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Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles,…
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In today’s episode, I talk to Chef Brad Kilgore, the Miami-based chef who has been named “Best New Chef in America” by Food and Wine Magazine. His Florida-American cooking style blends multi-cultural elements that have helped put his food on the map in Miami and beyond. You’ll hear about Kilgore’s childhood memories and how they…
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Podcast: Play in new window | Download (Duration: 6:32 — 5.1MB) | Embed
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Sambal is a spicy condiment or sauce that has gained popularity in the United States in recent years, thanks to its versatility and bold flavor. Originally from Southeast Asia, sambal sauce is made with chili peppers, shallots, garlic, and salt, and may also include other ingredients such as vinegar, sugar, and shrimp paste. It is…
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Podcast: Play in new window | Download (Duration: 27:10 — 44.0MB) | Embed
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In this episode, we bring together three expert chefs from across the United States – Masako Morishita from Washington D.C., Carlo Lamagna from Portland, Oregon, and Fermín Nuñez from Austin, Texas – to discuss the importance and influence of culinary techniques in the world of food. Drawing from my new book “Conversations Behind The Kitchen…
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Podcast: Play in new window | Download (Duration: 42:05 — 68.0MB) | Embed
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In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef. You’ll hear about her cooking competition experiences, her food concepts at South and Pine, and how she…
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Podcast: Play in new window | Download (Duration: 37:03 — 64.7MB) | Embed
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In today’s episode, I talk to Chef Hari Cameron, Chef Andrew McLeod, and Pastry Chef Sam Mason. This is a panel discussion about Creative Decisions developing the conversation started in Chapter 5 of my book, Conversations Behind the Kitchen Door. You’ll hear about how each chef approaches the creative process, and how creativity shifts through…
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Podcast: Play in new window | Download (Duration: 52:04 — 93.8MB) | Embed
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In today’s episode, we are traveling to Madagascar! I talk with Chef Elizabeth Falkner, Mixologist Shannon Tebay, and Chef Michale Gulotta about our trip to Madagascar. The winners of the Vnlla Extract Co. challenge accompanied me on a tour with the vanilla producer, Symrise. You’ll hear about their experiences in Madagascar and their impressions of…
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Podcast: Play in new window | Download (Duration: 30:28 — 52.5MB) | Embed
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Today’s episode is about my book Converstion Behind The Kitchen Door. The episode is a little different from the usual interview format. To celebrate my first book release, I’ll be dedicating this episode to the adventures of writing and publishing my book, Conversations Behind the Kitchen Door. You’ll hear what inspired me to write a…
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Podcast: Play in new window | Download (Duration: 53:24 — 88.9MB) | Embed
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In today’s episode, I talk to Nathanial Zimet. He is an accomplished chef in New Orleans running two restaurants, Boucherie and Bourée, both located in the Carrollton neighborhood. He also runs Boucherie Feeds, a program that collaborates with local schools to feed balanced meals to school children. You’ll hear about his experience in Le Cordon Bleu, working…
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Podcast: Play in new window | Download (Duration: 47:28 — 80.5MB) | Embed
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In today’s episode, I talk to Mikey and Rinne, hosts of the podcast Mikey & Rinne Eat In. Rinne is an acupuncturist and herbalist and Mickey is a CIA graduate and food consultant. As passionate Portland-based foodies, the couple share new recipes, talk about exciting ingredients, and discuss food history and politics on their show. …
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