Welcome to episode 36 of The Food For ThoughtCast. Steve and I are here today to talk about the 7 classic types of soups, our likes and dislikes, and whether or not chili is a soup. Is soup a meal? Which version of chicken tortilla is better? Thanks for joining us!

Let's play a game-- it's time for Smash or Trash your Trick - or - Treat Stash! But first, we need to discuss why you hate candy corn and are also wrong about everything else in life. Episode 35 of The Food For ThoughtCast is all about Halloween candy. Melissa and Steve discover they are oddly obsessed with most sugary products, whether they are good or not. Find this podcast in all the usual podcast places and don't forget to rate, review, and subscribe. Happy Tuesday release day!

Hey there food fans, it's time for Episode 34 of The Food For ThoughtCast! We're falling into flavor-- Fall Flavors, that is. I really can't help myself with the puns. We're looking at the most beloved fall flavors and talking about why we like them or not, and a variety of other random food conversation. When it's food conversation, it's always good conversation, that's for sure. Don't forget to rate, review, and subscribe. Find us in all the podcast places. 

It's Chef Steve's first time at The State Fair of Texas- and boy are his arms tired.......of lifting delicious foods! Thanks for joining us for Episode 33 of The Food For ThoughtCast. We are joined by newly crowned (accused? coerced?) co-host of The Food For ThoughtCast, everybody's favorite good cooker: Chef Stephen Gonzalez! Whether you are local and have been to The State Fair of Texas before, or you are looking for recommendations, or you just like to live vicariously through some other food fans-- you can hear about all the yummy things we tried at this year's State Fair Of Texas. Find us in all the usual podcast places and don't forget to rate, review, subscribe, and deep fry. Yee-haw.

Quail, quail, quail look who it is! Welcome back listener! No bird, or pun, is too small or unimportant for today's episode. We are joined by Chef Stephen Gonzalez as he and I take a look at game birds, how to cook them, and how we like them. Prepare to be pheasantly surprised. Thank you for listening to Episode 32 of The Food For ThoughtCast. 

Holy ( literally) Hippos and Hashbowns! On Episode 31 of The Food For ThoughtCast we're talking to Sandra Daniels- owner of Hippos and Hashbrowns in Casa View, right here in East Dallas. This is a lovely chat and a little look into the bakery and how it runs, but more importantly, a really great "getting to know you" session with Sandra herself. Get over to the shop to grab the crisps, granola, and sourdough waffles- you won't regret it! Thanks for listening. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Where it came from. Where it's going.  And all the toppings in-between.......two buns.    In honor of the recent celebration of National Cheeseburger Day on September 18th, I bring you a look at hamburgers and cheeseburgers both near and far.    Enjoy!

Today's episode of The Food For ThoughtCast brought to you by.......The Main Street Electrical Podcast! Jenn and Dave had me on their podcast this week, and I'm using it as my own because.......I can! I kid. But seriously, we had a great time chatting about all the amazing food I ate in Disney World on my vacation last week. It was delicious! From shrimp and grits to curry to pork chops and everything in between, we're covering it all.  Real quick before we start I'm about to get as mushy as overcooked pasta...  The fact that The Food For ThoughtCast has made it to 30 episodes is awesome and it did not happen by accident-- it truly takes a village.  When you're done listening to today's episode check out these other podcasts too- hosted by friends and supporters of the show! You never know when you'll find your next favorite.  The Main Street Electrical Podcast for more info on Woody's Roundup Rodeo, check out their ep. 148! For all your travel needs--  check out Upon A Star Travel ! The Deucecast Movie Show Just some dorks who love movies. Good movies, bad movies, everything in between. (psst, I've been on this one) Sunday Synopsis Join host, Charley Wooten, in the study of God's Word.  The Soundtrack of Life: A Music Podcast Music is the soundtrack of our lives. With this podcast, we want to discuss good music, bad music, musical artists, history and all things in between. Good Day For A Movie Podcast It's a good day for a movie. Every week our hosts, Jacob, Tate, and Sage, introduce a movie, watch it, and immediately review it. (pssst, I've been on this one too!) Harmanny Music Education Podcast A podcast by Craig Harmann, a music educator and private lesson instructor about music, private lessons and much more! Captains' Logs and Lightsabers Join Chris and Jonathan, two friends who love BOTH Star Trek and Star Wars and cover each franchise in this podcast. Have a great weekend and thanks so much for listening!

Pizza, part 2. Today we're deep diving into Deep Dish Pizza- the Chicago kind, and a variety and myriad of other loosely related but completely off-topic subjects in our signature style. Did I say "we"? That's right-- everybody's favorite Good Cooker Stephen Gonzalez is in the virtual studio today for Episode 29 of The Food For ThoughtCast! Available wherever you get your podcasts. Don't forget to share with a friend!

It's just desserts. Or desserts. No sand here. This is a mind-blowing, jam-packed half hour of Is It or Is It Not Pie? and Why? Episode 28 of The Food For ThoughtCast urges you to stop calling fruit a dessert, for the love of Pete guys, just stop doing it. Thanks so much for listening! Feast your ears on this and all of our other episodes on Google Podcasts, Apple Podcasts, and Spotify or listen directly at the website: https://www.foodforthoughtcast.com/episodes/season/1/

Why is it spicy? We've talked about the four, sometimes five main tastes and all the flavors but what about spicy?  Should you keep the seeds in or remove them when using peppers? What is the best thing to eat to get relief? How does food get that awesome heat? The answer is capsaicin. Thanks so much for listening to Episode 27 of The Food For ThoughtCast where I talk about this and a whole lot more.  Find us in all the places where finer podcasts are served and don't forget to rate, review, and subscribe! And oh yeah: don't touch your eyes. 

What are the most common food allergies? Which foods contain them and how are they labeled? What can I use in a recipe instead of eggs, for instance? Why does my concealer have peanut oil in it? All this and more on Episode 26 of The Food For ThoughtCast! Thanks for listening.   Find us on Google, Spotify, and Apple Podcasts. 

It's an explosion of flavor on episode 25 of The Food For ThoughtCast. It's part dos of a two-fer as we continue talking today about tastes and flavors. How do you use tastes to build flavors? How do you decide what goes together? Find that sweet spot. or sour. or bitter.  You get the idea. Or you'll get the idea after today's show! Let those creative juices (ew) flow. and start seeing ingredients for what they can bring to your dishes. Find the balance and create the perfect flavor experience. Find us on Google, Spotify, and Apple Podcasts. Umami. I just like saying it. 

It's a Bitter Sweet Salty Sour Symphony as we travel to unincorporated Flavor County. This week, thanks for joining me for Episode 24 of The Food For ThoughtCast where it's all about taste and flavor. What makes certain foods taste sour? How can you fix a dish that is too salty? What exactly is umami? Find out on today's episode. Available wherever finer podcasts are served.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

D.C., Naples, Chicago, Denver, New Haven.......... Where does your favorite pizza come from and what makes it special? Chef Stephen Gonzalez graces us with his presence once again as we take our first, and by no means last, look at pizza. We start out this pizza journey by going from region to region. It is highly intellectual banter that asks the difficult and hard-hitting questions like "does avocado go on taco pizza?" and "why won't Melissa buy an air fryer?" Join in for Episode 23 of The Food For ThoughtCast and thanks so much for listening. Available wherever finer podcasts are served. 

Thanks so much for listening to the Food For Thoughtcast! Join in for Episode 22! Today's episode is all about thoughtfully engaging with your local food supply. We are talking to Erin Baumgartner, the CEO and cofounder of Family Dinner in Eastern New England. She is passionate, charming, and wicked smart. This was a delight. Share Family Dinner on your socials, and get out there and support your local businesses and farmers. BRB, making a potato chip and veggie sandwich and dreaming about actual winter weather.  Find us on Google Podcasts, Apple Podcasts, and Spotify!

Why do foods give us comfort the way that they do? What are our listener favorites? What are our favorites? Does everything qualify as comfort food? We say, yes! Chef Stephen joins us to talk about the most delicious foods we turn to for a little comfort.  Grab your most snuggly blanket, some cozy slippers, turn on your favorie food podcast (it's this one, obviously), and dig in to your favorite comfort food dish! Could also be flip flops, a cold beverage, and a bowl of ice cream if it's 1000 degrees where you live. Make sure you're rocking that AC and thanks for listening to The Food For ThoughtCast. 

As American as apple pie?  Or not. And also: why?  Join in for Episode 20 of The Food For ThoughtCast:  Burgers and Dogs. It's a little journey into how foods became "patriotic" and why we eat what we do at July 4th cookouts. Recorded on Independence Day: enjoy this food for thought straight my kitchen to your brain. May your lemonade be spiked and your sparklers be a safe distance from faces everywhere. 

Is it breakfast ? Is it lunch? Will it Brunch? Why is Brunch?! We think , therefore we pancake.  The most random at times but also consistently delicious conversation ever in part 2 of the Breakfast episode. Hear it for yourself: Brunch, The Breakfastential Crisis featuring Chef Stephen. Get episode 19 now wherever podcasts are served.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Breakfast– the greatest marketing campaign ever invented that you didn’t even know you needed! What does breakfast look like around the world? How did it become the most important meal of the day? Is that actually true? Can anything be breakfast? What about BFD? Big freaking deal? Yep!! Breakfast for dinner, that is.  (I will not yield this title to “brinner”, not on this podcast, and not ever!)  Answers to these questions, a little history lesson, and much more– on episode 18 of The Food For ThoughtCast! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

This week's episode is a recap of all the things I ate on my recent cruise aboard the Carnival Breeze. Have you ever been on a cruise or been curious about the food? Get a taste of what's available on the high seas- then make sure you rate, review, subscribe-- and share this podcast with a friend! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Part 2 of the episode about terms-- cooking terms , that is! What is the difference between scald, simmer, steam, and boil? You'll learn on today's episode.  Nobody wants to eat the poop chute from a shrimp, you heard it here first.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

What do all those words on menus mean? Why are they important? Do YOU think about it each time you read through fanciful descriptions, cooking terms, and popular buzzwords? Do you want a paragraph to describe each dish or are you more of a minimalist who just needs a few words? We're talking about all that and more on today's episode, it's part 1 of 2! Join in. Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Today we are joined by Chefs Stephen Gonzalez and Ernie Estrada as we talk about first jobs, learning to cook, and San Antonio as its own food mecca.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

The steaks are really high and it's not just inflation. Dig in as we discuss which cuts , what way, and why. Did you know that if they made steak from humans a top sirloin steak would come from that fleshy part between your shoulder blade and your neck?! Unfortunately, now you do and you can't unread that! Come and get this episode.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

Today we are talking to David Page, the creator of Diners, Drive-Ins, and Dives. He is a two- time Emmy winner, author, radio host, and most importantly: a definite food fan! In a conversation that goes from Philadelphia roast pork to Haggis to crickets and back again, we have an excellent time talking about food as art, how we approach food as a society, and the beauty and wonder of food as story. Don't forget to eat your tendons, and vegetables of course. Enjoy! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Today we are talking to John Sexton. He is a fellow chef and in the business on the distribution side.  This is the ultimate "fly on the wall" moment between two chefs just talking shop and passion. From the moment I met John, it felt like I had known him forever. We talk about the future of AI in the food industry, the important connection between every person and where their food comes from, and all the bits and bobs in between. This chat is truly beautiful and I hope it inspires you to get out of your comfort zone and find the food stories worth telling. With love, -us.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Today on The Food For ThoughtCast we are joined by Ray Chmielecki, the host of Spoon Mob! We talk about James Beard Awards, the Columbus food scene, culinary education, celebrity podcasts, and everything around and in between. Get it while it's hot! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Chef Stephen Gonzalez is back to recap his trip to St. Louis and Kansas City and he takes us on a culinary adventure, a food tour, if you will. We ponder all the different kinds of regional barbecue. BBQ is definitely a noun and not a verb. We said what we said. Bring on the mutton.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

College food halls, scarlet letters, chicken spiedies, salt potatoes, and puns galore! Today we're talking to Zakary Haines, stand-up comedian and former member of the food force. We explore the links between humor and food, and affirm the absolute need for laughs in all kitchens. Get it while it's hot! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Chef Steve is back in the house as we talk about Easter food traditions. Ham, fajitas, deviled eggs, or maybe scotch eggs? To raisin or not to raisin? These are the important questions. Also why does mint jelly exist? The answer: its sole purpose is to make Melissa sad.  We're going on the lam.....from boring food! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

It's not just quiche, it's KEESH. Today's guest is epic in more ways than one. Join me as we talk to Keith Cedotal , Chef/Owner of KEESH-Keith's Epic East Side House. Taking East Dallas by storm one baked good at a time, Keith is an incredible pastry chef and gives us some seriously tasty food for thought. If you're local, be sure to support this Texan Bake-aurant with a French Twist! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

Spicy Language Warning Sorry moms! :) It's a very special collaboration as we sit down with Team Fat Kid Chews The Fat Podcast. I get to play my first ever virtual round of Hops Roulette with the gang, we express varying levels of both disdain and respect for basically everything food-related, and we learn more about this awesome crew and how the Team Fat Kid Nation came to be. We attempt to answer the ultimate kitchen question:  How long is two minutes? Find out on today's episode and also: get your own bunker, bro!

Beth Fuller: the host of Food Adventures Podcast, contestant extraordinaire on the Netflix series Cook at All Costs , and an amazing creative in the food industry; joins us today to talk shop. We make each other ridiculously hungry by talking about dinner at 11 am, and dive into some serious Food For Thought concerning food styling and photography. A feast for the eyes, and ears! Enjoy.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino

We like cooking food, eating food, and sharing it with one another but what happens when there's not enough to go around? Find out the ways we can help, in the state of Texas and elsewhere, with Kennedy Bower from the North Texas Food Bank. Your table's ready! Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podcast voiceover by: Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com