Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇨🇿CZ · Food#119500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
250 to 1.5K🎙 Weekly cadence·261 episodes·Last published 6mo ago - Monthly Reach
Unique listeners across all episodes (30 days)
500 to 3K🇨🇿100% - Active Followers
Loyal subscribers who consistently listen
150 to 900
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
—
Total Plays
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Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Recipes from the American South with Michael Twitty
Oct 16, 2025
59m 53s
From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef
Sep 30, 2025
29m 09s
The Freelance Writer’s Playbook with Nevin Martell
Sep 3, 2025
49m 35s
Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice
Jun 13, 2025
1h 02m 28s
Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars
May 29, 2025
40m 27s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 10/16/25 |  Recipes from the American South with Michael Twitty | This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me... | 59m 53s | ||||||
| 9/30/25 |  From Meal Prep to Prime Time: Brandon Rogers on Next Level Chef | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, host Chris Spear welcomes chef Brandon Rogers, a private chef based in the Chicago area who recently competed on Next Level Chef with Gordon Ramsay. With over 15 years of hospitality experience, from fine dining restaurants to cooking for professional athletes, Brandon shares his culinary journey and the transition into running a private chef business. The episod... | 29m 09s | ||||||
| 9/3/25 |  The Freelance Writer’s Playbook with Nevin Martell | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. “No one buys a story—editors buy a pitch.” That’s the frame for today’s conversation with D.C.–area journalist, photographer and writing coach Nevin Martell. You’ve seen his byline in places like The Washington Post, Washingtonian and The Boston Globe. He’s the author of eight books (including Looking for Calvin and Hobbes, The Founding Farmers Cookbook and the Red Truck Bakery Cookbook). This episode ... | 49m 35s | ||||||
| 6/13/25 |  Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticesh... | 1h 02m 28s | ||||||
| 5/29/25 |  Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail... | 40m 27s | ||||||
| 5/14/25 |  A Taste of the Balearics: Jeff Koehler on the Spanish Mediterranean Islands Cookbook | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week, I’m joined by Jeff Koehler, food writer, traveler, and author of The Spanish Mediterranean Islands Cookbook, out now from Phaidon. Jeff has written nine books exploring the intersection of food, culture, and place, including The North African Cookbook, Where the Wild Coffee Grows, and Morocco: A Culinary Journey with Recipes. His work has appeared in NPR, The Washington Post, and Saveur, and... | 48m 46s | ||||||
| 5/7/25 |  Inside Tahini Baby: Eden Grinshpan on Veg-Centric Cooking | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Eden Grinshpan, the chef, author, TV host, and culinary creative behind the new vegetarian cookbook Tahini Baby. You might know her as the host of Top Chef Canada, or from her earlier book Eating Out Loud. In this episode, Eden shares her journey from culinary school to food TV host and cookbook author. We dive into what inspired Tahini Baby, how sh... | 44m 48s | ||||||
| 4/17/25 |  Shred Happens: Arash Hashemi on Low-Carb, High-Protein Cooking | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, I’m joined by Arash Hashemi, the creator of Shred Happens, a social media movement and brand that’s helping millions eat better through low-carb, high-protein cooking. Arash is also the founder of Kaizen Foods, a company making low-carb, protein-packed pasta and rice alternatives. His new cookbook So Easy, So Good is out now. We dive into Arash’s personal journey... | 51m 42s | ||||||
| 4/2/25 |  From Fine Dining to Ice Cream with Snow Crane's Chef Takeshi Nishikawa | On this episode of Chefs Without Restaurants, I’m joined by Chef Takeshi Nishikawa, founder of Snow Crane—a Japanese-inspired ice cream shop coming to Hyattsville, Maryland in 2025. After years leading high-profile kitchens like the Michelin-starred Rose’s Luxury and Pineapple and Pearls, Takeshi is now channeling his energy into small-batch, seasonal ice cream that reflects his minimalist approach and deep respect for Japanese culinary traditions. We talk about the challenges of launching a ... | 34m 52s | ||||||
| 3/13/25 |  How to Start a Successful Cottage Bakery with Maria Baradell of Leaf & Loaf | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. Have you ever thought about turning your love for baking into a real business? That’s exactly what Maria Baradell, founder of Leaf & Loaf, did. Starting in her home kitchen, she quickly scaled her sourdough micro-bakery into a thriving business. In this episode, she shares her journey, tips for success, and how she turned a viral moment into brand growth. We discuss: How Maria got started in the co... | 38m 09s | ||||||
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| 11/21/24 |  Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food | Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights from his legendary seven-decade career, including advice for young cooks, his thoughts on balancing tradition with technology, and the inspi... | 40m 30s | ||||||
| 11/11/24 |  Mastering the Art of Plant-Based Cooking with Joe Yonan | Join Chris Spear in this episode as he interviews Joe Yonan, the acclaimed food and dining editor of The Washington Post and celebrated cookbook author. Joe’s latest work, Mastering the Art of Plant-Based Cooking, redefines plant-based food, focusing on creating flavorful and approachable dishes without dietary labels or limitations. Together, they discuss the nuances of plant-based vs. vegan terminology, the cultural roots of global plant-based cuisine, and practical techniques to elevate ... | 55m 25s | ||||||
| 10/31/24 |  German Heritage Baking: Preserving Tradition with Heidrun Metzler | In this episode, Chris Spear chats with Heidrun Metzler, a passionate baker and author of German Heritage Baking. With recipes that include everything from Apple Strudel to Black Forest Cake, Heidrun's cookbook is a true labor of love that has been over ten years in the making. She dives into her family's baking legacy and her journey to adapt traditional German recipes for American kitchens. Heidrun also discusses how she’s blended these old-world recipes with modern technology—adding QR c... | 38m 20s | ||||||
| 10/24/24 |  Exploring Cookie History and Recipes with Ben Mims, Author of Crumbs | In this episode, Chris Spear chats with cookbook author Ben Mims about his new book, Crumbs. The conversation delves into the cultural history of cookies, what defines a cookie, and Ben's research process for compiling recipes from around the world. They discuss holiday cookie exchanges, ingredient nuances, and advice for aspiring cookbook authors. If you love cookies and culinary history, this episode is for you. BEN MIMS Buy the book Crumbs Ben Mims on Instagram & Threads CHEFS WITHOU... | 55m 29s | ||||||
| 10/18/24 |  Big Changes Ahead: What’s Next for Chefs Without Restaurants | In this solo episode, host Chris Spear shares some exciting updates and future plans for the Chefs Without Restaurants podcast. As the show approaches its 250th episode and five-year anniversary, Chris reflects on the incredible journey and announces a brief hiatus to focus on a new project. You'll learn about his upcoming podcast, Personal Chef Business Startup Guide, aimed at helping aspiring and current personal chefs build and grow their businesses. The new podcast will feature practica... | 5m 27s | ||||||
| 10/9/24 |  The Art of Sandwich Making with Owen Han: From Viral Videos to a New Cookbook | In this episode of Chefs Without Restaurants, host Chris Spear talks with Owen Han, viral content creator and sandwich aficionado. With a new cookbook titled Stacked about to launch, Owen shares his journey from making his first food video to building a social media following of over six million fans across TikTok and Instagram. They dive into Owen’s love for sandwiches, how he defines a sandwich (spoiler: a hot dog is a sandwich!), and his process for turning classic dishes into fun, new cre... | 37m 10s | ||||||
| 10/3/24 |  Mastering Baking, Blogging and Photography with Broma Bakery's Sarah Fennel | In this episode of Chefs Without Restaurants, Chris Spear speaks with Sarah Fennel, the founder of Broma Bakery and author of the new cookbook Sweet Tooth. What began as a simple creative outlet during her college years has now become a widely successful platform that combines her love for baking, photography, and blogging. Sarah shares her journey of building Broma Bakery into a thriving business, as well as her approach to creating recipes that are as delicious as they are accessible. In ad... | 57m 37s | ||||||
| 9/26/24 |  Chef David Burke on Creativity, Craftsmanship and Culinary Innovation | In this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity ... | 33m 09s | ||||||
| 9/19/24 |  Balancing Passion, Profit, and Culinary Innovation in the Restaurant Industry with Chef Michael Gulotta | In this episode of Chefs Without Restaurants, host Chris Spear talks with Chef Michael Gulotta, the chef-owner behind New Orleans hotspots MoPho, Maypop, and the newly opened Italian restaurant, Tana. Michael shares his journey from attending culinary school to working at Restaurant August, and eventually opening his own restaurants. The discussion delves into the complexities of the restaurant industry, including the financial and operational challenges of running multiple establishments, th... | 56m 04s | ||||||
| 9/12/24 |  Reimagining Hungarian Cuisine with Chef Jeremy Salamon of Agi’s Counter | In this episode of Chefs Without Restaurants, host Chris Spear sits down with Jeremy Salamon, the talented chef behind Agi’s Counter in Brooklyn and author of the newly released cookbook, Second Generation. Jeremy, a second-generation Hungarian Jew, has made waves in the culinary world, earning accolades like a James Beard Award nomination and a spot on Bon Appetit's Best New Restaurants list in 2022. Jeremy shares his journey from working in some of New York’s finest kitchens, to how his Hun... | 47m 45s | ||||||
| 9/5/24 |  From Punk Drummer to Vegan Private Chef: Aaron Elliott’s Culinary Journey | In this episode of Chefs Without Restaurants, host Chris Spear speaks with Aaron Elliott, a vegan chef with a unique background in punk music. Aaron shares his journey from being a drummer in various bands to becoming a private chef for high-profile clients like Blink-182 drummer Travis Barker and director James Cameron. In addition to being a private chef, Aaron recently launched his own vegan meal delivery service, Meal Ticket, in Los Angeles. They discuss the intersections between music ... | 58m 04s | ||||||
| 8/29/24 |  Exploring Landrace Heirloom Grains & Sustainable Farming | Glenn Roberts of Anson Mills | In this episode of Chefs Without Restaurants, Chris Spear is joined by Glenn Roberts, the founder of Anson Mills, a company renowned for its dedication to preserving landrace crops and advancing sustainable farming practices. Glenn shares his fascinating journey from a career in restaurant design and management to becoming a passionate advocate for biosecurity and traditional farming methods. Topics Discussed: The Importance of Landrace Crops: A deep dive into what landrace crops are, their s... | 1h 21m 26s | ||||||
| 8/22/24 |  The Business of Food Content Creation with Preppy Kitchen’s John Kanell | In this episode of Chefs Without Restaurants, Chris Spear continues his conversation from last week with John Kanell of Preppy Kitchen. Part 1 of their conversation can be found here. John's a former middle school teacher turned cooking personality, and currently has more than 10 million followers across all online platforms. In this episode, John provides valuable insights for those looking to transition into food content creation, including tips on lighting, styling, and developing ... | 15m 42s | ||||||
| 8/13/24 |  Super Easy Recipes with Preppy Kitchen's John Kanell - Part 1 | In this episode of Chefs Without Restaurants, Chris Spear sits down with John Kanell of Preppy Kitchen for part 1 of their discussion. John's a former middle school teacher turned cooking personality. They discuss John's new cookbook Preppy Kitchen Super Easy, which is filled with quick, family-friendly recipes. The conversation covers the challenges and joys of cooking with kids, how to make time-saving meals at home, and the transition from teaching in a classroom to teaching in the kitchen... | 31m 37s | ||||||
| 8/9/24 |  Navigating Client Communication and Building Authentic Brands with Meghan Kix of BeeCat Creative - Part 2 | In this episode of Chefs Without Restaurants, Chris Spear sits down with Meghan Kix for part 2 of their discussion on marketing and branding. You can find part 1 here. Meghan's a marketing and branding specialist who's worked with major brands like Flying Dog Brewery, and now runs her own full-service creative agency, BeeCat Creative. They explore how to effectively manage client expectations, the importance of automating processes to save time, and how to strike a balance between prov... | 41m 04s | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.