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  • 00:42

    Marshall's Haute Sauce and Daikon Radish. Portland. Food. People. Stories.

    in Food


    Sarah and Dirk Marshall started their boutique hot sauce business, Marshall’s Haute Sauce out of their Portland kitchen and began selling at the Portland Farmer's Market, where you can still see them every Saturday during the summer season. 
    They discuss build their space in the Portland food community, from the farmers they source from, the chefs they collaborate with, to the entrepreneurs the mentor. 
    In every episode, Sarah and Dirk help me explore a fresh ingredient at the farmer's market, this episode we explore the mild radish, daikon. Sarah gives listeners some tips for using at home, and Dirk shares how local chefs are using daikon in their kitchens and on their menus. 

  • 01:05

    Plum luv foods season 5 ep 6 Chad Minton returns

    in Food

    On thie episode we get the return of the genius behind the global movment that is Truecooks. Chef Chad Minton returns to talk about his big news and whats coming up with truecooks! We talk shop young cooks and more! Plus Chef Plum talks about his new show and whats up with insane clients at caterings!
    www.truecooks.com

  • 00:30

    C-CAP Nutrition Camp 2016 Day 1

    in Food

    Culinary instructors report all about the Summer Camp experience @ Uinversity of Chicago. We have a action packed schedule of activities, work experience, industry exposure, chef instructions, team buliding exercises, team projects, exercise, and socialization. Take a listen about what went on this morning. 

  • 00:19

    The Business of Edible Insects -- with Lars Baugh (LithicNutrition.com)

    in Food

    Edible insects are becoming an emerging topic within food, both for their potential environmental sustainability and nutritional value. Currently, most of the discussion on the topic revolves around the speculation of insect cultivation, but this episode goes in a more entrepreneurial direction.... What's it like to try to sell insect based foods? And how can you convince consumers that they should eat more bugs?
    >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
    Lars Baugh, the co-founder of Denver based Lithic Nutrition, works to normalize the consumption of insect based nutritional foods amongst athletes, with his company that currently sells cricket protein powders and bars. 

  • 01:12

    GI Radio- Frank Talk About Food & Defcon-versations with The Dynamic Food Duo

    in Food

    Welcome to Another Episode of GI Radio!
    With John Dilley and Frank Price (The Dynamic Food Duo)
    It's Raw, Unscripted, and we are sure to make you laugh about food!
    Our Guest This Evening is: Melinda Paletta of Da Butcher's Daughter Inc 
    https://www.facebook.com/Da-Butchers-Daughter-Inc-603052556511330/?pnref=lhc
    She's Canadian! Ayyyy! 
    We will be talking about Canadian Food... and what Melinda has been up to since last appearing on the show!
    Thanks for Listening and come back each Friday night plus listen to the Replays!
    Check out Defcon Products at: www.Defconsauces.com
    www.GrilliantIdeas.com

  • 00:39

    Food A Holick Radio Show - Guest Mike Wisdom from Baldies Craft Pizzaria

    in Food

    We are very fortunate to have Mike Wisdom from Baldies Craft Pizzaria join Tim and Joe on the show this week.  Mike talks about what makes Baldies so special and how wonderful it is to have their customers come in and enjoy their meals and drinks.  Mike has worked in several locations in the area and he talks about his experiences so far.  He does admit that Baldies is allowing him to be as creative as he wants to be...listen in to hear all about Baldies in Lakeville, MA.

  • 01:30

    Chewing The Fat with Big & Beefy | Mi-Mi Hot Sauce Awards | Bloody Mary's

    in Food

    On this episode of Chewing The Fat , Big and Beefy will be talking about last weeks bloody mary competition that BIG judged as well as Staten Islands Savor The Flavors. Also tomorrow BIG will be judging the Screaming Mi Mi Hot Sauce Awards at Chris Santos' new place Vandal on the East Side.
    Will Rob and Clem have a top 5 or Food Fight? Who knows so tune in.
    Follow us on Twitter @CTFBBPodcast

  • 00:30

    A pound of salt, a jug of wine, and... herbs?

    in Food

    The restaurant scene in my town is incredible - creative, diverse, and always changing. When out to dinner one night, we happened upon a very simple condiment with an equally simple - and delicious -  twist. Salt, wine, herbs, oil... and bread. Let's talk about ancient things with some Creativity applied!

  • 00:55

    New Study Shows that "Gluten-Removed" Beer May be Unsafe for Celiacs

    in Food

    Beer has historically been made with grains (wheat, barley or rye) containing gluten proteins. In recent years, naturally gluten free beer brewed with alternative grains like sorghum, millet and rice has become available in the marketplace.
    There is another new category of beer called “gluten-removed;” these beers are made from barley in the traditional brewmaking style, and are not allowed to be labeled "gluten free" in the U.S., although local state laws may differ when the beers are not crossing state lines. Experts caution against celiacs and those with gluten sensitivity drinking these beers, since no scientifically validated testing yet exists which can adequately detect gluten in beverages like fermented beers.  
    A new research study conducted by the Gluten Intolerance Group (GIG) shows that beers labeled “gluten-removed” may indeed not be safe for those with celiac disease. A first of its kind pilot study titled, “The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer,” was published online by the Journal of AOAC International, and was conducted by GIG at the University of Chicago’s Celiac Research Center. 
    Two authors of the study, Cynthia Kupper, CEO of the Gluten Intolerance Group and a registered dietitian diagnosed with celiac disease, and Laura Allred, Ph.D. and GIG's Regulatory and Standards Manager, join Jules on the show to discuss the impetus for the study, how the study was conducted, study results and what this means for celiacs and others sensitive to gluten as they search for safe gluten free products.

  • 00:31

    REAL FOOD with Chef Val

    in Food

    Listen to REAL FOOD with Chef Val, radio show, Thursday, July 20th at 1 PM. Chef Val will share her refreshing, Corn Salad recipe from her new cookbook. Perceptions In Healthy Cooking Revised Edition. The radio show is a great way to learn more about how easy it can be to change your diet and start on your journey to eating healthy.

  • 00:20

    Divatosity: 8 Travel Shows To Binge Watch On Hulu.com

    in Food

    Join the Bougie Girl as she discusses 8 travel shows to binge watch on Hulu.com.

About Food

The food revolution has changed our view of what we eat, including how we source it. Being a foodie has now become a rite of passage, especially in urban centers. The biggest change? Choice. With so many options available, going vegetarian, vegan, kosher, Paleo and gluten-free no longer puts us at a disadvantage when shopping or dining out. This isn't your grandma's kitchen, unless you want it to be: Plan old-style meals to trendy organics, whether you're craving homemade mac and cheese, brisket or locally grown sustainable broccoli rabe. Throwing a dinner party? Let Food Network stars and celebrity chefs share what works. Trying to lose weight or need ways to get kids to eat their veggies? Tune in for recipe ideas or share your own! We also talk wine, from connoisseurs in search of the perfect varietal to food pairings to those wanting the best bang for their buck.

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