The Nugget Man: Dr. Robert Baker (Rerun)

The Nugget Man: Dr. Robert Baker (Rerun)

This week, I'm taking a look back to my first ever podcast (recorded in 2011) when I sleuthed the incredible legacy of food scientist Dr. Robert C. Baker.

Dr. Baker completely transformed how people consume chicken. Prior to his work, Americans largely farmed chickens for egg production and ate an average of just 15 lb of chicken per year. After his work at Cornell University developing 40+ poultry innovations, American chicken consumption skyrocketed to 90 lb/year! It was Dr. Baker, not McDonald's, who is credited with the invention of the chicken nugget nor did he profit from or seek accolades for his innovation.

One of Dr. Baker's proudest achievements was inventing the recipe for barbecued Cornell Chicken. This tasty dish was served at the New York State Fair's Chicken Coop run by the Baker family for 70 years. Sadly, The Chicken Coop recently closed for good, marking the end of an era.

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I Talk Tarte Tatin with Pastry Chef Joanne Yolles

I Talk Tarte Tatin with Pastry Chef Joanne Yolles

Toronto pastry chef Joanne Yolles and Marion Kane Food Sleuth® discuss apple desserts in general and that delicious French confection Tarte Tatin in particular.

13 Syys 20139min

Midland's First Annual Butter Tart Festival: A Tribute to Canada's Iconic Dessert

Midland's First Annual Butter Tart Festival: A Tribute to Canada's Iconic Dessert

In mid-June, 2013, I sleuthed the inaugural butter tart festival in Midland, Ontario, and chatted with the contest judges including artist Charlie Pachter, Midland’s mayor and police chief and the fes...

24 Kesä 201310min

"Where Chefs Eat" - My chat with the book's editor Joe Warwick

"Where Chefs Eat" - My chat with the book's editor Joe Warwick

"Where Chefs Eat" is a collection of 2500 places - from high-end restaurants to hot dog stands - recommended by 450 chefs from around the world. Its editor is British restaurant writer Joe Warwick.

9 Kesä 201311min

Cookbooks: Living History, Personal Treasure and Popular Prey for Sticky Fingers

Cookbooks: Living History, Personal Treasure and Popular Prey for Sticky Fingers

In this podcast, I’m talking cookbooks: Why they’re so popular, why we hold them so dear and why I was so devastated when many cherished volumes from my 1,000-plus cookbook library went missing. I tel...

26 Touko 201324min

Hospitality & Addiction Part 3: Michael Quinn

Hospitality & Addiction Part 3: Michael Quinn

In the early 1980s, British chef Michael Quinn was at the height of his game. A celebrity in his own right, Michael oversaw the kitchen at London's Ritz Hotel and was internationally renowned. But a f...

22 Helmi 201311min

Hospitality & Addiction Part 2: John Higgins

Hospitality & Addiction Part 2: John Higgins

John Higgins is a Scottish chef who, despite his rapid rise to fame, has both feet firmly planted on the ground. Now, as director of George Brown College's Chef School in Toronto, John helps prepare y...

22 Helmi 201311min

Hospitality & Addiction Part 1: Marc Thuet

Hospitality & Addiction Part 1: Marc Thuet

French-born celebrity chef Marc Thuet starred in a reality TV series called Conviction Kitchen, wrote a cookbook and was at the helm of many successful restaurants. He now owns Petite Thuet bakeries i...

22 Helmi 201313min

Waldorf Salad: The Icon Lives On

Waldorf Salad: The Icon Lives On

I chatted with executive chef David Garcelon as he prepared a Waldorf Salad on the 18th floor of the Waldorf Astoria Hotel in midtown Manhattan. With clips from Cole Porter’s famous song: 'You’re the ...

17 Tammi 201311min

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