THE FOOD SEEN
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Top 10 THE FOOD SEEN Episodes
Goodpods has curated a list of the 10 best THE FOOD SEEN episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to THE FOOD SEEN for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite THE FOOD SEEN episode by adding your comments to the episode page.
Episode 75: Eleven Madison Park: The Cookbook
THE FOOD SEEN
11/01/11 • 37 min
On today’s THE FOOD SEEN, the duo behind Eleven Madison Park, Chef Daniel Humm and GM Will Guidara, leaf through the pages of their new magnum opus, Eleven Madison Park: The Cookbook. We’ll be joined on air by their food photographer, Francesco Tonelli, to discuss the process, plating, and photography, behind such a tome. This episode is sponsored by Whole Foods Market.
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02/26/19 • 48 min
On today’s episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it’s less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness.
Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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Episode 347: The Flavor Matrix with James Briscione
THE FOOD SEEN
03/06/18 • 27 min
On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut).
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Episode 357: The Negroni
THE FOOD SEEN
06/05/18 • 36 min
On today's episode of THE FOOD SEEN, we mix up a Negroni cocktail, as Campari (the storied Italian bitter liqueur) celebrates Negroni Week. It only makes sense to speak to three Negroni ambassadors, as analogy to the cocktail's 1:1:1 recipe ratio. First, Gary "Gaz" Regan's recounts his book, "The Negroni" and the century old tale of Count Negroni's drink order which changed the face of cocktail culture. We'll sit at the bar with Naren Young of Dante, who's cocktail list boasts a Negroni on tap at his aperitivos in his all-day eatery. Sother Teague of Amor y Amargo (and Heritage Radio Network's The Speakeasy), stops by the studio to iterate on the classic cocktail, creating contemporary variations, while still staying true to the Negroni's bitter past.
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Episode 354: Gaz Oakley, Avant Garde Vegan
THE FOOD SEEN
05/15/18 • 25 min
On today's episode of THE FOOD SEEN, Gaz Oakley grew up on the south coast of Wales in the UK. He aptly chose catering as a subject for his GSCE when he was 14 years old, and from there on out, food became his core. For years, Gaz cooked in hotels, restaurants, but it wasn't until a few years ago, that he decided to become vegan, and truly found his food voice. Avant Garde Vegan, started as an Instagram feed, @avantgardevegan, now with over 200K followers, and then became a YouTube channel, now with over 400K subscribers. He's now released his first cookbook, Vegan 100, and challenges the modern precepts of veganism, with fun, flavorful recipes, that you don't have to just be a vegan to enjoy.
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Episode 353: Reclaim Design
THE FOOD SEEN
05/08/18 • 26 min
On today’s episode of THE FOOD SEEN, no one sets a scene like Southern boys, Ben Knox and Christopher Spaulding of Reclaim Design. Their narrative driven designs are inspired by years in theatre, and have somehow made a home in many a cookbook (e.g. The Art of the Cheese Plate, Eat What You Watch, Toast Water, Hot Cheese, Captain's Cocktails, Crimes Against Whiskey, Ranch, Tiki ... to name a few). Like an actor ability to story tell, the costumes they now lay are tabletops. From vintage tableware, to vintage desserts, Knox and Spaulding use pieces from their own lives to intersect this delicious world they've made for themselves.
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Episode 358: Christina Lecki, Reynard
THE FOOD SEEN
06/12/18 • 35 min
On today's episode of THE FOOD SEEN, Christina Lecki runs Reynard, a wood-fire restaurant in Brooklyn's Wythe Hotel, with an ambition of being 100% sustainable. There's a whole animal butchery program, a 24-hour cooking schedule, food scraps are made into meals, and even dye the fabrics used at the table. While food is one of the top emitters of greenhouse gas, Lecki is the opposite of hot air, putting her operations money where her mouth is, funding farmers as natural resources; a return on investment we can relish.
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02/06/18 • 20 min
On today's episode of THE FOOD SEEN, we break into the batteria (a series of barrels in descending size, and different woods) of Mariangela Montanari, a REAL balsamic vinegar maker from Modena (Italy), the land of fast cars, and slow food. At La Ca' Dal Non, her acetaia (vinegar brewery), balsamico tradizionale DOP has been produced for generations, but it's only in the past 50 years that it's been shared outside of the family. Luckily, 100 ml bottles of "black gold" are now imported in by Gustiamo, allowing us to taste, and truly experience, the history of balsamic vinegar.
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03/21/17 • 33 min
On today's episode of THE FOOD SEEN, Daniel Liberson became a vinegar maker by way of preservation; a 200 acre estate in Delaplane, Virginia, once surveyed by George Washington himself, was site to a rampant herd of cattle trampling the banks of the Boiling Branch Stream. This tributary empties into the Potomac water supply, and was being polluted with the cows' waste. Liberson's family converted the land into a nature conservancy, protecting the flora and fauna whilst the Army Corps of Engineers began the largest stream restoration in Virginia's history. Liberson, a long time restaurant cook, became a vinegar maker by way of noninterventionist foraging, founding Lindera Farms, with the natural produce that surrounded him. Now, aromatic bottles of acetic acid (vinegar), glow with perfumes of the seasons, their flavors meant to last all year round: Black Locust, Blackberry, Elderflower, Heirloom Pepper, Hickory, Honey, Paw-Paw, Persimmon, Ramp (which taste like "drunk nachos") and more...
Episode 217: Sean Brock
THE FOOD SEEN
12/16/14 • 30 min
On today’s episode of THE FOOD SEEN, we share the tradition of Southern storytelling with Sean Brock, chef of McCrady’s, Husk,Minero, in Charleston SC and Nashville TN. The son of a coal mining family in rural Wise County, Virginia, Sean never forgot his Appalachian upbringing while finding himself in the Lowcountry. It all started over a simple bowl of Hoppin’ John, and continued itself with a side of cornbread. These dishes are emblematic, not only in the South, put as far as West Africa for the Gullah people. To understand his roots better, Sean researched and traveled, in hopes of reviving ingredients, preserving said tradition, through seed saving, and working with Anson Mills and their Carolina gold rice. Sean celebrates this journey in his debut cookbook, HERITAGE, fittingly holding a handful of heirloom beans on the cover. Of course there’s BBQ, the smell of smoke, and a sip of whiskey or two, but it’s really about his manifesto, and finding yourself through cooking. Then the food has much meaning far deeper than fried chicken. This program was brought to you by Edwards VA Ham.
photo by Andrea Behrends
“I’m a very obsessive person. When I get excited about something I take it way too far.” [13:00]
“The most important thing we can do is raise awareness. As chefs we have an incredibly opportunity to do that with a plate of food.” [16:00]
“There’s way more bad BBQ than there is good BBQ and it didn’t used to be that way.” [20:00]
“These days, we’re able to cook strange species of seafood and people trust us now. as chefs it kind of came out of necessity – we were overfishing. 25:00
–Sean Brock on The Food Seen
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FAQ
How many episodes does THE FOOD SEEN have?
THE FOOD SEEN currently has 409 episodes available.
What topics does THE FOOD SEEN cover?
The podcast is about Photography, Art, Visual Arts, Design, Podcasts, Arts, Talk Radio, Interviews and Food.
What is the most popular episode on THE FOOD SEEN?
The episode title 'Episode 75: Eleven Madison Park: The Cookbook' is the most popular.
What is the average episode length on THE FOOD SEEN?
The average episode length on THE FOOD SEEN is 36 minutes.
How often are episodes of THE FOOD SEEN released?
Episodes of THE FOOD SEEN are typically released every 7 days.
When was the first episode of THE FOOD SEEN?
The first episode of THE FOOD SEEN was released on May 25, 2010.
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