In this special episode, host Cat Neville follows Ben Grupe and his commis, Jared Dix, as they prepare for and then compete in the Ment’or competition in Las Vegas, Nevada.
Sweet frozen treats are a hallmark of summertime fun and this episode will give you a taste of everything from snow cones to ice cream.
Eating local is no longer a trend. The connection between consumer and producer allows us to make informed consumer decisions and also create a greater sense of community via farm-fresh food.
The local wine industry is one of Missouri’s brightest gems.
Barbecue is elemental. Take a tough cut of meat, cook it low and slow over smoldering embers for hours and hours and serve it up with a tangy, vinegary sauce. That’s it, right? Well, no, actually, there’s a lot more to smoked food than that.
When you want a taste of something spicy, sweet, rich and refreshing, all at the same time, head south. Waaay south to Central, South America and the Caribbean.
Fermented foods are bubbling up on grocery store shelves and restaurant menus.
Some things were made for each other and in this episode, we explore the all-American partnership of coffee and doughnuts.
In this episode, host Cat Neville explores two very different approaches to farming fish, one you’re familiar with and one you’re probably not.
The foods of Asia are vast and varied and in this episode, host Cat Neville brings you vibrant flavors from China, Korea, Japan and Vietnam.
Host Cat Neville explores the ubiquitous egg, a key player in everything from brioche to hollandaise sauce to meatloaf.
Live-fire cooking is a growing trend – the intense heat and smoke of wood fire add dimension to even simple dishes.
Host Cat Neville takes you from the field to the mill to explore Midwest grain production.
Meet the bakers making amazing bread possible from crust to crumb.
Innovative ways our region’s best chefs set the stage for what’s next on your plate.