CHIC Podcast #41: Portion DistortionOur friends from the nutrition department, Pat and Holly, stopped by to talk about portion size. This is important to cooks and eaters alike. It can make or break a restaurant. It can make or break a diet as well. We talk...
Eat Feed # 58: Amuse Bouche - Food LabelsRonnie Cummins, National Director of the Organic Consumers Association, helps listeners sort out labels at the grocery store and decipher claims at the farmers’ market with his discussion of organic, free-range, grass-fed, and more.www.culinarypodcastnetwork.comfood, food podcast, cooking, organic, free range, Eat...
Jim's Kitchen #42: Katy Sparks and Marisa MayJim shares an afternoon luncheon with Katy Sparks, VP of Culinary Research & Development for Great Performances, at one of their Midtown Cafes, the Cafe Opaline at the Dahesh Museum on Madison Ave, NYC. Katy, former owner of Quiltys downtown...
Incredibly delicious and intriguing, this caramel-glazed custard, reminiscent of pumpkin pie, makes an elegant alternative to the holiday favorite....
As the leaves change to a delicate shade of orange, I’m reminded that pumpkin season is upon us. Some might naturally think of Halloween and trick or treat at a time like this, but I’d rather relish in the thought of pumpkin soups, breads and curries...
ReMARKable Palate #59: Say Fromage, s'il vous plaitThe rivalry of Britain and France is legendary, and the realm of cheese offers no exception to this age-old battle. In part II of our look at British and French cheeses (Part I, Britain, was on Food Philosophy #23), Jennifer and I feature...