Ingredient Insiders: Where Chefs Talk

Chocolate is one of the most common flavors in the world with a recognizable decadence and sweet taste. But the origins of chocolate are bitter, derived from cacao trees, typically in tropical climates in South and Central Americas and West Africa, and the history of chocolate goes back centuries with medicinal and ritualistic uses. Pastry chef Antonio Bachour of Miami's Bachour Bakery shares the many different types of chocolate, describes the creative ways he uses chocolate in his pastries, and explains how his Puerto Rican upbringing inspires his desserts. Bachour only uses Valrhona luxury chocolate, made purely from cocoa bean, and teaches classes across the globe with the premium French chocolates. Valrhona has been a leader in the pastry world for more than a century, a must-have ingredient in many top chefs kitchens. Marine Leman, Director of Marketing at Valrhona, reveals the secrets to their high-quality chocolates, health benefits and mission as a B-Corp company.

Follow @antonio.bachour @valrhonausa @valrhona @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Miami-based chef Danny Ganem of Fiola Miami has had many international experiences cooking and traveling around the world. He shares the pantry ingredients in his home kitchen from Middle Eastern to Spanish flavors.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Lamb is a universal protein found in almost every culture from the US to Europe and the Middle East. Common cuts of lamb include lamb chops, lamb shoulder, lamb loin, lamb shank, leg of lamb, rack of lamb and ground lamb. Chef Danny Ganem of Fiola Miami describes the various ways to prepare lamb including braising, grilling and roasting. Mosner Family Brands produces the premium-quality lamb for more than three generations. Jessica Mosner and Ben Mosner explain the differences between lamb raised in the Rocky Mountain region versus Australia and New Zealand, and how the size, breed and diet all impact the flavor of the meat.

Follow @dannygamme @mosnerfambrands @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Food writer and cookbook author Melissa Clark is staff reporter for the New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. She shares the pantry ingredients in her home kitchen and the inspiration behind hundreds of recipes in more than 40 of her cookbooks.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Do you like anchovies? It's a question asked on each episode, and the genesis of this podcast. Those who don't like anchovies, likely haunted by cheap pizza dishes from youth, haven't had the right anchovy. Premium quality anchovies are tender and meaty with a smooth texture. Anchovies hold a hidden umami and depth of flavor. Food writer and cookbook author Melissa Clark, who pens the New York Times column "A Good Appetite," uses anchovies in many of her recipes for different purposes - from salad dressings and pasta sauces to meat garnishes and straight up. Conservas Ortiz produces some of the best anchovies and packed tuna from the Cantabrian Sea. Iker Fernandez explains the laborious process of packaging anchovies and the powerful health benefits from the omega-3 fatty acids, protein and vitamins.

Follow @clarkbar @conservasortiz @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Pastry Chef Michael Laiskonis spent nearly a decade as the executive pastry chef at Le Bernardin. He has long been one of the industry's most creative and talented chefs, noted for helping Le Bernardin earn four stars from The New York Times and three Michelin stars. He shares his favorite ingredients and go-to staples in his home pantry from hot sauce to cheese.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Fruit purees are often a staple in restaurant kitchens, especially among pastry chefs and mixologists. Because fresh fruits are seasonal, frozen fruit purees procure that fruit when it is the ripest at its peak season so chefs can have a consistent color, flavor and texture to use that ingredient in various pastry applications or cocktails. Acclaimed pastry chef Michael Laiskonis reveals the value of fruit purees in professional kitchens, and why it is also introduced to chefs early on in culinary schools. Boiron is among the highest quality of frozen fruit purees on the market, with a strong fine food product for nearly four generations. President Alan Boiron shares the history of the freshness of Boiron purees and what's ahead for the future.

Follow @mlaiskonis @les_vergers_boiron @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Acclaimed French Pastry Chef Dominique Ansel of his namesake bakeries, Dominique Ansel Bakery and Dominique Ansel Workshop, is the man behind the world famous cronut ™, croissant-doughnut pastry. But he likes to cook savory too, especially Chinese food. He shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Flour is a quintessential pantry staple ingredient for both baking and cooking. There’s more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country.

Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com

Lee Schrager is the undisputed king of Miami cuisine. He is the creator and force behind the South Beach Wine & Food Festival (SOBEWFF) and serves as the Senior Vice President of Southern Glazer's Wine and Spirits. He shares his favorite ingredients and go-to staples in his home pantry.

You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/

Produced by Haynow Media @haynowmedia http://haynowmedia.com