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 their Barcelona food photography workshop.
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 incline and we had the infamous 'bamba punch'.
The science behind taste and theories on why flavors pair well, with an on-air tasting of flavoring pairings and experiments with miraculin.