On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings.

This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn’t like what you cooked. As always, if you try … Continue reading Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook

This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender. We also talked about the lastest canning scandal: Can canners still trust the Ball Blue Book, cornerstone of the American canning canon? If you like what you hear, make sure to subscribe! Bonus points if you rate us … Continue reading Episode 370: Seeded Cucumbers, Veggie Chili, Vitamix

This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want to help us keep the lights on? Become a member via our Patreon page. … Continue reading Episode 369: Rice Fritters, Fiber Fueled, Sprouting Stuff

In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce hack (recipe below) and now that’s September, we talk summer food memories. If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Want … Continue reading Episode 368: Vegan Mexican, Quick Pasta Sauce, Summer Food Memories

This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really Dan’s. So we asked him to come on and answer them himself. Dan’s list of online sources for bulk staples: Sunflower oil Where to buy: Susquehanna Mills … Continue reading Episode 367: Special Episode Q&A with Dan

In food news this week, the Smithsonian is hiring a permanent curator of food and wine history. In “What’s for Dinner?” Joy is cooking up her favorite dahl. In “How’d You Make That?” Marisa has a muffin recipe: Banana Oat Blender Muffins1 ¼ cups rolled oats1 1/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1 … Continue reading Episode 366: Dal, Blender Muffins, and Melon

This week in food news, we discuss Jezebel’s article on the weird world of Costco influencers. In our What’s for Dinner? segment, Marisa is cooking up streamlined turkey burgers. In our How’d you Make That? segment, Joy is talking about tweaks she’s made to her potato salad method. And we have a wide ranging discussion … Continue reading Episode 365: Turkey Burgers, Potato Salad, and All Things Pasta

In food news this week: Netflix’s ‘High on the Hog’ is essential food TV via the LA Times In our “What’s for Dinner?” segment, we’re talking about making salad dinner-worthy. In our ‘How’d you Make that Segment?” we’ve got skillet jam. We’re also looking ahead to all the summertime eats in store over the next … Continue reading Episode 364: Salad as Dinner, Skillet Jam, and Summertime Eats