Did you know there could be wood pulp AKA cellulose in your cheese, even if it isn’t on the ingredients list? Bloomberg News tested a bunch of brands and found some pretty disturbing things.
What do Joy and Marisa cook when we are cooking for ourselves–notably when our husbands are away? We tell you in this segment.
Philly area listeners: Are you excited about the about-to-drop spring issue of Edible Philly? Joy and Marisa talk about some of the issue highlights.
We get into out February Local Mouthful Cookbook Club pick: The New Persian Kitchen. We talk over the recipes we made and what we liked best about the book. Were cooking along with us? Share your experience in the comments here.
At the market: We’re buying whole wedges of hard Italian cheeses. No wood pulp for us!
Some restaurants are eliminated tipping. We talk about whether we think this is a good thing or a bad one. We also talk about our own tipping habits and why we have them.
We sing the praises of the frittata, the Italian omelette that is so good at absorbing all your leftovers and get dinner on the table fast.
Our favorite cookware includes pots and pan both cheap and expensive, including Le Creuset, Lodge cast iron, Rachael Ray, and Sitram. We talk about the specific features we look for when shopping. Marisa confesses to a cookware problem.