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First Aired - 03/30/2010 04:00PM Download MP3 (Full Episode)
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Filtered
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Erin talks with Michael Hartnell and Tower Isho of Le Caprice about seasonality, growing asparagus & wine pairings.

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First Aired - 02/18/2014 02:00PM Download MP3 (Full Episode)
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Le
Matt Wang joins Chef Emily Peterson for this week's episode of Sharp & Hot to discuss electronics, tattoos, olive oil, and grocery shopping. Learn why Emily has a fear of commitment when it comes to tattoos, and hear some discussions regarding Italian olive oil purity. How are some olive oil producers mixing rancid product into their batches. Why does Emily prefer California olive oils? Later, Emily talks to Matt about grocery shopping, and why she has vowed to steer clear of the grocery store until spring! Thanks to our sponsor, Le Creuset. Music by The California Honeydrops.

"Being a disciple of Mario Batali, I only keep extra virgin olive oil at home." [9:55]

-- Matt Wang on Sharp & Hot


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First Aired - 03/14/2012 11:00AM Download MP3 (Full Episode)
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Taste-matters
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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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