All You can Eat #27: Talking TurkeyIn this episode I talk about how turkeys are raised with three food system researchers, as well as the sustainability of the food supplies we rely on. Meet three researchers from the Faculty of Land and Food Systems at the University of British...
ReMARKable Palate #73: SalmonWe're in the pink this week as we celebrate the Gilded Fork's Monthly Main Ingredient: Salmon. I share our Salmon Dossier with you (everything you always wanted to know about salmon but were afraid to ask), then I go into the kitchen to demonstrate a...
You may recall that in last month’s recap of all things Gilded in 2006, I mentioned two areas we will focus on in 2007: Cuisines from diverse cultures and easy-to-make dishes that satisfy, yet still manage to bring out the sensualist in each of us. ...
Food Philosophy #35: Cooking from A to Z - Rye BreadIf you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen...
CHIC Podcast #54: CustardsThis week it’s just me again, Chef Tom, talking about custards. Specifically I talk about two baked custards, creme caramel and creme brulee. Sometimes people confuse these two beauties of the baking kitchen. This is to help people in my classes especially the one coming up...
Hungry Magazine #29: Eat Like a Rock StarWhat do Axl Rose, UB40, and Paul McCartney have in common? Debra Sharpe cooked for them all at one time. Sharpe, still a caterer to rockstars, set down roots in Chicago in the early ’90’s, and opened a slew of restaurants, including long...