Flavorphiles

This week on Flavorphiles, we’re going Into the Wild— but not in a “survive on bark and make friends with a squirrel” kind of way.Tanner and Jerry start with how to seriously upgrade your picnic, car camping, or outdoor hang without turning it into a fully catered wedding in a field. After that, Alana McGee of Truffle Dog Co. joins the show to explain how truffle dogs are trained, what it’s like to forage for truffles and mushrooms, and how to keep them safe from getting eaten. Then the episode heads deeper into the backcountry with practical advice on what food, gear, and planning actually matter when you’re away from the cooler and the car. Finally, Tanner and Jerry close with the unwritten rules of camping: what to bring, what to leave behind, and how not to be the person everyone hates by night two.It’s an episode about eating well outdoors, staying prepared, respecting the woods, and remembering that civilization is great — but so is a sandwich that tastes better because you had to hike to eat it.Amuse Booze: Overproof RumThank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Why is everything so expensive? This week on Flavorphiles, we’re talking about the money behind the meal.First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here.Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Saturday night might look like a gold mine, but once you factor in labor, rent, prep time, food costs, broken equipment, and all the invisible expenses, the reality is much tighter than most people think.After that, we talk about how to get the most out of your money when dining out: why appetizers can be the best part of the meal, when big groups work in your favor, what’s worth splurging on, and what you can probably skip.Finally, we get into the cash vs. cashless debate. Is it annoying when a restaurant tells you how you’re allowed to pay? Absolutely. But there are real reasons restaurants make those choices. Plus, Tanner and Grace have a special announcement.This episode is all about price, value, and why the check at the end of the night tells only part of the story.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, Tanner and Jerry are making The Ick List — the restaurant habits that instantly make someone less attractive.A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and whether you can treat a server like a human being. From filming every dish to saying “I know the owner,” we’re breaking down the food behaviors that ruin the vibe.Then relationship expert and sexologist Shan Boodram joins the show to talk about dating performance, spicy food, and why people pretend to like things they don’t. After that, Tanner lays out the green flags: how to order well, share well, handle problems gracefully, and be the kind of person people actually want to sit across from.Finally, we head to the internet for food-centered dating hot takes involving shellfish allergies, chicken fingers at fancy restaurants, stolen fries, and whether an expensive restaurant is too much for a first date.Amuse Booze: Adios MFer — a drink that is absolutely unhinged to order at the start of a date, but maybe exactly right once the night has earned it.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

A great night out does not happen by accident. This week on Flavorphiles, Tanner and Jerry break down how to get the most out of every restaurant experience—from choosing the right place to ordering like someone who knows what they’re doing.We start with the Amuse Booze: amaro, the bittersweet Italian liqueur you should probably be drinking at the end of dinner. Then, Tanner shares how to spot a great restaurant before you book, including what menus can tell you, why some reviews are useless, and the social media trick that helps reveal what a place is reallay like.Next, we get into the art of ordering well, especially when you’re the person responsible for the whole table. Tanner explains how to build a balanced meal, avoid ordering chaos, and make sure everyone gets the best possible experience.Then it’s time for restaurant pet peeves: the things guests do all the time that make restaurants quietly lose their minds. Yes, unfortunately, this includes people pooping on the floor.Finally, we close with how to become the kind of guest restaurants actually want to take care of—the one who gets better service, hard-to-get reservations, the occasional freebie, and maybe even a little extra love from the staff.This is the insider’s guide to dining out better, ordering smarter, and never being “that table.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Spring is here, and we’re taking things outside. This week on Flavorphiles, we’re throwing the ultimate Garden Party—from what to grow, to what to drink, to what actually belongs on your table.We kick things off with our Amuse Booze: a classic sour cocktail, a smash, and a highball that unlock the perfect ratios you can use to create nearly endless drinks. Once you understand the balance, you don’t need recipes—just fresh ingredients, ideally pulled straight from your garden or a local farmers market.Next, we’re joined by gardening icon Mark Cullen, who breaks down the best things to plant for a culinary garden, why gardening is as good for you as it is for your food, and why there’s really no such thing as failure in the garden.Then, beekeeper Michelle Wolfson joins us to talk about what makes local honey so special, how anyone can help support bees (no hive required), and what it’s like transporting thousands of bees… in your car.We wrap things up with the Garden Party Draft—Tanner and Jerry build their perfect outdoor spread. It gets a little competitive, a little excessive, and hopefully gives you a few ideas for your next gathering.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

TikTok has a food hack for everything—drink more water, eat more protein, save money, cook faster. But how much of it actually holds up?This episode, we react to some of the biggest trends taking over your feed. We start with the viral “buy half a cow” craze and why it’s not quite the deal it looks like. Then, with the help of a nutritionist and a fitness expert, we dig into hydration trends, “healthy” swaps, protein obsession, man kibble, and meal prep extremes. Finally Tanner responds to cooking hacks and we crown a winner of Martini Madness.Some of it works. Some of it doesn’t. And some of it just needs to taste better.Amuse Booze: Softserve MargaritaThank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

This week on Flavorphiles, we explore the strange line between food traditions that are centuries old and the ones we invented last Tuesday.We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.Then we’re joined by Indigenous chef Sarah Mierau, founder of Tradish, a café and food brand dedicated to sharing Indigenous ingredients and cooking with a modern audience. She explains how Indigenous cuisine continues to evolve today, how chefs balance tradition with creativity, and why some of the most meaningful culinary knowledge has always been passed down through practice rather than recipes.Later, Tanner highlights several food trends he’s excited to see return, from fermentation and ancient grains to nose-to-tail cooking and artisan charcuterie. We finish with a rapid-fire round of Overrated or Underrated, where we debate food traditions like tapas culture, Sunday roast, BBQ, hot dogs at baseball games, and the questionable cultural practice of getting drunk at brunch.Along the way, we’re sipping a Blackberry Sage Daiquiri, a twist on one of Tanner’s favorite cocktails that perfectly captures the theme of the episode: classic ideas with a fresh perspective.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Amuse Booze: Frozen irish CoffeeThis week on Flavorphiles, we celebrate St. Patrick’s Day the way it was meant to be celebrated: by questioning almost everything about it.In Segment 1, we look at how St. Patrick’s Day in Ireland is very different from the green-beer spectacle it’s become in North America. Tanner explains why owning a bar on St. Patrick’s Day isn’t quite the party people think it is, and we introduce our Martini Madness competition.In Segment 2, we tackle the humble potato. If potatoes didn’t originate in Ireland, how did they become the backbone of Irish cuisine—and how did that reliance help lead to the Great Famine? In Segment 3, we discover a company that literally builds Irish pubs in Ireland and ships them around the world. What actually makes something a pub? Dark wood? Community? Guinness? Somewhere along the way, Tanner also reveals that he’s figured out exactly how he wants to die.And in Segment 4, we head north to Canada to talk about poutine and Quebec’s push to give its cheese curds government protection. A professor argues that poutine is sacred, while Tanner suggests Jerry might actually be more Canadian than poutine itself.Grab a drink, pull up a stool, and join us for another round of Flavorphiles. 🍀Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Amuse Booze: The Gin & Tonic — The Original Location-Driven CocktailIn the first segment, Tanner and Jerry break down the psychology of space—why rooftop restaurants feel expensive, basements feel exclusive, strip malls hide greatness, and beach restaurants often get a pass. From airport dining to vacation mode, they examine how context changes perception and why the bar is often the best seat in the house.Next, they bring in a commercial broker to discuss the real-world side of restaurant location. What makes a space work? Why do some addresses feel cursed? Is visibility everything? It’s a candid look at the tension between romance and rent.The third segment explores the rise of the “third place”—the space between home and work where community happens. From neighborhood pubs and diner counters to listening bars, coffee shops that turn into wine bars at night, and climbing gyms with taps, they unpack why belonging—not just food—is becoming the product. Finally, Short Order Cooking returns with “The Location Awards,” a rapid-fire guide to the best places to propose, break up, impress your boss, eavesdrop, day drink, disappear, or become a regular. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Amuse Booze: The Spicy Pickle MartiniTanner and Jerry take on the science—and the suffering—behind the hangover. They start by breaking down what a hangover actually is, how it happens, and whether certain spirits are truly better or worse when it comes to next-day consequences.In the second segment, they sort fact from fiction on hangover cures: what works, what doesn’t, and the surprising global remedies people swear by—including ox blood soup. Then they pivot to a thoughtful listener question: how do you cook flavorful food if you can’t rely on salt for health reasons? Tanner explains how chefs think about balance, acidity, texture, and aroma to build flavor beyond sodium.The episode wraps with a little honesty as Tanner and Jerry share their own worst hangover stories and explore how restaurants design menus with recovery in mind.This week’s sponsor: DIY-IV — the only at-home intravenous hydration solution.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Amuse Booze: The Batanga BarTanner and Jerry kick off Super Bowl Sunday with a guest who truly understands excess. Taylor Rause, Tanner’s business partner and the architect of what may be the most over-the-top Super Bowl party on record, joins the show to explain how and why he goes all in—from a massive food spread to 27 TVs so you never miss a play, even in the bathroom.In the second segment, Tanner brings things back to earth with practical tips for hosting if you don’t want to go that hard—or for being the perfect guest when you’re attending someone else’s party. Then it’s pizza time: why pizza became synonymous with the Super Bowl, how there’s actually a worse topping than pineapple, and why pizza sales have quietly been declining in recent years.The episode wraps with Touchdowns and Fumbles—the things we love to see at a Super Bowl party, and the things that absolutely ruin the vibe.This week’s sponsor: Tail-Gator — The Only Live Gator Tailgating Service.Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Tanner kicks things off by sharing the relief of passing the Level 1 Sommelier exam, and why the experience of taking the test was harder than the questions themselves. From there, the conversation heads to the movies as acclaimed film critic Richard Crouse joins the show to break down the best films about restaurants and food culture. Tanner weighs in on how accurate those portrayals really are—from kitchens and service to the realities of restaurant life.The episode wraps with a Fantasy Feast, where Tanner and Jerry build the ultimate menu made entirely of famous fictional foods, from Butterbeer and Krabby Patties to Scooby Snacks—proving that even imaginary dishes deserve serious consideration.Amuse Booze: SauternesThank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.

Tanner and Jerry ring in the new year with an episode dedicated to Champagne and the traditions that surround it. They trace the history of Champagne and how it came to be, including the irony of Dom Pérignon—who famously tried to prevent bubbles, not celebrate them. Then they walk through the right (and wrong) ways to open a bottle, from the classic cork to the dramatic saber, including a story of a celebration that didn’t go as planned.Next, it’s time for a “pop” quiz, testing what we’ve learned so far this year on Flavorphiles. The episode closes with a look at New Year’s traditions from around the world and the foods and drinks that help usher in good luck for the year ahead.Amuse Booze: The Champagne CocktailThank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. Follow on Instagram:Flavorphiles: https://www.instagram.com/flavorphilespod/Tanner: https://www.instagram.com/tagaragar/Follow on Tik Tok:https://www.tiktok.com/@flavorphilesAll episodes produced and owned by Tanner Agar. All rights reserved.