The Ingredients of Success: Chef Rob Rubba's Unique Approach
In today's episode, we sit down with Chef Rob Rubba, the creative force behind the acclaimed restaurant Oyster Oyster in Washington, DC, and recent recipient of a James Beard Award. We discuss his South Jersey upbringing, his experiences working under renowned chefs like Gordon...
Gochugaru: Elevate Your Cooking with This Secret Ingredient
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...
Gesine Bullock-Prado: Seasonal Baking & Vermont Flavors
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...
The Flavors Unknown Guide to Mexico City's Vibrant Food Scene
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...
Chefs of New York: Top 5 Innovative NYC Culinary Leaders
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...
Blue Matcha: Revolutionizing Food & Drink with Color
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...
Innovative Insights: NYC Chefs Talk Culture and Creativity
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...
Hoja Santa: From Cocktails to Culinary Favorites
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...
Itamae: A Family Affair of Peruvian and Japanese Flavors
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...
The Sweet and Tangy World of Banana Ketchup
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...
Jose Mendin's Secret to Blending Cultures and Flavors in Cooking
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...
Tasting The Future: Unleashing the Flavor Potential of Aji Amarillo
Aji amarillo is a type of chili pepper that is native to Peru and is commonly used in Peruvian cuisine. It has a bright orange color and a slightly fruity, spicy flavor that adds depth and heat to dishes. Aji amarillo is a staple...