Podcast appearances and mentions of rachel mccormack

Jay Rayner and the panel are in Newtownabbey celebrating the 300th episode of The Kitchen Cabinet. Joining Jay are chefs, cooks and food writers Melissa Thompson, Paula McIntyre, Rachel McCormack, and Jordan Bourke. Together, they explore the much-loved Northern Irish sweet treat, fifteens, and share the best ways to revolutionise a beef stew. They also debate the polemic culinary question - should stuffing be cooked inside or outside of the bird? Later on, Jay chats to Peter Hannan, the man behind the famous sugar pit bacon about how he makes his bacon taste so good. We also hear from local baker,  Shannon Holmes from Nanny Plums bakery, about the recipe, flavour and story behind the no-bake treat, the 'fifteen'. Producer: Daniel Cocker Assistant Producer: Dulcie Whadcock Executive Producer: Ollie Wilson A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of experts are answering questions from an audience in Rosewell, Midlothian. Joining Jay to share their soufflé tips, parsnip recipes and more are chefs cooks and food writers Sarah Rankin, Sumayya Usmani, Rachel McCormack and Jocky Petrie. The panel go in pursuit of the perfect porridge and are offered an insight into the world porridge championships from its host, panellist Sarah Rankin. How can you pimp your daily porridge? Also, the panel share the best ways to cook venison, the perks of owning a spurtle and bay leaves…what's the point?Assistant Producer: Rahnee Prescod Senior Producer: Dominic Tyerman Executive Producer: Ollie WilsonA Somethin' Else production for BBC Radio 4

Jay Rayner and his rabble of culinary connoisseurs are in Doncaster. Joining Jay are food writers Sumayya Usmani and Tim Hayward, chef Rachel McCormack and food historian Dr Annie Gray.Whether it be inventive fillings for jacket potatoes or their most loved school dinners, the panel put their minds to a range of kitchen-based queries. They discuss the ins and outs of fish stock, the do's and don'ts of baking powder, and their most loved ultra-processed foods.Alongside the fiery debate, Jay chats to Doncaster Fish Market's youngest fishmonger, Charlotte Jackson, about the history of the market and her top tips for deboning and gutting.Assistant Producer: Dulcie Whadcock Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food experts are in Newcastle for this week's episode of The Kitchen Cabinet. Joining Jay are chef Rob Owen-Brown, food writers Paula McIntyre and Rachel McCormack, and food historian Dr Annie Gray.In Newcastle's Live Theatre, the panel discusses everything from basic tips for cracking an egg, to the more complex of questions - is there anything that can't be improved by nduja? Meanwhile, Dr Annie Gray takes us through the changing sounds of the kitchen over the years, as the panel discuss the worst noises to hear while cooking.Alongside the panel debate, local culinary hero Adam Riley of Riley's Fish Shack talks the panel through the history, preparation and recipes for kippers.Producer: Bethany Hocken Assistant Producer: Dulcie WhadcockA Somethin' Else production for BBC Radio 4

Jay Rayner and his panel of food fanatics are in the thriving city of Glasgow for this week's episode of The Kitchen Cabinet. Joining Jay are food historian Dr Annie Gray, food writer Sumayya Usmani, recipe developer and presenter Rachel McCormack, and food blogger Fliss Freeborn. Whether it be nostalgia-fuelled packaging, or the perfect pakoras, the panel discuss an array of culinary questions. Among the quick-fire Q and A, the audience debate whether spitting out pomegranate seeds is acceptable, which snack they'd throw out the window, and their favourite winter soups. Also in the programme, Jay chats to Andrew Ramsay from butchers Ramsay's of Carluke to find out how they make their renowned black pudding Producer: Dan Cocker Assistant Producer: Rahnee Prescod Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from Billericay. Joining Jay are chef Sophie Wright, Catalonian food expert Rachel McCormack, British-Chinese chef Jeremy Pang, and award-winning food writer Melissa Thompson. The panel indulge in a variety of culinary conundrums, from suggestions for dishes you could make with marjoram, to the difference between hard and soft herbs, the panel are here to answer all of your food-based queries. They also answer by far the most important question of all - what ingredients go into making the ultimate fish finger sandwich? Later Co-Founder of Hoyles Honey, Richard Hoyles, gives us an insight into how bees produce honey and answers the question - do bees ever sleep? Producer: Bethany Hocken Assistant Producer: Rahnee Prescod Executive Producer: Hannah Newton A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from Manchester. Joining him are chefs Sumayya Usmani, Nisha Katona, Rachel McCormack and Mancunian Rob Owen Brown. The panel discusses everything from breaking golden rules of cooking to school meals that make their skin crawl while they tuck into an old classic, the Manchester Tart. Alongside the audience's questions, Paul Jackson from Jackson's Rag Puddings offers insight into the traditional Rag Pudding, commonly eaten across Lancashire. Producer: Bethany Hocken Assistant Producer: Dulcie Whadcock Executive Producer: Louisa Field  A Somethin' Else production for BBC Radio 4

Jay Rayner hosts this week's culinary panel show from Aberdeen, Scotland. Fielding questions from a live audience are Rob Owen Brown, Rachel McCormack, Fliss Freeborn, and Professor Barry Smith. Coming to you from the granite city, the panel pick up the subject of an Aberdeenshire classic – the buttery or rowie, as well as sharing their strong feelings on puff pastry, air fryers, and a favourite among teenagers, the pot noodle. Paul Allan of Murdoch Allan Bakers shares his tips for making the most delicious buttery, and Funmi Adejuwon of FHA Kitchen divulges the secret ingredients behind most-loved Nigerian dishes. Producer: Jemima Rathbone Assistant Producer: Aniya Das Executive Producer: Louisa Field A Somethin' Else production for BBC Radio 4.

Jay Rayner hosts the culinary panel programme from York. On this week's panel are Rachel McCormack, Jeremy Pang, Paula McIntyre and Dr Annie Gray. This week the panellists talk Yorkshire puddings and discuss which size tray is best. They also debate whether white chocolate is really chocolate, and Nestlé archivist Alex Hutchinson is on hand to explain the origins of this divisive confectionary. The team is joined by Suzy Garraghan, Tea Buyer for Bettys and Taylors of Harrogate, who discusses how they select the best tea to suit the local Yorkshire water, and the panel shares its favourite tea-based recipes. Producer - Dominic Tyerman Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

Chocolate may well be on your mind heading into Easter weekend, and we'll look at how well whiskies pair with artisan chocolates with Scotland-based whisky and chocolate educator Rachel McCormack on this week's webcast! Here's a hint: not all types of chocolate pair equally well with whiskies. For instance, we found that smoky whiskies work better with lighter chocolates than with dark, rich ones. Catch our live webcasts every Friday at 5:00pm New York time on the WhiskyCast YouTube channel, our Facebook page, Twitter, and Twitch. 

Jay Rayner hosts a culinary panel show packed full of tasty titbits. Ready and raring to kick off the new series are panellists Rachel McCormack, Jeremy Pang, Tim Anderson and Dr Zoe Laughlin. The panellists delve into their pantries for a good clear out, unwrapping the hot topic of truffles, divulging some delicious savoury recipes for those pecan nuts you've discovered hiding behind the rice and, to top it all off, they suggest how to prepare spring onions for that ever-so professional finish. Beyond the questions, materials expert Dr Zoe Laughlin uses her science know-how to test what constitutes a bowl over a plate. Producer - Daniel Cocker Assistant Producer - Bethany Hocken A Somethin' Else production for BBC Radio 4

It's that time of year when thoughts turn to Valentine's day and love it or hate it we can all get on board with one of the more palatable trappings of the season. Chocolate.On this episode host Rosalind Erskine has her first experience of pairing whisky and chocolate. Guided by Rachel McCormack, author of 'Chasing the Dram', and Cameron Dixon of Bare Bones chocolate, the results are suprising.Then Rosalind heads north to speak to Jamie Hutcheon who, from a young age, was enchanted by the kitchen. He turned this passion into a career and now runs Cocoa Ooze. He talks about the challenges faced by a small chocolate business and all about why he loves it so much.

Jay Rayner hosts a culinary panel show packed full of tasty titbits. This week, he's joined by Rob Owen Brown, Rachel McCormack, Jeremy Pang and Professor Barry Smith. As the calendar equivalent of a Monday morning wraps up, the team divulge the meals they had to endure growing up, as well as debating whether stuffing should contain meat, and pondering over recipes for leftover gin-soaked sloes. In the guest seat this week, the daughter of renowned Chinese chef-restaurateur Bill Poon, Amy Poon, regaling the panel with tales of mythical beasts and their taste for sweet treats as she looks towards the upcoming Chinese New Year celebrations. And Professor of sense-related profundity, Barry Smith, leaves the panellists a little sour-faced with this week's experiment. Grab a sour sweet to take part! Producer: Dan Cocker Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

In partnership with Peter's Yard petersyard.com - You've bought your special cheeses for Christmas. Now, what should you drink with them? It turns out that more than red wine goes with them. We talk to Hero Hirsh of Paxton & Whitfield, Sam Wilkin, cheese guru and content creator, and whisky expert Rachel McCormack to get their recommendations. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jay Rayner hosts the culinary panel show packed full of tasty titbits. For the final episode of this series, Rachel McCormack, Sumayya Usmani, Jeremy Pang and Dr Annie Gray take questions from a virtual audience. The series goes out with a bang as our panellists tell some flaming hot stories from the kitchen. They also talk through some eggcellent recipes, and share their top tips for the perfect chicken kiev (that's chicken Kevin to some). The panel is joined this week by drinks expert Alice Lascelles who educates the team on cocktail garnish dos and don'ts, and tells us how to make the perfect Irish coffee to see us through the winter months. Producer: Hannah Newton Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner hosts a culinary panel show packed full of tasty titbits. He's joined by Sumayya Usmani, Tim Anderson, Rachel McCormack and Dr Zoe Laughlin to answer questions from a virtual audience. This week, our experts wow us with tales of their record breaking kitchen feats. They also talk us through their ideal breakfast spread, and debate the best summer puddings. Producer: Daniel Cocker Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

Jay Rayner and his culinary panel are back with an Easter themed show, packed full of tasty titbits. Rachel McCormack, Jeremy Pang, Sophie Wright and Zoe Laughlin answer questions about recipes for leftover lamb, utilising different cooking oils and using up those lingering egg whites. Producer: Dan Cocker Assistant Producer: Millie Chu A Somethin' Else production for BBC Radio 4

In the first episode of the series, KT Tunstall chats to Rachel McCormack from her home in Los Angeles. The pair enjoy a WhistlePig 10, Macallan 12 and a Talisker cask strength. KT shares insights into her career as a major recording artist and international performer. She also shares the story behind her custom-made Talisker whisky barrel guitar (made by Fylde Guitars).ENTER THE GLENCAIRN GLASS GIVEAWAY: https://www.thebiglight.com/glencairnglassgiveawayKT has released six albums internationally, to date: Eye to the Telescope (2004), Drastic Fantastic (2007), Tiger Suit (2010), Invisible Empire // Crescent Moon (2013), KIN (2016) and WAX (2018).Website: https://www.kttunstall.comInstagram: https://www.instagram.com/kttunstall/Twitter: https://twitter.com/kttunstallFor more information about the podcast, visit: www.thebiglight.com/doublescotch See acast.com/privacy for privacy and opt-out information.

Producer Wolfs hair Is Kim Jong Un dead What haircuts should we get Why should Angus move to SA Barbershop Roulette! Thee RAA Kids party Our SA song pitch to Angus Calling Nick Kyrgios How much did you cost the boss Andy Lee We’re in the paper Does your voice not match your name Girlfriend reactions See acast.com/privacy for privacy and opt-out information.

Heute ist Tag der Arbeit und wir waren auch fleißig und hauen für Euch eine Extra-Episode raus. Wir haben die Folge in der vergangenen Woche zum internationalen Tag des Buches aufgenommen und stellen aus diesem Anlasse zwei Bücher zum Thema Whisky vor. Tim startet mit Chasing the Dram von Rachel McCormack. Das Buch ist ein Mix aus Reisebericht, Kochbuch und Whiskyentdeckungsreise. Olli dagegen stellt ein neues Highlight auf dem Markt der Bücher über Whisky vor: Bourbon - ein Bekenntnis zum Amerikanischen Whiskey von Thomas Domenig. Der zweite Block im heutigen Podcast befasst sich mit dem Glendalough 13 Mizunara Cask Finish. Wir haben diesen Irish Single Malt Whiskey nun relativ häufig an verschiedenen Stellen erwähnt, da dachten wir, wir müssten den doch auch mal verkosten. Gesagt, getan. Viel Spaß beim Hören, Olli & Tim

Deep frying our food is a fast efficient way of cooking and it's not new.The ancient Greeks staged comedies involving frying pans. The Romans fried fish in copious amounts of oil. But these days deep frying often gets a bad press. British chip shops compete to create ever more outrageous deep fried dishes. Deep fried chocolate orange anyone? American state fairs hold extreme deep frying competitions involving butter and cookies. And in the west of Scotland the 'munchie box' is a fearsome thing to behold. Rachel McCormack explores different cultures' approach to deep frying asking why in Britain it's often regarded as unhealthy and lower class, whilst in Italy and Spain fritto misto has its place in a balanced healthy diet. Producer: Maggie Ayre

How did whisky become the world's favourite tipple? Elizabeth Hotson discovers the secrets behind the water of life.Rachel McCormack, author of Chasing the Dram, tells us how the giants of scotch attained their legendary status, and we delve into the archives of one of the world's most famous whisky brands with Christine McCafferty of drinks leviathan Diageo. Elizabeth also talks to distillers from across the globe, including Whistlepig from the US state of Vermont, Japan's Chichibu distillery, Spirit of Hven in Sweden and Rampur from India. She also unlocks the secrets of Scotland's silent distilleries during a visit to Edradour, and samples the most popular whisky cocktail at one of the world's best bars. Lucky Elizabeth!(Picture: Glenlivet barrels; Credit: BBC)

As investigators continue their trawl for evidence of corruption and state capture during Jacob Zuma’s time in office, others are said to be plotting his return to power. Politics in South Africa is never dull, says Andrew Harding. Kate Adie introduces this and other stories from correspondents around the world. In Israel, Tom Bateman is on the hunt for the finest falafel as he hears what Arab and Jewish Israelis think of the controversial new Nation State law. In Spain, Rachel McCormack suspects that something fishy is going on during her gastronomical visit to Galicia. Chloe Arnolds recounts some of her many tales of mistaken identity; she has received offers of employment for jobs she hadn’t applied for and rejections from companies she had never even heard of. And brutal it may be, but Steve Evans reveals why he has come to admire the directness of Australian politics.

For latest podcast Ali met writer, broadcaster and food expert Rachel McCormack at Glasgow's Iberica restaurant to talk about her recent book on whisky and Scotland, the excellent 'Chasing The Dram: Finding The Spirit Of Whisky'. Over a glass of wine, the two discuss Rachel's book, their first memories of whisky, the perception of the drink at home and abroad, the mythology which has grown around it, and how it relates to Scotland, and a whole lot more. Put simply, she separates the truth from the fiction, and there is plenty of both when it comes to our original national drink.

Rachel McCormack is a broadcaster and writer, known mostly as a panelist on BBC Radio 4’s The Kitchen Cabinet. The proud daughter of a Macallan drinker, Rachel was introduced to whisky via flu-alleviating hot toddies from an alarmingly early age and has never looked back. In her first book Chasing The Dram, Finding The Spirit of Whisky Rachel sets out to discover why Scotland had no tradition of cooking or eating with whisky. Rachel visited us at Honey & Spice to impart her newfound wisdom on the subject. We tried some whisky and heard all about her year-long adventure across Scotland in search for the spirit of whisky.

Scots are watching the Catalan controversy with more than a passing interest. As Madrid and Barcelona slug it out over the region's future status, more than a few people in Scotland are seeking parallels with the UK. Scots writer, author and broadcaster Rachel McCormack lived in Catalunya for several years, and also set up a Catalan cooking school in London. She has just returned from Barcelona, where she struck up old friendships and took the temperature of the Catalan debate, just as Spanish authorities strengthened their grip. She visited Newsnet to tell podcast host Derek Bateman and producer Maurice Smith her impressions from the Catalan front.

This week, while drinking cocktails made by Alessandro Palazzi at London's Duke's Hotel, we talk to Rachel McCormack, whose book Chasing the Dram suggests that we've missed a trick with whisky. Hosted on Acast. See acast.com/privacy for more information.

Rachel McCormack is a regular panellist on BBC Radio 4s The Kitchen Cabinet, and has also broadcast on the station's From Our Own Correspondent, the Food Programme and appeared as an expert guest on BBC Radio 2 on both the Simon Mayo show and the Chris Evans show. Rachel is the author of Chasing the Dram: Finding the Spirit of Whisky. See acast.com/privacy for privacy and opt-out information.

Helen Castor presents the programme that goes behind the history headlines. Scottish medievalist Fiona Watson and landscape historian Francis Pryor join Helen to discuss medieval mutilations in North Yorkshire, illegal whisky distilling in nineteenth century Scotland and the news that human beings may have evolved in Africa 100,000 years earlier than we thought. Tom Holland travels to North Yorkshire and the deserted medieval village at Wharram Percy which archaeologists now believe was the site of a gruesome practice of mutilation in the middle ages. Dr Simon Mays is a human skeletal biologist for Historic England and he noticed some odd marks on human bones recovered at Wharram Percy in the sixties. These bones were found in the middle of the deserted village - not in the churchyard. Simon thinks the marks on them were caused by severe blows made shortly after death - maybe to stop disruptive souls from tormenting villagers again. Whisky writer Rachel McCormack takes us to another remote and deserted location, the Cabrach between Aberdeen and Inverness. This was the centre of a well-developed, but illegal, whisky distilling industry in the eighteenth century. Although the remote location kept these stills hidden from the revenue men it also made them commercially unviable when whisky production was licensed in the 1820s. The ruined farmsteads in this otherwise untouched environment are the only clues to this tumultuous past. Dr Vanessa King and Dr Matthew Green show Helen a seedy and brutal history of a night out on London's South Bank, and Dr John McNabb responds to news that Homo Sapiens may be 100,000 older than we once thought. Producer: Nick Patrick A Pier production for BBC Radio 4.

With 20 million casks lying in storage maturing, Scotch whisky looks set to hold its strong place in the world market for decades to come. It's the third biggest industry in Scotland, contributing £3.3 billion to the economy per year. But the landscape is changing - both within Scotland and across the UK. Recent years have seen dozens of new distilleries opening in Scotland and also in Wales, Northern Ireland and England. Sheila Dillon celebrates 'Whisky Britannia' to discover who exactly is choosing to start distilling whisky, how you perfect your craft and flavour and become distinctive in such a busy marketplace. Do these new brands have anything to offer which the established companies haven't tried? Reporter and whisky lover Rachel McCormack also uncovers the secrets of perfecting a blend, and trying to please a foreign market who may also mix it with coconut or green tea. Whisky writer and expert Dave Broom shares some of the extraordinary things he's seen but warns many markets from Iceland to Japan are keen to get a taste of the action too. Presented by Sheila Dillon Produced by Anne-Marie Bullock.

What is Scottish cuisine? Well, it’s certainly more than haggis. Travel to the UK’s northern-most country on a brand new episode of A Taste of the Past. Host Linda Pelaccio is joined by Rachel McCormack, an expert on the subject of Scottish cuisine. She is a regular panelist on BBC Radio 4s The Kitchen Cabinet since the first pilot programme. She has also broadcast on the station’s From Our Own Corespondent, the Food Programme and appeared as an expert guest on BBC Radio 2 on both the Simon Mayo show and the Chris Evans show. Rachel’s writing and broadcasting has covered a variety of topics from the politics of hunting, to tasting whisky in remote distilleries, to how to make Catalan doughnuts. She has written for, amongst others, the Evening Standard, the BBC Vegetarian Food Magazine, the New Statesman, the Financial Times, RED magazine and the Guardian. This program was brought to you by Heritage Foods USA “We make everything with oats – we make drinks with oats, there’s porridge in the morning, etc.” [08:00] –Rachel McCormack on A Taste of the Past

Correspondents with tales to tell. In this edition: Gabriel Gatehouse watching the unfolding revolution in Ukraine; Abigail Fielding-Smith in the Lebanese capital Beirut as the war in Syria creeps ever closer; Will Grant on the latest chapter in the extraordinary story of drugs baron Joaquin 'Shorty' Guzman; Rachel McCormack gets a taste of the heated argument in Spain over the possibility of Catalan independence and 12 hours across the Karakum desert: Jonathan Fryer has time on the train to consider the ripples of revolution and who, if anyone, might be here for eternity.

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

Catalan Cooking and Moreno Wines Clare Mulley presents #InGoodTaste - cooking up a storm every week on ZoneOneRadio - the Mayor of London-funded community radio station for Central London. This week we forget the chilly weather and head to sunnier climes - Spain Rather than looking at Paella and Patatas Bravas, we focus instead on more regional, lesser-known cuisines from Spain talking to Rachel McCormack of Catalan Cooking and then heading Moreno wines in Maida Vale to check out their wine cellar. Finally, in the InGoodTaste kitchen, Clare cooks up a traditional dessert from Tarragona - hazlenut soup with a hazlenut crocanti -- www.twitter.com/_InGoodTaste and www.twitter.com/z1radio www.ZoneOneRadio.com www.facebook.com/ZoneOneRadio -- Ana Belen & Victor Manuel - Mediterraneo