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Flavorphiles

Tanner Agar

Flavorphiles is the podcast and radio show where food, culture and lifestyle collide. Hosted by Michelin and James Beard recognized chef/bartender/restaurateur Tanner Agar and veteran broadcaster Jerry Agar, the show goes beyond recipes and restaurant chatter to explore how flavor shapes the way you live. From iconic chefs and celebrities who love to eat, to the cultural trends beyond what’s on your plate, Flavorphiles brings smart conversation, irresistible storytelling and a dash of fun to every episode. It’s not just about what tastes good – it’s about why flavor matters in everyone’s life.

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20 episodes
weekly
Avg 40 min
English

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#46
Saturday · 40 min
Judging Food Is Fun ft. the Judges of MasterChef Canada
Judging food is fun. Whether you’re ranking the best chefs on TV, challenging your friends to a ridiculous eating competition, or silently keeping score of everything a restaurant gets wrong, we all do it. This week, Tanner and Jerry are putting...
- Transcript
#45
August 29 · 40 min
Senses of Taste: Bitter Is Better
Bitter gets a bad rap. We’re basically born suspicious of it, kids hate it, and yet somehow adults end up obsessed with coffee, dark chocolate, bitter greens, amaro, and aggressively hoppy beer. This week on Flavorphiles, Tanner and Jerry dig into...
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#44
August 22 · 40 min
True (Food) Crime
This week on Flavorphiles, we are committing crimes against food. Allegedly. Tanner and Jerry dig into the strange, sticky, and surprisingly sophisticated world of food true crime. First, Tanner introduces the Amuse Booze: powdered alcohol. He knows...
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#43
August 15 · 40 min
Taste of New Zealand
This week, we’re taking a bite out of New Zealand. Tanner used to live in NZ, so he’s guiding Jerry through the foods, flavors, and extremely specific Kiwi words that make the country’s cuisine so much more than lamb and Sauvignon Blanc. First up,...
- Transcript
#42
August 8 · 40 min
Whiskeys of the World
Whiskey can feel like it comes with homework. Scotch, bourbon, rye, Irish whiskey, Japanese whisky, Canadian whisky, age statements, ice rules, spelling arguments; it is a lot of brown liquid with a lot of opinions. This week on Flavorphiles, Tanner...
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#41
August 1 · 39 min
Be Safe, Use a Condiment
In celebration of National Mustard Day, Flavorphiles is bringing the heat, just not the hot sauce. This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding...
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#40
July 25 · 39 min
Eat to the Beat with Bowling for Soup's Rob Felicetti
This week on Flavorphiles, we turn up the volume for an episode all about the strange, funny, and surprisingly important relationship between food and music. Jerry returns to his roots as a longtime radio DJ with a countdown of his top 10 songs about...
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#39
July 18 · 39 min
Dining Out for Clout
Restaurants used to be places you went to eat. Now they’re also places you go to post, flex, film, and prove you were there. This week on Flavorphiles, Tanner and Jerry look at the rise of dining out for clout. We start with a viral flaming cocktail...
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#38
July 11 · 40 min
Big Flavor, Small Bill
Great food does not have to come with a luxury price tag. In this episode of Flavorphiles, Tanner and Jerry dig into the places, dishes, and techniques that prove affordable food can still be serious, memorable, and packed with flavor. First, they...
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#37
July 4 · 39 min
Life on the Farmer's Market
This week on Flavorphiles, Tanner and Jerry head to the farmers’ market to figure out what is actually worth buying—and how to keep your ambitious haul from becoming expensive compost. Tanner starts with the best things to buy at the market, why...
- Transcript
#36
June 27 · 40 min
Patriotic Weekend: Red, White, & Grill
Canada Day and the Fourth of July are approaching, which means it’s time to fire up the grill, load the cooler, and make a few decisions that could determine whether your backyard party becomes legendary or a small insurance claim. We start with a...
- Transcript
#35
June 20 · 39 min
Into the Wild with Truffle Dog Co
This week on Flavorphiles, we’re going Into the Wild— but not in a “survive on bark and make friends with a squirrel” kind of way. Tanner and Jerry start with how to seriously upgrade your picnic, car camping, or outdoor hang without turning it into...
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#34
June 13 · 38 min
Do Cookbooks Still Matter with Matt Rodbard
Do cookbooks still matter, or have they become expensive decorations for people who mostly cook from TikTok? This week on Flavorphiles, Tanner and Jerry crack open the cookbook shelf to ask why we buy cookbooks and what they still give us that the...
- Transcript
#33
June 6 · 40 min
Show Me The Money
Why is everything so expensive? This week on Flavorphiles, we’re talking about the money behind the meal. First, food professor Sylvain Charlebois joins us to explain what’s really driving food prices, why grocery bills and menu prices keep climbing,...
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#32
May 30 · 40 min
On the Job
How do you actually get started in the restaurant business? This week, we’re going behind the scenes of the jobs that make restaurants work — from the first kitchen shift to the first night behind the bar, and all the chaos in between. We start in...
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#31
May 23 · 40 min
The Ick: Restaurant Habits That Make You Undateable
This week on Flavorphiles, Tanner and Jerry are making The Ick List — the restaurant habits that instantly make someone less attractive. A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and...
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#30
May 16 · 40 min
Hot Dogs: The Rules, The Rituals, The Glory
This week on Flavorphiles, we’re giving hot dogs the serious culinary examination they obviously deserve. Tanner and Jerry start with a Hot Dog Martini — made with “dirty hot dog water” gin, mustard oil, pickle oil, and a poppy seed/celery salt rim —...
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#29
May 9 · 40 min
How to Win at Restaurants
A great night out does not happen by accident. This week on Flavorphiles, Tanner and Jerry break down how to get the most out of every restaurant experience—from choosing the right place to ordering like someone who knows what they’re doing. We start...
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#28
May 2 · 40 min
Luxury Begins in the Dirt
Before it’s plated, paired, or priced—luxury starts in the dirt. In this episode, we follow the path from soil to status. Tanner and Jerry begin by unpacking the reality of “farm to table,” where menus are shaped by weather, relationships, and a...
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#27
April 25 · 40 min
Garden Party
Spring is here, and we’re taking things outside. This week on Flavorphiles, we’re throwing the ultimate Garden Party—from what to grow, to what to drink, to what actually belongs on your table. We kick things off with our Amuse Booze: a classic sour...
- Transcript

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