Espresso and Whisky: The Place of Time in Food
Gastropod - A podcast by Cynthia Graber and Nicola Twilley - Tuesdays
Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whisky in six days? This episode, we’re looking at the role of time in food and flavor: what it does, and how we’ve tried—and sometimes succeeded—to manipulate that. To explore these questions, we visit a whisky time machine tucked …More →
