presented by
Patricia Wells
Journalist, Author and Teacher
Patricia Wells is considered among the most prominent American authorities on French food. For more than 20 years, she has divided her time between Paris and Chanteduc, her farmhouse in northern Provence. 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
Anne Willan
Author, TV-host and proprietor of
La Varenne Cooking School, Burgundy, France
We’re not talking about the foods of our grandparents today; how about the dishes of our great, great grandparents–and long before them? Come join us as Anne Willan, one of the worlds most respected culinary authorities dishes out the joys and horrors of ancient recipes–how some work beautifully in a modern kitchen, while others, perhaps should be prepared solely for our enemies. 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