Food Essences

Episode: CCFDJ-112

A quick trip to the candy store and inspiration from a popcorn flavored jelly bean had us talking about the possibilities of playing with flavors. We decided to consult a professor at Ryerson University with a doctorate in food science and learned how possible it is to extract flavors from foods right out of our own living room. After that, we raced around, picking up vials and tubes, and got our friend Neil to blow us some custom flasks. Next, the loft gets basically transformed into a lab, and we get down to extracting the essences of bacon, ribs, lemongrass and rosemary.

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