This week we’re joined by some unusual thinkers on the art of the cookout. First, we get a lesson on barbecue etiquette (who knew) with our favorite duo, Nick Leighton and Leah Bonnema, Hosts of the podcast Were You Raised by Wolves? We get all kinds of tips, from the right way to ask for a family recipe to taking a house tour only if offered by your host. Then, Chefs Sarit Packer and Itamar Srulovich share their techniques and ideas for cooking over live fire. Their latest book is Chasing Smoke, Cooking Over Fire Around the Levant, and they left us with their recipe for Grilled Peaches with Almond Tahini and Charred Endive. Then, it’s pitmaster Pat Martin talking about the whole hog barbecue culture in West Tennessee and how that whole hog style and tradition of BBQ may be on the path to extinction. His latest book is Life of Fire: Mastering the Arts of Pit Cooked Barbecue, the Grill, and the Smokehouse. You can find his recipe for Grilled Green Beans with Memphis Dry Rub.

Broadcast dates for this episode:

• July 29, 2022 (originally aired)
• July 28, 2023 (rebroadcast)

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We took the show on the road and recorded a live event with KUOW about Seattle’s legendary culinary scene. We met up with some of the people who make the city a vibrant place to eat and cook. We spoke to KUOW’s reporter Ruby DeLuna and bestselling cookbook author Kenji Lopez Alt about where to eat. Kara Martin, Program Director of the Food Innovation Network talks to us about Spice Bridge, a food hall dedicated to refugee and immigrant chefs. Also joining us was one of those chefs, Theary Ngeth, the chef of Theary Cambodian Foods, and Angela Dunleavy and Carlin Llorente of FareStart, an organization that helps people break the cycle of poverty with job and life skills training.

Broadcast dates for this episode:

• July 15, 2022 (originally aired)

• July 14, 2023 (repeat)

  
  

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We took the show on the road for Food & Wine's Classic in Aspen, CO at the Wheeler Opera House. First, we welcomed Restaurant Editor Khushbu Shah to talk about restaurant industry trends starting with chefs reclaiming their craft by building systems that allow them to run a restaurant on their schedules and practice "unapologetic cooking." Then Associate Food Editorial Director Chandra Ram joins the conversation to talk about what she's seen in home cooking trends, from translating restaurant-level experiences into a recipe and the lasting change Covid has made in home cooking. Then we talk Southern food with Chef Tiffany Derry of Southern Table and Roots Chicken Shack in Texas. She looks at her relationship to Southern cuisine and how important it is to represent her roots authentically and showcased with a spin. And then, the East Coast editor of The Somm Journal and founder of winewithwanda.com, Wanda Mann, talks to us about the trends in the wine world (hello rosé!) and how people's drink tastes have changed over the last few years.

Broadcast dates for this episode:

• July 7, 2023 (originally aired)

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We’re celebrating 4th of July with stellar cookbook author, Andy Baraghani to talk about fresh and light recipes that will have you spending time with guests and not stuck at the grill. He leaves us with his Juicy Tomato w/ Italian Chile Crisp & Glossy Barbecued Eggplant w/Peanut Salad recipes and sticks around to answer your cooking questions. Then, we sit with Samantha Seneviratne, author of The Joys of Baking to talk us through delicious desserts to serve up this summer. From taking advantage of those seasonal fruits to fun and effortless ideas for your store bought poundcake—the desserts will be the talk of the summer. She left us with her for Nectarine Galette with Sour Cherry Jam and be sure to check out her Fresh Strawberry Pie.

Broadcast dates for this episode:

• July 1, 2022 (originally aired)
• June 30, 2023 (rebroadcast)

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This week, we're talking about summer cooking and how to stay cool in the heat. Carla Lalli Music joins us to talk about her favorite indoor cooking tips for ribs and takes your cooking questions. Carla is the host of Carla's Cooking Show on Patreon, and her most recent book is Where Cooking Begins. Then, we check in with Khushbu Shah, Food & Wine's restaurant editor, about the refreshers you need this summer, cold dessert drinks from all over Asia. From basil seeds and colorful tapioca to adding a savory element to your shaved ice, there's something here for everyone.

Broadcast dates for this episode:

• June 25, 2021 (originally aired)




• June 24, 2022 (rebroadcast)




• June 23, 2023 (rebroadcast)

  
  

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We’re celebrating Father’s Day with Kitty and Al Tait, the dad-and-daughter duo behind Britain’s Orange Bakery and the authors of Breadsong. They talk to Francis about how learning to bake together changed their lives and what inspires them to create their own recipes. They left us with their delicious Fika Buns recipe. Then, we hear the story behind how Kevin Pang, host of the podcast Proof, discovered that his father Jeffrey Pang, had become a viral internet cooking star and how their conversations around food brought them closer. Be sure to check out, How to Make Fried Rice at home and Jeffrey Pang’s Portuguese Coconut Chicken Recipe.

Broadcast dates for this episode:

• June 17, 2022 (originally aired)
• June 16, 2023 (rebroadcast)

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This week, it’s party season with food writer Nicole A. Taylor, bartender Natasha David, and Laundry Evangelist, Patric Richardson

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This week, it's home cooking with the authors of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts. Daniel Holzman and Matt Rodbard bust food myths about cooking with frozen meat, and extoll the beauty of letting butter brown in the pan. Then, we visit J. Kenji López-Alt’s home where he gives us a lesson on cooking his favorite childhood dish, a super quick Japanese take on the Chinese classic, Ma po Tofu. Kenji is the author of the New York Times #1 Bestseller, The Wok: Recipes and Techniques. 

Broadcast dates for this episode:

• May 20, 2022 (originally aired)

• May 19, 2023 (rebroadcast)

  
  

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This week, we spend the hour with the pioneering food radio personality, Evan Kleiman. We talk about her life and all the places food has taken her. She tells us about her travels across Europe fresh out of high school, learning to cook alongside her Italian host family, and falling in love with the cuisine. She went on to open one of the most respected Italian restaurants in the country, Angeli Caffe, in Los Angeles and eventually became the host of the award-winning radio food show Good Food.

Broadcast dates for this episode:

• May 6, 2022 (originally aired)
• May 5, 2023 (rebroadcast)

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This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food & Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it's beloved across the entire world. 

Broadcast dates for this episode:

• April 22, 2022 (originally aired)
• April 28, 2023 (rebroadcast)

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