Explore every episode of the podcast Classic Eats

The experience of dining has changed more in the last 60 years than perhaps any time in history. James Beard Award winning author and New York hospitality veteran Adam Reiner explains.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry. Special thanks to our guest Adam Reiner.

Coffee is now in fourth wave. One of creation, innovation and creativity from the barista on a level unseen in its history.  Ryan Castelaz of Discourse Coffee is one of seminal forces in the movement.  

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Ryan Castelaz. 

The story of how the dried fruit of an African shrub came to be one of the most consumed drinks in the world is full of as much lore as legend. Culinary historian Jeanette Fregulia brings lesser known stories to light.  

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Jim Meehan

A conversation with James Beard Awarded mixologist, Jim Meehan, about the classic cocktail revival and his speakeasy PDT.   

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Jim Meehan. 

In the age of celebrity chefs, culinary historian David S. Shields has written The Culinarians. Kyle discusses the unknown American chefs of the 19th and early 20th century.  

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest David S. Sheilds. 

The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Chef Carrie Nahabedian is our guest  

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Bob Gebert. 

The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Thoughtfully curated by culinary writer Bob Gebert, Kyle delves into some of the stories behind the stories. 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest hamburger historian, Sef Gonzalez.

What role does the restaurant critic really play? For our culture, for communities, for the cities the restaurants they review? Former NY Magazine critic weights in.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest Adrian Miller.

The unsung and often pivotal role of the black chefs who have cooked for our presidents has historically been overlooked. Whether enslaved chefs cooking for the Founding Fathers or influential culinary cooks of the 20th century, historian Adrian Miller and Kyle discuss their crucial contributions.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and renown podcaster, Andrew Friedman. 

A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor. 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta 

Mentor, one of the pillars of Nouvelle Cuisine, holder of 3 Michelin stars for 55 years. Chef Paul Bartolotta, cooked for Bocuse in his apprenticeship, and revisits the chef's greatness. 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest  Chef Paul Bartolotta 

Do the origins of the fast food drive-thru begin with the Roman's? Author Adam Chandler of Drive-Thru Dreams joins Kyle to talk fast food, how much history it may really have. 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author Adam Chandler.

There is perhaps no food item more American, or whose origins are more full of more lore.  Sef Gonzalez, Hamburger historian, joins Classic Eats to suss out the truth. 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest hamburger historian, Sef Gonzalez.

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guests author David Kamp and Chef Gavin Kaysen.

In a nation of immigrants, why did French cookery  become the preeminent cuisine of the better part of the 20th century? Chefs and experts alike weigh in. Why French? 

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guests author David Kamp and Chef Gavin Kaysen.

Halfway between the North Pole and equator, the 45th parallel is legendary as a goldilocks zone and perfect region for wines and much more. We explore the storied region.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest David St. John.

 In the holy trinity of cocktails, Martini, Sazerac, & the Old Fashioned, the latter has perhaps the most lore and myth. Chin Chin. Classic Eats (&drinks).

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Robert Simonson.

Frozen custard. Is it truly soft serve’s better cousin, dressed to the culinary nines with the perfect trifecta of eggs, cream, and the right temperature of chilling?

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and historian Bobby Tanzillo.

18th century French liqueur + one of Madison Avenue’s most ridiculous campaigns, plus an iconic cocktail bar in Milwaukee.  It’s the is history of the Pink Squirrel.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest author and cocktail historian and expert Amanda Schuster.

Bread, specifically wheat bread, has defined life, class, and our human history since the neolithic. Join Kyle and guest author bread scholar William Rubel.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry, Special thanks to our guest William Rubel.

Is BBQ truly an American culinary invention? Brisket to baby backs. Pit to grill. Its BBQ with author and BBQ scholar Adrian Miller.

Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and co-produced by a'point productions and WUWM. Executive producers are Kyle Johnson Cherek and Rob Schoonover. Audio editing and engineering by Brian Arkta and John Rymaszewski. Additional production by Valeria Navarro Villegas, Michelle Maternowski and Rob Larry. Special thanks to our guest Adrian Miller.

Once a staple on both coasts and across the country, the American Supper Club had it's heyday in post World War II, creating iconic cuisine, cocktails and entertainment along the way.

Join host Kyle Johnson Cherek and author, filmmaker and supper club history expert Ron Faiola for their conversation about the origins and heritage of the American Supper Club.

Hey, it’s Kyle Johnson Cherek, and I’m here to introduce you to my new podcast, called Classic Eats.  

It’s a show about culinary history. Why we eat what we eat, the people, the places, the scenes, and the situations that set the course for the way we dine. Each show will pick a thing, a drink, a person, that made its mark on what we call food. It might be the origins of the tooth pick and the Cuisinart, Antoin Carême's architecture of sugar,  BBQ, or how nutmeg gave us the modern financial system.

Its sonically rich storytelling, the kind that puts the listener right in the place it happened, paired with interviews of Chefs, historians, drink mixers and the like. I guarantee it’s unlike anything you’ve heard related to food. 

Classic Eats is a podcast from a’ point productions and WUWM of the NPR network, launching Thursdays, beginning December  4. Take a seat at the table for Classic Eats, wherever podcasts are found.