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Ever wondered what the union and confederate troops ate during the civil war? If a sous-vide is really worth 16 hours for a pork chop? What the white fuzz on the outside of salami is made of...
We're talking about the effect dry aging has on meats (and kinda grapes), specifically concentrating flavor and tenderizing the cut.
A discussion of the meal replacement beverage Soylent. What it's made of, how it came to be, and the potential benefits and drawbacks.
Wine blending, wine tasting, traditional Spanish dishes, and a calcotada are discussed as Eva, Carey, and special guest Linda Lomelino recap...
A discussion of the various plants, foods, and beverages with supposed aphrodisiac properties, and some of the possible science behind it.
We talk all about our British Virgin Islands food photography & mixology workshop, including the time our car got stuck on a near-vertical i...
The science behind taste and theories on why flavors pair well, with an on-air tasting of flavoring pairings and experiments with miraculin.
Everything from the cabbage soup diet to tape worms is addressed in this fad diet discussion.
Techniques for making homemade stock, plus a discussion of the hype surrounding the benefits of bone broth.
Everything from brining, basting, and how to mash mashed potatoes is discussed in this Thanksgiving prep episode.
The Good, The Bad, & The Ugly
All the leftover animals bits, from organs to eyes to bones, and the various ways people prepare and eat them.
The devil siting on your bread, reading tea leaves, and salt-spilling are a few of the food superstitions discussed in this eerie episode.
The key nutrients that are essential for keeping us healthy, and what can go wrong when we have too little or too much of them in our diets.
Eva & Carey welcome their first guest, Maggie, who joins them in their recap discussion of their Croatia photography & truffle workshop.
The history and flavor of this savory and versatile flatbread is discussed.
The humble roots of some popular high-priced foods.
The flavor profiles, history, and distillation of rum are explored in this episode of First We Eat.
How a fungus with some unusual side effects may have played a role in several major events throughout history.
Eva and Carey talk about the different varieties of barbecue sauce throughout the southern United Sates.
Eva and Carey discuss different types of fermented soy, like miso, soy sauce, and tempeh.
Eva and Carey discuss the process of fermenting grapes to make wine, and all the variables that affect the final flavor.
Eva and Carey continue their fermentation series with an overview of beer, as well as a live beer tasting.
Eva and Carey discuss the process of lacto-fermenting vegetables, and what's actually happening inside of the vegetables as they ferment.
Eva and Carey discuss the science behind sourdough bread.
Eva and Carey discuss their workshop in Sweden and adventures traveling around the country.
Eva and Carey talk all about the wide world of cultured creams, including butter, creme fraiche, and kefir.
Eva and Carey discuss the things they've eaten in Iceland, and do a live tasting of some unusual Icelandic foods.
EVA AND CAREY TALK ABOUT THE DELIGHTFULLY SWEET, TANGY, AND FRUITY FERMENTED BEVERAGE KNOWN AS SHRUBS.
Eva and Carey kick off their fermentation miniseries with a general discussion of various types and methods of fermentation.
Eva and Carey discuss the evolution of space food, from puree in tubes to freeze-drying to modern day menu options and technology.
Eva and Carey discuss a tour of Vermont Creamery, their Cape Cod workshop, and adventures in Boston.
EVA AND CAREY DIVE INTO THE BIZARRE WORLD OF ASPIC, ALSO KNOWN AS SAVORY JELLO. A ROUND TABLE ABOUT OLD ASPIC RECIPES AND A LIVE TASTING SES...
Eva & Carey discuss drinks that have been cut with unpleasant substances throughout history.
Eva and Carey talk about the preparation of cheese, aged versus fresh cheese, and flavor profiles of different cheese varieites.
The 'purity' of white bread and the lengths gone through to keep it white and fluffy are discussed.
Eva and Carey talk about all things mushroom, including foraging tips, cultivation possibilities, flavor profiles, and the interesting biolo...
Eva and Carey talk about the food rations of the Union and Confederate troops during the Civil War, as well as the starvation tactics used b...
Eva and Carey discuss the brutal history of nutmeg, including how it caused the first major discovery of the Americas and the first document...