Dad's Kitchen: Recent Episodes
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Making a great meal doesn't have to be so hard, even for dads. Join Chris and Phil as they figure out food, fatherhood, and everything in between. Dad's Kitchen drops new episodes weekly with fun and helpful content for dads learning to cook.
With all the recent whiskey talk, why not chat about the Old Fashioned? In this oldie but goodie episode, Chris and Phil discuss the Old Fashioned cocktail: where it comes from, how it got it's name, and how it's changed over the years into what it is today. Truly a masterpiece, the Old Fashioned deserves respect. Follow Dad's Kitchen: DadsKitchenCo
"An apple a day keeps the doctor away. Chicken soup will cure any cold. Fish oil will make you smarter." Mom had a lot to say about the things we eat. But were any of them true? Chris and Phil discuss all the old wives' tales as they relate to food in this fun, fact-or-fiction episode. Follow Dad's Kitchen: @DadsKitchenCo
We've covered whiskey. Now let's talk whisky. Or more specially, Scotch whisky. Why's it so great? What makes it unique? How's it made? Chris and Phil answer these (burning) questions on today's episode of Dad's Kitchen. Follow Dad's Kitchen: @DadsKitchenCo
What's so great about the onion? Why are there different shapes, sizes, and colors? And where do they all come from? This and more on today's episode of Dad's Kitchen.
Chris and Phil discuss all things whiskey: scotch, bourbon, rye, et al. Where they come from and how they're made. What distinguishes them and why it matters. All the things you've come to expect from your favorite dads who cook (and sometimes drink!) Follow Dad's Kitchen: DadsKitchenCo
Sometimes all we need is a warm hug. And by hug, we mean soup. In the episode, Chris and Phil discuss the 5 basic steps in making soup from scratch. Follow Dad's Kitchen: @DadsKitchenCo
Chris and Phil discuss all things organic foods and why some of the facts may surprise you.
Chris and Phil discuss literally everything there is to know about pepper. And also drugs. Yikes.
grilling season is just around the corner in this QT, Chris and Phil discuss some super quick basics on homemade BBQ.
Phil quizzes Chris in this throwback episode on all things cooking terms. 10 out 10, this episode rocks.
What is 'al dente' and why does it matter? Chris and Phil discuss in this short quick tip episode of Dad's Kitchen.
Time for a classic: this episode on the Dutch oven hits all the right notes as we wrap up the cool weather and head into spring. Chris and Phil discuss the history of the Dutch oven, what makes it so great, and how you can use it to make the most delicious Apple Cider Braised Chicken. Link in notes.
What in the world is Fika? Only the best thing ever! Today's QT is all about a Swedish tradition that will no doubt help you as you navigate this wild ride we call life. Fika! Follow Dad's Kitchen: @dadskitchenco Follow Phil on Twitter @philcanipe
Have you ever tried your hand and stir fry where the recipe calls for thinly sliced cuts of meat? Seems simple enough, right? But what happens when the meat is too squishy to get a good grip on it, leaving you with uneven cuts? This super simple QUICK TIP will change everything.
Many recipes call for wine or beer. But why? In this episode, Chris and Phil discuss why certain recipes call for alcohol and the findings may surprise you.
Did you know you can reuse olive oil up to ten times? We didn't belive it either. Until we did. Mind blown.
What do antacids and coffee pots have in common? Calcium carbonate, that's what! This episodes hits all the right notes for any dad with even the slightest bit of heartburn.
This quick tip is really about how to make the grocery store clerk fall madly in love with you. Although it's entirely possible they might take you for a serial killer. Or better yet: cereal killer.
Let's talk Monosodium glutamate. What is it? Does it cause headaches? And why is Asian food involved? This episode is all about MSG: Myth buster edition.
Did you know that homemade muffin liners made from parchment paper results in bigger/better/fluffier muffins? It's true. All you need is a 5"x5" sheet of parchment paper and this podcast to get the most out of your muffins.
Homemade baby food—yay or nay? In this episode we discuss what works, what doesn't, and how to get started if you're interested in taking the puree plunge.
Inevitably, that pot of delicious oatmeal is going to boil over. It happens because life happens and there just isn't anything anyone can do about it. Or is there?? This 'quick tip' just became your best friend. Follow Dad's Kitchen: @dadskitchenco
The world is a marvelous place. Did you know that sap from the coconut tree can actually be a great substitue for soy sauce? And bonus: it has less sodium. Chris and Phil discuss all things coconut aminos in this heavily banter-filled episode. Follow Dad's Kitchen: @dadskitchenco
Ever go through the trouble of making homemade guacamole only to realize you forgot the tortilla chips? You're not alone. This episode has everything you need to know about how to quickly turn your old tortillas into delicious chips right from home.
2021 is behind us—phew! To celebrate, Chris and Phil discuss all things bubbly as well as what to serve your guests at New Year's. Mazel tov!
Batching can be a great way to make all your meals ahead of time. It's simple, it's practical, and it's going to give you more time with your family. But did you know you can also do it with cocktails? This New Year's Eve, fancy all your friends with a pitcher of your favorite imbibing deliciousness.
Eggnog can be one of the yummiest drinks to serve at your next party. And yet, it remains so divisive. Chris and Phil discuss the history of eggnog, why it's such a hot topic, and how to make it home—both aged and instant. Oh yeah, and also Merry Christmas!
What's the deal with bay leaves? Do they really even add any flavor? Perhaps we've been buying the wrong kind all along. Chris and Phil discuss.
"Only a ginger can call another ginger ginger." Or so they say. In this episode, Chris and Phil discuss everything you need to know about ginger. And everything you don't.
All the best mac and cheese uses flour in the recipe. But what happens when you run out and all you've got is oatmeal? Stop the presses, this Quick Tip has you covered.
Do microwaves get a bad rap? Chris and Phil settle the score by discussing a brief history of microwaves, the versatility of them, and a quick masterclass of how they're actually supposed to be used.
What's the deal with Pillsbury biscuits and the weird film they leave on the roof of your mouth? Chris and Phil have all the answers.
Forget the Swiss Miss! Chris and Phil discuss the world's greatest hot chocolate recipe, an even better homemade whipped cream, and a family tradition that is sure to get you in the holiday spirit. Follow Dad's Kitchen: @dadskitchenco
Running out of freezer space? Of course you are. Cramming things in the freezer is just something we do. Naturally, there's a better way. And supernaturally, the answer can be found at Ikea. Blërg.
Happy Thanksgiving from Chris and Phil! Now let's get absolutely mashed with the world's best mashed potatoes. Follow Dad's Kitchen: @dadskitchenco
The Law of Diminishing Returns isn't just for econ anymore. This simple quick tip will make your Thanksgiving dreams come true.
In this reairing of their NYE cocktails episode, Chris and Phil discuss all things mixed drinks ahead of the holidays. Follow Dad's Kitchen: @dadskitchenco
In this QUICK TIP episode, Phil discusses the perfect hack for slicing cherry tomatoes. And no, Chris, it doesn't involve freezing them. Although that's kind of genius. And entirely unpractical. Follow Dad's Kitchen: @dadskitchenco
Let's take the training wheels off. In this episode Chris and Phil discuss a brave new concept called No-Recipe Recipes in a way that is equal parts empowerment and super duper cheese-ball. Enjoy! Follow Dad's Kitchen: @dadskitchenco
Eggshells are impossible to remove from eggs and everybody knows it... Until now! Chris and Phil have you covered in this intuitive little quick tip. Follow Dad's Kitchen: @dadskitchenco
Chris and Phil join the Stand-Up Dads to discuss what it means to cook with your kids. This episode is a re-airing of the conversation that took place on the Stand-Up Dads Podcast. Enjoy! Follow Dad's Kitchen: @dadskitchenco Follow Stand-Up Dads: @up_dads (Twitter)
Ever followed a recipe that had too much salt? Perhaps you should have read the comments that said, "Too much salt!" In this Quick Tip Tuesday episode, Chris and Phil discuss the importance of reading through the comments section of a recipe prior to making the meal. Follow Dad's Kitchen: @dadskitchenco
Let's get back to basics. In this episode, Chris and Phil discuss basic knife techniques, like how to hold the blade while chopping vegetables, as well as the various types of culinary cuts. Follow Dad's Kitchen: @dadskitchenco
Chris and Phil discuss the magic of mason jars and how they make a mean mixed drink that's perfect for your Halloween.
In celebration of their 100th episode, Chris and Phil air a never-before-heard conversation that took place in Chris' kitchen long before the podcast even began. In it, they discuss what inspired them to be better cooks and how fatherhood has shaped their time in the kitchen. We hope you enjoy this uncut, unedited, unfiltered version of Dad's Kitchen.
On the eve of their 100th episode, Chris and Phil discuss why bento boxes are perfect for school lunches and how easy they are to pull off.
In a feeble attempt at dad humor, Chris and Phil discuss how starch plays an important role in our diets in this incredibly silly and banter-forward episode. Also included: a big idea to make baked potatoes great again.
You tried. Go give yourself a hug. Now pick up the phone and order a pizza. In this QT episode, Chris and Phil discuss some of the challenges we face in the kitchen and how overcoming them can often be as simple as dialing takeout.
Let's get back to basics. Chris and Phil discuss some of the introductory terms found in everyday cooking.
You know those pasta recipes that call for you to retain some of the boiling water to use at the end? As it turns out, the starchy goodness of that pasta water can be quite helpful. But what happens if you forget and you drain all the water away? Chris and Phil have the perfect quick tip should you forget to save your pasta water.
What if we told you that avocados were actually named after daddy parts? Would you believe us? And what happens when you introduce those daddy parts to the apocolypse? You get Dad's Kitchen, that's what. Also, guacamole—a really simple, delicious recipe for guacamole. Balls to the wall, this episode rocks.
FIFO is a method restaurants and grocers use to maintain freshness in their refrigerators. But does it also work with bodies? Chris and Phil ask the tough questions on this Quick Tip episode.
In this episode on cookware, Chris and Phil discuss the magic of Dutch ovens: where they came from, what they can do, and why we love them so. Also discussed are several of our favorite recipes made in the Dutch oven. In short, you should definitely maybe buy one.
Over mixing pancake batter results in tough, chewy, rubbery pancakes that only the dog will enjoy. Our suggestion? Stop worrying about all the clumps and listen your way to Dad's Kitchen genius.
Chris and Phil discuss the many ways to enjoy popcorn. Whether its a Whirley Pop, a bag of Redenbacher, or your grandmother's Aspestos covered ceiling, this episode will make you feel like a kid again. Also included: a delicious recipe for homemade caramel.
Poaching eggs is the literal hardest thing in the world. Thankfully, Chris and Phil discuss the hack to rule all the hacks in this eggcellent Quick Tip episode.
Summer has it's own set of distinct flavors: hot dogs, watermelon, sun block, to name a few. But what about fennel? As the season nears it's end, Chris and Phil discuss this delicious and delicate anise-flavored vegetable perfect for the dog days of summer.
The chicken you've worked so hard on has been marinating in the fridge all day. Now, it's finally time to toss it in the oven. But wait! There's one more step that could either make or break your family dinner. Okay, just kidding—you're amazing and you never do anything wrong. But just in case, this quick tip has just what you need to lock up dad of the year.
Every dad knows the greatest Queen song ever made was 'Under Pressure.' That's why we made an entire episode on it. Well, sort of. Part 3 of our trilogy on coffee explains how pressure makes espresso and how you can too. Chris and Phil discuss a few ways to make espresso at home, as well as the many ways to hack your way through frothing milk. Pumpkin Spice Lattes here we come. Yum.
"It's a quick tip tuesday." In today's episode, Chris and Phil discuss a hack at ridding those caked-on food stains in the microwave. Whether it's butter, spaghetti sauce, or something entirely unrecognizable, this quick tip has you covered.
The worst part of waking up is Folgers in your cup. That's why in Part 2 of their mini-series on coffee, Chris and Phil discuss the many ways to brew coffee. Whether you're at the office, home on a Saturday morning, or glamping on your favorite 14er, this episode has you covered.
One of the underlying themes of Dad's Kitchen has been 'taste as you go.' But what if the recipe you're working with uses raw meat? Chris and Phil discuss how to tell if your meat is properly seasoned before cooking it.
Must. Have. Coffee. In Part 1 of this three part mini-series, Chris and Phil discuss all the glorious wonders of coffee—where it came from, how it journeyed across the globe, the geopolitical climates it faced in getting there, and how we're able to enjoy it today. And why are we covering coffee, you ask? Because Folgers lied to us. Good coffee does NOT come in a little red tin, but in the wondrous complexities of, well, you'll just have to listen. But first, coffee.
You know those stubborn cheese stains that have seemingly cured directly into the pan? Impossible to clean right? Wrong! Chris and Phil discuss a counterintuitive way of getting the job done.
After a multi-part series on cocktails, it is finally time for a nightcap. In this episode Chris and Phil review the six basic cocktails while providing an in-depth summary of The Flip, which is probably the weirdest one yet. So build a fire, shake some eggs, and enjoy the show.
If you're a student of the fine art of mixing peanut butter, then this Quick Tip is for you. In this episode, Chris and Phil discuss how to properly blend all-natural peanut butter without letting any go to waste.
Ever wonder where the sandwich got it's name? Or where it came from? It dates back pretty EARLy in history. Out of respect, Chris and Phil discuss how to make the perfect BLT and why all other sandwiches don't even really matter. Sorry, Elvis.
Ginger is quintessential to Asian cuisine. But using it can be tricky. In this QUICK TIP, Chris and Phil discuss how to properly peel it without wasting all that juicy, fleshy, awkward-looking goodness that is the magic of ginger root.
Much like our episode on acids, fat plays an integral role in the quality of food. From flavor, to texture, and everything in between, this episode is THICK with juicy content.
When a recipe calls for cornstarch, don't just toss it in. Instead, make a slurry. This episode asks the who, what, when, where, and why of a cornstarch slurry and answers them in quick tip form.
In this hilarious attempt at dads trying to talk their way through food, Chris and Phil discuss all things ACID—what it is, where it comes from, and how to use it to balance out a meal.
Chris and Phil discuss the importance and versatility of using a side towel when cooking. Because paper towels are so 2020.
In Part 5 of their COCKTAILS series, Chris and Phil discuss the Whiskey Highball, which is one of the 6 basic cocktails according to the infamous imbibing codex. Simple as it may be, we have the Highball to thank for perhaps the greatest drink of all time: The Gin and Tonic.
Why do some recipes call for eggs? After making a batch of crepes that failed miserably, Chris and Phil quickly learned why, if not by accident. This QUICK TIP explains it all.
What are GMOs? Why do they exist? What are the pros and cons? Chris and Phil had so much fun discussing Organic Foods that they decided to hit GMOs as well. This episode will help you form an opinion you likely already have and also takes a dig at hipsters. So it's a double win.
Once you've finished cooking, Chris and Phil discuss a creative way to utilize the grill as it's cooling down.
Let's talk about organic foods. What are the pros and cons? Are they really worth all the buzz? Chris and Phil discuss in a thoughtful way that just might inspire you to love on your kids.
Jalapeño peppers not hot enough? It probably has something to do with magic, or the lack thereof. And since Dad's Kitchen is all about making magic, this QUICK TIP knows just how to spice things up.
Choosing the right produce can be daunting. Thankfully, we've got your back. In this episode, Chris and Phil discuss fruit, what makes it ripe, how to identify it, and what to do once it's gone past its prefered stage of ripening.
Time for another delicious QUICK TIP. For this short and sweet little episode (emphasis on the sweet), Chris and Phil discuss what to do when the brown sugar has clumped together. And no, the answer isn't throwing it away.
In Part 4 of their COCKTAILS series, Chris and Phil discuss the Sidecar. And by Sidecar, we really mean Margarita. And since Margaritas are delicious, so is this episode. Cheers!
There isn't much more therapeutic than cooking while you're sad. But what happens if all your tears fall into the dish making it too salty to eat? Do you perpetuate your sadness by throwing it out? No! You listen to Dad's Kitchen and save Christmas.
School may be out but not for Dad's Kitchen. In this quizzical episode, Chris and Phil test each other's knowledge on cooking terminology. Most of it is useful, some of it is just for fun, but all of it is as cheesy as an ooey gooey raclette.
Pasta Pasta! That's what we always say. Which is why we decided to define 'al dente' and what it actually means. As it turns out, its not just a dinner time dad fad. In this QUICK TIP, Chris and Phil teach a thing or two about the doneness of pasta.
Cauliflower is having a moment. And honestly, we think it deserves one. Between the cauli-steaks, the buffalo wings, and everything in between, cauliflower makes for a great substitute packed with flavor and possibility. If you're tired of the meat sweats, this episode is for you.
Chris and Phil go together like cookies and parchment paper. That's the saying right? But what happens when the parchment paper doesn't cooperate? Thankfully, they've got the perfect QUICK TIP to solve all your baking problems, thus making every night cookie night. Also, who's who in this scenario? Hmm...
'Tis the season for hamburgers and hot dogs. To celebrate, Chris and Phil travel back in time to where it all began: Germany. Or was it Austria? And what does New York have to do with it all? This episode answers all the questions that are currently burning on your backyard grill.
Have an extra cheese rind lying around? Honestly, who doesn't? Believe it or not, they can actually serve a purpose. In this QT episode, Chris and Phil discuss a few reasons why you might think twice before throwing them away.
In Part 3 of their series on Cocktails, Chris and Phil discuss everything there is to know about the Daiquiri. If you have any strawberries lying around, throw them away. They have no place in this episode. Cheers.
Show of hands: who's ever had clumpy pasta after you strain it? That's right, all of us have. This QUICK TIP might just save spaghetti night once and for all.
Every recipe seems to call for a different type of cooking oil. In this playful episode Chris and Phil break down the differences between them and why it matters to your cooking. WARNING: This episode contains some really awful dad jokes.
You've heard all the hacks: use a dryer sheet, scrub with a lemon, add Coca-Cola and watch the stains disappear. But do they really work at getting the grime off your pots and pans without the use of soaps or harsh chemicals? We've tried them all and found the one that actually works. You're welcome.
What is a Sous Vide and how is it used? Chris and Phil explore this and other forms of science fiction on the latest episode of Dad's Kitchen. And if you've been paying attention, you'd know that all science fiction is real, including the Sous Vide. Enjoy.
Save us Obi-Wan, you're our only hope from the amount of plastic bags we're using each year. In this QT episode, Chris and Phil use Jedi mind tricks to save the planet, one reusable bag at a time. May the 4th be with you.
To celebrate their 50th episode, Chris and Phil take on one of the most sacred and revered baked goods in the world—the French croissant. And since DK fans are all pretty much experts by now, baking them should be easy. This episode covers a brief history of the croissant, the importance of laminating dough, and the many possibilities that await once you master it.
What do we do when we're sad? We zest lemons, of course! And how do we zest them? By following the advice of this QUICK TIPS episode. It may seem pithy, but trust us when we say you do not want to go too deep.
What is a martini? Or better yet, what isn't a martini? And what the heck was 007 even ordering in that poker game with Le Chiffre? In Part 2 of their Cocktails series, Chris and Phil discuss everything you need to know about the martini—it's history, how it's changed, and why choosing to order it shaken or stirred is more than just a way to sound cool. Cheers.
Is your dishwasher not properly drying the dishes? There isn't much more defeating than finding them still wet after you've spent the entire evening cleaning up the kitchen. Chris and Phil discuss why you shouldn't overcrowd your dishwasher and how a basic criteria can make all the difference.
Perhaps the only thing stronger than the bromance between Chris and Phil is their affinity for pancakes and waffles. But which is better? In this episode of Dad's Kitchen, we compare and contrast the two in a way that will leave you wanting more—more pancakes, more waffles, and most definitely more Dad's Kitchen.
You've managed to clean and organize your pantry. Awesome. Wow. Good for you. But what should you do with all those expired spices? Don't throw them away! They may still serve a purpose and we've got a QUICK TIP to tell you all about it.
Chris and Phil had so much fun learning about sauces that they decided to actually get sauced. And what better way than the OG of cocktails—the Old Fashioned. In Part 1 of their cocktails series, they discuss the evolution of the Old Fashioned—its history, how it's changed, the many ways it's made, and where it got it's cool name. Cheers, mates!
Ever walk into your kitchen, expecting something clean and tidy, only to find scraps from last night's gourmet dinner lying in the corner of your countertops? Of course you have. Because you're amazing and these things happen to even the best of us. But thanks to one little handy trick, we can significantly cut down on those kitchen scraps—or at least the ones we don't notice until the next morning. In this QT episode, Chris and Phil discuss a method so obvious it will leave you speechless.
Salads are delicious. But sometimes they get a bad rap. It's as if ordering one at a restaurant is somehow the greatest form of martyrdom. And God forbid you actually serve one to your dinner guests. So, how can we make them better? How can we go from 'woe is me' to 'whoa that's tasty?' Chris and Phil open up about their past experiences with salads and give their ideas about the future of yummy greens.
There is nothing worse than the sound of your butter exploding in the microwave. Literally nothing. Because as soon as you open that door it's going to be a greasy, silky, tesseract of utter mayhem, followed by twenty minutes of cleaning you'll never get back. But there's hope, there will always be hope. This QT episode has you covered.
Thomas Berolzheimer is an entreprenuer and gardening expert who teaches both beginner and experienced gardeners alike tips and tricks on how to take their skills to the next level. And thanks to his business acumen and a keen eye for detail, his wife Julia has one of the top fashion blogs in the world. So you might say he knows a thing or two about growing things. Thomas joins us to talk all things gardening. Special Guest: Thomas Berolzheimer.
Chris and Phil are launching a new series of Quick Tip episodes exclusive to Tuesdays. These 5-ish minutes shorts are perfect for when you're doing the dishes, walking the cat, or psyching yourself up for that big presentation at work. And since Dad's Kitchen is all about getting the meat sweats, we thought meat thermometers would be the perfect way to kick things off. Enjoy.
Looking for ways to win over your child's heart? Homemade pizza is one of the surest ways to do it. But it can be fairly tricky considering all that goes into dough making. Chris and Phil discuss a classic New York style pizza dough, beginning with the ingredients and running all the way down. Fuggedaboutit.
In their fifth and final episode of the GETTING SAUCED series, Chris and Phil discuss the Sauce Tomat—completing the 5 French Mother Sauces and their derivatives. In this saucy episode they breakdown the underlying differences between the classic French version and the Italian version, which one is easier to make, and why it matters to your cooking. Also, Ranch dressing makes an appearance... again.
Samin Nosrat is a world renowned chef, podcaster and television producer best known for taking simple ingredients and turning them into chef-d'œuvre. And since Chris and Phil are majorly crushing hard on her, they've decided to make, rate and review her famous Buttermilk Brined Chicken in hopes that listeners will too. Bon appétit.
We don't have a space problem, we have a spice problem. There are just too many spices filling our pantries. Chris and Phil are here to save the world with a basic list of essential herbs and spices needed for a modern kitchen. Sorry ground mustard, you didn't make the cut. Cream of tartar on the hand? Oh, heck yeah.
Let's get to know our cookware. Sauce pot, meet skillet. Skillet, this is stock pot. That thing over there? That's Dutch Oven. Don't be intimidated by her curvy definition and smooth surface. And let's not forget about Wok, who's here to hold your hand as you cross the street. Everybody good? Great. I think we're all going to get along just fine.
Let's settle this once and for all: does pineapple belong on pizza? Derek from Dad with a Pan joins us to discuss this and other fushion hot topics as he tells his past, present and future as a food blogger extraordinaire. Also, yes–the answer is yes. Special Guest: Derek Campanile.
Chris and Phil break down the differences in salts: table salt, kosher salt, sea salt, how and when to use them, and why it matters for our food.
4 down, 1 to go. Chris and Phil are back at it with their 5 French Mother Sauces miniseries. This time with Sauce Espagnole, a rich and creamy brown sauce packed with flavor and possibility. This episode not only covers how to make it, but also dives into many of the delicious derivatives made from it.
Chris and Phil make, rate and review Spaghetti Carbonara with homemade pasta. In the end, this dish gets 4 raw eggs out of 5.
Much like Rome, sourdough was not built in a day. In fact it takes about 7 days, more or less. In this episode Chris and Phil discuss the importance of finding a good yeast community so that you can make the perfect sourdough starter from scratch.
Bacon, amiright? But have things gone too far? Next thing you know we'll be making IPAs out of pancetta and sourdough out of the grease. Chris and Phil discuss America's love affair with bacon and where to draw the line.
Dan Benjamin is one of the original pioneers in podcasting. He's a dad, a barbecue genius, and the founder of 5by5, a podcasting network that has over 30 shows under its wing. He's also the founder of fireside.fm, which is the brilliant podcast hosting service that Chris and Phil use for Dad's Kitchen. In this episode, Dan walks us through parenting in a technical age as well as the perfect way to cook bacon. Special Guest: Dan Benjamin.
Chris and Phil are looking to up their game in the kitchen. But first, coffee. In order to do so they'll need to break out the old scale. Because measuring cups are so 2020.
In part 3 of their 5-part sauce miniseries, Chris and Phil celebrate their 25th episode by talking about... wine tacos? There also may or may not be a dig at America's favorite bad actor (if they can call him that). Let's get sauced.
All flour is not created equal. For this 'in the kitchen' episode, Chris and Phil discuss how protein content affects gluten and why it matters for your buttermilk biscuits.
Southern food—we all love it. But what exactly is it? And why does it make you want to slap your grandma? Is it the creaminess of pimento mac and cheese? Or the flaky goodness of rough puff biscuits? Or what about the nutty scent of pecan chewies roasting in the oven? Stacey Little from @southernbite joins us to discuss what makes southern food southern and why it may be simpler than we thought. Special Guest: Stacey Little.
Manhattans, Old Fashioneds, Negronis, oh my. But what do they all mean? Chris and Phil discuss the six basic cocktails that make up all of bartending and how you can make them at home.
While everyone's hitting the gym this New Year's, we're flexing our mussels in the kitchen with this delicious Almond Baked Mussels recipe from The Manhattan [food] Project. Chris demonstrates how to properly clean, debeard, steam, and bake mussels like it's Venice Beach. And it's the perfect New Year's Eve appetizer.
The wait is finally over. We've made it to the end of 2020 and it's time to celebrate with the Dad's Kitchen Christmas spectacular. It's everything you've come to expect from Chris and Phil: wry, witty, and really having nothing to do at all with Christmas.
In Part 2 of their saucy mini-series, Chris and Phil discuss a classic hollandaise—how it's made, what it's used for, and why pork keeps winning the perfect pairing game of eggs benedict.
So French toast—pretty basic right? What if you could add a single ingredient to completely change the flavor profile? Or you just tried a different bread? Or, and we realize we're going out on a limb here, you topped it with ice cream? Chris and Phil discuss in this curious episode wrought with awful dad jokes.
Peter Mutabazi aka @fosterdadflipper is a single foster dad who adopted his teenage son in 2019. His story of growing up in Uganda as a street kid and how he became an advocate for abandoned children will absolutely blow your mind. He is the founder of Now I Am Known, an organization that brings hope to at-risk children across the country, and continues to serve them in various forms. Our thanks to Peter for the most riveting story ever told on the podcast, and probably anywhere. Special Guest: Peter Mutabazi.
Chris and Phil explore some of the building blocks to basic cuisine in the first of a multi-part series on sauces. Here they discuss the béchamel, otherwise known as one of the five French mother sauces. Spoiler alert, you've been making it your whole life.
Thanksgiving is long gone but the leftovers aren't. In this rather comforting ITK episode, Chris and Phil take a stab at Shepherd's Pie with what's left of the mashed potatoes.
Chris and Phil reach their 14th episode (a unique milestone in the podcast world) and discuss ways to repurpose all those Thanksgiving leftovers—not the least of which involves their partisan differences on apple pie.
It's Thanksgiving Week and Chris and Phil are getting hungry. In preparation for the big day, they each discuss their (least) favorite traditions, including 5Ks, turkey troubles, and whether or not pumpkin pie deserves a seat at the table.
In this extra special 'In the Kitchen' episode, Chris and Phil use beer to make the world's best green chile cheddar soup that is sure to warm your soul this holiday season. Plus, they tease a giveaway you won't want to miss.
Where did the idea come from that butter is bad? Why are we vilifying such greatness? Chris and Phil explore these and other life mysteries by discussing the role of butter, how it's made, and why we need more of it in our lives.
What exactly is charcuterie? Is it an appetizer or a meal? How do you even pronounce it? Chris and Phil put the 'cute' in charcuterie by diving into it's history and etymology. And of course, they discuss how to put together a great charcuterie board that the whole family will enjoy.
IN THE KITCHEN - Chris and Phil change the ITK format to make the perfect fall recipe: Apple Cider Braised Chicken.
Bears, Beets, Battlestar Galactica. Chris and Phil talk about what goes into making the perfect vinaigrette and why ranch only belongs on pizza.
Chris and Phil go eggsistential in their tireless eggsploration of eggstreme enlightenment. Also eggs are talked about.
Chris welcomes the birth of a child and Phil celebrates by baking a Sweet Potato Quiche. You won't want to miss this 'In the Kitchen' episode; with a special guest appearance guaranteed to melt your heart into mush.
Sometimes coming up with a meal can be just as difficult as making one. In this episode, Chris and Phil share some insights on what to have when you're completely out of ideas. And guess what? Breakfast for dinner is totally a thing.
We're all culinary experts now. Thanks to a handy-dandy little trick known as 'mise en place.' Chris and Phil hilariously discuss how this ancient French method makes us better cooks. And better humans.
IN THE KITCHEN - In their first ITK episode, Chris and Phil take a stab at ratatouille. Spoiler alert, someone gets hurt, and it's not a rat named Remy.
Do you really need all those knives? Chris and Phil discuss the only three types you'll ever need in the kitchen.
Meet Chris and Phil, two dads just like you who wanted to learn to cook for their families. In this pilot episode, they discuss some of the hurdles that often keep us from diving in and how they plan to approach them. It's fun, it's quirky, it's hilarious. It's Dad's Kitchen.