# Shirley Corriher
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Shirley O. Corriher (born 1935) is a biochemist and author of CookWise: The Hows and Whys of Successful Cooking, winner of a James Beard Foundation award, and BakeWise: The Hows and Whys of Successful Baking. CookWise shows how scientific insights can be applied to traditional cooking, while BakeWise applies the same idea to baking. Some compare Corriher's approach to that of Harold McGee (whom Corriher thanks as her "intellectual hero" in the "My Gratitude and Thanks" section of Cookwise) and Alton Brown.
Join Us at the Table
John T. Edge has been called the "Faulkner of Southern Food." Every plateful tells a story of a place and people. You do not want to miss the the stories that Edge, director of the Southern Foodways Alliance will share with the Two Saucy Chicks. After all, his work has been selected for every editi…
37: Managing a Voice of Authority with Kenji López-Alt [re-release]
![37: Managing a Voice of Authority with Kenji López-Alt [re-release]](https://cdn-images-3.listennotes.com/podcasts/everything-cookbooks-5mAiCgwUBZu-OGAjQgibkp5.300x300.jpg)
Originally aired on January 18, 2023
Molly and Andrea talk with Kenji López-Alt, author and Chief Culinary Advisor for Serious Eats, about creating and maintaining a voice of authority. He shares his career path, where his interest in food got started and the work that has influenced his own. He de…
The Real Price of Food
We talk to Paul Roberts author of The End of Food, about global food prices. Jane and Michael Stern authors of 500 Things To Eat Before It's Too Late, are at Famous Fourth Street Delicatessen in Philadelphia, PA, and Shirley Corriher, author of BakeWise, The Hows and Whys of Successful Baking, brin…
Robert Parker Jr.
This week it's the story behind the wine world's most revered and feared critic. One bad review from him can take a wine down. He's Robert Parker, Jr. and his power is both rare and absolute. We'll find out what shapes and informs his legendary palate. Look for the 7th and latest edition of his cla…
Extreme Grilling
French chef-turned-barbecue expert Steven Raichlen is back with some off-the-wall grilling techniques from his new book Beer-Can Chicken. Whether it's in a leaf or in the coals, on a stick or under a brick, Steve inspires us to fire up the grill and start cooking. His recipe for Basic Beer-Can Chic…
The Doctor Is In
Do you ever wonder whom Lynne, Julia Child, and other pros in the food business turn to when they're stumped with a culinary question? They call our guest, food scientist Shirley Corriher, author of CookWise. Shirley's unique ability to translate complex food chemistry into simple language, combine…
The Herbfarm
If you know the food scene in Washington State, you know about the wildly popular Herbfarm Restaurant. You also know that getting a reservation there is all about the luck of the draw. They open their phone lines only twice a year for bookings and within hours every space for the next six months is…
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I have no special talent. I am only passionately curious, and
I listen to podcasts.
‐ Albert "Llamacorn" Einstein
