If you know the food scene in Washington State, you know about the wildly popular Herbfarm Restaurant. You also know that getting a reservation there is all about the luck of the draw. They open their phone lines only twice a year for bookings and within hours every space for the next six months is filled! The reason is executive chef Jerry Traunfeld's cooking. Chef Traunfeld, author of The Herbfarm Cookbook, unveils some new tricks for getting maximum flavor from herbs and flowers, some of which you've probably never heard of. His recipe for Lemon Verbena Sorbet showcases the herbal spin this talented chef gives his food.
Jane and Michael Stern are eating stellar Italian sausages in West Virginia, of all places. Grilling guru John Willoughby (of License to Grill fame) is back with a recipe for Asian Spice Rub that supports his claim that sometimes it's better to rub than soak. Our food scientist Shirley Corriher, author of Cookwise, has the final word on flavored oils. Are they safe? We'll find out. We'll learn how a Cherokee farmer is bringing her people back to their food traditions, Lynne finds a great place to eat in New York, and she'll also take your calls.