Chefs With News Today

Emeril Lagasse and E.J. Lagasse join Food & Wine's Tinfoil Swans podcast to talk about New Orleans restaurants, hospitality, sno-balls, working together as father and son, their upcoming Portuguese restaurant, and the face diners make when they see a mountain of the world's best butter.

On Season 2 Episode 3 of Food & Wine's Tinfoil Swans podcast, restaurateur and "Top Chef" contestant and producer Lee Anne Wong opens up about mistakes as a young cook, the mental health crisis in the restaurant industry, and what people can do to support Maui in the aftermath of the fires.

On the Season 1 finale of Tinfoil Swans, Food & Wine's executive wine editor and author of "The World in a Wineglass" Ray Isle shares how thinking about fast food tacos can make you more confident when ordering wine, how he became a wine expert, the bottles that changed his life, and why Morrissey is such a disappointment.

Madhur Jaffrey is the author of the cookbook "An Invitation to Indian Cooking," which will be reissued for its 50th anniversary this year. On the 12th episode of Tinfoil Swans, Jaffrey discusses her career, self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.

1999 F&W Best New Chef Rocco DiSpirito first made waves with his groundbreaking restaurant Union Pacific and the reality TV show "The Restaurant," and his 13th cookbook is coming soon. In this episode of Tinfoil Swans, DiSpirito opens up about the dream restaurant he'd like to own and what makes a good food video.

On the 10th episode of Tinfoil Swans, Stephanie Izard shares the lessons she learned working at Olive Garden, how she felt getting the call from "Top Chef," what it takes to run multiple restaurants like Girl and the Goat and Cabra in Chicago and Los Angeles, and the time she fainted in the dining room.

On the ninth episode of Tinfoil Swans, Gregory Gourdet, the "Top Chef" judge and chef-owner of the James Beard Award-winning restaurant Kann in Portland, Oregon, opens up about addiction, recovery, Haitian food, learning to swim as an adult, and why De La Soul is so fundamental.

The James Beard Award-winning chef goes deep about mental health, second chances, swimming, and De La Soul.

Enrique Olvera found his way when he allowed himself the freedom to play around with the Mexican cuisine he champions on the world stage.

On the eighth episode of Tinfoil Swans, chef Enrique Olvera of the famed Mexico City restaurant Pujol talks about his deep respect for the often undervalued cuisine of his native country, why he champions Mexican cuisine to the rest of the world, and how he allowed himself the freedom to play in the kitchen.