{"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":"Bouillabaisse","slug":"bouillabaisse","published_at":"2026-03-05T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/bouillabaisse","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/bouillabaisse","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/adbf12b2-cc89-401a-9d5b-1743f8a9943d.mp3","summary":"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 debate. This week, we dig into the fisherman's stew that became a prince's feast: the origins on the rocky Calanques, the science behind that creamy golden broth (with no cream involved), and why your fishmonger matters more than any recipe. We break down the fish categories you need, why oily fish is a dealbreaker, the role of pastis and saffron (including the three compounds that activate when you bloom it), and two approaches to rouille — the garlic-saffron sauce that ties the whole dish together. The cocktail: The Mauresque — pastis, orgeat, and cold water. Simple, quenching, and straight from the south of France. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: G4 Tequila : https://pkgdgroup.com/g4-tequila/ Underberg : https://underbergamerica.com/","meta_description":"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…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5517,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/bouillabaisse/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/bouillabaisse.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}