Pot Luck Food Talks: Kitchen Stories From Behind the Pass
by Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
Is this your podcast?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.
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Brands & references
Total monthly reach
Estimated from 24 chart positions in 24 markets.
By chart position
- 🇦🇺AU · Food#48100K to 300K
- 🇩🇪DE · Food#1195K to 30K
- 🇰🇷KR · Food#3930K to 100K
- 🇮🇹IT · Food#1061K to 10K
- 🇲🇽MX · Food#1271K to 10K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
111K to 374K🎙 ~2x weekly·183 episodes·Last published 3d ago - Monthly Reach
Unique listeners across all episodes (30 days)
221K to 748K🇦🇺40%🇰🇷13%🇲🇾13%+21 more - Active Followers
Loyal subscribers who consistently listen
88K to 299K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
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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
From 11 epsHosts
Recent guests
Recent episodes
Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
Jun 21, 2026
32m 02s
Can Cooks Actually Hack Nostalgia in the Kitchen?
Jun 14, 2026
30m 48s
Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
Jun 7, 2026
30m 44s
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
May 31, 2026
38m 31s
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
May 24, 2026
30m 09s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/21/26 |  Good Cooks Break Rules: Who Says Pasta Must Be Al Dente? | 🎙️ EP191 — Who decided pasta must be al dente? Who said risotto needs a bite? Do cooks really need to follow every rule they inherit? Breaking kitchen rules and questioning culinary dogma.🎧 In This Episode:🍝 Pasta that crunches like glass🐟 Baked flour that tastes like fish🧫 Why fermentation feels lazy nowadays🤌 The al dente lie🥘 Spain's impossible paella timing🍚 Pulling rice off the heat early👨🍳 A new cook in tears🫘 Chickpeas should never have a bite😤 The cocky sous chef and his rice book🍚 The rice method that never fails📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🍷 Enjoy | 32m 02s | ||||||
| 6/14/26 |  Can Cooks Actually Hack Nostalgia in the Kitchen? | 🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?🎧 In This Episode:🗺️ Forget about cuisines🍽️ Cooking through someone else's lens🇨🇴 Building a concept around your identity📋 Fixed menu vs specials and why both matter🎷 The saxophone analogy🧠 Food puts you back in a place. No other art form does.🌾 Hay ice cream and the guest who cried🥘 When an unknown dish feels like authentic home cooking🔥 A two-component dessert that broke a table at Etxebarri🎯 Can you hack nostalgia on purpose?📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🍷 Enjoy | 30m 48s | ||||||
| 6/7/26 |  Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter✨ | charcoal cookingmeat curing+5 | — | Big Mac garums24-hour koji+1 | The Sportsman, Kent | charcoalash+5 | — | 30m 44s | |
| 5/31/26 |  9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij✨ | fermentationmiso+3 | Christian Weij | Pot Luck Food TalksMichelin | — | misofermentation+5 | — | 38m 31s | |
| 5/24/26 |  Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu✨ | coleslawsalads+4 | — | Sweetheart cabbageNapa+14 | Venezuela | coleslawsalad+6 | — | 30m 09s | |
| 5/17/26 |  The Garlic Episode: A Professional Cook's Approach to the Clove✨ | garliccooking techniques+3 | — | Mugaritz | — | garliccooking+5 | — | 29m 33s | |
| 5/10/26 |  Culinary Elegance: Why Simple Food Is So Hard for Cooks✨ | Culinary EleganceSimple Food+4 | — | MichelinSt. John | British | culinary elegancesimple food+5 | — | 34m 50s | |
| 5/3/26 |  Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook✨ | cooking skillsperformance improvement+5 | — | IBM | — | cookingperformance+8 | — | 29m 40s | |
| 4/26/26 |  A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept✨ | restaurant openingcooking concepts+3 | — | — | — | restaurantcooking+5 | — | 32m 19s | |
| 4/19/26 |  Leadership: What the Korean Army Can Teach Chefs✨ | leadershipcommunication+3 | — | Korean Army | — | leadershipKorean Army+5 | — | 50m 02s | |
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| 4/12/26 |  A Cook’s Process, Pt. 2 – Building a Menu From Scratch✨ | menu buildingcooking techniques+4 | — | Pot Luck Food Talks | — | menu designcooking process+4 | — | 34m 42s | |
| 4/5/26 |  A Cook’s Process, Pt. 1 – Where the Hell Does a Dish Begin?✨ | creativity in cookingcooking constraints+5 | — | Pot Luck Food Talks | — | cooking processcreativity+5 | — | 43m 32s | |
| 3/29/26 |  This Restaurant Has Thai Flavors Without Thai Ingredients? Ft. The Social Distortion✨ | Thai Flavor LogicSeasoning & Balance+5 | Mark Hill | The Social Distortion | Northern Thai | Thai flavorsexperimental seasoning+6 | — | 43m 15s | |
| 3/22/26 |  We’re Not Done With Eggs: Probably the Kitchen’s Most Versatile Ingredient | 🎙️ EP178 — Eggs are the ingredient that exposes whether a cook understands texture, heat, structure, and restraint... or just follows recipes.🎧 Topics Covered in This Episode:🥚 Why Eggs Matter ⚪ Whites vs. Yolks 🔥 Egg Temperature Wars 🍳 The Perfect Fried Egg ☁️ Using Leftover Whites 🇫🇷 Why Soufflé Still Matters 🧪 Adapting Recipes 🏭 Cooking at Scale 🍋 Lemon Curd Logic 🧈 Egg Yolk Sauce 🧀 Whole Eggs vs. Yolks 🍮 Custards, Flan & Set 📚 Go Fact Yourself: Egg Myths 📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 34m 20s | ||||||
| 3/15/26 |  What Cooks Learn in Other People’s Kitchens | 🎙️ EP177 — What cooks learn in other people’s kitchens: pop-ups, borders, Mexican food abroad, and the small decisions that separate real adaptation from watered-down cooking.🎧 Topics Covered in This Episode:🚨 Dubai Under Missile Attacks🍷 Madrid, Castizo Cooking & Old-School Restaurants🇲🇽 Mexican Food in Dubai👨🍳 Pop-Ups, Collabs & Real Professionalism🔥 Adapting Cuisine Under Restrictions🌮 Tortillas as Culinary DNA🍽️ Why À La Carte Still Matters🥩 Chuleta, Salsa & Playing With Tradition🥃 Mezcal, Sotol & Raicilla🧠 Tradition vs. Innovation in Cooking📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 31m 46s | ||||||
| 3/8/26 |  What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando | 🎙️ EP176 – Master baker Claudio Perrando joins Eric to talk fermentation, flour, open crumb, Tartine’s influence, and why bread is still one of the clearest signatures of a serious restaurant.🎧 Topics Covered in This Episode:🍞 Bread’s Modern Renaissance 🏝️ Baking Bread on a Caribbean Island 🔥 Baking vs Cooking 🥖 Deck Ovens vs Rational 🕳️ The Open Crumb Revolution 📚 Tartine & Chad Robertson 🧪 The Science of Dough 🌾 Flour Quality & W-Value 🥐 Panettone Craft 🍽️ Restaurant Bread Service📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 41m 27s | ||||||
| 3/1/26 |  Motivation: The Stories That Drive and Break Us | 🎙️ EP175 — The lie we call motivation. We worship the grind and romanticize the 16-hour shift, calling it passion, discipline, excellence. But what if motivation is just a story we tell ourselves to survive, and sometimes a lie we cling to while it quietly grinds us down?🎧 Topics Covered in This Episode:🔥 What Is Motivation?🧠 Stories We Believe🍳 Flow State🥶 Burnout🧘 Monk Mentality📊 Excel vs. Dish Pit👑 Ego & Image🍽️ The Perfect Bite🪓 The Abusive Chef🪞 The Story We Tell Ourselves👀 Who Are You Alone?🤝 Leading with Energy📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 21m 00s | ||||||
| 2/22/26 |  Noma Under Fire: When Kitchen Culture Crosses the Line | 🎙️ EP174 — We talk about the abuse allegations surrounding Noma, what we’ve heard from chefs who worked there, why this story is more complicated than headlines suggest and why the industry needs real mechanisms, not just viral outrage.🎧 Topics Covered in This Episode:🍽️ Noma Allegations — What Happened?🗣️ First-Hand Staff Accounts👊 Physical Aggression in Kitchens⚖️ Legal Consequences🧠 What Counts as Abuse?🌱 Sustainability vs. Reality🏆 Power & Silence in Fine Dining📣 The Whistleblower Dilemma🧩 Motives vs. Accountability👑 Should Leadership Step Down?🧨 Fame, Fear & Reputation🛠️ Fixing Kitchen Culture📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 54m 46s | ||||||
| 2/15/26 |  Impostor Syndrome in the Kitchen: Feeling Like a Fraud Behind the Pass | 📌 Before we start, we address the recent Noma abuse stories surfacing online 🎙️ EP173 — Impostor syndrome in the kitchen: the quiet fear that you’re one service away from being exposed.🎧 Topics Covered in This Episode:📌 The Noma Allegations ⚖️ Abuse, Power & Social Media 🧠 Impostor Syndrome: Feeling Like You Don’t Belong 🍳 Becoming Head Chef Too Early 📋 Doing the Job Without the Title 🧑🏫 Why Chefs Suck at Managing 🎯 Overconfidence vs. Real Skill 🪞 Leaving Your Ego at the Door📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 26m 40s | ||||||
| 2/8/26 |  Fusion vs. Confusion: Cooking in a World of Too Much Influence | 🎙️ EP172 — You cook fusion whether you like it or not. With ideas coming from everywhere, coherence is what makes it make sense.🎧 Topics Covered in This Episode:🍳 Fusion Is Inevitable🔥 Cooks hate that word📱 There's Too Much Influence🌍 When Fusion Has Roots⚖️ Fusion vs. Confusion📖 Storytelling vs. Bullshit🍝 No Cuisine Is Pure🏷️ The Label Problem📋 Menus That Don’t Add Up⭐ When Fusion Actually Works🧠 Inspiration vs. Originality🏙️ Cities Shape Flavor🌮 Borders Move, Food Follows📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 27m 56s | ||||||
| 2/1/26 |  Kitchen Punishment Culture: When Chefs Cross the Line | 🎙️ EP171 — Abusive Systems. A closed kitchen breeds its own rules: silent wars, punishments, fear, and ego disguised as discipline. This is what happens when power goes unchecked behind the pass.🎧 Topics Covered in This Episode:🔥 Emotion vs suppression in kitchens🍊 Punishment as “respect”⚡ Ego, fear & control🧠 When leadership becomes abuse🕳️ Kitchens as a closed habitat🍺 Addiction, stealing & blind spots🪓 CDP vs CDP conflicts📉 Burnout & long hours🍽️ Doing less, cooking better🧄 Go Fact Yourself — Peeling ginger?📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy. | 32m 58s | ||||||
| 1/25/26 |  Douglas McMaster of SILO: Is a Zero-Waste Kitchen Actually Possible? | 🎙️ EP170 – Douglas McMaster is the chef behind SILO, the world’s first zero-waste restaurant. He looked into the trash and saw a design failure. This is a chef’s conversation about waste, balance, and why “impossible” is usually just a lack of imagination.🎧 Topics Covered in This Episode:🗑️ The bin as a design failure⚖️ Sustainability as balance🧠 Zero waste as a mindset🥬 Fine dining waste realities🔥 The WASTED pop-up🌍 St. John, Noma, Fat Duck lessons😤 Kitchens that shape who you become🌊 When the public finally paid attention🧩 Reverse-engineering a menu🧠 Psychology of selling waste👥 Human sustainability in kitchens🥦 Confidence over ingredients🥕 The Upcycling Mindset🧪 Go Fact Yourself: Stock Myth📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy! | 58m 10s | ||||||
| 1/18/26 |  The Richard Hart Debate: Cooking Abroad and the Cost of Judging a Food Culture | 🎙️ EP169 – When ambition forgets humility, food stops being a conversation and turns into a lecture. Phil and Eric unpack the Richard Hart / Green Rhino controversy in Mexico City to talk about respect, cultural depth, and why cooking in another food tradition starts with listening, not declaring yourself better.🎧 Topics Covered in This Episode:🥖 Bread, Power & Opinion🌍 Cooking Abroad Without Listening🔥 Ambition vs. Arrogance🇲🇽 Why You Don't Mess with Mexicans🍞 Judging a Local Staple🧠 When Confidence Becomes Ignorance👵 Technique vs. Tradition🧊 Go Fact Yourself: Freezing Food?📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks📸 Instagram: https://instagram.com/potluckfoodtalks▶️ YouTube: https://youtube.com/@potluckfoodtalks🗞️ Newsletter: https://www.potluckfoodtalks.com/start/📢 Want to advertise with us? https://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy. | 24m 06s | ||||||
| 1/11/26 |  New Year’s Hangover Rant: Instagram Beef, Old Books & Why We Cook | 🎙️ EP168 - Two cooks catching up on recent food travel, forgotten cookbooks, kitchen myths, and the uneasy feeling that somewhere along the way, we started cooking for the wrong reasons.🎧 Topics Covered in This Episode:🥂 When Is It Too Late to Say Happy New Year? 🥩 What's a Good Roast Beef?📚 Falling Back in Love With Old Cookbooks 🗺️ Building a San Sebastián Food Guide 🥟 Knödel Explained 🇩🇪 Why Old German Cooking Is Underrated 🇯🇵 Japan Food Notes 🔥 Comment Section Madness ⭐ Michelin ≠ Better Chef 🏫 Cooking for Kids vs Cooking for Critics 🧠 Teaching Food in Schools ☢️ Go Fact Yourself: Are Microwaves Radioactive?📩 Follow & Support Us:🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? https://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy. | 36m 44s | ||||||
| 1/4/26 |  Cooking With Enzymes Ft. Kevin Jeung | 🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.🎧 Topics Covered:🧬 What enzymes are (in cook language)🍍 Pineapple & papaya tenderizing… then eating your meat🧼 Cold-water detergent = enzyme tech you already trust🧫 Koji, shoyu, miso, garum: umami on autopilot🍣 Aged sushi & why “freshest fish” is often a lie🧪 Pectinase fruit juice wizardry (mandarin cheat codes)🧷 Meat glue shame & why it’s just a tool🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)📩 Follow & Support Us:🍽️ https://linkin.bio/potluckfoodtalks/📸 http://instagram.com/potluckfoodtalks▶️ http://youtube.com/@potluckfoodtalks🗞️ https://www.potluckfoodtalks.com/start/📢 http://potluckfoodtalks.com/advertise-on-the-podcast🔥 Enjoy | 37m 46s | ||||||
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Chart Positions
25 placements across 24 markets.
Chart Positions
25 placements across 24 markets.