Gourmet's Diary of a Foodie Video Podcast
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Looking at the world food-first, Gourmet's Diary of a Foodie is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes.
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http://www.gourmet.com/diaryofafoodie/
Ep. 53 - La Cocina Andaluza: The Flavor of Flamenco
Author: WGBH and Zero Point Zero Production Inc.
Fri, Oct 30, 2009
Travel to the southernmost part of Spain--AndalucÃa, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes and spontaneously burst into song while cooking. Meet a local farmer who is committed to producing jamón ibérico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of AndalucÃa¿s most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home.
 Download File - 178.9 MB
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Ep. 52 - Montreal: Cooking on the Wild Side
Author: WGBH and Zero Point Zero Production Inc.
Fri, Oct 23, 2009
In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the méthode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant¿s quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan.
Download File - 178.9 MB
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Ep. 51 - Chile Peppers: Playing with Fire
Author: WGBH and Zero Point Zero Production Inc.
Fri, Oct 16, 2009
What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country¿s cuisine. In Oaxaca, family and friends come together to make Mexico¿s most patriotic dish--Chiles en Nogada. Join John "Doc" Willoughby, executive editor of Gourmet magazine, in ¿anliurfa, Turkey, as he researches a story on Urfa and Mara¿ peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.
Download File - 178.9 MB
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Ep. 50 - Tuscan Simplicity
Author: WGBH and Zero Point Zero Production Inc.
Fri, Oct 09, 2009
Tuscany abounds with pride and passion for local ingredients. Meet the area¿s masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city¿s 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany--and, perhaps, the world.
Download File - 178.9 MB
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Ep. 49 - The Collective
Author: WGBH and Zero Point Zero Production Inc.
Fri, Oct 02, 2009
Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They¿re helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system--from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients.
Download File - 178.9 MB
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Ep. 48 - Turkey: Iftar in Istanbul
Author: WGBH and Zero Point Zero Production Inc.
Fri, Sep 25, 2009
Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John "Doc" Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.
Download File - 178.9 MB
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Ep. 47 - Tasmania: The Next Culinary Frontier
Author: WGBH and Zero Point Zero Production Inc.
Fri, Sep 18, 2009
With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania¿s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world¿s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania¿s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.
Download File - 178.9 MB
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Ep. 46 - Korea: Ancient Food, Modern World
Author: WGBH and Zero Point Zero Production Inc.
Fri, Sep 11, 2009
In Korea, food doesn¿t simply influence culture; it defines it. Korea¿s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog¿o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.
Download File - 178.9 MB
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Ep. 45 - Farm to Fork
Author: WGBH and Zero Point Zero Production Inc.
Fri, Sep 04, 2009
Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant¿s garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away--beet greens.
Download File - 178.6 MB
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Ep. 44 - Oaxaca: Food of the New World
Author: WGBH and Zero Point Zero Production Inc.
Fri, Aug 28, 2009
Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico¿s best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.
Download File - 178.9 MB
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Ep. 43 - Ancient Traditions
Author: WGBH and Zero Point Zero Production Inc.
Fri, Aug 21, 2009
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you¿ll meet a woman who has dedicated her life to preserving Chile¿s unmatched tuber diversity of more than 200 varieties. Along southern India¿s Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
Download File - 178.9 MB
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Ep. 42 - India & Vietnam: Complex Cuisine
Author: WGBH and Zero Point Zero Production Inc.
Fri, Aug 14, 2009
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country¿s pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
Download File - 178.7 MB
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Ep. 41 - Hawaii's Big Island: Food Lover's Paradise
Author: WGBH and Zero Point Zero Production Inc.
Fri, Aug 07, 2009
How can an island with barely any native produce evolve into a food lover¿s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won¿t find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.
Download File - 178.7 MB
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The Collective: Sierra Juarez
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jul 17, 2009
We travel to the remote region of Sierra Juarez and the village of Quahima Loiyes (elevation: about 10,000 feet). It¿s part of the group of eight villages called Pueblos con ancamados, or "villages run by the people.
Download File - 48.5 MB
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Turkey: Turkish Flatbread
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jul 10, 2009
Possibly one of the oldest forms of Turkish flatbread, pide has become an ever-present symbol of Ramadan. Authentic sesame-sprinkled pide takes hours to prepare. We visit the Has bakery, which carries on this ancient 150-year-old tradition.
Download File - 24.2 MB
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Turkey: Ramadan
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jul 03, 2009
It¿s the holy month of Ramadan, so we gather for the Iftar feast with a family who leads us through their culinary journey.
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Tasmania: Alistair Wise
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jun 26, 2009
World-famous pastry chef Alistair Wise has returned home to Tasmania, where he is finding new and creative ways to use preserves from his mother¿s kitchen.
Download File - 45.1 MB
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Tasmania: Wagyu Beef
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jun 19, 2009
With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a culinary utopia. Visit Tasmania's first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world's highest-quality beef.
Download File - 44.3 MB
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Korea: Royal Cuisine
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jun 12, 2009
Korea's food remains tied to a venerable past, with cooking techniques that reflect its royal dynasties. Join us for a Royal Court feast for a king.
Download File - 35.8 MB
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Korea: Pyog'o Mushrooms
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jun 05, 2009
Join us for a look at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple.
Download File - 35.9 MB
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Korea: Kimchi
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 29, 2009
Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years.
Download File - 35.4 MB
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Tuscan Simplicity: Talamone, Italy
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 22, 2009
Tuscans are passionate about preserving their superb resources, especially their pristine coastline. One fisherman discusses his vision of a sustainable fishing industry.
Download File - 39.3 MB
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Tuscan Simplicity: Dario Cecchini
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 15, 2009
Dario Cecchini is arguably the most famous butcher in Tuscany, if not the world. He brings us back to the primal experience of eating meat.
Download File - 42.8 MB
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Farm to Fork: Provence, France
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 08, 2009
Near the town of Arles, the restaurant La Chassagnette¿helmed by chef Armand Arnal¿is at the forefront of France's new organic movement.
Download File - 41.8 MB
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Oaxaca: The Seven Moles
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 01, 2009
Oaxaca, Mexico is the home of the seven moles, including mole negro, mole rojo, and mole verde. We'll show you the ancient cooking techniques used to make mole negro.
Download File - 43.2 MB
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Ancient Traditions: Vietnamese Rice Paper
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 24, 2009
Artisans in Vietnams Tay Ninh Province have been making rice paper since the beginning of the 20th century. We visit a family that has handcrafted the product for three generations.
Download File - 34.2 MB
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Ancient Traditions: Chilean Potatoes
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 17, 2009
Join us as we travel to Chile and meet Norma Aquilar, who dedicates herself to preserving the countrys rare, native potato breeds for future generations.
Download File - 40.1 MB
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Ancient Traditions: Hong Kong Private Kitchens
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 10, 2009
Throughout Hong Kong and China, amateur chefs are taking a fresh approach to Chinese cooking in small underground restaurants known as private kitchens. We visit Cuisine X, the most hidden among Hong Kongs private kitchens.
Download File - 47.4 MB
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India & Vietnam: Pickled Tofu
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 03, 2009
While tofu is eaten throughout Asia, the Vietnamese pride themselves on their pungent, pickled variety, known as chao. Join us on a visit to a chao factory outside Can Tho.
Download File - 24.9 MB
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India & Vietnam: Mekong Delta
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 27, 2009
South Vietnamese cuisine relies heavily on the fresh fruits, vegetables, and seafood found in and around the Mekong Delta. Many of these ingredients are sold at the floating market in Can Tho, one of the largest wholesale markets in the region.
Download File - 29.8 MB
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India & Vietnam: Complex Cuisine
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 20, 2009
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, witness the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century.
Download File - 43.3 MB
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Hawaii's Big Island: Two Ladies Kitchen
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 13, 2009
Considered by many to have the best mochi in Hawaii, Two Ladies Kitchen on the Big Island makes this sweet, luscious rice treat in many beautiful colors and shapes.
Download File - 25.9 MB
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Hawaii's Big Island: Peter Merriman
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 06, 2009
How can an island with barely any native produce evolve into a food lover's paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way.
Download File - 56.7 MB
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Ep. 40 - Drinks: The Golden Age of Spirits
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology and meeting the cocktail artists who are raising the bar for bartenders everywhere. In the field of molecular mixology, risk-taker Tony Conigliaro is known for blending some of the most innovative cocktails in the UK. In India, well watch Keralan coconut climbers make fresh liquor from the sap of a coconut tree. Well also visit a micro-distillery in New York, the first to produce bourbon, rye, and vodka in the state since Prohibition. And in the Gourmet kitchen, were reinventing the multi-layered Pousse-Café.
Download File - 178.8 MB
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Ep. 39 - Vietnam: The Taste of Simplicity
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, well experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next well take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish.
Download File - 178.9 MB
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Ep. 38 - Aromas: Fragrance and Taste
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a taste scientist who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, well show you how to keep your kitchen smelling delicious, even when you cook fish.
Download File - 178.9 MB
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Ep. 37 - The World of Sweet
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Sweet doesnt necessarily just mean dessertit is a basic flavor element in all types of food in cultures around the world. Well attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, well discover the many uses of sugar and learn why its an ingredient we simply cant live without. Back in the Gourmet kitchen, well share the gooey goodness of a homemade marshmallow.
Download File - 178.9 MB
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Ep. 36 - Fine Fast Food
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Who says fast food cant be superb? Join us as we visit chefs around the world who are redefining the very concept of fast food. Chef David Chang of Momofuku Ssäm Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a vendor of tripe sandwiches shows us the glories of the citys oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for its recipe, which fans consider to be perfect. In the Gourmet kitchen, well show you how to make Steak Diane in a flash, using a very unexpected ingredient.
Download File - 178.9 MB
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Ep. 35 - Anatomy of a Meal: Paul Bartolotta
Author: WGBH and Zero Point ZerAuthor: o Production Inc.
Fri, Feb 27, 2009
How did a kid from Milwaukee become one of Americas finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then well travel to Italy to discover some of Bartolottas inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, well mix Italian ingredients with French techniques to amazing effect.
Download File - 178.9 MB
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Ep. 34 - Chile: Mestizo
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chiles unmatched potato diversity. And in the Gourmet kitchen, well show you how queso fresco can create an easy, hearty, and very delicious stew.
Download File - 178.9 MB
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Ep. 33 - The Inventors
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next well travel to France to meet the man who coined the term molecular gastronomy, and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the anti-griddle shows us his latest inventions. Back in the Gourmet kitchen, well give you a few tips to inspire your inner inventor.
Download File - 178.9 MB
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Ep. 32 - The Anglers
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Join us for a look at the fishing industry through the eyes of some of the worlds best seafood chefs and most forward-thinking fisherman. First, chef David Pasternack of Esca in New York City takes us fishing in the Long Island Sound. Next, well travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, well show you what to look for when you buy seafood.
Download File - 178.9 MB
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Ep. 31 - France: The New Guarde
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
A new generation of culinary talent is ignoring tradition and experimenting with techniques, reinventing French cuisine. Come with us to meet these young masters: One is changing the face of the French bistro at his restaurant, Le Chateaubriand; another is taking the organic movement in new directions on his farm in the south of France. And well visit a restaurant in a premier art museum, where the chef is creating iconoclastic dishes based on classic ingredients (foie gras and celery rémoulade with popcorn, anyone?). Join us to find out why France could be on the verge of another revolution. Back in the Gourmet kitchen, well see another innovation from French chefs: the Silpat, which has revolutionized pastry-making.
Download File - 178.9 MB
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Ep. 30 - The Open Flame
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the worlds greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next well travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, were sharing tips for easy grilling in your own backyard.
Download File - 178.9 MB
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Ep. 29 - Trompe L'Oeil: The Art of Culinary Deception
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Can a great meal be based on deception? Trompe L'Oeil means "fooling the eye," and some chefs and experts are doing just that. In this episode, well meet a chef whos been figuring out ways to fool diners for 45 years, feeding them whimsical creations like "scrambled eggs" made out of scallops. Then well travel to New York City to visit a cake-making "studio" where edible foods replace tubes of paint. Back in the Gourmet kitchen, well show you how to create a slice of "watermelon" that looks exactly like the real thing--with seeds made out of chocolate.
Download File - 178.9 MB
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Ep. 28 - Bovine Rhapsody
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, well travel to Morocco to experience freshly made Beldi butter, and well also try chocolate milk from the American heartland. From Italy to Upstate New York, well show you how cows influence cuisines around the world. Back in the Gourmet kitchen, were spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce.
Download File - 178.9 MB
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Ep. 27 - Baja: The New Provence
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Well travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. Well meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. Well also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, were sharing a savory recipe for Mongolian stewed garlic.
Download File - 178.9 MB
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Ep. 26 - Bloggers: Confessions of the Food-Obsessed
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 27, 2009
Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, its about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.
Download File - 178.9 MB
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Ep. 25 - North Carolina: BBQ and Beyond
Author: WGBH and Zero Point Zero Production Inc.
Thu, Feb 12, 2009
Well show you what southern cooking is all about, and its not just grits and gravy. Well travel to North Carolina where we see the old-style tradition of barbecue come alive with legendary pitmaster Ed Mitchell. Next, well visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and barbecue cuisine at The Lantern, a famous restaurant in Chapel Hill. Back in the Gourmet kitchen, were sharing a recipe that no one can resist: okra fritters.
Download File - 178.9 MB
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Ep. 24 - Hidden Hong Kong
Author: WGBH and Zero Point Zero Production Inc.
Thu, Feb 12, 2009
Well take you on a tour of Hong Kongs private kitchens, hidden storefronts, and other secrets known only to the most devoted foodies in Hong Kong. Well meet chefs at these hideouts and discover the experimental approaches that make what they do so extraordinary. Well also visit a family-run factory where soy sauce is made using an ancient method. Back in the Gourmet kitchen, were spicing up your life with oyster sauce, a cornerstone of Asian flavor.
Download File - 178.9 MB
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Ep. 23 - Bread: The Foundation of a Meal
Author: WGBH and Zero Point Zero Production Inc.
Thu, Feb 12, 2009
Bread: a simple staple at the center of almost any meal, on every table, across the globe. Well travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. Well also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, well get a taste of a legendary recipe for savory brioche from Richard Bertinet.
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Ep. 22 - New Zealand: The Rugged Land
Author: WGBH and Zero Point Zero Production Inc.
Thu, Feb 12, 2009
With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. Well travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world. And in the Gourmet kitchen, were ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer.
Download File - 178.9 MB
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Ep. 21 - Southern India: The Spice of Life
Author: WGBH and Zero Point Zero Production Inc.
Thu, Feb 12, 2009
Join us as we experience the flavors that define South Indian cuisine. Well visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, well visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. Well also travel along the western Malabar coast where a distinguished chef makes a local favorite using the regions abundant seafood and coconuts.
Download File - 178.9 MB
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Vietnam: Ha Long Bay
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 16, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 32.0 MB
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The World of Sweet: Morocco
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 09, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 22.9 MB
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Fine Fast Food: Tripe
Author: WGBH and Zero Point Zero Production Inc.
Fri, May 02, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 23.5 MB
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Ruth Reichl: Parmigiano-Reggiano
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 25, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 15.7 MB
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Anatomy of a Meal: Paul Bartolotta
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 18, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 22.8 MB
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The Open Flame: Chris Schlesinger
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 11, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 28.3 MB
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Trompe L'Oeil
Author: WGBH and Zero Point Zero Production Inc.
Fri, Apr 04, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 37.6 MB
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Ann Arbor: Chocolate
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 28, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 45.1 MB
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Bovine Rhapsody: Beldi Butter
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 21, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 28.9 MB
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Bloggers: Sticky Rice
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 14, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 25.1 MB
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North Carolina: Whole Hog BBQ
Author: WGBH and Zero Point Zero Production Inc.
Fri, Mar 07, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 28.0 MB
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Bovine Rhapsody: JD Country Milk
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 29, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 25.4 MB
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Baja, Mexico: Pablo Ferrer
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 22, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 20.4 MB
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Ann Arbor: Zingerman's Creamery
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 15, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 21.5 MB
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New Zealand: BeesOnline
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 08, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 36.1 MB
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Ann Arbor: Farmer's Market
Author: WGBH and Zero Point Zero Production Inc.
Fri, Feb 01, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 21.5 MB
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Hong Kong: Dim Sum
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jan 25, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 31.1 MB
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New Zealand: Knapdale Farm
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 22, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 27.3 MB
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India: Shoba Narayan
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 22, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 36.1 MB
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Bread: Tuscan Baker
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 22, 2008
Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie.
Download File - 34.1 MB
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Ep. 20 - Avant-Garde a la Carte
Author: WGBH and Zero Point Zero Production Inc.
Sun, Jan 20, 2008
A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we'll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we'll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining.
Download File - 135.4 MB
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Ep. 19 - Anatomy of a Meal 2 with Lydia Shire
Author: WGBH and Zero Point Zero Production Inc.
Sun, Jan 20, 2008
Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Bostons legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clairs rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobels Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner.
Download File - 135.4 MB
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Ep. 18 - Contraband Cuisine
Author: WGBH and Zero Point Zero Production Inc.
Sun, Jan 20, 2008
Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the gray zoneits not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Irelands potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog.
Download File - 135.4 MB
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Ep. 17 - Raising the Bar
Author: WGBH and Zero Point Zero Production Inc.
Sun, Jan 20, 2008
What does it take to turn a run-of-the-mill beverage into an exceptional drink? In this episode we'll sample cocktail artist Scott Beattie's daring drink menu at Cyrus Restaurant in Healdsburg, California; learn the process of crafting Peruvian Pisco brandy at the Tres Generaciones distillery; and explore the American micro-brewing movement with New York pioneer Garrett Oliver, creator of Brooklyn Lager. We'll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal.
Download File - 135.3 MB
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Ep. 16 - Cure de Force
Author: WGBH and Zero Point Zero Production Inc.
Sat, Jan 19, 2008
Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.
Download File - 135.4 MB
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Ep. 15 - Noble Rot
Author: WGBH and Zero Point Zero Production Inc.
Sat, Jan 19, 2008
Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We'll meet the experts who turn what would be considered "food gone bad" into creative and exceptionally great cuisine.
Download File - 135.4 MB
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Ep. 14 - Delicious Indigenous
Author: WGBH and Zero Point Zero Production Inc.
Sat, Jan 19, 2008
What happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine.
Download File - 135.4 MB
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Ep. 13 - Salt & Pepper
Author: WGBH and Zero Point Zero Production Inc.
Sat, Jan 19, 2008
Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we'll take a close look at the ubiquitous most renowned duo. We'll travel to England where a chef heads to the sea for salt, then discover why the fiery Sichuan peppercorn, so highly prized in Asia, is only recently making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a New Mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know.
Download File - 135.4 MB
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Ep. 12 - Zen and the Art of Cooking
Author: WGBH and Zero Point Zero Production Inc.
Sat, Jan 19, 2008
What is the true path to culinary enlightenment? In this episode, we'll look at how some chefs achieve inner harmony from cooking. We'll visit a famed London chef who challenges mainstream beliefs with his conviction that one should honor an animal by eating it in its entiretyfrom nose to tail. Then we'll meet one of the world's foremost experts in Washokuan age-old Japanese culinary philosophy that captures the harmonious balance of colors, flavors, cooking methods, and the five senses. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food.
Download File - 135.4 MB
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Ep. 11 - Science of Deliciousness
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jan 18, 2008
Did your mother tell you not to play with your food? Meet some innovative chefs who didn't listen. In this episode, we look at how some of the world's top culinary experts are using molecular gastronomy--the application of scientific principles to food preparation--to push the boundaries of what can be achieved in the kitchen. We'll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned-barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We'll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world.
Download File - 135.3 MB
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Ep. 10 - Australia: Slow Food
Author: WGBH and Zero Point Zero Production Inc.
Fri, Jan 18, 2008
Many Australian chefs have been gravitating towards the slow approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only Down Under but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a slow food feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly.
Download File - 135.3 MB
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Ep. 09 - Living Off the Land
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
We'll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients--from organic foods to exotic fruits--to create delicious and unusual recipes. Crisscrossing the globe, we'll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we'll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world.
Download File - 133.7 MB
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Ep. 08 - Just Desserts
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
Dessert: The most anticipated course and the perfect ending to any meal. We'll look behind the scenes at Barcelona's legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world's culinary masters of confection in action, and find out why desserts are more than just after-dinner treats.
Download File - 133.2 MB
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Ep. 07 - Brazil: When Foods Collide
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
"Fusion," the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor.
Download File - 133.8 MB
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Ep. 06 - The Green Kitchen
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
"Green" is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. We'll visit Cabbage Hill farms in New York, where we'll learn about a system of sustainable agriculture that may be a model for the coming green age, then head to the nearby Flying Pig restaurant, whose mission is to showcase the products of regional and local farmers. We'll also travel to Spain, where we'll meet a couple who explain their "eco-gastronomic" philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who bring their values to the table.
Download File - 133.4 MB
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Ep. 05 - The Hungry Luddite
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world's culinary history. We'l meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.
Download File - 135.4 MB
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Ep. 04 - H20
Author: WGBH and Zero Point Zero Production Inc.
Thu, Jan 17, 2008
Water--an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle's Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome's railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes.
Download File - 135.3 MB
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Ep. 03 - Italy: Home Cooking
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 15, 2008
Italy has long been one of the world's top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes.
Download File - 130.6 MB
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Ep. 02 - Anatomy of a Meal with Jose Andres
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 15, 2008
What goes into the making of a meal? Through the eyes of Jose Andres, one of the world's top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites.
Download File - 135.0 MB
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Ep. 01 - China: One Billion Foodies
Author: WGBH and Zero Point Zero Production Inc.
Tue, Jan 15, 2008
Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.
Download File - 135.0 MB
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