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First Aired - 04/15/2014 12:00PM Download MP3 (Full Episode)
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Cooking-issues
Sponsored by
Bonnie
Malolactic fermentation, Champagne, cereal, lime shortage.... yep.. it's another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants

"Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight - it's very odd!" [21:00]

--Dave Arnold on Cooking Issues


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First Aired - 03/23/2014 03:00PM Download MP3 (Full Episode)
Hosted By
The-morning-after
Sponsored by
373032_118841657019_442152286_n
This week on The Morning After, Jessie recounts a traumatic shrimp-eating experience in the dead of winter. After the break, Elizabeth Thacker Jones, founder of Food Book Fair, joins us in the back of Roberta's to tell us all about starting this great event. This program has been sponsored by Rolling Press. Today's music provided by Hardbodies.

Image from Free Williamsburg

"If you were born in new york, chances are you feel a lot of connection to the city and you're also born with a lot of cultural capital...you can sort of understand trends in a way that folks from other places hadn't maybe ever thought about or been exposed to." [29:00]

--Elizabeth Thacker Jones on The Morning After


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First Aired - 07/24/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
This week on The Main Course, Jason Colucci of Pulino's co-hosts with Patrick Martins. They are joined by Shane Coffey, former chef at Alias Restaurant and current executive chef at The Meridian Club in Turks & Caicos. Tune in as they discuss the advantages, challenges, and idiosyncrasies of running a kitchen in a hotel on an island. Later in the show, Jessica & Josh Applestone of Fleisher's Grass-fed and Organic Meats come by to talk butchering, nose to tail cooking and how meat should be implemented in a healthy diet. Also on the show, Sarah Pollock, development coordinator of the Museum of Food & Drink (MoFaD). This episode was sponsored by Hearst Ranch.

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