This week on Taste Matters, Mitchell Davis is joined by noted American food writer Edward Behr. Listen in as they discuss competition cooking and high-concept meals as they relate to satiation and taste. What is “winning” taste? How has the structure of a meal changed over the past few decades? Are the fancy dishes we see being prepared on reality food TV shows meals at all? Learn how things as simple as bread and cheese can miraculously flatter a meal and what Ed thinks about some of the taste trends happening in today’s culinary landscape. This program was sponsored by Hearst Ranch.
“It seems to me that the dish that wins in a cooking competition is not the dish that would make you happiest sitting down for diner.”
–Edward Behr on Taste Matters