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Hosted By
Tasteofthepast
Sponsored by
Hearst_logo
This week A Taste of the Past recreates a classic master cookbook of the Italian vintage "The Silver Spoon" with the help of the editor Emilia Terragni of Phaidon Press. Emilia expounds on the challenges that face a culinary historian in translating a 60 year old cookbook from Italian into English; from recipes where much was assumed and thus lacking direction, to differences in stoves, measurements and more. This episode is sponsored by Hearst Ranch.


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Hosted By
Cooking-issues
Sponsored by
Edw116_150x150_042910sm
Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel - take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham.

"I don't believe in any health claims to be honest." [15:00]

--Dave Arnold on Cooking Issues


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Hosted By
The-main-course
Sponsored by
373032_118841657019_442152286_n
This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh's personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh's mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh's impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press.

"I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product." [5:44]

"You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, "alright I overcooked this, why did I do it."... So, maybe that helped propel me faster." [9:13]

"You can't just say I cook food and I'm a chef. We are responsible for the entire dining experience." [13:46]

--Josh Laurano on The Main Course


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