Clementine’s Annie Miler holds a grilled cheese election, while writer Paul Greenberg discusses "bass" and the current state of the oceans. Gastronomic adventurer Eddie Lin dines on Lebanese lamb fries, Paul Freedman chronicles the history of tastes and chef Jet Tila celebrates Songkran, the Thai New Year. Plus, pastry chef Ramon Perez makes savory desserts, food writer Arthur Schwartz shares Passover recipes and Laura Avery turns up the freshest finds in the Market Report.
Melt The Vote; Fishy Sea Bass; Lamb Fries; Passover Recipes
From this Episode:
Fishy Sea Bass
Writer Paul Greenberg discusses how we've eaten our way through bass because of overfishing and the how the term "bass" is used to substitute different types of fish. He...
Deep End Dining 's fearless foodie Eddie Lin summons up the courage to eat Lebanese "lamb fries" - Beyd Ghanam at Alcazar in Encino. It's sweet and zesty lamb testes that...
Executive pastry chef Ramon Perez adds savory ingredients into sweet dishes. He talks about using squid ink, tumeric, curry and salt to make savory desserts. He oversees the...
The Food Maven , Arthur Schwartz, shares Passover recipes. He also talks about schmaltz, or rendered chicken fat, in Jewish cooking. He is a food writer, editor and cooking...
The History of Taste
Editor Paul Freedman chronicles European, Chinese and Middle Eastern influences in food and tastes throughout history and the current trend in taste in his book, Food: The...
Melt the Vote: Grilled Cheese Election
April is National Grilled Cheese Month, so to honor this occasion Annie Miler is holding her very own grilled cheese election primaries during the first four weeks of April...
Songkran Festival: Thai New Year
Thai embassador chef Jet Tila celebrates Songkran - the Thai New Year - in Thai town in Hollywood. He will do a giant curry cooking demonstration plus a curry cook-off at...