A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Seafood: Cooking inspiration, mercury magnet, cultural storyteller
MP3•Episode home
Manage episode 386943042 series 3532927
Content provided by SBS Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SBS Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our taste for seafood goes back a long time. We’ve been snacking on shellfish for more than 100,000 years. And the foods we gather from the ocean (whether it’s mussels or seaweed) are typically loaded with nutrients. But today, people might reconsider these staples because of environmental, ethical or health concerns – so should you limit your consumption of ingredients that are hauled from the sea? In this episode Lee Tran Lam speaks with chefs Ben Shewry and Chris Jordan, as well as Dr Evangeline Mantzioris.
…
continue reading
7 episodes
MP3•Episode home
Manage episode 386943042 series 3532927
Content provided by SBS Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by SBS Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our taste for seafood goes back a long time. We’ve been snacking on shellfish for more than 100,000 years. And the foods we gather from the ocean (whether it’s mussels or seaweed) are typically loaded with nutrients. But today, people might reconsider these staples because of environmental, ethical or health concerns – so should you limit your consumption of ingredients that are hauled from the sea? In this episode Lee Tran Lam speaks with chefs Ben Shewry and Chris Jordan, as well as Dr Evangeline Mantzioris.
…
continue reading
7 episodes
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