Chasing Stars
Welcome to Chasing Stars where two home cooks pursue Michelin glory. Join hosts Sarah & Doug for an adult comedy cooking podcast featuring two dorks in a kitchen.
Episodes
In this episode... Sarah and Doug enter the world of brewing and create Tej - a beverage from Ethiopia made from honey and an unusual ingredient…
Kloman, Harry. Mesob Across America: Ethiopian Food in the U.S.A. iUniverse, 2010.
“Tej Recipe: Ethiopian Honey Wine — Africa’s Ancient Mead Tradition.” Figaro Shakes, n.d.
“What Is Tej? Ethiopia’s Traditional Honey Wine.” Science Insights, n.d.
In this episode... Hot tea and cold tea existing in the one teacup? Join Sarah and Doug as they delve into modern cookery and techniques while playing with molecular gastronomy.
Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1747.
Martin, T. “The Experimental Researches of Benjamin Thompson, Count Rumford.” Bulletin of the British Society for the History of Science, vol. 1, no. 6, 1951, pp. 144–158.
In this episode... Sarah and Doug discover the history and varied recipe options for the classic condiment, mustard.
Antol, Marie Nadine. The Incredible Secrets of Mustard: The Quintessential Guide to the History, Lore, Varieties, and Healthful Benefits of Mustard. Avery Publishing Group, 1999.
“Bavarikon Manuscript: UBM‑HSS‑00000BAV80000017.” Bavarikon, n.d.
In this episode... join Sarah and Doug and they discover the history and flavor of a traditional pizza.
Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.
“Flourless Pizza: Grant Achatz’s 3‑Michelin‑Starred Creation.” Reporter Gourmet, n.d.
“Gluten‑Free Pizza Flour.” King Arthur Baking Company, n.d.
Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, ...
Sarah and Doug discuss some interesting pizza facts. Have you heard of the newest fact from 2026?
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
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The views and opinions expressed on this podcast are entirely our ...
In this episode... Sarah and Doug try a traditional Japanese sweet served with tea.
Darra Goldstein, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015, pp. 776–777.
Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000, pp. 38–64.
Heiss, Mary Lou, and Robert J. Heiss. The Story of Tea: A Cultural History and Drinking Guide. Ten Speed Press, 2007.
Kiple, Ke...
In this episode... Join Sarah and Doug for a Japanese inspired twist on a Middle Eastern classic - hummus. Our recipe comes from Chef Solemann Haddad of Moonrise in Dubai.
Albala, Ken. Beans: A History. Berg Publishers, 2007.
“Dish Explosion at Moonrise: Inside Dubai’s Michelin-Star Performance.” Michelin Guide, n.d.
In this episode.. join Sarah and Doug as they have a in-depth discussion about life, food, cooking, how spices impact your cooking and much, much, more.
Smith, Blackwell. The Lucky Cajun.
Use promo code STARS at checkout.
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio Consultant: Ben Staub
Cover Art: Matt Laverty
Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise
Please support t...
In this episode... Jambalaya is the quintessential Cajun comfort food. Join Doug and Sarah for a twisty turny exploration of this classic dish with a recipe from Chef Emeril Lagasse in partnership with The Lucky Cajun Handmade Seasoning (www.theluckycajun.com).
Cajun Jambalaya (Emeril Lagasse). Food.com.
Emeril’s Essence Creole Seasoning. Emerils.com.
Smith, Blackwell. The Lucky Cajun. promo code: STARS
In this episode... Moussaka - classically Greek right? This week Doug and Sarah do a deep dive on moussaka with a recipe from Chef Andreas Mavrommatis.
Abu-Fadil, Magda. “How the Eggplant Conquered Arab Cuisine.” New Lines Magazine.
“History of Eggplant (Melintzana).” The Greek Chef.
Perry, Charles, A. J. Arberry, and Maxime Rodinson. Medieval Arab Cookery: Papers by Maxime Rodinson and Charles Perry with a Reprint of a Baghdad Cooker...
In this episode... Oats may sound boring, but these Michelin star oats are far from it. Join Sarah and Doug for a history of oats and a Morroccan inspured oatmeal porridge with dates, orgeat, and oranges from Chef Yannick Alleno.
Gibbons, Ann. “Early Farmers Stockpiled Nature’s Grains before Breeding Their Own.” Disco...
In this episode... we join Doug and Sarah for an exploration of the British classic - afternoon tea. This episode features an apple and raisin scone from Chef Adam Smith.
Benn, James A. Tea in China: A Religious and Cultural History. Hong Kong University Press, 2015, p. 173.
Chow, Kit Boey, and Ione Kramer. All the Tea in China. China Books and Periodicals, 1990, pp. 1–2.
Davidson, Alan. The Oxford Companion to Food. Oxford Universit...
In this episode... Sarah and Doug explore the weird side of food - castoreum, made from a gland near a beaver's anus which can be used as a natural flavoring. Yes, we are cooking with castoreum with an inventive Beaver Tarte Tatin.
U.S. Food and Drug Administration “Use of the Term ‘Natural’ on Food Labeling” FDA
“Beaver Booze: The Creation of Castoreum Whiskey” Furbearer Conservation, 11 June 2018
In this episode... of Chasing Stars Doug and Sarah make a classic quiche from Chef Tom Aikens. It's perfect for springtime brunches or a cozy family meal.
A Haven of Health. Internet Archive
“Ancient Recipe: Asparagus Patina (Roman, 4th Century CE).” Pass the Flamingo, 10 May 2017
Daz Buoch von Guoter Spise. Internet Archive
David, Elizabeth. French Provincial Cooking. Michael Joseph, 1960.
Davidson, Alan, editor. The Oxford Compan...
In this episode... What can be more classic than bread and butter? On this week's episode Sarah and Doug make a cultured butter and a beautiful loaf from Du Pain et Des Idées.
“Prehistoric man ate flatbread 30,000 years ago: study.” BBC News, 16 July 2018.
Arranz-Otaegui, Amaia, et al. “Archaeobotanical Evidence Reveals the Origins of Bread 14,400 Years Ago in Northeastern Jordan.” Proceedings of the National Academy of Sciences...
In this episode... Let's celebrate the Hindu holiday of Holi! Today we are featuring a mixed nut pudding recipe from Chef Vikas Khanna and thandai from Swasthi Shreekanth of Swasthi’s Recipes.
“Chef at Bungalow in New York City Shares 3 Holi Recipes.” ABC News, 25 Mar. 2024.
“Holi: Festival of Colors.” Encyclopaedia Britannica.
“History of Holi.” Holi Festival.
In this episode... we are exploring congee. This week we have featured content from Choi Gok Tung of Mui Kee Congee, CC from AsianCookingMom.com and Steph and Chris at ChineseCookingDemistified.
“Where the word ‘congee’ comes from – the answer may surprise you.” South China Morning Post, Post Magazine, 2017.
Vaughan, D. A., B. Lu, and N. Tomooka. “The Evolving Story of Rice Evolution.” Plant Science, vol. 174, no. 4, 2008, ...
In this episode... This week we celebrate all things pub snack with the classic Scotch Egg from Chef Dominica Chapman.
“Exceptionally Well-Preserved Snack Bar Unearthed in Pompeii.” The Guardian, 26 ...
In this episode... In this episode of Chasing Stars join on a unique savory pancake journey to Japan. It's got cabbage. It's got fish. It's got a ton of sauce, it's okonomiyaki.
“Okonomiyaki History.” Okonomiyaki World.
“Okonomiyaki: Japan’s Savory Pancake.” Nippon.com.
In this episode... Join us for pancakes two ways - Palascinta from Jeremy Salamon and a blueberry pancake cocktail from The Aviary.
Jeremy Salamon. jeremysalamon.com
“Heston’s Pancakes with Bacon-Infused Maple Syrup.” Waitrose, archived 13 Feb. 2016
“Jeff Galvin’s Pancake Recipe.” MICHELIN Guide, 13 Feb. 2024
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