ChefsLine@Five #6: Cooking Prime Rib 101Listen now to ChefsLine Chef Sara Gibb describe, step-by-step, how to cook prime rib perfectly. Here is a link to her recipe for Prime Rib with Wine Au Jus.Carol from Chicago asks: “Happy Holidays. Can you tell me the right way to cook prime rib?...
CHIC Podcast #60: Sommelier, Mike WillisonThis week I talk with one of our newest instructors, Mike Willison. Mike has embarked on a journey that will make him a Master Sommelier. He has finished the first part of a four part degree. We talk about his career, food service and of...
Culinary Roundtable #6We're back! The foodcasters will be back in full swing with new episodes in the coming weeks, but today it's just me, Chef Mark, with a literal roundtable. I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the...
ChefsLine@Five #5: Caramel TroublesMia from Colorado Springs is having some difficulty with curdling milk in her caramel. Listen now to Chef Adam’s suggestions on preparing a great, smooth caramel sauce.www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork...
ReMARKable Palate #78: Chef Bun Lai of Miya SushiThis week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food...
Relive the traditions of eggs once given as a token of affection in this sensuous Advocaat liqueur creation....