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First Aired - 05/16/2012 11:00AM
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What is American flavor? This week on Taste Matters, Mitchell Davis talks to chef Andrew Carmellini and cookbook author Gwen Hyman, who just released a book called "American Flavor". Hear what they think of some of the food trends that have come and gone in the restaurant scene. As the "naturalist" movement replaces molecular gastronomy, find out why Andrew is still most impressed by home cooking. Learn why sometimes getting a chef to translate his thoughts into measurable copy for a cookbook can be challenging and how Gwen and Andrew ultimately pulled it off. This program was sponsored by S. Wallace Edwards & Sons.
"I've always been inspired by what grandmothers are cooking rather than great chefs. I'm always looking for the soul of cooking." --chef Andrew Carmellini on Taste Matters
"The further away we get from work of the hand the more we long for work of the hand. The more time we spend online, the more we want a chicken in the backyard in Brooklyn." --cookbook author Gwen Hyman on Taste Matters
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American Taste with Andrew Carmellini and Gwen Hyman (16:50)
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Andrew Carmellini, Gwen Hyman, The Dutch, Locanda Verde, American Flavor, High Low cooking, molecular gastronomy, the naturalist movement, home cooking, roots cooking, engineered foods, Modernist Cuisine, food trends, nature in food, fetishization, French cooking, modern restaurants, food and morality,To comment on this episode click here. There are currently Comments
First Aired - 05/06/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer is joined by J.M. Hirsch, Food Editor for the Associated Press. Get an insiders view on how food media has grown over the last decade and how Americans are starting to care more about their food and where it comes from. Hear J.M.'s thoughts on culinary education, food stamps and the sustainable food movement. How can we get people back in the kitchen and away from processed foods? Tune in and find out! This program was sponsored by Hearst Ranch.
"It is possible to eat really well without blowing the budget. Often, there's a knowledge gap. Those of us who best know how to make a food dollar stretch are the people who least need to to it."
"Once people get back in the kitchen and start cooking, basic skills will be learned and come back."
--J.M. Hirsch, food editor for the Associated Press on Straight, No Chaser
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First Aired - 04/25/2012 11:00AM
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This episode of Taste Matters is not for the squeamish! This week the topic is blood, as guest host Izabela Wojcik gets bloody delicious with guest Brad Farmerie of Public, Saxon + Parole & AvroKO. Tune in as they discuss why game, organ meats, ofal and blood gets chefs so excited and why it will always be a secret handshake amongst the food elite. Why are these foods considered taboo? How does whole animal cooking promote sustainable eating? Is a pig blood popsicle really something you want to eat? Find out why the answer is YES on a bloody good edition of Taste Matters. This program was sponsored by Hearst Ranch.
"Once you understand the chemical makeup of blood, cooking with it becomes much easier"
"Blood will never be trendy. It will always be the secret handshake amongst chefs and food people."
--chef Brad Farmerie on Taste Matters
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