February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.
February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the prevalence of non-Celiac gluten sensitivity in the U.S., Greg observes, this condition is: "less a diagnosis than a description." Jon and Greg also discuss the evolutionary relationship between humans and gluten, particularly gliadin, one of gluten's components.
January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.) Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.
When should you worry about the smoke point of your favorite cooking oil? Mostly when you're frying, says Greg Patent. Once oil is hot enough to start smoking, its flavor and nutritional value break down, and carcinogens begin to form.
December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.
December 8th, 2013: Jon and Greg lament a lack of accuracy on food labels, tying the problem to imprecise measuring. Greg recommends looking for nutritional information based on the weight, rather than the volume, of a serving.
October 27th, 2013: Jon and Greg discuss a recent New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce.
October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids; turkey as an afterthought; fermentation; drying; salting; feast-or-famine; and the smell of the school cafeteria. They're calling it "Eating."
The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."