Tip of the Tongue

Do you love grilling and smoking, but you have limited space to do it? Are you new to smoking, but want to experiment? Do you just want to have fun outdoors? Watch Morgan Bolling as she experiments, very successfully, with backyard grilling. No fancy equipment, just the ordinary stuff that we all might have. The perfect equipment for fun and learning! We talk to Morgan about the show, how it came...

Sam Gugino has had a varied career as a chef, a writer, and an actor. He has truly invented himself. He talks about all of it, including his new book, Eat, You’ll Get Hungry. We have a conversation about his various careers and we speak a lot about his Sicilian family. The table was the center of his home and the cookbook tells the story. His recipes are delicious and reflect the old-fashioned nat...

Chef Ashwin Vilkhu opens his dream restaurant - The Kingsway - in New Orleans. It is a modern prix fixe restaurant that features the chef’s interpretation of the foods of Asia. We discuss opening a restaurant in these times. When and how you know it’s right for the restaurant, the staff, and the diners. Born in India, Chef Vilkhu grew up in New Orleans, absorbing not only the vibe and flavors of t...

Are you a food writer? a food person? a writer? Adam Roberts is all of these things. After having written cookbooks, food blogs, television shows, and articles, Adam has written his first novel, Food Person . You read about Adam, his podcast, his other books, and more here. Other books by Adam Roberts. . . Adam’s newsletter is The Amateur Gourmet. Get full access to Tip of the Tongue at tipoftheto...

There was a time when there were many gentlemen’s dining clubs. There is something very 19th century about them. And there are probably not that many that are descended from a club that has been around for a good while. Although it is a 20th century club, the New Orleans club - the Escargot Society - is a spiritual descendant of those clubs where gentlemen met to appreciate good wine and food. Dom...

Imagine being part of the United Cajun Navy and helping people during a disaster! They help people during floods, fires, and freezing storms to recover from natural destruction and devastation. In addition the organization, made up of volunteers, has embraced solving the problem of food insecurity. We talk with Brian Trasher, spokesperson and vice-president of the United Cajun Navy. Listen. It’s o...

Do you like tequila? Ted Genoways has written an exciting, cinematic account of the Cuervo family and the development of the tequila industry. With research deep into records in longhand in Spanish, French, and English, Genoways pieced together the fascinating and exciting story that parallels the development of modern Mexico as well as the modern tequila industry. He tells us all about it. Listen...

We would all benefit from living well and eating well, with a goal of holistic living. But how does anyone accomplish such a goal? We talk to Erin Clifford about her new book that not only explains the goals, but that functions as a workbook for getting there. Read more about Erin. and her new book. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

Who knew that there was more for Meathead to teach us about grilling and barbecue? His new book, The Meathead Method , is full of new information, great recipes, and terrific photos. It gives us great tips, clear instructions, warnings of pitfalls, and lots of ideas and explanations. It teaches in a way that makes you want more. Listen. It’s on Tip of the Tongue. You can learn more about Meathead...

New to vegetarianism? Just flirting with it? This book is perfect for you. It is full of delicious food and great ideas. It isn’t about eating a certain way, flavor be damned. It is all about eating delicious and interesting food. We talk to Laura Lee Flanagan about her new book, Hardcore Vegetarian: Welcome to the Vegedome! She is a lawyer and has a PhD in literature. She is so many things, and s...

We are all aware of fair trade coffee. But Non-Fiction Coffee Coffee Company has taken this idea beyond the basics of fair trade. The company wants to have real relationships with the growers and producers. You can learn their stories as you sip your coffee and be a part of appreciating the effort that goes into growing those beans each year. We speak with Jeff Daniels. He is the Director of Sales...

Award-winning writer, John Birdsall, the author of cookbooks and the biography of James Beard, The Man Who Ate Too Much , has written a new book. What Is Queer Food? How We Served a Revolution. We talk about that very question, about the book and what Birdsall was trying to achieve, and much more. It certainly made me think about food as a way to communicate with the world in the 20th century. Lis...

Beth Le Manach, beloved blogger and YouTuber , publishes under the name Entertaining with Beth. Her new book, Entertaining 101: Recipes Every Host Should Know How to Make , is a delightful roadmap of entertaining without hiccoughs whether you are a beginner or a seasoned entertainer. Listen as we chat about writing recipes, entertaining, the differences between the US and France, and lots of other...

Kelly Jacques and Samantha Weiss established Ayu Bakehouse in 2022 in New Orleans. They already have a reputation for king cake, competing with bakeries that have been baking king cakes the entire lives of their owners. And this is in a town that takes its king cake seriously. They have built a business with sustainability of all types at its core. They care about the environment, their customers,...

In 2001 Paula Johnson , Director of the American Food History Project at the Smithsonian’s National Museum of American History, and colleagues traveled to Cambridge, MA to visit Julia Child as she was planning to relocate to California. She oversaw the installation of the Julia Child kitchen at the Smithsonian. And what began as a temporary exhibit has survived a move within the museum and continu...

Sarah Ahn has presented us with a wonderful insight into her mother’s kitchen. It happens to be a Korean kitchen with exciting dishes and techniques that can be duplicated in your home kitchen. I learned all about new flavors and techniques. I am going back to recipes a second and third time with excitement. And I am exploring websites where I can find appropriate products. What a wonderful way to...

Do you cook for yourself or your family every day? Do you love food and cooking blogs, and tips to make your food prep more efficient and more fun? We talk to the down-to-earth, Jessica Merchant , about her blog, her books, her methods and her practical approach to good cooking. She is a popcorn machine of ideas. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipoftheto...

Ellen Kanner has written a terrific book full of wonderful, flavorful recipes that are all vegan. She writes for the person who is using some prepared or canned food. This makes the book perfect for those putting a toe in the vegan waters. And for those who have eaten a vegan diet for some time, it offers new recipes with available ingredients that can pull you out of the dinner doldrums. Ellen Ka...

Roger Lee answers your questions about no and low alcoholic drinks and bars. He talks about the restaurant industry and how it is changing. We talk about tipping and labor issues front of house and back of house. We even talk about protein bars, sustainability, and local produce. Roger is a lawyer with Stubbs, Alderton, and Markiles, LLP in Los Angeles. CA. You can find out more about what Roger i...

Here are some insights from Revere Auctions’ Sean Blanchet about the Splendid Collection auction. The auction has selections of many objects and writings that belong to Lynne Rossetto Kasper, long-time host of the podcast, The Splendid Table. You can listen to the conversation about what is available, why it is happening, and what might interest you. Lynne has had an extraordinary career, but fans...

Interested in restaurant criticism, the decline of alternative weeklies, and the rise of influencers? Is food a real part of the cultural landscape or is it just fun? What and who can we rely on for ideas, not just information like hours of operation and the name of a place? James Beard Foundation Award winner Besha Rodell has written a memoir about her food life, Hunger Like a Thirst . Listen. It...

We talk to a founder of the Museum of the American Cocktail, Tim McNally, about the wine and spirits industry. A wine writer who spent much of his career judging wine, he is the perfect person to ask about the state of the industry today. He is a writer, and his book about the Sazerac is wonderful. Want to know more? Listen. It’s on Tip of the Tongue. Tip of the Tongue is a reader-supported public...

Let’s not overlook the role of women and home entertaining in the story of the cocktail. Nicola Nice tells the story of how women brought the cocktail home, as a part of regular entertaining - how they entertained during Prohibition and into the cocktail party era. She explains it in fascinating detail in The Cocktail Parlor: How Women Brought the Cocktail Home. Nicola writes about these themes re...

Remember those sour mixes in your parents’ home bar? And bartenders used them too. Those mixes gave sours a bad name. We talk to Philip Greene, the author of the new book, Sours: A History of the World’s Most Storied Cocktail Style, about this and other things Sour. Phil is one of the founder’s of the Museum of the American Cocktail, and has written a number of books about the cocktail. Listen. It...

Carrie Helms Tippen sees the stories in cookbooks. Her interest in the cookbooks of the American south is very broad and very deep. Her latest book is Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks . We talk about finding the meaning in recipes and headnotes. This follows on the heels of her book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity , which is a...