Shrimp, Restaurant Pricing, The Science of Umami

Hosted by Evan Kleiman Aug. 02, 2014 Food & Drink

Paul Greenberg provides an in-depth look at how Americans get their shrimp, Amanda Cohen explores what goes into a restaurant’s prices. Plus, Ole G. Hourtisen discusses the science behind umami.

Banner Image Credit: Steven Zwick

From this Episode:

Shrimp in America

Paul Greenberg, author of American Catch , returns to Good Food this week to talk about shrimp, which is by far the most popular seafood in America. But there’s a lot...

9 min

Taming the Feast

Chef Ben Ford worked at Chez Panisse before moving to Los Angeles to work at Campanile and Chadwick. His new cookbook, Taming the Feast , offers DIYers diagrams, line...

8 min

Jonathan Gold Reviews Ladies Gunboat Society at Flores

Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he reviews Ladies’ Gunboat Society at Flores on Sawtelle. Ladies Gunboat...

6 min

What Goes Into the Price of an Entree?

Amanda Cohen, chef/owner of Dirt Candy in New York City, pulls back the curtain on restaurant pricing. In a recent column for Eater , Cohen argued that the numbers on...

10 min

Market Report

Farmer Chris Milliken gives Laura Avery a primer on everything you need to know about cucumbers. Plus, Chef Curtis Stone of Maude talks about how he’s using corn in his...

7 min

The Simple Art of Vegetarian Cooking

Martha Rose Shulman writes the Recipes for Health column in the New York Times, and her latest book is The Simple Art of Vegetarian Cooking .

7 min

Umami

Ole G. Mourtisen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. His book, Umami: Unlocking the Secrets of the Fifth Taste ,...

7 min