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First Aired - 04/16/2014 11:00AM Download MP3 (Full Episode)
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What exactly is foie gras? We'll find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Tune in to learn all the ins and outs of foie gras production, consumption and culinary history. Michael not only talks live, but highlights each part of the duck as it relates to food. Learn why duck fat is so revered by chefs and eaters and why foie gras is such a fine product. This program was sponsored by Whole Foods Market.

"At the end of the day, we [the foie gras industry] have less mortality rates than any other operation." [15:00]

"Chefs are so much more aware of other ingredients. Anybody can cook a filet mignon, but taking kidneys, hearts ad trotters and making them taste right is really a skill." [24:00]

--Michael Gino on Taste Matters

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First Aired - 02/25/2014 10:00AM Download MP3 (Full Episode)
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This week on WORD OF MOUTH, Leiti meets up with John Polarkoff from The Pines restaurant in Gowanus, Brooklyn, to talk parsnips. After the break, we're joined in the studio by Daniel Burns, chef and owner of Luksus at Torst in Greenpoint, and one of Platt's Top 5 Best New Chefs of 2014! Later, we catch up with Colin Tuska, wine director at Prospect Restaurant in Fort Greene. This program has been sponsored by Of A Kind. Today's music provided by Brothers NYC.

Image from Eater NY

"Six years in Europe, both England and Denmark, surely has shaped what I think about food." [14:50]

Daniel Burns on WORD OF MOUTH with Leiti Hsu

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First Aired - 10/20/2009 06:30PM Download MP3 (Full Episode)
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On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).
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find Why We Cook on Facebook,, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,

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