Just in time for Valentine's Day -- a show full of sex, food and love. Laura Avery talks to chefs Jean François Meteigner and JD Olsen about romantic dishes for your sweetheart. Bunny Crumpacker reveals how food and sex are deeply intertwined, and Ilene Polansky arouses our tastebuds with us everything we need to know about oysters. Jennifer Steinhauer tells us where to find the best banana cream pie in Los Angeles, and Chloe Doutre-Roussel teaches us how to become chocolate connoisseurs. Jon Gold makes a trip to an Italian hotspot and Janelle Brown shares her grandmother's trip of a different kind -- with pot brownies. Plus, Saveur editor James Oseland highlights his favorites from the magazine's Top 100 list.
The Sex Life of Food; Oysters as Aphrodisiacs, Chocolate Tasting
From this Episode:
It may not be traditional Valentine’s Day fare but for those who want something different for their sweet tooth, we’ve found an authority on an old-fashioned favorite:...
Valentine’s Day would not be complete without chocolate – heart-shaped boxes filled with solid milk, dark and bittersweet chocolate; or truffles, bonbons and cordials with...
When her grandmother’s osteoarthritis degenerated into its painful latter stages, Janelle Brown’s family called upon her with an unexpected task – to make pot brownies for...
The Sex Life of Food
Bunny Crumpacker is the author of The Sex Life of Food: When Body and Soul Meet to Eat , which uncovers the links between food and sex, a complicated dance of hunger and...
Love on the Half Shell
When Aphrodite, the Greek goddess of love (aka “Venus” to the Romans), sprang forth from the sea on an oyster shell and promptly gave birth to Eros (aka “Cupid”), the word...
Saveur Top 100
Each year, Saveur magazine releases their highly-anticipated Saveur Top 100. This year, Good Food was honored on the list as a top food resource for 2007. While we are...
The Market Report - Romantic Dinners
If the way to the heart is through the stomach, then Valentine’s Day is the perfect opportunity to spoil your love with some passion-inducing cuisine. Laura Avery asks two...