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
This week, Tanner and Jerry get into the reality of chef life, from the long hours and low pay to culinary school, repetition, passion, and why working in restaurants is often more of a lifestyle than a normal job.
Then we talk about Tony, the Anthony Bourdain film, and ask how accurately it captures Bourdain’s life, what it gets right about being a chef, and whether the movi...
This week on Flavorphiles, Tanner and Jerry head into fall with a Harvest Highball made with applejack, an old-school American apple spirit, before turning the market into their own personal cooking competition. In Chopped: Flavorphiles Edition, they each surprise the other with mystery baskets of fall farmers market staples ...
First, we look at food competitions you can actually do with your friends, from blind butter tastings to the kind of steak challenge that invol...
This week on Flavorphiles, Tanner and Jerry dig into why we learn to love bitter flavors, how bitterness is different from burnt, sour, and astringent, and why some people may actually experience bitter foods more intensely tha...
First, Tanner introduces the Amuse Booze: powdered alcohol. He knows how to make it, he will not be telling you how, and depending on where you live, that may be for the best.
Then Christie Wallace and Heather McKinney from Sinisterhoo...
First up, it’s Guess That Kiwi Food, where Jerry has to figure out what ingredients like kūmara, capsicum, pāua, and hokey pokey actually are based only on the n...
This week on Flavorphiles, Tanner and Jerry take a not-too-nerdy trip through the whiskeys of the world to figure out what actually makes each style different. Then they sit down with Robert Likarish of Ironroot ...
This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding in the back of your fridge that may or may not still be alive. Then they answer one of sushi’s great green mysteries: what is wasabi, really, and why is the stuff most peopl...
Jerry returns to his roots as a longtime radio DJ with a countdown of his top 10 songs about food, from the Beatles, to Frank Sinatra, to Jack Johnson.
Then Rob Felicetti of Bowling for Soup joins us to talk about eating on tour: the best meals on the road,...
This week on Flavorphiles, Tanner and Jerry look at the rise of dining out for clout. We start with a viral flaming cocktail stunt that looks incredible on camera and asks the obvious question: when food and drinks are built for the video, what happens to the actual experience? Then we dig into h...
First, they look at why “cheap eats” is the wrong phrase. Restaurants spend money on far more than food: real estate, design, service style, branding, huge menus, and all the littl...
Tanner starts with the best things to buy at the market, why high-water foods often deliver the biggest improvement over their grocery-store counterparts, and the etiquette that keeps you from becoming every vendor’s least-fa...
We start with a layered red-and-white Jell-O shot—add blue for the American version—before tackling how not to ruin burgers, chicken, and every other meat somebody confidently vo...
Tanner and Jerry start with how to seriously upgrade your picnic, car camping, or outdoor hang without turning it into a fully catered wedding in a field. After that, Alana McGee of Truffle Dog Co. joins the show to explain how truffle dogs are trained, what it’s lik...
This week on Flavorphiles, Tanner and Jerry crack open the cookbook shelf to ask why we buy cookbooks and what they still give us that the internet can’t. We start with the strange joy of owning cookbooks we may never use, then talk with Matt Rodbard about how cookbooks actually get made and how they shape food ...
First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here.
Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Satur...
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 r...
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...
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...
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