The Secret Behind Wisconsin Cheese

Kelly ventures north to the land of Cheeseheads to discover exactly what is so special about Wisconsin cheese. What she finds is a fascinating mix of strategic farming, homogenized cultures and immigration politics.

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How to Cook Alaska Style

Visit an Alaskan cooking school with Kelly to see how salmon can be incorporated into anything — even a ramen noodle soup.

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Discover Kodiak Island Food Traditions

Salmon is the lifeblood of food in Alaska. Kelly catches her own salmon dinner and then helps prepare a traditional salmon perok, a fish pie. Plus, she a look at some of uniquely Alaskan local wines.

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Salmon Fishing on Kodiak Island, Alaska

Nothing is more integral to Alaskan culture than salmon. Kelly heads to Port Lions on Kodiak Island to learn why the fish is so important. After a learning the secrets behind a Sriracha-infused hot smoked salmon, she adventures out to catch her own salmon.

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Raw Milk vs. Pasteurized

The debate over raw milk in America is impacting the production of chevre in France. See how pasteurizing affects goat cheese and e explore the tough decision facing French cheesemakers about whether to pasteurize so they can export to America.

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Crottin de Chavignol

Meet a real French affineur to see why they might have the coolest job of all — cheese expert. Then, see how the famous Crottin de Chavignol tart is made. (The recipe is below.)

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Chevre (Goat Cheese)

Chevre, or goat cheese, is one of the cherished food traditions of France. Kelly learns about the generations of artisan cheesemakers who have perfected the art of making goat cheese, and who now work hard to protect the authentic process and quality of the cheese.

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Homemade Rhubarb Hard Candy

Discover how to turn your favorite farmers market finds into a sweet treat. Kelly visits Quin Candy in Portland for a lesson in homemade hard candy.These rhubarb lollipops are simple, elegant and made entirely with ingredients you can pronounce!

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