Sound Bites

Sound Bites gets 'vegan crunk' with Bianca Phillips.

Holly Whitfield joins CEO Eric Barnes and video and podcast producer Natalie Van Gundy for a lively discussion on their favorite cafes, where they'd take visiting java snobs and how they each make our coffee at home. (Spoiler alert: the approaches vary wildly!)

Chris Herrington talks with Joshua Carlucci, a former chef and teacher who's become a regular contributor to the Daily Memphian food section.

If you've ever hosted folks visiting Memphis, you know the situation: your family is coming to town for a weekend or some old friends are finally making good on a long-promised visit to Memphis. Maybe they love the city, maybe they're not yet sold. Either way, you want to show them a great time.

From stores to trailers, carts to coolers, Mempops has become an inseparable part of Memphis summers.  

The tomatoes are coming.

With 19 bags of assorted Lay's potato chip flavors, four of us crinkled bags and crunched chips for a home and away Sound Bites and The Sidebar.

Not feeling the ribs or a barbecue sandwich? It's OK, we got you. Try some of these non-traditional dishes in barbecue restaurants.

Eli Townsend's new Dos Hermanos Kitchen inside the Cossitt Library is where he feels he's meant to be, except in the winters, when he'll be running another place in Rhode Island.

Eric Barnes joins the Daily Memphian food editor on Sound Bites.

Bog & Barley is all it's cracked up to be; Jennifer and Chris talk about the new East Memphis restaurant on Sound Bites, and talk of Easter meals leads to talk of cakes, as many roads do.

There was the recipe for the Seessel's Lemon Butter Pie, of course, but Chris and Jennifer also talked about the history of the beloved hometown grocery, which was started by Henry Seessel, known as the 'Great Butcher of Memphis.'

Sure, most of us liked brownies when we were kids and plenty of us still do, but what's keeping it from having its heyday?

Keeping the pantry stocked with spices is key to be able to cook up a good meal; Jennifer Biggs and Chris Herrington discuss the most important ones.

Jennifer Biggs and Chris Herrington just wrote about tamales, and on this week's Sound Bites, they talk about them too.

We continue talk of cakes not just fit for but named for kings, and talk about the food news of the week on this week's Sound Bites.

Mardi Gras cometh and with it, king cakes, pancakes and all manner of delicious food. And can broccoli win a cage match with Brussels sprouts?

On this week's Sound Bites, Jennifer Biggs and Chris Herrington talk about the Porcellino's biscuit recipe (Chris made 'em) and plenty of this and that.

Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.

Jennifer and Chris brainstorm some food they'd like to see Kelly English serve at his series of popups, but they can't manage to feed themselves breakfast reliably.

You know you have a favorite kind of French fry, whether it's a shoestring, fast food fries or waffle cut. So do Jennifer and Chris, and we talk about it on Sound Bites.

It was a better year than 2021 and 2020; in fact, 2022 saw a flurry of new restaurants open toward the end of the year and served up some tasty dishes all year long.

The Biggs and Herrington households like a nice breakfast on Christmas Day, and we say hold the fruitcake. But we respect your right to love it if that's what makes your Yuletide bright.

New restaurants have just opened or are within days or weeks of opening their doors: Which ones excite you?

A $10 Deal inspires Jennifer and Chris to take a virtual trip around town, talking about favorite Asian restaurants from Chinese to Vietnamese and more.