Chasing Stars
Welcome to Chasing Stars where two home cooks pursue Michelin glory. Join hosts Sarah & Doug for an adult comedy cooking podcast featuring two dorks in a kitchen.
Halloween 2026: Food Poisoning
In this episode... It seems every week we get to deal with a new food scandal in the US - so let's talk all about food poisoning. When it comes to food and halloween, we couldn't think of anything more terrifying than by what could be lurking in our food.
“Natural Toxins in Food.” U.S. Food & Drug Administration, n.d.
“Mushroom Tapes: Book Review.” The Guardian, 10 Nov. 2025.
Whorton, James C. The Arsenic Century: How Victorian Britain Was Poisoned at Home, Work and Play. Oxford University Press, 2010.
Hughes, Edward. “How the Pink Death...
Delicious Defrutum
In this episode... If you're just as confused by this as we were, you're going to enjoy this episode. Find out what the Roman Empire, grapes and chocolate cookies have to do with each other.
Jouanna, Jacques. Greek Medicine from Hippocrates to Galen: Selected Papers. 2012, p. 190.
“Defrutum in Roman Texts.” Archive.org edition, n.d.
“Retro Czech Biscuits.” Apetit Online, n.d.
“Meet a Prague Local: Tomáš Karpíšek.” Taste of Prague, n.d.
Datinská, Blanka. La Degustation Bohême Bourgeoise.
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Chicken Tikka Masala
In this episode... Is it Indian? It British? Is it just delicious? Join Sarah and Doug for an exploration of the history of Chicken Tikka Masala from ancient tandoor ovens to the streets of Glasgow.
“Chicken Tikka Masala for the Grill.” Serious Eats, n.d.
“History of Tandoori.” Shree History, n.d.
The Indian Cookery Book. Archive.org edition, n.d.
“Tikka: Etymology.” Etymology Life, n.d.
“The Fascinating History of Tikka Masala.” Asabasa Spice, n.d.
“Chicken Tikka Masala.” Great British Chefs, n.d.
“Smoked Aubergine.” Grea...
Tying Taiyaki Up
In this episode... there’s something fishy going on this week in the Chasing Stars kitchen where we get to investigate the evolution of taiyaki.
“Taiyaki: A Kaleidoscope of Culture.” National Diet Library Kaleidoscope, n.d.
“Edo Tokyo Library Collection: Taiyaki Materials.” Tokyo Metropolitan Library, n.d.
“Naniwaya Sohonten (Taiyaki Shop).” Azabujuban Shopping District, n.d.
Miyajima, Yasuhiko. Taiyaki no gyotaku: Zetsumetsu sunzen tennenmono taiyaki 37shu. Tokyo, JTB, 2002.
“Imagawayaki.” Food in Japan, n.d.
“Taiyaki: Fish‑Shaped Pastry.” No Recipes, n.d.
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Obscene Tagine
In this episode... It's time for tagine. Come along with us as we elevate this classic Moroccan dish with a Preserved Lemon and Green Olive Tagine from Michelin-starred Chef Mourad Lahlou.
Lahlou, Mourad. Mourad: New Moroccan. Artisan, 2011.
"Preserved Lemon and Green Olive Tagine Recipe." Clay Coyote.
"How to Use a Tagine Pot." Moroccan Zest.
"How to Use a Tagine." Food & Wine.
"Tajine." Epicure & Culture.
"Apicius 4.36 Pork and Apricot Minutal." Edesian Experiments.
"Preserved Lemon and Green Olive Tagine Recipe." Clay Coyote.
Mourad Lahlou. Instagram P...
Paris Brest: A delicious race?
In this episode... This week's episode features a race that's not a race - but it was... so can we still call it a race? Better yet, what does a race have to do with a dessert and the Tour de France? Join us to see how far we are willing to go for this classic French dessert.
“Paris‑Brest.” Paris‑Brest.fr, n.d.
Tempeh, Arizona? That can’t be right…
In this episode... Journey to Java with us as we discuss the history of tempeh, make homemade tempeh, and make a delicious tempeh dish from Chef Yotam Ottolenghi.
Albala, Ken. The World Atlas of Fermented Foods and Drinks. 1st ed., University of California Press, Sept. 2026. Hardcover and eBook, 272 pp., ISBN 9780520422872.
“How to Make Tempeh in the Instant Pot.” Full of Plants, n.d.
“Tempeh: Historical Soy Studies.” SoyInfo Center, n.d.
“Tempe Sudah Ada Sejak Abad ke‑16.” Harian Jogja, n.d.
“Journey to Java’s Tempeh Village.” NPR, 5 Apr. 2013.
“From Tofu Wast...
Grenadine, was the original a bomb?
In this episode... What does Grenadine have to do with pomagranates and why are we making grenadine without a single drop of pomegrante in it? Join us this week as we get messy with language and messy with measurements as we try to see what grenadine from 1893 tastes like.
Pulak, C. “Reading the Past: Shipwrecks and the Archaeology of Maritime Trade.” Pennsylvania State University, 2008.
Heritage Institute. “Iranian Zoroastrian Marriage Customs.” Heritage Institute, n.d.
Ilkogretim Online. “Cultural and Historical Perspectives on Grenadine.” Ilkogretim Online, 2020.
Bon à Savoir. “La mystérieuse origine du véritable sirop...
Rice Pudding: an ancient classic
In this episode... Rice pudding is a classic comfort food with roots in India and China. On today's episode we explore the history of rice pudding and make the viral Riz Au Lait from L'Ami Jean in Paris.
Food52. “Congee: Rice Porridge Across Cultures.” Food52, 2023.
SMU People. “Kheer: An Essential Dish.” SMU HIST 2390, 29 June 2020.
Sanatan Hindu Dharma. Atharvaveda. Sanatan Hindu Dharma, n.d.
Milk Street. “Rice Pudding with Caramel Cream and Almond Praline.” Milk Street, 2022.
The Wizard’s Table. “Sweet Coconut Rice.” The Wizard’s Table, 2021.
Indonesia Dialogue. “Usaba Dodo...
How do you clean a palate? Bonus
In this episode... we’re plunging into the surprising history of Punch à la Romaine, from its place on the Titanic’s First Class menu to the chefs and restaurateurs behind the ship’s legendary dining rooms. For a deeper dive into the history of palate cleansers—and to see the boozy side of things—check out the full episode!
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jo...
How do you clean a palate?
In this episode... While a palate cleanser may sound like a thing of the past, they're essential in fine dining and in the world of fragrence. We talk about what a palate actually is and how to get it cleaned. Join us as we recreate a famous dish by the legendary Auguste Escoffier and get ready for a bonus episode with a few more things we couldn't squeeze into the main episode.
NCBI Article. “Taste Disorders in Clinical Practice.” National Center for Biotechnology Information, 2021.
NCBI Article. “Human Olfactory Function and Disorders.” National Center for Biotechnology Informat...
Pad Thai'd
In this episode... Pad Thai may seem like a classic Thai dish, but is it actually a more modern creation? Join us as we explore the history of pad thai and share a recipe from Chef Pam Soontornyanakij of Potong restaurant in Bangkok.
Smithsonian Magazine. “The Surprising History of Pad Thai.” Smithsonian Magazine, 2024.
Time Perspectives. “History of Thai Noodle Soup.” Time Perspectives, 2023.
Feast Thailand. “Chinese Influence on Thai Cuisine.” Feast Thailand, 2022.
Johor Kaki. “Noodle Is Your Lunch: History of Pad Thai.” Johor Kaki, 2021.
Colorado Public Radio. “The First Thai Restaurant in the...
Something milky this way comes...
In this episode... Milkshakes might be our most seditious episode yet. Join us as we discuss why milkshakes are both a symbol of purity and a fight against the establishment as we recreate a delicious Pierre Herme treat.
Federal Register. “Food Standards; Milkshake.” Federal Register, 11 Feb. 1991.
Berg, Robert. The History and Development of Milkshakes. University of the Pacific Scholarly Commons, 2010.
Gluckman, Darcy. “History of the Milkshake.” Art of Drink, 2020.
Den of Geek. “Celebrating Milkshake in the Movies.” Den of Geek, 2021.
ChurchPOP. “The Hidden Meaning Behind the Strangely Beautiful Lactation of St. Bernard...
What do you say to a slow tomato? Ketchup!
In this episode... Join us as we catch you up on one of summer BBQ’s favorite condiments. Doug and Sarah explore the history of ketchup, make a tomato ketchup from Galton Blackiston, and share new ketchup research from the 1801 Sugar House Book courtesy of the Newport Historical Society.
A New Dictionary of the Terms Ancient and Modern of the Canting Crew. 1699, by B. E. Gent.
Davidson, Alan. The Oxford Companion to Food. 2nd ed., edited by Tom Jaine, Oxford University Press, 2006, p. 574.
English Katchup Recipe. Colonial Williamsburg, n.d.
Epicurious. “The...
Bonus Ketchup
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please 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 f...
Floral Foods - Rose & Osmanthus
In this episode... Flowers are used in so many aspects of cooking. Join us for the history of edible flowers featuring dishes containing osmanthus and roses.
“Edible Flowers and Their Uses.” Food Studies, n.d.
“Oldest Cooked Leftovers Ever Found Suggest Neanderthals Were Foodies.” The Guardian, 23 Nov. 2022.
“Osmanthus Jelly.” Asian Inspirations, n.d.
“Recipe: Malabi Milk Pudding.” Michelin Guide, n.d.
“The Science of Edible Flowers.” Journal of Ethnobiology, ScienceDirect abstract, 2023.
“Traditional Uses of Edible Flowers.” NCBI Bookshelf, n.d.
Apicius: Book IV. Translated text, University of Chicago, n...
Bonus Floral Foods
Sarah and Doug discuss more uses of flowers and jello.
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please 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 t...
Christmas in July: Mincemeat
In this episode... It's this years Christmas in July episode and we are going medieval with a dish that needs to be made in two parts. So join us as we talk about the history of mincemeat and by extention meat pies and then join the ardious wait until the end of the year...
“Mincemeat, n.” OED Online, Oxford University Press, n.d.
“Barmakiyya: A Savory Double‑Crusted Meat Pie.” The Andalusi Kitchen, 2 Feb. 2026.
Macdonald, Rory. “Mince Pie.” Institute of Culinary Education, n.d.
“Why Do We Eat Mince Pies?” BBC News, 6 Apr. 2012...
Super Sneaky Sushi
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 Littl...
Gobi Manchurian: great balls of China?
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...
Freaky Tiki: a taste of where exactly?
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. ScholarsArchive@JWU.
Miller, 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...
Bonus Salad!? What the heck is a salad?
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please 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 f...
Salad!? What the heck is a salad?
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 Grae...
Ice cream - tarred and hayed
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 Lei...
Interview with Steensma Creamery
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 Creamery
Whatcom This Whey
Steensma Facebook
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Skyr Panna Cotta: A little taste of heaven
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...
Meatloaf: you took the food right outta my mouth
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 Pl...
Tej: Ethiopian Honey Wine
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 Fer...
Hot Iced Tea: a scientific approach to cooking
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 Utensil...
Mustard: time to get a little spicy!
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 Recip...
Pizza
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...
Pizza Fun Facts
Sarah and Doug discuss some interesting pizza facts. Have you heard of the newest fact from 2026?
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please support the creators whose work we are attempting to reproduce.
The views and opinions expressed on this podcast are entirely ou...
Wagashi: Japanese Tea Sweets featuring Daifuku Mochi
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...
Hummus: Japanese Inspired Hummus from Moonrise Restaurant
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...
Interview with The Lucky Cajun
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.
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Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
...
Jambalaya: We hope you like spice
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: STARS
Gulf 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 Centu...
Moussaka: Because we're super Greeky
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.
Oat Couture: Turning Porridge Michelin
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...
Afternoon Tea: Snacking like the aristocracy
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 Boo...
Beaver Tarte Tatin - Castoreum and Natural Flavors
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, 2023
Jørgensen, Dolly “Castoreum: The Scent of the Beaver” Nordic Nature
“Richard Davies” Great British C...
