Audio, Cookbooks, Recent Shows, Recipes »
This week we hear from Nicolaus Balla and Cortney Burns of Bar Tartine in San Francisco. Their new book Bar Tartine: Recipes and Techniques was one of the most anticipated cookbooks of the year.
Audio, Drink, Holiday Food, Recipes »
Put down the carton, real eggnog is made from scratch. For the best results, some say to age your eggnog for at least three weeks or up to a year before drinking.
Audio, Books, Celebrity Chefs, Cookbooks, Recent Shows »
We never seem to get enough of Yotam Ottolenghi. The chef and cookbook author has released four exceedingly popular cookbooks including Plenty, Jerusalem, Ottolenghi and his latest, Plenty More. Last week, he dropped by for a long chat about his cooking style, the use of color on the plate and what the heck to do with kohlrabi. Here are a few outtakes from his conversation with Evan …
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.
Audio, Pie, Recent Shows, Recipes »
Cookbook author Martha Rose Shulman says savory pies are a great opportunity to eat plants without using the V word.
“I wish that wasn’t a word because it implies there’s this country called Vegetaria.”
Audio, Recent Shows, Recipes, Vegetarian »
Martha Rose Shulman was focusing on vegetables back when most vegetarian cooks were structuring their meals around brown rice and butter. She talks vegetarian history with Evan on this Saturday’s show.
Audio, Recent Shows »
Prison food, as you might guess, is terrible.
So inmates improvise better meals, stealing basil from the therapy garden to make pesto and soaking macaroni in water to create dough for dumplings.
With antibiotic-resistant bacteria a growing concern around the world, American and Canadian authorities regularly analyze a handful of food products – mostly commercial meats – for contaminants.
But University of Saskatchewan professor Joel Rubin wondered about all the foods that don’t receive testing.
A package of squid gave him – and us – something to worry about.
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.”