As the temperature cools down my thoughts turn to comfort food! You know... those yummy and hearty soups, stews, and braises, that fill the kitchen with heavenly aromas that pull everyone in to the table. Often the preparations lend themselves to richly layering flavors, and creating more complex tastes. I'm enlisting the expert help of Melissa Ward, a sommelier and wine educator, and owner of Sips with a Somm, to help guide us in pairing the appropriate wines with these hearty entrees. I love that Melissa's style of educating is fun and relaxed, and often says, "Drink what you love and love what you drink!" In this episode she's presenting guidelines - not hard and fast rules. Our discussion revolves around wine pairings for three of my favorite  comfort food recipes: Apple Pork Tenderloin, Cream of Chicken and Wild Rice Soup, and Slow-Cooked Short Ribs with Mushroom Sauce on Creamy Polenta. I hope you'll try these recipes with her suggested pairings. You, too, can experience a "warm hug in a glass"! Be sure to follow Melissa on Facebook and Instagram and find out how you can schedule her for an in-person or virtual wine tasting! Cheers! 

As our lives have become more dependent on electronic devices, and lifestyles have become more "casual", I've noticed that the structured rules of traditional etiquette are fading away. Then...there was COVID. The isolation and hibernation behind digital screens REALLY resulted in a deterioration of civility and manners! Now that we've emerged from that, and are trying to return to normal living, we need to take a look the rules of etiquette, manners, and good behavior in this digital age. Certified Etiquette and Leadership Coach, Randi Mays-Knapp, shares new guidelines  for invitations and RSVPs, ways to re-establish our people-to-people skills of communication, the importance of thank you notes, and other tips to help you become a favored guest and a more thoughtful individual. Randi also shares a delicious family recipe for a wild rice soup along with an easy way to remember the proper way to handle that soup spoon!

Have you ever noticed inconsistencies in your baked goods? Maybe the brownies didn't rise as much as the last time; the cake texture wasn't quite as light as you remembered. I certainly have - even when it's a recipe that I've made a zillion times, and I think I am making it exactly the same way! What made the difference? Recently I was reading a recipe posted by my friend and baking methods expert, Jenni Field, for her Decadent Chocolate Pound Cake (you really MUST make this, BTW - just sooo delicious). A single "click" on a link for the creaming method in her discussion of the recipe became a "light bulb moment" for me! Little did I realize how critical that familiar phrase we know so well, "Cream the butter and the sugar...", is to the success of the final product. There's a LOT MORE to this technique than you realize! Listen up as Jenni gives us the in-depth explanation of this method and why it is so important to the final result. She also shares a yummy recipe for her Whipping Cream Pound Cake so you can test out your newly acquired knowledge. I promise, once you incorporate this method into your baking, you will be rewarded with consistently perfect results. It will really be your "Better Baking Epiphany"!

I'm finding that I have MANY friends who are downsizing - adopting a more minimalist take on life, and lots of other friends who are really getting into cooking (probably due to having to cook so much during the pandemic) and reassessing their culinary requirements. Both groups are asking the same question: "What are the essential pots and pans that I need?"  Today, my guest, Courtney Nzeribe, is well-qualified to lay out a list for you to consider. Not only is she a fabulous cook and former food blogger, she has worked in kitchenware retail for years and has seen the trends come and go, and the buying habits of consumers – young and old.  In addition she has extensive catering experience for private clients and the diplomatic consular community in the Chicago area. She provides wonderful information about not only what you need, but WHY you need it, and her list can accommodate most budgets. She has certainly inspired me! She has shared and fabulous recipe for a wok-seared sea bass. Your friends and family will absolutely love it!

One of my favorite things to cook, eat, and enjoy is wild-caught shrimp! The flavor is fabulous and is worth seeking out when dining in restaurants and when shopping for your own preparation at home. Over the years I've been fortunate to be able to work with the Texas Department of Agriculture as a spokesperson, ambassador, and recipe developer for Texas Shrimp. I met our guest, Andrea Hance, Executive Director of the Texas Shrimp Association, years ago. The mission of TSA is to develop strategies to educate consumers, law makers, media outlets, environmental groups about the importance of protecting and growing the Texas Gulf Shrimping Industry, while maintaining a sustainable and an environmentally safe product. Andrea has dedicated herself to this mission, and has been a very prominent voice for protecting the shrimp industry up to the national level. Today we will talk about the different types of shrimp and their flavors, the differences between farmed and wild-caught shrimp, and the concerns posed by imported shrimp. We will hear how we can make a difference as consumers! And of course, we have a fabulous recipe to highlight that sweet delicious flavor that you only get from wild-caught shrimp. Be sure to follow the latest information about the shrimp industry on their Facebook Page and Instagram!

Is your pantry full of various types of vinegars? Mine is borderline ridiculous! Over time I have purchased so many - each for a specific recipe. I use it once or twice, and then I forget what I used it in or how I should use it in the future. I've got apple cider vinegar, distilled white, sherry, rice wine (seasoned and unseasoned), balsamic vinegars of all types and flavors, tarragon wine vinegar, the list goes on and on and on. I don't know if I should use it or lose it! Certified Culinary Scientist and author, Jessica Gavin, will tell us the essential vinegars to have on hand. She will also share how they are made, the flavor profiles, and the best uses for the different types. Her passion is helping home cooks gain confidence in the kitchen, with reliable recipes and tips. She earned both a Bachelors's and Masters's degree in food science and Associates in culinary arts. She has over 12 years of product development experience as a Nutrition Research Scientist and has been food blogging for nearly 10 years. A teacher at heart, Jessica loves nothing more than unraveling the science behind cooking and sharing that know-how with her readers. You can follow her culinary adventures on her website and cookbook Easy Culinary Science for Better Cooking. Jessica is also sharing a great recipe for Greek Salad with Pickled Red Onions that illustrates good use of the vinegars. Be sure to follow her on IG as well!

I LOVE including fresh herbs in a recipe. They enhance the overall flavor tremendously! Herbs add a certain brightness and crispness to the dish  that you definitely miss if they are NOT there! Supermarket herbs are very expensive and often not the quality you're looking for. The best solution, of course, is to grow your own!! However, many people do not have the luxury of a vast yard with a dedicated herb bed (or two!). Don't despair!! My guest, Karen Kennedy, from The Herb Society of America, will talk today about the "essential" ones to grow for culinary purposes, and where and how to grow them! She will also tell us about the correct way to harvest and preserve your herbs! She's the Education Coordinator for the Herb Society and coordinates and moderates monthly educational webinars, gives presentations, manages digital education programs, including three herbal fiction book clubs, and produces educational materials such as the Herb of the Month program. In addition, she is a registered horticultural therapist (HT) with over 30 years of HT and wellness programming experience in health care, social service organizations and public gardens. She is definitely a great resource for information about herbs! She also shares two DELICIOUS recipes to make great use of your bounty of fresh herbs - a Peach Basil Topping, perfect for yogurt or ice cream and a Summer Corn Sauté with Tons of Herbs. You'll love them both! To become a member of the Herb Society of America and enjoy all the MANY perks, CLICK HERE!

Lately, shopping the aisle of baking supplies is not without challenges. Shelves aren't always fully stocked, and the vast choices I've previously had are not available - especially in the varieties of flours. As prices have increased, so has my resolve to reduce waste. If I have all-purpose flour in my pantry, is it really necessary to buy the self-rising flour called for in a recipe? Can I find a substitute for pastry flour? What to do??!!!

Kristin "Baker Bettie" Hoffman is here to help. She is a trained chef, baking educator, cookbook author, and creator of the popular blog, BakerBettie.com. She makes baking science approachable and breaks down essential techniques to show the “whys” of baking. Her main focus is on baking fundamentals, yeast bread, and sourdough. She resides in Chicago where she teaches many workshops on these topics and is currently in the process of opening a brick and mortar space where her classes will be held! She also teaches virtually via YouTube, TikTok, Instagram, and private live stream classes. Just follow Baker Bettie!

In this episode Baker Bettie will take us by the hand and lead us through the maize of flours that we encounter in recipes. She'll explain their composition, their performance, and how and when they should be used. She also shares her delicious recipes for Classic Pound Cake and 3 Ingredient Drop Biscuits that illustrate the flours called for in each. Her cookbook, Baker Bettie's Better Baking Book is a "must-have" if you enjoy baking! 

If you love mushrooms and want to know ALL about them, this is the podcast for you! In this episode I talk with Julie Schreiber - mycologist, chef, and oenologist! Julie has been passionate about mushrooms for almost 30 years - being very active in various mycological associations. She leads forays and teaches mushroom enthusiasts how to cook with both cultivated and wild mushrooms. She is currently the culinary committee chair for the North American Mycological Association. She got a degree in Hotel, Restaurant, and Travel Administration at the University of Massachusetts, and then completed professional culinary training at the Culinary Institute of America in Hyde Park, New York. She later earned a Master’s degree in Enology, at UC-Davis. She has also contributed recipes to Fantastic Fungi Community Cookbook (the companion piece to the wonderful Netflix Series, Fantastic Fungi), and Wild Mushrooms: A Cookbook and Foraging Guide. We discuss many varieties of mushrooms, their flavor profiles, cleaning, storing, and best cooking methods of each. Julie also shares a delicious recipe for a Leek and Mushroom Galette you'll want to prepare to delight your family and friends. Learn more about Julie at her website, and follow her on FB @ Julie Schreiber, and IG @jaschreib.  Get ready! We'll take you on a magical mystery tour of MUSHROOMS!!

Choosing the perfect wine as a host/hostess gift is important and can sometimes be tricky. Here to help us today is the very knowledgeable Merit Wolff, owner of Wine Sage and Gourmet, in Hendersonville, North Carolina. Her awesome shop was recently named as one of the 10 Dazzling Wine Bars in Asheville and is a great community gathering place for cooking classes, wine tastings, wine dinners, and ALWAYS lots of fun! Merit will give you some great guidelines for making your selections. I'll share that "little something extra" to accompany your wine gift to ensure that you will be a most appreciated guest and invited back often. Join us to learn and laugh as we explore this topic!