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...
Leadership Styles in the High-Pressure World of Restaurants
Today, we have a special episode of the flavors unknown podcast as we delve into the topic of leadership sttyles in the hospitality industry. Our guests for this episode are a panel of experts in the field, including renowned chef and restaurant owner of...
Tasting the Future: A Natural Sweetener Date Syrup
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...
Exploring the Multi-Cultural Influences of Chef Brad Kilgore's Food
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...
Tasting the Future: How to Add Heat and Flavor with Sambal
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...
Beyond French Culinary Techniques in the Kitchen
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...