Why do we eat what we eat? Classic Eats digs into culinary history — the people, places, situations, and ingredients that set the course for the way we dine. In each episode, host Kyle Johnson Cherek takes you to the moment when a specific thing — from bread to supper clubs to custard — was created and digs into the mark its made on food.
Latest episodes
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24 min
The new rules of dining out
The experience of dining has changed more in the last 60 years than perhaps any time in history. James Beard Award winning author and New York hospitality veteran Adam Reiner expla…
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24 min
Coffee Part 2
Coffee is now in fourth wave. One of creation, innovation and creativity from the barista on a level unseen in its history. Ryan Castelaz of Discourse Coffee is one of seminal forc…
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24 min
Coffee Part 1
The story of how the dried fruit of an African shrub came to be one of the most consumed drinks in the world is full of as much lore as legend. Culinary historian Jeanette Fregulia…
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24 min
The Speakeasy
A conversation with James Beard Awarded mixologist, Jim Meehan, about the classic cocktail revival and his speakeasy PDT. Classic Eats with Kyle Johnson Cherek is created and hoste…
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23 min
The Ones Who Disappeared
In the age of celebrity chefs, culinary historian David S. Shields has written The Culinarians. Kyle discusses the unknown American chefs of the 19th and early 20th century. Classi…
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21 min
The Chicago Way Part 2
The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Chef Carrie Nahabedian is our guest Classic Eats with Kyle Johnson Cherek is created…
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23 min
The Chicago Way
The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Thoughtfully curated by culinary writer Bob Gebert, Kyle delves into some of the stor…
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22 min
The Restaurant Critic
What role does the restaurant critic really play? For our culture, for communities, for the cities the restaurants they review? Former NY Magazine critic weights in.Classic Eats wi…
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24 min
Black Chefs In the White House
The unsung and often pivotal role of the black chefs who have cooked for our presidents has historically been overlooked. Whether enslaved chefs cooking for the Founding Fathers or…
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24 min
Season Recap - Greatest Hits
A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor. Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle…
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22 min
Paul Bocuse
Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the chef's grea…
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24 min
Did the Roman’s invent the Drive-thru?
Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much history it may really have. Clas…
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24 min
The Hamburger
There is perhaps no food item more American, or whose origins are more full of more lore. Sef Gonzalez, Hamburger historian, joins Classic Eats to suss out the truth. Classic Eats…
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24 min
Part 2
In a nation of immigrants, why did French cookery become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? Classic Eats w…
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24 min
Why French
In a nation of immigrants, why did French cookery become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? Classic Eats w…
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24 min
8- 45th Parallel
Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. We explore the storied region.Classic Ea…
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24 min
Old Fashioned
In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&drinks).Classic Eats with Kyle Joh…
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24 min
Frozen Custard
Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling?Classic Eats w…
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21 min
Pink Squirrel
18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee. It’s the is history of the Pink Squirrel.Classic Eats wit…
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22 min
Bread
Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.Classic Eats with Kyle J…