It’s the ultimate, literal example of “nose-to-tail” cooking: chefs are now serving pigs’ tails. The braised tail is somewhere between pork belly and a spare rib – and it’s best if you’re unfazed by fat…or phallic symbols. Rico heads to Los Angeles restaurant The Spice Table to chat about the unusual offering with chef Bryant Ng.
One bakery in Manhattan is making it hard not to hate bread. It's called Arcade Bakery, and their "laminated baguette" has eaters in ecstasy. To find out what it is, Brendan met with owner Roger Gural.
Before Carla Hall was known as the co-host of "The Chew," a "Top Chef" finalist, and the author of several cookbooks, the Nashville native was just a girl who was a deep fan of her grandmother's cooking, especially her cornbread. When she got older and became interested in cooking, she tried to sleuth out how to make it for her family and catering clients. Listen as the celebrity chef remembers a staple of her Southern Sunday suppers and get the recipe for her grandmother's cornbread.