CMN Video: Tasting Sicilian Olive Oil Part 2 - Planeta Chef Mark is joined by Penny Murray of the Planeta Estate in Sicily, who describes the qualities of their 3 olive oils, and their unique process for extracting the oil from their olives.www.planeta.itA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Tasting Sicilian Olive Oil Part 1 - Mandranova Jennifer learns the proper way to smell and taste olive oil from Sylvia di Vincenzo of the Mandranova Estate in Sicily.Look for part 2 where Chef Mark speaks with Penny Murray of Planeta, also in Sicly.www.mandranova.itA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Cocktail Hour - Absinthe At the coming out party in New York for La Fee Absinthe, we are treated to a Parisienne, the classic way to enjoy Absinthe, and we see the "louche" that develops when water is poured over a sugar cube to release "The Green Fairy".A production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Fork in The Road - Sicily Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily!A production of The Culinary Media Network. www.culinarymedianetwork.comMara Eli, Francesco Cafiso "Sicilia" (mp3) from "Made in Sicily The Songs" (Alfredo Lo Faro) Buy at Napster Buy at GroupieTunes Buy at mTraks Download More On This Album

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CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3 The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote. www.rickbayless.comA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: SpeckFest Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced.A production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Fancy Food Show Highlights A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show.A production of the Culinary Media Network.www.culinarymedianetwork.comA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Action Against Hunger Benefit We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death.Please take a moment to donate at www.actionagainsthunger.orgA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods.A production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: How to Make the Perfect Latte Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible!www.ultimatebaristachallenge.comA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Lobster SexJennifer is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to identify male and female lobsters,and also gives us a lesson on the intricacies of lobster sex!http://www.tasteofnovascotia.com/A production of The Culinary Media Network (www.culinarymedianetwork.com).

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Food Philosophy #78: Luscious Nova Scotia LobsterChef Alain Bosse from Taste of Nova Scotia and Pictou Lodge joins me for a little sassy talk about our favorite crustacean and some of Nova Scotia's other culinary delights.P.S. If you've never known the intricacies of male and female lobsters, the chef has a few insights for you -- including full hips and rigid males. Yes.http://www.tasteofnovascotia.com/http://www.pictoulodge.com/Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2 Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.A production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: How to Break Down a Lobster Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff!www.tasteofnovascotia.comA production of The Culinary Media Network. www.culinarymedianetwork.com

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CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1 Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us!A production of The Culinary Media Network. www.culinarymedianetwork.com

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Food Philosophy #77: Chef Samantha IzzoChef Samantha "Mama Red" Izzo from Simply Red Bistro in New York's Finger Lakes region joins me for a chat about her compelling history. Her restaurant (and philosophy) is the perfect amalgamation of her childhood in South Africa, her bluegrass roots and a healthy touch of sass! http://www.simplyredbistro.comMusic: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy #76: The Edge Brownie PanInventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm -- even getting a nod from Martha Stewart herself.http://www.bakersedge.comYou can also find the Edge Brownie Pan in our Gilded Fork online boutique!Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy #75: Restaurateur Sirio MaccioniChef Mark and I sit down with Sirio Maccioni, owner of Le Cirque and Osteria del Circo, to talk about his family empire, his thoughts on modern restaurants -- and what he told the Pope about his wife.www.lecirque.comMusic: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy Video #26: Lillie Belle Farms ChocolatesMy favorite chocolatier Jeff Shepherd joins the Pastry Princess and me for a tasting of Lillie Belle Farms' newest, spiciest, creamiest chocolates, including cayenne caramels and blue cheese truffles. I luvs me some Lillie Belle.http://www.lilliebellefarms.comMusic: Beau Hall (http://www.beaurocks.com/)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy Video #25: Tondo Flavored Balsamic VinegarsAny product that can make my face do that is one worth trying. The new Tondo fruit-flavored balsamic vinegars are to die for -- gorgeous flavors of lemon, citrus, pomegranate and fig. Join me for a taste with artisan purveyor Alessandro Calveri.And...you can buy them in the Gilded Fork Boutique! (https://shop.gildedfork.com)Music: Beau Hall (http://www.beaurocks.com/)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy Video #24: James Beard House TourTake a tour with me through James Beard's former home in NYC. Suffice it to say that anyone with a mirrored ceiling in the bedroom is a hero in my book.Music: Beau Hall (http://www.beaurocks.com/)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

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Food Philosophy Video #23: Denver Chefs at the James Beard HouseJennifer and Chef Mark take a peek behind the scenes at the Gems of Denver dinner at the James Beard House in NYC -- and Jennifer offers a sneak preview of some very sassy quirks in the house itself.Music: Beau Hall (http://www.beaurocks.com/)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).food, food podcast, Reggie Jackson, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo

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