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Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice…
Published on 2 years, 1 month ago
The Poison Garden: Is Alnwick Castle Trying to Kill You?
We venture inside the Alnwick Poison Garden to find the world’s most dangerous plants––including some common fruits and vegetables with a sinister side. Guide Tom Pattison takes us on a tour and offe…
Published on 2 years, 2 months ago
The Secrets of Cooking Fish with Eric Ripert
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to cha…
Published on 2 years, 2 months ago
Granny Smith Is Vile and Wretched! Apple Tasting Reveals Shocking Reviews
This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of t…
Published on 2 years, 2 months ago
From Doro Wat To Jollof Rice: Marcus Samuelsson On The Rise Of Black Cooking
We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. P…
Published on 2 years, 2 months ago
Holy Foods: Food Myths and Marvels from Cults, Communes and Religious Sects
Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so c…
Published on 2 years, 2 months ago
The Dog-Eat-Dog World of Ballpark Vendors
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we…
Published on 2 years, 3 months ago
Is Pad Thai for Real? Investigating The Truth About National Dishes
Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States? This week, we’re joined by author An…
Published on 2 years, 3 months ago
Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice,…
Published on 2 years, 3 months ago
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and th…
Published on 2 years, 3 months ago