Flavorphiles

Fall is farmers market season, but what does that actually mean when you live somewhere like Dallas?

This week on Flavorphiles, Tanner and Jerry head into fall with a Harvest Highball made with applejack, an old-school American apple spirit, before turning the market into their own personal cooking competition. In Chopped: Flavorphiles Edition, they each surprise the other with mystery baskets of fall farmers market staples and have to figure out what they would actually make with them.

Then we talk with the Director of the Dallas Farmers Market about what really happens when the market turns: how farmers prepare for fall, what shoppers misunderstand about seasonal produce, what changes in North Texas agriculture, and how the market gets ready for cooler weather, holiday shopping, and Thanksgiving demand.

Plus, Tanner breaks down what “organic” really means, why some of the best produce at a farmers market may not be certified organic, which labels are worth asking about, and which terms are mostly marketing fluff. And finally, we meet the 10 people you always find at the farmers market.

Watch the full episode now, and stream Flavorphiles on YouTube, Apple Podcasts, Spotify, and iHeart.


Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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All episodes produced and owned by Tanner Agar. All rights reserved.

Judging food is fun. Whether you’re ranking the best chefs on TV, challenging your friends to a ridiculous eating competition, or silently keeping score of everything a restaurant gets wrong, we all do it. This week, Tanner and Jerry are putting everything on the judging table.

First, we look at food competitions you can actually do with your friends, from blind butter tastings to the kind of steak challenge that involves 72 ounces of beef and some questionable life choices.
Then we rank the best food competition chefs on television. Who makes a great judge? Who makes a great host? And who would we actually want standing over us while we tried to cook under pressure.

Next, MasterChef Canada judges Craig Wong and Hugh Acheson join us to talk about the new season, what they’re looking for from the competitors, and a major guest star making an appearance.
Finally, Jerry unloads his biggest restaurant pet peeves, and Tanner has to decide which ones deserve defending and which ones are completely unforgivable.

Food competitions, celebrity chefs, MasterChef Canada, restaurant complaints, and a lot of judging. Turns out, judging food really is fun.

New episodes of Flavorphiles every Saturday. Listen on Apple Podcasts, Spotify and iHeart, or watch on YouTube.


Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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All episodes produced and owned by Tanner Agar. All rights reserved.

Bitter gets a bad rap. We’re basically born suspicious of it, kids hate it, and yet somehow adults end up obsessed with coffee, dark chocolate, bitter greens, amaro, and aggressively hoppy beer.

This week on Flavorphiles, Tanner and Jerry dig into why we learn to love bitter flavors, how bitterness is different from burnt, sour, and astringent, and why some people may actually experience bitter foods more intensely than others.

Then Kolby Howard from Fernet-Branca joins us to explain amaro, the exptremely bitter, and very popular, Italian digestif.

Tanner also breaks down how chefs use bitterness in the kitchen, from Brussels sprouts and endive to grapefruit, coffee, cacao, char, and chicory. Finally, it’s a bitter-themed Short Order: 10 cooking questions in 10 minutes, including why chefs burn food on purpose, whether cocktail bitters ever go bad, why expensive olive oil can taste bitter, and what to do when people won’t finish your dessert.
It’s bitter. But in a good way.


Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we are committing crimes against food. Allegedly. Tanner and Jerry dig into the strange, sticky, and surprisingly sophisticated world of food true crime.

First, Tanner introduces the Amuse Booze: powdered alcohol. He knows how to make it, he will not be telling you how, and depending on where you live, that may be for the best.

Then Christie Wallace and Heather McKinney from Sinisterhood join the show to break down the Great Canadian Maple Syrup Heist, a real-life caper involving millions of dollars in stolen syrup, a cartel's strategic reserve, and how 1 fork lift brought it all down.

Next, Maureen Downey, known as the Sherlock Holmes of Wine, takes us inside the world of counterfeit bottles. Maureen helped catch Rudy Kurniawan, one of the most infamous wine fraudsters in history, and she explains how he fooled collectors, how investigators caught him, and why fake wine is a much bigger problem than most people realize. Yes, even Yellow Tail has been counterfeited.

Finally, we open the Flavorphiles crime lab to investigate the foods you probably did not know were being faked, diluted, mislabeled, or swapped out entirely. Olive oil, honey, tequila, truffles, seafood, and plenty more are on the suspect board.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week, we’re taking a bite out of New Zealand. Tanner used to live in NZ, so he’s guiding Jerry through the foods, flavors, and extremely specific Kiwi words that make the country’s cuisine so much more than lamb and Sauvignon Blanc.

First up, it’s Guess That Kiwi Food, where Jerry has to figure out what ingredients like kūmara, capsicum, pāua, and hokey pokey actually are based only on the name. Then, Chef Toby Archibald of Michelin-recognized Quarter Acre in Dallas joins us to talk about cooking New Zealand food in Texas and what it takes to translate a national food culture for an American audience.

After that, we build the ultimate Kiwi cookout, from lamb and seafood to beetroot burgers, meat pies, pavlova, and everything else you need to throw a New Zealand-inspired backyard feast. Finally, because we are physically incapable of discussing New Zealand without talking about Lord of the Rings, we head to Middle-earth to discuss second breakfast, lembas bread, Hobbiton, and which fantasy civilization you’d actually trust to cater dinner.

The Amuse Booze this week is a Pinot Noir from Marlborough, because sometimes the drink really does need to come from the place we’re talking about. Grab a meat pie, pour something from New Zealand, and join us for Taste of New Zealand.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Whiskey can feel like it comes with homework. Scotch, bourbon, rye, Irish whiskey, Japanese whisky, Canadian whisky, age statements, ice rules, spelling arguments; it is a lot of brown liquid with a lot of opinions.

This week on Flavorphiles, Tanner and Jerry take a not-too-nerdy trip through the whiskeys of the world to figure out what actually makes each style different. Then they sit down with Robert Likarish of Ironroot Republic Distillery to talk about why great bourbon is not limited to Kentucky, how Texas heat changes the aging process, and what gives Texas whiskey its own identity.

Plus, we break some of whiskey’s most sacred “rules,” including whether ice is actually a crime, whether older always means better, and whether you should keep saving that special bottle forever.

Finally, we ask the important question: what else belongs in a barrel? Maple syrup? Hot sauce? Coffee? Pickles? Jerry will be the judge.


Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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All episodes produced and owned by Tanner Agar. All rights reserved.

In celebration of National Mustard Day, Flavorphiles is bringing the heat, just not the hot sauce.

This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding in the back of your fridge that may or may not still be alive. Then they answer one of sushi’s great green mysteries: what is wasabi, really, and why is the stuff most people eat basically wearing a disguise?

Barry Levenson, founder and curator of the National Mustard Museum, joins the show to talk mustard history, mustard culture, strange mustards, great mustards, and how a baseball heartbreak somehow led to one of the world’s greatest condiment collections.

Finally, Tanner walks Jerry through a blind tasting of six different peppercorns, including black, white, pink, green, long pepper, and Sichuan peppercorns. Jerry tastes them for the first time and discovers that “pepper” is not one thing—and sometimes it is not technically pepper at all.

Be safe. Use a condiment.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we turn up the volume for an episode all about the strange, funny, and surprisingly important relationship between food and music.

Jerry returns to his roots as a longtime radio DJ with a countdown of his top 10 songs about food, from the Beatles, to Frank Sinatra, to Jack Johnson. 

Then Rob Felicetti of Bowling for Soup joins us to talk about eating on tour: the best meals on the road, the foods that make certain cities worth looking forward to, backstage catering, late-night survival meals, and why he has such a deep love for kangaroo.

After that, we get into the restaurant side of the soundtrack. How do great restaurants build playlists? Why does the right song make a room feel alive, while the wrong one can kill the vibe instantly? Tanner breaks down how music shapes pace, mood, energy, and even the way guests experience a meal.

Finally, we ask why live music has disappeared from so many restaurants. Is it cost, volume, changing guest expectations, or the rise of the perfectly curated playlist? And when live music does work, what makes it unforgettable?

Amuse Booze: The piña colada.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Restaurants used to be places you went to eat. Now they’re also places you go to post, flex, film, and prove you were there.

This week on Flavorphiles, Tanner and Jerry look at the rise of dining out for clout. We start with a viral flaming cocktail stunt that looks incredible on camera and asks the obvious question: when food and drinks are built for the video, what happens to the actual experience? Then we dig into how restaurants have changed in the camera era, from better lighting and tableside service to dramatic plating, cocktail reveals, and rooms designed to be shared online.

A food influencer joins the show to talk about what makes a restaurant postable, how creators build an audience, and how they balance credibility, comped meals, sponsorships, and actually enjoying dinner.

We also build the ultimate Instagram restaurant starter pack, complete with neon signs, fake floral walls, hidden doors that are not hidden, and menus that are just steakhouses.

Finally, we rank the great clout foods and drinks — seafood towers, A5 wagyu, caviar bumps, giant steaks, champagne, martini carts, and more — to decide what’s worth it and what’s just an edible receipt.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Great food does not have to come with a luxury price tag. In this episode of Flavorphiles, Tanner and Jerry dig into the places, dishes, and techniques that prove affordable food can still be serious, memorable, and packed with flavor.

First, they look at why “cheap eats” is the wrong phrase. Restaurants spend money on far more than food: real estate, design, service style, branding, huge menus, and all the little details that make a place feel expensive. But sometimes the best meals come from restaurants that skip the polish and put the money where it matters: into the cooking. Then, they’re joined by the author of the Toronto Star’s Top 100 affordable restaurants list to talk about how great restaurants keep prices approachable while still delivering personality, quality, and big flavor.

At home, Tanner and Jerry turn the idea into a game with the Big Flavor Draft, picking the best low-cost ingredients that can make everyday cooking taste expensive: garlic, onions, eggs, potatoes, rice, beans, miso, vinegar, and more. Finally, short order cooking returns. Jerry asks Tanner quick fire questions about dining on a budget including what budget dish he'd cook when he wants to impress someone. 

It’s an episode about value, creativity, and why the best meal in town might not be hiding behind white tablecloths. It might be in a strip mall, a lunch counter, a family restaurant, or your own kitchen.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, Tanner and Jerry head to the farmers’ market to figure out what is actually worth buying—and how to keep your ambitious haul from becoming expensive compost.

Tanner starts with the best things to buy at the market, why high-water foods often deliver the biggest improvement over their grocery-store counterparts, and the etiquette that keeps you from becoming every vendor’s least-favorite customer.

Then, Melanie Anderson, Executive Director of Farmers’ Markets Ontario, joins the show to explain what separates a great market from a disappointing one and how her organization supports more than 180 markets and 6,000 vendors across the province. Next, Tanner explains how to shop the market “backwards,” use classic flavor pairings to build meals from what looks best, and make sure your produce actually gets eaten. And when it inevitably doesn’t? There is no reason to feel guilty about the occasional forgotten vegetable.

Finally, chef Cory Vitiello, Executive Director of Culinary and Concept Development at LFG Growth, talks about creating summer discount menus, overseeing the food at 12 restaurants across Canada, and the famous chef who openly admitted that he did not particularly like his customers—or his employees.

It’s an episode about shopping smarter, cooking seasonally, supporting local vendors, and accepting that every farmers’ market trip begins with optimism and ends with one bunch of herbs slowly dying in the refrigerator.

Amuse Booze: Local Jam Old Fashioned

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Canada Day and the Fourth of July are approaching, which means it’s time to fire up the grill, load the cooler, and make a few decisions that could determine whether your backyard party becomes legendary or a small insurance claim.

We start with a layered red-and-white Jell-O shot—add blue for the American version—before tackling how not to ruin burgers, chicken, and every other meat somebody confidently volunteered to grill.

Then Overrated/Underrated returns with the cookout edition. From coleslaw and baked beans to corn on the cob and watermelon, what's a must and what's a miss?

Dessert comes down to one question: Will it melt? Tanner explains how to source and safely use dry ice, along with one very cool trick that he explains how to do but, officially and more importantly legally, does not recommend. Finally, we build a backyard bar without a crime scene, covering batched drinks, hydration, responsible hosting and the highly unofficial hammock sobriety test for deciding when someone has had enough.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we’re going Into the Wild— but not in a “survive on bark and make friends with a squirrel” kind of way.

Tanner and Jerry start with how to seriously upgrade your picnic, car camping, or outdoor hang without turning it into a fully catered wedding in a field. After that, Alana McGee of Truffle Dog Co. joins the show to explain how truffle dogs are trained, what it’s like to forage for truffles and mushrooms, and how to keep them safe from getting eaten. 

Then the episode heads deeper into the backcountry with practical advice on what food, gear, and planning actually matter when you’re away from the cooler and the car. Finally, Tanner and Jerry close with the unwritten rules of camping: what to bring, what to leave behind, and how not to be the person everyone hates by night two.

It’s an episode about eating well outdoors, staying prepared, respecting the woods, and remembering that civilization is great — but so is a sandwich that tastes better because you had to hike to eat it.

Amuse Booze: Overproof Rum

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Do cookbooks still matter, or have they become expensive decorations for people who mostly cook from TikTok?

This week on Flavorphiles, Tanner and Jerry crack open the cookbook shelf to ask why we buy cookbooks and what they still give us that the internet can’t. We start with the strange joy of owning cookbooks we may never use, then talk with Matt Rodbard about how cookbooks actually get made and how they shape food culture. 

Then we look back at cookbooks as the original food internet — part instruction manual, part status symbol, part cultural record. Finally, we dig into the books that earn their place on the shelf, from the practical workhorses to the ones that just make us want to cook.

Amuse Booze is a strange liquor we only read about in a book before tracking down a bottle. 

For a full list of all the cookbooks recommended in this episode see flavorphiles.com and look for this episode.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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All episodes produced and owned by Tanner Agar. All rights reserved.

Why is everything so expensive? This week on Flavorphiles, we’re talking about the money behind the meal.

First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing, and whether things are likely to get better or worse from here.

Then, Tanner pulls back the curtain on restaurant profit math. A packed dining room on a Saturday night might look like a gold mine, but once you factor in labor, rent, prep time, food costs, broken equipment, and all the invisible expenses, the reality is much tighter than most people think.

After that, we talk about how to get the most out of your money when dining out: why appetizers can be the best part of the meal, when big groups work in your favor, what’s worth splurging on, and what you can probably skip.

Finally, we get into the cash vs. cashless debate. Is it annoying when a restaurant tells you how you’re allowed to pay? Absolutely. But there are real reasons restaurants make those choices. Plus, Tanner and Grace have a special announcement.

This episode is all about price, value, and why the check at the end of the night tells only part of the story.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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How do you actually get started in the restaurant business? This week, we’re going behind the scenes of the jobs that make restaurants work — from the first kitchen shift to the first night behind the bar, and all the chaos in between.

We start in the kitchen with the big question: is culinary school worth it? Tanner breaks down the pros and cons, how professional kitchens are organized, and what those jobs are really like once service starts. Then we move to the front of house to talk servers, bartenders, barbacks, hosts, and why some of the least celebrated jobs are often the ones holding the whole place together.

From there, we get into the owner’s side of the business: raising money for a bar, figuring out staffing, and the uncomfortable question of how — or whether — you’re going to pay yourself. Plus, Short Order Cooking is back with last meals, famous musicians, and Jerry putting Tanner’s mind-reading abilities to the test.

The Amuse Booze this week is a Bourbon Sidecar.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, Tanner and Jerry are making The Ick List — the restaurant habits that instantly make someone less attractive.

A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and whether you can treat a server like a human being. From filming every dish to saying “I know the owner,” we’re breaking down the food behaviors that ruin the vibe.

Then relationship expert and sexologist Shan Boodram joins the show to talk about dating performance, spicy food, and why people pretend to like things they don’t. After that, Tanner lays out the green flags: how to order well, share well, handle problems gracefully, and be the kind of person people actually want to sit across from.

Finally, we head to the internet for food-centered dating hot takes involving shellfish allergies, chicken fingers at fancy restaurants, stolen fries, and whether an expensive restaurant is too much for a first date.

Amuse Booze: Adios MFer — a drink that is absolutely unhinged to order at the start of a date, but maybe exactly right once the night has earned it.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we’re giving hot dogs the serious culinary examination they obviously deserve.

Tanner and Jerry start with a Hot Dog Martini — made with “dirty hot dog water” gin, mustard oil, pickle oil, and a poppy seed/celery salt rim — before breaking down what actually makes a great dog: the meat, the snap, the bun, the toppings, and why ketchup may be the enemy.

Then Eric Mittenthal, President of the National Hot Dog & Sausage Council, joins the show to walk us through the official hot dog etiquette guide. After that, competitive eater Katie Prettyman takes us behind the scenes of the Nathan’s Hot Dog Eating Contest, from training and stage pressure to how someone even gets started in competitive eating.

Finally, we travel the world through hot dogs — from Chicago and Sonora to Iceland, Japan, and beyond — and declare the one we think deserves the crown. Hopefully it inspires your next cookout.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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A great night out does not happen by accident. This week on Flavorphiles, Tanner and Jerry break down how to get the most out of every restaurant experience—from choosing the right place to ordering like someone who knows what they’re doing.

We start with the Amuse Booze: amaro, the bittersweet Italian liqueur you should probably be drinking at the end of dinner. Then, Tanner shares how to spot a great restaurant before you book, including what menus can tell you, why some reviews are useless, and the social media trick that helps reveal what a place is reallay like.

Next, we get into the art of ordering well, especially when you’re the person responsible for the whole table. Tanner explains how to build a balanced meal, avoid ordering chaos, and make sure everyone gets the best possible experience.

Then it’s time for restaurant pet peeves: the things guests do all the time that make restaurants quietly lose their minds. Yes, unfortunately, this includes people pooping on the floor.

Finally, we close with how to become the kind of guest restaurants actually want to take care of—the one who gets better service, hard-to-get reservations, the occasional freebie, and maybe even a little extra love from the staff.

This is the insider’s guide to dining out better, ordering smarter, and never being “that table.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Before it’s plated, paired, or priced—luxury starts in the dirt.

In this episode, we follow the path from soil to status. Tanner and Jerry begin by unpacking the reality of “farm to table,” where menus are shaped by weather, relationships, and a level of unpredictability most diners never see.

Then, we hear from the people who live that reality every day. The owner of Altima Caviar shares the decades-long process behind producing world-class caviar, while Henry of Pelham Family Estate Winery offers a reminder that winemaking is still farming—no matter how refined the final product.

To finish, listeners call in with foods they think are overrated, and Tanner & Jerry give some of their own, like lobster. 

Amuse Booze: Calvados

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Spring is here, and we’re taking things outside. This week on Flavorphiles, we’re throwing the ultimate Garden Party—from what to grow, to what to drink, to what actually belongs on your table.

We kick things off with our Amuse Booze: a classic sour cocktail, a smash, and a highball that unlock the perfect ratios you can use to create nearly endless drinks. Once you understand the balance, you don’t need recipes—just fresh ingredients, ideally pulled straight from your garden or a local farmers market.

Next, we’re joined by gardening icon Mark Cullen, who breaks down the best things to plant for a culinary garden, why gardening is as good for you as it is for your food, and why there’s really no such thing as failure in the garden.

Then, beekeeper Michelle Wolfson joins us to talk about what makes local honey so special, how anyone can help support bees (no hive required), and what it’s like transporting thousands of bees… in your car.

We wrap things up with the Garden Party Draft—Tanner and Jerry build their perfect outdoor spread. It gets a little competitive, a little excessive, and hopefully gives you a few ideas for your next gathering.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we’re skipping the theme and letting curiosity run the show.

We kick things off with a homemade absinthe for Amuse Booze—because if you’re going to go off-script, you might as well start with something a little dangerous.

From there, it’s a rapid-fire mix of questions and hot takes: what farm-to-table actually means (and when it’s just marketing), how to make non-alcoholic cocktails feel like a real experience instead of an afterthought, and whether vegetarian tasting menus should really cost less.

Then we look at what’s old becoming new again—jello salads, fondue parties, and lobster Newburg—and how to rethink them for today. Plus, a practical fix for one of the most misunderstood ingredients in modern kitchens: truffle oil.

After that, we get into fusion food—where it came from, why it matters, and why Japanese-Peruvian cuisine has us especially excited right now.

We close things out with stories from behind the bar at Apothecary, including the custom cakes you wouldn’t believe, a throuple that took PDA a little too far, and the kind of moments you only get in a place where people come to celebrate.

No central theme—just good taste, strong opinions, and a lot to talk about.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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TikTok has a food hack for everything—drink more water, eat more protein, save money, cook faster. But how much of it actually holds up?

This episode, we react to some of the biggest trends taking over your feed. We start with the viral “buy half a cow” craze and why it’s not quite the deal it looks like. Then, with the help of a nutritionist and a fitness expert, we dig into hydration trends, “healthy” swaps, protein obsession, man kibble, and meal prep extremes. Finally Tanner responds to cooking hacks and we crown a winner of Martini Madness.

Some of it works. Some of it doesn’t. And some of it just needs to taste better.

Amuse Booze: Softserve Margarita

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Easter might be the strangest food holiday we celebrate.

A rabbit delivers eggs. We hide them in the yard. And somehow, all of it ends with a pile of candy that only exists for a few weeks a year.

In this episode of Flavorphiles, we unpack how it all came together. We start with the question no one really asks: why eggs? From ancient symbols of rebirth to medieval fasting rules, eggs became the center of Easter almost by accident. Along the way, we figure out how a German folklore hare ended up delivering them.

Then we’re joined by Father Bob to break down Lent and the food traditions it created—from fasting rules to the surprisingly creative ways people worked around them, and how those traditions still shape how we eat today.

From there, we get into the fun: a full Easter candy power ranking, separating the elite from the overrated and answering the question of whether any holiday is carried harder by a single candy than Easter is by Reese’s Eggs.

Finally, we zoom out and look at the bigger picture—some of the food traditions we all accept without question, from birthday candles to wedding cakes, and why most of them make less sense the more you think about them.

It’s a holiday built on symbolism, sugar, and just enough confusion to make it interesting.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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This week on Flavorphiles, we explore the strange line between food traditions that are centuries old and the ones we invented last Tuesday.

We begin with a game of Authentic… or Not?, where Jerry tries to determine whether famous dishes like Chicken Tikka Masala, Caesar Salad, and sushi rolls are actually traditional to the cuisines they’re associated with—or clever culinary imposters.

Then we’re joined by Indigenous chef Sarah Mierau, founder of Tradish, a café and food brand dedicated to sharing Indigenous ingredients and cooking with a modern audience. She explains how Indigenous cuisine continues to evolve today, how chefs balance tradition with creativity, and why some of the most meaningful culinary knowledge has always been passed down through practice rather than recipes.

Later, Tanner highlights several food trends he’s excited to see return, from fermentation and ancient grains to nose-to-tail cooking and artisan charcuterie. We finish with a rapid-fire round of Overrated or Underrated, where we debate food traditions like tapas culture, Sunday roast, BBQ, hot dogs at baseball games, and the questionable cultural practice of getting drunk at brunch.

Along the way, we’re sipping a Blackberry Sage Daiquiri, a twist on one of Tanner’s favorite cocktails that perfectly captures the theme of the episode: classic ideas with a fresh perspective.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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The future of food and hospitality is changing fast—and in some cases, unraveling in real time.

This week’s episode starts with one of the biggest stories in the industry: the allegations surrounding René Redzepi and his departure from Noma. As one of the most influential chefs of this era steps away, we unpack what happened—and what it says about the culture that defined modern fine dining.

From there, we zoom out. Are the foundations of fine dining—unpaid stages, marathon tasting menus, and all-consuming kitchen culture—still viable? Or is the industry heading toward something simpler, more sustainable, and fundamentally different?

Then we head behind the bar with Terance Robson, an Irish bartender operating venues in Austin, Texas. We talk about how Irish pubs differ from their North American counterparts, what actually makes a great bar, and whether bars will remain a central part of social life as drinking habits change.

Finally, we look even further ahead. What will we actually be eating in the future? From lab-grown meat and insect protein to 3D-printed dishes, we debate the foods that could define the next generation—and whether we’re ready for them. The past shaped how we eat. This episode asks what comes next.

Amuse Booze: Irish Whiskey Sour

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: Frozen irish Coffee

This week on Flavorphiles, we celebrate St. Patrick’s Day the way it was meant to be celebrated: by questioning almost everything about it.

In Segment 1, we look at how St. Patrick’s Day in Ireland is very different from the green-beer spectacle it’s become in North America. Tanner explains why owning a bar on St. Patrick’s Day isn’t quite the party people think it is, and we introduce our Martini Madness competition.

In Segment 2, we tackle the humble potato. If potatoes didn’t originate in Ireland, how did they become the backbone of Irish cuisine—and how did that reliance help lead to the Great Famine? In Segment 3, we discover a company that literally builds Irish pubs in Ireland and ships them around the world. What actually makes something a pub? Dark wood? Community? Guinness? Somewhere along the way, Tanner also reveals that he’s figured out exactly how he wants to die.

And in Segment 4, we head north to Canada to talk about poutine and Quebec’s push to give its cheese curds government protection. A professor argues that poutine is sacred, while Tanner suggests Jerry might actually be more Canadian than poutine itself.

Grab a drink, pull up a stool, and join us for another round of Flavorphiles. 🍀

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: 20% Martini

In Episode 20 of Flavorphiles, Tanner and Jerry explore the power dynamics shaping modern hospitality — from tipping culture to food journalism to the way television has redefined what we think kitchens look like. 

We begin with a listener question that sparked a bigger debate: if someone tips $40 on a $500 bill, and the server balks, who’s in the wrong? That conversation opens the door to the economics of service, why 20% has become the standard, whether tipping should disappear altogether, and why even industry leaders like Danny Meyer ultimately returned to the system they tried to replace.

From there, we’re joined by a writer from The Dallas Morning News to discuss the evolving role of food journalism. In a world increasingly dominated by influencers and algorithms, where does food journalism fit and how does that affect resturants? We also discuss Food Competition TV, how it differes from real restaurant cooking and why cocktail compeition shows haven't captured audiences in the same way. 

Finally, a look at food news: Snoop Dogg's credit card declines in a restaruant, hot peppers are the new "it" additive to bird seed, a 2 Michelin star chef gets a bad health score, and some listeners questions. 

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: The Gin & Tonic — The Original Location-Driven Cocktail

In the first segment, Tanner and Jerry break down the psychology of space—why rooftop restaurants feel expensive, basements feel exclusive, strip malls hide greatness, and beach restaurants often get a pass. From airport dining to vacation mode, they examine how context changes perception and why the bar is often the best seat in the house.

Next, they bring in a commercial broker to discuss the real-world side of restaurant location. What makes a space work? Why do some addresses feel cursed? Is visibility everything? It’s a candid look at the tension between romance and rent.

The third segment explores the rise of the “third place”—the space between home and work where community happens. From neighborhood pubs and diner counters to listening bars, coffee shops that turn into wine bars at night, and climbing gyms with taps, they unpack why belonging—not just food—is becoming the product. Finally, Short Order Cooking returns with “The Location Awards,” a rapid-fire guide to the best places to propose, break up, impress your boss, eavesdrop, day drink, disappear, or become a regular. 

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: Tepache — Fermented & Safe, despite what the Dallas Health Department Says

Tanner and Jerry explore the darker side of dining in an episode dedicated to foods that kills. They begin with cautionary tales from history, including embalmed milk, a 2008 CEO who went to prison, and arsenic-laced candy—reminders that food safety hasn’t always been a given. 

In the second segment, they sit down with one of the scientists responsible for removing salmonella from modern turkey production to understand how it’s done—and what you should know when cooking your own bird. From there, Tanner shares a few health inspector horror stories, reflecting on what happens when enforcement power meets questionable understanding.

The episode concludes with a nuanced conversation about controversial ingredients—puffer fish, raw milk, and other foods that carry risk. Tanner explains why, in the right hands and under the right conditions, some culinary dangers may be worth taking.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: The Spicy Pickle Martini

Tanner and Jerry take on the science—and the suffering—behind the hangover. They start by breaking down what a hangover actually is, how it happens, and whether certain spirits are truly better or worse when it comes to next-day consequences.

In the second segment, they sort fact from fiction on hangover cures: what works, what doesn’t, and the surprising global remedies people swear by—including ox blood soup. Then they pivot to a thoughtful listener question: how do you cook flavorful food if you can’t rely on salt for health reasons? Tanner explains how chefs think about balance, acidity, texture, and aroma to build flavor beyond sodium.

The episode wraps with a little honesty as Tanner and Jerry share their own worst hangover stories and explore how restaurants design menus with recovery in mind.

This week’s sponsor: DIY-IV — the only at-home intravenous hydration solution.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: The Orange Julep (Montréal)

Tanner and Jerry celebrate Valentine’s Day with an episode dedicated to romance, food, and the realities of making it all work. The conversation begins with nutritionist Lianne Phillipson, as they unpack the idea of aphrodisiacs—Tanner shares his favorite “romance foods,” while Lianne breaks down whether there’s any real science behind the magic.

Next, they tackle the nightmare scenario: you forgot to make the perfect reservation. From last-minute saves to progressive dinners and thoughtful meals at home, Tanner offers practical solutions—including his infamous Cast Iron Pan Test, how a pan can tell you if someone is marriage material.  

In the third segment, they're joined by Marie-Louise Roy-Bilodeau, winner of The Ultimate Bartender Championship, to talk about what it takes to win at that level and how to bring professional technique into home cocktail making. The episode wraps with a look at winter—why it hits differently in Texas than in Canada, how a little snow and ice shut down Tanner’s restaurants for nearly a week, and what to cook when you’re stuck inside, courtesy of Tanner’s niece Presley.

This week’s sponsor: Valen-timer — the only app that tracks your aphrodisiacs and lets you know when the effects are peaking.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: The Batanga Bar

Tanner and Jerry kick off Super Bowl Sunday with a guest who truly understands excess. Taylor Rause, Tanner’s business partner and the architect of what may be the most over-the-top Super Bowl party on record, joins the show to explain how and why he goes all in—from a massive food spread to 27 TVs so you never miss a play, even in the bathroom.

In the second segment, Tanner brings things back to earth with practical tips for hosting if you don’t want to go that hard—or for being the perfect guest when you’re attending someone else’s party. Then it’s pizza time: why pizza became synonymous with the Super Bowl, how there’s actually a worse topping than pineapple, and why pizza sales have quietly been declining in recent years.

The episode wraps with Touchdowns and Fumbles—the things we love to see at a Super Bowl party, and the things that absolutely ruin the vibe.

This week’s sponsor: Tail-Gator — The Only Live Gator Tailgating Service.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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With Dry January in full swing, Tanner and Jerry start the episode with a spirit-free Tea Old Fashioned that proves you don’t need alcohol to make a serious drink. Jerry shares a few kitchen woes, which leads Tanner to tackle one of the most common questions home cooks ask: what knives do you actually need—and which ones can wait. 

Next, they look ahead to the coming year with a breakdown of emerging trends in cocktail bars and how drinking culture continues to evolve. Short Order Cooking returns with a rapid-fire round on kitchen myths we’re officially leaving behind in 2025. The episode wraps by busting one last misconception—that chefs eat the way they cook. Inspired by a recent article in the Dallas Morning News, Tanner and Jerry talk about how chefs really eat at home—and why snacking is universal, no matter how good you are in the kitchen.

Amuse Booze: The Tea Old Fashioned (Zero Proof, Full Flavor)

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Tanner kicks things off by sharing the relief of passing the Level 1 Sommelier exam, and why the experience of taking the test was harder than the questions themselves. From there, the conversation heads to the movies as acclaimed film critic Richard Crouse joins the show to break down the best films about restaurants and food culture. Tanner weighs in on how accurate those portrayals really are—from kitchens and service to the realities of restaurant life.

The episode wraps with a Fantasy Feast, where Tanner and Jerry build the ultimate menu made entirely of famous fictional foods, from Butterbeer and Krabby Patties to Scooby Snacks—proving that even imaginary dishes deserve serious consideration.

Amuse Booze: Sauternes

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Tanner and Jerry take a look at how the way we drink is changing. They discuss how more people are cutting back on alcohol, the rise of THC beverages, and what those shifts could mean for bars and restaurants moving forward. From there, the conversation turns to the latest diet traps—how good intentions can lead to healthy but flavorless meals, and how to avoid sacrificing taste in the name of wellness. Mary Berg returns to the show to talk about Mary Makes It Easy, and how she makes cooking look so effortless. The episode wraps with a conversation about New Year’s resolutions and some for Flavorphiles.

Amuse Booze: Agricole Rhum
This week’s sponsor: Sobrewski — the beer that sobers you up.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Tanner and Jerry ring in the new year with an episode dedicated to Champagne and the traditions that surround it. They trace the history of Champagne and how it came to be, including the irony of Dom Pérignon—who famously tried to prevent bubbles, not celebrate them. Then they walk through the right (and wrong) ways to open a bottle, from the classic cork to the dramatic saber, including a story of a celebration that didn’t go as planned.Next, it’s time for a “pop” quiz, testing what we’ve learned so far this year on Flavorphiles. The episode closes with a look at New Year’s traditions from around the world and the foods and drinks that help usher in good luck for the year ahead.

Amuse Booze: The Champagne Cocktail

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Tanner and Jerry celebrate the season with a Christmas episode full of traditions, tips, and a little holiday mischief. They start by revisiting the Thanksgiving discussion on how to be a great guest, answering new questions listeners raised after the episode aired. Then they share one of their favorite traditions—Drink of the Day—where each person creates a featured cocktail all Christmas week.

Next, they dive into “Christmas Crap,” the gadgets and gimmicks companies try to sell you this time of year—and why you don’t need them. In contrast, the Gourmand Gift Guide highlights gifts food lovers will truly appreciate. Finally, the show wraps with a holiday edition of Short Order Cooking, but with a twist: this time Tanner puts Jerry on the spot with rapid-fire Christmas questions.

Amuse Booze: Coquito, Puerto Rico’s Coconut Eggnog

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Amuse Booze: Negroni 

Tanner and Jerry dig into the world of reviews and why restaurants seem to get more feedback—solicited or not—than any other profession. They explore how chefs handle criticism, including the story of one who famously banned a critic from his restaurant. Then they sit down with D Magazine’s food critic to learn how the job really works: what to taste for, how to write with clarity and fairness, and the backlash that sometimes follows. After that, Tanner and Jerry turn the spotlight on themselves as they read and respond to reviews of Flavorphiles. And finally, Tanner flips the script by offering his own “critiques” of memorable guests who’ve come through his doors over the years.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Tanner and Jerry turn up the heat with an episode dedicated to peppers in all their forms. They start with where chilis came from, how they traveled across the globe, and the ways they shaped entire cuisines. From there, they break down how to cook with peppers for flavor—not just fire—so even heat-averse cooks can get more out of them in the kitchen. Then things get intense as they welcome a Guinness World Record holding pepper eater while Jerry bravely takes on a Scotch Bonnet he immediately regrets. Finally, they taste-test a lineup of hot sauces and Tanner shares the wild, very real story of the original Sriracha—and how the lack of a trademark created a world of legal copycats.

Amuse Booze: Spicy Margarita with habanero tincture.

This week’s sponsors: Sous Vide Yoga and Pickled Milk.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Tanner and Jerry take off for an episode all about travel. Tanner shares the chaos and charm of playing plane-shot roulette and revisits his appearance on Diners, Drive-Ins and Dives—including the now-legendary Chocolate Sauerkraut Cake from Rye. Then they break down how to find great places to eat when you’re away from home, from hidden gems to local standouts worth the detour. The conversation continues with tips on how to behave respectfully in restaurants abroad and navigate unfamiliar dining customs with confidence. Finally, they explore why food tastes different on a plane and what’s really happening to your senses at 30,000 feet.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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Tanner and Jerry explore how a tire company became the world’s first food influencer and now the most powerful name in fine dining. They break down the history of the Michelin Guide, what each star and award represents, and why chefs chase them. Then they unpack the unprecedented news that three of America’s most celebrated restaurants are losing their third star—a shake-up that has the entire industry buzzing. From there, the conversation turns homeward with tips for creating a thoughtful tasting menu in your own kitchen. Finally, Tanner reflects on Rye’s win for Best Cocktail in Texas and shares practical ways to elevate your own drinks to Michelin-worthy status. 

This episode brought to you by: Cruelty Free Ice and Man-Aise.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

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All episodes produced and owned by Tanner Agar. All rights reserved.

Tanner and Jerry dig into the delicious world of food names—why they change, what they mean, and how they shape the way we eat. From French fries versus chips to biscuits versus cookies, they explore how the same foods get different identities around the world. The conversation continues with protected names like Champagne, Bourbon, and regional cheeses that can only come from one place. Then it’s on to the art of rebranding, from rapeseed becoming canola and slimehead becoming the far more appealing orange roughy. Finally, they catch up with Tanner's former boss and Top Chef Canada host Mark McEwan to talk about excellence, evolution, and how he's lasted 40 years as a restauranteur. 

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

Follow on Instagram:
Flavorphiles: https://www.instagram.com/flavorphilespod/
Tanner: https://www.instagram.com/tagaragar/

Follow on Tik Tok:
https://www.tiktok.com/@flavorphiles

All episodes produced and owned by Tanner Agar. All rights reserved.

Tanner and Jerry turn up the heat in this episode all about cooking with fire. With Tanner’s new live-fire restaurant as the spark, they explore how open flames have become one of the hottest trends in modern dining—and how you can bring that same energy home. From choosing the right wood to adding smoke to your cocktails, and even clever tips for apartment cooks, it’s all about mastering the flame. Then, the fire of competition takes center stage as MasterChef Canada winner and host Mary Berg joins the show to talk creativity, pressure, and what it takes to keep your passion burning.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

Follow on Instagram:
Flavorphiles: https://www.instagram.com/flavorphilespod/
Tanner: https://www.instagram.com/tagaragar/

Follow on Tik Tok:
https://www.tiktok.com/@flavorphiles

All episodes produced and owned by Tanner Agar. All rights reserved.

It’s the Flavorphiles Halloween Special, and we’re serving up something spooky. Tanner and Jerry start with absinthe—the mysterious “green fairy” once banned for its supposed hallucinogenic powers—and uncover how it earned its eerie reputation. Then they carve into the history of jack-o’-lanterns, sharing tips on how to make the most of your pumpkin’s innards, seeds, and flesh in the kitchen. The celebration continues with a look at Día de Muertos and the foods that honor the tradition, before ending on a sweet note: our overrated and underrated Halloween candies, including Tanner’s passionate opinion that the Reese’s pumpkin shape tastes better than the original cup. 

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

Follow on Instagram:
Flavorphiles: https://www.instagram.com/flavorphilespod/
Tanner: https://www.instagram.com/tagaragar/

Follow on Tik Tok:
https://www.tiktok.com/@flavorphiles

All episodes produced and owned by Tanner Agar. All rights reserved.

In this episode, Tanner and Jerry explore why a bar is the perfect place for a first date—and how to make it a great one, whether you’re the dater or the bartender behind the stick. Tanner shares a few memorable stories from bad dates gone worse before diving into a Short Order Cooking round of common questions people ask at him. Then, fresh from his visit to Patrón in Mexico, Tanner welcomes their brand ambassador to talk tequila—how it’s made, how to drink it, and what makes the world’s favorite agave spirit so special.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

Follow on Instagram:
Flavorphiles: https://www.instagram.com/flavorphilespod/
Tanner: https://www.instagram.com/tagaragar/

Follow on Tik Tok:
https://www.tiktok.com/@flavorphiles

All episodes produced and owned by Tanner Agar. All rights reserved.

It’s our very first episode—and we’re starting with a feast. Tanner and Jerry stir up an Apple Pie Manhattan before diving into the dos and don’ts of Turkey Day. From hosting hacks that make Thanksgiving easier to guest etiquette that keeps you invited back, we’ve got you covered. Then it’s time for a rapid-fire Short Order Cooking where we answer Google's most googled questions, and we wrap up with our hot takes on the most overrated and underrated dishes at the table. Pour a drink, grab a plate, and join us for a Flavorphiles Thanksgiving.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com. 

Follow on Instagram:
Flavorphiles: https://www.instagram.com/flavorphilespod/
Tanner: https://www.instagram.com/tagaragar/

Follow on Tik Tok:
https://www.tiktok.com/@flavorphiles

All episodes produced and owned by Tanner Agar. All rights reserved.