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!

Pyet DeSpain joins us with her new book - Rooted in Fire: A Celebration of Native American and Mexican Cooking // Kirstin Vracko, Boss Lady of Cheeky & Dry, shares new non-alcoholic wines to ring in the new year // Japanese Okonomiyaki Pancakes - Chef Instructor Rasyidah Rosli walks us through this savory favorite // Mahogany Williams, Founder & CEO of The Pickled Chef, takes us on a deep dive into pickles // Rib Roasts – we delve into cuts, techniques, and holiday inspiration // Eric Tanaka, Managing Partner of TD & Co. shares restaurant-level tips for home cooks // Food for Thought: Tasty Trivia – a special New Year’s addition!

Pantry Wildcards - Clever ways to transform unexpected ingredients into star dishes // Oyster Deep Dive – Lissa James Monberg, Vice President of Shellfish at Hama Hama Co., joins us to explore the briny world of oysters // Comfort Classics – Hot Stove Society Chef Instructor Sean McFadyen guides us through the art of Cottage Pies // Wine & Food Harmony – Winemaker Andrew Januik of Novelty Hill and Januik wineries, together with Executive Chef Jason Northern, share their philosophy on pairing wines with memorable meals // Festive Feasts – we build a Christmas dinner menu that dazzles from first course to last // Food for Thought: Tasty Trivia!

Culinary Travels: From Hawaii’s Big Island to New Orleans’ Big Easy // Holiday Food Gifts with Eliza Ward of Chef Shop // Hearty Barley Soup // Michelle Douglas, CEO of Emergency Food Network, returns to share their mission and community impact // Affordable Meals: From growing up in a big family to today’s budget-friendly cooking // Festive Holiday Cocktails with Belinda Kelly, author of Drink Your Garden // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!