{"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":"Chicken Marsala","slug":"chicken-marsala","published_at":"2026-03-12T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/chicken-marsala","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/chicken-marsala","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/aa2415cd-ea65-4ba4-9573-ad06e449b987.mp3","summary":"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. This week we trace Chicken Marsala from that shipwrecked merchant to the red sauce joints of New York, unpacking how a fortified wine became the backbone of a one-pan classic. We break down Marsala's DOC classifications, debate why pounding chicken is pointless, and make the case for three types of mushrooms — quartered, never sliced. Plus the cooking order most recipes get wrong. The cocktail: an Italian Margarita — tequila, amaretto, citrus, and agave — built around the nutty, oxidized notes that bridge right back to the dish. 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: Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are/ Underberg: https://underbergamerica.com/","meta_description":"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 dishe…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4116,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/chicken-marsala/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/chicken-marsala.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}