Podcast appearances and mentions of james briscione

He's a frequent Food Network regular. An award-winning cookbook writer. A digital series host. A frequent talk show guest. One of People Magazine's "Sexiest Chefs Alive." And the first-ever two-time champion of the "Chopped" TV series. Figure out who this week's guest is? Of course, it had to be the man, the myth, the legend Chef James Briscione blessing us with his presence this week's episode of The Raw Ingredients. Chef Pete and Chef James will take you on a tonal trip through Chef James' life and career where you'll learn that you can't shortcut the seasons of your life where you're meant to grind it out - it's that grinding that gives us the finished, polished edges that make us better than we were. They'll also focus on earning respect through a method that sounds simple but is not the path for the lazy and undedicated - it's called work, hard work and showing your team that you aren't afraid to trudge down into the trenches and muck in with them. So, get ready to be given a lifetime's worth of lessons from the Chef who is Bringing Sexy Back and Good Work Ethic Back - you know you're gonna wanna dig in on this week's episode. https://www.instagram.com/jamesbriscione/?hl=en https://angelenaspensacola.com/about/ https://www.simonandschuster.com/books/Just-Married-and-Cooking/Brooke-Parkhurst/9781451625578

In this episode Kelsey welcomes a guest, Isabel Rivera, where they discuss recipes, cookbooks, and the importance of hearth and gathering.    We are excited to announce our partnership with Libro.fm. Use our promo code booksandboobs or use the link libro.fm/redeem/booksandboobs (http://libro.fm/redeem/bookandboobs) for 2 audiobooks for the price of 1 when you sign up for a monthly membership!   FOLLOW US: Kati - @shelfmadewoman on Instagram The Podcast - @booksandboobspod on Instagram and @books_boobspod on Twitter   BOOKS WE COVERED: “The Irish Cookbook” “Plenty” by Yotam Ottolenghi “The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes” by James Briscione and Brooke Parkhurst “Song of Wraiths and Ruin” by Roseanne A. Brown ALSO MENTIONED: “The Tucci Table” by Felicity Blunt and Stanley Tucci “The Seven Deaths of Evelyn Hardcastle” by Stuart Turton “Lean Out” by Melissa Orr

Sous vide is just a method of cooking, but the real art comes from combining the flavors. And today's guest is the perfect person to help us figure it all out.He is a chef, author and Food Network personality who is a featured chef on the new Food Network Kitchen app offering live and on demand cooking classes. He is also the first-ever two-time Chopped champion and regularly appears on television as a host and judge including on Chopped, Beat Bobby Flay, The Kitchen, The Dr. Oz Show and he was named one of People Magazine’s "Sexiest Chefs Alive." Together with his wife Brooke Parkhurst, he authored 4 cookbooks, including the best-selling The Flavor Matrix, a revolutionary new guide for chefs and home cooks about understanding and creating amazing flavor with everyday ingredients. Their follow up cookbook, Flavor for All, will be published in Fall 2020. He has long studied the science of what makes food delicious. For 10 years, he served as Director of Culinary Research at The Institute of Culinary Education in New York City. While there, he lead the school’s collaboration with IBM to create and operate the ground breaking project ‘Chef Watson’, placing him at the forefront of culinary education. He also served as a culinary and innovation consultant for numerous clients ranging from IBM to Monogram Appliances. He and his wife recently opened their first restaurant inspired by their home on the Gulf Coast and travels through Italy, Angelena’s Ristorante Italiano in Pensacola, FL. And most importantly, obviously, is he'll be doing a keynote talk at the Sous Vide Summit next week!I can't wait to learn from today's guest, James Briscione, executive chef Angelena's Pensacola and Food Network personality.

Guy's guest in this week's adventure in food, wine, and fun is the author of the new book “Flavor for All.” See omnystudio.com/listener for privacy information.

On today's episode of Velveting Issues, Dave, Nastassia, and the Rest welcome James Briscione, author and executive chef at Angelena's, James is on to discuss his new book Flavor For All, but before we dive into that Ben Simon  hops in to tell everyone about the Ben To Table x Booker & Dax holiday collaboration. Check it out at http://www.bookeranddax.com/bdxholiday2020.James and Dave answer tough questions like: "does anyone like White Chocolate?" and remind eachother of the most annoying mistakes their culinary students would make. Plus, Dave somehow goads James into saying: "I Disagree, you SHOULD put poop in your eggs."But, wait, there's more:Sign up for the Booker & Dax newsletter here to learn even more about the gang's Loves and Hates.Want to know more about the Florabama Fish Toss? Check out the last segment of this episode of Meat and Three: Borders, Borscht, and Bezos.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

NWP welcomes back again, Food Network Star and Author of the Flavor Matrix and the new cookbook "Flavor for All", Two time "Chopped" Champion, James Briscione!  Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook.  Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients.  #AvailableNow where books are sold! https://www.amazon.com/Flavor-All-Everyday-Creative-Pairings/dp/0358164060/ref=mp_s_a_1_3?crid=382SSCCOL093G&dchild=1&keywords=flavor+for+all+cookbook&qid=1601825575&sprefix=flavor+for+a%2Caps%2C190&sr=8-3   Instagram @cookbooksmakegreatgifts 

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, October 25th at 635pm with a fantastic lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. We are excited to welcome Chef James Briscione author of ‘Flavor for All Everyday Recipes and Creative Pairings' from Houghton Mifflin Harcourt available for pre-order and being released on Tuesday, October 27th. Fans were ravenous for more recipes from Chef James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life. James Briscione and Brooke Parkhurst are also the owners of Angelena's Pensacola. James is a chef and Food Network personality who hosted the award-winning digital series Man Crafted and is featured on the new Food Network Kitchen app, which offers live and on-demand cooking classes. He's the first-ever two-time Chopped champion and regularly appears on television as a host and judge. James has appeared on Beat Bobby Flay, The Kitchen, Best Thing I Ever Ate, Dr. Mehmet Oz Show, and more. He was formerly the director of culinary research at the Institute of Culinary Education in New York City, where he led the school's collaboration with IBM on the groundbreaking project “Chef Watson.” Also joining us will be Chef and author Mee McCormick who released book ‘My Pinewood Kitchen: A Southern Culinary Cure' from HCI Books - The Life Issues Publisher that offers more than 100 gluten-free, whole foods recipes that can be customized for Keto, Paleo, or vegans, making it a truly "all-inclusive" eating plan for the entire family. Whether you want to eat healthier or you have diabetes, lupus, celiac, Crohn's, multiple sclerosis, rheumatoid arthritis, or another autoimmune issue, you'll find a wealth of delicious, nutritious recipes. Mee is living proof that you can change your fate by what's on your plate—her recipes will help you prepare delicious food that brings you and your family together around the table. Mee McCormick is a real food maven, community food advocate, a restauranteur, a rancher, a mother, and the author of My Kitchen Cure: How I Cooked My Way Out of Chronic Autoimmune Disease with Whole Foods and Healing Recipes. When Mee isn't running her restaurant, Pinewood Kitchen & Mercantile, or working on her biodynamic farm outside of Nashville, she is touring the country as a speaker and community kitchen organizer. She has appeared on national and local TV, on radio and in print nationwide. She is a regular on-air contributor to Today In Nashville and a vital part of the Visit Music City Nashville restaurant scene. Then we are happy to welcome back Ray Sheehan owner of The BBQ Buddha and author of ‘Award-Winning BBQ Sauces and How to Use Them: The Secret Ingredient to Next-Level Smoking' from Page Street Publishing Co. Kick the flavor up a notch by making award-winning sauces with wholesome ingredients in your own backyard. From Memphis Mop BBQ Sauce and Kansas City BBQ Sauce to less traditional flavors like Cherry Bourbon BBQ Sauce and Tangy Peach BBQ Sauce, there's no end to the combinations you can create. Ray Sheehan is a certified The Kansas City Barbeque Society Judge and a member of the National Barbecue & Grilling Association. His Memphis Mop BBQ Sauce won “Best BBQ Sauce in the World” by BBQ Buddha and an Award of Excellence from the National Barbecue Association. His BBQ sauce and rubs are sold in stores throughout United States, and he has been featured in Tailgater Magazine, the National Barbecue News, The Coaster and more. Last, but certainly not least will be Craig Tabor author of ‘Mastering the Big Green Egg by Big Green Craig: An Operator's Manual and Cookbook' from Page Street Publishing. Craig Tabor lives, breathes, cooks and swears by the Big Green Egg. This certified “Egg-head” knows the Big Green Egg® like the back of his hand―not only from winning multiple grilling competitions around the country and running one of the most popular Big Green Egg blogs, but from adopting the mentality that there is nothing he won't grill. In this stellar comprehensive guide, Craig lays out everything you need to know to conquer and perfect cooking with your Big Green Egg and teaches you firsthand how to become a pro like him. Craig has competed in many grilling competitions, including the World Food Championships where he won second place in 2017. In both 2015 and 2016, Craig took home the top prize at Eggtoberfest, a national grilling competition showcasing foods prepared on the Big Green Egg. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

On today's episode of Behind the Grind Show, we sit down with Chef James Briscione - Executive Chef of Angelena's Ristorante Italiano, two-time champion of Food Network's Chopped, named one of People Magazine's "Sexiest Chefs Alive", and together he and his wife, Brooke, have authored four cookbooks, including their award winning, best seller, the Flavor Matrix. We chat with Chef Briscione about his culinary career, monetizing your knowledge, and much more. We hope you enjoy our episode with Chef James Briscione. Thank you for supporting us and tuning in every Monday. Please subscribe and rate our podcast - it helps new listeners (and entrepreneurs) find us. We really appreciate your support! Behind the Grind Show is located at Long Hollow Creatives - a boutique co-working & co-op studio space located at 700 N Guillemard St. Behind the Grind Show is fueled by Tacos Mexicanos where they're serving real Mexican street food in East Hill. Use code "behindthegrind" on your online order for free queso. Behind the Grind Show is produced by Pensacola Digital.

On Episode 26 of the PaulCast, host Paul Feinstein talks to world-renowned chef James Briscione, who is known for his time on the hit show "Chopped" and for developing the invaluable cookbook "The Flavor Matrix." James has a new book coming out called "Flavor for All" and chats about that, the world of food science, pairing, and much more.

On this episode, we have we have Jason Logsdon and Mike LaCharite from The International Sous Vide Association. We discuss sous vide basics, how their organization was started, and their upcoming sous vide conference. There are a lot of links in the show notes to where to find their organization online, as well as information on the conference and many of the presenters such as Rich Rosendale and James Briscione. Some people & businesses mentioned in this episode:David Pietranczyk, Rich Rosendale, James Briscione, AJ Schaller, Meathead Goldwyn, Philip Preston, Aly Romero, Justice Stewart, Lennis Perez, Lisa Keys, Crea, Cuisine Solutions, Polyscience, =========================== Jason Logsdon, Mike LaCharite and The ISVA =========================== The ISVA Facebook page https://www.facebook.com/theisva/Check out the Facebook Group “Exploring Sous Vide”: https://www.facebook.com/groups/exploringsousvide/Facebook: Amazing Food Made Easy https://www.facebook.com/AmazingFoodMadeEasyJoin the conversation on Twitter https://twitter.com/theISVACheck those Insta pics https://www.instagram.com/theisva/Instagram (Jason Logsdon/Amazing Food Made Easy) https://www.instagram.com/afmeasy/The International Sous Vide Association website https://www.theisva.org/The 2020 Virtual Sous Vide Summit https://www.theisva.org/summit2020Buy his books on Amazon https://amzn.to/2YqCIraWatch Amazing Food Made Easy Videos https://www.youtube.com/user/ModernistCookingEasy=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos

The Flavor MatrixThe Art And Science Of Pairing Common Ingredients to Create Extraordinary DishesBy James Briscione with Brooke Parkhurst Suzy Chase: Welcome to the Cookery By The Book Podcast with me, Suzy Chase.James: I'm James Briscione, author of the new book The Flavor Matrix, which I wrote with my wife Brooke Parkhurst.Suzy Chase: Let me just start with a few of your impressive titles. Director of Culinary Research at the Institute of Culinary Education, ICE. Celebrity Chef. The first ever two-time champion of Chopped. I'd like to add culinary scientist to the list because you teamed up with IBM super computer Watson to discover flavor combinations based on different foods compatibility. Before we dig into the book, I'm dying to hear about your time at IBM and cooking with Watson.James: Thank you so much for having me on, Suzy. That was really an incredible experience that changed so much for me in the way I cook, and the way I think about cooking, and flavor. That opportunity, working with chef Watson, which all began in my role at ICE, the Institute of Culinary Education. IBM came to us at ICE with this idea about how they wanted to use a computer to help people be more creative. I kind of heard that pitch and just kind of laughed in their faces, like "Yeah, right. Like a computer knows more about cooking than me." I was very skeptical going in. But I thought "You know what? Let's give it a shot, let's see what happens. If anything, I can say that I beat the computer." I was feeling very cocky. We went through this kind of experiment really. No one really knew what was going to happen or how it was going to turn out. Where a computer was suggesting ingredients that we would then take into the kitchen and use the created dish really from scratch. No measurements, no quantities, no instructions on how to use ingredients, just Watson told us that you could use these ingredients to create a dish, and it's going to taste good if you do it right, basically. Immediately as I saw these combinations of ingredients were coming, I was like "Why? Why does it say that those ingredients would be good together?" Then, we'd started kind of working backwards through the system and finding some of the science, and some of the connections that Watson was making just using this incredibly dense data essentially about flavor. I was absolutely fascinated by the process, and really just kind of ignited me to want to go learn more about it. I realized, that information didn't really exist anywhere outside of the most powerful super computer in the world. That's what put me on the journey to start creating The Flavor Matrix.Suzy Chase: I'm going to read a passage from the book that blew my mind. "Strong pairings in a flavor matrix like citrus or olives indicated that there may be a greater connection between the ingredients. It shows that the ingredients have something in common, maybe they're native to the same area, or have a botanical relationship, or similar flavor profile." Was that something that Watson kind of came up with?James: It was something that, as I kept looking at the data and seeing these connections, and in research, I mean, just a massive amount of research that went into creating The Flavor Matrix that I started seeing and we saw these really strong pairing scores between different ingredients. There was a reason for them. We could often trace them back to something I think olive, olive is one of the most interesting examples. It also kind of sent us down this path ... there's the age old adage of what grows together goes together. There seems to be a lot of evidence through a lot of these pairing scores that we saw that a lot of flavor in ingredients is derived from the environment. Plants that are native to similar geographical areas tend to be good matches. Because there's things from that environment that are kind of imprinting certain parts of the flavor into that food, which to me was really fascinating. That thing can be a whole other rabbit hole to go down at some point, and spend another couple of years researching.Suzy Chase: Talk about the old and new model of combining flavors.James: For me, as a chef, I learned, it was just something you learn. You cooked a lot as a young chef, I was going to create a new dish, I was going to make something with oysters. If I didn't know immediately what the best ingredients to pair with oysters, or I just go to my massive collection of cookbooks and pull down every single one, or the ones that I like the best, and go to the index and look up oysters and start looking at the ingredients that other chefs use. You learned a lot from what you saw and tasted in other places and through your own experience. Building what we call taste memory, so that in my mind I know the flavor of an oyster now, and I know the flavor of a shallot, and I can kind of mentally combine those two without actually having to taste them. But it relies so much previous experience, or having some familiarity with an ingredient. I think nowadays we have such incredible access to ingredients. We can have ingredients from all over the world at our door in 24 hours if we just click a button and pay enough money for it. To me, I think it's helpful to have another tool in your arsenal, another way to think about flavor and analyze flavor to make decisions about what ingredients go together. That's The Flavor Matrix, which is, for sports fans, I liken it to the analytics of cooking. In Baseball, and other sports analytics are big, and you're looking at stats, and using data to kind of make evaluations. That's the same thing we do in The Flavor Matrix. In this case, the data is the chemical compounds in each ingredient that create the flavor in that ingredient. We're talking that we're down to the molecular level, talking about each one of these individual little compounds and in something like a strawberry, there are just over 400 different compounds that combine to make the flavor of the strawberry. Only a few of those are readily perceptible by nose. When you slice into a strawberry, you're going to be able to detect some of them. There are so many more that make up the flavor of the strawberry that we don't necessarily, wouldn’t necessarily detect on our own with the nose. But, when we're able to look at those ingredients, or look at those compounds in analysis, then we can start finding these hidden connections between ingredients because when two ingredients have a bunch of these compounds in common, we can very accurately predict that they're going to taste good together when we combine them in a dish. Just how we land at something like mushrooms and strawberries together in a dish. Where that doesn't make any sense, and I would never put those together on my own. But through the research, we see that connection and go on. That's kind of an interesting weird thing, but it actually tastes really great.Suzy Chase: God, it's so logical. No one has ever talked about this. That's crazy.James: We talk about it in the book, kind of the origin of this whole concept. It is quite new, especially if you look it at the scope of all cooking. It's less than 20 years ago, Heston Blumenthal and his research team at The Fat Duck kind of put this theory forward, the flavor pairing theory. Yeah, it's been kind of quiet in a few chef nerd circles just for a little bit. It hasn't moved much beyond that, and really it didn't kind of make its way into my radar until five, six years ago when we started working with chef Watson, who was using flavor pairing theory to make some of its decisions about ingredients.Suzy Chase: You mentioned taste memory earlier, and this book relies on chemistry rather than taste memory. Explain what taste memory is.James: I think it's important, with the book, and I think, often when we're dealing with anything new to kind of remembering with The Flavor Matrix I really love to encourage people to learn this, and use it as another tool in their arsenal, a way to make decisions about ingredients and think about the flavor pairing, so that you can add that to what you already have in what we call taste memory, which is basically, it's not like those memories you cherish from grandma's roast chicken, or whatever grandma used to make for you. But, you do remember the flavor of that. You also remember the flavor of a lot other things that you've tasted before. The more eat, the more you travel, you start to build taste memory. Chefs, it's some we kind of work in our careers. It's a bit of training your palate as well, it's kind of knowing flavors just inherently, and being able to kind of combine them in your minds to put two flavors together and sort of know what it's going to taste like without actually having to taste them together. But I think that really kind of elite level of taste memory to be able to do that, it's something that just professional chefs have. You kind of spend your whole life developing it. It's not easy.Suzy Chase: Talk about the difference between taste and flavor.James: Yeah. This is really one of the things we like to focus on in the book, and we talk a lot about. It's an important difference really. Because we tend to use those two words interchangeably, but in reality they come from different places. Taste comes from the tongue, flavor comes from your nose, it comes from all of your olfactory senses together, not just in your nose, but in the back of your throat, and sort of all around. Taste really only refers to six specific sensations, which is the tastes that we know, sour, sweet, salty, bitter, those are kind of the four classic ones, then two more that we've recently added with umami, and fat. These are things that are actually detected on the tongue, a chemical reaction happens on the tongue and relays that information to the brain about what's in the food that you're tasting. The tongue, I like to kind of describe the tongue's job as being a nutrient and toxin detector. It's just kind of the gatekeeper for your body. When your tongue recognizes sugar, it signals your brain, your brain is happy, it knows that things with sugar in them are things like ripe fruits, so they have good nutrition. Or it's just sugar, and it's something that your body can easily and quickly utilize for energy. Your body likes that, so it wants to take in more. With umami it means protein, it's amino acids coming in, and your body knows it needs that as building blocks. When it tastes something that's very sour, that's often a sign of under ripe, fruits or vegetables, they all tend to be sour. They don't offer much benefit to our body, so we tend to not like those quite as much. Things that are bitter are often a sign of toxin. When your tongue detects a toxin, it kind of makes you pause and be a little more cautious about what you're eating and wonder if you actually want to swallow it or not. This is really ... I think another great example is like when you're at the beach and you get hit in the face with a big wave, and you have that mouth full of sea water, you immediately start coughing and trying to spit it out because your tongue instantly recognizes that high concentration of salt is not good for your body and doesn't want to allow it in. That's really what our tongue is doing. Then, everything that we perceive as flavor is coming through our nose. It's coming through these chemical compounds that we've talked about that are in the food that actually create flavor. That part of the equation, when we talk about taste and flavor, is so much more complex and so much more nuanced. But often, when we describe food, it's just savory, or salty, or sweet. We don't get into talking about all these wonderful, rich, complex flavors that exist in food. Just like we do in wine, or coffee, or beer.Suzy Chase: Three factors help form a complete picture of flavor, you wrote in the book, taste, aroma and texture. But you said that aroma is far more influential. Talk a little bit about that.James: When we take a bite of food and there is so much ongoing research and kind of developing science around, there's a really understanding the physiology of taste and perception, and all of this very well, we're starting to understand it much better than we ever have before. We now know that about 80% of what we taste when we have a bite of food, that 80% is coming through the flavor receptors, through olfactory, through aroma. About 20% is relayed by the tongue. Things like texture, sound, actual sound can influence how we perceive food, lights. All of our senses really combine to change how we perceive a bite of food, but the heavy lifting is fairly being done by the nose and the tongue.Suzy Chase: I bought my very first durian in Chinatown a few weeks ago, and I can vouch for that in terms of aroma. It was so smelly.James: It is, it take a day or two to clear that out of the house.Suzy Chase: And out of your nose. You wrote this book with Brooke Parkhurst. Tell us about her.James: She is my wonderful wife. We live together here in the West Village in New York, but not for much longer, we're actually about to head down to Florida to open our first restaurant down on the Gulf Coast in Florida. That's super exciting. Brooke will be the Wine Director there, and I'll be the chef. It's a whole new adventure for our little family, but very exciting. Brooke has been, obviously, she has been my life partner for over 10 years now. But also my cooking partner and writing partner. She is a wonderful writer, and before we met she was finishing her first novel about a small town Southern girl moving to New York City, who stayed connected to home through the recipe she made. Our pairing of being chef and writer has been a really great one. This is our second book that we've written together. We're finding a way to take all of this complicated scientific jargon and put it in a form that really is accessible to anybody and everybody.Suzy Chase: I think one of the many special things about this cookbook is that it has 150 of the most commonly used ingredients that surprisingly work together. You're not out there searching for weird, oddball ingredients.James: Yeah. We really wanted to focus on ingredients that people are using every day, because I think, often, when you open a book, and you go through an ingredient list, and you see two ingredients ingredients "I don't even know what that is, I don't know where to find those." It can be a big turnoff. We've really wanted this to be a book that worked on different levels for different people. For professional chefs, and really big foodie home cooks, and just kind of the average, everyday cook, who has their dishes that they make all the time, and love, but was looking for a way to sort of change things up a little bit. Even if you just want to find one new ingredient to add to your favorite dish that you always make just to kind of change it up, or get a little different take on it, I find you can find that in The Flavor Matrix.Suzy Chase: Last week, I made your shrimp and lamb gumbo on page 89. The spices in this dish were so minimal, but the flavor was huge.James: Yeah. Thank you so much, I had a lot of fun following along on Instagram watching as you were making all these dishes, I think it looks like you did a fabulous job.Suzy Chase: Thank you, in my tiny West Village kitchen.James: I'm glad you were digging in there, and making these, they looked great. That to me was one of these just wonderfully, surprising combinations, was shrimp and lamb. Two things I would never think about putting together. But their flavors match up so well. Like you said, when you start with kind of flavor first in a recipe, you don't need as much to really bring it all together and to make it happen. That's a quick, simple recipe that I think really comes together so nicely because we start building on those common flavors from the beginning with the shrimp and the lamb.Suzy Chase: I also made the lemon curd with crunchy olives on page 181. I have no words for this. It was so good. Can you describe this heavenly dish?James: I think anyone who's eaten at any form of Mediterranean style restaurant, you've probably had a seafood dish that has lemon and olives in it, or a vegetable dish with lemon and olive. It's not a surprising combination, but as I looked at it, and saw just what a really, really strong combination it was, I thought [inaudible 00:19:49] thinking about "Why don't we use that more? What are other ways we can use that fantastic combination that are a little more interesting or a bit more surprising?" Naturally, I was like "Let's make a dessert out of them." That's exactly what we did. Starting with kind of ... it starts like a classic lemon curd with just egg yolks and sugar, and lemon juice, and lemon zest to really get the most intense flavor. But then, once the curd is cooked and is nice and thick on the stove, and it has just kind of that creamy, beautiful, smooth consistency, take it out and start whipping it. As it cools, emulsifying olive oil into it, instead of the classic butter. That olive oil gives it a smooth, beautiful shine and really gorgeous consistency and such a unique flavor. I finish it with a little bit of butter as well, just because it kind of needs it for the structure, it's too runny if it's made with just olive oil. Just to kind of give it a little bit of structure, we add that butter. But the flavor and shine that that olive oil gives to lemon curd is just so, so fantastic. Then, we top it off with these little dehydrated olives that we just coat with a little bit of honey and bake in a low oven until they're crunchy, and they're salty, and sweet. Just the perfect match to that lemon curd.Suzy Chase: I also made the crab, mango, dill and poblano salad on page 241. That was like perfect for summer. I wanted to talk to you about the cucumber in this recipe. I felt like the chopped poblano was enough crunch. What did the cucumber bring to this dish?James: The chopped poblano does give some nice crunch and a bit of spice. The cucumber has these really great kind of ... it's almost sort of a bridge in those ingredients, because the two most prominent aromas in cucumber are just green grassy and melon. They're kind of the link between the pepper and the herbs, which peppers tend to have whatever type of pepper we're talking about, in this case the poblano, tend to have a little bit of that kind of melon and fruity flavor. The dill, which I think is such a great herb that's just not nearly used enough, but [inaudible 00:22:31] match it back to the mango. That cucumber is sort of there as that bridge. I think it adds just another great layer of crunch to the dish.Suzy Chase: In your opinion, what was the most surprising flavor combination that you came across for this book?James: I think I tipped it earlier with the strawberry and mushrooms.Suzy Chase: Mine was the blueberry and horseradish jam.James: That is another great. The blueberry and horseradish really is a lot of fun. You, I think, would love this. We ran an event down in Florida that we did down in Ocala, Florida. We had a bunch of local chefs and they got together and they all had different pairings from The Flavor Matrix. We had this great, big kind of local chefs gala where they all made different dishes of their own design from pairings out of The Flavor Matrix. We had a mixologist there who made a blueberry and horseradish cocktail. Really, rally great, unique, just wonderful flavor. But yeah, blueberry and horseradish jam is such a great condiment. One of different ways you can use that ... blueberries on their own have just these little tiny hints of kind of pine, and almost, like [inaudible 00:24:01] like rosemary. These little hints of pine in them. That's a really prominent aroma in horseradish as well. It's one of those things that, again, you wouldn't necessarily perceive on your own, but when you start to see the flavors in those ingredients, and then you start to make those connections, it all makes sense, and kind of shows you the way. That's really with a lot of the recipes in The Flavor Matrix, they're more like the blueberry and horseradish jam. They're meant to be something wonderful that you can make and use in a bunch of different ways. That can be a great condiment on a cheese plate or charcuterie board. It's wonderful to spread on sandwiches, and there's lots of different ways you can use it.Suzy Chase: I saw The Flavor Matrix book cover on a Times Square billboard. Is this the first ever cookbook that's been featured in Times Square?James: Oh, boy. I don't know, I should hope so.Suzy Chase: I've never seen a cookbook in Times Square.James: That was very exciting. Once again, my wonderful wife knows all of the right people who were able to make that happen, but yes, you saw The Flavor Matrix up in the big, bright lights of Times Square. It was really a thrilling moment.Suzy Chase: Where can we find you on the web and social media?James: Brooke and I write together at The Couple's Kitchen, so thecoupleskitchen.com. Also The Couple's Kitchen on Instagram. On Twitter and Instagram you can also find me under James Briscione, just my name. Basically, if you just throw my name into Google Search, you'll probably find out more than you ever wanted to know about me.Suzy Chase: What a wonderful conversation. Thanks, James, for coming on Cookery By The Book Podcast.James: Thank you for having me, Suzy, it's been a lot of fun.Suzy Chase: Follow me on Instagram @CookeryByTheBook. Twitter is @IamSuzyChase. Download your Kitchen Mixtapes music to cook by on Spotify at Cookery By The Book. As always, subscribe in Apple Podcasts.

This week, we’re joined by James Briscione, author of The Flavor Matrix, to talk fear of flying, Watson, zucchini, flavor pairings, and all things taste! James's new restaurant, Angelena’s, will be opening in Pensacola, Florida this fall. Cooking Issues is powered by Simplecast

Cooking is a science, but we don’t often think of our food on the molecular level. We think about a robust of a cup of coffee, without realizing it’s the volatile compounds giving it the rich flavor. Coffee has 1000 Volatile compounds, whereas lettuce has a mere 20. In this episode of Tech Bites, we talk food science with James Briscione. His new book, The Flavor Matrix, explains how ingredients combine on a molecular level and how the human body processes these elements into taste sensations. The recipes are organized by ingredient and flavor profiles, with infographics, photos and appendix providing additional data. The origins of the book are based in James’s time working with IBM’s Chef Watson, translating recipes into data. James Briscone is the Director of Culinary Research and a chef-instructor at the Institute of Culinary Education (ICE) in Manhattan. Tech Bites is powered by Simplecast

On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut). The Food Seen is powered by Simplecast

James Briscione’s stellar cooking career began humbly: As a teenager, he washed dishes at a now defunct restaurant (named Jubilee) on Pensacola Beach. He quickly rose through the ranks, at age 24 becoming the chef de cuisine at the Highlands Bar and Grill in Birmingham, Alabama, which is considered one of the best restaurants in the South, and later the sous chef at the prestigious New York City restaurant Daniel. Today Briscione, who lives in New York City, is a top-tier chef, author of three books on cooking, director of culinary development at the Institute of Culinary Education, and a three-time champion on the Food Network’s cooking competition series Chopped. So what is he doing on STEM-Talk, you might ask? Briscione is also versed in the science of cooking and flavor. He partnered with IBM in creating the “Chef Watson” project. This computer-based program generates hundreds of novel flavor combinations based on the compatibility of chemical compounds in food. In this episode, Briscione talks with IHMC Director Ken Ford and IHMC Chef Blake Rushing about the art and science of food, and Briscione’s career as a chef. Briscione’s three books include: “Just Married and Cooking” (with his wife Brooke Parkhurst): http://amzn.to/2eDIpJD; “Cognitive Cooking with Chef Watson”(http://amzn.to/2g04Kq0); and “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better.” (http://amzn.to/2elhlDr). He also has his own, new television show on the Food Network called “Cooking with Dad.” Briscione, his ideas on cooking and his own culinary creations have been featured in the New York Times, NPR, the New Yorker, Time Magazine and hundreds of other media outlets throughout the world. Briscione’s recent talk at IHMC, entitled “Who teaches the cooks to cook?” can be viewed at http://www.ihmc.us/lectures/20160811/ Dive into this delicious interview—an entertaining and informative conversation between three foodies. 00:32: Ken introduces Blake Rushing as the guest co-host of this episode of STEM-Talk. Rushing is IHMC’s chef, as well as the owner of Union Public House in Pensacola. 1:00: Ken introduces James Briscione as, “Working in the boundary spaces between the science of food, science and taste and even AI systems, such as Chef Watson.” 1:49: Dawn reads 5-Star iTunes review from “Beautronical:” “I am continually enthralled by the variety and depth of ideas presented here. Also, it is rare that one finds great minds matched by great voices. Given the ketogenic bent of certain interviewers, perhaps mellifluous is the wrong term, but I’ll use it nonetheless.” 4:42: Ken introduces himself and Blake Rushing as hosts of the interview; and then welcomes James to the interview. 5:05: James says he remembers the food made by his Italian grandmother. Among them: chicken cacciatore (although the mushy carrots bugged him.) The “greatest mashed potatoes… Sunday red sauce; sausage and meatballs loaded down with pecorino cheese.” 6:55: “True learning doesn’t often happen until you’re in the kitchen every day,” Briscione tells his students. He didn’t go to culinary school, but has been in the kitchen since he was 16. 8:15: At 16, he was a bus boy washing dishes for two restaurants: fine dining upstairs and casual beach dining downstairs. 9:33: As a teenager and at the beginning of college, Briscione thought, ‘There’s no way I am going to spend the rest of my life in a kitchen.’ He was working on a degree in sports medicine in Birmingham, and worked summers at the restaurant [in Pensacola]. After his second summer, something clicked: he changed his course of study from sports medicine to nutrition. 11:00: James knocked on the back door of Bottega Cafe [in Birmingham] http://www.bottegarestaurant.com/cafe/ and said, ‘I want to work here.’ He got a job as pizza maker with a wood-fired oven. He remembers stretching the dough and putting the toppings on it, then handing it off to the next guy.

Welcome! James Briscione is a chef, author, consultant and expert in modern cuisine techniques. He is the Director of Culinary Development at the Institute of Culinary Education and Food Network’s first ‘Chopped Champion.’ As one of the lead chefs on IBM’s Chef Watson project James has also been at the forefront of culinary technology and flavor science. You can also find him cooking up healthy, delicious meals with his wife Brooke Parkhurst at http://thecoupleskitchen.com     http://http://jamesbriscione.com  This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you