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This week it's the things nobody tells you about cheese: for instance, how to tell what a cheese will taste like, and how to know if it's perfectly ripe or over the hill. Our guest is cheese authority Laura Werlin. She shares her recipe forBrie Toasts with Chardonnay-Soaked Golden Raisinsfrom her new user-friendly manual,Laura Werlin's Cheese Essentials: An Insider's Guide to Buying and Serving Cheese.
It's dynamite burgers and fabulous hand-cut fries for Jane and Michael Stern at the Anchor Bar in Superior, Wisconsin.
Russ Parsons of Los Angeles Times food section fame stops by with superb mail order fruit finds from the land of endless sun. He leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Topping.
Our New York City food guy, Mike Colamecco, is back with tips for eating on the cheap at the city's tiny hole-in-the-wall joints.
We'll bring you the results of The Splendid Table's first ever blind chocolate candy tasting, and we have a report on Southern Hemisphere olive oils.