Food 360 with Marc Murphy

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Description

Chef Marc Murphy’s debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He’ll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!

Episode Date
The Art of Recipe Writing with Melissa Clark
1731
When it comes to inventing recipes, every expert has their own signature style. In the final episode of this season, Marc is joined by New York Times columnist and veteran recipe writer Melissa Clark. Marc and Melissa discuss how they think about ingredients and flavor profiles, the easiest way to communicate the steps involved in cooking a dish, and what inspires them when they’re whipping up something brand-new.
Aug 02, 2019
All About Breakfast with Food Historian Heather Arndt Anderson
1591
Breakfast — that beloved meal in which we “break” our after-dinner “fasts” — has a long and surprisingly rich history. Like, did you know eating it used to be considered sinful? In this episode, Marc chats with food historian Heather Arndt Anderson about the origins of the first meal of the day and how brunch became such a cultural event. Plus, he’s joined by Teddy Karounos, a longtime friend and owner of New York City’s Square Diner, for a conversation on breakfast as big business and the art of cooking the perfect egg.
Jul 26, 2019
Exploring Ice Cream with Scott Conant
1632
There’s a lot of debate surrounding the exact origins of everybody’s favorite frozen treat, but experts generally agree it’s been around for more than half a millennium. In this episode, Marc learns all about ice cream’s power to tell a story through flavor from Ample Hills founders Brian Smith and Jackie Cuscuna. He’s also joined by his friend, chef Scott Conant, who explains how ice cream fits into fine dining and dishes on its delicious Italian cousins: gelato and sorbetto.
Jul 19, 2019
Creating Coffee with La Colombe's Todd Carmichael
1597
Think you’re addicted to coffee? Your habit probably pales in comparison to Teddy Roosevelt's — he supposedly drank a gallon a day. In this episode Marc meets up with La Colombe co-founder Todd Carmichael, a thrill-seeker who travels the world in search of rare coffee beans. He's also joined by Illy’s Master Barista Giorgio Milos to learn about the complex harvesting process and pick up some tips on how to brew the perfect cup at home.
Jul 12, 2019
Running a Restaurant with Jonathan Waxman
1700
Ever walk into an eatery and wonder why you can’t get a table — even though there are plenty of open seats? There’s a method to the madness, and Marc, alongside chef Jonathan Waxman, will explain it all. With a bunch of successful launches under their belts, the two talk about the economics of operating a restaurant, the importance of layout (hint: being mindful of how both staff and patrons circulate is essential), and why passion can only get you so far if you want your new business to thrive.
Jul 05, 2019
Perfecting Pizza with Nancy Silverton
1638
America’s love affair with pizza has humble beginnings. In this episode, Marc gets way more than a history lesson when he catches up with Scott Wiener, owner of NYC’s popular pizza tour “Scott’s Pizza Tours.” Later, chef and restauranteur, Nancy Silverton joins Marc and talks about honing in on the perfect pizza recipe (hint: the dough matters, a lot), and reveals whose pizza inspired her to start making her own (and open LA hotspot, Osteria Mozza).
Jun 28, 2019
The Magic of Menu Making with Marcus Samuelsson
1722
Hip decor and a clever name may bring people in, but a restaurant is nothing without a solid menu. In this episode, Marc with fellow restauranteur and chef Marcus Samuelsson (Red Rooster, MARCUS) take us through their menu creation process, explaining how they push boundaries with unfamiliar flavors and curate dishes for specific audiences. Marc also catches up with Gregg Rapp, a menu engineer(!), about how your favorite eatery’s menu might be psychologically manipulating you. 
Jun 21, 2019
Finding Flavor with Gail Simmons
1945
This episode tackles the mysterious phenomenon we call flavor—which is different from taste, by the way. Marc digs into the technical side of things during a chat with Bob Holmes, author of <em>Flavor: The Science of Our Most Neglected </em>Sense, then gets personal with Gail Simmons of <em>Top Chef</em>. They discuss what it’s like to recreate flavors from memory, why a cherished meal is like an ex, and how she stays objective while judging food on TV.&nbsp;
Jun 14, 2019
Introducing Food 360 with Marc Murphy
88
Want to know more about what’s on your plate? Chef Marc Murphy’s Food 360 takes a comprehensive look at the way we&nbsp; eat, exploring food history, science, culture, and more with help from an impressive roster of experts, restauranteurs, and fellow celebrity chefs. First episode drops June 14th!
Jun 07, 2019