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Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage …

On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have …

On this week’s podcast, I have chef Thomas O’Gara. With more than 25 years of food and beverage experience, he’s spent most of his professional career working for Marriott. Last year Thomas started a new adventure as the vice president of culinary f…

This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks. His products include vinegar …

On this week's podcast, we have Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from Th…

On this week’s podcast, I have Mike Lang. Mike is not a chef, but he started a food blog called Another Pint Please. And while the name sounds like it would be focused on beer, it’s primarily focused on grilling. An amateur photographer, Mike starte…

This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in…

This week I speak with pastry chef, and self-proclaimed culinary renegade Kate Holowchik. After working her way through some of Boston's eclectic kitchens, she's now finding her personal voice with the launch of Lionheart Confections. Her desserts a…

Jillian Fae believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year round and the diverse mix of cuisines have always been an inspi…

This is the olive oil episode. This week, I speak with David Garci-Aguirre, the master miller at Corto. This one ingredient probably touches more dishes than any other ingredient except salt. But how much do we know about it? David likes to say that…

This week, my guest is Lior Lev Sercarz. Lior is the chef, spice blender, and owner of La Boîte, a spice shop in New York City. He's previously released the cookbooks The Art of Blending, The Spice Companion and Mastering Spice. This week, he releas…

This week I have chef Pailin Chongchitnant, host of the YouTube channel Pailin’s Kitchen, and author of the companion website Hot Thai Kitchen. She recently released her 2nd cookbook, Sabai: 100 Simple Thai Recipes for Any Day of the Week. This epi…

On this episode we have our good friend Anthony on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and It…

Discover the rich culinary traditions of Spain’s Balearic Islands with award-winning food writer Jeff Koehler. In this episode, Jeff joins Chris to discuss his new book, The Spanish Mediterranean Islands Cookbook, and the seasonal, ingredient-driven…

In this episode of Chefs Without Restaurants, we have Brad Leone. Brad is known for his prominent role at the Bon Appétit test kitchen. Over time, he climbed the ranks to become the Test Kitchen Manager. It was during this period that Brad's magneti…

On the Chefs Without Restaurants podcast this week I have chef Christina Pirello of Christina Cooks. After already losing her mother to cancer, Christina was diagnosed with terminal leukemia in her mid-20’s. Not wanting to undergo traditional treatm…

On this week’s podcast we have chef Jamie Simpson. He is the chef liason at The Chef’s Garden, and the executive chef of the culinary vegetable institute. The Chef’s Garden has been delivering amazing produce and specialty products direct from the f…

This week we have a special throwback mini-episode. In 2018 I had the opportunity to attend the StarChefs Congress in NYC. One of the workshops was on koji and miso with Jeremy Umansky of Larder in Cleveland, Ohio. I was supposed to be writing a wra…

This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with Dan Ahdoot. who plays Anoush on the show. He’s a standup comic, actor, writer, producer, and podcast host. He's also the host of Food Network's Raid the Fridge.…

For Episode 100 of the podcast, my guest is Dan Ahdoot. He’s a standup comic, actor, writer, producer, and podcast host. He’s a national headliner who’s a frequent guest on The Tonight Show, and is currently acting on Netflix’s Cobra Kai. He's garne…

Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage …

On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I’ve big a big fan of Serious Eats and The Food Lab (https://www.seriouseats.com/the-food-lab-5118015) for a while, and love the …

Jillian Fae believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year round and the diverse mix of cuisines have always been an inspi…

On this week’s podcast, I have chef Thomas O’Gara. With more than 25 years of food and beverage experience, he’s spent most of his professional career working for Marriott. Last year Thomas started a new adventure as the vice president of culinary f…

I had an abundance of kohlrabi, so I decided to make a chow chow, which is pretty much a pickle. Here’s the recipe:⁣ ⁣ 𝐊𝐨𝐡𝐥𝐫𝐚𝐛𝐢 𝐂𝐡𝐨𝐰 𝐂𝐡𝐨𝐰 (𝐏𝐢𝐜𝐤𝐥𝐞𝐬)⁣ Kohlrabi 430 g⁣ White Vinegar 350 g⁣ Sugar 75 g⁣ Kosher Salt 13 g (1 T)⁣ Yellow Mustard Seeds 2 tsp⁣…

On this episode we have our good friend Anthony (https://www.instagram.com/tonydig/) on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home coo…

This week, in preparation for Season 5 of Cobra Kai, we're re-releasing our episode with  Dan Ahdoot (https://www.imdb.com/name/nm2297222/) . who plays Anoush on the show. He’s a standup comic, actor, writer, producer, and podcast host. He's also th…

On this week's podcast, I have Eman Pahlavani. He’s the founder and COO of HUNGRY, a digital platform that connects businesses with catering services provided by local chefs. The platform’s notable investors include Jay-Z, Kevin Hart, and a number o…

This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks.  His products include vinegar…

I love pickles. Whether you call these pickles or chow chow, I call them delicious. This pickling ratio works for many types of fruit and vegetables. The main thing you'll have to adjust is cooking time (if you're even cooking the item). Let me kno…

This week I speak with Earl Arnette III. He is the chef and owner of Steez Catering, a personal chef and catering business based out of Baltimore, Maryland.  This is one of our “Meet a Member” episodes. You’ll learn about his business, and we discus…

On this week's podcast, we have Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from Th…

On this week’s podcast, I have Mike Lang. Mike is not a chef, but he started a food blog called Another Pint Please. And while the name sounds like it would be focused on beer, it’s primarily focused on grilling. An amateur photographer, Mike starte…

This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a …

This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in…