Gin and tonic might be long-time BFFs (possibly involved in a torrid love triangle with vermouth) but sometimes it seems like tonic water just isn’t holding up its side of the relationship. Enter Pedro Goncalves, beverage director at the Michelin-starred Oceana Restaurant in New York City, who’s joining the ranks of bartenders making their own tonics in-house. Looks like ol’ gin and tonic might still have some new adventures ahead of them after all.
What has New Yorkers queuing for hours, launching a crazy black-market, and food-blogging so hard? Cronuts, of course. Brendan visited Dominique Ansel Bakery to learn all about the buttery treats - but that doesn’t mean he got to taste one.
Reyhan Harmanci, Deputy Editor of the new food & culture magazine Modern Farmer guides us to La Tacopedia: Enciclopedia del taco which may be the world’s most delicious reference book.
The famed food writer talks about baking anxiety, the dark side of cheese, and crackerjacks - and why we are because we cook.
We grill celebrity chef, restauranteur, and star of cooking/reality shows Bobby Flay with listener questions - and see how well he takes the heat.
Reyhan Harmanci, Deputy Editor of the new food & culture magazine Modern Farmer, explains how to have all the fun of a chicken coop - but pay a little less scratch.
Food writer Cathy Erway on the pros and cons of joining a CSA
Yuji Haraguchi grew up eating ramen but cut his teeth as a prep cook at Italian eateries in New York. Thus was born his brilliant idea: use the classic Japanese noodle to wrap ravioli-style filling.
When Sarah Sproule realized that much of New York City's sea salt was shipped in from hundreds of miles away, she decided to make her own - locally - on the roof of a building in Midtown Manhattan.
A recent LA Times article talked about the rise of "music sommeliers" - professional compilers of music playlists for restaurants - like the folks at Prescriptive Music. Brendan speaks with Prescriptive founder Allen Klevens about creating a song menu for every place... and every person.