{"href":"http://player.captivate.fm/services/oembed?url=http%3A%2F%2Fplayer.captivate.fm%2Fepisode%2F0afd2dcf-833d-4b92-9e1e-e5f91492a0c2","version":"1.0","provider_name":"Captivate.FM","provider_url":"https://www.captivate.fm","width":600,"height":200,"type":"rich","html":"<iframe style=\"width: 100%; height: 200px;\" title=\"How To: PARMESAN\" frameborder=\"0\" scrolling=\"no\" allow=\"clipboard-write\" seamless src=\"http://player.captivate.fm/episode/0afd2dcf-833d-4b92-9e1e-e5f91492a0c2\"></iframe>","title":"How To: PARMESAN","description":"Parmigiano-Reggiano. Parmesan. Not the stuff in the can. The real stuff. You may have it in the fridge. But there's way more to do with it besides grating it onto pasta. Have a listen to this episode in which we bat back and forth ideas for one of the world's favorite cheeses.","thumbnail_width":300,"thumbnail_height":300,"thumbnail_url":"https://artwork.captivate.fm/06b8b49d-9bd3-432e-943a-8db59e5b9bb2/cooking.jpg"}