This week it's the secrets behind the seasonings with master cook Julie Sahni, author ofSavoring Spices and Herbs.You may know Julie from her books on Classic Indian Cooking. Now she's traveled the world gathering recipes and information on herbs and spices. Jane and Michael Stern are back again with the best bratwurst picks (possibly the secret ingredient for Super Bowl Success) The Vinegar Man—Lawrence Diggs—shares his ideas on the one ingredient found in almost every kitchen in the world—vinegar. And, the curmudgeon shares her views on cooking sprays.
A look at why Americans are overweight with Dr. Kelly D. Brownell, Professor of Psychology at the Yale Center for Eating and Weight Disorders. Yale Medical School Professor and Taste Expert—Dr. Linda Bartoshuk, sheds some light on why we choose to eat what we eat—the actual physiology of taste (ice cream anyone?) and how the sense of taste affects our lives. Jane and Michael Stern are back again with 3 of the country's best picks for comfort food guaranteed to warm your soul.
With Linda and Fred Griffith, authors of Cooking Under Cover —the definitive guide to stews, braises and casseroles. Who can forget Mom's famous one-pot suppers? This week's recipe,tea-smoked scallops. Gerald Asher, wine editor forGourmetmagazine, talks about his new book Vineyard Tales: Reflections on Wine. Lynne shares some cheese picks of her own plus four great books to help pass these long winter nights.
With Elaine Corn, author of Now You're Cooking and Now You're Cooking for Company, here's a show designed for the beginning cook, with some inspiration for those more advanced! This week's recipe: sautéed chicken breasts. Specialty produce expert David Karp talks about sources for one of winter's greatest pleasures —the blood orange. And what inspires America's greatest chefs? We talk with the co-author of Culinary Artistry, Andrew Dornenburg, about the creative processes of America's culinary artists.