Presented by
Cynthia Clampitt
Come enjoy a trip through Mongolia, from Lake Khuvsgul in the north to the Gobi in the south, and across the vast expanses of the central plains, where Ghengis Khan once marshaled his Golden Horde. So what does this have to do with food? Continue reading
Presented by
Joan Reardon
In more than thirty books, M.F.K. Fisher forever changed the way Americans understood not only the art of eating but the art of living. Whether considering the oyster or describing how to cook a wolf, she addressed the universal needs “for food and security and love.” Continue reading
In Southeast Asia, Palm Sap Is Transformed Into a Sugar
That Hits Sweet, Smoky and Bitter Notes
Presented by
Join Robyn Eckhardt and David Hagerman
Palm sugar, a key ingredient in most Southeast Asian cuisines, is little known outside the region. Few fans of the dishes that benefit from palm sugar’s low-key sweetness are aware of the laborious process that turns palm sap into gold; fewer still know that this sweetener’s flavor profile can vary widely as a result of sap origin, production process and attention to detail on the part of the producer. Continue reading
Presented by
Steven L. Katz
Steven L. Katz, author of “Chicago’s Big Apple” (The Chicago Tribune, January 10, 2007) reveals the whole sugar cinnamon glazed story of the baked German apple pancake in Chicago. Continue reading
Presented by
Chef Brooke Brantley
Ever ask yourself, “When did everyone suddenly become a foodie?” Or, “What really prompted all this fascination with food?” To answer that, you’ll have to turn the clock back to the ‘90s … the 1790s, that is, and see what Thomas Jefferson was up to before and after he penned the Declaration of Independence. Continue reading