85 episodes
Talking With My Mouth Full David Leite & Amy Traverso
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- Arts
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4.9 • 81 Ratings
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"Talking With My Mouth Full" takes an unexpected--and often irreverent--look at the ways food and drink intersect our lives. In each episode, hosts David Leite and Amy Traverso and their guests question, laugh, and quibble their way through all manner of culinary conundrums, obsessions, fads, and fancies. Follow us on social @amytraverso and @davidleite.
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Eating Through the Decades of our Lives
Yeah, we know. It sounds like a cheesy 1960s song. And speaking of the '60s, neither Amy nor producer Adam were alive at the time. Only David was.
And that got us thinking: What were the foods we loved, adored, and lived for through the stages of our lives? Everything from Pop-Tarts (David remembers when they didn't come frosted) to Amy's beloved chili crisps.
Listen along and tell us on our Patreon page (it's free to join) what were the foods of your life?
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
Surprise CupcakesMatzo BreiPaper Bag Meatloaf3 Cup ChickenBatter-Fried ChickenFlourless Chocolate Cloud CakeHomemade MustardEggless Chocolate Cookie Dough--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Advertising Inquiries: https://redcircle.com/brands -
Nathan Myhrvold Talks Modernist Bread at Home
Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.
In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
Slow-Roasted Leg of Lamb Ina Garten's Lemon Mashed PotatoesChocolate cake with Salted Caramel FrostingRhubarb Upside-Down CakeRhubarb Eton MessNathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Advertising Inquiries: https://redcircle.com/brands -
Anything's Pastable (& Possible) with Dan Pashman
Today we're talking about one of our favorite foods (and maybe yours?): pasta! And our guest is the always charming, delightful, and generally mensch-y Dan Pashman. You may know Dan from his popular podcast, The Sporkful. You may know him as the inventor of his very own pasta shape, Cascatelli. Or you may know his new book, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In any case, you definitely wan to know him. He'll have you thinking about pasta is entirely new and very delicious ways.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
Roasted Fresh Ham with Spiced-Maple GlazeOrange-Rosemary CarrotsButter-Roasted Potatoes with DillMalfatti (Spinach Dumplings)"Onescotti" Biscotti (Available to Patreon subscribers in our latest newsletter)--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Advertising Inquiries: https://redcircle.com/brands -
Listeners’ Questions Answered, Redux
In this episode, Amy and David tackle your toughest questions. Everything from why does garlic sometimes turn blue to why does pineapple make my mouth tingle to should I wash my chicken before cooking it?
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
Hartlley’s Pork Pies, Fall River, MAApple Celery SaladWhite Chocolate Whisper Cake with Pistachio ButtercreamCheesy Cabbage TteokbokkiZeppole--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Advertising Inquiries: https://redcircle.com/brands -
Mindful Eating, Meditation & Happiness with Dan Harris
Okay, this is a bit of a departure for Amy and David. What started out as a simple, straightforward interview about mindful eating with former ABC correspondent Dan Harris (now a leading teacher, practitioner, and best-seller author on meditation) became an engrossing discussion of self-defeating behavior and self-talk, the toxicity of body shaming, "Big T" and "little T" trauma, and ways out of the morass.
Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!
In this episode:
Restaurants and RecipesSushiichi, NYCCollard Green Salad from Harrisville General Store, NHHomemade PastramiSuzanne's Italian-style Fish Stew (Suzanne added 6 large shrimp, 1/2 fennel bulb, 2 large leeks, and red pepper flakes)Dan Harris10% Happier by Dan HarrisTen Percent Happier podcastTen Percent Happier appInstagramWebsite--
Follow us on social:
Instagram: @amytraverso @davidleite
Twitter: @amytraverso @davidleite
Facebook: @amytraverso @davidleite
Advertising Inquiries: https://redcircle.com/brands
Customer Reviews
A favorite podcast!
Amy and David are a delight to listen to and I highly recommend this podcast to anyone who enjoys feeling like your sitting at a table chatting with fellow foodie friends.
My Favorite Podcast
I’ve listened to every single episode and I now awkwardly feel like David, Amy, and I are the best of friends. Amy is so relatable and lovely. David is very clever and charming. They both share really interesting experiences and recipes that I can’t wait to try every week. I also love their style when they interview their guests. They both are genuinely interested in their guests and the banter is never ever forced. Each week as I listen I find myself jotting down notes and have some sort of interesting take away. When David and Amy completed this season in particular I found myself re-listening to every single episode. I’m super grateful to the entire staff of the podcast for brightening my day every week.
Thank you from your new best friend, Jan
Love the show!!
Hi! Deb Grier here from Portland OR. I recently donated $20 to your wonderful podcast. Love the fun, love the laughs, but mostly love the food!
Cheers! 🥂