Podcasts about lior lev sercarz

This week on Special Sauce we talk to the Spice Whisperer, chef and owner of the online spice store La Boite NY, Lior Lev Sercarz. Lior is on a mission to inform people about where spices come from, how they grow, what they look like in their natural environment, and ultimately, how to be inspired by them in the kitchen.

Lior Lev Sercarz is the chef, spice blender, and owner of La Boîte, a world-renowned spice company located in New York City. On this episode, we catch up with Lior about his unique path from Israel to some of the most famous restaurant kitchens in New York. We talk about the culinary school he's founding in Northern Israel and dive into his incredible new book, A Middle Eastern Pantry. For real, this is one of our favorite books of the year, and together we go over many of the spices and condiments that shape this amazing culinary history. Lior is a true original, and we hope you enjoy our conversation.Also on the show, Aliza and Matt give some very early thoughts on the upcoming fall cookbook season, including exciting new books from Yossy Arefi, Rie McClenny, Yewande Komolafe, Andrew Tarlow, Pierre Thiam, Jing Gao, Dwight Garner, and C Pam Zhang.FOLLOW, FOLLOW, FOLLOW:instagram.com/chefliorinstagram.com/mattrodbardinstagram.com/taste

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Spice King Lior Lev Sercarz, owner of La Boîte in New York City, co-founder of the Galilee Culinary Institute (GCI) and author of “A Middle Eastern Pantry.” Chef Sercarz shares his recipes for Sumac Onion Salad and Hummus Tahina, along with his passion for spices, his love of Middle Eastern food and how he's changing culinary education through GCI. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

Lior Lev Sercarz has made quite a name for himself as the man behind La Boîte, which sells more than 80 original spice blends plus their signature biscuits. A former chef who grew up in Israel, lived and worked in France, and then moved to New York City, Lior shares his story in this episode. But what really occasioned this interview at this moment in time was the publication of Lior's new book A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes--his fourth book, and a real departure from his three prior, spice-focused publications.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

This week, my guest is Lior Lev Sercarz. Lior is the chef, spice blender, and owner of La Boîte, a spice shop in New York City. He's previously released the cookbooks The Art of Blending, The Spice Companion and Mastering Spice. This week, he released his 4th book, A Middle Eastern Pantry. In this new cookbook he focuses on the everyday ingredients used throughout this vast region, including Turkey, Tunisia, Yemen, Iran, Iraq, Israel, Armenia, Jordan, and more, as he offers an homage to the pantry staples that define Middle Eastern cuisine.In addition to discussing his cookbooks, we talk about why he started his spice company, and how it's evolved since its inception. Currently, he has around 100 spice blends that are available to the public, but he makes an additional 200 blends specifically for other restaurants and businesses. Additionally, he sells 80-90 single spices. We also talk about the procurement process, the quality of his spices, and spice use today vs back in the 80's. You know…way back when your mom probably had just pepper, granulated garlic and a musty old can of paprika. And not related to spices, we talk about the formation of the Galilee Culinary Institute, something he's really passionate about. LIOR LEV SERCARZBuy the book A Middle Eastern PantryThe La Boîte websiteInstagram: Lior & La Boîte The Galilee Culinary InstituteOther books: The Art of Blending, The Spice Companion and Mastering Spice CHEFS WITHOUT RESTAURANTS If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants InstagramChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeChris Spear's personal chef business Perfect Little BitesSPONSOR INFOUnited States Personal Chef AssociationAre you a personal chef looking for support and growth opportunities? Look no further than the United States Personal Chef Association! With nearly 1,000 members across the US and Canada, USPCA provides liability insurance, certification, lead generation, and more. Consumers can trust that their meal experience is insured and supported by USPCA.And now, for a limited time, save $75 on new membership and get your premier listing on Hire a Chef by using the code TaxBreak2023 at USPCA.com. Plus, if you have products or services to sell to chefs and their clients, showcase your business on the Hire a Chef and USPCA websites with our great introductory packages.To learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.

#8. Lior Lev Sercarz passion for ingredients began at a young age when he would pick berries and go fishing in the river next to the Israeli kibbutz he grew up in. He later attended the Institute Paul Bocuse in France and worked for renowned chefs such as Olivier Roellinger and Daniel Boulud before dedicating himself to diving deep into the world of spices.He has also collaborated with many incredible chefs like Eric Ripert and Apollonia Poilâne and is a bestselling cookbook author with three books and a fourth on the way - A Middle Eastern Pantry. In this conversation, Lior Lev Sercarz discusses the importance of using high-quality spices not only for taste, but for better profits at restaurants. Lior's approach to creating spice blends is considered a work of art, as he can meld flavors, colors, aromas, textures, and mouthfeel to create unique and timeless spice blends. Lior also goes into detail about founding the Galilee Culinary Institute (GCI), which is set to open in May 2024 in Israel. The campus will include a restaurant, a wine bar, a coffee shop, a beer brewery, a chocolate lab, auditoriums, and classes. The program is designed to prepare students for various careers, such as working in a restaurant, opening their own, working in a lab for a food manufacturer, becoming a food stylist or food writer. Where to find Lior Lev Sercarz: LinkedInInstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(3:50) Lior's background(8:09) Challenges with sourcing spices(11:34) Common misconceptions for spices(14:17) Why high quality spices lead to better profits(16:21) Lior's blending process(20:01) How spice collaborations start(23:07) The most common spice blends(26:51) Why Urfa Chili is addictive(27:58) The future of the spice market in America(33:19) What is the Galilee Culinary Institute?(40:28) Do spices help kids open up to more food?(42:28) Working with Olivier Rœllinger(46:24) Why is it called La Boîte?

Lior Lev Sercarz is the chef and owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. His collections are sold online and in select stores.

Smoked, sweet, or hot, and made from crushed red bell peppers, Paprika brings elevation to many dishes. Joining us today is Chef Attila Bollok, Executive Chef at Barton G in Los Angeles. Chef Attila details his Hungarian background, summers in Hungary, and how Paprika influenced his culinary upbringing.Then we speak with Chef Lior Lev Sercarz, owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. Lior gives us insight into properly storing and using your spices and much more!You can watch our interview with Attila on YouTube HERE! Follow @bartong, @laboiteny, @ingredients insiders, @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

On this week's show, we're joined by seasoned spice experts who want to shake up the way you think about spices. We begin with Linda Shiue, a doctor and chef who guides her patients to cook healthier meals by harnessing the power of spices. Linda was just starting to spread the word about spices when we first met her in 2016. Now she's back in our studio on the heels of publishing her new book, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. Then, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Finally, Natasha MacAller, also known as “The Dancing Chef,” describes her journey from professional ballerina to celebrated chef, a path that led to her 2016 book, Spice Health Heroes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we're joined by seasoned spice experts who want to shake up the way you think about spices. We begin with Linda Shiue, a doctor and chef who guides her patients to cook healthier meals by harnessing the power of spices. Linda was just starting to spread the word about spices when we first met her in 2016. Now she's back in our studio on the heels of publishing her new book, Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. Then, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Finally, Natasha MacAller, also known as “The Dancing Chef,” describes her journey from professional ballerina to celebrated chef, a path that led to her 2016 book, Spice Health Heroes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Chef and spice blender, Lior Lev Sercarz may no longer be in the military, but he's still a man on a mission: to inform people about spices, their history, their use, and how to get inspired by them! In this episode, host Laurie March is joining up. Lior dishes the details in his conversation with Laurie, and they discuss how the smallest ingredient can have the most powerful impact on a dish.

Thomas Schauer has established himself as one of the world's leading culinary film directors and photographers, shooting extensive campaign work for over two decades between around the world. Operating two photography companies in Vienna and New York plus one film production company TASTE.Growing up in his native Austria, Thomas cultivated an artistic sensibility inspired by the European culture that surrounded him. His deep knowledge and passion for food led to work with Samsung, Nespresso, Uncle Ben's, Wegmans, Papa John's, Harper Collins, Fuji Film, Simon & Schuster, Chick-fil-A, Breckenridge, Carl's Jr., Marzetti, Publix, Newman's Own, Panera, Kroger, Pepsi, Patron, Outback, Budweiser, TGI Fridays and Burger King.Thomas' work has been exhibited globally. His first solo exhibition “Pure Real Taste” took place at La Boite in New York City. That same year, he was invited to exhibit in Osaka, Japan.Thomas has created over 25 cookbooks for celebrated chefs including Dominique Ansel, Lior Lev Sercarz, Daniel Boulud and David Bouley. Complementing his portfolio is the nomination for the Onaeba “Shimizu Award” in Osaka, Japan; the second place Pink Lady Award for “Best Food Photographer in the World,”; and the Gourmand Cookbook Award for Best Cocktail Book, “Cocktails.”

The Sake Ninja, Chris Johnson, talks food and beverage pairing techniques with Lior Lev Sercarz, chef, spice expert and owner of La Boite.

Lior Lev Sercarz is a chef, author, IDF veteran and royalty, of a sort. Well, at least he's titled that way. With a globally acclaimed expertise in creating incredible flavors, Sercarz has become known as “The Spice King of New York,” no easy feat in one of the world's top food cities. At his store, La Boîte, Sercarz and his team create hundreds of spice blends used in kitchens ranging from Michelin-starred restaurants to that apartment down the hall that always smells amazing. We caught up with Sercarz to discuss his new venture, the Galilee Culinary Institute by the Jewish National Fund; his new cookbook, “Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking”; and how he keeps the spice throne through mind-blowing flavor combinations. Edited by Jesse Ulrich, with music by Ryan J. Sullivan.

World-renowned Israeli chef and spice master Lior Lev Sercarz joins Jay’s 4 Questions for a riveting discussion on the important role chefs play in bridging societal gaps and how cooking with the right combination of spices can enhance your life. 

This week on IsraelCast, Steven Shalowitz sits down with Lior Lev Sercarz, Master Spice Blender, and Michael Solomonov, star of Netflix’s “In Search of Israeli Cuisine”, for an exclusive look into the vision behind Jewish National Fund's Galilee Culinary Institute. Lior and Michael explore the history of Israeli cuisine and what makes the Kiryat Shmona region the perfect place to be the next culinary and food tech capital.

Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will you be wanting anything else?”—instead of simply “Do you want anything else?” And they explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, master spice blender Lior Lev Sercarz teaches us how to transform a meal using spices; we learn the step-by-step rules to perfect curry; and Adam Gopnik ponders climate change and the future of wine. For this week's recipe, Potato and Green Pea Curry, visit: https://www.177milkstreet.com/recipes/potato-green-pea-curry-aloo-matar Go to http://177milkstreet.com/thanksgiving for free access to our 2019 Thanksgiving roundup We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

Lior Lev Sercarz is the Chef, Spice Master and Owner of La Boîte, a biscuits and spice shop in New York, which has been featured in a variety of publications including The New York Times, Vogue, InStyle, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Born in the north of Israel, Lior spent the beginning of his life living with his family across Europe. He returned to Israel at age 10 where he quickly learned that the best food in Israel was not at restaurants but in people's homes where the flavors of their origin countries combined with the Middle East. Though his path to the spice kingdom began after completing three years as a sergeant of the Israeli army. Lior traveled to South America where his exposure to new cultures and cooking further developed a passion for the culinary world. Upon returning to Israel, Chef Gil Frank gave him his first job and after three years encouraged him to take the next step. Lior enrolled in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France, who had earned three Michelin stars at his hotel and restaurant Les Maisons de Bricourt. Roellinger became known for his rare understanding of spices, blends, oils, and pastes, areas Lior found the most interesting. In 2002, Lior brought his newfound understanding of spice blending to New York, where he had the honor of working with chef Daniel Boulud at his flagship restaurant Daniel as a sous chef and catering chef. He left Daniel in 2008 to start La Boîte, originally making and selling a line of French biscuits as well as experimenting with spices. In 2011, deepening his spice knowledge, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen on 11th Avenue and 51st street. Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. Restaurant collaborations include: Daniel, Le Bernardin, Zahav, Momofuko Ssam Bar, Kawi, Del Posto, Marc Forgione, Blackbird, Oleana, and Michael Mina, among others. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His second book, The Spice Companion, is an illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior released his third book, Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking, in October 2019 (Clarkson Potter) and offers 250 recipes informing readers on how spices change the way one makes every meal. Up next for Lior includes the expansion of La Boite's presence in Manhattan with a new wholesale headquarters and test kitchen on West 46th street.  He also serves as the culinary director of the future Jewish National Fund-USA Galilee Culinary Institute in Israel's Upper Eastern Galilee, set to open in 2021. Lior lives in New York's Upper West Side with his wife Lisa and their two boys. On this episode, Lior shares his one way ticket to have a meal with Winston Churchill prepared Auguste Escoffier. He also talks about spices and the Galilee Culinary Institute. Lior is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-orta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Lior Lev Sercarz, a master spice blender and the founder of La Boite, a spice atelier in New York City. Todd and Lior discuss the art of blending spices and the secrets to cooking with them. Plus, Lior shares his Julia Moment.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Lior Lev SercarzInside Julia's Kitchen is powered by Simplecast.

Today on IsraelCast, we have our second two-time guest. Joining us in the studio once again is Lior Lev Sercarz! You may remember Lior is a Chef, Master Spice Blender and Owner of La Boîte – a biscuits and spice shop in NYC. Lior works closely with leading chefs around the world, developing custom spice blends for them and for other customers. Lior is also the driving force behind the International Culinary Institute (ICI), which is being built with Jewish National Fund in Israel’s Upper Eastern Galilee.

Chef Lior Lev Sercarz on holiday spices. Sean Pager of Michigan State University; Rick Carnes, President of the Songwriters Guild of America; Aaron Perzanowski of Case Western University and Filmaker Kirby Ferguson of Everything is a Remix on a debate about copyright laws in the internet age

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Lior brought his newfound understanding of spice blending with him from Israel to South America to France to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Lior has just launched his second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior connects with Lou on Thrive LOUD! *** Connect with Lou:  www.loudiamond.net Subscribe to Thrive LOUD: www.thriveloud.com/podcast    

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Next, Top Chef star Isaac Toups tells us a seemingly tall tale about high speed game hunting. We also revisit our trip to the Delta Hot Tamale Festival in Greenville, Mississippi. We meet several vendors involved in the hot tamale cook off, including Larry Harmon, who welcomes us to his award winning, family run Hot Tamale Heaven. Then just in time for New Year s resolutions our house band, Johnny Sketch and the Dirty Notes, stops by to discuss their new, healthier diet. Earlier this year, they wrapped up a recording session for their newest album, Sketch. And Jeremiah Tower talks about his groundbreaking tenure at Chez Panisse in the 1970s, as well as the remarkable, international path his career has taken since those days. Jeremiah s life has been immortalized by an impassioned new documentary called Jeremiah Tower The Last Magnificent, produced by culinary bad boy number one, Anthony Bourdain. It s our Louisiana Eats Year in Review For more, be sure to visit us at PoppyTooker.com.

Lior Lev Sercarz is the Chef, Spice Blender and Owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. As his interest in cooking evolved, he decided to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with Chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin stars at Les Maisons de Bricourt, his hotel and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes. In 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with Chef Daniel Boulud as a Sous Chef and Catering Chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert and Apollonia Poilâne. His second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior is just one of the extraordinary guests featured on The One Way Ticket Show. In the podcast, Host Steven Shalowitz explores with his guests where they'd go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Grammar Girl, Mignon Fogarty; Journalist-Humorist-Actor Mo Rocca; Film Maker, Muffie Meyer; Bronx Borough President Ruben Diaz, Jr.; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, writers and more.  

This week on IsraelCast, a conversation with Lior Lev Sercarz. Born and raised in the Galilee, Lior is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior’s the one top chefs throughout the United States go to when they need spice blends. Lior shares his plans for a Culinary Institute in the Galilee, and talks about Israel as a food lover’s paradise.

This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. We’ll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls. (Originally aired 1/21/2017)

Lior Lev Sercarz’s own personal spice road has taken him all over the globe searching for the world’s best spices – ones that show a sense of place or evoke...

On this week s show, we re getting an aromatic education in herbs and spices. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Then, Natasha MacAller, also known as "The Dancing Chef," describes her journey from professional ballerina to celebrated chef, a path that led to her new book, Spice Health Heroes. Next, we stop by Rosalie Apothecary in the Faubourg St. John neighborhood of New Orleans. During our visit, owner and Western folk herbalist Christiane Wurmstedt shares some wisdom about culinary herbs and local foraging. We also consider a different kind of herb. Geryn Angel invented a machine he calls Magical Butter, which infuses any sort of herb, including cannabis, to make healing oils and flavorful butters. We re spicing up your life on this week s Louisiana Eats

This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Iranian home. I had a really wonderful experience with the woman whose farm I was visiting, Mehri. She was telling me all these tales of the different ways that they use saffron. I [had] recently separated from my partner at the time, and she insisted that she knew the perfect broken-heart saffron concoction. She made me a beautiful small glass of warm milk that she infused with saffron and a little bit of honey. It certainly warmed my heart.” We’ll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls.

Go behind the scenes with the spice master himself, Lior Lev Sercarz, on a brand new episode of All in the Industry. Host Shari Bayer talks with Lior about his culinary background and the journey that eventually led him to a career in spices at La Boîte à Epice, where he creates custom spice blends for some of America’s best chefs. From his beginnings at Daniel to his current life as a spice artist – get some incredible perspective from a man who has seen more than most people can ever hope to in the world of cooking and gastronomy! This program was brought to you by Heritage Foods USA. “Cooking doesn’t have to end in opening your own restaurant. There are many other professions in this industry that are great.” [06:00] “You don’t even need to cook to used spices. You can sprinkle them on something that’s already made – that’s ok if you don’t like to cook!” [38:00] –Lior Lev Sercarz on All in the Industry

On today's THE FOOD SEEN, Lior Lev Sercarz, the worldly spice blender behind La Boite a Epice, tells his story through the travel and tastes which helped him form his poignant palate. Like a modern day Pierre Poivre, a trailblazer of the modern spice trade, Lior aims to elevate the now omnipresent black pepper to new heights. You can even try Lior's ode to Pierre in his 8 pepper blend. This episode is sponsored by Hearst Ranch.