Tinfoil Swans Podcast

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On this episode

If you’re a fan ofThe Officeyou may be aware that co-star Angela Kinsey and her husband Joshua Snyder host an ultra-charming cooking show, but do you know how a giant pot of soup factored into their romance? They joined Tinfoil Swans to talk about their warm, wonderful, and empowering new cookbook; the way they feel when someone is rude to a waiter; the anxiety that still sometimes comes alongside the check at a restaurant; soup as a love language; and why Angela will in fact take those last two pieces of broccolini home in a doggie bag.

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Meet our guests

Angela Kinsey is an actor who rose to fame playing Angela Martin onThe Officeand co-hosts the award-winningOffice Ladiespodcast with her best friend, Jenna Fischer. Joshua Snyder is an actor, baker, and recipe developer. The married couple co-hosts the YouTube cooking showBaking with Josh & Angespotlighting easy, crowd-pleasing dishes and nostalgic bakes. They are the co-authors of the new cookbookYou Can Make Thiswhich shares the recipes that bring their blended family together at the table.

Meet our host

Kat Kinsman is the executive features editor at Food & Wine, author ofHi, Anxiety: Life With a Bad Case of Nerveshost of Food & Wine’s Gold Signal Award-winning and Folio Award-nominated podcastTinfoil Swansand founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor in chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She won a 2024 IACP Award for Narrative Food Writing With Recipes and a 2020 IACP Award for Personal Essay/Memoirand has had work included in the 2020 and 2016 editions ofThe Best American Food Writing.

She was nominated for a James Beard Broadcast Award in 2013, won a 2011 EPPY Award for Best Food Website with 1 million unique monthly visitors, and was a finalist in 2012 and 2013. She is a sought-after international keynote speaker and moderator on food culture and mental health in the hospitality industry, and is the former vice chair of the James Beard Journalism Committee.

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Highlights from the episode

On how a restaurant job was good training for The Office

“I was in my early 20s and I had never dealt with that many hungry, angry people all at one time. At Chin Chin’s on Sunset, especially on the weekends, there would be a long wait. People would come up and be like, ‘I want to see the list. I think you sat them before us. Where’s our name on the list?’ I would have to be really calm and say, ‘Listen, take this however you want — where you sit and when you sit is really of no consequence to me. I’m just going in order.’ It was good training for my character inThe OfficeAngela Martin, because it made me a little persnickety with people.

Anytime you work in food servicethat stays with you the rest of your life. If there’s someone not being nice to their waiter at a table near you, and you can hear that, as the waiter walks by, you’re like, ‘Sorry.’ Josh and I still stack the plates and fold the napkins without even thinking. It’s just with you forever.” — Angela Kinsey

On food and financial anxiety

“Once you’ve been in that space where you can’t afford foodit does something to you. Going out was just not an option for me in my early years in LA. Even people saying, ‘Do you want to meet for drinks?’ — I couldn’t spend $12 on a drink. Even now, I still struggle with eating out.

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When the kids are out with us, I’ll tell them, ‘This is a treat. The fact that we get to do this is special.’ I’ll make them guess the bill. ‘OK, we got two appetizers, Angela and I had a glass of wine each, entrées, dessert. What do you think it costs?’ I know I take some of the joy out of it, but I want them to appreciate that not everyone gets to do this. It’s important for them to know that eating out is something special.” — Joshua Snyder

On falling in love over soup

“We were dating, and he was like, ‘I love soup,’ and I thought, ‘I’m going to make this man soup,’ because I am falling in love with him. I had seen a few different recipes and I thought he might like an Italian wedding soup. It took me all day, and the kitchen was a disaster, but I brought him this big pot (I had to buy the pot) because he wasn’t feeling well. I thought, ‘This is love, showing up with soup.’” — Kinsey

“Soup is the perfect food. You have everything you need in one bowl. My mom would make a huge pot of soup or chili and freeze it in little containers for later in the month. So when Angela said, ‘Soup,’ I thought, ‘Oh my gosh, you’re like my parents.’ It just felt so familiar. It feels like home.” — Snyder

On leftovers

“Josh hates having leftovers. He thinks a meal is best served when he has completely thought out how many people are eating it, how many portions there are. His goal is no leftovers, and I love leftovers.” — Kinsey

“She loves the idea of leftovers than the actual leftovers. Every time we go to a restaurant, we’re trying to eliminate food waste and we try to order right. But she’ll always request the leftoverswhatever they are.” — Snyder

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“I save leftovers because of my grandmother who lived to 100. She lived through the Depression and tough times, and she did not throw away a piece of food. That woman had a gazillion little pieces of tinfoil wrapped up in her fridge. Two pieces of broccolini, I’m like, ‘I’ll take it to go.’” — Kinsey

On the language of care

“I have the space to be the silly one in our family because Josh takes such good care of us. We feel so safe and so cared for that I can be like, ‘All right, let’s get real silly right now,’ because we feel safe. Meeting Josh and seeing his love for cooking — it’s his love language. It’s how he cares for you. You come home and there’s this beautiful meal. It opened up a whole new part of my life. I came from a family that loved to cook, but meeting him felt like going home.” — Kinsey

On creating a cookbook together

“It wasn’t just like the two years of making the cookbook — this book encompasses our whole relationship. We created this life together.” — Snyder

“It’s kind of making me teary, hearing him talking about it. I sent a copy to Jenna (Fischer), who’s my best friend. She’s in Chicago doing a play. She called me and said, ‘Angela, this is than a cookbook. This is your family.’ Having a heart for service and a heart for others is a wonderful goal to have in your life. If this cookbook can bring people joy or bring community together, bring people together around a table where they’re talking and having conversations and they’re connecting with one another in person in real time — that would be a wonderful legacy.” — Kinsey

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About the podcast

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978.Tinfoil Swanscontinues that legacy with a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made these personalities who they are today.

This season, you’ll hear from icons and innovators like Roy Choi, Byron Gomez, Vikas Khanna, Romy Gill, Matthew Lillard, Ana and Lydia Castro, Laurie Woolever, Karen Akunowicz, Hawa Hassan, Dr. Jessica B. Harris, Wylie Dufresne, Samin Nosrat, Curtis Stone, Tristen EppsPadma Lakshmi, Ayesha Curry, Regina King, Antoni Porowski, Run the Jewels, Chris Shepherd, Tavel Bristol-Joseph, Paola Velez, Bryan Caswell, Harry Hamlin, Angela Kinsey and Joshua Snyder, Hunter Lewis, Dana Cowin, Edward Lee, Cassandra Peterson (a.k.a. Elvira), Ruby Tandoh, June Rodil, Phil Rosenthal, and other special guests going deep with host Kat Kinsman on their formative experiences; the dishes and meals that made them; their joys, doubts and dreams; and what’s on the menu in the future. Tune in for a feast that’ll feed your brain and soul — and plenty of wisdom and quotable morsels to savor.

New episodes drop every Tuesday.Listen and follow on:Apple Podcasts, Spotify, iHeart Radio, Amazon Music, TuneIn or wherever you get your podcasts.

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These interview excerpts have been edited for clarity.

Editor’s Note: The transcript for download does not go through our standard editorial process and may contain inaccuracies and grammatical errors.