Avsnitt
-
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. -
Saknas det avsnitt?
-
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. -
Spring is here, and we’re taking things outside. This week on Flavorphiles, we’re throwing the ultimate Garden Party—from what to grow, to what to drink, to what actually belongs on your table.
We kick things off with our Amuse Booze: a classic sour cocktail, a smash, and a highball that unlock the perfect ratios you can use to create nearly endless drinks. Once you understand the balance, you don’t need recipes—just fresh ingredients, ideally pulled straight from your garden or a local farmers market.
Next, we’re joined by gardening icon Mark Cullen, who breaks down the best things to plant for a culinary garden, why gardening is as good for you as it is for your food, and why there’s really no such thing as failure in the garden.
Then, beekeeper Michelle Wolfson joins us to talk about what makes local honey so special, how anyone can help support bees (no hive required), and what it’s like transporting thousands of bees… in your car.
We wrap things up with the Garden Party Draft—Tanner and Jerry build their perfect outdoor spread. It gets a little competitive, a little excessive, and hopefully gives you a few ideas for your next gathering.
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 skipping the theme and letting curiosity run the show.
We kick things off with a homemade absinthe for Amuse Booze—because if you’re going to go off-script, you might as well start with something a little dangerous.
From there, it’s a rapid-fire mix of questions and hot takes: what farm-to-table actually means (and when it’s just marketing), how to make non-alcoholic cocktails feel like a real experience instead of an afterthought, and whether vegetarian tasting menus should really cost less.
Then we look at what’s old becoming new again—jello salads, fondue parties, and lobster Newburg—and how to rethink them for today. Plus, a practical fix for one of the most misunderstood ingredients in modern kitchens: truffle oil.
After that, we get into fusion food—where it came from, why it matters, and why Japanese-Peruvian cuisine has us especially excited right now.
We close things out with stories from behind the bar at Apothecary, including the custom cakes you wouldn’t believe, a throuple that took PDA a little too far, and the kind of moments you only get in a place where people come to celebrate.
No central theme—just good taste, strong opinions, and a lot to talk about.
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. -
TikTok has a food hack for everything—drink more water, eat more protein, save money, cook faster. But how much of it actually holds up?
This episode, we react to some of the biggest trends taking over your feed. We start with the viral “buy half a cow” craze and why it’s not quite the deal it looks like. Then, with the help of a nutritionist and a fitness expert, we dig into hydration trends, “healthy” swaps, protein obsession, man kibble, and meal prep extremes. Finally Tanner responds to cooking hacks and we crown a winner of Martini Madness.
Some of it works. Some of it doesn’t. And some of it just needs to taste better.
Amuse Booze: Softserve Margarita
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. -
Easter might be the strangest food holiday we celebrate.
A rabbit delivers eggs. We hide them in the yard. And somehow, all of it ends with a pile of candy that only exists for a few weeks a year.
In this episode of Flavorphiles, we unpack how it all came together. We start with the question no one really asks: why eggs? From ancient symbols of rebirth to medieval fasting rules, eggs became the center of Easter almost by accident. Along the way, we figure out how a German folklore hare ended up delivering them.
Then we’re joined by Father Bob to break down Lent and the food traditions it created—from fasting rules to the surprisingly creative ways people worked around them, and how those traditions still shape how we eat today.
From there, we get into the fun: a full Easter candy power ranking, separating the elite from the overrated and answering the question of whether any holiday is carried harder by a single candy than Easter is by Reese’s Eggs.
Finally, we zoom out and look at the bigger picture—some of the food traditions we all accept without question, from birthday candles to wedding cakes, and why most of them make less sense the more you think about them.
It’s a holiday built on symbolism, sugar, and just enough confusion to make it interesting.
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 explore the strange line between food traditions that are centuries old and the ones we invented last Tuesday.
We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.
Then we’re joined by Indigenous chef Sarah Mierau, founder of Tradish, a café and food brand dedicated to sharing Indigenous ingredients and cooking with a modern audience. She explains how Indigenous cuisine continues to evolve today, how chefs balance tradition with creativity, and why some of the most meaningful culinary knowledge has always been passed down through practice rather than recipes.
Later, Tanner highlights several food trends he’s excited to see return, from fermentation and ancient grains to nose-to-tail cooking and artisan charcuterie. We finish with a rapid-fire round of Overrated or Underrated, where we debate food traditions like tapas culture, Sunday roast, BBQ, hot dogs at baseball games, and the questionable cultural practice of getting drunk at brunch.
Along the way, we’re sipping a Blackberry Sage Daiquiri, a twist on one of Tanner’s favorite cocktails that perfectly captures the theme of the episode: classic ideas with a fresh perspective.
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. -
The future of food and hospitality is changing fast—and in some cases, unraveling in real time.
This week’s episode starts with one of the biggest stories in the industry: the allegations surrounding René Redzepi and his departure from Noma. As one of the most influential chefs of this era steps away, we unpack what happened—and what it says about the culture that defined modern fine dining.
From there, we zoom out. Are the foundations of fine dining—unpaid stages, marathon tasting menus, and all-consuming kitchen culture—still viable? Or is the industry heading toward something simpler, more sustainable, and fundamentally different?
Then we head behind the bar with Terance Robson, an Irish bartender operating venues in Austin, Texas. We talk about how Irish pubs differ from their North American counterparts, what actually makes a great bar, and whether bars will remain a central part of social life as drinking habits change.
Finally, we look even further ahead. What will we actually be eating in the future? From lab-grown meat and insect protein to 3D-printed dishes, we debate the foods that could define the next generation—and whether we’re ready for them. The past shaped how we eat. This episode asks what comes next.
Amuse Booze: Irish Whiskey Sour
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. -
Amuse Booze: Frozen irish Coffee
This week on Flavorphiles, we celebrate St. Patrick’s Day the way it was meant to be celebrated: by questioning almost everything about it.
In Segment 1, we look at how St. Patrick’s Day in Ireland is very different from the green-beer spectacle it’s become in North America. Tanner explains why owning a bar on St. Patrick’s Day isn’t quite the party people think it is, and we introduce our Martini Madness competition.
In Segment 2, we tackle the humble potato. If potatoes didn’t originate in Ireland, how did they become the backbone of Irish cuisine—and how did that reliance help lead to the Great Famine? In Segment 3, we discover a company that literally builds Irish pubs in Ireland and ships them around the world. What actually makes something a pub? Dark wood? Community? Guinness? Somewhere along the way, Tanner also reveals that he’s figured out exactly how he wants to die.
And in Segment 4, we head north to Canada to talk about poutine and Quebec’s push to give its cheese curds government protection. A professor argues that poutine is sacred, while Tanner suggests Jerry might actually be more Canadian than poutine itself.
Grab a drink, pull up a stool, and join us for another round of Flavorphiles. 🍀
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. -
Amuse Booze: 20% Martini
In Episode 20 of Flavorphiles, Tanner and Jerry explore the power dynamics shaping modern hospitality — from tipping culture to food journalism to the way television has redefined what we think kitchens look like.
We begin with a listener question that sparked a bigger debate: if someone tips $40 on a $500 bill, and the server balks, who’s in the wrong? That conversation opens the door to the economics of service, why 20% has become the standard, whether tipping should disappear altogether, and why even industry leaders like Danny Meyer ultimately returned to the system they tried to replace.
From there, we’re joined by a writer from The Dallas Morning News to discuss the evolving role of food journalism. In a world increasingly dominated by influencers and algorithms, where does food journalism fit and how does that affect resturants? We also discuss Food Competition TV, how it differes from real restaurant cooking and why cocktail compeition shows haven't captured audiences in the same way.
Finally, a look at food news: Snoop Dogg's credit card declines in a restaruant, hot peppers are the new "it" additive to bird seed, a 2 Michelin star chef gets a bad health score, and some listeners questions.
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. -
Amuse Booze: The Gin & Tonic — The Original Location-Driven Cocktail
In the first segment, Tanner and Jerry break down the psychology of space—why rooftop restaurants feel expensive, basements feel exclusive, strip malls hide greatness, and beach restaurants often get a pass. From airport dining to vacation mode, they examine how context changes perception and why the bar is often the best seat in the house.
Next, they bring in a commercial broker to discuss the real-world side of restaurant location. What makes a space work? Why do some addresses feel cursed? Is visibility everything? It’s a candid look at the tension between romance and rent.
The third segment explores the rise of the “third place”—the space between home and work where community happens. From neighborhood pubs and diner counters to listening bars, coffee shops that turn into wine bars at night, and climbing gyms with taps, they unpack why belonging—not just food—is becoming the product. Finally, Short Order Cooking returns with “The Location Awards,” a rapid-fire guide to the best places to propose, break up, impress your boss, eavesdrop, day drink, disappear, or become a regular.
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. -
Amuse Booze: Tepache — Fermented & Safe, despite what the Dallas Health Department Says
Tanner and Jerry explore the darker side of dining in an episode dedicated to foods that kills. They begin with cautionary tales from history, including embalmed milk, a 2008 CEO who went to prison, and arsenic-laced candy—reminders that food safety hasn’t always been a given.
In the second segment, they sit down with one of the scientists responsible for removing salmonella from modern turkey production to understand how it’s done—and what you should know when cooking your own bird. From there, Tanner shares a few health inspector horror stories, reflecting on what happens when enforcement power meets questionable understanding.
The episode concludes with a nuanced conversation about controversial ingredients—puffer fish, raw milk, and other foods that carry risk. Tanner explains why, in the right hands and under the right conditions, some culinary dangers may be worth taking.
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. - Visa fler
