Audio, Eating, Eating While Traveling, Good Food Shows, Recent Shows »
“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.
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.
Audio, Recent Shows, Video »
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.”
Music To Cook By, Recent Shows »
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.
Audio, Recent Shows »
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, Photos, Recent Shows, Restaurants, Road Food »
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
Audio, Cookbook Club, Cookbooks »
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. …
Audio, Cooking, Recent Shows, Recipes »
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 …
Photos, Recent Shows »
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 …
Cookbooks, Recent Shows, Recipes »
This fluffy, layered, slightly sweet omelet is served in market stalls throughout Japan, and has an important place on the table at New Year’s Day celebratory feasts. The omelet is a mixture of eggs, dashi, and soy sauce, cooked in a rectangular pan in thin layers that are rolled up over one another.