Chef-instructor Adam Dulye Harvests animals into meat, and biologist Yonat Swimmer recounts the life of a swordfish. Cindy Mushet shares tips on baking for the holidays, oyster-shucker champion William "Chopper" Young shares shucking techniques, and television chef Jacques Pépin cooks fast-food at home. Plus, Jonathan Gold takes a culinary trip to Korea, Marion Nestle relates the pet-food recall's connection to food safety for humans; and Evan Kleiman has a fresh Market Report.
Oyster Shucker; Life of a Swordfish; Jacques Pépin; Pet Food
From this Episode:
The Market Report
Evan Kleiman, who takes over for Laura Avery who is on holiday in France, shops for shallots and cipollini onions, which are both in their full flavor this time of year....
Life of a Swordfish
Yonat Swimmer talks about the life of big fish, such as swordfish and tuna, before their lives get interrupted by the fishing line. She is a research fisheries biologist at...
Baking expert Cindy Mushet, author of The Art and Soul of Baking , shares baking tips for the holiday season. She talks about freezing doughs, batters and how to properly...
Jonathan Gold in Korea
Pulitzer Prize-winning food writer Jonathan Gold hits the streets of Korea in search of new culinary treats. In Los Angeles, he recommends bossam (steamed pork belly) served...
Food activist Marion Nestle talks about the pet food recall and its connection to food safety for humans in her book, Pet Food Politics : The Chihuahua in the Coal Mine.
Culinary School Slaughter
Chef-instructor Adam Dulye teaches students how to harvest lamb at the Culinary School of the Rockies in Denver, Colorado. During the two-week "Farm to Table" externship,...
World oyster-shucking champion William "Chopper" Young discusses shucking technique. He won the Guinness World Oyster Opening Championship in Galway, Ireland in September....