John Houser III
385 episodes listed below
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Rouxde (pronounced Rude) Cooking School is a food history and cooking comedy podcast. Food writer and cook John Houser III talks food history, cooking and interviews Chefs and food professionals about what it's like in the industry. It's funny, irreverent and informative.
Based on 4 episodes we listened to · September 2026
Food history and industry news arrive through practical explanation, unruly humor and arguments grounded in what people actually cook and eat.
The Rouxde Cooking School Podcast turns food knowledge into an argumentative conversation between John Houser III and Soren Marquardt. Restaurant language, kitchen safety, grocery trends, pizza preferences and national food days all become occasions for explanation, personal…
Hamburger day gets three dates; your calendar may have a food lobby.
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Short reviews from the PlayNext desk, based on the episodes we processed.
Restaurant slang gets a tidy origin story that mostly holds together.
This piece takes a familiar bit of restaurant slang and turns it into a neat little origin story. It starts with 86'd as sold out or refusal of service, then widens to the way specials help move food before it goes bad.
Chili, fryer trouble, and Red Tuesday skepticism, all handled with blunt, lived-in kitchen talk.
The episode stays rooted in kitchen life: chili dog night, a big pot of Super Bowl chili still getting used up, and hot dog chili made by feel instead of by measuring.
A sharp turn from Noma's leadership reckoning into opinionated pizza rankings.
PlayNext treats the episode as a sharp turn from Noma's leadership reckoning into a very opinionated pizza debate. It lays out the changes Noma says it made, including ending unpaid internships, adding a four day work week, and requiring leadership training, while keeping clear…
A loose food-day dispatch that turns rhubarb, lamb prices, and garlic-butter snails into easy company.
The show uses National Food Days as a loose prompt and then follows its nose wherever the food talk gets strange, specific, or a little funny.
Samuel Goldsmith interviews chefs and food writers, closing each chat with Quick Fire Questions.
Plain cooking lessons that make dinner less mysterious.
Kitchen answers, food stories, sharp curiosity.
Food stories from the working kitchen.
Noma comes first.
The hosts start with a restaurant problem.
John Houser III and Soren Marquardt of the Rude Cooking School podcast open with extended personal chili recipes and weeknight meal chat before pivoting to three food news stories: a deeply disturbing Olive Garden suicide (a cook died after diving into a commercial deep fryer), the newly coined 'Red Tuesday' pre-Valentine's Day mass breakup trend, and a tour through seven must-try HEB Texas supermarket products that doubles as a lively discussion of Texas food culture — including the kolache vs.
John Houser III and Saucy Soren Mark Wart humorously explore various national and international food days, sharing personal anecdotes, cooking tips, and critiques of bizarre holidays like cheese sacrifice purchase day and snack a pickle time.
John Howes of the Third and Soren Marquardt compare pork-shoulder methods, including six or seven hours of smoke, a 275-degree smoker, and an oven finish.
Jon Houser III interviews chef, food historian, and author Jay Reifel about his upside-down rock-climbing cooking videos and his next cookbook concept.
Father and son hosts banter humorously about food history and cooking, with a comedic tone.
A nurse promotes Figs scrubs and Aloha protein bars, emphasizing style and nutrition.
The host returns from a holiday hiatus, jokes about New Year greetings, and introduces a co-host for a cooking comedy episode.
A comedic food history and cooking podcast that includes a sponsored segment about protein bars and a birthday flower promotion.
Host John Houser III and guest Jenny Peck engage in humorous banter about recording in a cave and John's evil laugh, setting a comedic tone for a food history and cooking comedy podcast.
Host John Houser III interviews cookbook authors Mumtaz Mustafa and Laura Kleinstra about their book Gathering Grays, with humorous banter and food talk.
Host John Houser III and guest Evan discuss the digital hot dog race at Camden Yards and the heat, blending food history with comedy.
Host John Hauser III interviews Chef J Rifle about sumo wrestling and food history in a comedic, irreverent style.