Fragrant, warm and spicy, luscious and creamy; It’s everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an hour. On today’s episode we’ll cook Mulligatawny.

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On today's episode we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught in Alaska, and how can a home cook get the best results when preparing it? We cover it all as we go deep on black cod with Sena Sea.

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Thanksgiving is just around the corner here in the U.S., so it's time dust off our pie pans and figure out our turkey plans. On today's episode we start with dessert first! We'll talk pies with Genevieve Ko of the New York Times Cooking. Then we check in with bonafide Butterball Turkey Talk-Line Expert Samantha Woulfe for some bird-flavored tips and tricks. What if a turkey is not in your plans this year? Jeanine Donofrio of Loveandlemons.com stops by to share ideas for making veggies the star of your table.

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The Halloween special is back! Once again Chris joins me in the dining room and we do a tasting of a wide variety of snacks (we use that term loosely here). Some were surprisingly gross, some better than we expected. It was all a lot of fun!

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On today's Smorgasbord episode we take a look at the delicious combination of Vietnamese caramel sauce and brussels sprouts. Then we learn how to make your stainless steel cookware less "sticky" by taking advantage of the Leidenfrost Effect. We wrap up with a short review of Sean Sherman and Beth Dooley's excellent book, "The Sioux Chef's Indigenous Kitchen."

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Hot days give way to cool evenings as the season transitions from summer to autumn. It’s the perfect time for a light comfort dish. Today we are heading to the kitchen to cook a favorite North Indian dish of red lentils, onions, tomatoes and spices called Masoor Dal. The recipe is simple enough to make on a weeknight and the bright spices will warm you up on a brisk fall day.

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Preserving food by canning can be an extremely rewarding pursuit. It can also seem complicated, mysterious, or even a bit scary to anyone who has never done it. In today's episode we take a high-level look at canning, including basic concepts, equipment, and the importance of using trusted, tested safe recipes.

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Knives are the workhorses of the home kitchen. No matter what you plan to cook, chances are a knife will be involved in the preparation of your meal. While a knife won't directly impact how your food tastes, a good sharp knife can make your time in the kitchen safer and much more enjoyable. In this episode we'll take a look at different types of knives and materials, caring for knives and even ideas for when it comes time to sharpen your knife.

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These buttery sponge cakes masquerading as delightful shell-shaped cookies are one of my favorite sweets. Madeleines are perfect with a cup of tea or coffee, or as a unique treat at your next get-together. They aren't easy to find, but they are relatively easy to make. With a few common pantry ingredients and a madeleine mold, you can bake up a batch of these golden wonders in no time. Join me in the kitchen and let's bake madeleines.

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On today's episode we head into the kitchen with some essential Caribbean ingredients to make one of Puerto Rico's signature dishes. Mofongo is a comforting plate of fried green plantains, pork cracklins, and garlic all mashed together and served with a sauce or soup. It's an easy dish that can be put together for a weeknight meal or incorporated into your next Caribbean-inspired feast.

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