Flavorphiles

Fall is farmers market season, but what does that actually mean when you live somewhere like Dallas? This week on Flavorphiles, Tanner and Jerry head into fall with a Harvest Highball made with applejack, an old-school American apple spirit, before turning the market into their own personal cooking competition. In Chopped: Flavorphiles Edition, they each surprise the other with mystery baskets of fall farmers market staples and have to figure out what they would actually make with them. Then we talk with the Director of the Dallas Farmers Market about what really happens when the market turns: how farmers prepare for fall, what shoppers misunderstand about seasonal produce, what changes in North Texas agriculture, and how the market gets ready for cooler weather, holiday shopping, and Thanksgiving demand. Plus, Tanner breaks down what “organic” really means, why some of the best produce at a farmers market may not be certified organic, which labels are worth asking about, and which terms are mostly marketing fluff. And finally, we meet the 10 people you always find at the farmers market. Watch the full episode now, and stream Flavorphiles on YouTube, Apple Podcasts, Spotify, and iHeart. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Judging food is fun. Whether you’re ranking the best chefs on TV, challenging your friends to a ridiculous eating competition, or silently keeping score of everything a restaurant gets wrong, we all do it. This week, Tanner and Jerry are putting everything on the judging table. First, we look at food competitions you can actually do with your friends, from blind butter tastings to the kind of steak challenge that involves 72 ounces of beef and some questionable life choices. Then we rank the best food competition chefs on television. Who makes a great judge? Who makes a great host? And who would we actually want standing over us while we tried to cook under pressure. Next, MasterChef Canada judges Craig Wong and Hugh Acheson join us to talk about the new season, what they’re looking for from the competitors, and a major guest star making an appearance. Finally, Jerry unloads his biggest restaurant pet peeves, and Tanner has to decide which ones deserve defending and which ones are completely unforgivable. Food competitions, celebrity chefs, MasterChef Canada, restaurant complaints, and a lot of judging. Turns out, judging food really is fun. New episodes of Flavorphiles every Saturday. Listen on Apple Podcasts, Spotify and iHeart, or watch on YouTube. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Bitter gets a bad rap. We’re basically born suspicious of it, kids hate it, and yet somehow adults end up obsessed with coffee, dark chocolate, bitter greens, amaro, and aggressively hoppy beer. This week on Flavorphiles, Tanner and Jerry dig into why we learn to love bitter flavors, how bitterness is different from burnt, sour, and astringent, and why some people may actually experience bitter foods more intensely than others. Then Kolby Howard from Fernet-Branca joins us to explain amaro, the exptremely bitter, and very popular, Italian digestif. Tanner also breaks down how chefs use bitterness in the kitchen, from Brussels sprouts and endive to grapefruit, coffee, cacao, char, and chicory. Finally, it’s a bitter-themed Short Order: 10 cooking questions in 10 minutes, including why chefs burn food on purpose, whether cocktail bitters ever go bad, why expensive olive oil can taste bitter, and what to do when people won’t finish your dessert. It’s bitter. But in a good way. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, we are committing crimes against food. Allegedly. Tanner and Jerry dig into the strange, sticky, and surprisingly sophisticated world of food true crime. First, Tanner introduces the Amuse Booze: powdered alcohol. He knows how to make it, he will not be telling you how, and depending on where you live, that may be for the best. Then Christie Wallace and Heather McKinney from Sinisterhood join the show to break down the Great Canadian Maple Syrup Heist, a real-life caper involving millions of dollars in stolen syrup, a cartel's strategic reserve, and how 1 fork lift brought it all down. Next, Maureen Downey, known as the Sherlock Holmes of Wine, takes us inside the world of counterfeit bottles. Maureen helped catch Rudy Kurniawan, one of the most infamous wine fraudsters in history, and she explains how he fooled collectors, how investigators caught him, and why fake wine is a much bigger problem than most people realize. Yes, even Yellow Tail has been counterfeited. Finally, we open the Flavorphiles crime lab to investigate the foods you probably did not know were being faked, diluted, mislabeled, or swapped out entirely. Olive oil, honey, tequila, truffles, seafood, and plenty more are on the suspect board. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week, we’re taking a bite out of New Zealand. Tanner used to live in NZ, so he’s guiding Jerry through the foods, flavors, and extremely specific Kiwi words that make the country’s cuisine so much more than lamb and Sauvignon Blanc. First up, it’s Guess That Kiwi Food, where Jerry has to figure out what ingredients like kūmara, capsicum, pāua, and hokey pokey actually are based only on the name. Then, Chef Toby Archibald of Michelin-recognized Quarter Acre in Dallas joins us to talk about cooking New Zealand food in Texas and what it takes to translate a national food culture for an American audience. After that, we build the ultimate Kiwi cookout, from lamb and seafood to beetroot burgers, meat pies, pavlova, and everything else you need to throw a New Zealand-inspired backyard feast. Finally, because we are physically incapable of discussing New Zealand without talking about Lord of the Rings, we head to Middle-earth to discuss second breakfast, lembas bread, Hobbiton, and which fantasy civilization you’d actually trust to cater dinner. The Amuse Booze this week is a Pinot Noir from Marlborough, because sometimes the drink really does need to come from the place we’re talking about. Grab a meat pie, pour something from New Zealand, and join us for Taste of New Zealand. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Whiskey can feel like it comes with homework. Scotch, bourbon, rye, Irish whiskey, Japanese whisky, Canadian whisky, age statements, ice rules, spelling arguments; it is a lot of brown liquid with a lot of opinions. This week on Flavorphiles, Tanner and Jerry take a not-too-nerdy trip through the whiskeys of the world to figure out what actually makes each style different. Then they sit down with Robert Likarish of Ironroot Republic Distillery to talk about why great bourbon is not limited to Kentucky, how Texas heat changes the aging process, and what gives Texas whiskey its own identity. Plus, we break some of whiskey’s most sacred “rules,” including whether ice is actually a crime, whether older always means better, and whether you should keep saving that special bottle forever. Finally, we ask the important question: what else belongs in a barrel? Maple syrup? Hot sauce? Coffee? Pickles? Jerry will be the judge. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

In celebration of National Mustard Day, Flavorphiles is bringing the heat, just not the hot sauce. This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding in the back of your fridge that may or may not still be alive. Then they answer one of sushi’s great green mysteries: what is wasabi, really, and why is the stuff most people eat basically wearing a disguise? Barry Levenson, founder and curator of the National Mustard Museum, joins the show to talk mustard history, mustard culture, strange mustards, great mustards, and how a baseball heartbreak somehow led to one of the world’s greatest condiment collections. Finally, Tanner walks Jerry through a blind tasting of six different peppercorns, including black, white, pink, green, long pepper, and Sichuan peppercorns. Jerry tastes them for the first time and discovers that “pepper” is not one thing—and sometimes it is not technically pepper at all. Be safe. Use a condiment. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, we turn up the volume for an episode all about the strange, funny, and surprisingly important relationship between food and music. Jerry returns to his roots as a longtime radio DJ with a countdown of his top 10 songs about food, from the Beatles, to Frank Sinatra, to Jack Johnson. Then Rob Felicetti of Bowling for Soup joins us to talk about eating on tour: the best meals on the road, the foods that make certain cities worth looking forward to, backstage catering, late-night survival meals, and why he has such a deep love for kangaroo. After that, we get into the restaurant side of the soundtrack. How do great restaurants build playlists? Why does the right song make a room feel alive, while the wrong one can kill the vibe instantly? Tanner breaks down how music shapes pace, mood, energy, and even the way guests experience a meal. Finally, we ask why live music has disappeared from so many restaurants. Is it cost, volume, changing guest expectations, or the rise of the perfectly curated playlist? And when live music does work, what makes it unforgettable? Amuse Booze: The piña colada. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Restaurants used to be places you went to eat. Now they’re also places you go to post, flex, film, and prove you were there. This week on Flavorphiles, Tanner and Jerry look at the rise of dining out for clout. We start with a viral flaming cocktail stunt that looks incredible on camera and asks the obvious question: when food and drinks are built for the video, what happens to the actual experience? Then we dig into how restaurants have changed in the camera era, from better lighting and tableside service to dramatic plating, cocktail reveals, and rooms designed to be shared online. A food influencer joins the show to talk about what makes a restaurant postable, how creators build an audience, and how they balance credibility, comped meals, sponsorships, and actually enjoying dinner. We also build the ultimate Instagram restaurant starter pack, complete with neon signs, fake floral walls, hidden doors that are not hidden, and menus that are just steakhouses. Finally, we rank the great clout foods and drinks — seafood towers, A5 wagyu, caviar bumps, giant steaks, champagne, martini carts, and more — to decide what’s worth it and what’s just an edible receipt. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Great food does not have to come with a luxury price tag. In this episode of Flavorphiles, Tanner and Jerry dig into the places, dishes, and techniques that prove affordable food can still be serious, memorable, and packed with flavor. First, they look at why “cheap eats” is the wrong phrase. Restaurants spend money on far more than food: real estate, design, service style, branding, huge menus, and all the little details that make a place feel expensive. But sometimes the best meals come from restaurants that skip the polish and put the money where it matters: into the cooking. Then, they’re joined by the author of the Toronto Star’s Top 100 affordable restaurants list to talk about how great restaurants keep prices approachable while still delivering personality, quality, and big flavor. At home, Tanner and Jerry turn the idea into a game with the Big Flavor Draft, picking the best low-cost ingredients that can make everyday cooking taste expensive: garlic, onions, eggs, potatoes, rice, beans, miso, vinegar, and more. Finally, short order cooking returns. Jerry asks Tanner quick fire questions about dining on a budget including what budget dish he'd cook when he wants to impress someone. It’s an episode about value, creativity, and why the best meal in town might not be hiding behind white tablecloths. It might be in a strip mall, a lunch counter, a family restaurant, or your own kitchen. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, Tanner and Jerry head to the farmers’ market to figure out what is actually worth buying—and how to keep your ambitious haul from becoming expensive compost. Tanner starts with the best things to buy at the market, why high-water foods often deliver the biggest improvement over their grocery-store counterparts, and the etiquette that keeps you from becoming every vendor’s least-favorite customer. Then, Melanie Anderson, Executive Director of Farmers’ Markets Ontario, joins the show to explain what separates a great market from a disappointing one and how her organization supports more than 180 markets and 6,000 vendors across the province. Next, Tanner explains how to shop the market “backwards,” use classic flavor pairings to build meals from what looks best, and make sure your produce actually gets eaten. And when it inevitably doesn’t? There is no reason to feel guilty about the occasional forgotten vegetable. Finally, chef Cory Vitiello, Executive Director of Culinary and Concept Development at LFG Growth, talks about creating summer discount menus, overseeing the food at 12 restaurants across Canada, and the famous chef who openly admitted that he did not particularly like his customers—or his employees. It’s an episode about shopping smarter, cooking seasonally, supporting local vendors, and accepting that every farmers’ market trip begins with optimism and ends with one bunch of herbs slowly dying in the refrigerator. Amuse Booze: Local Jam Old Fashioned Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Canada Day and the Fourth of July are approaching, which means it’s time to fire up the grill, load the cooler, and make a few decisions that could determine whether your backyard party becomes legendary or a small insurance claim. We start with a layered red-and-white Jell-O shot—add blue for the American version—before tackling how not to ruin burgers, chicken, and every other meat somebody confidently volunteered to grill. Then Overrated/Underrated returns with the cookout edition. From coleslaw and baked beans to corn on the cob and watermelon, what's a must and what's a miss? Dessert comes down to one question: Will it melt? Tanner explains how to source and safely use dry ice, along with one very cool trick that he explains how to do but, officially and more importantly legally, does not recommend. Finally, we build a backyard bar without a crime scene, covering batched drinks, hydration, responsible hosting and the highly unofficial hammock sobriety test for deciding when someone has had enough. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, we’re going Into the Wild— but not in a “survive on bark and make friends with a squirrel” kind of way. Tanner and Jerry start with how to seriously upgrade your picnic, car camping, or outdoor hang without turning it into a fully catered wedding in a field. After that, Alana McGee of Truffle Dog Co. joins the show to explain how truffle dogs are trained, what it’s like to forage for truffles and mushrooms, and how to keep them safe from getting eaten. Then the episode heads deeper into the backcountry with practical advice on what food, gear, and planning actually matter when you’re away from the cooler and the car. Finally, Tanner and Jerry close with the unwritten rules of camping: what to bring, what to leave behind, and how not to be the person everyone hates by night two. It’s an episode about eating well outdoors, staying prepared, respecting the woods, and remembering that civilization is great — but so is a sandwich that tastes better because you had to hike to eat it. Amuse Booze: Overproof Rum Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Do cookbooks still matter, or have they become expensive decorations for people who mostly cook from TikTok? This week on Flavorphiles, Tanner and Jerry crack open the cookbook shelf to ask why we buy cookbooks and what they still give us that the internet can’t. We start with the strange joy of owning cookbooks we may never use, then talk with Matt Rodbard about how cookbooks actually get made and how they shape food culture. Then we look back at cookbooks as the original food internet — part instruction manual, part status symbol, part cultural record. Finally, we dig into the books that earn their place on the shelf, from the practical workhorses to the ones that just make us want to cook. Amuse Booze is a strange liquor we only read about in a book before tracking down a bottle. For a full list of all the cookbooks recommended in this episode see flavorphiles.com and look for this episode. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Why is everything so expensive? This week on Flavorphiles, we’re talking about the money behind the meal. First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here. Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Saturday night might look like a gold mine, but once you factor in labor, rent, prep time, food costs, broken equipment, and all the invisible expenses, the reality is much tighter than most people think. After that, we talk about how to get the most out of your money when dining out: why appetizers can be the best part of the meal, when big groups work in your favor, what’s worth splurging on, and what you can probably skip. Finally, we get into the cash vs. cashless debate. Is it annoying when a restaurant tells you how you’re allowed to pay? Absolutely. But there are real reasons restaurants make those choices. Plus, Tanner and Grace have a special announcement. This episode is all about price, value, and why the check at the end of the night tells only part of the story. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

How do you actually get started in the restaurant business? This week, we’re going behind the scenes of the jobs that make restaurants work — from the first kitchen shift to the first night behind the bar, and all the chaos in between. We start in the kitchen with the big question: is culinary school worth it? Tanner breaks down the pros and cons, how professional kitchens are organized, and what those jobs are really like once service starts. Then we move to the front of house to talk servers, bartenders, barbacks, hosts, and why some of the least celebrated jobs are often the ones holding the whole place together. From there, we get into the owner’s side of the business: raising money for a bar, figuring out staffing, and the uncomfortable question of how — or whether — you’re going to pay yourself. Plus, Short Order Cooking is back with last meals, famous musicians, and Jerry putting Tanner’s mind-reading abilities to the test. The Amuse Booze this week is a Bourbon Sidecar. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, Tanner and Jerry are making The Ick List — the restaurant habits that instantly make someone less attractive. A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and whether you can treat a server like a human being. From filming every dish to saying “I know the owner,” we’re breaking down the food behaviors that ruin the vibe. Then relationship expert and sexologist Shan Boodram joins the show to talk about dating performance, spicy food, and why people pretend to like things they don’t. After that, Tanner lays out the green flags: how to order well, share well, handle problems gracefully, and be the kind of person people actually want to sit across from. Finally, we head to the internet for food-centered dating hot takes involving shellfish allergies, chicken fingers at fancy restaurants, stolen fries, and whether an expensive restaurant is too much for a first date. Amuse Booze: Adios MFer — a drink that is absolutely unhinged to order at the start of a date, but maybe exactly right once the night has earned it. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, we’re giving hot dogs the serious culinary examination they obviously deserve. Tanner and Jerry start with a Hot Dog Martini — made with “dirty hot dog water” gin, mustard oil, pickle oil, and a poppy seed/celery salt rim — before breaking down what actually makes a great dog: the meat, the snap, the bun, the toppings, and why ketchup may be the enemy. Then Eric Mittenthal, President of the National Hot Dog & Sausage Council, joins the show to walk us through the official hot dog etiquette guide. After that, competitive eater Katie Prettyman takes us behind the scenes of the Nathan’s Hot Dog Eating Contest, from training and stage pressure to how someone even gets started in competitive eating. Finally, we travel the world through hot dogs — from Chicago and Sonora to Iceland, Japan, and beyond — and declare the one we think deserves the crown. Hopefully it inspires your next cookout. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

A great night out does not happen by accident. This week on Flavorphiles, Tanner and Jerry break down how to get the most out of every restaurant experience—from choosing the right place to ordering like someone who knows what they’re doing. We start with the Amuse Booze: amaro, the bittersweet Italian liqueur you should probably be drinking at the end of dinner. Then, Tanner shares how to spot a great restaurant before you book, including what menus can tell you, why some reviews are useless, and the social media trick that helps reveal what a place is reallay like. Next, we get into the art of ordering well, especially when you’re the person responsible for the whole table. Tanner explains how to build a balanced meal, avoid ordering chaos, and make sure everyone gets the best possible experience. Then it’s time for restaurant pet peeves: the things guests do all the time that make restaurants quietly lose their minds. Yes, unfortunately, this includes people pooping on the floor. Finally, we close with how to become the kind of guest restaurants actually want to take care of—the one who gets better service, hard-to-get reservations, the occasional freebie, and maybe even a little extra love from the staff. This is the insider’s guide to dining out better, ordering smarter, and never being “that table. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Before it’s plated, paired, or priced—luxury starts in the dirt. In this episode, we follow the path from soil to status. Tanner and Jerry begin by unpacking the reality of “farm to table,” where menus are shaped by weather, relationships, and a level of unpredictability most diners never see. Then, we hear from the people who live that reality every day. The owner of Altima Caviar shares the decades-long process behind producing world-class caviar, while Henry of Pelham Family Estate Winery offers a reminder that winemaking is still farming—no matter how refined the final product. To finish, listeners call in with foods they think are overrated, and Tanner & Jerry give some of their own, like lobster. Amuse Booze: Calvados Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.