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First Aired - 01/08/2014 02:00PM Download MP3 (Full Episode)
Hosted By
The-speakeasy
Sponsored by
Mksm
The Catskill Provisions Honey Whiskey is the result of a collaboration between two small-batch New York producers. This week on The Speakeasy, Damon Boelte talks with Claire Marin from Catskill Provisions about the origins of her company, and how she linked up with Finger Lakes Distilling in order to produce a tasty honey whiskey using local ingredients! Tune in to hear Claire talk about her experiences keeping bees, and why the process can be so emotional. How does Claire's honey whiskey stack up against the larger brands? Find out what cocktails are enhanced by the collaboration whiskey only on this week's edition of The Speakeasy! This program has been brought to you by Many Kitchens. Music by Pamela Royal.

"The collaboration thing doesn't happen at a larger scale. It's faceless." [14:45]

-- Claire Marin on The Speakeasy


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First Aired - 03/14/2012 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Hearst_logo
This week on Taste Matters, Mitchell Davis has a conversation about the science of good taste with guest Barb Stuckey, author of "Taste What You're Missing." Find out why smell, sight and other senses play more into taste than you realize. What happens when a food's color doesn't match it's taste? How do eating environments affect how we taste things? Hear more interesting questions and conversations on sensory perception on this week's show. This program was sponsored by Hearst Ranch.

"Innovation has to hurt a little bit, otherwise you aren't innovating."

"We have so many choices when it comes to food in this country. If people buy something that they don't like, there's something right around the corner that will satisfy their taste desires. It's about creating something that people crave and enjoy first, and nutrition usually comes second."

"We taste using our tongue and there are only five things that we taste; sweet, bitter, sour, salty, and umami. Anything else we experience is not a taste, it's something else all together."

--Barb Stuckey, author of "Taste What You're Missing" on Taste Matters


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First Aired - 04/03/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime's ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry.

"In terms of timing, and people being open to the merging of arts and science- it's a beautiful thing. It's something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it's such a clean, beautiful relationship. It was prime for that, and people are responding; it's a testament to the progress of looking at the different roles of food." -- Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking


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