The short season of quince has begun in Southern California. Jessica Koslow calls it the perfect fruit for jam makers and Barbara Ghazarian offers some unique ideas for incorporating the nubby fruit in dishes both savory and sweet. Jonathan Gold scores a reservation at LA's most highly anticipated restaurant of the year, and Jacques Pépin remembers his first apprenticeship in the kitchen at age 13. Then, Eddie Lin talks to chef Brendan Collins about what pizza and beer have in common at his new restaurant in Venice Beach. Here to weigh in on corn syrup's recent make-over is Marion Nestle. Plus, Julie Mennella says what you eat when you're pregnant may influence your child's taste, and Akasha Richmond shares tips for making chutney at home.
LA's Sexiest Chef, Corn Syrup vs Corn Sugar, Quince
From this Episode:
The Ultimate Slow Food
Barbara Ghazarian, author of Simply Quince , shares a variety of ways to prepare quince outside of jams, jellies and preserves.
5 min, 48 sec
Making Chutney at Home
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. She offers her tips for making chutney at home.
6 min, 7 sec
Jonathan Scores a Highly Sought Reservation
Jonathan Gold lands a coveted reservation at Michael Voltaggio's Ink . He compares the anticipation and buzz around Ink to when Spago first opened in the 1980's. His...
6 min, 56 sec
Corn Syrup Gets a Makeover
Dr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's...
6 min, 26 sec
Amniotic Fluid and Taste
Julie Mennella is a bio-psychologist at the Monell Chemical Senses Center. Her latest research links amniotic fluid to taste. Mennella describes how mothers can instill...
7 min, 59 sec
A Life in Food
Jacques Pépin is a revered cookbook author and celebrity TV chef. His latest book, Essential Pépin , showcases more than 700 recipes. His PBS cooking show of the same...
6 min, 44 sec
What Pizza and Beer Have in Common
Deep End Diner Eddie Lin interviews chef Brendan Collins about his unique way of making pizza at his new restaurant, Larry's , in Venice Beach. Because of the high salt...
7 min, 46 sec