisits memorable interviews with legendary owner of meat and game purveyor D'Artagnan, Ariane Daguin, and William Bostwick, who decodes the latest beer-geek lingo.
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Valerie Gordon, chef and owner of Valerie Confections, talks the secrets of confection and serves up a tasting of the mouth watering desserts that have made her award winning boutique the go-to place for the best chocolate in Los Angeles.
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Chef Alex Raij, owner of NYC's Basque kitchen, Txikito, discusses the essentials of authentic Basque cuisine with a preview of her new cookbook, "The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito."
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As more states legalize the recreational use of marijuana, the next culinary frontier could very well be edible marijuana. Food writer Raquel Pelzel walks Kevin Sintumuang and Beth Kracklauer through new the world of cooking with cannabis.
Learn more about your ad choices. Visit megaphone.fm/adchoices
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