The Food Guys http://kufm.org en Americans, Just Get Over It And Make The Souffle http://kufm.org/post/americans-just-get-over-it-and-make-souffle 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."<p>The scientific validity of this statement is, of course, debatable — but it's undeniable that many Americans <em>are</em> deeply afraid of making that fluffy French dish. Thu, 10 Apr 2014 20:47:00 +0000 NPR Staff 17481 at http://kufm.org Americans, Just Get Over It And Make The Souffle Buttermilk Pancakes http://kufm.org/post/buttermilk-pancakes <p>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. .&nbsp;<a href="http://www.thebakingwizard.com/" target="_blank">http://www.thebakingwizard.com/</a></p><p></p> Fri, 04 Apr 2014 14:00:00 +0000 Beth Anne Austein 16990 at http://kufm.org Buttermilk Pancakes Vanilla http://kufm.org/post/vanilla <p>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.</p><p></p> Fri, 28 Mar 2014 14:00:00 +0000 Beth Anne Austein 16834 at http://kufm.org Vanilla Physiology of Taste http://kufm.org/post/physiology-taste <p>3/23/14: This week on "The Food Guys:" Greg and Jon go on for some time about the physiology of taste, and the <a href="http://www.nytimes.com/2013/03/26/health/mary-roach-on-studying-food-and-how-humans-eat-it.html?_r=1&amp;" target="_blank">Silicon Valley of eating</a>.</p><p></p> Fri, 21 Mar 2014 14:00:00 +0000 Beth Anne Austein 16249 at http://kufm.org Physiology of Taste Carnitine http://kufm.org/post/carnitine <p>3/16/14: This week on "The Food Guys:" Jon and Greg react to a Wall Street Journal article from April 2013, "<a href="http://online.wsj.com/news/articles/SB10001424127887324050304578408702646200088" target="_blank">New Health Worry in Red Meat</a>," 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. Fri, 14 Mar 2014 14:00:00 +0000 Beth Anne Austein 16149 at http://kufm.org Carnitine Hidden World Underfoot: Soil Biodiversity http://kufm.org/post/hidden-world-underfoot-soil-biodiversity <p>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.</p><p></p> Fri, 07 Mar 2014 15:00:00 +0000 mtpr.org 15801 at http://kufm.org Hidden World Underfoot: Soil Biodiversity Whole Fruit, Fruit Juice, and Type 2 Diabetes http://kufm.org/post/whole-fruit-fruit-juice-and-type-2-diabetes <p>March 2nd, 2014: Jon and Greg discuss a <a href="http://news.harvard.edu/gazette/story/2013/08/reduce-type-2-diabetes-risk/" target="_blank">study </a>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:</p> Fri, 28 Feb 2014 15:00:00 +0000 mtpr.org 14874 at http://kufm.org Whole Fruit, Fruit Juice, and Type 2 Diabetes Candy and Caramelization http://kufm.org/post/candy-and-caramelization <p>February 23rd, 2014: Greg and Jon explore candy-making, <a href="http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html" target="_blank">caramelization</a>, and the chemistry of cooking with sugar.&nbsp;</p><p></p> Fri, 21 Feb 2014 15:00:00 +0000 mtpr.org 13778 at http://kufm.org Candy and Caramelization Soufflé Photos http://kufm.org/post/souffl-photos <p>February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)</p><p></p><p></p> Fri, 14 Feb 2014 15:00:00 +0000 mtpr.org 13777 at http://kufm.org Soufflé Photos Gluten, In-Depth http://kufm.org/post/gluten-depth <p>February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins, gliadin, acts like hooked tennis balls, latching onto another protein, the spring-like glutenin. As bread dough is kneaded, this pair of proteins combines to provide both elastic and plastic qualities; the dough expands and forms long, elastic strands; and, when it's baked, bubbles of carbon dioxide produced by yeast are trapped by the dough's structure.</p><p></p> Fri, 07 Feb 2014 15:00:00 +0000 mtpr.org 13723 at http://kufm.org Gluten, In-Depth