Good Food
LA's Sexiest Chef, Corn Syrup vs Corn Sugar, Quince
Corn syrup is accused of false advertising, the link between amniotic fluid and taste, and Jonathan Gold scores a highly sought seat at LA's hottest new restaurant.
By Evan Kleiman • • 56m ListenThe short season of quince has begun in Southern California. Jessica Koslow calls it the perfect fruit for jam makers and Barbara Ghazarian offers some unique ideas for incorporating the nubby fruit in dishes both savory and sweet. Jonathan Gold scores a reservation at LA's most highly anticipated restaurant of the year, and Jacques Pépin remembers his first apprenticeship in the kitchen at age 13. Then, Eddie Lin talks to chef Brendan Collins about what pizza and beer have in common at his new restaurant in Venice Beach. Here to weigh in on corn syrup's recent make-over is Marion Nestle. Plus, Julie Mennella says what you eat when you're pregnant may influence your child's taste, and Akasha Richmond shares tips for making chutney at home.
In this episode
8 storiesMarket Report
Jessica Koslow, the owner of Sqirl Confitures , calls quince the jam-makers' favorite fruit because of its high pectin content. You'll find one of Koslow’s quince recipes on the Good Food Blog .
Read the story9 minThe Ultimate Slow Food
Barbara Ghazarian, author of Simply Quince , shares a variety of ways to prepare quince outside of jams, jellies and preserves.
Read the story6 minMaking Chutney at Home
Akasha Richmond is the chef and owner of Akasha Restaurant in Culver City. She offers her tips for making chutney at home.
Read the story6 minJonathan Scores a Highly Sought Reservation
Jonathan Gold lands a coveted reservation at Michael Voltaggio's Ink . He compares the anticipation and buzz around Ink to when Spago first opened in the 1980's. His favorite dishes include the young turnips and radishes and the beef tartare with horseradish cream.
Read the story7 minCorn Syrup Gets a Makeover
Dr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's also the author of numerous books and publications and makes public appearances on the topics of nutrition and health. Her blog is Food Politics .
Read the story6 minAmniotic Fluid and Taste
Julie Mennella is a bio-psychologist at the Monell Chemical Senses Center. Her latest research links amniotic fluid to taste. Mennella describes how mothers can instill good eating habits in children in the womb.
Read the story8 minA Life in Food
Jacques Pépin is a revered cookbook author and celebrity TV chef. His latest book, Essential Pépin , showcases more than 700 recipes. His PBS cooking show of the same name launches this month.
Read the story7 minWhat Pizza and Beer Have in Common
Deep End Diner Eddie Lin interviews chef Brendan Collins about his unique way of making pizza at his new restaurant, Larry's , in Venice Beach. Because of the high salt content in the air near the beach Chef Collins turned to a brewer's technique to flavor his crust in lieu of salt.
Read the story8 min
