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... Is it Indian? It British? Is it just delicious? Join Sarah and Doug for an exploration of the history of Chicken Tikka Masala from ancient tandoor ovens to the streets of Glasgow.
“Chicken Tikka Masala for the Grill.” Serious Eats, n.d.
“History of Tandoori.” Shree History, n.d.
The Indian Cookery Book. Archive.org edition, n.d.
In this episode... there’s something fishy going on this week in the Chasing Stars kitchen where we get to investigate the evolution of taiyaki.
“Taiyaki: A Kaleidoscope of Culture.” National Diet Library Kaleidoscope, n.d.
“Edo Tokyo Library Collection: Taiyaki Materials.” Tokyo Metropolitan Library, n.d.
“Naniwaya Sohonten (Taiyaki Shop).” Azabujuban Shopping District, n.d.
Miyajima, Ya...
In this episode... It's time for tagine. Come along with us as we elevate this classic Moroccan dish with a Preserved Lemon and Green Olive Tagine from Michelin-starred Chef Mourad Lahlou.
Lahlou, Mourad. Mourad: New Moroccan. Artisan, 2011.
"Preserved Lemon and Green Olive Tagine Recipe." Clay Coyote.
"How to Use a Tagine Pot." Moroccan Zest.
In this episode... This week's episode features a race that's not a race - but it was... so can we still call it a race? Better yet, what does a race have to do with a dessert and the Tour de France? Join us to see how far we are willing to go for this classic French dessert.
“Paris‑Brest.” Paris‑Brest.fr, n.d.
In this episode... Journey to Java with us as we discuss the history of tempeh, make homemade tempeh, and make a delicious tempeh dish from Chef Yotam Ottolenghi.
Albala, Ken. The World Atlas of Fermented Foods and Drinks. 1st ed., University of California Press, Sept. 2026. Hardcover and eBook, 272 pp., ISBN 9780520422872.
“How to Make Tempeh in the Instant Pot.” Full of Plants, n.d.
In this episode... What does Grenadine have to do with pomagranates and why are we making grenadine without a single drop of pomegrante in it? Join us this week as we get messy with language and messy with measurements as we try to see what grenadine from 1893 tastes like.
In this episode... Rice pudding is a classic comfort food with roots in India and China. On today's episode we explore the history of rice pudding and make the viral Riz Au Lait from L'Ami Jean in Paris.
Food52. “Congee: Rice Porridge Across Cultures.” Food52, 2023.
SMU People. “Kheer: An Essential Dish.” SMU HIST 2390, 29 June 2020.
Sanatan Hindu Dharma. Atharvaveda. Sanatan Hindu Dharma, n.d.
In this episode... we’re plunging into the surprising history of Punch à la Romaine, from its place on the Titanic’s First Class menu to the chefs and restaurateurs behind the ship’s legendary dining rooms. For a deeper dive into the history of palate cleansers—and to see the boozy side of things—check out the full episode!
Hosts: Sarah Davis & Doug Right
Producer: Will Ellesson
Audio ...
In this episode... While a palate cleanser may sound like a thing of the past, they're essential in fine dining and in the world of fragrence. We talk about what a palate actually is and how to get it cleaned. Join us as we recreate a famous dish by the legendary Auguste Escoffier and get ready for a bonus episode with a few more things we couldn't squeeze into the main episode.
In this episode... Pad Thai may seem like a classic Thai dish, but is it actually a more modern creation? Join us as we explore the history of pad thai and share a recipe from Chef Pam Soontornyanakij of Potong restaurant in Bangkok.
Smithsonian Magazine. “The Surprising History of Pad Thai.” Smithsonian Magazine, 2024.
Time Perspectives. “History of Thai Noodle Soup.” Time Perspectives, 2023.
In this episode... Milkshakes might be our most seditious episode yet. Join us as we discuss why milkshakes are both a symbol of purity and a fight against the establishment as we recreate a delicious Pierre Herme treat.
Federal Register. “Food Standards; Milkshake.” Federal Register, 11 Feb. 1991.
In this episode... Join us as we catch you up on one of summer BBQ’s favorite condiments. Doug and Sarah explore the history of ketchup, make a tomato ketchup from Galton Blackiston, and share new ketchup research from the 1801 Sugar House Book courtesy of the Newport Historical Society.
A New Dictionary of the Terms Ancient and Modern of the Canting Crew. 1699, by B. E. Gent.
Davidson, Alan. The Oxford Companion to Food. 2nd e...
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 the creators whose work we are attempting to reproduce.
The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing Stars team. Please like, follow, and share. Thanks agai...
In this episode... Flowers are used in so many aspects of cooking. Join us for the history of edible flowers featuring dishes containing osmanthus and roses.
“Edible Flowers and Their Uses.” Food Studies, n.d.
“Oldest Cooked Leftovers Ever Found Suggest Neanderthals Were Foodies.” The Guardian, 23 Nov. 2022.
Sarah and Doug discuss more uses of flowers and jello.
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 the creators whose work we are attempting to reproduce.
The views and opinions expressed on this podcast are entirely our own and do not reflect the greater Chasing S...
In this episode... It's this years Christmas in July episode and we are going medieval with a dish that needs to be made in two parts. So join us as we talk about the history of mincemeat and by extention meat pies and then join the ardious wait until the end of the year...
“Mincemeat, n.” OED Online, Oxford University Press, n.d.
“Barmakiyya: A Savory Double‑Crusted Meat Pie.” The Andalusi Kitchen, 2 Feb. 202...
In this episode... Doug's love of Sushi knows no bounds, but Sarah's vegetarianism is a bit of a barrier. Enter Nobu and his delicious solution with a very interesting technique. Join us this week as there's definitely something fishy going on...
Nippon.com. “Why Was Sushi Invented?” Nippon.com, 2020.
Bryant, Anthony J. “Chapter 20: Rice.” Sengoku Daimyo, sengokudaimyo.com.
In this episode... You know we love weird food and this is a weird one. How do make a Chinese and Indian cross over dish? How do you elevate it? Oh - and did we mention it's cauliflower? Yeah, how do you make THAT tasty? Tune in to find out!
“Recipe: Colonel Tso’s Cauliflower (Babu Ji Gobi Manchurian).” Michelin Guide.
“Horn Please, Pinki Ji, Don’t Tell Aunty: How Jessi Singh Turned Indian Dining into a ...
In this episode... On this weeks episode, Doug and Sarah get nice and tropical in true tiki fashion - by getting drunk on the pavement in Hollywood while trying to avoid getting run over by Howard Hughes. Tune in to see how much of this is true!
“Tiki Cocktails: The Sumatra Kula.” Putney Farm, 12 Apr. 2012.
Johnson & Wales University. Historic Restaurant Menus Collection. ScholarsArchive@JWU.
In this episode... In this weeks episode we get to try and figure out what a salad actually is - a task that is harder than you'd think... anyway, join us in the kitchen as we work our way through a lot of different elements. Will we make the perfect salad? Tune in the find out!
Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 1999, p. 6.
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