Russ Parsons dishes up spring soups, while Eddie Lin dines on Korean blood sausage. Writer Michael Steinberger argues American sommeliers are better than French sommeliers, fromager Todd Jasmin selects tasty, ripe cheeses and Evan Kleiman gives producer Bob Carlson cooking lessons. Dr. Susan Kleiner gets in the mood with food, instructor Marilyn Friedman serves gourmet foods to stimulate writing and Laura Avery finds what's in season in the Market Report.
Mood Foods; American vs French Sommeliers
From this Episode:
Cooking Lessons with Bob Carlson: The Initiation
This week, Good Food host and chef Evan Kleiman begins a series of cooking lessons with producer Bob Carlson. His first task is to make asparagus with fried eggs and parmesan.
Dr. Susan Kleiner explains how foods influence moods in her book, The Good Mood Diet . She argues against low calorie, low carbohydrate diets, talks about "good mood" foods...
There Will Be Blood Sausage
Deep End Diner Eddie Lin tastes soondae, Korean pork blood sausage. Lin recommends soondae houses, Cham Cham Cham and Western Soondae, in Koreatown.
The Market Report
Laura Avery chats with Amelia Saltsman about the joy of sprouting broccoli which has just come into season.
American Sommeliers vs French Sommeliers
Slate wine columnist Michael Steinberger argues that American sommeliers are more interesting than French sommeliers. He made a case for the American wine service in a...