Sauced

They trace the surprising history of coq au vin from ancient origin myths to Julia Child’s influence. They debate wine choices and explain why marinating overnight matters. They walk through butchery, braising technique, and essential ingredients like bacon, mushrooms, and pearl onions. They close with pairing ideas and a mezcal pechuga cocktail inspired by cock ale lore.

Butter, batter, booze — and a whole lot of theatre. In this episode, we unpack Crêpes Suzette, the legendary French dessert that turns paper-thin pancakes into tableside spectacle. We dig into the (possibly apocryphal) origin story involving a 14-year-old waiter, the Prince of Wales, and an allegedly accidental flambé. Then we get into the real stuff: how to achieve that elusive crêpe consistency, why you should rest your batter overnight, and the case for adding lager to get those lacy, browned edges.On the booze front, we're going all in — beer in the batter, orange liqueur and Cognac in the sauce, and a flambé that actually serves a purpose beyond the drama. (Though the drama doesn't hurt.) We also share our Sauced-specific tweaks: toasted cardamom in the sauce, candied orange zest, and clementine slices for texture.The cocktail: Sidecar Suzette — a riff on the classic with Cognac, Grand Marnier, Demerara, and cardamom bitters. Shake it, strain it, flame an orange peel over the top.Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.Follow us on Instagram: @sauced.podThanks to all of this week's partners:Tequila El Viejito: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/

Dive into the delightful world of Moules Marinières, a simple yet stunning mussel dish. Discover why PEI mussels steal the show and how to clean and prepare them like a pro. Learn the importance of shallots and the perfect cooking technique to avoid overcooking. The hosts share their personal mussel tales and discuss the communal vibe of enjoying this dish. Pair your mussels with a crusty bread and fries for the ultimate experience, and sip on a refreshing cocktail inspired by Normandy.

Dive into the rich world of Beef Bourguignon! Discover why Burgundy isn't ideal for cooking and the secrets behind browning before marinating. Learn the art of cutting chuck for perfect braising and whether carrots belong in the mix. Our hosts also share their go-to cocktail—a Cognac-forward Harvard—to elevate your cooking prep. With a detailed breakdown of essential ingredients and cooking techniques, you'll learn to master this classic dish and impress your dinner guests.

What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food?Introducing Sauced, a brand new weekly podcast from Tim McKirdy and Sother Teague.Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that makes them better.Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal.New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events.