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Recipe: Buttermilk Chess Pie

Posted September 22, 2014 by | Comments Off | ]
The Buttermilk Chess Pie at Husk.

Lisa Donovan is the pastry chef at Husk restaurant in Nashville. We spotted her Buttermilk Chess Pie while watching the second season of Mind of a Chef on PBS. She says chess pie is a dessert that defines Southern bakers.

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There’s No Such Thing as a Kobe Slider: Kobe Fraud is Rampant in the US

Posted August 29, 2014 by | Comments Off | ]
A Kobe steak at The New York Grill at the Park Hyatt in Tokyo.

“High prices don’t guarantee that you are getting Kobe beef but low prices virtually guarantee that you’re not.” If you’ve ever eaten a kobe burger or a kobe slider, it’s time to ask for your money back.

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Upcycled Architecture at Baja’s Wine School “La Escuelita”

Posted May 23, 2014 by | Comments Off | ]
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Rusting box springs. Barrel staves. Used irrigation hoses and broken wine bottles. What sounds like items in a junk yard, have been transformed into design elements at La Escuelita, Baja’s celebrated wine incubator in the Valle de Guadalupe.

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Why All Calories Are Not Created Equal: Dr. Robert Lustig on the Science of Sugar

Posted May 16, 2014 by | Comments Off | ]
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According to Dr. Robert Lustig, it’s not calories alone, but sugar and refined carbohydrates (i.e. processed food) that is driving the obesity epidemic. Contrary to popular belief, “A calorie,” he says, “is not a calorie.”

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From Punk Rock to Red Velvet: The Story of Auntie Em’s Kitchen

Posted May 9, 2014 by | Comments Off | ]
Red-Aunts

Before there were cupcakes there was punk rock. In 1991, Terri Wahl was an avid home cook. By day, she consumed food magazines and poured over cookbooks.
By night, she played guitar and screamed into microphones about everything from boys to roller skating.

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This Cocktail Actually Alters Your Tastebuds (And Makes You a Supertaster)

Posted March 14, 2014 by | Comments Off | ]
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First, your salivary glands activate. Then your tongue begins to tingle. That tingle turns to a prickle, and suddenly your whole mouth is numb. An icy sip of verbena scented margarita accentuates the experience.

No your drink was not laced with Icy-Hot, this situation in your mouth is actually part of the Verbena experience.

Audio, Eating While Traveling, Featured, Photos, Recent Shows, Restaurants, Road Food »

The New Wave of All-You-Can-Eat Buffets in Las Vegas

Posted March 14, 2014 by | Comments Off | ]
Dessert Station

Las Vegas buffets, much like the city itself, are polarizing. You either love them. Or you hate them, but a new wave of buffets are sprouting up in Las Vegas, determined to overturn the stigma of soggy bacon and and rubbery pancakes

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Our Latest Cookbook Club Pick is The Breakfast Bible by Seb Emina

Posted January 13, 2014 by | Comments Off | ]
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There is something intimate about breakfast, whether you’re alone slathering butter over a piece of toast, or part of the morning chaos of a family unit chomping on cereal and slurping up milk. Breakfast is how we write the first sentence of the narrative of our day and weekends are my favorite time to indulge in a proper, over-the-top plate of bacon and eggs. …

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Reinvigorate Your Roast Chicken with One Ingredient: Koji

Posted January 11, 2014 by | Comments Off | ]
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Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …

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Where LA’s Top Sushi Chefs Source the Freshest Fish

Posted January 10, 2014 by | Comments Off | ]
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If you want a taste of real wasabi, you will have to pay for it. The fresh rhizome sells for $95/pound at International Marine in Downtown LA, a fish and produce market in Downtown LA where we met Chef Hiro Naruke at 6am this morning. By weight, the pale green rhizome is more expensive than tuna, he explained. In Tokyo, the roots are sorted …

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