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.
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 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.