Mori Ex Cacao; Bacon Salt; Liquid Nitrogen in the Kitchen

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We discover gourmet soul food, bacon salt and salt brining tips. We revolutionize simple food, learn about edible films that fight food-borne illnesses, and get the pros of eating a high fat diet. Plus, we make elegantly spooky chocolate skulls and learn the wonders of liquid nitrogen in the kitchen.

Jonathan Gold finds “larky” soul food in Eagle Rock. Justin Esch passes the bacon salt, while writer Russ Parsons shares salt brining tips. Author Alice Waters revolutionizes simple food and Kim Severson talks about using edible films and coatings to help fight food-borne illnesses. Science journalist Gary Taubes defends the high fat diet and Valerie Gordon makes elegantly spooky chocolate skulls. Plus, Kirsten Sanford tells how to use liquid nitrogen in the kitchen and Laura Avery finds what’s in season in the Market Report.

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Bob Carlson, Jennifer Ferro, Thea Chaloner, Candace Moyer, Connie Alvarez, Holly Tarson