From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
🎙️ EP193 — Ernesto R. Vecilla, R&D chef at Nourish Ingredients, breaks down how fermentation is engineering plant fats to nail the taste, texture, and mouthfeel of real animal meat, plus what pushed ...
5 Jul 23min
Good Cooks Break Rules: Who Says Pasta Must Be Al Dente?
🎙️ EP191 — Who decided pasta must be al dente? Who said risotto needs a bite? Do cooks really need to follow every rule they inherit? Breaking kitchen rules and questioning culinary dogma.🎧 In This ...
21 Jun 32min
Can Cooks Actually Hack Nostalgia in the Kitchen?
🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?🎧 In This Episode:🗺️ Forget about cuisines...
14 Jun 30min
Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.🎧 In This Episode:🌬️ Ramón P...
7 Jun 30min
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
🎙️ EP188 — Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why ...
31 Mai 38min
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
🎙️ EP187 — If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed à la minute. Everything we've learned and haven't learned about coleslaw.🎧 In This Episode:...
24 Mai 30min
The Garlic Episode: A Professional Cook's Approach to the Clove
🎙️ EP186 — Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic.🎧 In This Episode:🧄 Can there be too much garlic?👨🍳 Ben Morgan's nixtamalized garli...
17 Mai 29min
