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food

Cutting Out Added Sugar? Try Substituting This Fruit

May 15, 2018
Pixabay

Looking to cut down your processed sugar intake? Greg and Jon recommend using dates, a naturally sweet fruit that originates from the Middle East.

In this episode of "The Food Guys," Jon and Greg delve into one of health culture's favorite sweeteners: dates. These small, juicy fruits have a wealth of health benefits and work perfectly as a sugar substitute.

Improvised Catalan Beef Stew, Inspired By Julia Child

Apr 29, 2018
Catalán-style beef stew.
Flickr user, Anna Lynn Martino (CC-BY-NC-2)

Beef stew with rice, onions, bacon, tomatoes and cheese: that's the basis for Julia Child's recipe for "Boeuf À La Catalane," or Catalan Beef Stew. It became the jumping-off point for an adaptation by Greg one night as he improvised on this "hearty dish from the Spanish Mediterranean corner of France," with "a green salad, French bread, and a strong, young red wine" the recommended accompaniment.

Cook And Baker's Two-Pot, Four-Course Meal

Apr 1, 2018

Cook and Baker share one weird trick to keep your teeth white no matter how much coffee you drink. Plus, a recipe for homemade Peeps just in time for Easter. And if you thought Pop Rocks were only for kids, think again. MTPR's Cook and Baker (filling in for The Food Guys) walk you through a DIY, seasonal, 'artisanal,' four-course meal. Listen in now, on the Food Guys.

Do Artificial Sweeteners Induce Glucose Intolerance?

Mar 19, 2018
Sugar dish.
Flickr user, Steve Snodgrass (CC-BY-2)

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature, that mice who were fed artificial sweeteners in their water developed glucose intolerance.

How To Make Pie Crust, The Baking Wizard Way

Mar 4, 2018

Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

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