Shirley Corriher
Several good features about cooking vegetables, Starch, Potatoes and more.
Susan Hassler, editor-in-chief of the science and technology online magazine IEEE Spectrum, decided to reach out to science and techno geeks who cook. Find out what happened.
Lynne talks with Harold McGee, the man who took food science from the laboratory into home kitchens. He recently updated his classic tome from twenty years ago: On Food and Cooking: The Science and Lore of the Kitchen. He fills us in on the discoveries contained in the 21st century edition. Listen
March 11: Molecular Gastronomy | Listen
This week we take a look at the new kitchen science that has haute restaurant chefs rethinking everything, taking foods apart and putting them back together in ways we can't imagine. The instigator is our guest, chemist Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History.)
March 25: Umami | Listen
If you've always suspected that taste goes beyond science's big four of sweet, sour, salt and bitter your instincts are right. This week we're looking at umami. It's what food types call the "fifth taste." Our guest, David Kasabian, tells us how to use this wunderkind to make everything we eat taste better. Coq au Vin Nouveau, from The Fifth Taste: Cooking with Umami by David and Anna Kasabian, demonstrates the principle.
For the Homeschooling Mom -
Wine critic Matt Kramer, author of Matt Kramer's New California Wine answers the controversial question: can you actually get cheap good wines?
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