ReMARKable Palate #107: Saffron and VanillaChef Moni (The Gilded Fork Pastry Princess) and I speak with Juan San Mames of Vanilla Saffron Imports, who is a veritable fountain of knowledge about these two expensive and alluring ingredients, two of the most expensive in the world. Links:www.saffron.comSponsor: www.godaddy.comUse...
Well, we released the Culinary Roundtable #17 last week, and promptly receieved this email from intrepid listener Shawn Dreelin. I thought I should post it here, as it says more than we EVER could about gadgets!Woo Hoo! Way to go Mark on the latest Culinary Round Table. I...
CHIC Podcast #88: Our CHIC Librarian, Deb BaconWe have a new librarian at CHIC. Why is that interesting? She is a pastry chef, music lover and avid web user. Meet Deb Bacon(isn’t that a great name for a cooking school librarian?). Deb is there for students trying to find a...
ChefsLine@Five #28: Lemon Meringue Pie Crust How do you keep lemon meringue pie crust from getting soggy? Listen to Chef Adam address this common problem.www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork...
Food Philosophy Videocast #9: Taste of the Nation MiamiAfter sampling some delicious morsels at Miami's Taste of the Nation, celebrating its 20th year in the fight against hunger, I chatted with the cherubic Allen Susser, coordinating chef of the event and chef/owner of the notable Chef Allen's.I never cease...
Culinary Roundtable #17: Chefs on Kitchen GadgetsChef Mark attends the National conference of the United States Personal Chef Association (USPCA) in Philadelphia, and asks his fellow chefs: "What is your favorite kitchen gadget?" We hear answers from chefs from all over the country, but a curious concensus arises...