Flavorphiles

Tanner Agar
  • 5.0 (2)
  • FOOD
  • UPDATED WEEKLY

Flavorphiles is the podcast and radio show where food, culture and lifestyle collide. Hosted by Michelin and James Beard recognized chef/bartender/restaurateur Tanner Agar and veteran broadcaster Jerry Agar, the show goes beyond recipes and restaurant chatter to explore how flavor shapes the way you live. From iconic chefs and celebrities who love to eat, to the cultural trends beyond what’s on your plate, Flavorphiles brings smart conversation, irresistible storytelling and a dash of fun to every episode. It’s not just about what tastes good – it’s about why flavor matters in everyone’s life.

  1. How to Win at Restaurants

    1D AGO

    How to Win at Restaurants

    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.  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.

    40 min
  2. Luxury Begins in the Dirt

    MAY 2

    Luxury Begins in the Dirt

    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.  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.

    40 min
  3. Garden Party

    APR 25

    Garden Party

    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.  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.

    41 min
  4. From Absinthe to PDA (questions & stories)

    APR 18

    From Absinthe to PDA (questions & stories)

    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.  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.

    40 min
  5. Tik Tok Made Me Do It

    APR 11

    Tik Tok Made Me Do It

    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.  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.

    40 min
  6. Why a bunny? Why eggs? An Easter special.

    APR 4

    Why a bunny? Why eggs? An Easter special.

    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.  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.

    39 min
  7. Trad-ish-ional

    MAR 28

    Trad-ish-ional

    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.  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.

    40 min
  8. The Future is Served

    MAR 21

    The Future is Served

    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.  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.

    39 min
See All (29)

Ratings & Reviews

5
out of 5
2 Ratings

About

Flavorphiles is the podcast and radio show where food, culture and lifestyle collide. Hosted by Michelin and James Beard recognized chef/bartender/restaurateur Tanner Agar and veteran broadcaster Jerry Agar, the show goes beyond recipes and restaurant chatter to explore how flavor shapes the way you live. From iconic chefs and celebrities who love to eat, to the cultural trends beyond what’s on your plate, Flavorphiles brings smart conversation, irresistible storytelling and a dash of fun to every episode. It’s not just about what tastes good – it’s about why flavor matters in everyone’s life.

Information

  • Creator
    Tanner Agar
  • Years Active
    2025 - 2026
  • Episodes
    29
  • Rating
    Clean
  • Copyright
    © Tanner Agar
  • Show Website
    Flavorphiles

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