CMN - CHIC152: Whole Wheat Bread

CHIC Podcast #152: Whole Wheat Bread

I received a note from a listener named Renee. She asked about how to make her whole wheat bread have a better crust. I think it's great that more folks are making whole grain breads and adding them to their diet. They taste better than ever and they are great for your health. I offer some tips on making better whole wheat bread and tackle that crust question as well. Thank you Renee for the question and thanks for listening. See you next week!

CMN - CHIC128: Let's Talk Sandwiches

CHIC Podcast #128: Let's Talk Sandwiches!

How about a sandwich? I always love to get that question. I think you know my answer to that question as well. Wook Kang and I got together this week to talk about that subject. What started our discussion was that one of our listeners asked about the famous Cuban sandwich. Wook is something of a sandwich afficianado. We talked about the bread used, the condiments used and how these sandwiches got started. Wook also has quite a body of knowledge of sandwiches from around the world. Did you know there were sandwiches in Thailand and Japan? I didn't either. Keep the questions coming and thanks for listening!




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CMN - CHIC120: Europain with Chef Nancy

CHIC Podcast #120: Europain with Chef Nancy

Chef Nancy Carey has been teaching at CHIC for over 5 years. She is well versed in all areas of breadmaking. She has also recently rekindled her interest in sugar and chocolate sculpture. Nancy and I talk about a convention in Paris, France called Europain. She visited that convention last week and she is here to talk about it. It is one of the biggest conventions in the world dedicated to pastry and baking. We talk about her exploits with her traveling partner and what she learned in France. Thanks for listening.



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Main Ingredient: The Wonder of Bread

As with most skills worth learning, bread baking requires a dedicated piece of your time: Time first spent on learning and understanding your ingredients, then on understanding the spectacular organic and natural processes that take place between those ingredients to yield your baking dough. With this understanding, you are then left to pure instinct.

Oddly enough, the instinct is the easy part. Trusting your instincts is where most cooks fear they will go wrong — they won't. It is the touch of the dough — the way it springs against your touch, and the way the smell of sugars caramelizing promise that the crust is forming properly — that will guide you toward perfection. For your efforts, every sense is rewarded. But beyond those ethereal and aesthetic pleasures, perfectly baked bread will above all else inspire you. Bread is, in every respect, the staff of life. (read more)


Culinary Media Network, Gilded Fork, food, food writing, bread, baking, recipes

Recipe: Zucchini & Sweet Potato Bread

This savory little quick bread is a delicious re-do of the ubiquitous zucchini bread. This time of year those little green squash seem to be everywhere, so this is a great way to put them to use! If you have a food processor with a shredder disk, you can use it to shred the zucchini and sweet potato. Serve this as a snack cake, or toast individual slices and serve it as a savory side to an Autumn Harvest salad.

gilded fork, food, food writing, recipes, zucchini, zucchini bread, sweet potato, bread

Food Philosophy #35: Cooking from A to Z - Rye Bread

Food Philosophy #35: Cooking from A to Z - Rye Bread

If you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking -- and that means we're making my favorite, favorite, favorite Seeded Rye Bread recipe.

You can also find this on the Gilded Fork, and it's an adaptation of a recipe from Bernard Clayton's Complete Book of Breads. The book is worth its weight in gold.

Happy baking!

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com)

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food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Cooking from A to Z, baking, seeded rye bread