The Food For ThoughtCast: Call Me Chef
A place for food fans, picky eaters, the flavor-curious and everyone in between!
We'll discuss all things culinary and food-related; tune in for fun guests, amazing true stories, and lots of must-haves and places to try sprinkled in along the way!
Good people+ good conversation makes good food even better! Join us for some serious Food for Thought.
My name is Melissa, but you can call me Chef!
- Update frequency
- every 7 days
- Average duration
- 57 minutes
- Episodes
- 122
- Years Active
- 2023 - 2025
The Braising Game
Hey there food fans! Welcome back to The Food For ThoughtCast- Episode 40. Today we are talking about braising. Which proteins work best? What is the difference between braising and other cooking met…
The Fast and The Curious
Steve and Melissa are joined by Jacob Roth for an epic showdown for the ages-- we are trying to determine which is the best fast food chain. Welcome to episode 39 of The Food For ThoughtCast- with a …
Thanksgrubbing
Happy Thanksgiving! (or just happy Thursday, if that's what you're into) The Food For ThoughtCast invites you to join us as we say Thanks or No Thanks to regional varieties of classic Thanksgiving fa…
You've Been Served
Welcome back and thank you for listening to The Food For ThoughtCast. In Episode 37 , Steve and I are joined by Tate Hoeven, from Good Day For A Movie Podcast. We talk a little bit about the service…
Souper Duper
Welcome to episode 36 of The Food For ThoughtCast. Steve and I are here today to talk about the 7 classic types of soups, our likes and dislikes, and whether or not chili is a soup. Is soup a meal? W…
The Candy Corn Saga
Let's play a game-- it's time for Smash or Trash your Trick - or - Treat Stash! But first, we need to discuss why you hate candy corn and are also wrong about everything else in life. Episode 35 of T…
Falling Into Flavor
Hey there food fans, it's time for Episode 34 of The Food For ThoughtCast! We're falling into flavor-- Fall Flavors, that is. I really can't help myself with the puns. We're looking at the most belov…
Steve is Fairly New Here
It's Chef Steve's first time at The State Fair of Texas- and boy are his arms tired.......of lifting delicious foods! Thanks for joining us for Episode 33 of The Food For ThoughtCast. We are joined b…
We Are Game For Anything
Quail, quail, quail look who it is! Welcome back listener!
No bird, or pun, is too small or unimportant for today's episode. We are joined by Chef Stephen Gonzalez as he and I take a look at game bir…
Holy Hippos and Hashbrowns
Holy ( literally) Hippos and Hashbowns! On Episode 31 of The Food For ThoughtCast we're talking to Sandra Daniels- owner of Hippos and Hashbrowns in Casa View, right here in East Dallas. This is a lo…
Cheez-Burg-Er
Where it came from.
Where it's going.
And all the toppings in-between.......two buns.
In honor of the recent celebration of National Cheeseburger Day on September 18th, I bring you a look at hamb…
The One with Jenn and Dave
Today's episode of The Food For ThoughtCast brought to you by.......The Main Street Electrical Podcast! Jenn and Dave had me on their podcast this week, and I'm using it as my own because.......I can…
Deep Dish Deep Dive
Pizza, part 2. Today we're deep diving into Deep Dish Pizza- the Chicago kind, and a variety and myriad of other loosely related but completely off-topic subjects in our signature style. Did I say "w…
Just Desserts
It's just desserts. Or desserts. No sand here. This is a mind-blowing, jam-packed half hour of Is It or Is It Not Pie? and Why? Episode 28 of The Food For ThoughtCast urges you to stop calling fruit…
Why Is It Spicy?
Why is it spicy? We've talked about the four, sometimes five main tastes and all the flavors but what about spicy? Should you keep the seeds in or remove them when using peppers? What is the best th…
Eat This, Not That: Food Allergies
What are the most common food allergies? Which foods contain them and how are they labeled? What can I use in a recipe instead of eggs, for instance? Why does my concealer have peanut oil in it? All …
Flavor Explosion
It's an explosion of flavor on episode 25 of The Food For ThoughtCast. It's part dos of a two-fer as we continue talking today about tastes and flavors. How do you use tastes to build flavors? How do…
You Have Great Taste
It's a Bitter Sweet Salty Sour Symphony as we travel to unincorporated Flavor County. This week, thanks for joining me for Episode 24 of The Food For ThoughtCast where it's all about taste and flavor…
When The Moon Hits Your Eye
D.C., Naples, Chicago, Denver, New Haven..........
Where does your favorite pizza come from and what makes it special?
Chef Stephen Gonzalez graces us with his presence once again as we take our firs…
Supply, Sealed, Delivered
Thanks so much for listening to the Food For Thoughtcast! Join in for Episode 22! Today's episode is all about thoughtfully engaging with your local food supply. We are talking to Erin Baumgartner, t…