When you buy fancy cheese where do you store it? You know, besides your mouth? While some people may just wrap it up in plastic and throw it in the fridge, that’s actually what you shouldn’t do, as Brendan recently learned. He talks with the inventor of the Cheese Grotto, a new specialty home device that works like a lot like a cigar humidor for your cheese.
Paan is an item, often chewed in India and elsewhere. It is the leaf of a betel plant, wrapped around sweet, savory or aromatic spices, candies and betel nut. Essentially, you chew the paan and it perks you up, freshens your breath, and supposedly acts as a digestif. Rico heads to Artesia to sample some paan, which Chaitnya Vyas expertly crafts with a variety of flavors at K.C. Paan & Chaat House.
For the most part, Americans only know eel from Japanese cuisine like Unagi and Anago sushi. But that might be changing. Sierra Tishgart is the senior editor at New York Magazine's Grub Street food blog and she recently wrote an article about the emergence of eel on New York restaurant menus. Brendan is not a big fan of eel, but to learn more, he met up with her at High Street on Hudson, one of these eel-happy establishments.
Fast food is a $200 billion dollar a year industry in the U.S., but it's actually a staple of some people's diets because it's some of the only food in their neighborhood and because -- shock -- they like the taste. So, Roy Choi and Daniel Patterson - decided to fight fryer with fryer and prove that "fine fast food" is not an oxymoron.
Jamie Oliver started his career as a boyish chef who became an international star with a series of hit British cooking shows. He's got restaurants all over the world and has long led the campaign to make school lunches healthier. His new book, "Everyday Super Food," is full of quick, nutritious recipes. He looks back with Rico at the special that launched his career, then shares a few healthy, delicious holiday dishes... and one super unhealthy one.
Typical Hanukkah fare features foods cooked in oil. Mainly to symbolize the miracle by which a night's worth of lamp oil lasted eight nights... but also because fried food is delicious. So Rico headed over to Redbird -- one of the top restaurants in L.A. -- to sample sophisticated takes on latkes and sufganiyot (a.k.a donuts).
Brendan talks to Christine Haughney, the investigative producer behind "Corkscrewed: The Art of Fake Wine." Learn all about how the fake wine industry has boomed in recent years and the real-life risks oenophiles face with high-end brands.
Thanksgiving is closing in on us. Which means home cooks across the country are crafting Thanksgiving menus and confronting the annual paradox: how do you respect tradition and keep things interesting Let Brendan and Editor-in-Chief Adam Rapoport give you a little rundown of Thanksgiving do's, don'ts, and inventive ways to make use of those leftovers (think: Turkey Pho).
Just in time for a rambunctious Halloween weekend, find out about the night so rowdy, it changed the way we describe rowdy nights. Then wash it down with a strong cocktail that'll paint your tongue red.
Rico gets a very hands-on crash course on the pungent and potent Chinese liquor, from Los Angeles cocktail star Cari Hah -- who developed an entire baijiu-centric menu for L.A.'s Peking Tavern.