Hi, I'm Ethan Sopli, welcome to American Blood. Outside of acting, my two favorite things

to do are diet and eat. I have a very complicated relationship with food and on this podcast,

we're going to talk about all of it. Food as entertainment, food as sport, food as fuel.

I'll talk to experts and the average person, just like you and me.

I hate to ask you to do anything, but if you're enjoying the show, please take a moment to like,

subscribe, rate, review, all of the above on whatever app you're getting it from.

American Glutton is brought to you by TriFecta. Maintenance has been the most important aspect

of weight loss for me and nothing has helped me more in that department than TriFecta.

Visit TriFecta.com today to find out why they're the best at what they do.

Today on American Glutton, my guests are Chef Daniel Holesman and award-winning food journalist,

Matt Rodbard. They're here to talk about their new book, Food IQ. 100 questions, answers,

and recipes to raise your cooking smarts. I'm excited to talk to them about the culture of food

and the simple way they break down cooking for everyone at home. You can find them on Instagram,

at Chef Holesman, and at Matt Rodbard. Matt Rodbard and Daniel Holesman, welcome to the American

Glutton podcast. It's great to be here. Thanks for having us, buddy. Real excited.

So for me, one of the biggest changes in my life came about when I learned that I could make

stuff maybe not exactly as delicious as in a restaurant, but I could approach it. Also, I then

knew what was in it. I knew that a lot of the stuff that I loved eating at restaurants had butter in

it or they were brining stuff with sugar. There were a lot of tricks in that way. But the other

thing that it did is it allowed me to take control over that. So that when I started to get really

serious about dieting, I didn't feel like I was inept in the kitchen. I do think today in America,

we find a situation where a lot of people just don't know what to do. So I'm really excited about

...