Tasty Trails Travel Pod

This week, I’m bringing back a favorite episode — a rich and delicious conversation with Sahar about Persian food, culture, and what life in Iran is really like beyond what most people ever get to see.

We talk about everything from sour stews and rice bellies to tahdig, kebabs, Nowruz traditions, and Sahar’s experience growing up in Tehran. You’ll learn about the incredible diversity across Iran’s regions — and yes, we even touch on...

In this week’s solo shorty, we’re going global and nostalgic.

I’m ranking my favorite Italian cheeses, reminiscing on iconic snacks from the 1990s, and sharing a few surprising nuggets of food etiquette from around the world — including why you should never break your spaghetti in Italy, when it's okay to slurp your noodles, and how eating with a spoon can actually change your life.

It’s a little nerdy, a little nostalgic, and v...

Ready for a light and fun episode all about food takes? In this solo shorty episode, I’m diving into some of my most opinionated lists — and I want to hear yours too!

We’re talking:
🥔 My favorite ways to eat potatoes (and the one potato dish I really can’t stand)
🍟 The ultimate french fry shape ranking (you might be surprised)
🍝 My top pasta shapes — and the one pasta I truly dislike
🥩 The meat dishes I still miss af...

This week, we’re heading to Gothenburg, Sweden to sit down with Michelin-starred chef Håkan Thörnström — a culinary storyteller with decades of experience turning local, seasonal ingredients into unforgettable meals.

Håkan shares how growing up with a garden, a coastline full of seafood, and the scent of his grandmother’s baking shaped his lifelong relationship with food.

We talk about his passion for ingredient-driven cooking, why ...

What if a meal could change how you see an entire continent?

In this episode, I sit down with Omar, a home cook from Zanzibar, Tanzania, now living in Buenos Aires, where he runs a beloved Swahili food experience from his home. His dishes — rich with coconut, cassava leaves, mango soup, and warm spices — blend East African, Arab, Indian, and colonial influences into something truly special.

We talk about:

• Why ugali is a cornerston...

With 17,000 islands and hundreds of dialects, Indonesia is one of the most culturally rich — and culinarily overlooked — countries in the world.

In this episode, I’m joined by William Wongso: chef, baker, food ambassador, and the man who once taught Gordon Ramsay how to make rendang (yes, really). William has spent decades traveling across Indonesia and the globe to share the country’s extraordinary food traditions — from street foo...

What does it take to navigate culinary school, sharp knives, hot pans — and the food industry — without sight?

In this powerful episode, I’m joined by chef and founder of The Blind Kitchen, Debra Erickson, who shares how vision loss shaped her journey into the kitchen and led her to create over 90 adaptive tools and strategies for blind and visually impaired cooks. We talk about inclusive design, the psychology of confidence in the ...

What happens when you blend Turkey’s rich, vibrant breakfast traditions with Argentina’s bold, expressive wines? You get a brunch worth talking about — and tasting!

In this shorty episode, I’m joined by Chef Nil and sommelier Eleonora to talk about our upcoming Turkish brunch event in Buenos Aires.

We chat about Turkish breakfast staples, the magic of meze, why Argentine wines are surprisingly perfect pairings, and the cultural simi...

Think Belgian beer is just about strong ales and fancy glasses? Think again.

In this episode, I sit down with Breandán — Irish writer, podcaster, and long-time Belgian resident — to explore the rich, quirky, and surprisingly complex world of Belgian beer. From ancient monasteries and spontaneous fermentation to UNESCO recognition and regional pride, we dive deep into what makes Belgium’s beer culture truly one-of-a-kind.

We talk:

• ...

In this rich and flavorful episode, I sit down with Lebanese chef and luxury event designer Tara Khattar to explore what makes Lebanese food and hospitality so extraordinary.

Tara shares how food in Lebanon is so much more than sustenance—it's a love language, a cultural expression, and a celebration of life itself.

From the abundant mezze spreads of restaurants to the soulful home-cooked stews passed down through generations, ...

Step into the forests of Italy and uncover the world of real truffle hunting with expert guide Matteo!

In this episode, we explore the mystique behind Italian truffles, the rigorous training of truffle dogs, the truth about fake truffle products, and what makes these earthy delicacies so rare—and expensive.

Matteo shares how this ancient (and secretive!) tradition has been passed down through generations, the difference between blac...

Get ready to transport your taste buds and travel dreams straight to Thailand! In this vibrant episode, I sit down with Thai chef and YouTuber Chef Ramida to explore the colorful world of authentic Thai cuisine, regional cooking traditions, and cultural celebrations that make traveling Thailand so unforgettable.

We dive into beloved Thai dishes like spicy lab (minced meat salad), tangy som tam (papaya salad), creamy green curry, and...

South African cuisine is a rich blend of cultures, history, and bold flavors, and no one brings it to life quite like Mogau Seshoene, aka The Lazy Makoti! 🇿🇦🥘

In this episode, we dive into the heart of South African food traditions, from braais (barbecues) and pap to the comforting spice of chakalaka.

Mogau shares how she’s preserving and modernizing classic dishes, making them accessible for home cooks everywhere.

Whether you...

New York is famous for its bagels, but what happens when you try to recreate that magic thousands of miles away?

In this special anniversary episode, I sit down with Jake Eichenbaum-Pikser, the owner of Sheikob’s Bagels, to talk about how he brought authentic New York-style bagels to Buenos Aires, Argentina.

We dive into the art of making a perfect bagel, the challenges of sourcing ingredients abroad, and what it means to introduce...

In this second part of my conversation with Linda and Luke Black Elk, we explore the significance of food sovereignty and its vital role in Indigenous communities today.

Linda unpacks the difference between food security and true sovereignty, while Luke shares how intergenerational knowledge and traditional food gathering help reclaim Indigenous identity.

We also discuss sustainable foraging, the power of trade networks, and how fo...

In this episode, I sit down with Linda and Luke Black Elk to explore the deep-rooted food traditions of the Lakota people.

We discuss how indigenous foods—like bison, corn, and the Three Sisters planting system—have influenced global cuisine, and the ongoing efforts to reclaim food sovereignty.

Linda and Luke share powerful stories about resilience, land access, and the cultural significance of traditional dishes like Bapa ...

In this episode, we dive into the vibrant street food and traditional dishes of Istanbul!

Nilufer, shares the must-try staples beyond kebabs—like Sultanahmet Köfte (Turkish meatballs), Balık Ekmek (fish sandwiches by the Bosphorus), Islak Hamburger (wet burgers), and the beloved Kumpir (loaded baked potatoes of Ortaköy).

We also break down the difference between döner, kebab, and dürüm, plus the influence of Turkey’s diverse region...

What’s the real story behind tequila? In this episode, we’re heading to Jalisco, the heart of tequila production, to uncover its deep cultural roots, the challenges local producers face, and how to spot the real deal.

Plus, we’re exploring Jalisco’s must-try dishes—from rich, slow-cooked birria to the famous torta ahogada—and the surprising European influences on the region’s food and culture.

Whether you’re a tequila lover or a fo...

How has Argentina’s wine culture evolved over the years?

Sommelier and Pain et Vin owner Eleanora Jezzi joins us from Buenos Aires to dive into Argentina’s deep-rooted wine traditions.

We discuss the country’s signature Malbec and Torrontés, how historical and economic shifts have shaped winemaking, and why younger generations are embracing simpler, more natural wines.

Plus, why do I like Chardonnay in Argentina but not elsewhere?

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