Food & Beverage
Food and drink: the food & beverage industry, restaurants and foodservice, CPG brands, cooking and recipes, nutrition, and the coffee, tea, wine, beer, and spirits worlds. Built to spot food & beverage trends.
Things people say on these podcasts →
We index newsletters and podcasts — where named humans still talk to real audiences, and the one part of the media your monitoring tool can't see — and make them searchable by your AI agent. This page is one market's worth of that corpus.
- Sources
- 459
- Posts and episodes
- 94,281
- Podcasts
- 153
- Newsletters
- 306
- Latest post
- 10 hours ago
Things people say here — from the shows in this collection
All quotes →
Who publishes here — active in the last 90 days
Neal Malik
2,707 posts
Professor at California State University, San Bernardino, working on nutrition, diet and wellness. His peer-re...
ChefManiac
1,764 posts
Recipe writer focused on easy comfort food, from baking and desserts to breakfasts, dinner ideas and party sna...
Michael Corthell
1,174 posts
New Thought philosopher, director of The Vegan Project Global, and publisher of The Vegan's Voice. Committed v...
James Spencer
979 posts
Homebrewing podcaster and founder of Active Voicing, an audio and video production company in northwest Arkans...
Monica Reinagel
870 posts
Licensed nutritionist and board certified nutrition specialist with a master's in human nutrition, who writes...
KathyGori
834 posts
Screenwriter, ADHD, Indian cook, Saturday morning cartoon voice, Uklulelist, Clio winner, Los Angeles radio ve...
David Jockers
791 posts
Doctor of natural medicine and chiropractor with a master's degree who writes and speaks on functional nutriti...
Bill Moore
777 posts
Food truck owner and trainer, and executive director of the National Street Food Vendors Association, with 48...
John Rubio
764 posts
Craft beer podcaster and professional graphic designer who has followed craft beer since 1994, when he started...
Maria Nicolau
727 posts
Catalan chef and cookbook author, born in La Garriga, who trained in modernist kitchens in Barcelona and Franc...
Christine Pittman
713 posts
Recipe developer and food media publisher who teaches approachable home-cooking fundamentals, with more than 3...
Caroline Chambers
655 posts
Author of the NYT bestselling cookbook + Substack "What To Cook When You Don't Feel Like Cooking". I create de...
Ranked by how many posts and episodes each person is credited on across this collection — writers by byline, hosts and guests from the transcript. These are the names to pitch, book, or watch.
What they're talking about — in each source's latest posts
Who advertises here — active in the last 90 days
Brands read out in ad slots and sponsor mentions in these newsletters and episodes. This is the view that answers "where is my competition advertising?" — no other monitoring tool can see inside a podcast ad read.
More things people say here
- “The City of Dallas contract just for pharmacy was 1,333 pages. There's no human on the planet that can go. And so what these big companies do is they do contrac...” Mark Cuban, Breaking Bread with Tom Papa
- “We only dropped the cost of food by about 5% to 6% of the average household's wallet. But we externalized billions and billions of dollars in health care and so...” Kristine Root, Foodie Pharmacology Podcast
- “When you lose these farmers, you don't get them back. You can't get the land back. You can't get the historical training, the skill set training of passing our...” John Boyd Jr., Food Talk with Dani Nierenberg (by Food Tank)
- “I believe that Moulin-à-Vents are great, but Fleuries, Morgons are also pretty good at aging and they are so cheap because no one knows that they are good at ag...” Édouard Parinet, No Sediment Wine Podcast
- “You'd have to be a lunatic to do a meal for eight that was all stir-fried dishes. You will be exhausted. You will be at the wok at the stove the whole time. You...” Fuchsia Dunlop, The Dinner Plan
- “I'd be reading an article about an exhibition of, let's say, paintings by Botticelli or something like that. And then there would be just like a mention in the...” David Byrne, Food with Mark Bittman
- “What we do, to me, at least in our minds, is the equivalent of a runner actually winning a medal, but then being like, am I fast though? I know everybody was ch...” Josh Johnson, Breaking Bread with Tom Papa
- “Sam Altman and them have already said it, that the only thing that they really want the AI to do, and why they want you to use it so much, is that they would li...” Josh Johnson, Breaking Bread with Tom Papa
- “With TikTok now, and now all of the other social media companies are following suit. It's really every video stands alone. And unless you're hooking the person...” Chris Sussman, BBQ Nation
- “We add a lot of salt. You know, I think seasoning is the thing that is always lacking in pastry as a discipline… Salt, sugar, acid. We… add a lot of vinegar to...” Anna Higham, The Go To Food Podcast
- “No, I don't think it felt risky. I just think there's so many people doing it. And I think there's people doing it extraordinarily well… Like you don't, they do...” Anna Higham, The Go To Food Podcast
- “I think it's important that even craft brewers drink macro lager on some frequency just to have an appreciation for the engineering marvel that macro lager real...” Mike Pelechaty, Craft Beer & Brewing Magazine Podcast
- “I'm a late bloomer… I opened my first restaurant at 34. Today I would start from scratch between AI and Google. I'm a chef in two years.” Jean-Georges Vongerichten, The Go To Food Podcast
- “People always say this, especially about children. They're like, you're never ready. You just got to do it. But I actually have an unpopular opinion in that in...” Jay Duplass, Dinner’s on Me with Jesse Tyler Ferguson
- “Sitting down to write a script by myself after 25 years in a room full of comedy writers, I realized those comedy writers were in my head. They were still with...” Chuck Lorre, Breaking Bread with Tom Papa
- “The audience has to care about a character in a comedy in order to laugh. If you don't care about these individuals, in their relationships, there's no joke in...” Chuck Lorre, Breaking Bread with Tom Papa
- “I'd save that one from being killed by the censor by giving up the ones that were Trojan horses. … We understood entirely this joke is never going to see the li...” Chuck Lorre, Breaking Bread with Tom Papa
- “I could give a 10% discount to everyone, or I could give one in 10 people a free potato. And that chance that you could win a free potato or you could get somet...” Ben Newman, The Go To Food Podcast
- “This is one of the problems that I have with some of the environmental standards saying don't eat that species and do eat that species. That is a very blunt ins...” Caroline Bennett, The Food Programme
- “75% of the number of boats get just 4% of the quota. But what's even more shocking of late is that this 4% quota that they have, in recent years, they've not ev...” Caroline Bennett, The Food Programme
- “People want that IPA off the line to say they had the freshest can of IPA ever. And I'm like, that IPA is way better on day 10 than it is right off the line. Bu...” Steve Luke, Craft Beer & Brewing Magazine Podcast
- “The philosophy supposedly was to break you as a young person when you were entering those kitchens and then rebuild you and make you a champion, which I think i...” Eric Ripert, The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
- “My idea of a great restaurant launch is a restaurant launches with great fanfare. Everyone talks about it, writes about it, and it's a really big thing. I don't...” Dylan Jones, The Go To Food Podcast
- “You don't do clown to make money. It's really hard. We always joke, like every pile of money I get, it gets thrown into the incinerator to keep the train going....” Zach Zucker, Breaking Bread with Tom Papa
Where these numbers come from
- Sources are hand-picked by us for this market. Post and episode counts are everything we have indexed for them, back to whatever archive the source publishes.
- People and advertisers are everyone credited or heard on these sources in the last 90 days, ranked by every post they have appeared on here. Topics come from the 10 newest posts of each source, so every source counts equally.
- A person is counted once per post, whether they wrote it, hosted it, or appeared on it as a guest. Podcast credits come from the transcript.
- Everything on this page is a live query against the corpus.
