{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"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 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 at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Bonus Episode: Garlic","slug":"bonus-episode-garlic","published_at":"2026-05-03T17:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/bonus-episode-garlic","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://sauced.supercast.com","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/de32162c-c9ae-4c5a-986b-a9229cbc8d47.mp3","summary":"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 are like. They typically feature deep dives into a single technique, ingredient, or side dish, and the subject of this episode is garlic. Garlic changes more dramatically based on how you process it than almost anything else in the kitchen — crush it and you get a pungent, volatile hit; slice it thin and it softens into something almost sweet; roast it and it turns into spreadable butter; confit it low and slow and it becomes unrecognizable from where it started. We break down the science behind why, walk through six preparations, bust multiple myths, and debate whether the garlic press deserves its bad reputation. Plus: the 10-minute rule that might change how you prep garlic forever. Want more like this? Premium subscribers get bonus episodes, ad-free weekly episodes, digital recipe cards, and early access to live events and tastings. Sign up at sauced.supercast.com . Follow us on Instagram: @sauced.pod","meta_description":"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 epi…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3608,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/bonus-episode-garlic/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/bonus-episode-garlic.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}