Gourmet's Diary of a Foodie
The two-time James Beard award-winner for Best Food Show travels to more of the world's must-see food destinations. The food, culture and travel series features culinary expeditions to new locales in Australia and Tasmania, Korea, Turkey, Spain, and various locations in the US, and delivers a cultural look at the world, food first. Episodes dive into the diverse realm of the world's greatest cuisine, from New Zealand's purest honey to Italy's famous Parmigiano Reggiano. Back in the test kitchen, editor-in-chief Ruth Reichl and her expanded team of seasoned epicurean experts - including John "Doc" Willoughby, Zanne Early Stewart and Ian Knauer - show viewers how to bring these internationally inspired dishes into their home.
Gourmet's Diary of a Foodie Previous Broadcasts
The World of Sweet (Episode #217)
KQED Life: Mon, Dec 20, 2010 -- 10:30 AM
Sweet doesn't necessarily mean just dessert-it is an indulgence used in all types of food in cultures around the world. You'll see this clearly as we attend a traditional Moroccan tea ceremony complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, we'll uncover the many uses of sugar and why it's an ingredient we simply can't live without. Back in the Gourmet kitchen, we'll share the gooey goodness of a homemade marshmallow.
- KQED Life: Tue, Dec 21, 2010 -- 5:00 AM
- KQED Life: Mon, Dec 20, 2010 -- 11:00 PM
Vietnam: The Taste of Simplicity (Episode #219)
KQED Life: Wed, Dec 22, 2010 -- 10:30 AM
Join us on a trip to the incredible country of Vietnam, where fine cuisine is seamlessly combined with utter simplicity. In a remote fishing village in the waters of Ha Long Bay, we'll experience one of the most popular dishes in Vietnam: Canh Chua Ca - Sweet and Sour Fish Soup. Next we'll take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family run factory is so special that cooks from all over Vietnam visit just to bring it home to their kitchens. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish.
- KQED Channel 9: Sat, Dec 25, 2010 -- 8:30 AM
- KQED 9: Sat, Dec 25, 2010 -- 8:30 AM
- KQED Life: Thu, Dec 23, 2010 -- 5:00 AM
- KQED Life: Wed, Dec 22, 2010 -- 11:00 PM
Trompe L'oeil: The Art of Culinary Deception (Episode #209)
KQED Life: Mon, Dec 6, 2010 -- 10:30 AM
Can a great meal be based on deception? Trompe L'Oeil means "fooling the eye," and some chefs and experts are doing just that. Come along and meet a chef who's been figuring out ways to fool diners for 45 years, feeding them "scrambled eggs" made out of scallops and other, even more fantastic creations. Travel to New York City to visit a cake "studio" where edible foods replace tubes of paints. Back in the gourmet kitchen, we'll show you how to create a "slice of watermelon" that looks exactly like the real thing - with seeds made out of chocolate.
The Open Flame (Episode #210)
KQED Life: Tue, Dec 7, 2010 -- 10:30 AM
Come with us as we travel across the globe visiting chefs who are redefining the art of grilling. At a grilling school in Panzano, Italy one of the world's greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next we'll travel to Morocco to experience an ancient method of cooking using the intense heat of the fire in a communal bathhouse. At a 4th of July BBQ in Massachusetts a great chef stays up all night to show off an entire range of grilling traditions and techniques. And in the gourmet kitchen, we're sharing the easiest thing you can grill in your own backyard.
The Inventors (Episode #213)
KQED Life: Mon, Dec 13, 2010 -- 10:30 AM
Are you curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking forward. The former CTO of Microsoft shows off his incredible home kitchen, which is full of high tech gizmos. Meet the man who coined the term Molecular Gastronomy, and discover why this professor in France thinks everyone should be a chemist. In Chicago the genius behind the "anti-griddle" shows us his latest inventions. From France to the University of Kentucky, we'll visit the minds that are taking advanced industrial technology and applying it in the kitchen. Back in the gourmet kitchen, we'll give you a few tips to inspire your inner inventor.
India & Vietnam: Complex Cuisine (Episode #302)
KQED Life: Wed, Dec 29, 2010 -- 10:30 AM
Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country's pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, Gourmet editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
Hawaii's Big Island: Food Lover's Paradise (Episode #301)
KQED Life: Tue, Dec 28, 2010 -- 10:30 AM
How can an island with barely any native produce evolve into a food lover's paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won't find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.
- KQED Life: Wed, Dec 29, 2010 -- 5:00 AM
- KQED Life: Tue, Dec 28, 2010 -- 11:00 PM
France: The New Guarde (Episode #211)
KQED Life: Wed, Dec 8, 2010 -- 10:30 AM
A new generation of culinary talent is ignoring tradition and experimenting with techniques as they reinvent French cuisine. Come along and meet these iconoclastic young masters. One is reinventing the tradition of the French bistro at his restaurant, Le Chateaubriand. We'll take you to the south of France to visit an organic farm where a chef with an extraordinary garden is taking the organic movement into new directions. From farm-to-table dining to a restaurant in a premier art museum, we'll show you why France could be on the verge of another revolution. Back in the gourmet kitchen, we'll see another innovation from French chefs, the Silpat.
Fine Fast Food (Episode #216)
KQED Life: Thu, Dec 16, 2010 -- 10:30 AM
Who says fast food can't be superb? Join us as we visit chefs around the world who are redefining the very concept of "fast food." Chef David Chang of Momofuko Ssam Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a tripe sandwich vendor shows us the glories of the city's oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for what many consider its perfect recipe. In the Gourmet kitchen, we'll show you how to make Steak Diane in a flash, using a very unexpected ingredient.
Farm to Fork (Episode #305)
KQED Life: Mon, Dec 27, 2010 -- 10:30 AM
Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant's garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away-beet greens.
- KQED Life: Tue, Dec 28, 2010 -- 5:00 AM
- KQED Life: Mon, Dec 27, 2010 -- 11:00 PM
Drinks: The Golden Age of Spirits (Episode #220)
KQED Life: Thu, Dec 23, 2010 -- 10:30 AM
Come along as we travel the globe to discover the exciting and flavorful world of spirits, looking into the slightly wacky world of mixology and the cocktail artists who are raising the bar for cocktailians everywhere. In the field of molecular mixology, risk-taker Tony Conigliaro is known for blending some of the most innovative cocktails in the UK. In India, we'll watch Keralinian coconut climbers make fresh liquor from the sap of a coconut tree. We'll also visit the first and only micro-distillery in New York, which has been producing bourbon, rye and vodka since the Prohibition Era. And in the Gourmet kitchen, we're reinventing the multi-layered pousse-cafe.
- KQED Life: Fri, Dec 24, 2010 -- 5:00 AM
- KQED Life: Thu, Dec 23, 2010 -- 11:00 PM
Chile: Mestizo (Episode #214)
KQED Life: Tue, Dec 14, 2010 -- 10:30 AM
Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile's unmatched potato diversity. And in the Gourmet kitchen, we'll show you how queso fresco can create a easy, hearty, and very delicious stew.
Bovine Rhapsody (Episode #208)
KQED Life: Thu, Dec 2, 2010 -- 10:30 AM
Everything you need to know about cows and more! We'll take you to the rugged landscape of the Italian wild west in Southwest Tuscany where semi-wild Maremmane inspire a local specialty, Bollito. Next, we'll travel to Morocco to experience freshly made Beldi butter, and we'll also experience chocolate milk from the American heartland. From Italy to Upstate New York, we'll show you how cows influence cuisines around the world. Back in the gourmet kitchen, we're spicing up a basic cut of meat with a flavorful dry rub and homemade BBQ sauce.
Baja: The New Provence (Episode #207)
KQED Life: Wed, Dec 1, 2010 -- 10:30 AM
We'll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We'll meet a chef who uses fresh herbs, vegetables, and seafood for his restaurant Laja that is considered a "destination," not a restaurant. We'll also travel to a wine school in the fertile valley of Guadalupe then visit a French chef who runs a five-diamond resort restaurant in Los Cabos, Mexico. Join us as we show you why this Mexican hotspot is compared to the gastronomic powers in France. And in the gourmet kitchen, we're sharing a savory recipe for Mongolian stewed garlic.
Aromas: Fragrance and Taste (Episode #218)
KQED Life: Tue, Dec 21, 2010 -- 10:30 AM
Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a "taste scientist" who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas hand-picked from the garden just outside his door. And in the Gourmet kitchen, we'll share a technique for cooking fish and still having your kitchen smell delicious.
- KQED Life: Wed, Dec 22, 2010 -- 5:00 AM
- KQED Life: Tue, Dec 21, 2010 -- 11:00 PM
The Anglers (Episode #212)
KQED Life: Thu, Dec 9, 2010 -- 10:30 AM
We'll give you a look at the world of fish and fishing through the eyes of the best seafood chefs and professionals. Famous chef and fisherman David Pasternack of Esca in New York City takes us fishing along the waters of the Long Island Sound. Next, we'll travel to New Zealand where a Paua expert limits his catch in an effort to help guarantee the survival of one of the country's most prized exports. In Italy, a traditional fisherman is changing his ways to make sure that there will be fish in the future. Join us as we travel the world to learn about the latest in sustainable fishing practices. And in the gourmet kitchen, we'll show you what to look for when you go to the market to buy fish
Ancient Traditions (Episode #303)
KQED Life: Thu, Dec 30, 2010 -- 10:30 AM
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you'll meet a woman who has dedicated her life to preserving Chile's unmatched tuber diversity of more than 200 varieties. Along southern India's Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
Anatomy of a Meal: Paul Bartolotta (Episode #215)
KQED Life: Wed, Dec 15, 2010 -- 10:30 AM
How did a kid from Milwaukee become one of America's finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful but deceptively simple cuisine. Then we'll travel to Italy to discover some of Bartolotta's inspirations-the age-old craft of making Parmiggiano Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we'll mix Italian ingredients with French techniques to amazing effect.