The Farm(house) Report

Beer writer and homebrewer extraordinaire Mandy Naglich geeks out with Greg about farmhouse styles, subtlety and the future of brewing. Plus a quick checkin on the state of hard seltzer. ...

Toothache Magazine with Nick Muncy

On today’s episode of THE FOOD SEEN, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him.

The Festival 3: Trekking the World of Beer

After the Shelton Brothers' festival in Buffalo, Jimmy debriefs with Joel Shelton and BR Royla of Shelton Brothers; Amber Watts and Ron Extract of Garden Path Fermentation; Casey Wellman ...

An Oregon Story

The Hashtag “BossPour”

This week, Jimmy and his guests talk about the pernicious Instagram phenomenon known as the #BossPour, where a glass is filled to the rim without any head, at the expense of taste and aro...

What an Honor

Next month, the James Beard Foundation will announce a new batch of restaurant and chef winners in Chicago. With the "Oscars of Food" approaching, we wanted to explore the world of food a...

Great Grisettes! With Dave Janssen

Today on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie Brewing. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his reco...

Tis the Saison

On this week's episode of Fuhmentaboudit!, Mary and Rachel get out of the studio to observe some fermentation right at the source. In the first half of the show, they catch up with Brian ...

Kelis, Nomiku, and Guittard Chocolate: From Sweets to Silicon Valley

Lisa Q. Fetterman is a cofounder and CEO of Nomiku, the at-home sous­-vide machine. She was recently named Forbes and Zagat 30 Under 30. Lisa’s culinary sensibilities were honed at the be...

Brett on Brett with Brett Taylor

This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the Amer...