The leaves are quickly turning amber and scarlet as we don our scarves and our stomachs long for something warm and cozy. Few things lift our spirits and internal temperatures like a hot bowl of soup. Tony and Chef Cindy set up the basics of cream and consommé based soups, the right tools for the job, and even a recipe for football season: Chef's beer and cheese soup.

See omnystudio.com/listener for privacy information.

Fungi are fascinating organisms. When properly sourced and prepared, they make show stopping dishes and gorgeous garnishes. From morels to chanterelles, maitake to shitake, Tony and Chef Cindy fill us in on the fundamentals of how to bring out the best in your mushrooms.

See omnystudio.com/listener for privacy information.

Have you been to your local farmer's market lately? You'll notice that things start to change around this time of year. The tomatoes, peaches and corn that we love so much start to disappear and are replaced by the bounty of the fall harvest. Tony and Cindy talk apples, pears, chestnuts, beans and open the phones to hear what raises your spirits as the mercury drops.

See omnystudio.com/listener for privacy information.

We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more!  

This is a rebroadcast.

See omnystudio.com/listener for privacy information.

As September bring us shorter days and cooler nights, Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest. They explore some delicious recipes for mushrooms, chestnuts, peppers and Cindy’s personal favorite – Apple Cider!

See omnystudio.com/listener for privacy information.

The world of beef is as vast as the globe itself. Each region brings it own traditions to raising cattle and to how beef is used and prepared. While it's true that Chef Wolf is the butcher's daughter, we thought we'd bring in a ringer to help us tackle this topic. Erik Oosterwijk, formerly of Fells Point Meats here in Baltimore, joins Tony and Cindy to talk cuts, sourcing, trends and more.

See omnystudio.com/listener for privacy information.

Herbs are common and powerful ingredients that are integral parts of many dishes, yet their preparation styles are a varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing and how to not blow-out a dish with herbaceous accents.

See omnystudio.com/listener for privacy information.

Within each of us reside histories of heritage and tradition. Food and connecting around the table are common threads that tie all of those histories together. On this weeks live episode, Tony and Cindy open up the phone lines to hear what American food means to you. Listeners share the dishes and flavors handed down to them though the generations and the ways they have synthesized those histories with their own experience to create our modern American table.

See omnystudio.com/listener for privacy information.

There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.

This episode is a rebroadcast.

See omnystudio.com/listener for privacy information.

Hungry? In a rush? We’ve got some ideas for quick meals. From Chef Cindy’s egg breakfast to Tony’s blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule.

This episode is a rebroadcast.

See omnystudio.com/listener for privacy information.