Gretchen Heller and Becca Dewbey
High GluttonyEpisodes
Episodes of High Gluttony
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Gretchen does a little dive into another recipe from The Flavor Equation and reads about carbonated beverages. Did you know that 3 entire things happen when you drink something carbonated? Gretchen sure didn't!
Gretchen agreed to make orange marmalade for her coworker's husband, so she figured she'd better use that for content! While the entire marmalade process took approximately 3 hours from preparing the oranges, to cooking the jam, to canning for
Gretchen speeds through making these delightful kebabs from the Fresh India, with slight modification for decreasing potential moisture. There is paste making, potato mashing, and attempting to not set the kitchen on fire. Listen now to find an
Listen to Gretchen struggle with making a slab pie with a recipe she's not entirely sold on. Substitutions are made, ingredients forgotten and then hastily added back into the recipe, and struggles with crumbly dough.
Gretchen talks through another recent recipe she is now obsessed with, Sesame Roasted Carrots With Cous Cous And Feta - except she forgot the feta. Another recipe from "The Flavor Equation", she talks through the recipe and provides some facts
In this episode, Gretchen provides a couple of programming updates and then talks for a little bit about some cookies she's been creating recently, Bolinhas and Coconut Thumbprint Cookies with tropical fillings, and her notes on what she'd do d
A little programming note for our Gluttoneers - we're taking a break after this episode and wish everyone a happy holiday season! But, for now, on to shepherd's pie...We've prepared a lot of mashed potatoes around here but adding them to the to
It's soup season! We celebrate this cozy time of year with a tribute to our favorite, Marcella Hazan. Starting with dried beans and ending with lemon zest and olive oil, this easy and simple soup will be go-to dish for us this fall. Not only is
We've been wanting to make homemade root beer since March, but it takes about two weeks to get to the final product and we had to make a ginger bug, not to mention sourcing the unusual ingredients used. Oof. All in, this was quite the endeavor.
Our latest adventure finds up elbow deep in rice krispies, chocolate, peanut butter, and butterscotch. It's that time of year when there's an excuse to eat sugary treats all day long and we're starting with a mid-west favorite, the scotcheroo.
Never content with making something simple, we get creative with green apples and put them into syrups, blenders, and even the freezer. Talking a little about what makes green apples unique, we ultimately end up with a few variations on an herb
Happy anniversary to us! It's been three whole years since we first released our "we're getting toasted and so is the sugar" episode, so we're celebrating by revisiting the toasty gem that is granulated caramel. This process of heating your sug
As soon as we saw this recipe on Weekend Home Kitchen's Insta, we knew we had to test it out. With just a few simple ingredients including Japanese sweet potatoes, cheese, oil, and spices, we ended up with a crunchy but soft, sweet but salty, a
It's been a few years since we ventured into pizza territory by making a Detroit style pie with that signature crisp edge and thick crust. Wanting to try a different approach, we make a new HG favorite with the skillet pizza. This style is clos
Using tips from our fave, J. Kenji López-Alt, we dig into what makes the perfect burger. G sticks with the classic and creates an all beef burger while Becca attempts a beet-based veggie patty. G spices her toppings up with a black garlic mayo
What a combo we've stumbled upon! We build on the simple fleur de lait we made a few years ago and add basil and lemon zest. To be fair, we probably made it harder on ourselves than we needed it to be but we share some tricks for simplifying du
We're officially back! If you're like us right now then turning on the oven or even thinking about spending more than a few minutes on food prep is not an option. We're loading up on salads this August and create three quick and easy options -
We're back! Sort of. We recorded this grilling episode right before Gretchen got sick and this heat wave hit. So while it was still hot, don't worry, we weren't making G grill in 100 degree heat. We talk through the process of grilling vs a low
We're embracing the meat pocket language of empanadas. Even though it's scorching hot out we turn on our ovens, food process our dough, and go rogue with our filling to create some tasty, savory hand pies. We talk a little about variations arou
We're officially embracing a hot tomato summer with some ice cold gazpacho. G talks us through the original ingredients used and what this chilled soup can look like today and Becca shares the story of the moment she became a gazpacho convert.
It's hard to believe, but we made it to our 100th episode! We commemorate the moment with homemade hot fudge and butter pecans for some celebration sundaes. We also reminisce about how much we've learned along the way, some of our challenges, a
We're digging into this classic summer salad by playing around with a few recipes - including one from Giuliano Hazan - learning some dish history, and reading about crimes against cucumbers from Marcella's Ingredienti book. We also share our l
We're letting our leek freak sides loose and adding them to everything in this dish from the dough to the filling to the sauce. These tortelloni are fairly easy to make, especially if you're using a stand mixer like Becca (who also makes an egg
Keeping it light and easy this time, we make a tasty side dish or coleslaw alternative using celeriac for Becca and turnips and carrots for Gretchen. We chat about plant structure, get existential about roots, and confirm that our brains are no
Quick, simple, delicious, and loaded with options for puns with its name, we embark on a very British, Eton mess adventure. With just three main ingredients - meringue cookies, whipped cream, and strawberries this dessert is quick and easy to m
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