Feb 25, 2021
In this continuation of our two-part exploration of spice in the Bloody Mary cocktail, Eric chats with food scientist Sarah Kolk of Silver Spring Foods about the chemistry and sensory biology responsible for our experience of spicy horseradish.
Then, after a super spicy horseradish tasting, we synthesize some of the...
Feb 18, 2021
Welcome to the latest installment of our Breaking Bloody series, where we systematically break down the Bloody Mary cocktail to investigate what each of its myriad ingredients bring to the table.
This time around, we’re getting saucy, maybe a little zesty, and perhaps un poco picante. That’s right, we’re talking...
Feb 11, 2021
In this fruity, fermented conversation with Crag Cavallo and Dan Pucci, authors of American Cider, some of the topics we discuss include:
- How each of these gentlemen fell in love with apples and cider through their shared experiences in the New York hospitality scene and their happy proximity to the Hudson Valley - one...
Feb 4, 2021
In this interview with Professor Brian Connors of Florida International University, some of the topics we discuss include:
- His travels through the world of hospitality and education, including stints at Cornell, and Johnson & Wales, time spent in Ireland and at Michelin star restaurants in France, and even a little bit...