On this week’s Sound Bites, Holly Whitfield and Chris Herrington talk about some food stories they’ve each recently written and one recent Memphis food event they both missed. 

If you seek movie and show recommendations about food, cooking or chefs — this episode is for you.

This episode of Sound Bites serves as a pretty extensive vegan guide in the Memphis area, from plant-based comfort food and vegetarian delicacies to vegan food trucks and ghost kitchens, including Shroomlicious’ Korean “chicken” and waffles. 

With only 30 minutes, this coffee-themed episode of Sound Bites does focus mostly on newer Memphis coffee shops in the loop.

Chris Herrington talks with Joshua Carlucci, a former chef and teacher who’s become a regular contributor to The Daily Memphian food section.

Take a listen and then sound off in the comments — which do you think are the best restaurants in town to take visitors?

From stores to trailers and carts to coolers, Mempops has become an inseparable part of Memphis summers.

Some foods just say summer. We say bring those on, because we can almost touch them and we’re ready.

With 19 bags of assorted Lay’s potato chip flavors, four of us crinkled bags and crunched chips for a home and away Sound Bites and The Sidebar.

Not feeling the ribs or a barbecue sandwich? It’s OK, we got you. Try some of these non-traditional dishes in barbecue restaurants.

Eli Townsend’s new Dos Hermanos Kitchen inside the Cossitt Library is where he feels he’s meant to be, except in the winters, when he’ll be running another place in Rhode Island.

Bog & Barley is all it’s cracked up to be. Jennifer and Chris talk about the new East Memphis restaurant on Sound Bites, and talk of Easter meals leads to talk of cakes — as many roads do.

After a missed week, Jennifer Biggs and Chris Herrington have a lot to squeeze in 30 minutes on this week’s Sound Bites.

Sure, most of us liked brownies when we were kids and plenty of us still do, but what’s keeping it from having its heyday?

Keeping the pantry stocked with spices is key to be able to cook up a good meal; Jennifer Biggs and Chris Herrington discuss the most important ones.

Jennifer Biggs and Chris Herrington just wrote about tamales, and on this week’s Sound Bites, they talk about them, too.

We continue talk of cakes not just fit for but named for kings and talk about the food news of the week on this week’s Sound Bites.

Mardi Gras cometh and with it, king cakes, pancakes and all manner of delicious food. And can broccoli win a cage match with Brussels sprouts?

On this week’s Sound Bites, Jennifer Biggs and Chris Herrington talk about the Porcellino’s biscuit recipe (Chris made ‘em) and plenty of this and that.

Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.

Jennifer and Chris brainstorm some food they’d like to see Kelly English serve at his series of pop-ups, but they can’t manage to feed themselves breakfast reliably.

You know you have a favorite kind of French fry, whether it’s a shoestring, fast food fries or waffle cut. So do Jennifer and Chris, and we talk about it on Sound Bites.

It was a better year than 2021 and 2020; in fact, 2022 saw a flurry of new restaurants open toward the end of the year and served up some tasty dishes all year long.

The Biggs and Herrington households like a nice breakfast on Christmas Day, and we say hold the fruitcake. But we respect your right to love it if that’s what makes your Yuletide bright.

On this week’s Sound Bites, Chris Herrington and Jennifer Biggs talk about restaurants that have just opened or are within days or weeks of opening their doors.