Chasing Stars

In this episode... You know we love weird food and this is a weird one. How do make a Chinese and Indian cross over dish? How do you elevate it? Oh - and did we mention it's cauliflower? Yeah, how do you make THAT tasty? Tune in to find out! “Recipe: Colonel Tso’s Cauliflower (Babu Ji Gobi Manchurian).” Michelin Guide. “Horn Please, Pinki Ji, Don’t Tell Aunty: How Jessi Singh Turned Indian Di...

In this episode... On this weeks episode, Doug and Sarah get nice and tropical in true tiki fashion - by getting drunk on the pavement in Hollywood while trying to avoid getting run over by Howard Hughes. Tune in to see how much of this is true! “Tiki Cocktails: The Sumatra Kula.” Putney Farm, 12 Apr. 2012. Johnson & Wales University. Historic Restaurant Menus Collection. ScholarsArchive@JWU....

In this episode... In this weeks episode we get to try and figure out what a salad actually is - a task that is harder than you'd think... anyway, join us in the kitchen as we work our way through a lot of different elements. Will we make the perfect salad? Tune in the find out! Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6. “When Was the First Salad Made?”...

Send us Fan Mail Hosts: Sarah Davis & Doug Right Producer: Will Ellesson Audio Consultant: Ben Staub Cover Art: Matt Laverty Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise Please support the creators whose work we are attempting to reproduce.  The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please...

In this episode... Yeah, you read that right. We are making ice cream from two very unusual ingredients - but that's kinda what cooking Michelin food is about, right? Join us on an episode of unusual tastes that shock the taste buds. Evliya Çelebi Seyahatnâmesi (Evliya Çelebi’s Book of Travels). Vol. 10. Archive.org, n.d. “Finns Eat Tar: The Strangest Finnish Ingredient.” Big in Finland, n.d....

Join Sarah and Doug for a special bonus episode featuring a behind-the-scenes tour of Steensma Creamery and Farm in Lynden, Washington. We recently featured Steensma’s skyr in our Skyr Panna Cotta episode, and now we’re taking you straight to the source to learn more about the farm, the creamery, and the people behind it. Steensma Creamery Whatcom This Whey Steensma Facebook Send us Fan Mail Hosts...

In this episode... Looking for something extra special to serve up over summer? Sarah and Doug join with the team at Steensma Creamery to make a deliciously creamy and flexible dessert that is an instant classic. Davidson, Alan. The Oxford Companion to Food. 2nd ed., edited by Tom Jaine, Oxford University Press, 2006, p. 574. Isin, Mary. Sherbet and Spice: The Complete Story of Turkish Sweets and...

In this episode... Doug and Sarah make a classic dish… but is it an American classic? A German classic? An Austrian classic? A Polish classic? A… I think you get the point. Listen to find out! A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—from Mom’s to Mario Batali’s. By Frank Bruni and Jennifer Steinhauer, Ecco, 2017. “Die Österreichische Küche.” 1910. Kurlansk...

In this episode... Sarah and Doug enter the world of brewing and create Tej - a beverage from Ethiopia made from honey and an unusual ingredient… Kloman, Harry. Mesob Across America: Ethiopian Food in the U.S.A. iUniverse, 2010. “Tej Recipe: Ethiopian Honey Wine — Africa’s Ancient Mead Tradition.” Figaro Shakes, n.d. “What Is Tej? Ethiopia’s Traditional Honey Wine.” Science Insights, n.d. “Some Tr...

In this episode... Hot tea and cold tea existing in the one teacup? Join Sarah and Doug as they delve into modern cookery and techniques while playing with molecular gastronomy.  Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1747. Martin, T. “The Experimental Researches of Benjamin Thompson, Count Rumford.” Bulletin of the British Society for the History of Science, vol. 1, no. 6, 1951,...

In this episode... Sarah and Doug discover the history and varied recipe options for the classic condiment, mustard. Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999. “Bavarikon Manuscript: UBM‑HSS‑00000BAV80000017.” Bavarikon, n.d. “Chef Liana Robberecht.” Chef’s Roll,...

In this episode... join Sarah and Doug and they discover the history and flavor of a traditional pizza. Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6. “Flourless Pizza: Grant Achatz’s 3‑Michelin‑Starred Creation.” Reporter Gourmet, n.d. “Gluten‑Free Pizza Flour.” King Arthur Baking Company, n.d. Groner, Paul. Saichō: The Establishment of the Japanese Tendai Scho...

Sarah and Doug discuss some interesting pizza facts.  Have you heard of the newest fact from 2026? Send us Fan Mail Hosts: Sarah Davis & Doug Right Producer: Will Ellesson Audio Consultant: Ben Staub Cover Art: Matt Laverty Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise Please support the creators whose work we are attempting to reproduce.  The views and opinions expre...

In this episode... Sarah and Doug try a traditional Japanese sweet served with tea. Darra Goldstein, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015, pp. 776–777. Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64. Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking...

In this episode... Join Sarah and Doug for a Japanese inspired twist on a Middle Eastern classic - hummus. Our recipe comes from Chef Solemann Haddad of Moonrise in Dubai. Albala, Ken. Beans: A History. Berg Publishers, 2007. “Dish Explosion at Moonrise: Inside Dubai’s Michelin-Star Performance.” Michelin Guide, n.d. “International Hummus Day: Celebrate with Exclusive Recipe from Dubai Moonrise Ch...

In this episode.. join Sarah and Doug as they have a in-depth discussion about life, food, cooking, how spices impact your cooking and much, much, more. Smith, Blackwell. The Lucky Cajun. Use promo code STARS at checkout. Send us Fan Mail Hosts: Sarah Davis & Doug Right Producer: Will Ellesson Audio Consultant: Ben Staub Cover Art: Matt Laverty Music: jonworthymusic/Salty, Sugar, Sweet - Instr...

In this episode... Jambalaya is the quintessential Cajun comfort food. Join Doug and Sarah for a twisty turny exploration of this classic dish with a recipe from Chef Emeril Lagasse in partnership with The Lucky Cajun Handmade Seasoning (www.theluckycajun.com). Cajun Jambalaya (Emeril Lagasse). Food.com. Emeril’s Essence Creole Seasoning. Emerils.com. Smith, Blackwell. The Lucky Cajun.  promo code...

In this episode... Moussaka - classically Greek right? This week Doug and Sarah do a deep dive on moussaka with a recipe from Chef Andreas Mavrommatis. Abu-Fadil, Magda. “How the Eggplant Conquered Arab Cuisine.” New Lines Magazine. “History of Eggplant (Melintzana).” The Greek Chef . Perry, Charles, A. J. Arberry, and Maxime Rodinson. Medieval Arab Cookery: Papers by Maxime Rodinson and Charles P...

In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno. Alshammari, Fahad, et al. “Oat Bioactive Compounds and Their Health Benefits.” Nutrients, vol. 15, no. 14, 2023. PMC. Gibbons, Ann. “Early Farmers Stockpiled Nature’s Gra...

In this episode...  we join Doug and Sarah for an exploration of the British classic - afternoon tea. This episode features an apple and raisin scone from Chef Adam Smith. Benn, James A. Tea in China: A Religious and Cultural History. Hong Kong University Press, 2015, p. 173. Chow, Kit Boey, and Ione Kramer. All the Tea in China. China Books and Periodicals, 1990, pp. 1–2. Davidson, Alan. The Oxfo...

In this episode... Sarah and Doug explore the weird side of food - castoreum, made from a gland near a beaver's anus which can be used as a natural flavoring. Yes, we are cooking with castoreum with an inventive Beaver Tarte Tatin. U.S. Food and Drug Administration “Use of the Term ‘Natural’ on Food Labeling” FDA “Beaver Booze: The Creation of Castoreum Whiskey” Furbearer Conservation, 11 Jun...

In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal. A Haven of Health. Internet Archive “Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017 Daz Buoch von Guoter Spise. Internet Archive David, Elizabeth. French Provincial Cooking. Michael Joseph, 1960. D...

In this episode... What can be more classic than bread and butter? On this week's episode Sarah and Doug make a cultured butter and a beautiful loaf from Du Pain et Des Idées. “Prehistoric man ate flatbread 30,000 years ago: study.” BBC News, 16 July 2018. Arranz-Otaegui, Amaia, et al. “Archaeobotanical Evidence Reveals the Origins of Bread 14,400 Years Ago in Northeastern Jordan.” Proceeding...

In this episode... Let's celebrate the Hindu holiday of Holi! Today we are featuring a mixed nut pudding recipe from Chef Vikas Khanna and thandai from Swasthi Shreekanth of Swasthi’s Recipes. “Chef at Bungalow in New York City Shares 3 Holi Recipes.” ABC News, 25 Mar. 2024. “Holi: Festival of Colors.” Encyclopaedia Britannica. “History of Holi.” Holi Festival. “Significance of Holi.” Holi Fe...

In this episode... we are exploring congee. This week we have featured content from Choi Gok Tung of Mui Kee Congee, CC from AsianCookingMom.com and Steph and Chris at ChineseCookingDemistified. “Where the word ‘congee’ comes from – the answer may surprise you.” South China Morning Post, Post Magazine, 2017. Vaughan, D. A., B. Lu, and N. Tomooka. “The Evolving Story of Rice Evolution.” Plant Scien...