EatFeed cooking podcast takes you back in time, across the country, around the world, and back to your own table. We talk about food history, regional and international cuisine, and entertaining at home.
Martin Amada of the Samui Institute of Thai Culinary Arts (SITA) introduces us to key ingredients and explains how and what to order when it comes to salads, noodles, and sweets.
Joan Peterson, author of Eat Smart in Peru, introduces us to regional specialities and provides an introduction to ordering common food in the market or in a restaurant.
Laura Werlin, cheese expert and author of several books on the subject, explains 8 key cheese styles, cheesemaking terminology, and suggestions for what you need to know to make good decisions at the cheese counter.
Bridgette Thorpe of the Matterhorn Restaurant puts you in the know for a later winter meal with explanations of fondue styles and equipment as well as setting the record straight on a few myths and traditions.
Culinary diversity in Chicago; artisanal prosciutto and Michigan wine, Wisconsin butter, Ari Weinzweig from Zingerman's, Terese Allen, and Greg Christian
Ronnie Cummins, the National Director of the Organic Consumers Association, on organic, grass fed, free range, and more terms to help you navigate the grocery store.
William Grimes of the New York Times talks about supper vs. dinner, the mysteries of the entree, and lots of other finds from historical New York menus
a jello revolution: creams, flummeries, champagne gelatin, and horseradish jello; medieval jellies, erotic jellies, and centuries of jellies in every shape, flavor, and color
The first in a series of new shorts in which we serve up a new culinary term to listeners each month. From a la mode to zabaglione, these small bites tickle your tastebuds and enhance your foodie vocabulary.
Justin Spring-The Itty Bitty Kitchen Handbook for cooks in 21st century apartments launches us into a look at the kitchen through history and around the world.
braises, roasts, and casseroles; history of the TV dinner; book interviews: Lydie Marshall and Slow Cooked Comfort; Laura Shapiro and Something From the Oven