Podcasts about ideas in food

In this week's episode, Alissa and Danielle are giving our listeners an exclusive sneak-peek into our new Ideas in Food report. They discuss several emerging trends and their critical implications: The increasing importance of texture and how it can enhance taste Surprising ways sound influences our perception of food Backlash toward everything being marketed as healthy or functionalIdeas in Food focuses on the cultural roots of over a dozen trends and their implications for your business. You'll walk away confident about where you can make the greatest impact in the years ahead. Purchase the reportIf you like these insights, subscribe to our free weekly email newsletter where we share data-packed infographics, insightful articles, food & beverage industry trends and more.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ.

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.

Referenced in this episode:My New Favorite Eggs—in 5 Minutes Flat (Food52)Fried Egg Salad From Ideas in Food recipeGenius-Hunter Extra-Credit:Tejal Rao's writeup of Curiosity Doughnuts (Bloomberg)More Ideas in Food goodnessWatch this interview on YouTube—and like and subscribe!A very special thanks to listeners Alyson (@dinnerswithinreason), Alex (@alexandraholbrook), and Pamm (@clancy.7) for your stories this week.What are the recipes you repeat again and again? Brag about them at genius@food52.com.

Chef, author, inventor and all around food enthusiast, Alex Talbot, sits down with Eli to discuss his journey with his dynamo doughnut brand, Curiosity Doughnuts, where their boundary pushing doughnuts are flipping the script on the industry. Eli also reminisces about the days as a young chef when he would spend hours pouring over Alex's (and his wife, Aki's), Ideas In Food, food blog where they would post about their journeys in exploring foods, flavors and cooking techniques. Alex and Aki were instrumental in pushing the modern food movement in America through the blog by supplying many cooks and chefs with new and inventive techniques and perspectives in food and cooking at no cost. Alex and Aki now put their energy into running Curiosity Doughnuts, consulting and writing books.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Kristen will be back with a new genius recipe and podcast next week, but hey—let us know how these carrots turned out by emailing genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.

In this week's Cooking Issues Dave and Nastassia answer a bunch of listener questions. We discuss Paella, Mayonnaise Seared Steak, Belgian Mustard, & Gin-Infused Non-Alcoholic. Dave also calls up  Alex Talbot of Ideas in Food and Curiosity Donuts to answer a listener question on Gluten-Free donut recipes. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  Cooking Issues is powered by Simplecast.

Dave and Nastassia are back in the studio, along with Alex Talbot of Ideas in Food, to talk pasta extruders, bag juice, mayonnaise, powdered egg whites, mint, and more!

This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation. Show notes: [Ideas in Ideas 2.0 Workshop EL Ideas](http://elideas.com/ideas-in-ideas-2-0/) IDEAS IN FOOD [Kimchi Crepes Ideas in Food](http://blog.ideasinfood.com/ideas_in_food/2013/12/december-28-2013.html) [Chefology: There Might Be Bacteria in Your Artisan Sea Salt Boston Magazine](http://www.bostonmagazine.com/restaurants/blog/2013/12/23/chefology-bacteria-sea-salt/) [Chemistry: A festive ferment Nature](http://www.nature.com/nature/journal/v504/n7480/full/504372a.html) [The Beard Beer Rogue Ales](http://rogue.com/store/products/The-Beard-Beer.html) [History of Canning Canned Food](http://www.cannedfood.org/files/library/pdfs/History-can.pdf) Canning: A History of Canned Foods & Canning History of Food Cans [The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years (1811) Amazon](http://www.amazon.com/exec/obidos/ASIN/1437069959/fermup-20) Discover Pressure Cooking [Pressure Cooker PSI FAQ: the stuff you didn’t think to ask hip pressure cooking](http://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/) Canning food, from Napoleon to now Who Made That Mason Jar? - NYTimes.com Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

On today's THE FOOD SEEN, H. Alexander Talbot, half of the cherished blog Ideas in Food, a culinary consulting business (with Aki Kamozawa), that shares catered skillsets for creativity with chefs. It started as a digital notebook to record their work restaurant kitchens. What it's become is a starting point for many culinary round tables; how to concept an idea and give it the structure and clarity it needs. As seen in their book, IDEAS IN FOOD, they cultivate thought through classic techniques and innovative approaches … cook inquisitively and eat inspired. This episode is sponsored by White Oak Pastures. “I think language often guides, or misguides us, in the development of ideas. So someone that does a ‘deconstructed' clam chowder, I suppose it's more ‘analyzed' clam chowder. . . Its still clam chowder, it's just your version of it.” –Alexander Talbot on The Food Seen

This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you’ve ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it’s safe, this episode is for you And don’t forget, Thanksgiving is coming up so don’t forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.

Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why ...

Tonight I went international and interviewed Aki Kamozawa and Alexander Talbot of the blog Ideas in Food, as previously touted. I have followed their blog for some time and cannot fathom why they haven't got wider recognition. I cannot claim...