Ina Garten

speaker

688 appearances 6 recordings 4 series first heard Nov 2024 last heard 27 Jan

Ina Garten’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 1 in all, peaking in Jan 2026 with 1.

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Wiser Than Me with Julia Louis-Dreyfus · Listen Again: Julia Gets Wise with Ina Garten · 27 Nov 2024 podcast

And I like how things are layered, you know, like a flavor bubbles up with chocolate and coffee and vanilla. They have to be layered the right way. And cilantro, once there's a leaf of cilantro, actually, if there's a cilantro at the next table, I can taste it.

I do have a spatula from when I got married. Really? From before I got married, actually, yeah. It was from Caldor's. Caldor's, I remember Caldor's. If anybody remembers Caldor's. I do.

Everything. Yeah, everything. And is it a spatula that still really works well? It works perfectly well, and I can't replace it. I can't find the same spatula. They're either huge spatulas or tiny spatulas, and this is just the right size spatula. Okay.

I haven't either. And the garlic scapes that grow on the top, you can grill them. They're really great. Oh, no way. Really? Yeah.

Plant it, yeah.

Isn't that great? Yeah. Yeah. Does gardening teach you patience? I don't tend to be patient, but I like seeing something evolve in a garden.

It does. And also the structure of the plant is different from the flower itself. Right. When the flower dies, the plant itself is beautiful. And then the seed pods are different from the flower. So it just keeps evolving.

It's just great.

And the circle.

And you have rosemary hedges, which we couldn't even begin to have here, right? Yeah.

Yeah, I'm totally aware of it. Right? It's not an accident, exactly. It's not an accident. I think that if you enjoy science, cooking is really another kind of science.

And I always think that if you work in science, you end up with nuclear energy or you end up with gibberellic acid or whatever, you know, whatever it is. In cooking, you end up with a chocolate cake. Yeah.

Yeah. So I think they are very related. And the way I test a recipe is absolutely scientific. I'll make a recipe once and I'll analyze what the result is. And then I'll change one or two things about it and then make it again and then change one or two things about it and make it again. And it's a very scientific process for me.

Right? Yeah, I take notes along the way. And I start out, I think, the way you often do in science with hypothesis of what I want it to be. If I'm doing a chocolate cake, I want to know what texture I'm looking for, what flavor I'm looking for, what range of flavor, you know, like what things I want to have bubble up. And if I don't know where I'm going, I'll never finish.

So I have to have something in my head. where I'm going. And I keep testing it until I kind of hear that ping that says, that's what I'm looking for.

Not really. I will... I'll start with an idea of something that I might have seen in my travels. I might have seen at a restaurant. I might have read in a book. But then I'll read a lot of other people's views on that thing, whatever it is.

If I'm making, like, an Italian soup, ribollita. I'll just read a lot about ribollita, and then I'll put all the books away, and I'll start cooking.

So it's kind of what my idea of what ribollita should be.

And how I can make it taste better.

Leveling it off.

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