The Rouxde Cooking School Podcast

John Houser III
  • 4.7 (107)
  • FOOD
  • UPDATED WEEKLY
The Rouxde Cooking School Podcast

Rouxde (pronounced Rude) Cooking School is a food history and cooking comedy podcast. Food writer and cook John Houser III talks food history, cooking and interviews Chefs and food professionals about what it's like in the industry. It's funny, irreverent and informative.

  1. 1 DAY AGO

    The Rouxde 2024 Holiday Gift Guide!!!

    John gives advice on the best gift to get for the people in your life that enjoy cooking. He also goes through a couple gift guides and gives certain items the thumbs up or the big thumbs down (looking at you expensive coffee grinders). Thanks for listening!!!

    51 min

  2. DEC 6

    Food News: Lunchables are off the menu, stretchable International Delight creamer and the cheddar heist of the century!!!

    John and Evan talk about the latest food news after a bit of Thanksgiving catchup. The topics are Food News: Lunchables are off the menu, stretchable International Delight creamer and the cheddar heist of the century!!! Thanks for listening!!!

    50 min

  3. NOV 22

    Thanksgiving 2024!!!

    John and Jeni talk about their latest cooking obsessions before going into what they're cooking, roasting and baking for Thanksgiving and also discuss the methods in which they prepare their turkeys and sides. Alternative turkey roasting methods are discussed as well. Thanks for listening.

    1h 3m

  4. NOV 15

    Talking Vegetables with Kevin Canty-Jones!!!

    John has a coversation with friend, magic man and Salesaman/ Owner of Caruso Produce in Canby Oregon. They talk produce quality, shipping across the country, getting fruit from all over the world and the real importance of the farm down the street. Thanks for listening!!!

    1h 1m

  5. NOV 8

    A Talk with Chef Joe Robinson!!!

    John talks with Chef Joe Robinson of Zeke's Coffee in Baltimore MD. They talk about learning on the job, doing it all yourself and how to not skateboard when you know you're done. Thanks for listening!!!

    1h 9m

  6. NOV 1

    Scrapple Fest Talk with Chef Jon Carroll!!!

    John talks with Chef Jon Carroll of Carroll and Son about cooking, music, Scrapple and the food scene in Baltimore. They also are promoting the 1st Scrapple Fest at the Patterson Creative Alliance on November 9th 2024. Jon will be cooking breakfast for dinner for the Scrapple Fest and it's going to be awesome. Thanks for listening!!!!

    46 min

  7. SEP 13

    Food News: Hot Pizza Talk, Teaching Cooking Classes, Watercress Fever, Meat Price fixing and is Campbell's Soup Changing their Name?!!!!

    John and Evan talk about the food news you need to know. They start off with John talking about the cooking class he taught and what recipe he used. Then they deep dive into hot pizza talk since it's Evan's new obssesion. Then to food news to hit the topics of watercress being the best, Campbell's Soup changing it's name (maybe) and how we're getting gouged on meat but it has nothing to do with inflation. Thanks for listening!!!

    1h 6m

  8. SEP 6

    Kiss the Cookbook #5 - Our favorites part 3

    John and Jeni keep it simple and pick one book a piece this time. Here are the books covered: Ham: An Obsession with the Hindquarter by Bruce Weinstein (Author), Mark Scarbrough (Author), Marcus Nilsson (Photographer) Ham: An Obsession with the Hindquarter: Weinstein, Bruce, Scarbrough, Mark, Nilsson, Marcus: 9781584798323: Amazon.com: Books The Professional Chef 10th Edition by The Culinary Institute of America (CIA) (Author)   The Professional Chef: The Culinary Institute of America (CIA): 9781119490951: Amazon.com: Books     Don't actually buy these books off of Amazon, look them up, write it down and go to your local bookstore and get them. You'll be happy you did.  Thanks for llistening!!!

    55 min
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4.7
out of 5
107 Ratings

About

Rouxde (pronounced Rude) Cooking School is a food history and cooking comedy podcast. Food writer and cook John Houser III talks food history, cooking and interviews Chefs and food professionals about what it's like in the industry. It's funny, irreverent and informative.

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