Shows / Sauced
Sauced
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? That’s Sauced, a 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 gives them their identity. Tim is a…
Episodes
SaucedLamb Shanks
Most of the dishes we cover arrive with a rulebook. Lamb Shanks show up with a bone, a pot and a lot of open road, so the braising liquid is ours to write. We…
SaucedChicken Tikka Masala
Before it had a sauce, Chicken Tikka was cooked dry and charred in a tandoor. On its way from Delhi to curry houses in Scotland and England, it picked up a…
SaucedClam Chowder
New England claims Clam Chowder as its own, but the dish carries a distinctly French accent. Its name comes from the chaudière, the cooking pot Breton…
SaucedPulled Pork
The pork shoulder spent most of its life as a cheap, tough poverty cut. Then Pulled Pork went from Carolina pits to a London street-food trailer to menus…
SaucedShepherd's Pie
Online, the rule gets enforced like scripture: shepherds keep sheep, so Shepherd's Pie means lamb, and beef makes it a Cottage Pie. The oldest recipe usually…
SaucedChicken Caesar Salad
Everyone assumes the Caesar is Roman, or at least Italian. Instead, it was invented in Tijuana on the Fourth of July, 1924, by an Italian immigrant who worked…
SaucedShrimp and Grits
For most of its life, Shrimp and Grits was a morning meal, the thing shrimpers ate at dawn while the season was running. Its old names say so plainly…
SaucedBonus Episode: Mashed Potatoes
This is a bonus episode that first went out to our premium subscribers in January. We're dropping it in the public feed today so you can hear what bonus…
SaucedBeef Wellington
The hardest part of a Beef Wellington isn't the beef. It is getting a crisp pastry shell and a rare, rested center out of one hot oven, both finishing at the…
SaucedChicken Piccata
Chicken Piccata puts the bird in its title, but the capers run the show. Pull out that hand-harvested flower bud, too precious to come in a normal-sized jar…
SaucedLobster Rolls
Lobster used to be fertilizer. Coastal tribes buried it in the fields, colonists let it wash up in piles two feet deep, and prisoners complained they were…
SaucedChicken Teriyaki
You might think teriyaki is a sauce, but it's a cooking technique. Teri means the shine, yaki means grilled, and the name describes what happens when you…
SaucedRatatouille
The most famous ratatouille in the world isn't a ratatouille. The dish that makes the critic weep in the Pixar film is a confit byaldi, thin sliced and fanned…
SaucedBaja Fish Tacos
The Baja fish taco didn't come from a San Diego beach. It was born in the late 1950s at a black market in Ensenada, and the first ones were grilled shark. This…
SaucedSteak au Poivre
Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary…
SaucedBeer Can Chicken
Beer can chicken is the dish that defies its own science. The most credible American barbecue scientists tested it and concluded the beer in the can does…
SaucedClams Casino
Clams Casino has a paperwork problem. A Rhode Island maître d' named Julius Keller claimed to invent the dish at the Narragansett Pier Casino in 1917 — but a…
SaucedJerk Chicken
Most cooking woods are fuel. For Jerk Chicken, pimento is the seasoning — it's the smoke, not just the marinade, that gives this dish its defining flavor. This…
SaucedDrunken Noodles
Drunken Noodles is misnamed twice. There's no booze in the dish, and the original version had no noodles either. The only word in the name that's accurate is…
SaucedBonus Episode: Garlic
This is a bonus episode that first went out to our premium subscribers in March. We're dropping it in the public feed today so you can hear what bonus episodes…
SaucedBananas Foster
Bananas Foster was invented in a single night in 1951 to honor a man fighting French Quarter police corruption, inspired by an Irish-American breakfast, and…
SaucedShrimp Scampi
The name says shrimp twice — except it doesn't. "Scampi" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain…
SaucedCarne Asada
Carne Asada isn't a recipe — it's a verb, a noun, and an event, and in Northern Mexico and Southern California the gathering IS the dish. This week, we dig…
SaucedCarbonnade Flamande
A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating…
SaucedRisotto alla Milanese
In 15th-century Nuremberg, adulterating saffron was punishable by death. Three centuries later, an apprentice glass maker poured that same spice into wedding…
SaucedFish and Chips
The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vinegar…
SaucedChicken Marsala
A storm forced an English merchant into a Sicilian port in 1773. The wine he discovered there ended up defining one of Italian America's most iconic dishes…
SaucedBouillabaisse
Bouillabaisse might be the most argued-over dish in the French canon — and in 1980, a group of Marseille restaurateurs signed an actual charter to settle the…
SaucedPenne alla Vodka
A 1974 Italian cookbook, a Bologna nightclub, and a dish that earned the nickname "disco pasta" — Penne alla Vodka has no codified recipe, no agreed-upon…
SaucedFrench Onion Soup
Once called the "soup of drunkards," French onion soup was born in the shadow of Les Halles — Paris's legendary night market — where butchers and aristocrats…
SaucedOysters Rockefeller
A secret recipe, a snail shortage, and the richest man who ever lived — that's how Oysters Rockefeller came to be. This week, we're tracing the dish back to…
SaucedCoq Au Vin
Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until…
SaucedCrêpes Suzette
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…
SaucedMoules Marinières
A big, steaming bowl of mussels — simple, fast, and impossibly satisfying. In this episode of Sauced, Tim McKirdy and Sother Teague break down Moules…
SaucedBeef Bourguignon
The ultimate marriage of beef and red wine — the very dish that inspired this show. For the debut of Sauced, Tim McKirdy and Sother Teague — two former chefs…
SaucedIntroducing Sauced
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?…