Good Food
Table Manners; Four-Star Hospitality Secrets; Jitlada
We learn what's it takes to taste like a pro, get advice on life’s modern etiquette issues and share secrets of four-star hospitality. We pan for the best cast iron skillets, discover the spiciest Thai restaurant and farm organic seafood. Plus, we dig up small-space gardening techniques and get a fresh serving of the Market Report.
By Evan Kleiman • • 1h 0m ListenGail Vance Civille and Judy Heylmun taste food professionally, while writer Helena Echlin answers life’s modern etiquette issues and Phoebe Damrosch shares four-star hospitality secrets. Founding editor and host Chris Kimball pans for the best cast iron skillets and Jonathan Gold discovers the spiciest Thai restaurant this year. Scientist Rebecca Goldburg farms organic seafood and aquaculture. Plus, Darren Butler teaches small-space gardening techniques and Laura Avery stops by the Santa Monica Farmers' Market to see what’s in season.
In this episode
8 storiesThe Market Report
Laura Avery chats with Vicki Fan, chef-owner of Beacon , about cooking with silk squash (Chinese sing gua.) On October 8, Vicki will be opening a new grab-and-go, healthy food eatery, The Point, in Culver City.
Read the story7 minTaste Like a Pro
Sensory Spectrum's Gail Vance Civille and Judy Heylmun taste food professionally. They teach courses called "Identifying the Flavor Spectrum" and "Psychophysical Principals and Sensory Evaluation." Getting trained to be a professional taster is no small task.
Read the story7 minTable Manners
Do you know the do's and don'ts of dining solo? What about whether it's okay to bring last night's fragrant leftovers for lunch at work? Chow Magazine Table Manners columnist Helena Echlin dishes advice for the modern soul and answers questions about contemporary etiquette. Music break: Pianolo by Peréz Prado and His Orchestra
Read the story7 minFour-Star Hospitality Secrets
Four-star waiter and author Phoebe Damrosch shares four-star hospitality secrets. In her book, Service Included , Damrosch details her rigorous service staff training for New York's Per Se. It's all about finesse and making the guest comfortable.
Read the story7 minCast Iron Pans
Chris Kimball, founding editor of Cook's Illustrated and host of America's Test Kitchen , pans for the best cast iron skillets. Over the past 30 years nonstick skillets have taken the place of cast iron in most homes.
Read the story7 minThe Gold Standard: Jitlada
Pulitzer Prize-winning critic and LA Weekly columnist Jonathan Gold discovers, Jitlada, the spiciest Thai restaurant this year. Jitlada has been around for ages and was known as the first "nice" Thai restaurant in Hollywood. A year ago, it was bought by a Southern Thailand family, now the menu reflects this type of cuisine.
Read the story7 minAquaculture and Organic Seafood
Environmental Defense senior scientist Rebecca Goldburg talks about organic seafood and aquaculture. Aquaculture is farming that takes places in water. More and more fish that you buy in the store is raised on a farm. But just because it's raised in a controlled environment, it doesn't mean it's organic.
Read the story7 minSmall-Space Gardening Techniques
If you enjoy eating fresh food, how about growing your own food? Horticulturist Darren Butler teaches small-space gardening techniques through Eat Your Veggies .
Read the story7 min
