Informações:
Synopsis
TASTE is an online food magazine for people who love to cook at home and enjoy reading about cookbooks, food travel, new and exciting ingredients, and stories reported from the frontlines of todays quickly moving food culture.
Episodes
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It's Not Korean, It's Korean With a Hyphen
26/11/2019 Duration: 11minKorean-American, Korean-French, Korean-Chinese. In 2019, Korean food flexes in many ways through the cooking of David Chang, Pierre Sang, Eunjo Park, and an army of ambitious chefs and home cooks.
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Does Eating Turkey Really Make You Tired?
25/11/2019 Duration: 01minThe truth about tryptophan that Big Turkey isn’t telling you.
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People Love to Hate the Garlic Press
24/11/2019 Duration: 08minChefs claim that it makes garlic taste bad, and home cooks worry that it’s a cheap shortcut. But are either of them right?
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What Did They Really Eat at the First Thanksgiving
23/11/2019 Duration: 01minForget yams and stuffing; the English feasted on lobster and eels.
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Leah Chase Expanded Horizons for Black Women in Food
22/11/2019 Duration: 06minRemembering the New Orleans chef’s legacy.
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So Is it Stuffing or Dressing?
21/11/2019 Duration: 02minHow to parse the eternal Thanksgiving debate.
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Pasta: It's Better Cold
20/11/2019 Duration: 07minPasta salad, universally loved and debatably not Italian-American in origin, is worth more than the convenience it offers at picnics and barbecues.
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What’s the Difference Between Yams and Sweet Potatoes?
19/11/2019 Duration: 01minOne hails from Africa; the other from the Americas.
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The British Bun Is Dying. And Other Half-Truths
18/11/2019 Duration: 06minA sturdy, old-fashioned, unpopular treat for a sturdy, old-fashioned, unpopular nation.
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A New Wave for African Ingredients
17/11/2019 Duration: 12minWith a wide selection of grains, sauces, marinades, and juices, an energized generation of black entrepreneurs are bringing sub-Saharan products to the mainstream.
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Why Can’t You Use a Blender to Mash Potatoes?
16/11/2019 Duration: 01minIt may seem like the fastest way to a smooth purée, but you’ll end up with a gluey mess.
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Rice, Potato Chips, and Lunchroom Diplomacy
15/11/2019 Duration: 06minFor many Asian immigrants, potato chips sprinkled over rice is a reminder of how they circumvented assimilation.
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A Short Rant About Nonfat Yogurt
13/11/2019 Duration: 06minIt’s flavorless, not filling, and has the approximate taste of the packaging it came in. So why do people still love it?
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Is it Okay to Use Soap on a Cast Iron Pan?
12/11/2019 Duration: 01minDespite what purists say, you won’t wreck your seasoning with some bubbles.
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England's Rich and Golden History of Dripping
11/11/2019 Duration: 09minThe Anglo-Saxon answer to schmaltz. Rhapsodized about by Dickens, Orwell, and Swift. It’s maybe even England’s national dish.
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Who Invented the Sugar Cube?
10/11/2019 Duration: 01minWhat, you don’t like drying off tea-soaked sugar rocks?
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Why is Jamon Iberico So Expensive?
09/11/2019 Duration: 01minHow they make the Bentley of the ham world.
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Hasselback Everything
08/11/2019 Duration: 08minJust because you can hasselback something, should you?
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Are Champagne Flutes the Best Glasses For Drinking Champagne?
07/11/2019 Duration: 02minTall, narrow glasses didn’t used to be the norm for sparkling wines.