Chef Grant Achatz' 'Hot Potato, Cold Potato' (S4/Ep.021)
Chef Grant Achatz walks us through one of the most well known dishes at Alinea, 'Hot Potato, Cold Potato.' He shares the moment that inspire...
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Beyond the Plate
Join Andrew “Kappy” Kaplan as he sits down in-person with the world’s culinary elite to explore their journey into the industry, their career ups and downs, and the social impact they have m...
Episodes
20 of 99 episodesChef Grant Achatz (S4/Ep.020)
For our Season 4 finale, we sat with Chef Grant Achatz. Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary coc...
LIVE BONUS Episode - Chef Nancy Silverton (S4/Ep.019)
This week's episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The...
BONUS Episode – Rachael Ray's 'Egg Crepe' (S4/Ep.018)
Happy New Year! This week, we're taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray...
Chef Dan Jacobs' Cumin Lamb Dumplings (S4/Ep.017)
This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype...
Chef Dan Jacobs (S4/Ep.016)
Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. He has been nominated twice for a James...
Chef Stephanie Izard's Lomo Saltado (S4/Ep.015)
Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her...
Chef Stephanie Izard (S4/Ep.014)
Chef Stephanie Izard is the Chef/Partner of famed Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is t...
Chef Matt Orlando's Old Faithful Pasta (S4/Ep.013)
Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old...
Chef Matt Orlando (S4/Ep.012)
Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and...
Union Square Cafe's Fried Calamari (S4/Ep.011)
Danny Meyer walks us through one of the only dishes that has been on the menu at Union Square Cafe since day 1 – Fried Calamari. He shares t...
Danny Meyer (S4/Ep.010)
We caught up with Danny Meyer on his way back from a Cubs/Cards game in Chicago. Meyer is the CEO of Union Square Hospitality Group and the...
BONUS Episode - Martin's Famous Potato Rolls (S4/Ep.009)
This week, we take a short break from our scheduled interviews with a bonus episode featuring our presenting sponsor, Martin's Famous Potato...
Chef Dan Giusti's Aglio e Olio (S4/Ep.008)
Chef Dan Giusti walks us through a dish he's made over 100 times - Pasta Aglio, Olio e Peperoncino – garlic, oil and chili pasta. This is on...
Chef Dan Giusti (S4/Ep.007)
Chef Dan Giusti is the Founder of Brigaid, a school food company that is rethinking the way we choose to feed our nation's kids. Prior to th...
Antoni Porowski's (Dad's) Ham Sandwich (S4/Ep.006)
Kappy asks Antoni, "Polish ham or French ham?"…and the rest is history. Hear the detailed explanation of Antoni's father's Ham Sandwich. If...
Antoni Porowski (S4/Ep.005)
Antoni Porowski is the food & wine connoisseur on Netflix's Queer Eye. Originally from Canada, he worked in restaurants in Montreal and NYC...
Rachael Ray's Surprise Pasta (S4/Ep.004)
Host, Kappy, writes down five ingredients and challenges Rachael Ray to make up a recipe on the spot for an opportunity for you to hear how...
Rachael Ray (S4/Ep.003)
Rachael Ray joins us for the second time on #btplatepodcast. During this episode, we spend "30 Minutes" (get it?!) talking about what inspir...
CookTracks! Rachael Ray's Pici all'Aglione
Join America's favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-...