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Although it can be argued that no idea is truly original, there is a long and storied history of people fighting to legally protect their intellectual property and ideas. Musicians have famously litigated over the proprietary nature of their songs, and the tech world has its fair share of protected patent-holders, but where does food fit in to the intellectual property conversation? Tune in to find out!

By Jack Inslee

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First Aired - 02/08/2012 11:00AM Download MP3 (Full Episode)
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Acclaimed food writer Melissa Clark of the New York Times, who's latest book Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make was recently released, is Mitchell Davis's guest on this weeks episode of Taste Matters. Tune in as Melissa tells listeners everything they could want to know about being a successful home cook and understanding recipes. Learn why recipes with more than 5 ingredients shouldn't intimidate anybody and why you need to put aside more than 30 minutes to cook any successful meal at home. From the informed home chef to the terrified rookie, find out more about turning your kitchen into a communal, fun and productive food center! This program was sponsored by Whole Foods Market.

"I have people who tell me "anything with more than 5 ingredients scares me" or "how do I roast a chicken?" If you put it in the oven with salt and pepper it will pretty much taste good no matter what you do."

"There's this huge cultural divide between serious cooks and people who really need to get dinner on the table quickly but may be intimidated. A well written recipe needs to be able to capture both audiences."

"People get home from work at 5 or 6 and want dinner on the table 30 minutes later. That's just not the way it works!"

"The extra 15 minutes to make something fresh is the best way to show somebody you love them."

"For Valentines Day I'm getting an incredible rib steak with the bone in and I'm going to rub it down with lemon zest, course salt, ground juniper and pepper. Then I'm going to sear the heck out if it. What's better than that??"

"When I go out to eat, I always order the ingredient that sounds the least attractive to me."

"At the [New York] Times, we're trying to use only sustainable fish in our recipes."

--food writer Melissa Clark on Taste Matters

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First Aired - 01/14/2014 02:00PM Download MP3 (Full Episode)
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On this week's episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.

"If you want moist chicken, the key is to use thighs." [11:20]

--Chef Emily Peterson on Sharp & Hot

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