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Eating the Past hosts continues their exploration of all things that someone somewhere has called a dumpling. This week Jamie Sanders explores soup dumplings and takes us to a chain restaurant to do it.
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We’ll continue our exploration of the humble dumpling with Thanksgiving dumplings. Now these may not be part of every American’s family tradition, but Ithink maybe they should be.
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This week host Laura Gelfand continues exploring the wide world of dumplings with two Italian variations on the theme: arancini and suppli. No matter which version you try, these Italian dumplings are absolutely delicious.
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This week I will consider the dumplings I ate growing up in the south. The dumplings in that dish are simply little lumps of biscuit dough gently simmered in a chicken soup until fluffy and infused with a delicious broth.
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I’m going to add to the dicey history of dumplings by exploring a British delicacy, the staple of buffets and church fetes across the UK – the Scotch egg. It is a hard-boiled egg, surrounded by a layer of sausage, then breaded and fried.
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This week hosts Laura Gelfand and Tammy Proctor continue their exploration of the mysterious and hard-to-pin-down dumpling by tackling how Italian variations on the dumpling complicate our understanding.
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In this week's episode hosts Laura Gelfand and Jamie Sanders continue to explore what exactly makes a dumpling a dumpling?
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Hosts Tammy Proctor and Jeannie Sur continue this year's yummy theme – the mysteries of dumplings and explore if dumplings are universal with every culture.
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Laura Gelfand joins the team as an additional host. This year we will investigate the mysteries of dumplings, famous vegetarians in history and more.
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Iowa might be about the best place on earth to grow corn, but it was not domesticated there. Humans created corn about 9,000 years ago, far to the south of Iowa in the highlands of Mexico.