The Rouxde Cooking School Podcast

John and Rebecca have an old-fashioned English confection taste testing testimonial thanks to our man in England, JJ. We eat our way through a bunch of tooth terrorizing chocolates, gummies and delic…

John and Rebecca are back to finish out our deep dive into the food of the world of Harry Potter. We cover foods from the Tongue Ton Toffees to the last meal of cheese, wine and bread at the Hog's He…

John and Rebecca get magical this week about the food in the world of Harry Potter. This very NSFW (or kids) episode (part one of two) is a rundown of all of the dishes, special meals and places that…

John and Rebecca finish up their interview with the magnanimous L. Drew Pumphrey who is the owner and cook of the Smoking Swine Food Truck. We start back in with how he got hooked up with Guy Fieri a…

John and Rebecca are joined this week (and next) by L. Drew Pumphrey of the Smoking Swine Food Truck. We run through a bunch of topics up top and then get into the BBQ. We talk about how he started, …

This week John and Rebecca get hammered about Saint Patrick's Day. First we cover a terrible job offer in the food journalism world and then dive into the green tinted holiday that is St. Patrick's D…

John and Rebecca run it back for episode 100. After an electrical issue at their episode 100 live show, they come back to the studio to re-do episode 100 for you, our faithful listeners. Knockoff res…

This week John and Rebecca get crispy about bacon. We learn about the process of making it, the different types around the world and talk about our favorite ways to prepare it. We also hit up some fu…

BAM!!! This week John and Rebecca cover the career of Chef Emeril Lagasse. From Massachusetts to Louisiana and then to every TV in America, we cover the ups and downs of one of the most popular chefs…

This week John and Rebecca are joined by Emily and Roslan from Diablo Doughnuts. The talk is all about our favorite doughy delights. We cover the history of the shop, the flavors that have made them …

Fork you is what John and Rebecca are yelling at each other this week! The brilliantly feminine history of the fork is covered as well is the shockingly late acceptance of what is now thought of as o…

John and Rebecca ham it up this week about their favorite cured pig leg. We cover the history and love of ham all over the world. We explain the difference between a city ham and a country ham while …

John and Rebecca have a cozy culinary catchup about their time over the holiday. Birthday, Christmas, New Years, dinners, breakfasts and all meals in between are covered. Thanks for listening. Cheers…

This week, John (sans Rebecca) answers questions from a bunch of our listeners (and some fellow podcasters). Topics ranging from mustard on ham sandwiches, how to deal with friends with spice issue a…

This week John and Rebecca get Kringle-y about Christmas Foods. From delicious and traditional to wild and blasphemic, the xmas foods you think you know are only a figment of your imagination. There …

John and Rebecca get boozy over Egg Nog. After a talk about our week and random digressions, we look at it's history, the strange Baltimore connection, it's various versions and then we end with a st…

John and Rebecca celebrate the success and career of Dominique Crenn. From her start in France to her adopted home of San Francisco, this badass chef has become the first woman in the U.S.A to become…

John and Rebecca give each other a rundown of their amazingly successful Thanksgivings (no one was murdered) and catch up on what was cooked, baked, stirred and mixed to make 2018 the best Thanksgivi…

John and Rebecca get snoody about turkeys this week. From the domestication of turkeys in Mexico, to the widespread love of the gobbler all over the world, we cover the turkey's important history. A …