Episode 617: Breeding a Better Apple
October 13, 2017
Tools
Tools
Apple breeder David Bedford comes in from the orchard to let Lynne Rossetto Kasper sample the latest apple flavors, and Molly Birnbaum from America's Test Kitchen helps Sally Swift with the science behind a mushroom's durability. Also, David Leite chats with Molly Yeh about her new cookbook and her journey from Juilliard to a rural Minnesota farm, Von Diaz talks with Tunde Wey about his Blackness in America dinners, and Russ Parsons looks at the "artisanal" food and drink boom with Patric Kuh.
Broadcast dates for this episode:
October 14, 2016 (originally aired)
October 13, 2017 (rebroadcast)
Recipes and stories from this episode
- What's the next Honeycrisp? Apple breeder David Bedford might have the answer.
- Can you overcook a mushroom? America's Test Kitchen finds out.
- Tunde Wey on his Blackness in America project: 'The dinner is an action.'
- From Juilliard to rural Minnesota: Molly Yeh's unlikely culinary path
- Artisan rhetoric: Patric Kuh on the growth, definition, and future of 'artisanal' food
- Asian Scotch Eggs
- Fried Cheesy Pickles
- Stuffed Portobello Mushrooms