Flavorphiles

Do cookbooks still matter, or have they become expensive decorations for people who mostly cook from TikTok?<br><br>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&rsquo;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.&nbsp;<br><br>Then we look back at cookbooks as the original food internet &mdash; 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.<br><br>Amuse Booze is a strange liquor we only read about in a book before tracking down a bottle.&nbsp;<br><br>For a full list of all the cookbooks recommended in this episode see flavorphiles.com and look for this episode.<br><br>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.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

Why is everything so expensive? This week on Flavorphiles, we&rsquo;re talking about the money behind the meal.<br><br>First, food professor Sylvain Charlebois joins us to explain what&rsquo;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.<br><br>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.<br><br>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&rsquo;s worth splurging on, and what you can probably skip.<br><br>Finally, we get into the cash vs. cashless debate. Is it annoying when a restaurant tells you how you&rsquo;re allowed to pay? Absolutely. But there are real reasons restaurants make those choices. Plus, Tanner and Grace have a special announcement.<br><br>This episode is all about price, value, and why the check at the end of the night tells only part of the story.<br><br>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.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

How do you actually get started in the restaurant business? This week, we&rsquo;re going behind the scenes of the jobs that make restaurants work &mdash; from the first kitchen shift to the first night behind the bar, and all the chaos in between.<br><br>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.<br><br>From there, we get into the owner&rsquo;s side of the business: raising money for a bar, figuring out staffing, and the uncomfortable question of how &mdash; or whether &mdash; you&rsquo;re going to pay yourself. Plus, Short Order Cooking is back with last meals, famous musicians, and Jerry putting Tanner&rsquo;s mind-reading abilities to the test.<br><br>The Amuse Booze this week is a Bourbon Sidecar.<br><br>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.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.