Hot honey may be the hottest condiment of the year, infusing restaurant menus across the country with sweet heat.
Mike Kurtz first tasted hot honey on a pizza in Brazil in his early 20s and started making his own chili-infused honey in his Brooklyn apartment. He brought samples to Brooklyn pizzeria Paulie Gee’s and soon turned owner Paul Giannone onto the idea of drizzling his pies with hot honey.
Fast forward 10-plus years, and Mike’s Hot Honey is now a staple on retailer’s shelves and in foodservice kitchens. Paulie Gee’s Hellboy, a pizza topped with soppressata, mozzarella, Parmigiano Reggiano and hot honey, has long been on the permanent menu, and operators including First Watch, Anthony’s Coal Fired Pizza and Madison Square Garden feature the condiment in everything from margaritas to fried chicken, wings, breakfast sandwiches and ice cream sundaes.
Listen as Kurtz and Giannone share share how they put hot honey on the culinary map, why the sweet-heat trend is currently booming and where the next stops on this flavor journey might lead.
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
So long Menu Feed, welcome to Menu Talk
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
How culinary inspiration and a positive work culture share equal billing at Freight House
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
How well-written recipes can optimize productivity and profitability in the kitchen
How Vino Volo's airport wine bars create a unique oasis for travelers
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
How Charleston's Husk restaurant stays relevant in a competitive dining city
How Nekter Juice Bar is breaking away from the pack in a crowded segment
How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz
How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges
How Esmé marries art and food for a Michelin-starred dining experience
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
The Story of Mankind
The Federalist Papers
Be My Guest with Ina Garten
Christopher Kimball’s Milk Street Radio