Episode

Bitter Me Up

This week on Why We Cook Erica explores the world of the bitter. From cocktails of tonic, gin and Campari to Rogue IPAs to broccoli rabe and raddichio, Chef Erica tells a tale of a weeken...

Episode

Suck Onfit

On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple bir...

Episode

Good Foods Gone Bad

On this week's Why We Cook, Erica covers good foods gone bad; healthy foods hijacked by food industry and turned bad.

Episode

Holy Flavor Trinity Batman!

On this week's Why We Cook: Our most information-packed episode ever. Erica spans the globe to distill the most basic flavors of international cuisines, breaking each region or tradition...

Episode

Funny Little Salty Cured Things

The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these...