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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.
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    First Aired - 02/28/2012 05:00PM
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    Hosted By
    Beer-sessions-radio
    Sponsored by
    Untitled-2
    This week on The Beer Sessions, host Jimmy Carbone sits down with brewmaster Garrett Oliver of the Brooklyn Brewery and Clay Gordon of The Chocolate Life. Tune in to learn how to pair different beers and chocolates, some chocolate history, and how Garrett Oliver flavors his chocolate Brooklyn brews. Also, home-brewer Mark Zap sits in and shares some of his unique beers. This episode is sponsored by GreatBrewers.com.

    "You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."

    --Garret Oliver of Brooklyn Brewery on Beer Sessions Radio

    "[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"

    "The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."

    --Clay Gordon of The Chocolate Life on Beer Sessions Radio

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    First Aired - 11/16/2011 04:00PM
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    Hosted By
    The-speakeasy
    Sponsored by
    Edw116_150x150_042910sm
    This week on the Speakeasy, Damon welcomes an old duo to the studio: Avery and Janet Glasser, the founders of Bittermens. They talk about their revival and re-envisioning of new spirits and liqueurs such as Hiver Amer Cinnamon, Amère Sauvage, Commonwealth Tonic Liquer, and more. From the formulation of the perfect gin and tonic to Avery's trials and tribulations of trying to make an American Frenette, tune for an informed and expert conversation from the people who know bitters best. This episode is sponsored by S. Wallace Edwards & Sons.

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    First Aired - 08/02/2011 12:00PM
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    Hosted By
    Cookingissues
    Sponsored by
    Hearst_logo
    This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.

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