Now That's a Mouthful

Bonus Episode: The Edible Garnish

Bonus Episode: The Edible Garnish

A garnish is the truest expression of the saying - we eat with our eyes first. But the wrong garnish or one that’s in-edible can ruin a dish!  Understanding how to use food as a garnish, and have it make sense in the context of your recipe, meal – or even a cocktail is simple. We’ll tell you how.

We talk about…

  • The garnish as being the quintessential expression of “eating with our eyes first.”
  • Edible herbs and flowers.
  • What make this dish look pretty make sure they’re flavors that are in the dish.
  • The Nimble Cook and Season 2 Cookbooks by Alaina Chernila.
  • How to select and use the proper garnish. Use what you have; consider adding a textural element with the garnish.
  • A garnish should have meaning on the plate; it should signal a taste or flavor to come or compliment the flavors of the dish.
  • The different ways to apply a garnish: Layering / Dusting / Placing / Drizzling / Splashing
  • Tablescapes as a way to introduce the meal. Make your table meaningful or purposeful in the context of what you are serving.
  • Edible insects as a garnish
  • Chef Donna’s one thing to learn from this episode: Garnishes should be as thoughtful – if not more thoughtful – than your dish! Think about what truly is going to add to and elevate the flavors you’re working with, and make sure it’s visually stunning.

You’ll find recipes and more at on our Recipes page. And go to our Podcasts Page for more episodes to download or subscribe.

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These are cookbooks that contain links to the recipes we talk about in this episode. You can find more cookbooks and our reviews of them on our Cookbooks Page.