Jonathan Gold grills up decadent Korean barbecue, while journalist-rancher Bill Kurtis raises grass-fed cattle. Steven Gdula talks about the evolution of the American kitchen, Evan Kleiman gives producer Bob Carlson his third cooking lesson and LeeAundra Temescu shares tips on giving a toast. Plus, Jennifer Snierson talks about real vanilla, Dr. Douglas Bunnell discusses the troubling phenomenon of "drunkorexia" and Laura Avery has a fresh Market Report.
Toast Tips; Kitchen Evolution; Vanilla Beans; Prairie Beef
From this Episode:
Dr. Douglas Bunnell discusses the troubling phenomenon of drunkorexia - an eating disorder combined with alcohol abuse. He talks about the glorification of binge drinking...
Pulitzer Prize winning critic and LA Weekly columnist Jonathan Gold grills Korean barbecue at Park's BBQ in Koreatown. He recommends the pork belly made from Tokyo X...
Steven Gdula traces the evolution of the American kitchen in his book, The Warmest Room in the House : How the Kitchen Became the Heart of the Twentieth-Century American...
Cooking with Bob Carlson: Lesson Three
Good Food host Evan Kleiman is conducting an on-air cooking class with producer Bob Carlson, a relatively inexperienced cook. Here's home movies of Bob's "cautionary tale"...
The Market Report
Laura Avery runs into Paul Shoemaker, former Chef de Cuisine at Providence restaurant. When he's at home he likes to roast chicken. He takes a 3-lb free-range chicken and...
The Art of Toasting
Public speaking coach LeeAundra Temescu shares tips on giving toasts. She talks about the history of the toast, what makes a good one as well as giving a wedding toast....
Prairie Tales and the Beef Revolution
Journalist-rancher Bill Kurtis raises grass-fed cattle and is the founder of Tallgrass Beef Company . He talks about the American prairie, the beef revolution and the...