Free Daily Podcast Summary
Sauced: Daily Summaries Delivered
by The Coaster
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 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, they're exploring the classics — and the booze that gives them their identity. 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.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 6 days ago1h 22m
Ratatouille
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 in a pan, designed by Thomas Keller off a recipe Michel Guérard published in 1976. What Provence actually makes is a stew, and this week we make the case that the stew is the better dish.We trace the word back to the Occitan, where it meant a coarse stew of odds and ends and wasn't a compliment, through to the 1930s when the version we recognize finally became canon. Then we get into the argument that decides the whole dish: cook every vegetable separately, or throw it all in one pot. Julia Child says separately and takes three hours over it. Jacques Pépin says one pot and pay attention to the timing. We settle where we land, and why texture is the entire game.Traditional ratatouille has no booze in it at all, so we built some in. French dry vermouth, cooked down with the onion and garlic until it has completely evaporated, leaving the acidity and the herbs and none of the liquid. Sother's cocktail this week is the Hugo Spritz, elderflower and sparkling wine in a big goblet, garnished with dried lavender to tie it straight back to Provence.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Arriesgado Ancestral Tequila: https://pkgdgroup.com/#our_brands/Underberg: https://underbergamerica.com/
- 1 weeks ago1h 29m
Baja 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 week we trace it from that fish stall across the border to the college kid who turned it into a SoCal staple, then build the deep-fried version everyone pictures.Along the way we make the case that the corn tortilla matters as much as the fish, get into the 3,500-year-old process that makes a real one, and argue out the non-negotiables that separate a Baja taco from just fried fish in a shell. Beer in the batter is a given, so we push the booze into a few places you wouldn't expect. Then we settle the fish question, the batter question, and how you build the thing in four bites.Two drinks this week, head to head. Tim's Baja Old Fashioned, a split of añejo Tequila and Mezcal with maple and a few drops of bourbon-barrel-aged fish sauce. And Sother's Panic at Hibisco, añejo Tequila with hibiscus, pepita orgeat, and a four-citrus blend.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:El Acabo Raicilla: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/
- 2 weeks ago1h 7m
Bolognese
Real Bolognese is a meat sauce that happens to contain a little tomato, not the tomato sauce with meat that most of us grew up on. That's only where the misconceptions start. It's never served on spaghetti. And Bologna guards the real thing so closely that the city registered the official recipe, right down to the exact width of the pasta, with the Chamber of Commerce.We trace it from a cardinal's cook in the 1700s, whose ragù had no tomato in it at all, through Pellegrino Artusi's 1891 version to the recipe Bologna finally codified. Then we argue out every non-negotiable, from red wine versus white, to the surprising dairy that goes in before either (and the order that turns out to matter), to the fresh pasta the sauce was actually built to grip. There's even an ingredient the official recipe flatly bans that you'd never think twice about adding.For the glass, The Academy, a gin Martini with fresh tomato water stirred in, named for the very institution that codified the sauce.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Tequila El Viejito: https://pkgdgroup.com/#our_brandsUnderberg: https://underbergamerica.com/
- 3 weeks ago1h 46m
Burgers
At least six towns claim they invented the hamburger — and the one the Library of Congress actually crowned still won't serve it on a bun or with ketchup. Which raises the real fight we spend the episode having: what even makes a burger a burger?Just in time for the Fourth of July, we trace it from the Hamburg steak to the smash era, then go round after round on the things that actually matter — the bun, the cheese, the sauce, and the doneness most people get wrong. There's the counterintuitive salt rule that decides whether you end up with a burger or a sausage, three ways to cook booze straight into it, and a running argument that neither of us fully wins.For the glass, the American Trilogy — rye whiskey and applejack, two of America's oldest spirits, built like an Old Fashioned for the most American holiday.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-areUnderberg: https://underbergamerica.com/
- Jun 25, 20261h 22m
Paella
Paella isn't the rice — it's the pan. Or at least, that's where the name comes from. And in Valencia, where the dish was born, there's even a body that certifies which versions have earned the name and declares the rest "crimes against rice." Yet the seafood paella the whole world orders? The purists barely count it.We get into the authenticity war, the official ten-ingredient list, why a whole category gets written off as "rice with stuff," the one ingredient that starts fights, and how a field worker's lunch became a prince's dish. Plus the no-stir rule behind a crispy socarrat, and the dry Sherry that goes in the pan before it goes in the glass.For the glass, the Tonic con Cosas — a low-ABV cooler of Manzanilla Sherry, dry Spanish vermouth, citrus, and tonic, built off a Rebujito and a Bamboo and finished with a rosemary sprig.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:G4 Tequila: https://pkgdgroup.com/g4-tequila/Underberg: https://underbergamerica.com/Check out Wikipaella: https://wikipaella.org/
- Jun 18, 20261h 12m
Steak 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 magazine. The fifth had the best story.We dig into the origin fight, Julia Child's surprising position on the flambé, the chemistry behind why pre-ground pepper is inferior, and a red wine pairing that mirrors the pepper on a molecular level.For the glass, Americans in Paris — an Armagnac sipper built off the Vieux Carré, finished with a fresh crack of pepper over the top.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week’s partners:El Ateo Tequila: https://pkgdgroup.com/#our_brands/Underberg: https://underbergamerica.com/
- Jun 11, 20261h 12m
Beer 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 almost nothing the cook thinks. Backyard chefs from Memorial Day to Labor Day have kept doing it anyway — and so will we.Today, we dig into the contested origins — including a 1993 Houston Chronicle article that puts the technique in former President George H.W. Bush's kitchen — the science that quietly buried it, the geometry that actually makes the bird crisp, and a thought experiment about a Mexican spirit at the right strength.We pair it with Coq au Can — a beer-cocktail highball in light and dark.Follow us on Instagram: @sauced.podThanks to all of this week’s partners:Asil Raicilla de la Sierra: https://pkgdgroup.com/#our_brands/Underberg: https://underbergamerica.com/
- Jun 4, 202658 min
Clams 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 January 1900 menu from the Central Park Casino in New York City, held in the New York Public Library, predates him by 17 years. And neither one was a gambling house.We dig into both origin claims, the Portuguese-American "stuffies" tradition in Rhode Island that may pre-date both, and how to take a working man's ingredient and dress it up — a three-way move on the pork, a strong opinion on breadcrumbs, and a rethink of which booze actually belongs in the topping.We pair it with the Central Park Casino — an aquavit dirty Martini with a pureed olive brine, named for the 1900 menu that started the argument.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week's partners:Mezcal Ultramundo: https://pkgdgroup.com/post/ultramundo/Underberg: https://underbergamerica.com/
About 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 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, they're exploring the classics — and the booze that gives them their identity. 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.
Customized Recaps
AI-powered recaps with compact key takeaways, quotes, and insights.
Straight to Your Inbox
Get key takeaways from Sauced in a 5-minute read.
Save Hours Every Week
Stay current on your favorite podcasts without falling behind.
Frequently Asked Questions
What is Podzilla's Sauced daily summary?
It's a free AI-powered email that summarizes new episodes of Sauced as soon as they're published. You get the key takeaways, notable quotes, and links & mentions — all in a quick read.
How does the Sauced podcast summary work?
When a new episode drops, our AI transcribes and analyzes it, then generates a personalized summary tailored to your interests and profession. It's delivered to your inbox every morning.
Is this an official Sauced product?
No. Podzilla is an independent service that summarizes publicly available podcast content. We're not affiliated with or endorsed by The Coaster.
Can I get summaries of other podcasts too?
Absolutely! The free plan covers up to 3 podcasts. Upgrade to Pro for 15, or Premium for 50. Browse our full catalog at /podcasts.
How often does Sauced release new episodes?
Sauced publishes weekly. Our AI generates a summary within hours of each new episode.
What topics does Sauced cover?
Sauced covers topics including Leisure, Arts, Food, Hobbies, Crafts. Our AI identifies the specific themes in each episode and highlights what matters most to you.
Start getting Sauced summaries tomorrow morning.
Free forever for up to 3 podcasts. No credit card required.
Free forever for up to 3 podcasts. No credit card required.