Original Fare Holiday Special

Kelly visits the Piedmont region of Italy for a holiday meal. Chef Frédéric Zahm of Louche Restaurant in Turin, Italy demonstrates how to make Brasato, a classic Italian of beef braised in red wine. Don’t forget a cheese plate for dessert!

Continue reading “Original Fare Holiday Special”

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.

Continue reading “The Secret Behind Wisconsin Cheese”

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.

Continue reading “How to Cook Alaska Style”

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.

Continue reading “Kodiak Island Food Traditions”

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.

Continue reading “Salmon Fishing on Kodiak Island”

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.

Continue reading “Crottin de Chavignol”

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.)

Continue reading “Crottin de Chavignol”

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.

Continue reading “Chevre (Goat Cheese)”