Chasing Stars

In this episode... Doug's love of Sushi knows no bounds, but Sarah's vegetarianism is a bit of a barrier. Enter Nobu and his delicious solution with a very interesting technique. Join us this week as there's definitely something fishy going on...Nippon.com. “Why Was Sushi Invented?” Nippon.com, 2020.Bryant, Anthony J. “Chapter 20: Rice.” Sengoku Daimyo, sengokudaimyo.com.Kim, Elise Hu. “How the Desperate Norwegian Salmon Industry Created a Sushi Staple.” NPR, 18 Sept. 2015.Hepburn, James Curtis. A Japanese-English and English-Japanese Dictionary. Archive.org, 1886.Chabria, Anita. “L.A. Sushi History Began at Little Tokyo Restaurant.” Los Angeles Times, 3 May 2023.Michelin Guide. “How Sushi Took Over America.” Michelin Guide, 2023.School Night Vegan. “Vegan Salmon.” School Night Vegan, 2023.Horowitz, Will. “Watermelon Ham.” The New York Times Cooking, 2020.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... You know we love weird food and this is a weird one. How do make a Chinese and Indian cross over dish? How do you elevate it? Oh - and did we mention it's cauliflower? Yeah, how do you make THAT tasty? Tune in to find out!“Recipe: Colonel Tso’s Cauliflower (Babu Ji Gobi Manchurian).” Michelin Guide.“Horn Please, Pinki Ji, Don’t Tell Aunty: How Jessi Singh Turned Indian Dining into a Global Party.” Global Indian.Schneider, Aviva. “Babu Ji Lawsuit Settled for Cash.” Eater NY, 3 Oct. 2016.Sutton, Kelsey. “Babu Ji Wage Lawsuit Settlement.” Eater NY, 7 July 2017.“Babu Ji NYC Closes.” SFist, 2 Mar. 2017.Pliny the Elder. Natural History. Archive.org.“History of Cauliflower.” Simplify Gardening.“Review: Cauliflower in Early Modern Europe.” JSTOR.Dixit, Neha. “From Gobi Aloo to Gobi Manchurian: Celebrating 200 Years of the Cauliflower in India.” Scroll.in, 2022.Achaya, K. T. Indian Food: A Historical Companion. Oxford University Press, 1994, p. 209.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... On this weeks episode, Doug and Sarah get nice and tropical in true tiki fashion - by getting drunk on the pavement in Hollywood while trying to avoid getting run over by Howard Hughes. Tune in to see how much of this is true!“Tiki Cocktails: The Sumatra Kula.” Putney Farm, 12 Apr. 2012.Johnson & Wales University. Historic Restaurant Menus Collection. [email protected], Bryan. “Tiki Is Back.” The New York Times, 28 Nov. 2007.“Cocktail Recipes A–Z.” The Atomic Grog.“About Us.” Don the Beachcomber (archived 25 Apr. 2016).O’Neill, Jessica. “There’s More to Classic Tiki Than Just Kitsch.” Smithsonian Magazine, 2017.“Inside Howard Hughes’ Serious 1936 Car Accident.” Grunge, 2022.“Stoumen v. Reilly.” Wikipedia.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... In this weeks episode we get to try and figure out what a salad actually is - a task that is harder than you'd think... anyway, join us in the kitchen as we work our way through a lot of different elements. Will we make the perfect salad? Tune in the find out!Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.“When Was the First Salad Made?” Meemaw’s Recipes.“Excavation in Ancient Babylon Uncovers 478 Artifacts.” Archaeology Magazine, 2024.“Salads.” The Food Timeline.Corpus Medicorum Graecorum, vol. 6, pt. 1.1. Berlin-Brandenburg Academy of Sciences and Humanities.Dalby, Andrew. Food in the Ancient World from A to Z. University of Chicago Press.Apicius. Cookery and Dining in Imperial Rome. Translated by Joseph Dommers Vehling, Project Gutenberg, 2005.“Cook a Classical Feast: Nine Recipes from Ancient Greece and Rome.” The British Museum.Aldrovandi, Ulisse. Lettere a Ulisse Aldrovandi. Open Library.Helewyse. “Salads.” MedievalCookery.com.“Salad, Yes—but with 3 Michelin Stars: The Burrata and Citrus Recipe by Mauro Colagreco.” Reporter Gourmet.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Yeah, you read that right. We are making ice cream from two very unusual ingredients - but that's kinda what cooking Michelin food is about, right? Join us on an episode of unusual tastes that shock the taste buds.Evliya Çelebi Seyahatnâmesi (Evliya Çelebi’s Book of Travels). Vol. 10. Archive.org, n.d.“Finns Eat Tar: The Strangest Finnish Ingredient.” Big in Finland, n.d.“Ice Cream: Is There a Legal Definition?” Lawshun, n.d.“Inside Scoop: The 2,500‑Year History of Ice Cream.” Down to Earth, n.d.“Terva Leijona (Finnish Tar Candy).” Atlas Obscura, n.d.University of California Press. Ice Cream: Chapter 1 (PDF excerpt), n.d.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

Join Sarah and Doug for a special bonus episode featuring a behind-the-scenes tour of Steensma Creamery and Farm in Lynden, Washington. We recently featured Steensma’s skyr in our Skyr Panna Cotta episode, and now we’re taking you straight to the source to learn more about the farm, the creamery, and the people behind it.Steensma CreameryWhatcom This WheySteensma FacebookSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Looking for something extra special to serve up over summer? Sarah and Doug join with the team at Steensma Creamery to make a deliciously creamy and flexible dessert that is an instant classic.Davidson, Alan. The Oxford Companion to Food. 2nd ed., edited by Tom Jaine, Oxford University Press, 2006, p. 574.Isin, Mary. Sherbet and Spice: The Complete Story of Turkish Sweets and Desserts. I.B. Tauris, 2013.Ossa. [Work unspecified], 2007, p. 71. “The Arab origin of blanc manger is well documented.”“Blancmanger: A Culinary History.” Hertzmann.com, 2003.“Blancmanger (Hwit Moos).” Medieval Cuisine, n.d.“Blancmanger in Medieval Texts.” Gode Cookery, n.d.Le Ménagier de Paris. Project Gutenberg, n.d.Le Viandier de Taillevent. HathiTrust Digital Library, n.d.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Doug and Sarah make a classic dish… but is it an American classic? A German classic? An Austrian classic? A Polish classic? A… I think you get the point. Listen to find out!A Meatloaf in Every Oven: Two Chatty Cooks, One Iconic Dish and Dozens of Recipes—from Mom’s to Mario Batali’s. By Frank Bruni and Jennifer Steinhauer, Ecco, 2017.“Die Österreichische Küche.” 1910.Kurlansky, Mark. Salt: A World History. Alfred A. Knopf Canada, 2002, p. 73.“Pass the Garum.” Pass the Garum, n.d.“The Art of Cookery Made Plain and Easy.” Glasse, Hannah, 1747.“The Fall of the Roman Empire: When Did It Happen?” Antigone Journal, 2024.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Sarah and Doug enter the world of brewing and create Tej - a beverage from Ethiopia made from honey and an unusual ingredient…Kloman, Harry. Mesob Across America: Ethiopian Food in the U.S.A. iUniverse, 2010.“Tej Recipe: Ethiopian Honey Wine — Africa’s Ancient Mead Tradition.” Figaro Shakes, n.d.“What Is Tej? Ethiopia’s Traditional Honey Wine.” Science Insights, n.d.“Some Traditional Alcoholic Beverages and Their Importance in Indigenous African Communities.” Proceedings of the Nutrition Society, Cambridge University Press, n.d.Abegaz, K. et al. “Traditional Fermented Beverages of Ethiopia and Their Microbiota.” Frontiers in Microbiology, vol. 11, 2020.The Kebra Nagast (Ethiopia, c. 1300s). LibreTexts Humanities, n.d.“Tej Bet: Ethiopia’s Honey Wine Houses.” Explore Parts Unknown, n.d.“Honey Wine in Ethiopia.” Spice by Alibaba, n.d.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Hot tea and cold tea existing in the one teacup? Join Sarah and Doug as they delve into modern cookery and techniques while playing with molecular gastronomy. Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1747.Martin, T. “The Experimental Researches of Benjamin Thompson, Count Rumford.” Bulletin of the British Society for the History of Science, vol. 1, no. 6, 1951, pp. 144–158.“Papain: A Review of Its Biochemical and Food Applications.” National Center for Biotechnology Information, 2023.Rumford, Benjamin, Count of. “Essay X: On the Construction of Kitchen Fire‑Places and Kitchen Utensils…” Essays, Political, Economical, and Philosophical, vol. 3, T. Cadell Jun. and W. Davies, 1802.“Rumford’s Kitchen Experiments.” Curious Cook (archived), 2010.“The Philosopher’s Stove.” Science History Institute, n.d.“The Recipes Project: Rumford’s Kitchen.” The Recipes Project, 2023.The Whole Duty of a Woman. 1737.“The Secret Life of Pizza.” The Guardian, 10 Dec. 2006.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Sarah and Doug discover the history and varied recipe options for the classic condiment, mustard.Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999.“Bavarikon Manuscript: UBM‑HSS‑00000BAV80000017.” Bavarikon, n.d.“Chef Liana Robberecht.” Chef’s Roll, n.d.“Culinary History of Mustard in German Cuisine.” Culinary Bite, n.d.“Harley 2378 (Magical Medieval).” Magical Medieval, 24 July 2015.“History of Mustard: A Brief Overview.” Fancy Mustard, n.d.“Homemade Mustard: Chef Recipe.” Chef Lovers, n.d.“Il Cuoco Maceratese, Opera 21.” Atliteg Corpus, n.d.“Indus Archaeobotany.” Washington State University, n.d.“Jerf el‑Ahmar.” Neolithic Architecture, n.d.“Mustards of France: Best Rated.” TasteAtlas, n.d.“The History of Mustard.” Project Gutenberg, n.d.“The Secret Life of Mustard in German Cuisine.” Culinary Bite, n.d.Terroir Symposium. Terroir Hospitality, n.d.“Top Mustards in France.” TasteAtlas, n.d.“Chef Liana Robberecht (Instagram Profile).” Instagram, n.d.“Chef Liana: Biography and Career.” Terroir Talk, n.d.“Spread the Mustard.” Spread the Mustard, n.d.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

Sarah and Doug discuss some interesting pizza facts.  Have you heard of the newest fact from 2026?Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... join Sarah and Doug and they discover the history and flavor of a traditional pizza.Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.“Flourless Pizza: Grant Achatz’s 3‑Michelin‑Starred Creation.” Reporter Gourmet, n.d.“Gluten‑Free Pizza Flour.” King Arthur Baking Company, n.d.Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64.“History with Bite: The Secret Life of Pizza.” SBS Food, n.d.Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press, 2007.Kiple, Kenneth F., and Kriemhild Ornelas, editors. The Cambridge World History of Food. Vol. 2, Cambridge University Press, 2000, p. 4.“Pizza Dough Recipe from 21 Greenpoint’s Homer Murray.” Michelin Guide, n.d.“Pizza Giardiniera.” Great British Chefs, n.d.“The Ainsworth Collection.” Ainsworth Collection, n.d.“The Catholic Liturgical Origin of Pizza.” Taylor Marshall, 2017.“The History of Pizza.” rec.food.historic, Google Groups, n.d.“The History of Tea Ceremony.” Five Colleges: Center for East Asian Studies, n.d.“Traditional Tea Gathering (Chakai).” Tea Ceremony Kyoto, n.d.“Vera Pizza Napoletana: Official Disciplinare (2024).” Associazione Verace Pizza Napoletana, 2024.Il Cuoco Maceratese, Opera 21. Atliteg Corpus, n.d.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Sarah and Doug try a traditional Japanese sweet served with tea.Darra Goldstein, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015, pp. 776–777.Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64.Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press, 2007.Kiple, Kenneth F., and Kriemhild Ornelas, editors. The Cambridge World History of Food. Vol. 2, Cambridge University Press, 2000, p. 4.Ministry of Agriculture, Forestry and Fisheries (Japan). 和菓子の歴史 (History of Wagashi). Archived 22 Feb. 2024.National Diet Library (Japan). 駆け足でたどる和菓子の歴史 (A Quick History of Wagashi). Archived 22 Feb. 2024.Sen Sōshitsu XV. The Japanese Way of Tea: From Its Origins in China to Sen Rikyū. University of Hawai‘i Press, 1998.“その1 和菓子の歴史.” Japan Wagashi Association. Archived 22 Feb. 2024.“History of Tea.” Five Colleges: Center for East Asian Studies, n.d.“茶会 (Chakai).” Tea Ceremony Kyoto, n.d.Verde, Tom. “The Artful Design of Wagashi.” Atlas Obscura, 2023.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Join Sarah and Doug for a Japanese inspired twist on a Middle Eastern classic - hummus. Our recipe comes from Chef Solemann Haddad of Moonrise in Dubai.Albala, Ken. Beans: A History. Berg Publishers, 2007.“Dish Explosion at Moonrise: Inside Dubai’s Michelin-Star Performance.” Michelin Guide, n.d.“International Hummus Day: Celebrate with Exclusive Recipe from Dubai Moonrise Chef.” The National, 13 May 2023.Quittner, Ella. “How to Cook Dried Chickpeas.” Food52, 31 July 2020.“Review: Hummus: A Global History.” Journal of Middle Eastern Foods, vol. 12, no. 3, 2020, pp. 45–47.“Solemann Haddad.” The Best Chef Awards, 2025.Verde, Tom. “Medieval Chefs Would Have Liked Dessert Hummus.” Atlas Obscura, 21 May 2024.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode.. join Sarah and Doug as they have a in-depth discussion about life, food, cooking, how spices impact your cooking and much, much, more.Smith, Blackwell. The Lucky Cajun.Use promo code STARS at checkout.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Jambalaya is the quintessential Cajun comfort food. Join Doug and Sarah for a twisty turny exploration of this classic dish with a recipe from Chef Emeril Lagasse in partnership with The Lucky Cajun Handmade Seasoning (www.theluckycajun.com).Cajun Jambalaya (Emeril Lagasse). Food.com.Emeril’s Essence Creole Seasoning. Emerils.com.Smith, Blackwell. The Lucky Cajun. promo code: STARSGulf City Cook Book. St. Francis Street Methodist Episcopal Church South, 1878.Hall, Gwendolyn Midlo. Africans in Colonial Louisiana: The Development of Afro‑Creole Culture in the Eighteenth Century. Louisiana State University Press, 1995.Hampton, Jordan. “Historian: Louisiana’s Beloved Jambalaya Dish a Slave Contribution.” Court Bouillan, 18 July 2024.“Hopping Johnny Jambalaya.” CivilWarTalk.“Jambalaya by Any Other Name.” Sigal.org.Landry, Christophe. “1792 Spanish Militia, Attakapas Post.”Maloney, Ann. “This Chicken, Sausage and Shrimp Jambalaya Is One Big Pot of Crowd‑Pleasing Fun.” The Washington Post, 15 Feb. 2020.Le trésor du Félibrige. Vol. 2, 1878.Price, Edward Thomas. Mixed‑blood Populations of Eastern United States as to Origins, Localizations, and Persistence. University of California, 1950.Trepanier, Cecyle. “The Cajunization of French Louisiana: Forging a Regional Identity.” The Geographical Journal, 1991, pp. 161–171.About Emeril’s Restaurants. EmerilsRestaurant.com.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Moussaka - classically Greek right? This week Doug and Sarah do a deep dive on moussaka with a recipe from Chef Andreas Mavrommatis.Abu-Fadil, Magda. “How the Eggplant Conquered Arab Cuisine.” New Lines Magazine.“History of Eggplant (Melintzana).” The Greek Chef.Perry, Charles, A. J. Arberry, and Maxime Rodinson. Medieval Arab Cookery: Papers by Maxime Rodinson and Charles Perry with a Reprint of a Baghdad Cookery Book. Prospect Books, 1998.“Princess Buran’s Eggplant.” Arnhold Cooks.“Recettes de Chef: La Moussaka par le Chef Chypriote Andreas Mavrommatis.” Guide Michelin.“The Bitter Jewish History of Eggplant.” My Jewish Learning.Tse, Lydia. “Everything You Need to Know About Moussaka, the Classic Greek Dish.” National Geographic.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno.Alshammari, Fahad, et al. “Oat Bioactive Compounds and Their Health Benefits.” Nutrients, vol. 15, no. 14, 2023. PMC.Gibbons, Ann. “Early Farmers Stockpiled Nature’s Grains before Breeding Their Own.” Discover Magazine, 2023.UK Research and Innovation. “The Origins and Spread of Oat Domestication.” UKRI Gateway to Research.McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.“Oats in Antiquity and the Middle Ages.” ebrary.net.“Mythbusting Medieval Brewing Preconceptions.” Medieval Mead and Beer, WordPress.McKelvie, Kirstin. “Oats: The Humble Grain That Fuelled Scotland.” BBC Travel, 4 Oct. 2023.“Yannick Alléno.” Pavyllon London.“Orgeat Syrup Recipe.” The Spruce Eats.“A Tasty Porridge Recipe by the Michelin-Starred Chef Yannick Alléno.” Royal Mansour Marrakech.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode...  we join Doug and Sarah for an exploration of the British classic - afternoon tea. This episode features an apple and raisin scone from Chef Adam Smith.Benn, James A. Tea in China: A Religious and Cultural History. Hong Kong University Press, 2015, p. 173.Chow, Kit Boey, and Ione Kramer. All the Tea in China. China Books and Periodicals, 1990, pp. 1–2.Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.Ellis, Markman, Richard Coulton, and Matthew Mauger. Empire of Tea: The Asian Leaf that Conquered the World. Reaktion Books, 2015.Evans, John C. Tea in China: The History of China’s National Drink. Greenwood Press, 1992.Garway, Thomas. “An Exact Description of the Growth, Quality, and Vertues of the Leaf TEA.” 1660. Reprinted in Ukers, All About Tea, vol. 1, 1935, pp. 38–39.Heiss, Mary Lou, and Robert J. Heiss. “A History of Tea: The Boston Tea Party.” The Story of Tea: A Cultural History and Drinking Guide, 2007, pp. 21–24.Johnson, Dorothea. Tea & Etiquette: Taking Tea for Business and Pleasure. Capital Books, 2000, pp. 54–55.Mair, Victor H., and Erling Hoh. The True History of Tea. Thames & Hudson, 2009.Skinner, Julia. Afternoon Tea: A History. Rowman & Littlefield, 2019, p. 31.Ukers, William H. All About Coffee. New York, 1922.Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935.Yamamoto, T., M. Kim, and L. R. Juneja. Chemistry and Applications of Green Tea. CRC Press, 1997.“Thomas Garway’s Broadsheet Advertisement for Tea.” Tsiosophy, 12 Nov. 2012.“Preparation of Tea.” BUNN Resource Library, BUNN.Ukers, William H. All About Tea. Vol. 1, The Tea and Coffee Trade Journal, 1935. Archive.org.“Coffeehouses.” The Oxford Companion to American Food and Drink, Oxford University Press.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Sarah and Doug explore the weird side of food - castoreum, made from a gland near a beaver's anus which can be used as a natural flavoring. Yes, we are cooking with castoreum with an inventive Beaver Tarte Tatin.U.S. Food and Drug Administration “Use of the Term ‘Natural’ on Food Labeling” FDA“Beaver Booze: The Creation of Castoreum Whiskey” Furbearer Conservation, 11 June 2018“Available Now: House of Tamworth Eau de Musc” Tamworth Distilling, 2023Jørgensen, Dolly “Castoreum: The Scent of the Beaver” Nordic Nature“Richard Davies” Great British Chefs“Classic Apple Tarte Tatin” Great British ChefsSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal.A Haven of Health. Internet Archive“Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017Daz Buoch von Guoter Spise. Internet ArchiveDavid, Elizabeth. French Provincial Cooking. Michael Joseph, 1960.Davidson, Alan, editor. The Oxford Companion to Food. 2nd ed., Oxford University Press, 2006.“Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013“History of Quiche.” The Kitchen ProjectMontagné, Prosper, editor. Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. Clarkson Potter, 2009.Muse by Tom Aikens“Poudre B.” Wikipedia“Powder Blanch.” CooksInfo“Quiche Lorraine (Le Figaro, 1901).”Rolfe, Julian. “Forme of Cury: Crustardes of Flessh.” Julian Rolfe, 22 Apr. 2013.“The Forme of Cury.” c. 1390. British Library Additional MS 5016, London. Manuscript.“The History of Quiche and Its German Origins.” Tasting Table“Tom Aikens.” Great British Chefs“Viandier de Taillevent, §56.” JP Net“Asparagus Quiche with Chervil.” Great British ChefsSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... What can be more classic than bread and butter? On this week's episode Sarah and Doug make a cultured butter and a beautiful loaf from Du Pain et Des Idées.“Prehistoric man ate flatbread 30,000 years ago: study.” BBC News, 16 July 2018.Arranz-Otaegui, Amaia, et al. “Archaeobotanical Evidence Reveals the Origins of Bread 14,400 Years Ago in Northeastern Jordan.” Proceedings of the National Academy of Sciences, vol. 115, no. 31, 2018, pp. 7925–7930.Hayes, Elspeth H., et al. “65,000-Years of Continuous Grinding Stone Use at Madjedbebe, Northern Australia.” Scientific Reports, vol. 12, no. 1, 2022, p. 11747.Mariotti Lippi, Marta, et al. “Multistep Food Plant Processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.” Proceedings of the National Academy of Sciences, vol. 112, no. 39, 2015, pp. 12075–12080.Liu, Li, et al. “Plant Exploitation of the Last Foragers at Shizitan in the Middle Yellow River Valley China: Evidence from Grinding Stones.” Journal of Archaeological Science, vol. 38, no. 12, 2011, pp. 3524–3532.Piperno, Dolores R., et al. “Processing of Wild Cereal Grains in the Upper Palaeolithic Revealed by Starch Grain Analysis.” Nature, vol. 430, no. 7000, 2004, pp. 670–673.“Prehistoric Man Ate Flatbread 30,000 Years Ago: Study.” Phys.org. Accessed 13 Aug. 2019.Popova, T. “Bread Remains in Archaeological Contexts.” Southeast Europe and Anatolia in Prehistory: Essays in Honor of Vassil Nikolov on His 65th Anniversary, edited by K. Bacvarov and R. Gleser, Habelt, 2016.Ibn al-Jawzi. Al-Muntazam fi Tarikh al-Muluk wa-l-Umam [Regular in the History of Kings and Nations]. 1992.عارف، محمد. “نوال نصر الله: أنثروبولوجيا الطعام العراقي والعربي.” المستقبل العربي, vol. 40, no. 460, 2017, pp. 7–21.Stapleton, Thomas. Biography. Thomas More Studies, Apr. 2024.McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.“Torst’s Daniel Burns and Jeppe Jarnit-Bjergsø on Crafting a High-End…” Eater NY, 11 Mar. 2013.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Let's celebrate the Hindu holiday of Holi! Today we are featuring a mixed nut pudding recipe from Chef Vikas Khanna and thandai from Swasthi Shreekanth of Swasthi’s Recipes.“Chef at Bungalow in New York City Shares 3 Holi Recipes.” ABC News, 25 Mar. 2024.“Holi: Festival of Colors.” Encyclopaedia Britannica.“History of Holi.” Holi Festival.“Significance of Holi.” Holi Festival.“High on Holi with Bhang.” The Times of India, 15 Mar. 2009.“Tradition of Thandai.” Holi Festival.“Holi Celebration and What to Eat.” Chefin, 2021.Bungalow New York.“Holi Special: Three Unique and Easy-to-Make Thandai Recipes.” Indulgexpress, 27 Mar. 2021.Bhalla, Abhishek. “Thandai: An Ancient Cannabis Drink for Celebrating Holi.” BBC Travel, 25 Mar. 2024.“Thandai Recipe.” Indian Healthy Recipes.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... we are exploring congee. This week we have featured content from Choi Gok Tung of Mui Kee Congee, CC from AsianCookingMom.com and Steph and Chris at ChineseCookingDemistified.“Where the word ‘congee’ comes from – the answer may surprise you.” South China Morning Post, Post Magazine, 2017.Vaughan, D. A., B. Lu, and N. Tomooka. “The Evolving Story of Rice Evolution.” Plant Science, vol. 174, no. 4, 2008, pp. 394–408.Harris, David R. The Origins and Spread of Agriculture and Pastoralism in Eurasia. Psychology Press, 1996, p. 565.Grossa, Briana L., and Zhijun Zhao. “Archaeological and Genetic Insights into the Origins of Domesticated Rice.” Proceedings of the National Academy of Sciences, vol. 111, no. 17, 2014, p. 6191.Ma, Yongchao. “Multiple Indicators of Rice Remains and the Process of Rice Domestication: A Case Study in the Lower Yangtze River Region, China.” 2018.赵喜荣. "东拉西扯唠酸粥（二）." 府谷故事, 府谷县委史志研究室, 5 June 2023.若希. "可口的烂腌菜." 鄂尔多斯日报, 29 Nov. 2022, p. 6.“Debating the Origins of Rice.” UCL Institute of Archaeology.Ramesh, Sandhya. “India’s Rice History May Not Have Had Anything to Do with China.” The Print, 6 June 2018.Maddox, Gregory, editor. Sub-Saharan Africa: An Environmental History. ABC-CLIO, 2006, p. 267.“FoodData Central: Rice, White, Long-Grain, Cooked.” U.S. Department of Agriculture.“One of the Oldest Recorded Recipes of Humanity: Congee.” Eats History.“The Art of Cantonese-Style Porridge: Mui Kee Congee.” Michelin Guide.“Fish Stock Broth (Yu Tang 鱼汤).” Asian Cooking Mom.“Cantonese Congee 101.” Chinese Cooking Demystified, Substack.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... This week we celebrate all things pub snack with the classic Scotch Egg from Chef Dominica Chapman.Boak, Jessica, and Ray Bailey. “What’s the History of Bar Snacks?” Boak & Bailey’s Beer Blog, 15 Jan. 2015.Agha, Huma. “Plight of the Pickled Onion: How Pub Snacks Went from Simple Nosh to Properly Posh.” The Guardian, 30 Sept. 2021.“Exceptionally Well-Preserved Snack Bar Unearthed in Pompeii.” The Guardian, 26 Dec. 2020.“Michelin Celebrates Cuisine in Great Britain & Ireland.” Michelin Guide, 2021.“The Michelin-Starred Vegetarian Scotch Egg: A Thing of Beauty.” The Chefs’ Forum, 2021.“Ancient Mesopotamian Tavern Discovered.” Biblical Archaeology Society, 2023.Harrison, Sarah. The House-Keeper’s Pocket-Book, and Compleat Family Cook. 1733. Internet Archive.“Oxford Companion to Food.” Oxford Reference, Oxford University Press, 2006.Khan, Saad. “Nargisi Kofta (Lamb and Egg Curry).” The Spruce Eats, 2019.“Harwood Arms.” Michelin Guide, 2025.“Scotch Egg Recipes.” Great British Chefs, 2021.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... In this episode of Chasing Stars join on a unique savory pancake journey to Japan. It's got cabbage. It's got fish. It's got a ton of sauce, it's okonomiyaki.“Okonomiyaki History.” Okonomiyaki World.“Okonomiyaki: Japan’s Savory Pancake.” Nippon.com.“About Rekishi Monogatari.” Sengoku Daimyo.McMahon, Jeff. “Beyond the Bomb: Hiroshima’s Beloved Okonomiyaki Pancake.” National Geographic, archived by Archive.ph.“Pancake History.” Japanese Pancake World.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Join us for pancakes two ways - Palascinta from Jeremy Salamon and a blueberry pancake cocktail from The Aviary. Hubbell, Diana. “‘Second Generation’ Makes Recipes That Survived World War Sparkle.” Atlas Obscura, 18 Sept. 2024Jeremy Salamon. jeremysalamon.com“Heston’s Pancakes with Bacon-Infused Maple Syrup.” Waitrose, archived 13 Feb. 2016“Jeff Galvin’s Pancake Recipe.” MICHELIN Guide, 13 Feb. 2024“Agi’s Counter – Brooklyn.” MICHELIN Guide USA, 2024“Mancas Cafe.” MancasCafe.com, archived 11 Jan. 2012Linden, Grace. “A Brief History of Pancakes.” Smithsonian Magazine, 21 Feb. 2023“Starchy Wild Plants Added Carbs to Ancient Man’s Meaty Diet.” Nature, 2010Rupp, Rebecca. “The Long, Surprising History of Pancakes.” National Geographic, 27 Feb. 2018“Starchy Wild Plants Added Carbs to Ancient Man’s Meaty Diet.” NPR, 18 Oct. 2010Galen. On the Properties of Foodstuffs. Edited and translated by Owen Powell, Cambridge University Press, 2003McManis, Sam. “Article.” The Sacramento Bee“About — Agi’s Cafe.” Agi’s CounterThe Aviary. The Alinea Group“Article: PMC3651046.” PubMed CentralZero: A New Approach to Non-Alcoholic Drinks. The Aviary BooksSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... we pit a traditional Russian marshmallow against a Michelin star one. Join Sarah and Doug as they do their best to make a light, sticky and tasty marshmallow treat.“The History of Marshmallows (Plus 2 Recipes to Try).” Forgotten Skillz, 2023.“Marshmallow.” A Dictionary of Food and Nutrition, edited by David A. Bender, Oxford University Press, 2014.Kawash, Samira. Candy: A Century of Panic and Pleasure. Faber and Faber, 2013.Peeps Brand. Just Born, Inc.“Apple Pastila – 2 Recipes of Traditional Russian Confection.” Cooking Without Gluten, 9 Jan. 2015.Vasmer, Max. Etymological Dictionary of the Russian Language. Translated by O. N. Trubachyov, Progress Publishers, 1964–1973. Entry: “Пастила.”“Banana Marshmallow.” Great British Chefs, 2023.Микоян, Анастас. Книга о вкусной и здоровой пище [The Book of Tasty and Healthy Food]. USSR Ministry of Food Industry, 1952.Goldstein, Darra. A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books, 2013.Chapman, Dominic. Instagram Profile.Goldstein, Darra. Instagram Profile.Goldstein, Darra. Official Website.“How to Make Pastila, Russia’s Ancient Fruit Confection.” Atlas Obscura, 2021.Killebrew, Kimberly. “Homemade British Mixed Spice.” The Daring Gourmet, 9 Apr. 2020Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Doug and Sarah are back for Season 2. It's a new year and the same us and on this weeks episode we talk about one of the oldest new years resolutions and make the rather dubious 1980's dessert: Jello 1-2-3. Cooper, Peter. "Improvement in the Preparation of Portable Gelatine." United States Patent, no. US4084A, 20 June 1845. Google Patents.“Anyone Remember the Jello Whip N Chill?” Automatic Washer, 3 Aug. 2009. Fisher, Jessica. “Jello 123 Layered Jello Cups.” Good Cheap Eats, 11 Feb. 2023.Spivack, Emily. “A History of Sequins from King Tut to the King of Pop.” Smithsonian Magazine, 28 Dec. 2012.Nasrallah, Nawal. Annals of the Caliphs' Kitchens: Ibn Sayyār Al-Warrāq's Tenth-Century Baghdadi Cookbook. Brill, 2007, p. 180. ISBN 9789004158672.“The Tale of Florent.” Harvard’s Geoffrey Chaucer Website, Harvard University.Foxcroft, Louise. Calories and Corsets: A History of Dieting over 2,000 Years. Profile Books, 2011.Kiple, Kenneth F., and Kriemhild Coneè Ornelas, editors. The Cambridge World History of Food. Vol. 1, Cambridge University Press, 2000. ISBN 978-1-139-05863-6.Zoumbaris, Sharon K., and Marjolijn Bijlefeld. Encyclopedia of Diet Fads: Understanding Science and Society. 2nd ed., Greenwood, 2014. ISBN 978-1-61069-760-6.Pearlman, Michelle, Jon Obert, and Lisa Casey. “The Association between Artificial Sweeteners and Obesity.” Current Gastroenterology Reports, vol. 19, no. 12, Dec. 2017, p. 64. doi:10.1007/s11894-017-0602-9.“In 1969, Kraft Forcefully Split Its Jell-O into Three Layers.” Food52, 2016.“24-Year-Old Strawberry Jell-O 1-2-3: A Review.” Food Junk, 20 Apr. 2013.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode Sarah and Doug recap the best and the worst of what they've made this year - and we finally manage to crack open the fruitcake we made for our Christmas in July episode. Tune in to hear what we liked the best and least from this years recipes and where we might take things in the future.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode Doug and Sarah delve into the history of this fiery dessert and work on recreating Stu Deeley's Baked Alaska - a delicious orange and ginger ice cream enrobed in lusciously torched Italian meringue. This is absolutely the perfect showy dessert for the holiday season!Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Nothing says holiday season baking quite like cookies. Join us for two cookie recipes - Polvorones from Katie Button and Holiday Spite Cookies from our own Doug, who wishes you all a very Merry Spitemas. This special recipe is based on a Christmas Pudding Crunch biscuit originally sold at Marks and Spencer.Bernstein, William J. A Splendid Exchange: How Trade Shaped the World. Atlantic Books, 2009.Frisco Public Library Staff. “The History of Holiday Cookies.” Frisco Public Library, 15 Dec. 2021.Butler, Stephanie. “The Medieval History of the Christmas Cookie.” History, 18 Dec. 2013.“How Christianity Rebranded the Winter Solstice: Uncovering the Pagan Origins of Christmas.” Wellismo, wellismo.com.Michelin Guide. “Recipe: Polvorones Cookies by Katie Button.” Michelin Guide, 2023.Bradshaw, Paul. “The Dating of Christmas.” The Oxford Handbook of Christmas, edited by Timothy Larsen, Oxford University Press, 2020, pp. 7–10.Roll, Susan K. Toward the Origins of Christmas. Peeters Publishers, 1995.“Sol Invictus and Christmas.” Encyclopaedia Romana.Hodges, Kenneth. “Medieval Price List.” University of California, Davis, medieval.ucdavis.edu.Ewbank, Anne. “What Is Gingerbread? The Answer Is Complicated.” Atlas Obscura, 18 Dec. 2023Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury). Edited by Constance B. Hieatt and Sharon Butler, Oxford University Press, 1985. Internet ArchiveCrowther, David. “Medieval Prices and Wages.” The History of England, thehistoryofengland.co.uk.“Inflation Calculator.” Bank of EnglandBaker, Abbe. “Recipe: Polvorones.” MICHELIN Guide, 2 Dec. 2019Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Doug and Sarah celebrate the Scandinavian holiday of St. Lucia Day (December 13) with traditional saffron buns. O’Brien, Sam. “Detangling the Devilish Origins of Scandinavia’s St. Lucia Buns.” Atlas Obscura, 11 Dec. 2020.“Saffron Buns.” British Food: A History, 20 June 2025.“St. Lucia’s Day.” Encyclopaedia Britannica, 3 Mar. 2025.Samuelsson, Marcus. “Saint Lucia Saffron Rolls.” Marcus Samuelsson, marcussamuelsson.com.Digby, Kenelm. The Closet of Sir Kenelm Digby Opened. 1669. Internet Archive.“St. Lucy.” Catholic Online, www.catholic.org.Voragine, Jacobus de. The Golden Legend. Translated by William Caxton, edited by F.S. Ellis, Temple Classics, 1900. Fordham University Internet History Sourcebooks Project.Camurati, Leo. “The Eyes of St. Lucy.” Catholic Exchange, 13 Dec. 2013.“Skillingsbolle – Bergen’s Favourite Pastry for 500 Years.” Visit Bergen, en.visitbergen.com.“Bergen City of Gastronomy.” Visit Bergen, en.visitbergen.com.Bergen UNESCO Creative City of Gastronomy Monitoring Report 2019. UNESCO, 31 Dec. 2019.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... The carrot may be humble but we have elevated it to a holiday star of the show in the final episode of our Sides That Don't Suck series.Bender, David A. A Dictionary of Food and Nutrition. 3rd ed., Oxford University Press, 2009.Touwaide, Alain, and Emanuela Appetiti. “Herbs in History: Carrot.” American Herbal Products Association, Sept. 2024.Coe, Kevin, et al. “Carrot Domestication and Genetic History.” American Journal of Botany, vol. 100, no. 5, 2013, pp. 1–15.Simon, Philipp W., et al. “Carrot.” Vegetables II: Handbook of Plant Breeding, vol. 2, Springer, 2008, pp. 327–357. ISBN 978-0-387-74108-6.Smith, Benjamin Caballero, et al., editors. Encyclopedia of Food and Health. Elsevier Science, 2015, p. 387. ISBN 978-0-12-384953-3.Juliana Anicia Codex, folios 312–314. Vienna, National Library of Austria, ca. 512.“Daucus carota.” NC State Extension Gardener Plant Toolbox.“Doctor Carrot – the Children’s Best Friend.” Imperial War Museums.Staub, Jack E. Alluring Lettuces: And Other Seductive Vegetables for Your Garden. Gibbs Smith, 2010, p. 230. ISBN 978-1-4236-0829-5.Shufunotomo. 野菜まるごと大図鑑. 20 Feb. 2011, pp. 68–73. ISBN 978-4-07-273608-1.Dalby, Andrew. Food in the Ancient World from A to Z. Psychology Press, 2003, p. 75. ISBN 978-0-415-23259-3.“Paul Heathcote.” Great British Chefs.“Glazed Carrots with Tarragon and Garlic.” Great British Chefs.“Jane Austen Society Book Review.” JASNA, vol. 26, no. 1, 2004, p. 22.“Carrot History Archive.” Internet Archive.“The Cooking Gene.” Instagram.“Colonial Williamsburg.” Colonial Williamsburg Foundation.“How to Make Carrot Puffs.” Colonial Williamsburg Resource Hub.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... A bonus mini episode featuring a recipe from Jimmy Protitt's new cook book, check it out now!Proffitt, Jimmy. The Appalachian Tale [@theappalachiantale]. Instagram, 2025Proffitt, Jimmy. The Appalachian Tale. The Appalachian Tale, 2025. Accessed 26 Sept. 2025.Proffitt, Jimmy. “Jimmy Proffitt Turns Out Something Sweet.” Southern Cast Iron, 9 Nov. 2021. Accessed 26 Sept. 2025.Proffitt, Jimmy. “Sweet Potato Cornbread.” The Appalachian Tale, 12 Oct. 2020. Accessed 26 Sept. 2025.Proffitt, Jimmy. Seasoned in Appalachia: Delicious Recipes from the Mountains and Hollers. Amazon, 2025. Accessed 26 Sept. 2025.The Old Mill. The Old Mill, 2025. Accessed 26 Sept. 2025.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Get ready to elevate your holiday game on our second episode in the Sides that don't suck series - stuffing. It's a holiday classic with origins in Ancient Rome. Join Doug and Sarah for stuffing, or is it dressing, to wow your guests this Thanksgiving and Christmas.Tomczak, Sylvia “The Ancient Roman Origins of Stuffing” Tasting Table, 11 Nov 2022“Dressing, Stuffing or Filling: Regional Differences Are Subtle but Huge on Thanksgiving” The Splendid Table, 20 Nov 2015“Regional Stuffing Styles Across America” Wide Open Country, www.wideopencountry.com“How Long to Cook a Stuffed Turkey: Stuffing vs. Dressing Safety Tips” Epicurious, www.epicurious.comApicius. Apicius de Re Coquinaria, Book VIII. Translated by Joseph Dommers Vehling, University of Chicago“The Medieval Culinary Art of Stuffing” Blue Bells Trilogy, 26 July 2016Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Little, Brown, 1918, p. 254“Sally Abé” Great British Chefs, www.greatbritishchefs.com“Fig and Chestnut Stuffing” Great British Chefs, www.greatbritishchefs.com“Thanksgiving Dressing Recipe from a Michelin-Starred Chef” InsideHook, www.insidehook.com“Charlie Mitchell: Michelin Guide Star in New York” Michelin Guide, www.guide.michelin.com“Charlie Mitchell” Todd Snyder Editorials, www.toddsnyder.com“Saga” Michelin Guide, www.guide.michelin.comFormicola, Jessica. “Copycat Jiffy Cornbread Mix” Savory Experiments, 8 Nov 2022Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... The first ep of our mini series sides that don't suck - helping you elevate your holiday side dishes. This week? Potatoes!“Horrific Tales of Potatoes That Caused Mass Sickness and Death” – Smithsonian Magazine“How the Potato Changed the World” – Smithsonian Magazine“Potatoes Were Not Just a Symbol of the Elite in Ancient Peru” – Forbes“Potato History and the Legacy of Marie Antoinette, Jefferson & Franklin” – ABC News Australia“The Potato Blight and the Irish Famine” – Wesley Johnston“Irish Emigration to America” – National Museum of Ireland“Le Roi des Gratins: Le Gratin Dauphinois” – Comme des Français“Garlic Parmesan Potato Pavé with Crème Fraîche” – Cooking with Wine Blog“Potato Flan” recipe by Daniel Boulud – Reporter GourmetThomas KellerMs I-Hua “Potato Pavé Recipe from Thomas Keller’s Ad Hoc at Home” Ms I-Hua & The Boy, 21 Feb. 2011Insider Food Chef Daniel Boulud's $270,000 Custom Super Stove And More | Pro Kitchen Tours YouTube, 31 Mar 2021Zhang, Zhiyang, et al “Ancient Hybridization Underlies Tuberization and Radiation of the Potato Lineage” Cell, vol 186, no 16, 31 July 2025, pp 3456–3471United Press International “Rotting Potatoes in Basement Kill Four Members of Russian Family” UPI, 23 Aug 2013Daniel BouludSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... It's our first halloween episode and what better way to celebrate than with hors d'ouvers and satanism? Tune in as Sarah and Doug talk all about deviled eggs."Deviled Eggs" article from The Republic“Sauce for Soft-Boiled Eggs” from Apicius 7.17.3Dalby, Andrew. Food in the Ancient World. Routledge, 2003.Faas, Patrick. Around the Roman Table. University of Chicago Press, 1994.Giacosa, Ilaria Gozzini. A Taste of Ancient Rome. University of Chicago Press, 1994.Grainger, Sally. “Towards an Authentic Roman Sauce.” Oxford Food Symposium, 2005.Grainger, Sally. Cooking Apicius. Prospect Books, 2006.Grocock, Christopher, and Sally Grainger. Apicius. Prospect Books, 2006.McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004."Stuffed Eggs with Mint" – CoquinariaAndalusian cookbook excerpt“What’s Up With Deviled Eggs & Ham?” – Straight DopeBeeke, Joel. Fighting Satan: Knowing His Weaknesses, Strategies, and Defeat. Reformation Heritage Books.Kelly, Henry Ansgar. Satan in the Bible, God's Minister of Justice. Cambridge University Press.Bender, Arnold E., and David A. Bender. Dictionary of Food and Nutrition. Oxford University Press, 1995.Stradley, Linda. “History of Cakes.” What's Cooking America, 2004.“Deviled Eggs” feature on NOLA.comColumbuis Dispatch, Ohion State FairTuome restaurantSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... We hope this 70's classic gets stuck in your head because yes, we are still singing it.McLaughlin, Martyn. “The Scots Family Who Owned 10,000 Slaves.” Martyn McLaughlin, https://martynmclaughlin.com/columns/the-scots-family-who-owned-10000-slaves/Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1784. Archive.org, https://archive.org/details/artcookerymadep00glasgoog/page/n111/mode/2up“The Slave Trade in Early America.” Lost Creek Genealogy, https://lost-creek.org/genealogy/histories/feature9.phpMullen, Stephen. “The Myth of Scottish Slaves.” Sceptical Scot, 6 Mar. 2016, https://sceptical.scot/2016/03/the-myth-of-scottish-slaves/“Why Japan Celebrates Christmas with KFC.” CNN Travel, https://www.cnn.com/travel/article/kfc-christmas-tradition-japanPandya, Sonali. “The Surprising Origin of Fried Chicken.” BBC Travel, 12 Oct. 2020, https://www.bbc.com/travel/article/20201012-the-surprising-origin-of-fried-chickenSumnu, Servet Gulum, and Serpil Sahin. Advances in Deep-Fat Frying of Foods. CRC Press, 2008, pp. 1–2.Opie, Frederick Douglass. Hog and Hominy: Soul Food from Africa to America. Columbia University Press, 2013, p. 11.Chung, Jen. “Highly Regarded Maison Yaki Becomes Petite Patate.” Time Out New York, 8 Feb. 2023, https://www.timeout.com/newyork/news/highly-regarded-maison-yaki-becomes-petite-patate-020823“Petite Patate.” Brooklyn Magazine, 13 Feb. 2023, https://www.bkmag.com/2023/02/13/petite-patate/“Greg Baxtrom.” Brooklyn Magazine, 19 Dec. 2022, https://www.bkmag.com/2022/12/19/greg-baxtrom/“List of Great Restaurants with No Michelin Stars.” Reddit, 2023, https://www.reddit.com/r/FoodNYC/comments/16bydg1/list_of_great_restaurants_with_no_michelin_stars/Chibitan’s Conpycat Recipe Institution. Copycat recipe: Famichiki Japanese Convenience Store Fried Chicken【再現レシピ】ザクザク食感 ジューシー ファミチキ. YouTube, 18 Nov. 2023Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... What does comfort food mean to you? For the people of South Africa, it's arguably a heady mix of spices, fruit and custard. Did we mention this dish is actually savoury? "Jan Hendrik." JAN Online, janonline.com. . Accessed 16 July 2025."JAN." MICHELIN Guide, guide.michelin.com. . Accessed 16 July 2025."Patina of Fillets of Hake." Romans in Britain, romanobritain.org. . Accessed 16 July 2025."Bobotie." JAN Online, janonline.com. . Accessed 16 July 2025."South African Bobotie – Global Flavors Recipe Cards." Eat Flavorly, eatflavorly.com. . Accessed 16 July 2025.Muller, Irene. "Traditional Cape Malay Bobotie: Classic South African Dinner." The South African, 4 Aug. 2023. Accessed 16 July 2025."The History of Bobotie." Crush Magazine, crushmag-online.com. . Accessed 16 July 2025.Van der Merwe, Errieda. Kos vir die Kenner. Goodreads.com. . Accessed 16 July 2025.Van H. Tulleken. The Practical Cookery Book for South Africa. Omnivore Books. Accessed 16 July 2025.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode...Did Sarah and Doug find the perfect finger food? Tune in to listen to more cheesy goodness and see how fancy finger food can get.“Revealed: First Three Michelin-Star Female Chef.” The Telegraph, 2008.Core by Clare Smyth. Clare Smyth, www.corebyclaresmyth.com. . Accessed 9 July 2025.Smyth, Clare, et al. Core. Phaidon Press, 2022.Prospect Books. “PPC 073 July 2003.” Prospect Books, 2003.“Chou.” Centre National de Ressources Textuelles et Lexicales, www.cnrtl.fr..Illinois State Board of Education. “Food Preparation Skills.” ISBE, www.isbe.net, 2016.“Poupelin.” Centre National de Ressources Textuelles et Lexicales, www.cnrtl.fr..Esri. “Gougeres: Cheese Puffs from Burgundy.” ArcGIS StoryMaps, Esri, 2021.Eluard-Valette, Cecile. Les Grandes Heures De La Cuisine Française. Club des Libraires de France, 1964.Quellier, Florent, and Pascal Brioist. La Table de la Renaissance: Le Mythe Italien. 2018.Larousse, Pierre. Grand Dictionnaire Universel du XIXe Siècle. 1872.Chomel, Noël. Dictionnaire Oeconomique: Contenant Divers Moyens D'Augmenter Son Bien, Et De Conserver Sa Santé.Larousse Gastronomique. 1988 ed., 2001 trans.“Gougères.” Association Française des Fromagers, 2023.“The Star of the Show: Gougères.” France Today, 2021.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Is it possible to make any dish vegan? On this weeks episode Sarah and Doug do their best to recreate this dish from 11 Madison Park.Power, R. C. , Salazar-García, D. C. , Straus, L. G. , Gonzalez Morales, M. R. , & Henry, A. G. (2015). Microremains from El Mirón Cave human dental calculus suggest a mixed plant-animal subsistence economy during the Magdalenian in Northern Iberia. Journal of Archaeological Science, 60, 39–46. doi:10.1016/j.jas.2015.04.003“Oyster Mushrooms Rockefeller.” Eleven Madison Home, https://www.elevenmadisonhome.com/story/oyster-mushrooms-rockefeller. . Accessed 1 July 2025.“About.” Eleven Madison Park, https://www.elevenmadisonpark.com/ourrestaurant. . Accessed 1 July 2025.“Our Story.” Eleven Madison Home, https://www.elevenmadisonhome.com/page/our-story. . Accessed 1 July 2025.“Blue Oyster Mushroom Grow Kit.” Black Forest Mushrooms, https://blackforestmushrooms.com/collections/grow-kits/products/blue-oyster-mushroom-grow-kit. . Accessed 1 July 2025.“Oyster Mushroom: Identification, Foraging, and Cooking.” Mushroom Appreciation, https://www.mushroom-appreciation.com/oyster-mushroom.html. . Accessed 1 July 2025.“About.” Antoine’s Restaurant, https://antoines.com/about. . Accessed 1 July 2025.Pike, Sue. “Iceman’s Mushrooms Key in Copper Age and Today.” Seacoastonline, 11 Feb. 2009, https://www.seacoastonline.com/story/lifestyle/2009/02/11/iceman-s-mushrooms-key-in/52100922007/. . Accessed 1 July 2025.Samorini, Giorgio. “The Oldest Archeological Data Evidencing the Relationship of Homo Sapiens with Psychoactive Plants: A Worldwide Overview.” Journal of Psychedelic Studies, vol. 3, no. 2, 2019, pp. 63–80, https://akjournals.com/view/journals/2054/3/2/article-p63.xml. . Accessed 1 July 2025.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... What can be more classically American than milk and cookies? Join us for a twist as we explore Corn Cookies and Cereal Milk Ice Cream from Chef Christina Tosi.Momofuku Noodle Bar – New York. MICHELIN GuideTosi, Christina. “Christina Tosi’s 5 Rules for Baking.” The Kitchn, 6 Dec. 2011Tosi, Christina. Christina Tosi.Tosi, Christina. Milk Bar Life: Recipes & Stories: A Cookbook. Clarkson Potter, 2015Momofuku Noodle Bar – New York. Michelin Guide. Accessed 30 June 2025Tosi, Christina. “Christina Tosi’s Rules of Baking.” The Kitchn. Accessed 30 June 2025Chang, David, and Peter Meehan. Momofuku. 1st ed., Clarkson Potter, 2009, p. 28.Gordinier, Jeff. “2004, the Year That Changed How We Dine.” The New York Times, 30 Dec. 2013Moskin, Julia. “Lucky Peach, Influential and Irreverent Food Magazine, Is Closing.” The New York Times, 17 Mar. 2017. Accessed 30 June 2025Sherman, Lauren. “The Secrets of a Skinny (Pastry) Chef.” Elle, 14 Jan. 2014“The Nifty 50: Christina Tosi, Pastry Chef.” T Magazine, The New York Times, 6 Jan. 2010. Accessed 30 June 2025Billings, John D. Hardtack and Coffee: The Unwritten Story of Army Life. George M. Smith & Co., 1887, p. 116.“Hard to Swallow: A Brief History of Hardtack and Ship’s Biscuit.” MilitaryHistoryNow.com, 11 July 2014. Accessed 30 June 2025Pruitt, Sarah. “Don’t Forget Santa’s Cookies and Milk: The History of a Popular Christmas Tradition.” History.com, A&E Networks, 8 Dec. 2015. Accessed 30 June 2025“It’s Corn – Songify This ft. Tariq and Recess Therapy.” YouTube, uploaded by schmoyoho, 28 Aug. 2022Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Is creme brulee actually English or is it Spanish? Join Sarah and Doug as they investigate the various claims and see if the outcome happens to be as tasty as we can expect.Massialot, François. Le nouveau cuisinier royal et bourgeois. Widow Prudhomme, 1738"Crème Brûlée." Coquinaria"Raphael." Le De Sales"Chef Raphael Francois: Michelin Stars in London, Now He's in DC at Le DeSales." Washingtonian"Crème Brûlée Recipe Guide: Raphael Francois." Michelin Guide"Marco's Great British Feast – Episode 4 | The Hunt for the Best British Pudding | Our Taste." YouTube, uploaded by Taste, 5 July 2023Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Today we celebrate the feast day of polymath saint Hildgard von Bingen with her recipe for Cookies of Joy, and a more palatable modern version.Cadden, Joan. “It Takes All Kinds: Sexuality and Gender Differences in Hildegard of Bingen's Book of Compound Medicine.” Traditio, vol. 40, 1984, pp. 149–174. Cambridge University PressMaddocks, Fiona. Hildegard of Bingen. Faber & Faber, 2013Hildegard von Bingen. Hildegard von Bingen's Physica: The Complete English Translation of Her Classic Work on Health and Healing. Translated by Priscilla Throop, Healing Arts Press, 1998.“The Healing Spice That Inspired St. Hildegard’s Joy Cookies.” Doctor of the SoulO'Neill, Natalie. “This Medieval Cookie Recipe Is a Real Eye-Opener.” Atlas Obscura, 18 Dec. 2017Dominique Ansel BakeryGoldstein, Darra, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015.Nelson, Andrea. “Dominique Ansel Shares His Recipe for Sablés Viennois, a Classic French Butter Cookie.” People, 17 June 2024Biohotel Schwanen. “Fasting Week According to Hildegard von Bingen.” Biohotel SchwanenSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Join us for a celebration of Basque food and culture with a modern classic - Basque Cheesecake. Sarah and Doug make two versions - the original recipe from Santiago Rivera and a Chasing Stars version with smoked rhubarb."Basque Heritage: Who Are the Basques?" MyHeritage Education, MyHeritage"Basque Country (greater region)." Wikipedia, The Free Encyclopedia, Wikimedia Foundation, Last updated on Wikipedia"Lavina Restaurante." Lavina Restaurante"History of Cheesecake." Cheesecake.com"Basque Cheesecake." Lady Abroad"The True Story Behind the Burnt Basque Cheesecake." Condé Nast Traveller"Recipe: Basque Burnt Cheesecake by El Txoko de Terreno." Michelin Guide"Restaurant Secrets: Basque Burnt Cheesecake." Michelin GuideSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... we dive into some medieval madness as our hosts attempt to make something that reseambes fruit, but is actually made of meat. Join Doug and Sarah for part two of our exploration of foie gras as we make Heston Blumenthal's Meat Fruit. "Meat Fruit" Signature Dishes, signaturedishes.netThe Heston Blumenthal Team. InstagramToussaint-Samat, Maguelonne. History of Food. Rev. ed., Wiley-Blackwell, 1994Ginor, Michael A. Foie Gras: A Passion. Wiley, 1999Athenaeus. Deipnosophistae. University of Chicago, penelope.uchicago.edu"Deipnosophistae" Wikipedia, Wikimedia Foundation, en.wikipedia.orgToaff, Ariel. "On the Cuisine of the Italian Jews" J-Italy, j-italy.orgFilippone, Peggy Trowbridge. "Pâté de Foie Gras History and French Law" The Spruce Eats, thespruceeats.com"Jean-Pierre Clause" CooksInfo, cooksinfo.com"Gastronomy." Britannica, Encyclopaedia Britannica, britannica.comEuropean Commission. "Scientific Committee on Animal Health and Welfare Report" Food Safety, food.ec.europa.euFrench Ministry of Agriculture. "Le Bien-être et la Protection des Canards Gras" Ministère de l'Agriculture et de la Souveraineté Alimentaire, agriculture.gouv.fr"Liste Alternatives Foie Gras 2023" 4 Paws, web.archive.org"Medieval Cookery Blog" Medieval Cookery, medievalcookery.blogspot.com"Medieval Cookery Database" Medieval Cookery, medievalcookery.com"Curye on Inglysch" Ibiblio"LCC3 Manuscript" University of Giessen"Wellcome Collection Archive" Wellcome Collection, wellcomecollection.orgSend us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]

In this episode... Join Doug and Sarah for a special two part episode featuring Faux Fois Gras from LG Han as we prepare for Heston Blumenthal's showstopping Meat Fruit.Toussaint-Samat, Maguelonne. History of Food. Rev. ed., Wiley-Blackwell, 1994Ginor, Michael A. Foie Gras: A Passion. Wiley, 1999Athenaeus. Deipnosophistae. University of Chicago, penelope.uchicago.edu.Toaff, Ariel. "On the Cuisine of the Italian Jews." J-Italy, j-italy.org.Filippone, Peggy Trowbridge. "Pâté de Foie Gras History and French Law." The Spruce Eats, thespruceeats.com."Jean-Pierre Clause." CooksInfo, cooksinfo.com."Gastronomy." Britannica, Encyclopaedia Britannica, britannica.com.European Commission. "Scientific Committee on Animal Health and Welfare Report." Food Safety, food.ec.europa.eu.French Ministry of Agriculture. "Le Bien-être et la Protection des Canards Gras." Ministère de l'Agriculture et de la Souveraineté Alimentaire, agriculture.gouv.fr."About Us." Restaurant Labyrinth, restaurantlabyrinth.com.Han, LG. "Labyrinth's LG Han Makes 'Foie Gras' from Tofu and Talks About Sustainability." Michelin Guide, guide.michelin.com.Berman, Lazar. "Knesset Gives Initial Okay to Ban on Foie Gras Sales." The Times of Israel, 10 July 2013Jarolim, Edie. "Foie Gras, Schmaltz & Grammel: The Food of My People." Freud’s Butcher, 23 Apr. 2013White House Calligraphy Office. Menu for Dinner Honoring Queen Elizabeth II. 3 Mar. 1983. White House History, Courtesy of Henry & Carole Haller and FamilyPrague Castle Archive. Official Website.Send us Fan MailHosts: Sarah Davis & Doug RightProducer: Will EllessonAudio Consultant: Ben StaubCover Art: Matt LavertyMusic: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of NoisePlease support the creators whose work we are attempting to reproduce. The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks again for listening.Website: Welcome to Chasing StarsFacebook: Chasing Stars PodcastInstagram: welcometochasingstarsBlueSky: @chasingstarspod.bsky.socialEmail: [email protected]