Jess Damuck's guest appearances

Jess Damuck

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The Evening Tickler

This Is TASTE

Tasty Pages: A Podcast From Cooking The Books

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Ingredient Insiders: Where Chefs Talk

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When you think about that ingredient list, it's obvious why mayonnaise makes food taste better: it adds fat, salt, and acidity. Mayonnaise, colloquially known as "mayo", is an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings. Food stylist and writer Jess Damuck, author of "Salad Freak" shares here ode to mayonnaise and the secret ingredient in many of her salad dressings. Mayonnaise was a product made at home until Hellmann's Mayonnaise, one of the world’s most famous brands of mayonnaise, was founded and distributed to markets in the 1900s. Unilever Chef Brandon Collins sheds light on the history of mayo and why it's such a staple in recipes from tartar sauces to chicken marinades and turkey sandwiches to mexican corn recipes. Follow @jessdamuck @hellmannsmayonnaise @wherechefesshop @ingredientinsidersIn 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

When you think about that ingredient list, it's obvious why mayonnaise makes food taste better: it adds fat, salt, and acidity. Mayonnaise, colloquially known as "mayo", is an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings. Food stylist and writer Jess Damuck, author of "Salad Freak" shares here ode to mayonnaise and the secret ingredient in many of her salad dressings. Mayonnaise was a product made at home until Hellmann's Mayonnaise, one of the world’s most famous brands of mayonnaise, was founded and distributed to markets in the 1900s. Unilever Chef Brandon Collins sheds light on the history of mayo and why it's such a staple in recipes from tartar sauces to chicken marinades and turkey sandwiches to mexican corn recipes. Follow @jessdamuck @hellmannsmayonnaise @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 <a href="https://www.chefswarehouse.com/" rel="noopener nofollow" target="_blank">https://www.chefswarehouse.com/</a> Produced by HayNow Media @haynowmedia <a href="http://haynowmedia.com" rel="noopener nofollow" target="_blank">http://haynowmedia.com</a>

Mayonnaise: Food Journalist Jess Damuck & Hellmann’s Mayonnaise

She calls herself the Bob Ross of salads, and for very good reason. Jess Damuck is the salad freak behind the new cookbook Salad Freak and a really fun guest on our show today. Of course, we get into the Xs and Os of salad making, but we also find out about her journey—which included working closely with Martha Stewart for over a decade. We learn about the best way to store salad greens, the best way to use a salad spinner, serving salad hot, and the single mistake that most salad preppers are making. It’s a revealing conversation.More from Jess Damuck:Working for Martha Stewart Turned This Cookbook Author Into a ‘Salad Freak’ [Time]A Self-Proclaimed Salad Freak’s Kitchen Leads Right to the Garden [Domino]Essential Tools for a Better Salad [Food Network]Buy: Salad Freak

She calls herself the Bob Ross of salads, and for very good reason. Jess Damuck is the salad freak behind the new cookbook <a href="https://www.amazon.com/Salad-Freak-Recipes-Healthy-Obsession/dp/141975839X" rel="noopener noreferrer nofollow" target="_blank">Salad Freak</a> and a really fun guest on our show today. Of course, we get into the Xs and Os of salad making, but we also find out about her journey—which included working closely with Martha Stewart for over a decade. We learn about the best way to store salad greens, the best way to use a salad spinner, serving salad hot, and the single mistake that most salad preppers are making. It’s a revealing conversation.More from Jess Damuck:<ul><li><a href="https://time.com/6154434/jess-damuck-salad-freak/" rel="noopener noreferrer nofollow" target="_blank">Working for Martha Stewart Turned This Cookbook Author Into a ‘Salad Freak’</a> [Time]</li><li><a href="https://www.domino.com/content/jess-damuck-ben-sinclair-los-angeles-home-tour/" rel="noopener noreferrer nofollow" target="_blank">A Self-Proclaimed Salad Freak’s Kitchen Leads Right to the Garden</a> [Domino]</li><li><a href="https://www.foodnetwork.com/how-to/packages/shopping/tools-to-make-better-salads-jess-damuck-salad-freak" rel="noopener noreferrer nofollow" target="_blank">Essential Tools for a Better Salad</a> [Food Network]</li></ul> Buy: <a href="https://www.amazon.com/Salad-Freak-Recipes-Healthy-Obsession/dp/141975839X" rel="noopener noreferrer nofollow" target="_blank">Salad Freak</a>

124: Jess Damuck

Hello and welcome to episode 73 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Salad Freak' by Jess Damuck. We discuss Lillet Blanc (cue song 'Killing Me Softly With Quinine') and we have a few more television recommendations (I swear we don't just waste away our days watching the boob tube!) Our dog Olive crashes the show and tries to sneak a sip of Johnny's margarita (bad dog!) Our show question is: What are some of your favorite food-centric episodes from fictional television shows? (We could probably devote and entire episode of our show just to 'Seinfeld' and 'The Office'). Our "Gastro Obscura" feature takes us to Cypress, Greece for a feature on psychedelic, hallucination-inducing fish! Lastly, Johnny shares a couple of salad jokes that are definitely on topic and quite funny (if you believe Johnny). You can purchase this book here. This episode is sponsored by Ash Creek, makers of delicious hazelnuts in Western Oregon. Our listeners can enter the code COOKBOOK at checkout for 10% of their purchase at (https://ashcreekoregon.com).--- Support this podcast: https://podcasters.spotify.com/pod/show/tastypages/support

Hello and welcome to episode 73 of Tasty Pages, a podcast by Cooking The Books! We discuss 'Salad Freak' by Jess Damuck. We discuss Lillet Blanc (cue song 'Killing Me Softly With Quinine') and we have a few more television recommendations (I swear we don't just waste away our days watching the boob tube!) Our dog Olive crashes the show and tries to sneak a sip of Johnny's margarita (bad dog!) Our show question is: What are some of your favorite food-centric episodes from fictional television shows? (We could probably devote and entire episode of our show just to 'Seinfeld' and 'The Office'). Our "Gastro Obscura" feature takes us to Cypress, Greece for a feature on psychedelic, hallucination-inducing fish! Lastly, Johnny shares a couple of salad jokes that are definitely on topic and quite funny (if you believe Johnny). You can purchase this book <a href="https://www.amazon.com/Salad-Freak-Recipes-Healthy-Obsession/dp/141975839X/ref=sr_1_1?crid=1O5SE328FTOJK&amp;keywords=salad+freak&amp;qid=1652399392&amp;sprefix=salad+freak%2Caps%2C228&amp;sr=8-1" rel="nofollow" target="_blank">here</a>. This episode is sponsored by Ash Creek, makers of delicious hazelnuts in Western Oregon. Our listeners can enter the code COOKBOOK at checkout for 10% of their purchase at (<a href="https://ashcreekoregon.com" rel="nofollow" target="_blank">https://ashcreekoregon.com</a>).--- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/tastypages/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/tastypages/support</a>

Episode 73 - Salad Freak by Jess Damuck

Jess Damuck is a cook, food stylist, and writer. Her new cookbook Salad Freak is out now. We chat with her from her home in Los Angeles about, fruit mongers, who are to blame for The Red Hot Chili Peppers, Jess got the “Grammy’s Cough,” sheer garden party chaos, she should be Jewish, we take botox for our TMJ, working for Marta Stewart, melon balls over ice, why she calls her boyfriend “smoothie,” Chris gets to the bottom of celery, nicotine gum, meditative cooking with intention, plating on mushrooms, Jess’ love of Morrissey, Jess’ East Hampton metal band, and what her boyfriend Ben’s face looks like without a beard.instagram.com/jessdamucktwitter.com/donetodeathtwitter.com/themjeans Learn more about your ad choices. Visit megaphone.fm/adchoices

Jess Damuck is a cook, food stylist, and writer. Her new cookbook Salad Freak is out now. We chat with her from her home in Los Angeles about, fruit mongers, who are to blame for The Red Hot Chili Peppers, Jess got the “Grammy’s Cough,” sheer garden party chaos, she should be Jewish, we take botox for our TMJ, working for Marta Stewart, melon balls over ice, why she calls her boyfriend “smoothie,” Chris gets to the bottom of celery, nicotine gum, meditative cooking with intention, plating on mushrooms, Jess’ love of Morrissey, Jess’ East Hampton metal band, and what her boyfriend Ben’s face looks like without a beard.<a href="https://www.instagram.com/jessdamuck" rel="nofollow" target="_blank">instagram.com/jessdamuck</a><a href="https://twitter.com/donetodeath" rel="nofollow" target="_blank">twitter.com/donetodeath</a><a href="http://twitter.com/themjeans" rel="nofollow" target="_blank">twitter.com/themjeans</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

329. - Jess Damuck

It is true that for a brief season she walked among us Bovinians. The man, the myth, the legend ... Jess Damuck. Greatness, as you will learn, comes with a price. Greatness as you will learn takes the form of the tomato. Greatness in the food business, as you will learn, puts on weight unless you give your days to three hour breakfast salads. Huh???Bottom line ... listen in to a creature too sexy for her frying pan.

It is true that for a brief season she walked among us Bovinians. The man, the myth, the legend ... Jess Damuck. Greatness, as you will learn, comes with a price. Greatness as you will learn takes the form of the tomato. Greatness in the food business, as you will learn, puts on weight unless you give your days to three hour breakfast salads. Huh??? Bottom line ... listen in to a creature too sexy for her frying pan.