Stock Making with Michael Ruhlman

On this episode

About this episode

This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen . Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts. One person says yams, another says sweet potatoes, one of them is wrong. Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing…