Annals of Gastronomy

1 season, 22 episodes

On food and drink.

Annals of Gastronomy

Culture Annals of Gastronomy: Spice Mix The master spice blender Lior Lev Sercarz works with Ignacio Mattos, the chef at Estela, in Nolita, to create a custom flavor for a new dish.
Culture “Sunday Supper” with Ariel Levy Ariel Levy, a staff writer, and her old friend Matt Hyams, prepare dinner for Levy's neighbors, Simon Doonan and Jonathan Adler, at her home on Shelter Island.
Culture The Pretzel Croissant of City Bakery Maury Rubin, the owner of the sleek downtown Manhattan bakery, reveals the secret of his famous pastry.
Culture Lox and Neon at Russ & Daughters' New Café Russ & Daughters, the acclaimed appetizing institution on the Lower East Side, turned a hundred years old this year. To celebrate the occasion, the fourth-generation co-owners are giving customers a place to sit.
Business New Bread, Ancient Grains Chad Robertson, of San Francisco’s Tartine Bakery, talks bread, natural fermentation, and ancient grains.
Business Hamdi Ulukaya's Favorite Flavors Hamdi Ulukayami, the founder of Chobani, talks about his earliest memories of eating and making yogurt.
Business Beyond Cronuts: The Frozen S'more Dominique Ansel, of Dominique Ansel Bakery, in SoHo, takes us beyond his ever-popular Cronut and discusses his latest creation, the Frozen S'more, and the art of innovating with sugar.
Culture On Watercress: The Forager Richard Lamb, the forager and co-owner of Foragers City Grocer, takes us through the wilds of Columbia County in search of watercress.
Culture Doughnuts, Made by Hand in Brooklyn The people behind Dough, a doughnut shop in the neighborhood of Bedford-Stuyvesant, in Brooklyn, demonstrate the art of the artisanal doughnut.
Culture A Day with Danny Bowien A day with Danny Bowien, of Mission Chinese, begins with vegetable shopping in Chinatown and ends with a Karaoke session.
Culture How the Sausage Gets Made Cesare Casella demonstrates how to make pork sausage at Salumeria Rosi, on the Upper West Side of New York City.
Culture Something to Say About an Egg Tamar Adler, the author of "An Everlasting Meal: Cooking with Economy and Grace," poaches an egg in olive oil, for pasta.
Culture How to Make the Perfect Cup of Coffee Tommy Gallagher and the 2012 United States Barista Champion, Kati Carguilo, demonstrate how to make the perfect cup of coffee.
Culture "The Next Big Apple?" with John Seabrook John Seabrook discusses breeding better apples, like the Honeycrisp and a new variety, the SweeTango.
Culture Roots Revival Homer Sean Brock, the James Beard Award-winning chef of Husk and McCrady's, reinterprets Southern cooking.
Culture Bug Food with Dana Goodyear Dana Goodyear discusses entomophagy, or insect-eating.
Culture Shrimp, the Bittman Way Mark and Kate Bittman cook their favorite recipe for shrimp.
Culture Judith Thurman: Turbot with Pistachio Crust Judith Thurman demonstrates how to prepare her favorite party dish, turbot with pistachio crust.
Humor Animal: In The Kitchen Jon Shook and Vinny Dotolo, the chefs at the Los Angeles restaurant Animal, cook up some loco moco.
Culture Cooking Pulao with Jhumpa Lahiri's Father Amar Lahiri, Jhumpa Lahiri's father, makes pulao, a festival dish of rice that is sautéed in butter with spices, raisins, and cashews, then baked in the oven.
Culture On Red Wine in China Donald St. Pierre, Jr., talks about Changyu winery and China's quickly growing wine market.
Culture Matzo at Blue Ribbon Bakery Market Calvin Trillin talks about the savory matzo crackers at the Blue Ribbon Bakery Market, a new stop on his annual "Come Hungry" tour.