Podcasts about maricel presilla

This week we've got a spicy treat for you: a show called Gastropod. Hosts Nicola Twilley and Cynthia Graber dig into the world of food and serve up a forkful of science, plus a dash of history. In this episode: chili peppers! Why do we love spicy things when they set our mouths on fire? Plus, where did chilis come from — and how did they take over the world? Find more Gastropod here: https://gastropod.com/ Gastropod thanks: the Somerville, Mass., store Christina's Spices, which ships all around the country—they have the best selection of chiles Cynthia has found anywhere online, even compared to places that specialize in chiles. And if you want to do a tasting, you'll want the New Mexico State University Chile Pepper Institute chile tasting wheel, which Danise helped develop. It's got heat profile notes and flavor notes and it's a lot of fun to use. Thanks also to Maricel Presilla, Danise Coon, Harold McGee, Pam Dalton, and Edward Wang.  Science Vs is hosted and executive produced by Wendy Zukerman; our producers are Michelle Dang, Rose Rimler, Meryl Horn and Ekedi Fausther-Keeys. Editing by Blythe Terrell. Mix and sound design by Bumi Hidaka. Music by Peter Leonard, Emma Munger and Bobby Lord. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode NotesReferenced in this episode:Habichuelas Guisadas al Estilo de la Costa Colombian-Style Green Beans Cooked in Milk (Food52)Genius-Hunter Extra-Credit:Gran Cocina Latina: The Food of Latin America (Read the opus!)Need more Thanksgiving recipes? This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes.The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes Chocolate lovers delight and dig deeper into fine cacao from Latin America in Maricel's other yummy book. She's a chocolate expert!Special thanks to Emma Laperruque and Amy Shuster for their sharing their favorite Thanksgiving dishes.  Have a lead on something genius? Tell me all about it at genius@food52.com.

Dominican Nacional from Ecuador, ‘lightbreaking' cacao and many more profiles… one country is not one flavor! As we talk about the variety of genetics Rizek currently works with in the Dominican Republic, the Fruition team and Maricel get into the challenges of working with different cacao genotypes. To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtube.com/watch?v=Z4M-VSLiMjUCorazon de Dahlia is a nonprofit organization that provides education and community development to impoverished, marginalized Peruvian children and families for 10 years. To learn more, visit http://www.corazondedahlia.org/ For more Kahkow, don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

Dahlia and Bryan Graham of Fruition Chocolate talk to us about how they got into chocolate-making, as Maricel, Nadia & Daisy ask the burning questions. Fruition's work begins by selecting ethically sourced and flavorful cacao, primarily from Central and South America – and this is essentially why our passions met! Maricel delves into the importance of Los Bejucos – one of our Denominations of Origin and how this concept positively impacts small cacao farmers' livelihoods. The admirable ‘genetic cocktail' of Los Bejucos holds tremendous significance regarding quality as well, as it serves as a genetic base for the development of other exclusive plantations within the same Denomination of Origin. To see the full recording of this episode, visit our YouTube channel: Kahkow USA https://www.youtube.com/watch?v=Z4M-VSLiMjUFor more Kahkow, don't forget to follow us on social media, we are @kahkow_usaIf you're interested in being a guest of the Kahkow Culture podcast or have any questions or comments, e-mail us: info@kahkow.com

In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America.Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen.  Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.   

Maricel Presilla, PhD, culinary historian, chef, restaurateur and the author of Gran Cocina Latina: The Food of Latin America (W. W. Norton & Company, 2012), offers a recipe and talks about the holidays and the closing her Hoboken restaurant due to the pandemic. David Sedaris, author and humorist, shares a story from his new collection of stories, The Best of Me (Little, Brown and Company, 2020). Maeve Higgins, comedian and contributing writer for The New York Times, tries to stump us with questions from the new citizenship exam. John McWhorter, Columbia University linguistics professor, host of the Lexicon Valley podcast at Slate and contributing editor at The Atlantic, brings his holiday gift of some tricky language questions for listeners to try to answer.      

In this episode, we look at three amazingly versatile ingredients: peppers, onions and butter. Host Francis Lam visits the home kitchen of Latin food scholar and chef Maricel Presilla. Her latest book is Peppers of the Americas: The Remarkable Capsicums that Forever Changed Flavor. She shows Francis how she makes a few essential pepper-rich sauces and dishes. Speaking of peppers, can't find Hatch green chiles for your chili? Have no fear; America's Test Kitchen found a fantastic pepper workaround for their Colorado Green Chile recipe. Francis talks about the search for world-class butter with writer Alex Halberstadt. And contributor Joe Yonan talks to Kate Winslow, co-author of Onions, Etcetera, about one of the most underappreciated vegetables of all time. Plus, Francis talks with listeners about cooking anchovy filets, and getting the best out of your cast iron skillet. Splendid Table Video: Francis Lam on how to chop onions. Broadcast dates for this episode: August 11, 2017 (originally aired) August 17, 2018 (rebroadcast) June 21, 2019 (rebroadcast)

Few ingredients have had greater influence on the cuisines and foodways of the world than peppers. Their diaspora spans millenia and has shaped the way generations of cooks create flavor. On this episode historian and three-time James Beard award winning author Maricel Presilla joins Linda and shares her work from her new book, Peppers of the Americas, in which she retraces the fascinating history of how Capsicum spread across the globe and found their way into cuisines of the world. A Taste of the Past is powered by Simplecast

All About Peppers with Maricel Presilla  Do you like ’em spicy? Mild? Blazing hot? Sweet? Maricel Presilla – James Beard award-winning chef, culinary historian, author and restaurateur – talks with us about the world of peppers. From using peppers in her native Cuba, cooking with pepper leaves, the true origin of the datil pepper, plus recipe tips and tricks in her encyclopedic guide, Peppers of the Americas, Maricel demystifies this essential ingredient for chefs and home cooks alike.   www.ediblecommunities.com

Does your ham sandwich have something to say? Quite possibly. Food can be a powerful storytelling tool. Many chefs, like authors, carefully craft meals or menus to transform a dining experience into a cultural, historical, or educational adventure. This week on Sidedoor, chef Jerome Grant from the Smithsonian's National Museum of African American History and Culture, and Maricel Presilla, who was the first female Latin American guest chef at the White House, discuss the story-rich menus that put them in the spotlight. Recorded live at the National Museum of American History’s Food History Weekend.

Does your ham sandwich have something to say? Quite possibly. Food can be a powerful storytelling tool. Many chefs, like authors, carefully craft meals or menus to transform a dining experience into a cultural, historical, or educational adventure. This week on Sidedoor, chef Jerome Grant from the Smithsonian's National Museum of African American History and Culture, and Maricel Presilla, who was the first female Latin American guest chef at the White House, discuss the story-rich menus that put them in the spotlight. Recorded live at the National Museum of American History’s Food History Weekend.

There are over 200 varieties of peppers, ranging from shishitos to habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author Maricel Presilla. She’s the author of Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, which explores the history of peppers and the many dishes you can make with them.

Do you like cocoa? You are in good company: in South and Central America people have been enjoying the fruit of the cacao tree - the source of cocoa, chocolate and much else - for thousands of years. Ancient empires fought battles for the control of the best trees, cacao beans were used as currency, and being able to make a tasty cacao drink could even save your life. To trace the history of cacao in Latin America, Bridget Kendall is joined by archaeologist Cameron McNeil, chef and food historian Maricel Presilla and geneticist and cacao researcher Juan Carlos Motamayor. Photo: A cropped cocoa pod lies over dried cacao beans (Getty Images)

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today. Guests include: Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. *Visit our website to see a correction to this interview. Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large. Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world's most prolific hybrids in the country that leads in fine and flavor production. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

The cocoa and chocolate we know and love was born in the upper Amazon and domesticated (turned into chocolate) in Mesoamerica. In this episode, we will explore the history of the food of the gods and, as the leading producer of fine and flavor cocoa, the role Latin America plays in chocolate today. Guests include: Maricel Presilla, chef, culinary historian, author of The New Taste of Chocolate and coordinator of the International Chocolate Awards, on the history of cacao and cocoa. Chloé Doutre-Roussel, consultant and author of The Chocolate Connoisseur, on how the economic crisis in Venezuela impacts cocoa farmers and the industry at large. Cristian Melo, professor at Universidad Tecnológica Equinoccial, on the development of prized indigenous cacao and one of the world's most prolific hybrids in the country that leads in fine and flavor production. Launches May 12, 2017. Learn more at theslowmelt.com. This show is brought to you by the following sponsors: Audible. Get a free audiobook of your choice and free 30-day trial at www.audibletrial.com/chocolate. If you like what you hear, please consider making a donation to support a second season at theslowmelt.com/donate/

Chef, restaurateur and author of Gran Cocina Latina Maricel Presilla discusses Latin American culinary traditions and her approach to writing and cooking the cuisine of her heritage. Author, TV personality and wine and food journalist David Rosengarten previews his new Rosengarten ReportThis show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).