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First Aired - 01/04/2012 11:00AM Download MP3 (Full Episode)
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Mitchell Davis welcomes in the new year with friends Andrew Knowlton and Adam Rapoport of Bon Appetit to discuss restaurant trends in 2012. Find out why Andrew thinks good service will return to "casual" restaurants in the new year and why Brooklyn is no longer a novelty for restaurants. Hear them discuss everything from controlled oxidation to recipes for home cooks. This show was sponsored by Whole Foods Market.

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"For too long, service has suffered [in casual restaurants]. In 2012, I think you'll see a refocus on service."

"The casualization of the American dining scene is the most significant thing to happen in the past ten years."

--Andrew Knowlton on Taste Matters

"It doesn't cost a restaurant one more cent to be polite and thoughtful."

"As much as I enjoy the show Top Chef, I think it's had a negative effect on how chefs cook. Food has become competition. Dishes have become full-on assaults."

--Adam Rapoport on Taste Matters

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First Aired - 09/22/2011 01:00PM Download MP3 (Full Episode)
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Allen Leibowitz of Zingerman's re-joins The Farm Report with host Erin Fairbanks to talk more about coffee roasting. Learn how to be as thorough as possible when sourcing and buying coffee and find out why sample roasting is so important. Allen takes listeners on a journey through the process of roasting, and explains how coffee goes from bean to store to cup. Pro tip: coffee is best at its freshest! This episode was sponsored by Hearst Ranch.

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First Aired - 03/20/2012 12:00PM Download MP3 (Full Episode)
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This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia's NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!

"Cauliflower like all other brassica-style things, contains a lot of sulfur containing you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown." -- Dave Arnold on Cooking Issues

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