Food scientist Shirley Corriher joins us to share her food freshness tips and to diagnose your culinary dilemmas with her inimitable Southern style. We talk with Karen Brooks, coauthor of the hit summer book Patio Daddy-O. Al Sicherman is back with a report from the Food Marketing Institute Show and has a "Stupid New Products Parade." Lynne takes your calls, recommends Southern cookbooks, and takes to the field in this week's episode of "Stump the Cook."
It's time to hit the road with Jane and Michael Stern, authors of Eat Your Way Across the USA. Fish specialist Mark Bittman shares his insights on fresh as compared to frozen. We talk to chef Francois Maeder about gourmet rafting in the Santa Elena Canyon. Lynne takes your calls, answers listener mail, and challenges another contestant in this week's "Stump The Cook".
It's an entire hour devoted to chocolate with Alice Medrich, author of the award-winning books Cocolat: Extraordinary Chocolate Desserts and Chocolate and the Art of Low-fat Desserts. Check out this week's recipe, bittersweet chocolate truffles "Maison." Commentator Euan Kerr lauds haggis, the "Great Chieftan o' the puddin' race." Were you wondering what to serve to honor poet Robert Burns birthday? Specialty produce expert David Karp celebrates the Chinese New Year with the pummelo, and Michael Coe, author of The True History of Chocolate (coauthored with Sophie Coe) walks us through the origins of chocolate.
This week on the Splendid Table it's the food of Vietnam with Mai Pham, author of The Best of Vietnamese and Thai Cooking. Specialty fruit expert David Karp reports back from a recent trip to Australia. Conductor Christopher Hogwood introduces us to a 17th-century chef with some very modern ideas on the art of vegetable cookery. Lynne answers listener mail, takes your calls, and enters the ring for another round of "Stump the Cook." This week's recipe: rice paper-wrapped salad rolls
Steve Jenkins is author of the Cheese Primer and one of the country's leading and most opinionated authorities on cheese and cheesemaking. Steve will sort out the Muensters from the Munsters! Here is a list of Steve's favorites to take to your local cheesemonger. Mary Ewing Mulligan dusts off a few of her favorite Cognacs and sheds some light on those mysterious label markings. If XO looks like your favorite scrabble word and VSOP something you might find on an invite, then you'll want to take an educated look. Lynne offers up another recipe in "Beyond Takeout," a segment devoted to getting fast good food on your family table.
A look at Americans and food—why we eat what we eat, with anthropologist Sidney W. Mintz, author of Tasting Food, Tasting Freedom.
Need some advice on how to throw a really great party? Join us for a look at entertaining with one of the doyennes of good living, Alexandra Stoddard, author of Gracious Living in a New World. She brings us her knowledge and enthusiasm for living well. Whether you're entertaining friends or home alone for the evening, a cheese plate is an indulgence you won't want to miss, and cheesemonger Steve Jenkins gives us a few ideas for a memorable meal. Mindy Marin, author of The Secret to Tender Pie—America's Grandmothers Share Their Favorite Recipes, talks about her quest for those closely held secrets lurking in grandmother's pantries! CONGRATULATIONS! Among the recipient's of last Monday's James Beard Awards were Splendid Table regulars Jane and Michael Stern ("Best Magazine Series" for three articles in their "Two for the Road" series) and Steve Jenkins ("Reference and Food Guides" for his book Cheese Primer). Hats off from all of us at the Splendid Table. Lynne answers listener mail and challenges another contestant in this week's "Stump the Cook." Today's recipe: Alexandra Stoddard's welcome crudite
A look at food additives with Ed Blonz, author of the Your Personal Nutritionist series. What exactly is gluconic acid and isopropyl citrate and do we want to be eating them? Master of Wine Mary Ewing Mulligan explains wine labeling. We talk to the creators of Starchefs.com about their site and the Monday, May 5, live netscast of the annual James Beard Foundation Awards Ceremony (this is Oscar Night for the culinary world). Lynne answers listener mail and challenges another listener in this weeks episode of "Stump The Cook." This week's new recipe: homemade crème fraîche.
Food scientist Shirley Corriher will diagnose your culinary dilemma with southern style. Jane and Michael Stern venture to Brooklyn to visit Lundy's— Once the world's largest restaurant (now a mere 800 seats) it remains a boisterous Brooklyn dining hall. Specialty fruit expert David Karp delves into the exotic cherimoya. Lynne answers listener mail, and challenges another contestant in this weeks "Stump The Cook." This week's new recipe: steamed broccoli with chile oil.
Authentic Mexican with legendary chef and restaurateur Rick Bayless. This week's recipe: essential roasted tomato-jalapeno salsa, plus some simple and flavorful ideas on how to use it.