The Splendid Table's How to Eat Weekends Recipes, Stories and Opinions from Public Radio's Award Winning Food Show podcast is a practical guide to feeding yourself and the ones you love.
The Splendid Table's How to Eat Weekends Recipes, Stories and Opinions from Public Radio's Award Winning Food Show podcast is a practical guide to feeding yourself and the ones you love.
The Key 3 is a series of discussions with great cooks (not just professional chefs) about the three recipes or techniques they think everyone should know. These are master classes for all of us and quite revealing about the cooks themselves.
Rank #1: Lidia Bastianich: The Key 3.
Lidia Bastianich makes ziti with broccoli rabe and sausage, linguine with white clam sauce, and spaghetti with pesto.
Rank #2: Bill Smith: The Key 3.
Bill Smith makes fried oysters, collard greens and banana pudding.
HeritageRadioNetwork.org (HRN) presents “Evolutionaries,” a new radio documentary series featuring the stories behind the stories of individuals who defied conventions and shaped our food landscape. Tune in to hear from personalities who made their mark on our collective food culture, sharing experiences in their own words. Eric Ripert recounts club nights at 6AM. Steve Jenkins reminisces about secretly selling illegal cheeses. Harold McGee recalls how the smell of his mother’s curry sauces clung to his clothes during the school day. “Evolutionaries” is your chance to hear these food visionaries unguarded and unchained from the conventional food media format.
Rank #1: Episode 30: Ruth Reichl.
In a world filled with food writers who take themselves far too seriously, Ruth Reichl continues to be a breath of fresh air. Her creative take on storytelling and restaurant reviews turned food writing upside down. She’s authored a trilogy of best-selling memoirs, a novel and a cookbook. She was the last editor in chief of the now defunct Gourmet magazine. Before that she was the restaurant critic of both The New York Times and the Los Angeles Times, where she was also named food editor. As co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines. Hear Ruth tell her story in this special “Evolutionaries” radio documentary.
Rank #2: Episode 31: Michael Pollan.
Michael Pollan has been celebrated, critiqued and worshiped. He’s a spirit guide for many in the world of food, he’s won numerous awards, and sparked lively debates with his writing. In 2010 he was named one of the worlds 100 most influential people by TIME magazine. He’s the author of six books: Second Nature, A Place of My Own, The Botany of Desire (which also aired as a two hour documentary on PBS), The Omnivore’s Dilemma, In Defense of Food and Cooked. His books are national best sellers that helped guide the national discourse on food and agriculture. The Long Island native is a professor of journalism at the UC Berkley Graduate School of Journalism. Pollan was the Executive Editor of Harpers magazine and is currently a contributing writer to New York magazine and The New York Times magazine. Tune in as he shares his story in his words on Evolutionaries!
Taste Matters, plain and simple. Join host Mitchell Davis, Vice President of the James Beard Foundation, cookbook author, restaurant reviewer, and food scholar, on a journey of exploration of the sense, the cultural construct, and the culinary phenomenon of taste. However much we talk about where our food comes from, how it is produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and eating behaviors have, taste is fundamental. And matters of taste aren’t just the purview of the privileged. We’ll examine personal tastes and collective tastes, biological tastes and acquired tastes, good tastes and bad tastes. We believe that everyone’s food should taste good and that all food can probably taste better. Join us for a delicious half hour program live every Wednesday at 11:00AM ET.
Rank #1: Episode 59: A Taste of Jerusalem.
This week on Taste Matters, host Mitchell Davis is joined by cookbook authors Yotam Ottolenghi and Sami Tamimi who talk about their passion for food and how it has led them to writing a cookbook together with recipes of Jerusalem cuisine. They discuss growing up in varying food cultures and coming together to create traditional recipes for the home cook. Hear Ottolenghi and Tamimi’s take on food in London and the food revolution happening in Jerusalem. They have an incredible history with foods throughout world. Listen as Davis talks with them about their relationship with cooking growing up and where these recipes will take them in the future. This program is sponsored by Whole Foods Market. “Some of the most exciting processes [in making the book] were trying to replicate food memories.” [16:50] “The choices we made [for the book] are very much things that we like to cook and eat.” [25:00] –Yotam Ottolenghi and Sami Tamimi, Authors of Jerusalem: A Cookbook on Taste Matters
Rank #2: Episode 97: David Chang.
Momofuku’s umami king, David Chang, is constantly questioning the institution of taste, and always aiming to progress in the culinary world. This week on Taste Matters, Mitchell Davis invites David into the studio to talk about his expanding restaurant empire, neglected flavors, and agriculture. Though David’s food is often described as bold, hear how David uses the subtlety of Japanese cuisine in his cooking. Find out why contemporary diners are obsessed with the idea of umami, and how David brought kimchi into the food vernacular. How do palates differ internationally? With restaurants in Australia, Canada, and beyond, David has learned the minute differences between the dining public’s tastes. Learn about Japan’s rich farming traditions, and hear how the Internet has been detrimental to food culture. You don’t want to miss this week’s edition of Taste Matters! Thanks to our sponsor, Fairway Market. Today’s break music has been provided by Jack Inslee. “Everything is fusion, and there are only two types of cuisine- good food and bad food. And we’re striving for the former.” [4:05] “Taste matters not just in fine dining, but everywhere.” [5:00] “If your goal is to stay the same, then you’re going to regress… Our goal is to reach a goal that we are never going to reach.” [15:00] “The Japanese have been farming for thousands of years… They have a culture and history of food that we can’t even imagine.” [21:20] — David Chang on Taste Matters
Keeping up with the latest food news, entertainment, and commentary (so you don't have to)
Rank #1: How to Poach an Egg.
The Takeaway George Weld says: Start with cold eggs—they hold together better. Use a fairly deep pot. Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good. Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom. If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.
Rank #2: Eggs Benedict Arnold.
Eggs Benedict and Martin Short have very little in common. Eggs Benedict is made with Canadian bacon; Martin Short is hammy and Canadian. One is served on an English muffin with hollandaise sauce, the other co-starred in ¡Three Amigos! And the comparisons end there, except for the fact that Martin Short and eggs Benedict were two looming obstacles in my relationship with Craig, my boyfriend of nine months. I can't remember precisely when or where it first happened, but my hunch is that we were at Balthazar enjoying one of New York City's best breakfast bargains (eating in a lustrous environment at diner prices). Craig ordered eggs Benedict, and when it came out, he tasted and said, "It's good but not as good as Glo's." Glo's, he informed me, was a small homey diner in Seattle that served the best eggs Benedict anyone could ever fathom.
HearSay with Cathy Lewis is WHRV-FM's locally produced, public affairs radio call-in program that discusses issues important to Hampton Roads. Every Monday through Thursday, we reach more than 52,000 listeners, from Richmond to the Outer Banks of North Carolina.
Rank #1: HearSay Headlines.
Politics, gun violence, immigrant detentions, drug policy, and the death of Jamycheal Mitchell have made the news in our community over the last few weeks. Cathy Lewis will talk about the deeper implications of these stories with reporters, experts, and our listeners.
Rank #2: America in One Room / Heather Cordasco / Sen. Bill DeSteph.
Dr. James Fishkin of Stanford University discusses his unique approach to bringing ordinary citizens together to solve political problems. Then Cathy Lewis talks to two candidates on the ballot in November. Join us at noon on 89.5 WHRV-FM.
A fresh take on dinner: every week two sisters cook and review popular recipes from top food bloggers and chat about life in the kitchen
Rank #1: Episode 85: Budget Dinner Solutions.
Budget -friendly dinner, for whatever reason, can be a bummer. Luckily we found three recipes that won’t break the bank and deliver a luxurious amount of flavor. Get your comfort food fix with Creamy Paprika Pork from Taste of Home. Or avoid dinner out and make Homemade Chicken Yakisoba from Budget Bytes. Last, Taco Tuesday is still on with a budget dinner version of Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce by Cookie and Kate. Now if we could just find a way to make saving money on our cable bill this easy.
Rank #2: Episode 4: You NEED to try this Famous (and famously simple) Red Sauce.
Episode 4: Instant Pot Polenta and the Best Red Sauce Kate gets ambitious with her Instant Pot and makes a double batch of polenta while Betsy explores her interpretation of a legendary red sauce. We also make a great weeknight combo of pan-seared tilapia and roasted green beans with fresh garlic. Rounding out the week, we cook a veggie-friendly Polenta Florentine that would make a nice dinner to have when friends are over. In the smorgäsbȯrd we talk about a family tradition that has roots in our German heritage and is an Instagram darling. This week we cooked... Pan Seared Tilapia : All Recipes and Roasted Green Beans with Fresh Garlic: Epicurious This is less a recipe than two techniques. Pan seared tilapia is a quick and flavorful way to serve fish. Roasting green beans deepens their flavor and makes a workhorse vegetable a little special for a weeknight. Tips: Start your oven ASAP. Get the temperature up, then throw in the green beans. You can sear the tilapia in about 10 mins so make sure your green beans get a head start. If your fish is frozen, you can thaw quickly using a hot water thaw- place your fish in a sealed plastic bad and submerge in hot water, changing the water frequently. Make sure you cook the fish soon after thawing- do not hold in the refrigerator. Polenta Florentine: The Kitchn Florentine usually refers to a dish with spinach in some form or another and in this recipe is combined with a luxurious bechamel sauce. Creamy sauce and spinach with a baked polenta makes this a recipe for the comfort food files. Tips: Make 2 cups of dry polenta using the Instant Pot polenta recipe (using 8 cups water) and reserve half of it for the Polenta Florentine. Spread the hot polenta on a greased or silicone lined half sheet tray and cut into squares when cool. Tile into a baking dish and you’re ready for Polenta Florentine. This is a completely satisfying vegetarian main dish but one could successfully add cooked, crumbled italian sausage with the spinach. See the additional show notes for side salad ideas. Marcela Hazan’s Tomato Sauce: NYT Cooking and Instant Pot Polenta: Bon Appetit This simple tomato sauce is the darling of many a food blogger. For good reason! Marcella Hazan was a groundbreaker for Italian cooking in the US. This particular recipe is short on ingredients yet long on flavor. Making polenta in the Instant Pot is a convenient way to make polenta without standing at the stove. Tips: Make a double batch of polenta with two cups of dry polenta and eight cups of water in the Instant Pot (or on the stovetop, just make sure you have a big enough saucepan). When the polenta is done, pour half of it onto a silpat (if you have it) or lightly greased sheet pan. Chill in the fridge for an hour or so. Use a 2 1/2 inch or so round cookie cutter to cut out rounds or just cut into 2 inch squares. Tile the polenta in an 8 inch baking dish- about 5-6 pieces in three rows. Don't throw away the scraps! Tuck them underneath and around the bigger pieces. Cover the pan and pop in the refrigerator until you are ready to make polenta florentine. Don't skimp or substitute - the recipe works just as written. (I’m especially talking about the butter- it’s essential in this amount. From the Smorgäsbȯrd: Inspiration for Dinner Sandwich Boards Saveur: Build a Better Cheese Plate All about our inspiration: the Swedish Smorgasbord Instagram Cheese-y Things to Follow @thecheeseboard (all cheese boards, all the time) @saveurmag (food magazine with cheese boards, sometimes, but gorgeous pics) @cowgirlcreamery (creamery out of California...so good) @wisconsincheese instagram (the Wisconsin milk marketing board but these Wisconsin girls can’t help but put in a plug…) Additional Show notes: Salads to eat with the Polenta Florentine Radicchio Salad with Walnuts Radicchio and Rocket (Arugula) Salad Green Salad with Oil and Vinegar Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud Got a meal you want us to talk about? Think Betsy's take on the tomato sauce was brilliant? Email us at firstname.lastname@example.org We'd love to hear from you!
A wealth of lively, useful original content on every aspect of food and drink brought to you by the most popular food hot spot on the web, Epicurious. Indulge in your passion for food with videos ranging from cooking technique to Celebrity Chef interviews.
Rank #1: Making Tuscan Beef Stew.
Mazar and her husband prepare their favorite Tuscan beef stew recipe, show us Italian cooking shortcuts, and share tips for making perfect polenta.
Rank #2: Grilling a Steak.
Eat Your Words is the weekly radio dispatch from Cathy Erway, founder of the blog Not Eating Out In New York. Every week, Cathy is joined by authors of books that you just want to eat up -- from colorful cookbooks to food memoirs to exposes on the food industry, it's all meaty topic for discussion. Tune in to learn what's new and happening in the world of food through its literature.
Rank #1: Episode 173: Japanese Soul Cooking.
What is Japanese soul food? Tadashi Ono and Harris Salat join Cathy Erway to explain on this week’s edition of Eat Your Words! Recently, Tadashi and Harris co-authored their third book entitled Japanese Soul Cooking. Tune into this episode to learn how British imports like curry intermingled with traditional Japanese cuisine. How was meat-eating viewed in Japanese culture for many generations? Later, hear Cathy, Tadashi, and Harris talk about the social aspect involved with the preparation of many Japanese dishes. Do Tadashi and Harris have a fourth cookbook in the works? Find out on this week’s edition of Eat Your Words! Thanks to our sponsor, Fairway Market. Music by The California Honeydrops. “Japan doesn’t exist in a duality like Western civilization… Traditional and non-traditional food existed together… Curry didn’t supplant miso soup- they took these foods and made them Japanese.” [10:00] — Harris Salat & Tadashi Ono on Eat Your Words
Rank #2: Episode 371: Where Cooking Begins with Carla Lalli Music.
Cathy is joined in the station with Carla Lalli Music, Food Director of Bon Appetit magazine who recently published her first cookbook: Where Cooking Begins. Carla describes how she came up with the theme of her book—food shopping and how to make it work for your lifestyle—and how she turned that philosophy into a cookbook with more than 70 recipes and half-dozen techniques. Carla challenges the wisdom of shopping for all your ingredients for the week on the weekend and advocates for a more flexible routine, which will probably lead you to more fun in the kitchen. Eat Your Words is powered by Simplecast.
KCRW’s Good Food host Evan Kleiman talks with Pulitzer Prize-winning food writer, the late and great Jonathan Gold of The Los Angeles Times about places you may not have tried yet, but ought to.
Rank #1: Jonathan Gold praises Travis Lett's dive into Japanese gastropub fare at MTN in Venice.
These temaki (hand rolls) are among the stars of Travis Lett’sIzakaya menu at MTN. Photo by Ashley Randall. Travis Lett is credited with defining Venice’s culinary identity with his modern Californian restaurants Gjusta and Gjelina. However, the James Beard Award-nominated chef recently turned his attention to Japanese izakaya fare with his latest Venice opening, MTN. LA Times food critic Jonathan Gold believes that Lett’s rigorous attention to craft and tradition is authentically Japanese. Although he says the temaki, Dungeness crab ramen, and expertly poured beers are not to be ignored, he was most impressed by Lett’s deft touch with vegetables. MTN: 1305 Abbot Kinney Blvd, Venice, CA 90291 | (424) 465-3313
Rank #2: Jonathan Gold steps into David Chang's orbit at Majordomo.
Jonathan Gold calls David Chang’s galbi-seasoned smoked short rib a remarkable dish, though “a commitment” for the diner at $190. Photo by Andrew Bezek. Majordomo is Momofuku founder and chef David Chang’s first restaurant in Southern California and possibly LA’s most talked-about opening of the year. Jonathan Gold prefaces his review of Majordomo by noting that he and Chang have a prior history. For instance, he’s been featured in multiple episodes in Chang’s Netflix series Ugly Delicious and once even wrote for Chang’s now-defunct food magazine, Lucky Peach. Gold nonetheless puts his game face on, recounting the highlights from Majordomo’s Korean-inspired menu. Hear more about David Chang's inspiration for Majordomo in our special extended interview from March 31, 2018. Majordomo: 1725 Naud St., Los Angeles | (323) 545-4880
Our expert chefs show you how to use a pressure cooker to prepare delicious entrees, desserts, and more. Visit www.discoverpressurecooking.com for these recipe and more information about pressure cooking.
Rank #1: 12 Burgundy Beef Stew.
Classic stew ingredients mixed with a red burgundy make this stew extra special. Using a pressure cooker saves time, and Merle and Neva Ellis work together to show you how easy it is to make this delicious recipe. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
Rank #2: 09 Chicken and White Bean Chili.
Learn a new twist on a traditional dish with this flavorful recipe for Chicken and White Bean Chili with Neva Ellis. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.
The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.
Rank #1: 693: Favorite Fall Cookbooks.
We talk with the authors of our favorite fall cookbooks: Danny Mena, Evan Funke, Joanne Chang, Chris Shepherd, T.J. Smith and Kami Ahrens.
Rank #2: 669: An Award-Winning Duo: Susan Feniger & Mary Sue Milliken.
2018 Julia Child Award winners Susan Feniger and Mary Sue Milliken talk about their partnership and the changing face of the American food world.
Today's Food, Drink, and Dining news.Host Ryan Parker shares with you the latest hospitality industry news to keep you up to date.culinarybroadcastnetwork.com
Rank #1: Casa De Chocolates: Berkeley's Chocolates With International Flair- Call in 850-FOOD-USA.
Casa de Chocolates is unique in their view on chocolates.Arcelia Gallardo is the founder of the chocolate company and wants to highlight pre-columbian culture and the flavorsshe grew up with in her home. In today's show hear how Arcelia is working to bring chocolates from mexico to market in the US for fine chocolatiers to use. She has travelled extensively to Europe to learn her craft. Arcelia also shares with us why she thinks the San Francisco Bay Area is great for artisan producers of all kinds. I was so happy to get to talk with her and hear this wonderful story. Please take a moment to see her full collection of chocolates online and order directly from Casa De Chocolates. If you liked this episode of The Food Craftsmen go into iTunes and search "Killer Food with Ryan Parker" and enjoy over 30 episodes of similar content. If you have someone you'd like to recommend to be on The Food Craftsmen show, please dial 850-FOOD-USA
Rank #2: The Story of The Braise.
Tough cuts of meat, or secondary cuts, were the food of peasants long ago. For years grandmothers braised meats like pot roast to serve to the family. Home cooks stumble over the process until, finally, they unlock the secrets of time, temperature, patience, and skill. In today's world having a beautifully braised hunk of beef is found primarily in higher-end, fine dining restaurants. Braising is a cooking method that transforms tough cuts of meats into tender and delicious meals. Braising relies on a combination of two cooking techniques, dry heat cooking, and moist heat cooking. We use the dry heat cooking method to sear the exterior of the meat, causing the browning of proteins known as the Maillard reaction. Then we apply moist heat cooking to break down the collagen which tenderizes it. When I met my fiance, Mikey, the first time I cooked for her I prepared red wine braised short ribs, sauteed brussels sprout leaves and potato puree. The short ribs were glazed with the reduction of the cooking liquid, blended with red wine and fresh herbs. The braised short ribs are tender, juicy, and full of flavor. Mastering braising allows you to approach secondary cuts of meat, ones that you might not have cooked before. Another benefit of braising is you can create a beautiful sauce from the cooking liquid with minimal effort. For braising, you want to choose a suitable broth or stock, along with aromatic vegetables, and herbs. The technique: In a small oven-proof pan, with a little bit of oil and whole butter, brown your meat evenly on all sides. Once your meat is browned, add enough cooking liquid to surround the meat about three-quarters of the way up the meat. The cooking liquid can be an appropriate stock, water, and/or wine. If you choose to use wine, reduce the wine in the pan until it has halved its' starting volume. At that point add stock and bring to a simmer. One important note is to use a pan that is only slightly bigger than the meat you are braising. Having a pan this size keeps you from using lots of liquid. Transfer the pan to the oven set at 200 degrees Fahrenheit. The liquid should be bubbling gently but not at a boil. Depending the size of the cut of meat, you will need to cook it for 3 to 4 hours, or until the meat has become tender and falls off the bone (if there is one). It is important to get your meat between the temperatures of 160 degrees Fahrenheit to 180 degrees. At 160 degrees the collagen begins to break down and transform into gelatin. The process speeds up as you reach 180. Going above this temperature can result in dry meat, and no one wants that. Cool the meat in the cooking liquid, this allows the braised meat to soak up some of the liquid and develop more flavor. The next day, gently reheat the braise until it is warmed through. Pour off most of the liquid through a chinois into a new saucepan. Reduce the cooking liquid until thickened. The gelatin created by the long, slow cooking will produce a sticky, rich, and velvety sauce. Finish the sauce with fresh herbs, and a touch of cold butter. Swirl the butter into the sauce until it is completely emulsified. Glaze the ribs by spooning the cooking liquid that remains in the pan over the meat. The cooking liquid will thicken, and the meat will look lacquered. Place the meat onto a platter, and spoon sauce over the meat. Which meats should you braise? Think of it this way, any parts of an animal which are working muscles are ripe for braising. All of those muscles are full of connective tissue, collagen, and sinew. Today's episode included clips from Renee Schettler Editor In Cheif of Leite's Culinaria. Renee grew up channeling her grandmother, a relentless clipper, and tweaker of recipes, and swooning to the essays in her father’s issues of Gourmet, in which she both lost and found herself. And Matthew Glaser, Chef and good friend of Food Craftsmen. If you would like to leave a clip that could be used in our next episode of Food Craftsmen on PORK BELLY, simply go to foodcraftsmen.com/speak. You can leave your 90-second thoughts on the beautiful pork belly there. We have just released our summer kitchen gear guide. You can get your copy of the guide by going to foodcraftsmen.com/gearguide. Remember. Food is life, and life is great. See you next time on Food Craftsmen.
Food and health podcast by Chicago Tribune Food & Dining reporter Louisa Chu and WBEZ Food & Health reporter Monica Eng.
Rank #1: Episode 5: "Ethnic" v. "White" Food.
This week on the Chewing podcast, co-hosts Louisa Chu and Monica Eng talk “Ethnic” versus “White” food, whatever that means. They discuss with Los Angeles Times restaurant critic Jonathan Gold, also the star of the new documentary “City of Gold”, as well as Lucky Peach editor in chief Chris Ying, and author of The Wurst of Lucky Peach: A Treasury of Encased Meat. Plus Louisa offers Monica the classic Chinese-American dish egg foo young, but Will She Eat It? (Photo: takeout sweet and sour pork, fried, rice, and egg roll in Chicago, by Louisa Chu)
Rank #2: Episode 68: Episode 68: Patel Brothers, Superkhana, Thattu, best sustainable diet.
Louisa Chu visits newest Patel Brothers, the largest Indian grocery chain in North America. Monica Eng talks to a Johns Hopkins researcher about the best diet to save the planet. Louisa learns sweet loves stories behind biscuit desserts at Superkhana International and Thattu. Monica dares her to eat spicy fish roe potato chips, but Will She Eat It?
Chef, author, and host of Travel Channel's "Bizarre Foods," Andrew Zimmern chats with fellow food fanatic and traveler Molly Mogren. They'll discuss what is going on in the food world, give their recommendations for travel and talk about whatever else pops into their heads.
Rank #1: Whole30 with Melissa Hartwig.
At the beginning of next week, Molly will be embarking on a 30-day challenge to eat better with the Whole30. Melissa Hartwig of the Whole30 joins Andrew and Molly to discuss the benefits and challenges of the program. Plus, Andrew and Molly discuss the issues with shipping food.
Rank #2: Wasted.
Andrew and Molly discuss food waste in the United States and what we can do about it. Plus, Andrew tells the tale of his ponytail, they rip on the Suitsy, and Andrew answers why everyone is putting "an egg on it."
From WBEZ Chicago, Chewing the Fat is a weekly podcast with food journalists Louisa Chu and Monica Eng. Together they tackle cooking, dining, culture food policy, culinary characters and more.
Rank #1: CTF Ep 54 Last Meal.
Louisa Chu and Monica Eng dedicate this series finale of Chewing the Fat, Louisa's late dog & companion Kiba Chu, Monica talks pig roasts w/ Jack Hitt and Louisa turns carrots into roast pork-ishness. What? This may be their last CTF meal but find their new "Chewing" podcast at www.chewing.xyz, https://itunes.apple.com/us/podcast/chewing/id1045316879?mt=2 Thank you!
Rank #2: CTF Ep 53 Do or Diet: David Ludwig and Dawn Lerman talk about losing that gut.
Do or Diet: The Chewing the Fat ladies are back hearing from Dr. David Ludwig about his bestseller “Always Hungry” on the best way to finally lose that gut forever. Author Dawn Lerman talks about growing up the daughter of a 450 pound Don Draper who was always trying the food he advertised. And Louisa dares Monica to eat a shaggy piece of old chicken…but will she? Moving forward, you can find us in our new home, www.chewing.xyz.