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...
9 min, 37 sec
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...
8 min, 23 sec
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...
7 min, 36 sec
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"...
7 min, 45 sec
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...
7 min, 22 sec
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....
6 min, 13 sec
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...
7 min, 21 sec