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Gochugaru is a type of Korean chili powder made from dried red chili peppers. It has a vibrant red color and a slightly sweet and smoky flavor, with a medium level of spiciness. Gochugaru is a staple ingredient in Korean cuisine and is used to add heat and depth of flavor to many dishes, including…
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In today’s episode, I’m talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers. You’ll hear about her experiences moving from Hollywood to Vermont, her career transition from law to pastry chef,…
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Welcome to another episode of the Flavors Unknown podcast in Mexico City. Usually, I dive deep into the culinary world and the people who make it happen in the kitchen and behind the bar all around the United States. This episode is different from my usual conversations with American culinary leaders or my Taste the Future…
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Podcast: Play in new window | Download (Duration: 42:01 — 71.7MB) | Embed
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Join us for part two of our panel discussion with five of NYC’s rising culinary stars: chefs Jeremiah Stone, Trigg Brown, Rafiq Salim, pastry chef Celia Lee, and mixologist Matt Reysen. Explore their creative processes, sustainability efforts, and challenges faced in their careers. Learn how technology and socio-political climate impact the food and beverage industry….
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Blue Matcha is a unique and visually striking ingredient that has been gaining popularity in the food and beverage industry in the United States. This vibrant blue-colored green tea has been making appearances on menus in restaurants and bars across the country, adding a pop of color and a subtle flavor to a variety of…
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Podcast: Play in new window | Download (Duration: 47:32 — 93.9MB) | Embed
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In today’s episode, you’ll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and…
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Podcast: Play in new window | Download (Duration: 5:27 — 4.2MB) | Embed
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Hoja santa, also known as “root beer leaf,” is a large, fragrant leaf native to Mexico and parts of Central and South America. It has a unique, anise-like flavor and is often used in Mexican cuisine to wrap tamales, seafood, or other dishes. In recent years, hoja santa has gained popularity in the United States…
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Podcast: Play in new window | Download (Duration: 49:11 — 50.9MB) | Embed
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In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami’s Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors. Growing up in Peru, Chef Nando was exposed to…
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Podcast: Play in new window | Download (Duration: 5:09 — 3.9MB) | Embed
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Banana ketchup is a condiment that is popular in the Philippines and other parts of Southeast Asia. It is made from mashed bananas, vinegar, sugar, and spices, and has a sweet and tangy flavor similar to tomato ketchup. While it may not be as well-known in the United States as tomato ketchup, it is becoming…
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Podcast: Play in new window | Download (Duration: 42:36 — 43.0MB) | Embed
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Join us on the latest episode of ‘Flavors Unknown’ as we embark on a culinary journey with Miami’s own Chef Jose Mendin. Originally from Puerto Rico, Chef Mendin shares the base of Puerto Rican cuisine and how it influences his cooking. Hear about his adventurous career journey and the biggest influences that shaped his cooking…
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