I see the mastering of lesser cuts of meat as the mark of a true cook, so I have set out to master the art of braising. Let’s face it: Anyone can serve a decent filet mignon — there isn’t a whole lot of cooking involved. Plus, I wanted to test my new All-Clad pan.

Jennifer speaks with Chef Brent Wertz of the Kingsmill Resort in Williamsburg, Virginia about his innovative pairings of beer with food. Chef Brent explains the best way to pour a beer, and shows that beer can even go well with dessert! A production of The Culinary Media Network. www.culinarymedianetwork.com

Jennifer shares a clip of her interview with baseball legend Reggie “Mr. October” Jackson, as well as some magical beer facts to tickle the senses.

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Food Philosophy Video #19: Holiday Beer Pairings Eager to serve some beer and food pairings for the festive season? Brewmaster Jane Killebrew-Galeski takes us through delicious options for different courses, from light beers to organic microbrews. Cheers, and happy holidays! IMPORTANT NOTE! We are changing feed addresses for our shows, so please be sure you [...]

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Food Philosophy Video #18: Pouring Belgian Beer Beer sommelier Marc Stroobandt show us the correct way to maximize the flavor and essence of Belgian beer, including Stella Artois, Hoegaarden and Leffe. Cheers! Music: Beau Hall (http://www.beaurocks.com/) Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/). food, food podcast, sensuality, Food Philosophy, Culinary Podcast [...]

Did you know that Stella Artois was originally brewed as a Christmas lager? And that it is crafted by monks in Belgium? Chef Mark and I learned that and a whole lot more as we explored Belgian beer with our new friend Marc Stroobandt, a Master Beer Sommelier who flew in for a special [...]

I read the news this morning that Boston Beer Co. has designed a special glass for Sam Adams Boston Lager. Long a fan of the tasty beverage, I’m intrigued by Jim Koch’s efforts to showcase it at its best. There were apparently hundreds of prototypes created and tested by sensory scientists (now there are some [...]

Who knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing — and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate), Mark talks with Jill Vaughn, Brew Master of Anheuser-Busch, about the various [...]