Tasting the Impossible Burger, salt, butter and spirulina

Hosted by Evan Kleiman Jul. 15, 2017 Food & Drink

We taste the latest vegan beef poseur on the market at Crossroads Kitchen, sample fancy salts with n/naka pastry chef Leslie Bilderback and learn about the history of butter-making from Elaine Khosrova. Plus: Jonathan Gold braves the lines at Pizzana in Brentwood, while Laura Avery shops for spirulina at the farmers market.

From this Episode:

Tasting the Impossible Burger

We kick off this week’s show at Crossroads Kitchen , an upscale plant-based restaurant in West Hollywood, to taste the Impossible Burger . It’s the latest beef poseur to...

12 min

Salt of the earth

Salt, it could be argued, is the most important ingredient in the global kitchen. As it performs the simple task of enhancing flavor, salt can also be used to leach out...

11 min

Jonathan Gold dines at Pizzana

This week, Jonathan Gold braves the lines to try the neo-margherita pie at Pizzana in Brentwood. Tune in to hear what makes Daniele Uditi’s hand-thrown Neapolitan-style...

8 min

Spread the word

Whether slathered on an ear of summer corn or a compact pat combined into a gooey melt of maple syrup on a pancake, butter is magical. While the essentials of butter-making...

16 min

The Market Report: Spirulina

This week at the Main Street Farmers Market in Santa Monica, Laura Avery shops for spirulina with botanist Paul Cathcart, who grows the blue-green algae at Go Spiral Farms...

8 min