Food Guys

Sunday 11:20 AM - 11:30 AM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

 

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The Food Guys
8:00 am
Fri April 18, 2014

Eggplant, Baba ghanoush, and Moussaka

Heirloom varieties of eggplants
Credit Phoebe

4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that Syrians, Turks, Armenians and Indians possess for the mighty eggplant. 

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Gret Patent on "All Things Considered"
2:47 pm
Thu April 10, 2014

Americans, Just Get Over It And Make The Souffle

Even one fluffy forkful of souffle is a worthy reward for making the effort.
Kelly Gorham Courtesy of Kelly Gorham Photography

Originally published on Mon April 14, 2014 10:41 am

The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."

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The Food Guys
8:00 am
Fri April 4, 2014

Buttermilk Pancakes

Credit Photoang23

4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. . http://www.thebakingwizard.com/

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Little Pod, Big Aroma
8:00 am
Fri March 28, 2014

Vanilla

Drawing of Vanilla from the Florentine Codex (circa 1580) and description of its use and properties written in the Nahuatl language
Credit Maunus

3/30/14: This week on "The Food Guys:" Jon and Greg discuss vanilla, one of the most identifiable aromas in the world. "Vanilla" is a perfume, a flavoring agent, the pod of a tropical Meso-American orchid, an extract and a paste. It's not to be confused with synthetic vanillin, the widespread, inexpensive flavoring.

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The Food Guys
8:00 am
Fri March 21, 2014

Physiology of Taste

Credit Chris Spooner

3/23/14: This week on "The Food Guys:" Greg and Jon go on for some time about the physiology of taste, and the Silicon Valley of eating.

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The Food Guys
8:00 am
Fri March 14, 2014

Carnitine

ball-and-stick model of the Carnitine molecule
Credit Marina Vladivostok

3/16/14: This week on "The Food Guys:" Jon and Greg react to a Wall Street Journal article from April 2013, "New Health Worry in Red Meat," by Melinda Beck. (The article reports on the findings of a recent NIH study linking gut bacteria and carnitine to the formation of a metabolite called TMAO.

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The Food Guys
8:00 am
Fri March 7, 2014

Hidden World Underfoot: Soil Biodiversity

Credit European Soil Portal, E.U.

3/9/14: This week on "The Food Guys:" Greg and Jon marvel at the diverse population of animals found in soil, and how they languish in microscopic obscurity even while Earth's food web depends on them.

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The Food Guys
8:00 am
Fri February 28, 2014

Whole Fruit, Fruit Juice, and Type 2 Diabetes

Credit Jeff Kubina / Harvard Gazette

March 2nd, 2014: Jon and Greg discuss a study comparing whether fruit juice is as effective at preventing Type 2 diabetes as whole fruit. It's not. In fact, fruit juice consumption is associated with a heightened risk. According to the Harvard School of Public Health:

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Fun With Chemistry
8:00 am
Fri February 21, 2014

Candy and Caramelization

Credit Vegan Baking

February 23rd, 2014: Greg and Jon explore candy-making, caramelization, and the chemistry of cooking with sugar. 

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Capturing the Puff
8:00 am
Fri February 14, 2014

Soufflé Photos

Chocolate soufflé
Credit Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

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