Ingredient Insiders: Where Chefs Talk

Tune into Ingredient Insiders as we visit the Berkley Hills home of acclaimed chef, author, and artisan food producer Chef Paul Bertolli, founder of Fra’ Mani. Chef Bertolli gives us a look into his upbringing with food, from growing up in an Italian family to working as a butcher at 14 through his time as executive chef at Chez Panisse and Oliveto. Discover what led this James Beard award-winning...

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef! Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak. We also speak with Harris Heckelman of Allen Bro...

Season Four of Ingredient Insiders kicks off the West Coast tour with a stop in Portland, Oregon, with Chef Sarah Minnick, owner of Lovely’s Fifty Fifty. Sarah gives us an inside look at how she pivots the menu, sometimes daily, to reflect the in-season offerings of the local Pacific Northwest farmers. A true farm-to-table restaurant, Lovely’s Fifty Fifty creates some of Portland's best pizza and...

Join your hosts, John Magazino & Andrea Parkins, in the new season of Ingredient Insiders as they sit with acclaimed west-coast chefs to discuss their culinary journey, their favorite ingredients, and the producers of those ingredients. Travel with us from San Francisco, Oakland, LA, Napa Valley, Healdsburg, California, to Portland, the Oregon coast, & Las Vegas for insightful interviews w...

As the first and only American-born Chef to be awarded multiple three-star Michelin ratings for his restaurants, The French Laundry and Per Se, Chef Thomas Keller brings his expertise to discuss Bones in this very special episode of Ingredient Insiders. Recorded in Yountville, California, and joined by his business partner Chef Mitch Mitchell, these friends and colleagues divulge us in the backsto...

Celebrated New York City Chef Ignacio Mattos of Estela, Altro Paradiso, Lodi and Nine Orchard, shares the umami ingredients that he always has in his at-home kitchen pantry from anchovies to bottarga. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefssho...

With its briny, umami-rich flavor and dramatic black-blue hue, squid ink, aka cuttlefish ink, delivers a lot of excitement for one ingredient. Famously used in Japanese (ramen), Spanish (arròs negre), and Italian (spaghetti al nero di seppia) cooking, today, it’s in the spotlight inspiring an array of innovative dishes. Find out what makes this versatile and timeless ingredient so beloved. Joining...

New York City Chef James Kent of Crown Shy, Saga and Overstory, shares the top ingredients in his at-home kitchen pantry. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/ Produced by Haynow Media @haynowmedia http://...

If there ever was an ingredient that played hard to get, it is the morel. Yet this elusive mushroom, available only for a short time in spring, is highly desirable among chefs who value their deliciously forest-like, nutty taste and meaty texture with honeycomb patterns that soak up the flavors of sautés and sauces. Find out what makes this forage-to-table ingredient so special. Joining us are Che...

Award-winning chef Michelle Bernstein is a fixture in Miami's culinary scene, the name behind restaurant favorites like Café La Trova and Michy's, and she has the kitchen pantry of dreams. She shares how she built a floor dedicated to her favorite at-home ingredients, from anchovies to Calabrian Chiles. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distri...

If you have ever been to Spain, you know that jamón is a beloved national treasure enjoyed in tapas bars and seen hanging from the ceilings of restaurants and markets. This is a food with a rich history made by following age-old traditions. Find out what makes the popular serrano and Ibérico, considered the most exclusive ham in the world, so exemplary. Joining us is Chef Michelle Bernstein, a Jam...

Eataly's Tess McNamara, head of salumi and formaggi, shares the mouthwatering ingredients found in her kitchen pantry at home with partner Chef Hillary Sterling of the critically acclaimed Ci Siamo restaurant in New York City. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for ov...

Balsamic vinegar is a ubiquitous ingredient in restaurant kitchens and food markets around the world. But choosing the right balsamic vinegar can be overwhelming as there are dozens of varieties, each one coming from a different producer, bearing a different label and different bottle shape. Acclaimed Chef Marc Forgione of the iconic wood-fired destination Peasant, the eponymous Restaurant Marc Fo...

When New York City Chef Melissa Rodriguez is not in one of her three restaurant kitchens (Mel's Pizzeria, Al Coro and Discolo), she's at home cooking with her chef husband, Garett McMahan. She shares the top ingredients stocked in her home kitchen pantry from olive oils to chili crisps. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has be...

From fresh to dried, herbs are a fantastic way to add flavor and color to any sort of dish or drink, whether sweet or savory, without adding fat, salt or sugars. To name a few favorites: basil, parsley, oregano, dill, chives, mint, rosemary, thyme, sage, tarragon... the list goes on. Chef Melissa Rodriguez is taking over a corner of Manhattan's Chelsea neighborhood with three hot spots: Mel's Pizz...

Miami-based pastry chef Antonio Bachour of Bachour Bakery has a kitchen pantry stocked with sweet ingredients at home. He shares his favorite products from sugar to flour. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse....

Chocolate is one of the most common flavors in the world with a recognizable decadence and sweet taste. But the origins of chocolate are bitter, derived from cacao trees, typically in tropical climates in South and Central Americas and West Africa, and the history of chocolate goes back centuries with medicinal and ritualistic uses. Pastry chef Antonio Bachour of Miami's Bachour Bakery shares the...

Miami-based chef Danny Ganem of Fiola Miami has had many international experiences cooking and traveling around the world. He shares the pantry ingredients in his home kitchen from Middle Eastern to Spanish flavors. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years...

Lamb is a universal protein found in almost every culture from the US to Europe and the Middle East. Common cuts of lamb include lamb chops, lamb shoulder, lamb loin, lamb shank, leg of lamb, rack of lamb and ground lamb. Chef Danny Ganem of Fiola Miami describes the various ways to prepare lamb including braising, grilling and roasting. Mosner Family Brands produces the premium-quality lamb for m...

Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. She shares the pantry ingredients in her home kitchen and the inspiration behind hundreds of recipes in more than 40 of her cookbooks. You can find all the pantry staple ingredients at The Chefs' War...

Do you like anchovies? It's a question asked on each episode, and the genesis of this podcast. Those who don't like anchovies, likely haunted by cheap pizza dishes from youth, haven't had the right anchovy. Premium quality anchovies are tender and meaty with a smooth texture. Anchovies hold a hidden umami and depth of flavor. Food writer and cookbook author Melissa Clark, who pens the New York Tim...

Pastry Chef Michael Laiskonis spent nearly a decade as the executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. He shares his favorite ingredients and go-to staples in his home pantry from hot sauce to cheese. You can find all the pantry staple...

Fruit purees are often a staple in restaurant kitchens, especially among pastry chefs and mixologists. Because fresh fruits are seasonal, frozen fruit purees procure that fruit when it is the ripest at its peak season so chefs can have a consistent color, flavor and texture to use that ingredient in various pastry applications or cocktails. Acclaimed pastry chef Michael Laiskonis reveals the value...

Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese food. He shares his favorite ingredients and go-to staples in his home pantry. You can find all the pantry staple ingredients at The Chefs' Warehouse, a...

Flour is a quintessential pantry staple ingredient for both baking and cooking. There’s more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the belove...