fever4flavor

Jamie Harrison Rubin of Southwark: on Malört, California cabernet, smoked trout croquettes, Budweiser, chianti, and orange wine

Let's get into some wine! What's the best way to enjoy wine? As it turns out, according to Jamie Harrison Rubin, Wine Director at Philadelphia's Southwark and Ambra, wine

Rafael Larue of Livit Design: on pizza boxes, fresh basil aroma, Buddha statues, upholstered leather chairs, white porcelain toilets, and gophers

The experience of flavor can be created, changed, and improved by a host of design choices that restaurateurs make. Whether it's the weight of the cutlery, the lighting,

Antimo DiMeo of Bardea Food Group: on filet mignon, caviar, Arby’s, ribeye, celery root, and stuffed baby squid with candied lemon

Season 2 is BACK, starting with a great conversation that I had with Chef Antimo DiMeo at Ezme, just one of his restaurants in Wilmington, Delaware.  So by now I think y

Season 2 trailer: just to whet your appetite...

Season 2 of fever4flavor is coming soon! 

Season 1: the finale, with more to come

Are there five basic tastes? At this point, I can tell you only two things definitively about flavor and the pursuit of unwinding exactly what it is and how we can all a

Andrea Kyan of P.S. & Co.: on dumplings, mohinga, amaranth porridge, mango lassis, and buttermilk

You’ll hear me reference my travels quite a bit on this podcast. I always feel a little bit strange talking about the places I’ve been; I don’t want to sound like some ki

Kelsey Bush and Sara May of Bloomsday: on white chocolate pistachio danishes, pop tarts, tiramisu, galaxy brownies, and palmiers

I don’t quite remember when I started drinking coffee, but I suspect it was at some point in college. When I needed to stuff as much caffeine into my underslept and over-

Paul Wise, Associate Member on the faculty at the Monell Chemical Senses Center: on salted coffee, hot mustard, Two-Buck Chuck, olive oil, and death wings

As a working professional, my very first day at my very first corporate job, I stuffed envelopes. But the job was at a medical publishing company, and eventually, I worke

Eric Berley of The Franklin Fountain and Shane Confectionary: on matcha, black raspberry lemon shortbread, butter pecan, Hydrox, and chili oil

I have a wicked sweet tooth. As a kid, I’d take every single quarter or dollar I earned from raking the neighbors’ leaves, and I’d cut through the woods down the street.

Lesly McDevitt of The Sugary: on almond croissant cookies, vanilla bean paste, carrot cake, roasted strawberries, and red velvet

In one hand, imagine I’m holding a slice of cake; in the other, a slice of pie. I’ve got a pair of reflective glasses on, and I’m asking you to choose. Which one are you

Marcos Espinoza, aka Fidel Gastro: on DiNic’s roast pork sandwiches, Navajo tacos, roasted lamb with pomegranate molasses, huli-huli chicken jerky, and 24-inch enchiladas

Do you have a relationship with social media? Because I do, and like all relationships I’ve ever had throughout my life with people, places, and things, it’s not a simple

Rich Landau of Vedge: on asian pears, guarapo, Velveeta, cheesesteaks, and portabellos

Let’s just go ahead and get this out of the way: I’m a meat-eater. I love a filet mignon and the smoked buffalo wings over at Ice Line. But I’ve often wondered how vegan

Kate Southrey, Flavorist at International Flavors & Fragrances: on strawberry yogurt, vanilla, avocados with sugar, garlic salt, and egg nog

I’m an obsessive food label reader. As a human concerned with my health and my longevity, and as a consumer trying to make sure I’m limiting the amount of hyper-processed

Melissa Crandley of Mecha Chocolate: on key limes, tomatoes, Indian food, banana flavoring, and pralines

Simply put, chocolate is one of the most important substances in the known universe. To say that I love chocolate is an understatement, and I know I’m not alone. You know

Justin Koenig of Bad Brother: on sausage rolls, zucchini, rutabaga and celery root, caesar dressing, and smoked eggplant mayonnaise

There’s something to be said for that feeling when you’ve unearthed a kickass tucked-away neighborhood bar. Where you can belly up to the rail with your friends, get a be

Trailer: what fever4flavor is all about

There are five basic tastes. You've probably heard of them: Sweet, Salty, Sour, Bitter, and Umami. But there's an incredibly vast world of food and flavors. So what exac