New blog address

23 Jun 2006, Posted by Jennifer Iannolo in food

If you arrive here via bookmark instead of iTunes, RSS feed or, please note that we’re doing a bit of housekeeping, so the blog page address for Food Philosophy is changing. It can now be found at Please update your bookmark to reflect the new address, and happy listening!

Show update

14 Jun 2006, Posted by Jennifer Iannolo in food

Yes, I am indeed alive and well! I’m in the midst of changing/updating my equipment this week, so Food Philosophy will resume this coming Sunday and all will be back on schedule. There’s some great audio coming from a wonderful dinner Mark and I had at the Bruno Jamais supper club in NYC with Paul Goerg champagnes, so stay tuned! The Food Philosophy podcast is a production of The Gilded Fork. food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

Holy oven gaffe, Batman…

28 May 2006, Posted by Jennifer Iannolo in food

If you listen to show #9, you’ll note that I forgot something rather critical in my lavender pound cake. It turns out that instead of 4 eggs and 2 egg yolks, I added 2 eggs and 2 egg yolks. Of course, if you downloaded the recipe you would have noted that anyway. I’m terribly sorry for the gaffe — this is why I should stick to the other side of the kitchen (and away from the oven). :)

My First Review

21 May 2006, Posted by Jennifer Iannolo in food

I’ve discovered the first review of Food Philosophy on My Daily Recipe, and I was flattered to be given an A-. I’m glad that people are listening and liking the discussion that has been prompted by these shows, as I often wonder what effect the title has on people (i.e. are they expecting an NPR-type show?). My intention is to let the show develop organically, and we’ll see where the road takes us. This week’s episode is a bit different, and is more of a “down to earth” glimpse of my love for cuisine. I want to show all of…

Sneaking into the Kitchen

01 May 2006, Posted by Jennifer Iannolo in food

If you listened to my interview with Chef Jean-Louis Gerin on Food Philosophy, you know that he is very much into exploring sensory stimuli and taste memories. I’m very excitable today because he invited me to go behind the kitchen doors for a peek at a very special tasting dinner at his restaurant, and I can’t wait to see what he has in store. I had originally planned to feature a Gilded Fork Behind the Toque article on him in April, but given this development, I’ve decided to publish it in May instead. There should be much interesting food for…