Food Philosophy

Thank a Teacher: Redux

Is food art? Many would disagree, but it looks like Matt Young from the Philadelphia Examiner shares our sensibilities.

FP82: Chef Brian Scheehser

Chef Brian Scheehser of Trellis Restaurant shares his tips for extending the life of your fruits and vegetables.

Video: Shucking Scallops

Jennifer learns how to Shuck Scallops, or as the locals say, “Shock Scollops”.

Video: Luxembourg Chef Lea Linster

Luxembourg Chef Lea Linster, the 1st and only woman ever to win the coveted Bocuse d’Or competition.

FP81: Author Kathleen Flinn

Jennifer talks with Kathleen Flinn, author of “The Sharper Your Knife, the Less You Cry”

Video: Discovering Colonial Virginia

We discover Virginia: Colonial Williamsburg, Jamestown Settlement & beyond.

Video: Chef Jean-Louis Gerin at James Beard House, Part 1

Jennifer Iannolo joins her friend Chef Jean-Louis Gerin as he preps for a celebration dinner at the James Beard House in New York.

FP80: The Joy of Genever

Before there was gin, there was genever, and it was a foundational element of the earliest cocktails.

FP79: Williamsburg Winery

Jennifer chats with Matthew Meyer, winemaker at Williamsburg Winery.

Video: SpeckFest

We visit SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy.

Video: Tasting Speck Alto Adige

Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made.