Taste of Milan
This week we revisited Taste of Milano, the annual food festival that brings together chefs from throughout Milan together to demonstrate their cooking to a hungry public.
While there for the festival last month we picked up some interesting tips from some of the taste hunters of Milan. So if you ever plan a visit to the Italian city of high fashion and cuisine - here's some tips from the locals.
Gaston Acurio: In the time it takes to make a roux
This week we had a special interview with a special chef. Gaston Acurio, the peruvian chef, has spent his career promoting the food of his native home of Lima in Peru.
Through his activities he has helped to encourage throngs of young people throughout Peru to take up cooking as a profession and now, as we see ceviche bars pop up all over the world, we see that his work has also contributed to this rise.
We sat down for a relaxed interview with Gaston to discuss the role food can play in helping a country develop, get some kitchen tips direct from the chef and we also convinced him to take the FDL Bare Fridge Challenge.
The Science of Mash
Mashed potato is great. Creamy, smooth and just so open to accepting the flavor of what accompanies it. It's one of those dishes that most home cooks have tried and delivered with decent success but on the odd occasion we've tried really good mash, mash from high end restaurants, there's always something a little tastier about theirs.
That's why we decided to look at mash potato through the scientific lens and try to offer some tips and advice on how to improve your home efforts with the appliance of science.