http://www.gourmet.com/diaryofafoodie Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information visit http://www.gourmet.com/diaryofafoodie.<img src="http://www.gourmet.com/rss_views/diaryofafoodie.gif"> en-us Copyright 2006 CondeNet Inc. All rights reserved. Tue, 10 Jun 2008 20:38:47 GMT WGBH and Zero Point Zero Production Inc. WGBH and Zero Point Zero Production Inc. no gourmet, ruth reichl, foodie, cooking, magazine, chef, travel Episodes of Gourmet's Diary of a Foodie television program Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information visit http://www.gourmet.com/diaryofafoodie. 2008-06-10T20:38:47Z en-us Copyright 2006 CondeNet Inc. All rights reserved. http://www.gourmet.com/images/diaryofafoodie/Foodie07brownSM.jpg http://www.gourmet.com http://downloads.gourmet.com/streams/vcast20_vietnam_halongbay.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 16 May 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast20_vietnam_halongbay.m4v WGBH and Zero Point Zero Production Inc. 2008-05-16T16:00:00Z http://downloads.gourmet.com/streams/vcast19_worldofsweet_morocco.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 09 May 2008 17:47:26 GMT http://downloads.gourmet.com/streams/vcast19_worldofsweet_morocco.m4v WGBH and Zero Point Zero Production Inc. 2008-05-09T17:47:26Z http://downloads.gourmet.com/streams/vcast18_finefastfood_tripe.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 02 May 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast18_finefastfood_tripe.m4v WGBH and Zero Point Zero Production Inc. 2008-05-02T16:00:00Z http://downloads.gourmet.com/streams/vcast17_ruthreichl_parmigianoreggiano.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 25 Apr 2008 16:00:00 GMT http://downloads.gourmet.com/streams/vcast17_ruthreichl_parmigianoreggiano.m4v WGBH and Zero Point Zero Production Inc. 2008-04-25T16:00:00Z http://downloads.gourmet.com/streams/vcast16_anatomy_paulbartolotta.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 18 Apr 2008 18:27:30 GMT http://downloads.gourmet.com/streams/vcast16_anatomy_paulbartolotta.m4v WGBH and Zero Point Zero Production Inc. 2008-04-18T18:27:30Z http://downloads.gourmet.com/streams/vcast15_chrisschlesinger.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 11 Apr 2008 19:00:00 GMT http://downloads.gourmet.com/streams/vcast15_chrisschlesinger.m4v WGBH and Zero Point Zero Production Inc. 2008-04-11T19:00:00Z http://downloads.gourmet.com/streams/vcast14_trompeloeil.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 04 Apr 2008 21:00:00 GMT http://downloads.gourmet.com/streams/vcast14_trompeloeil.m4v WGBH and Zero Point Zero Production Inc. 2008-04-04T21:00:00Z vcast14_annarbor_chocolate.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 28 Mar 2008 21:34:35 GMT vcast14_annarbor_chocolate.m4v WGBH and Zero Point Zero Production Inc. 2008-03-28T21:34:35Z http://downloads.gourmet.com/streams/vcast13_bovine_beldibutter.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 21 Mar 2008 21:37:00 GMT http://downloads.gourmet.com/streams/vcast13_bovine_beldibutter.m4v WGBH and Zero Point Zero Production Inc. 2008-03-21T21:37:00Z http://downloads.gourmet.com/streams/vcast12_bloggers_edlowerson.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 14 Mar 2008 21:45:14 GMT http://downloads.gourmet.com/streams/vcast12_bloggers_edlowerson.m4v WGBH and Zero Point Zero Production Inc. 2008-03-14T21:45:14Z http://downloads.gourmet.com/streams/vcast11_nc_edmitchell.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 07 Mar 2008 22:39:54 GMT http://downloads.gourmet.com/streams/vcast11_nc_edmitchell.m4v WGBH and Zero Point Zero Production Inc. 2008-03-07T22:39:54Z http://downloads.gourmet.com/streams/vcast10_bovine_jdmilk.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 29 Feb 2008 22:19:05 GMT http://downloads.gourmet.com/streams/vcast10_bovine_jdmilk.m4v WGBH and Zero Point Zero Production Inc. 2008-02-29T22:19:05Z http://downloads.gourmet.com/streams/baja.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 22 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/baja.m4v WGBH and Zero Point Zero Production Inc. 2008-02-22T05:00:00Z http://downloads.gourmet.com/streams/aa-cheese.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 15 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/aa-cheese.m4v WGBH and Zero Point Zero Production Inc. 2008-02-15T05:00:00Z http://downloads.gourmet.com/streams/nz-bees.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 08 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/nz-bees.m4v WGBH and Zero Point Zero Production Inc. 2008-02-08T05:00:00Z http://downloads.gourmet.com/streams/aa-farmers-mkt.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 01 Feb 2008 05:00:00 GMT http://downloads.gourmet.com/streams/aa-farmers-mkt.m4v WGBH and Zero Point Zero Production Inc. 2008-02-01T05:00:00Z http://downloads.gourmet.com/streams/hong-kong.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Fri, 25 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/hong-kong.m4v WGBH and Zero Point Zero Production Inc. 2008-01-25T05:00:00Z http://downloads.gourmet.com/streams/nz-farms.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/nz-farms.m4v WGBH and Zero Point Zero Production Inc. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/india.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/india.m4v WGBH and Zero Point Zero Production Inc. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/bread.m4v Looking at the world food-first, "Gourmet's Diary of a Foodie" is a sophisticated, high-end public television series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes. "Gourmet's Diary of a Foodie" is produced by WGBH Boston and Zero Point Zero Production Inc. in association with Gourmet Magazine and National Geographic Channel. Distributed by American Public Television. Exclusive corporate funding is provided by TIAA-CREF. For more information, visit http://www.gourmet.com/diaryofafoodie. Tue, 22 Jan 2008 05:00:00 GMT http://downloads.gourmet.com/streams/bread.m4v WGBH and Zero Point Zero Production Inc. 2008-01-22T05:00:00Z http://downloads.gourmet.com/streams/120.m4v A new generation of chefs is exploring the bold frontier of molecular gastronomy, an emerging culinary discipline that focuses on the science of cooking. They think about the restaurant experience as a whole, the emotions surrounding the food, and the way it is served. First, we'll learn how Raymond Capaldi uses liquid nitrogen as an unusual palate cleanser in Australia. Then, we'll visit two Chicago innovators: Homaru Cantu, a culinary wizard who serves innovative fare such as edible menus and dehydrated pastries; and chef Grant Achatz, whose high-tech creations at four-star restaurant Alinea are served on specially designed sculptural holders with no flatware. Join us as we discover how these avant-garde chefs are creating new and exciting foods that are cutting edge, delicious, and above all, entertaining. Sun, 20 Jan 2008 00:24:02 GMT http://downloads.gourmet.com/streams/120.m4v WGBH and Zero Point Zero Production Inc. 2008-01-20T00:24:02Z http://downloads.gourmet.com/streams/119.m4v Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Bostons legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clairs rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobels Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner. Sun, 20 Jan 2008 00:20:59 GMT http://downloads.gourmet.com/streams/119.m4v WGBH and Zero Point Zero Production Inc. 2008-01-20T00:20:59Z http://downloads.gourmet.com/streams/118.m4v Countries around the globe have differing standards of food safety. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the gray zoneits not necessarily dangerous, but it is banned for a variety of other reasons. Often, with this controversial fare, what is legal in one country is considered contraband in another. Join us as we learn about the reemergence of mind-altering Absinthe in France; gourmet uses of the coca leaf; Irelands potent Poitin liquor; and an illegal foie gras update to the Chicago-style hot dog. Sun, 20 Jan 2008 00:15:34 GMT http://downloads.gourmet.com/streams/118.m4v WGBH and Zero Point Zero Production Inc. 2008-01-20T00:15:34Z http://downloads.gourmet.com/streams/117.m4v What does it take to turn a run-of-the-mill beverage into an exceptional drink? In this episode we'll sample cocktail artist Scott Beattie's daring drink menu at Cyprus Restaurant in Healdsburg, California; learn the process of crafting Peruvian Pisco brandy at the Tres Generaciones distillery; and explore the American micro-brewing movement with New York pioneer Garrett Oliver, creator of Brooklyn Lager. We'll observe artisans across the globe as they elevate wine, beer, and spirits into libations as sophisticated as a fine meal. Sun, 20 Jan 2008 00:12:11 GMT http://downloads.gourmet.com/streams/117.m4v WGBH and Zero Point Zero Production Inc. 2008-01-20T00:12:11Z http://downloads.gourmet.com/streams/116.m4v Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets. Sat, 19 Jan 2008 23:36:53 GMT http://downloads.gourmet.com/streams/116.m4v WGBH and Zero Point Zero Production Inc. 2008-01-19T23:36:53Z http://downloads.gourmet.com/streams/115.m4v Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We'll meet the experts who turn what would be considered "food gone bad" into creative and exceptionally great cuisine. Sat, 19 Jan 2008 00:10:53 GMT http://downloads.gourmet.com/streams/115.m4v WGBH and Zero Point Zero Production Inc. 2008-01-19T00:10:53Z http://downloads.gourmet.com/streams/114.m4v What happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine. Sat, 19 Jan 2008 00:07:31 GMT http://downloads.gourmet.com/streams/114.m4v WGBH and Zero Point Zero Production Inc. 2008-01-19T00:07:31Z http://downloads.gourmet.com/streams/113.m4v Salt and pepper: The most important mineral in the human diet, and the most widely used spice. In this episode, we'll take a close look at the ubiquitous most renowned duo. We'll travel to England where a chef heads to the sea for salt, then discover why the fiery Sichuan peppercorn, so highly prized in Asia, is only recently making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a New Mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt and pepper are earning a newfound respect from chefs in the know. Sat, 19 Jan 2008 00:04:46 GMT http://downloads.gourmet.com/streams/113.m4v WGBH and Zero Point Zero Production Inc. 2008-01-19T00:04:46Z http://downloads.gourmet.com/streams/112.m4v What is the true path to culinary enlightenment? In this episode, we'll look at how some chefs achieve inner harmony from cooking. We'll visit a famed London chef who challenges mainstream beliefs with his conviction that one should honor an animal by eating it in its entiretyfrom nose to tail. Then we'll meet one of the world's foremost experts in Washokuan age-old Japanese culinary philosophy that captures the harmonious balance of colors, flavors, cooking methods, and the five senses. From a California cheese maker to a New York chocolatier, food artisans show us how they find their Zen through their relationship with food. Sat, 19 Jan 2008 00:00:57 GMT http://downloads.gourmet.com/streams/112.m4v WGBH and Zero Point Zero Production Inc. 2008-01-19T00:00:57Z http://downloads.gourmet.com/streams/111.m4v Did your mother tell you not to play with your food? Meet some innovative chefs who didn't listen. In this episode, we look at how some of the world's top culinary experts are using molecular gastronomythe application of scientific principles to food preparationto push the boundaries of what can be achieved in the kitchen. We'll meet a London-based chef whose approach to cooking borders on alchemy, a New York chemist-turned-barman with a gift for mixing chemistry and cocktails, and a group of Peruvian scientists researching a drought-resistant potato. We'll even learn how to make bacon and egg ice cream. Join us as we see how the combination of science and food is revolutionizing the culinary world. Fri, 18 Jan 2008 23:56:49 GMT http://downloads.gourmet.com/streams/111.m4v WGBH and Zero Point Zero Production Inc. 2008-01-18T23:56:49Z http://downloads.gourmet.com/streams/110.m4v Many Australian chefs have been gravitating towards the slow approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only Down Under but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a slow food feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly. Fri, 18 Jan 2008 23:43:57 GMT http://downloads.gourmet.com/streams/110.m4v WGBH and Zero Point Zero Production Inc. 2008-01-18T23:43:57Z http://downloads.gourmet.com/streams/109.m4v We'll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients--from organic foods to exotic fruits--to create delicious and unusual recipes. Crisscrossing the globe, we'll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we'll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world. Thu, 17 Jan 2008 21:34:14 GMT http://downloads.gourmet.com/streams/109.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T21:34:14Z http://downloads.gourmet.com/streams/108.m4v Dessert: The most anticipated course and the perfect ending to any meal. We'll look behind the scenes at Barcelona's legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world's culinary masters of confection in action, and find out why desserts are more than just after-dinner treats. Thu, 17 Jan 2008 21:16:53 GMT http://downloads.gourmet.com/streams/108.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T21:16:53Z http://downloads.gourmet.com/streams/107.m4v "Fusion," the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor. Thu, 17 Jan 2008 20:51:16 GMT http://downloads.gourmet.com/streams/107.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T20:51:16Z http://downloads.gourmet.com/streams/106.m4v "Green" is in. This timely episode will explore ways that food and cooking affect our environment and vice-versa. We'll visit Cabbage Hill farms in New York, where we'll learn about a system of sustainable agriculture that may be a model for the coming green age, then head to the nearby Flying Pig restaurant, whose mission is to showcase the products of regional and local farmers. We'll also travel to Spain, where we'll meet a couple who explain their "eco-gastronomic" philosophy while showing us their organic garden and restaurant. Join us as we meet people across the globe who bring their values to the table. Thu, 17 Jan 2008 20:16:08 GMT http://downloads.gourmet.com/streams/106.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T20:16:08Z http://downloads.gourmet.com/streams/105.m4v No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world's culinary history. We'l meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained. Thu, 17 Jan 2008 20:09:20 GMT http://downloads.gourmet.com/streams/105.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T20:09:20Z http://downloads.gourmet.com/streams/104.m4v Water--an essential element of life that has influenced cuisines around the world. From the oyster-rich shores of Seattle's Puget Sound to a specialty shop serving hundreds of imported mineral waters in Rome's railway station, this versatile ingredient has evolved into so much more than a thirst quencher. Dive in and discover how chefs think about the use of water, and the ways in which it sustains, enhances, and sometimes even transforms their recipes. Thu, 17 Jan 2008 19:18:00 GMT http://downloads.gourmet.com/streams/104.m4v WGBH and Zero Point Zero Production Inc. 2008-01-17T19:18:00Z http://downloads.gourmet.com/streams/103.m4v Italy has long been one of the world's top food destinations. These days, a growing number of visitors are choosing to experience the hospitality and tastes of Italy by dining with locals in private residences. Journey with us from the urban, fast-paced sprawl of Rome to the sleepy, picturesque villages of the countryside, and see how hungry travelers are treated to the authentic, delicious and fulfilling tastes of traditional Italian homes. Tue, 15 Jan 2008 03:27:05 GMT http://downloads.gourmet.com/streams/103.m4v WGBH and Zero Point Zero Production Inc. 2008-01-15T03:27:05Z http://downloads.gourmet.com/streams/102.m4v What goes into the making of a meal? Through the eyes of Jose Andres, one of the world's top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. Tue, 15 Jan 2008 03:19:50 GMT http://downloads.gourmet.com/streams/102.m4v WGBH and Zero Point Zero Production Inc. 2008-01-15T03:19:50Z http://downloads.gourmet.com/streams/101.m4v Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine. Tue, 15 Jan 2008 03:15:11 GMT http://downloads.gourmet.com/streams/101.m4v WGBH and Zero Point Zero Production Inc. 2008-01-15T03:15:11Z