The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

727: Cooking by Feel with Vivian Howard & Nik Sharma

Nov 1, 2024

49:35

Highlights

AI Chapters

Episode notes

How to Taste a Thing?

01:41

How Does Texture Influence Taste?

04:09

The Bitterness in Olive Oil

05:14

Introduction

2min

Cooking by Feel

2min

Chicken and Rice - A Simple Comfort Food

3min

How Did You Learn Your First Actn?

2min

Cooking From the Hip

2min

The Basics of Cooking

2min

Cooking With Your Instincts

3min

How to Make Macaroni Cheese for Your Kiddos

2min

What Do You Think About Chicken?

2min

10.

The Chicken Sauce - Is That Really What She's Attracted To?

2min

11.

Can of Evaporated Milk and Black Vinegar

4min

12.

How Did You Learn to Cook?

2min

13.

Did You Cook From Her Recipes?

6min

14.

The Taste Equation by Nick Sharme

3min

15.

Is It a One Pot Thing?

2min

16.

How Does Texture Influence Taste?

4min

17.

How to Taste a Thing?

2min

18.

The Bitterness in Olive Oil

5min

When it comes to cooking, do you follow a recipe to a T, or do you do a little improv? This week, we learn a lot about cooking by feel with the star of the Peabody and Emmy-award-winning show A Chef’s Life, Vivian Howard. She talks to Francis about how she “deprogrammed’ herself from precision cooking and started thinking outside of a written recipe. Plus, she sticks around to help answer your cooking questions. Vivian’s latest book is This Will Make It Taste Good. Then, we take advice from the scientist-turned-cook Nik Sharma, author of The Flavor Equation, on how to be intuitive with our food.

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