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Cooking with chocolate is the theme on this week's episode of A Taste of the Past, as Linda Pelaccio is joined by "The First Lady of Chocolate", businesswoman, baker and cookbook author Alice Medrich. Alice explains how she found her way to baking and chocolate, and how she's adapted to thinking in terms of home cooking instead of complex kitchen baking. Learn some tips for making world class desserts at home, and find out how sugar balance is essential for delicious and wholesome taste in sweets. This program was sponsored by White Oak Pastures.

"When I sold my business, I became a home cook again and started to realize that for a home cook and entertainer, it was not so easy to make complex desserts...so increasingly I've started to think more and more about the home cook who may have a limited kitchen, less time and less experience."

"One of the things that's consistent in my career is that I want to taste the ingredient more than the sugar."

-- Alice Medrich on A Taste of the Past


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On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.

"The key and my passion is to tell people that whole grains can taste really good."

"In average supermarkets, grain selections are becoming bigger and bigger."

"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."

-- Maria Speck on A Taste of the Past


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