The Rouxde Cooking School Podcast

John and Rebecca get pumped about spinach. After Food News, we break down it's history, some facts, and then give a tough telling about the life of Popeye The Sailor Man (it's weird). Thanks for listening! Cheers!

John and Rebecca get toasty about avocados. We learn it's short history, some awesome facts and then do a rundown of culinary uses for the humble avocado that goes beyond putting it on toast. We also hit some food news and have a catch up on some of our favorite dishes. Thanks for listening!!! Cheers!

This week David Carpenter is back this week to finish our conversation. We learn about his road to opening his brewery after school and find out how he plans to pick the beers he makes. We also learn some of his favorite beers. Thanks for listening as always. Cheers!

This week John and Rebecca are graced by the brewer and co-owner of Mobtown Brewing, David Carpenter. We talk about his origin story, his love of beer and why he decided to create his dream job. Thanks for listening.    

John and Rebecca have a cozy catch up after a week off (for them at least). We start off with some fun food news (hope you like biscuits slathered in cinnamon icing) and then we go into John's garbage-y culinary embrace of food at Universal Studios while on vacation. We end up with a few listener questions. Thanks for listening. Cheers!

John and Rebecca have an old-fashioned English confection taste testing testimonial thanks to our man in England, JJ. We eat our way through a bunch of tooth terrorizing chocolates, gummies and delicious delights. We start the show with some current food stories and end the show with the most unholy of chocolate eggs that we weren't sure if it was a gift or a punishment from JJ. Thanks for listeni...

John and Rebecca are back to finish out our deep dive into the food of the world of Harry Potter. We cover foods from the Tongue Ton Toffees to the last meal of cheese, wine and bread at the Hog's Head Inn with a bunch of spoilers and Willy Wonka references in between. Seriously, there are a Gringotts vault full of spoilers in with the food talk so if you haven't read all of the books or seen all...

John and Rebecca get magical this week about the food in the world of Harry Potter. This very NSFW (or kids) episode (part one of two) is a rundown of all of the dishes, special meals and places that are imperative to the story of the boy who lived. We have a blast but drag it into the dirt the way only we can. You'll love it if you're a fan. 

John and Rebecca finish up their interview with the magnanimous L. Drew Pumphrey who is the owner and cook of the Smoking Swine Food Truck. We start back in with how he got hooked up with Guy Fieri and his people which led to him being on triple D. We try to get to the core of who Guy Fieri really is and also what foods Drew won't be making on his truck. We wind down with a bunch of listener quest...

John and Rebecca are joined this week (and next) by L. Drew Pumphrey of the Smoking Swine Food Truck. We run through a bunch of topics up top and then get into the BBQ. We talk about how he started, how he gamed the system to get to the start and how he had a plan to fail before everything started. We end right as Drew was about to get the nod from everyone's friend Guy Fieri. Thanks for listening...

This week John and Rebecca get hammered about Saint Patrick's Day. First we cover a terrible job offer in the food journalism world and then dive into the green tinted holiday that is St. Patrick's Day. We learn the background of the holiday, the life of Saint Patrick, some of the customs of the popular drinking day as well as some of the culturally inappropriate things NOT to do while celebrating...

John and Rebecca run it back for episode 100. After an electrical issue at their episode 100 live show, they come back to the studio to re-do episode 100 for you, our faithful listeners. Knockoff restaurants, foods and drinks are covered from the obvious (Mash Donalds) to the unbelievable (Hitler Fried Chicken...... seriously). The visual component will be out as well so check our facebook page or...

This week John and Rebecca get crispy about bacon. We learn about the process of making it, the different types around the world and talk about our favorite ways to prepare it. We also hit up some fun facts and list a bunch of bacon-flavored foods that should not be. Sexy cookie boxes and pizza as a healthy breakfast are covered in the news section at the start of the podcast. Thanks for listening...

BAM!!! This week John and Rebecca cover the career of Chef Emeril Lagasse. From Massachusetts to Louisiana and then to every TV in America, we cover the ups and downs of one of the most popular chefs to ever live. Thanks for listening! Cheers!

This week John and Rebecca are joined by Emily and Roslan from Diablo Doughnuts. The talk is all about our favorite doughy delights. We cover the history of the shop, the flavors that have made them famous, the ups and downs of the business and we also get to taste test a bunch of doughnuts and gush about how great they are. It's a great conversation made better with doughnuts. Thanks for listenin...

This week John and Rebecca use their noodles talking about ramen. The episode starts with a round up of some Super Bowl-related food deals and then a rundown to the food one could find this weekend at Mercedes Benz Stadium, the home of the big game.   We then delve into the history of ramen and as we're about to wrap it up disaster strikes.... the power goes out.  We come back and record the rest...

Fork you is what John and Rebecca are yelling at each other this week! The brilliantly feminine history of the fork is covered as well is the shockingly late acceptance of what is now thought of as our main feeding utensil. We start the podcast with a new segment covering food-related news and end with a great fork-related poem that will creep you out. Thanks for listening!

John and Rebecca ham it up this week about their favorite cured pig leg. We cover the history and love of ham all over the world. We explain the difference between a city ham and a country ham while giving examples of the numerous types of raw and cooked hams. We also cover some fun facts and end with the worst ham recipe ever (hint: it contains bananas). Cheers!

John and Rebecca have a cozy culinary catchup about their time over the holiday. Birthday, Christmas, New Years, dinners, breakfasts and all meals in between are covered. Thanks for listening. Cheers!

This week, John (sans Rebecca) answers questions from a bunch of our listeners (and some fellow podcasters). Topics ranging from mustard on ham sandwiches, how to deal with friends with spice issue and what candy would God be (among many others) are covered. It's a fun episode filled with as much knowledge and stupidity as possible. Thanks for listening!

This week John and Rebecca get Kringle-y about Christmas Foods. From delicious and traditional to wild and blasphemic, the xmas foods you think you know are only a figment of your imagination. There are also so many side bars and just plain fun conversations that if you don't feel like you know the hosts then you probably never will (we hope you do). Happy Holidays everyone!! We Love You!

John and Rebecca get boozy over Egg Nog. After a talk about our week and random digressions, we look at it's history, the strange Baltimore connection, it's various versions and then we end with a story that is so dumb it has to be heard. Thanks for listening!

John and Rebecca celebrate the success and career of Dominique Crenn. From her start in France to her adopted home of San Francisco, this badass chef has become the first woman in the U.S.A to become a 3 star Michelin Chef! She is seriously at the vanguard of cuisine in The America and a true artist and visionary. Thanks for listening. Please rate and review us on iTunes. Cheers!

John and Rebecca give each other a rundown of their amazingly successful Thanksgivings (no one was murdered) and catch up on what was cooked, baked, stirred and mixed to make 2018 the best Thanksgiving ever. Rebecca also talks about a great bunch of food she tried at a restaurant's vegetarian food preview. Generally it's just a cozy catchup and you are all invited. Thanks for listening!

John and Rebecca get snoody about turkeys this week. From the domestication of turkeys in Mexico, to the widespread love of the gobbler all over the world, we cover the turkey's important history. A waddle full of fun facts are covered and we finish with a second helping of horrible Thanksgiving stories. Happy Thanksgiving everyone (or Thursday if your listening during the summer).