Chefs Ori Menashe and Genevieve Gergis pay homage to their Middle Eastern heritage in their sophomore restaurant cookbook, “Bavel.” In a year of hours clocked in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the history of the surprising science behind the field of home economics. TASTE editor Anna Hezel weighs in on the benefits of nonstick cookware. Australian chef Josh Niland approaches fish butchery with sustainability and suggestions on how to use every component of a fish. Market correspondent Gillan Ferguson talks about melons with farmer Alex Weiser and Chef Sarah Hymanson of Kismet. Los Angeles Times restaurant critic Bill Addison heads south to Anaheim for Yemeni cuisine.
Home economics, nonstick pans, Middle Eastern dishes, and fish butchery
From this Episode:
Lifting the flavors of Middle Eastern cuisine in the Bavel cookbook
Chefs Ori Menashe and Genevieve Gergis said they were born into the concept of Bavel, their Middle Eastern restaurant in the Los Angeles Art District, pulling on memories...
Beyond stirring and stitching: The women behind home economics
Florence Falk was just one “radio homemaker” who broadcast recipes, household tips, and stories of life on the farm to a hungry audience. Photo courtesy of Iowa Women’s...
Sticking around: The evolution of nonstick cookware
“Nonstick pans are not a ‘one size fits all’ kitchen pan,” says TASTE senior editor Anna Hezel. The technology behind nonstick is a century in the making and is constantly...
Scaling down the catch: Josh Niland on using every part of a fish
Many countries and cultures across the world make a conscious effort to use the whole animal in cooking. Australian chef Josh Niland would love home cooks to see fish as...
Ripening off the vine: melons are at the market
Market correspondent Gillian Ferguson catches up with Alex Weiser of Weiser Family Farms , who has become as known for his melons as he has for his potatoes.