On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more!

For complete show notes on this episode, https://kitchencounterpodcast.com/192

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the Caribbean. Since I can’t go right now, I’ll do the next best thing and cook up some flavors to transport me there. So fire up the grill, grab some allspice and hot peppers, and join me in the kitchen as we cook my take on Jamaican Jerk Pork.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/191

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/190

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it's diving deep into ancient Roman condiments like Garum or exploring the origins of Adobo, Max delivers witty insights into both recipes and the people who ate them from throughout history. I also get the low-down on Parmesan ice cream! 

For complete show notes on this episode, visit https://kitchencounterpodcast.com/189

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/188

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk of bird. On today's episode we'll take a look at brining; a technique that can help combat dried out meat, pork, poultry and seafood.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/187

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more!

For complete show notes on this episode, visit https://kitchencounterpodcast.com/186

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today’s episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes. Because they are the easiest emulsion to master, we’ll spend some time talking about methods and recipes for vinaigrettes.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/185

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today’s episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other salmon, and what are some tips for preparing them? We’ll cover all that and more as we head to the delta of the Copper River in Alaska.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/184

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

A quick update on The Kitchen Counter Podcast joining the Nitty Grits Podcast Network.