Flavorphiles
Flavorphiles is the podcast and radio show where food, culture and lifestyle collide. Hosted by Michelin and James Beard recognized chef/bartender/restaurateur Tanner Agar and veteran broadcaster Jerry Agar, the show goes beyond recipes and restaurant chatter to explore how flavor shapes the way you live. From iconic chefs and celebrities who love to eat, to the cultural trends beyond what’s on your plate, Flavorphiles brings smart conversation, irresistible storytelling and a dash of fun to every episode. It’s not just about what tastes good – it’s about why flavor matters in everyone’s life.
Episodes
We start in the kitchen with the big question: is culinary school worth it? Tanner breaks down the pros and cons, how professional kitchens are organized, and what those jobs are really like once serv...
A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and whether you can treat a server like a human being. From filming every dish to saying “I know the owner,” we’re breaking down the food behaviors that ruin the vibe.
Then relationship expert an...
Tanner and Jerry start with a Hot Dog Martini — made with “dirty hot dog water” gin, mustard oil, pickle oil, and a poppy seed/celery salt rim — before breaking down what actually makes a great dog: the meat, the snap, the bun, the toppings, and why ketchup may be the enemy.
Then Eric Mittenthal, President of the National Hot Dog...
We start with the Amuse Booze: amaro, the bittersweet Italian liqueur you should probably be drinking at the end of dinner. Then, Tanner shares how to spot a great restaurant before you book, in...
In this episode, we follow the path from soil to status. Tanner and Jerry begin by unpacking the reality of “farm to table,” where menus are shaped by weather, relationships, and a level of unpredictability most diners never see.
Then, we hear from the people who live that reality every day. The owner of Altima Caviar shares the decades-long process behind producing wor...
We kick things off with our Amuse Booze: a classic sour cocktail, a smash, and a highball that unlock the perfect ratios you can use to create nearly endless drinks. Once you understand the balance, you don’t need recipes—just fresh ingredien...
We kick things off with a homemade absinthe for Amuse Booze—because if you’re going to go off-script, you might as well start with something a little dangerous.
From there, it’s a rapid-fire mix of questions and hot takes: what farm-to-table actually means (and when it’s just marketing), how to make non-alcoholic cocktails feel like a real experie...
This episode, we react to some of the biggest trends taking over your feed. We start with the viral “buy half a cow” craze and why it’s not quite the deal it looks like. Then, with the help of a nutritionist and a fitness expert, we dig into hydration trends, “healthy” swaps, protein obsession, man...
A rabbit delivers eggs. We hide them in the yard. And somehow, all of it ends with a pile of candy that only exists for a few weeks a year.
In this episode of Flavorphiles, we unpack how it all came together. We start with the question no one really asks: why eggs? From ancient symbols of rebirth to medieval fasting rules, eggs became the center of Easter almost by accident. Al...
We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.
Then we’re joined by Indigenous chef Sarah Mier...
This week’s episode starts with one of the biggest stories in the industry: the allegations surrounding René Redzepi and his departure from Noma. As one of the most influential chefs of this era steps away, we unpack what happened—and what it says about the culture that defined modern fine dining.
From there, we zoom out. Are the foundatio...
This week on Flavorphiles, we celebrate St. Patrick’s Day the way it was meant to be celebrated: by questioning almost everything about it.
In Segment 1, we look at how St. Patrick’s Day in Ireland is very different from the green-beer spectacle it’s become in North America. Tanner explains why owning a bar on St. Patrick’s Day isn’t quite the party people think it is, and we introduce our Martini Mad...
In Episode 20 of Flavorphiles, Tanner and Jerry explore the power dynamics shaping modern hospitality — from tipping culture to food journalism to the way television has redefined what we think kitchens look like.
We begin with a listener question that sparked a bigger debate: if someone tips $40 on a $500 bill, and the server balks, who’s in the wrong? That conversation opens the door to the economics of se...
In the first segment, Tanner and Jerry break down the psychology of space—why rooftop restaurants feel expensive, basements feel exclusive, strip malls hide greatness, and beach restaurants often get a pass. From airport dining to vacation mode, they examine how context changes perception and why the bar is often the best seat in the house.
Next, they bring in a...
Tanner and Jerry explore the darker side of dining in an episode dedicated to foods that kills. They begin with cautionary tales from history, including embalmed milk, a 2008 CEO who went to prison, and arsenic-laced candy—reminders that food safety hasn’t always been a given.
In the second segment, they sit down with one of the scientists re...
Tanner and Jerry take on the science—and the suffering—behind the hangover. They start by breaking down what a hangover actually is, how it happens, and whether certain spirits are truly better or worse when it comes to next-day consequences.
In the second segment, they sort fact from fiction on hangover cures: what works, what doesn’t, and the surprising global remedies people swear by—including...
Tanner and Jerry celebrate Valentine’s Day with an episode dedicated to romance, food, and the realities of making it all work. The conversation begins with nutritionist Lianne Phillipson, as they unpack the idea of aphrodisiacs—Tanner shares his favorite “romance foods,” while Lianne breaks down whether there’s any real science behind the magic.
Next, they tackle the nightmare scenario: you f...
Tanner and Jerry kick off Super Bowl Sunday with a guest who truly understands excess. Taylor Rause, Tanner’s business partner and the architect of what may be the most over-the-top Super Bowl party on record, joins the show to explain how and why he goes all in—from a massive food spread to 27 TVs so you never miss a play, even in the bathroom.
In the second segment, Tanner brings things back to earth wi...
Next, they look ahead to the coming year with a breakdown of emerging trends in cocktail bars and how ...
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