Mirepoix Taste Buds

She's not pudding. She's not exactly rice. Where she hails from, nobody quite knows for sure. Sweetened rice dishes are nothing new but they were once considered posh. This week we try to trace the origins of another dish found across the globe: rice pudding. 

Throw us a bone and subscribe and share this episode. Your buds find out if dogs can taste spicy, what animal has the most taste buds and which alcohol company is for the dogs. Joined by Rebecca and Rachel Zak, discover if you have what it takes to feed your pet fresh foods and if you regret missing your chance at marine biology.

This flavorful dry rub is a staple in West African street food. Just in time for BBQ season, this spicy blend of ingredients is meant for grilled meat skewers (but fish or veggies work too!). 

This pastina is shaped like little footballs and is named for its resemblance to barley.  Head on over to the blog for one of our favorite recipes for Roasted Cauliflower Orzo Salad from Chrissy Teigen's "Cravings". 

Pronounced (YAY-Toast) this delicious cheese straddles the line between savory dairy item and dessert. 

Let's be honest, America's real pastime is eating. If you ask any sports head that question though, they are already humming "Take Me Out to the Ballgame" and envisioning the toppings for their hotdog. This week we chat all things baseball with the director of programming at a major sports network, Alli Bertucci, and get into the details of goopy vegetables, which pickles reign supreme, and what s...

These slippery suckers are quintessential French fare that some people find divine. Snails might not be everybody's cup of tea, but their buttery, herby decadence might just sway you. Are you escar-going to give them a try?  As the late great Biggie Smalls once said, "I can fill ya wit' real millionaire shit/ Escargot, my car go one-sixty, swiftly/ Wreck it, buy a new one..."

Quark? What the heck is that? You might be surprised to learn it's a dairy product and not the noise a duck makes or a stopper for wine. You may be more familiar with the term "Farmer's Cheese" but let's get the skinny on this bizarre food. 

These stuffed mini-pancakes are popular treats for Muslims around Ramadan, but make no mistake they are for all to enjoy. Sticky and sweet, their preparation techniques vary, sparking a myriad of creations. Guarantee you will be adding these to your must try list.  P.S. - Emily got her hands on some and they did not disappoint! 

Prohibition of cannabis has lifted in many states and with it comes delicious intoxicating treats. Just in time for the 420 holiday we talk all things weed and how to make some edible delights all on your own! 

The Easter Bunny brought a egg-stra special episode this Easter for all our best buds! When was the last time you dyed an egg just for funsies? Listen as we recall some of the history of egg arts and share some info on Pysanky.

This week the second priciest spice takes center stage. Derived from orchids, these bean pods originally struggled to thrive until humans intervened and began hand pollinating them. Can you guess which part of a beaver is used to make synthetic vanillin? Trust us, you don't want to know. 

This holy month, we learn about the 5 Pillars of Islam as we chat Ramadan. You may even consider an intermittent fast to lose weight, refresh your mind, or just cut down the time it takes to meal prep.  Remember, let's just treat each other with kindness and approach every situation like the other person might be hangry. 

Let's be fancy and chat caviar! This week's episode highlights fish eggs. Find out what constitutes as true caviar, who are the largest producers or consumers, and how it is harvested. This is a must hear episode to impress at your next fancy soiree. Pinkies up and pop out your porcelain spoon!

Pop the champagne and recline those seats because we are taking you back in time to the golden era of flight...and also the not so golden times when planes were just metal boxes in the sky that frankly, had no business up there. Airplanes and the food served on them have evolved greatly over the last 100 years from fancy picnics, to 7-course experiences, and finally chef-catered creations. Tune in...

Happy St. Patrick's Day! We are feeling lucky and decided to drop a little extra for you this week. Let's talk no yeast, light crumb, and chemical reactions baby! These are all the makings of your basic soda bread: a staple of Irish fare and our beloved St. Patrick's Day. Trust us, you need this info to soak up all the libations this holiday and ward off those evil spirits.

Still confused on the difference between corned beef and pastrami? You are not alone. Join us to learn what sets these meats apart, as well as how corned beef became the St. Patrick's Day staple in the U.S despite its lack of Irish origin.

Join us as we endure the final fickle moments of the trickster, known as March, and prepare to spring into warmer weather. This week we talk about all things green (Did you know the original color was blue?!?). From Shamrock Shakes, to the dyeing of the Chicago River, we are ready for one last comfort food feast filled with the best St. Patrick's Day has to offer. 

A Mardi Gras staple gets its due in this week's Small Bites. This festive dessert has a sweet surprise and history steeped in tradition. Get your krewe and press play.

This week we have a reason to celebrate! Mardi Gras is in full swing, which means it is time to sin some more and then repent! This episode is just in time for you to indulge in Fat Thursday, Pancake Day, Shrove Tuesday, Paczki Day, or whatever it is you want to celebrate. So sit down, plug-in, and get ready to yell, "Let the good times roll!" 

Paczki (pronounced puhnch ·kee) is a Polish delight that is popular during Mardi Gras season. More than a doughnut, this pastry will be at the top of your must have list. Learn more and get your order placed just in time for Fat Thursday this year! 

This week we cross another goal off the list and tackle our first interview! A topic that hits close to home, we dive into our maternal heritage and one of our favorite ancestral foods: Pierogi.  Hungry for more? Support us on Patreon . 

Ever wondered how to make vegan treats fluffy or creamy? Well wonder no more! The starchy liquid leftover in a can of chickpeas is the answer to all your wannabe vegan prayers. It can be used to make foamy cocktails, fluffy baked goods, or give things that creamy taste, all while keeping eggs out of the equation. Basically, it is witchcraft in a can. 

Well, it's Groundhog Day...again. We couldn't resist the urge to learn a little more about why we take weather advice from a rodent and to remind everyone to watch one of the best Bill Murray films from '93. 

Skittles suck! Taste the rainbow? We think not. Smarties are like chalk. 3 Musketeers? Emily says meh. This week we debate the best candies and the ones we would rather spit out. Inspired by M&M’s rebrand and the wild rant that followed on Fox news, we explore the sexy side of candy. Take a bite out of the sweet life.