Appropriation in food, dulce de leche, mastering culinary technique

Hosted by Evan Kleiman Jul. 29, 2017 Food & Drink

From this Episode:

Cultural appropriation in breakfast burritos

If you’re white and you want to make food from a culture that is not your own, you might want to think twice. Gustavo Arellano joins us to discuss what happened when Kali...

12 min

'Salt, Fat, Acid, Heat'

Now, we turn over the mic to a woman some folks at the NPR mothership are calling The Next Julia Child. Samin Nosrat worked with Alice Waters at Chez Panisse in Berkeley...

9 min

Jonathan Gold reviews Rossoblu

This week, LA Times food critic Jonathan Gold dines at Rossoblu in the Fashion District. Listen to find out which Bolognese dishes to order and read Jonathan’s LA Times...

5 min

It's the jam: Dulce de leche

South Americans love dulce de leche. The silky smooth, caramel-colored milk jam is so popular in Argentina, the country’s culture secretary issued a proclamation declaring...

11 min

The Market Report: Raw milk

Raw milk, says Josephine Caminos Orìa, is a required ingredient for making dulce de leche properly. This week at the market, Laura Avery gets a pitch for unpasteurized...

8 min

How to master culinary technique, à la Patricia Wells

The oft untold truth about cooking is that mastery is achieved through repetition. Patricia Wells believes it builds confidence atop a solid foundation of recipes and...

10 min