Summary: Get all the Eat Feed podcasts in this single feed. In Season, Amuse-Bouche, and EF Midwest.
Anne Bramley talks with Jacques Pepin, and Alissa Altman, from Leite's Culinaria, gets philosophical about New England grillers.
Spring rhubarb, foraging for dinner, Indiana tastes great.
Undiscovered deliciousness with watercress and entertaining farmers' markets
Sebastien Cannon from The French Pastry school with an introduction to everything you need to know to navigate the French pastisserie.
Wisconsin cafes, favorite eateries around the Midwest, and the secrets of Waukesha waters
Easter, Symbolic, delicious eggs and feasting for Shakespeare's birthday
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.
Roast lamb and artisanal sheep milk cheese for Easter and the early days of food on the radio
Matzoh in the Southern US and celebrating the rites of spring
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.
Eating locally in winter, Horlick's, Korean food in Chicago
Marty Christy of seventypercent.com on beans, percentages, plantations, and ingredients.
Tamales for Candelaria and an alternative Mardi Gras
Aquavit for a cold winter night and Victorian skating party
Culinary diversity in Chicago; artisanal prosciutto and Michigan wine, Wisconsin butter, Ari Weinzweig Zingerman's, Terese Allen, and Greg Christian