Tag Archives: milk

Show 700, October 10, 2026: World Pastry Cup Gold Medalist Chef En-Ming Hsu, Sip! Extraordinary Drinking Chocolate

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Pastry Chef En-Ming Hsu

“Sip! Extraordinary Drinking Chocolate is a rich, creamy chocolate experience like no other. One Sip! Is all it takes to discover this delightfully Extraordinary Drinking Chocolate created by world-renowned pastry Chef En-Ming Hsu, a previous Gold Medalist for the prestigious World Pastry Cup competition (Coupe du Monde de la Pâtisserie.) The enterprise is a minority, woman-owned small business based in Henderson, Nevada.”

“Chef En-Ming recommends preparing Sip! Extraordinary Drinking Chocolate with whole milk, but it’s also delicious with lowfat milk, skim milk, and non-dairy milk substitutes. To prepare at home, take your time and prepare this delicious drink by whisking it on the stovetop to simmer. In a hurry? You can also use a microwave.”

“Summertime heat getting you down? Mix with cold milk and keep a pitcher-full in the refrigerator to enjoy iced. Don’t forget the whipped cream.”

Sip! Extraordinary Drinking Chocolate is the exclusive hot chocolate served at Porto’s Bakery.

First we speak with Chef En-Ming about the World Pastry Cup competition and find out how the USA team is faring on the long road to Lyon in January of 2027.

We’ll meet Chef En-Ming Hsu.

Show 293, October 6, 2018: Charles Duque, Managing Director, French Dairy Board and French Cheese Board, New York

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Charles DuqueIt’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine.

Butter is an entirely natural product in its pure state. To make 35 oz. of butter, you need 23 quarts of milk.

Butter has survived for thousands of years. It has not aged in the slightest and is still smooth, soft and melting. Even through the ages, it has remained a natural and traditional product.

Butter production methods have remained virtually unchanged for 5,000 years. The churning system has been perfected over the centuries and health precautions have improved, especially with pasteurization, but, incredibly, the process has remained essentially the same.

We’ll find out why with Charles.