Duck Breasts

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.

http://www.thebakingwizard.com/

December 1st, 2013: Greg and Jon discuss a November 2011 article in Food Safety News by Andrew Schneider, titled "Tests Show Most Store Honey Isn't Honey; Ultra-Filtering Removes Pollen, Hides Honey Origins." According to Schneider, overall, 76% of honey samples bought at U.S.

Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste:

Food Guy Greg Patent, a.k.a. The Baking Wizard, points out the sticky spots involved in baking this classic French apple Tart Tatin:

November 10th, 2013: Jon and Greg distinguish the traditional Italian focaccia, which is not unlike pizza crust, from the fluffy stuff Americans call "focaccia bread."  http://www.thebakingwizard.com/

November 3rd, 2013: Greg and Jon reveals the foods that they detested, then came to enjoy: pizza, rhubarb, and organ meats.

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.

Greg and Jon advise how to pick a ripe pineapple, why to stick to the fresh kind, and how you'll benefit from eating it.

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."

October 6th, 2013: “Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples includes a discussion of apple pie.

recipe: Classic American Apple Pie (from Greg Patent's website, The Baking Wizard)

September 29th, 2013: Jon and Greg discuss a New York Times piece by Mark Bittman on the practice of giving prophylactic doses of antibiotics to livestock, and how it accelerates the development of antibiotic-resistant bacteria.

September 22nd, 2013: Jon and Greg open with a quote from Julia Child -  "It is hard to imagine a civilization without onions" - then go on to recommend basic tips for cooking onions, specifically for onion ragout.

Whether it's cute and spring-green or three feet long and perfect for batting practice, Greg and Jon have suggestions for how to cook or bake the zucchini left anonymously on your doorstep.

August 25th, 2013: Jon and Greg praise the seasonal Montana peach, and Greg explains how to make peach galette, a "sheet of thin, buttery pastry topped with fresh fruit."

http://www.thebakingwizard.com/peach-galette/

Peach Galette

December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of Mai Pham's recipe for the Vietnamese soup, pho.