In this episode with we look at the how immigration built the iconic America comfort food of Pizza. We will learn how Italian immigrants shaped Chicago's culinary culture, with pizza being their most significant contribution. Over time, the Neapolitan staple evolved with new cultures and ingredients, leading to Chicago's iconic deep dish. We get to talk with Steve Dolinsky, a 13-time James Beard Award winner, who shares his passion for pizza and the story behind it. Host of the 'Pizza City' podcast and author of two books on pizza, Steve will explore how it became the American comfort food we love today.

In this episode, Schnitzel and Stories kicks off Season 2, titled Culinary Crossroads. We explore the impact of migration on food and culture. Our guest is Erkan Emre, a Turkish-German entrepreneur and the mastermind behind Kotti Berliner Döner Kebab in New York City. As the child of Turkish immigrants in Berlin, Erkan moved to New York in the late 90s. He missed one dish so much that he decided to start making it himself: his beloved Döner Kebab, a creation of Turkish immigrants.

Zafer Yenal is a professor of sociology at Boğaziçi University in Istanbul. His research centers around consumption, food, political economy, human geography, and historical sociology. We talk with him about the intriguing history of Börek!

Julian Mancuso, a Berlin-based culinary entrepreneur, chef, recipe developer, and food stylist who owns the catering company Ada's Hot Deli & Alimentari, sits down with us to talk about his upbringing in Canada and his love for Italian food, which he learned from his two remarkable grandmothers, Ada and Gina.

Micha Heiden likes it smoky and spicy. The self-proclaimed Gringo spends his free time hunting down the best bites in Mexico to bring them to Berlin, where he is running the city's best Taco place! You might think this is cultural appropriation. But hold your cerveza and tune it. It's different than you think.

Kiki Aranita, a chef and food entrepreneur, and food writer from Hawaii shares insights on the iconic dishes of Hawaiian cuisine, including why pineapple doesn't belong on pizza. We learn about the diverse culture of these islands through the lens of immigration, including feral Chickens. Through her favorite dish, the Chicken Katsu Plate, she artfully explains why Hawaiians are obsessed with carbs. Tune in for this adventure.

Sachin Obaid set new standards when he brought the flavors he grew up with in India to Berlin. What was a pet project during the pandemic quickly became one of the city's most valued Indian restaurants. We spoke about the history of food in India, its authenticity, and how his online food delivery system took the city by storm.

Yevhen Klopotenko is Ukraine’s most well-known chef for many reasons. He’s a real fighter for recognising his people’s culture and food traditions. He tirelessly works to help those who need it, especially during war. We speak about getting Borscht recognized by UNESCO as an intangible cultural heritage dish for the Ukraine.

The exceptional Noor Murad, recipe developer, cook, and former head chef of Ottolenghi's test kitchen, speaks with us about Bahrain, Levantine, and Middle Eastern food and reveals what’s next in her career.

Austrian Michelin-Chef and TV host Lukas Mraz prefers Cordon Bleu over Schnitzel, wants the guests of his Michelin-Restaurant lick their plates and knows where to get the best food in Vienna. Also, his heart secretly beats for what he lovingly calls “sh*tty German food”.

Yet another food podcast? Yes! Join Arlene and Angelika and their shared love of schnitzel and everything related to food and culture. Friends for over a decade, based in Berlin, their expertise spans food writing, photography, and hospitality. They explore iconic dishes' cultural roots, interviewing chefs worldwide, offering a unique blend of culinary insight and cultural connection.