Up Next
Back to Show
Relish
Sourdough Bread and Banana Tart
Season 6
Episode 605
You likely eat it every day, but what do you know about wheat, a grain with roots 10,000 years deep? Discover how it has evolved with breeder James Anderson at the University of Minnesota, learn old-school techniques of stone-grinding and making the perfect sourdough with Patrick Wylie of Baker’s Field Flour and using it in a delicate tart with James Beard-nominated pastry chef Shawn Mackenzie.
Support Provided By
26:52
Two chefs build a community of Aloha through plate lunches and raw fish delicacies.
26:52
Recipes passed down in different ways, featuring potato latkes and kimchi jjigae (stew).
26:49
Two adventurous chefs recreate childhood dishes with a gourmet twist: pancit and burritos.
26:52
Sweet stories behind the almond cream-filled French King Cake and rich Tunnel of Fudge Bundt Cake.
26:48
Myriad hands from two communities gather to create delicious Somali Sambusas and Nepali Momo.
0:30
A first look at a delicious new season of Relish, featuring new foods and stories.
26:39
Created for longevity and downright survival, lutefisk and sausage redefine surf and turf.
26:39
Sibling food entrepreneurs turn family recipes and traditions into cultural connectors.
26:39
Traditional techniques to a modern meal with Sean Sherman, savor MN Indigenous flavors.
26:39
These meat alternatives and veggies will redefine your perception of vegan cooking.
26:50
We unwrap a pair of centuries-old pastries that are tasty, filling and easy on the wallet.
26:53
Two of the most popular noodle dishes in the world have a surprising shared history.