If you have any preconceived notions about coffee, this is a good time to cast them aside. Step into Brian Franklin’s world.

 

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The foie gras war flames on, but poses a compelling challenge to us all: Know where your food comes from.

Chef Mark speaks with Hiroshi Arai of Big Island Abalone, a sustainable farm that cultivates prized abalone

 

 RP200: Abalone Farming in Hawaii: Play Now | Play in Popup | Download

Tour a sustainable aquaculture farm that uses pure cold deep sea water to grow abalone.

Carrie Oliver from Oliver Ranch is here to teach us a lot about artisan beef, so this is a veritable primer on all things meaty!

 

 Food Philosophy 83: What's Your Beef?: Play Now | Play in Popup | Download

From cheddar cheese, to beer, sea salt and flavored pates, the foods of Wales reflect the Gaelic roots of the warm Welsh people.

 

 RP152: A Powerful Taste of Wales: Play Now | Play in Popup | Download

Inventor Matt Griffin joins Jennifer to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm.

 

 FP76: The Edge Brownie Pan: Play Now | Play in Popup | Download

My favorite chocolatier Jeff Shepherd joins the Pastry Princess and me for a tasting of Lillie Belle Farms’ newest, spiciest, creamiest chocolates.

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ReMARKable Palate #136: Moroccan Olive Oil
I speak with Majid Slimani and Driss Chaouni from Alili Morocco, a new company bringing the fine products of Morocco to the United States. They won the Runner Up award in the New Product showcase at the NY International Restaurant show earlier this month.
ReMARKable Palate is a production of [...]

What is the anatomy of the perfect brownie?