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October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids; turkey as an…
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.Pineapple originated in an area…
Food Guy Greg Patent, a.k.a. The Baking Wizard, points out the sticky spots involved in baking this classic French apple Tart Tatin: Tarte Tatin (adapted…
Food Guy Greg Patent describes how to roast a 3-5 pound butterflied whole chicken, basted with herb-garlic-butter paste: To butterfly a chicken, you'll…
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;…
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…
December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast:…
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…
January 26th, 2014: Greg and Jon summarize an article from the Los Angles Times from January 17th, 2013, titled: "Alliance of big city school districts…
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,…
The souffle has inspired fear in the hearts of American cooks for decades. But the fluffy French dish is the victim of a bad rap, says baker Greg Patent — and he has a recipe to remedy it.