Post image for This Week in Food #259: Sausage and Nutmeg

This week, Chef Wook Kang and I talk about what’s going on for our Christmas break plans. There’s lots going on. Then we talk about new sausage shops here in Chicago. I know, sausage in Chicago is a staple. That’s right and so much more. Lastly, did you know the side effects from ingesting large quantities of nutmeg. I didn’t until today. You may be surprised! Thanks for listening and we’ll see you next week.


Nutmeg: The Stirring Spice

Nutmeg, like most of our Test Kitchen indulgences, has an historic and sensual appeal.

Butternut Squash Bisque with Nutmeg Crème Fraîche

Thumbnail image for Butternut Squash Bisque with Nutmeg Crème Fraîche

Bisque, as a soup, is commonly mistaken to mean “cream-based.” However, bisque traditionally means a soup made from a vegetable purée.