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First Aired - 08/02/2011 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Hearst_logo
This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.


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First Aired - 10/12/2010 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
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This week on Why We Cook, Erica has a special guest in the studio - Pastry Chef and Culinary Instructor Chad Pagano. Erica and Chad talk about all things related to baking, including sugar varieties, the shelf life of flour and how egg quality really DOES matter. This episode was sponsored by Egglands Best, in support of Susan G. Komen for the Cure.

Fresh Fruit Tart using Pastry Cream (recipe based on one from a class by chef Chad Pagano) via Pretty Tasty Cakes


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First Aired - 03/15/2011 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Mara Trachtenberg, a fine art photographer, constructed a series of fantastical 4×5 photos images for “A Decadent World” with sugar as her sculptural medium. Feeding off an early fascination with food, from her Nana’s eastern-European Jewish kitchen (blintzes, latkes, kasha and kugel), to her father’s garden, Mara’s documented slaughterhouses to explore the connection between animal and human, life and death, and in the same vein, been rapt with Food Network’s Ace of Cakes, the plasticity of sugar, and our societal relationship between the culture of food and the nature of food.


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