leisure
Hosted by WUWM · leisure · EN-US
Why do we eat what we eat? Classic Eats digs into culinary history — the people, places, situations, and ingredients that set the course for the way we dine. In each episode, host Kyle Johnson Cherek takes you to the moment when a specific thing — from bread to supper clubs to custard — was created and digs into the mark its made on food.
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Contact path
Verified email
Booking probability
30%
Guest openness
Selective
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Signup to Generate a PitchWhy do we eat what we eat? Classic Eats digs into culinary history, the people, places, situations, and ingredients that set the course for the way we dine.
Classic Eats is hosted by WUWM. The show has published 23 episodes to date.
Recent episodes include "The new rules of dining out" (9 July 2026, 24 minutes), "The new rules of dining out" (9 July 2026, 24 minutes), and "Coffee Part 2" (18 June 2026, 24 minutes).
Classic Eats publishes roughly weekly, with episodes averaging 23 minutes across 23 episodes.
Booking probability for Classic Eats is 30%, and the host is rated Selective on guests. Classic Eats requires a Pod Score of 80 or higher. Classic Eats's contact route on record: verified email.
The strongest fits for Classic Eats are Restaurants. Classic Eats has a leisure audience.
WUWM hosts Classic Eats, a leisure podcast with 23 episodes published.
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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...
Classic Eats
<p>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.</p><p>Classic Eats with Kyle...
Classic Eats
<p>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. </p><p>Classic...
Classic Eats
<p>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...
Classic Eats
<p>A conversation with James Beard Awarded mixologist, Jim Meehan, about the classic cocktail revival and his speakeasy PDT. </p><p>Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and...
Classic Eats
<p>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. </p><p>Classic Eats with Kyle Johnson...
Classic Eats
<p>The Chicago Way, the book, is an oral history of how Chicago’s culinary ascendancy transpired. Chef Carrie Nahabedian is our guest </p><p>Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson...
Classic Eats
<p>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
<p>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.</p><p>Classic Eats with Kyle Johnson Cherek is...
Classic Eats
<p>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...
Classic Eats
<p>A recap of our 1st season of Classic Eats. We revisit highlights and few that landed on the cutting room floor. </p><p>Classic Eats with Kyle Johnson Cherek is created and hosted by Kyle Johnson Cherek, and...
Classic Eats
<p>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. </p><p>Classic Eats with Kyle...
Classic Eats
<p>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. </p><p>Classic Eats with Kyle Johnson...
Classic Eats
<p>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. </p><p><br></p><p>Classic Eats with Kyle Johnson...
Classic Eats
<p>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? </p><p>Classic Eats with Kyle Johnson Cherek is...
Episode #5
<p>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? </p><p>Classic Eats with Kyle Johnson Cherek is...
Classic Eats
<p>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.</p><p>Classic Eats with Kyle Johnson Cherek...
Episode #7
<p> 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).</p><p><br></p><p>Classic Eats with Kyle Johnson Cherek is...
Episode #6
<p>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?</p><p>Classic Eats with Kyle Johnson Cherek is...
Episode #4
<p>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.</p><p>Classic Eats with Kyle Johnson Cherek is...
Recent guests on Classic Eats. Study who booked and why before you pitch.
PitchCentric classifies Classic Eats under these industries. Guests from them are the closest fit, and each links to the best podcasts in that industry.
Shows with the most semantically similar episode content. Pitch one, pitch all; producers cluster.
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