Steve is off to Vancouver BC to check out Dim Sum in the suburb of Richmond, North America’s fastest growing Chinese community

Want something other than a Chinese Beer with your stir-fry?  May we suggest a Riesling?  Rob Hultman, from Heritage Wine Sellers, comes in to the test kitchen to share some varieties to pair with Chinese food.

It’s all about China this week… first, Rick tracks down some of the traditional dishes, discovering hot pots, donkey meat and Sichuan peppercorns, before meeting his doppelgänger, a chef bringing Mexican food back to his homeland.  Then Chicago’s Chinese food ambassador - chef Tony Hu - stops by the test kitchen for a Green Bean Challenge.  Want something other than a Chinese Beer with your stir-fry?  May we suggest a dry riesling?  Rob Hultman, from Heritage Wine Sellers, shares a few varieties to pair with Chinese food.  Steve is off to Vancouver, BC to check out Dim Sum in North America’s fastest growing Chinese community.  And a Final Bite with a treat found in most Chinatowns in America, the pork fat cookie.

Steve talks with Jessica Koslow, Chef and Owner at Sqirl in Los Angeles, about her love of making jams using local produce in unexpected ways; she'll also talk about the myriad of breakfast & lunch options at her Silver Lake cafe.

Steve visits the kitchen of Bar Tartine in San Francisco, and talks with Cortney Burns and Nick Balla about their genre-defying dishes, as well as their new cookbook, which features dozens of techniques and recipes you can bring to your kitchen.

Steve Dolinsky talks with Shake Shack owner and founder Danny Meyer and Culinary Director Mark Rosati on the day they opened in Chicago

Our Final Bite of the day takes us to San Diego, where Fish Tacos reign supreme.

Awareness of gluten sensitivity and celiac disease has exploded in recent years; Steve Dolinsky talks with Dr. Jeffrey Hertzberg and Zoë François, authors of the new cookbook, Gluten-Free Artisan Bread in Five Minutes a Day about making baked goods everyone can enjoy.

Steve heads off to Peru for a taste of the unique distilled spirit, Pisco, then the guys get a lesson in pisco sours and chilcanos from the folks at Tanta.

On this episode of The Feed Podcast, Steve and Rick talk about Tasting Menus, and debate whether they're truly worth it. Then it's all about exploring Mexican food and drink at the annual Mod Mex Conference, talking with innovators from Chicago, New York and Mexico City. Rick challenges Chef Abe Conlon of Chicago's Fat Rice to a come up with something simple using pears; Steve heads off to Peru for a taste of the unique distilled spirit, Pisco, then the guys get a lesson in pisco sours and chilcanos from the folks at Tanta. Wilco drummer Glenn Kotche stops by to recap a collaboration he did with Rick about music, sound, food and aroma. Our Final Bite of the day takes us to San Diego, where Fish Tacos reign supreme.