Grocery Store Specials - the deals worth building dinner around // We dig into spring flavors with Pastry Chef Linnea Scott of Ben's Bread // Behind the Scenes at TD & Co. - Q & A // Country singer-songwriter Hanna Dasher shares her new book - Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin's // Kevin Smith and Polly Yakovich, co-owners of Beast & Cleaver and Little Beast talk restaurants and a butcher's zero-to-no-waste playbook // And of course, we'll wrap up today's show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. Q&A // Roman-style pizza by the cut with brothers Forrest Colin Brunton of their new Roma Roma on Capitol Hill // Palace Kitchen turns 30 – a celebratory March menu // Wing Lam, chef/owner of Izakaya Supa Banana and manager Sonny Petosa on their modern izakaya experience in Redmond // Yasuaki Saito  -- craftsmanship, fermentation and neighborhood restaurants at Saint Bread, The Wayland Mill, Tivoli and Post Alley Pizza // The Importance of Immigrants in Our Restaurants // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – The Business Q&A // Lora Lee and Rick Misterly share their Summer Farm & Culinary Workshops // Eggs Benedict – from classic to creative // Anne SanGiovanni, Co-Founder of Orasella – the story behind the reimagined American cocktail cherry // Homemade pita and chicken shawarma with Chef Instructor Annie Elmore // Stuffed flank steak // Food for Thought: Tasty Trivia!

Tom’s Big Island Bites - the standout flavors he found on Hawai‘i Island // Efrem Fesaha, CEO & Founder of Boon Boona Coffee, on scaling a mission‑driven coffee company rooted in East African tradition // Roast Duck - crisp skin, rich flavor, and the techniques that make it shine // Traveling food correspondent Leslie Kelly, back from NOLA with stories from a post-Katrina volunteering reunion and the meals that shaped it // Behind the Scenes at TD & Co. - The Business Q&A // A Journey Through Persian Cuisine with mother‑daughter duo Farah Shirazi and Shadi Ghaibi // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Ordinary to Extraordinary: Rainbow Trout // Valentine’s Menu Inspirations: Three Different Lenses // Chef Danilo Amato guides us through Tuscany’s Maremma region and the craft of making olive oil with PicNic Table Italy // The Hot Stove Society Tasting Panel dives into fresh, vibrant salsas // Internationally acclaimed pastry chef and psychologist Helen Goh joins us with her new book Baking and the Meaning of Life: How to Find Joy in 100 Recipes // And of course, we’ll wrap up the show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co.: Sharing Perspectives on the Business · Big Game Bites & Bowls · Air Fryer vs. Convection: What’s the Difference? · A Deep Dive into BBQ with Jeff Knoch and Jeremiah Marleau of Jeff's Texas Style BBQ · Chef Instructor Danae McLaughlin guides us through designing a Valentine’s menu that wows · Eliza Ward of ChefShop inspires us with sweet and spicy Valentine’s ideas · And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia,

Cozy Winter Dishes That Freeze Like a Dream // Artisanal Salami with Bob Blade, Founder of Salt Blade // Ordinary to Extraordinary: Mussels & Clams // Gluten-Free Baking with Laureen Skrivan, Owner of Wren’s Nest Baking Co. // The Art of Pho with Chef Annie Elmore // Hot Stove Society Tasting Panel Takes On Canned Tomatoes // Food for Thought: Tasty Trivia!

We kick off National Soup Month with a cozy bowl of tomato soup // What restaurant teambuilding looks like behind the scenes // Commercial kitchen cleaning and food safety lessons for the home cook // A pickle‑powered conversation with Dylan Randolph of Bonnie B’s Pickles & Hot Dogs at Pike Place Market // Chef Bridget Charters takes us into Italy’s Food Valley, Emilia-Romagna // Mike Mackley of Old Stove Brewing Co. and Robin Anderson of the Seattle Aquarium join forces for ocean-minded good // And we close with Food for Thought: Tasty Trivia!

We dig into iconic New Orleans dishes –Gumbo, Jambalaya, and Étouffée // A look at food trends that actually panned out in 2025 - and what’s heating up for 2026 // Smart strategies for building a better pantry in the year ahead // Traci Williams brings us the charm of her Teanaway Country Store and the rise of functional beverages // A winter Paella that turns dinner into a celebration // Pastry Chef Brittany Bardeleben of Hot Cakes inspires us with sweet ideas for the new year // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Citrus Season Begins - we kick things off with bright, peak‑season inspiration // Fermentation Deep Dive // Michelle and Jaimon Westing of Symbiotic Cultures share the craft behind living foods // New Year Flavor Moves for 2026 - resolutions for a smarter, more delicious year // Best Bites of 2025 - food and travel writer Leslie Kelly brings her standout tastes of the year // Tasting Panel: Potato Chips - the Hot Stove crew crunches through a salty lineup // Crunchy Red Fruit - Master Sommelier Jackson Rohrbaugh joins us to talk about his wine club and new Fall City shop // Food for Thought: Tasty Trivia - we wrap the show with a spirited round!