Classic Eats
Airs Saturdays at 2 pm & Sundays at 6 am
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.
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Latest Episodes
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Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. -
Do the origins of the fast food drive-thru begin with the Romans. -
There is perhaps no food item more American, or whose origins are more full of more lore. -
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 as we continue our conversation from last week. 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? -
Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. -
In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. -
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? -
18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee. It’s the history of the Pink Squirrel. -
The staff of life, le pain quotidian. Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.
