Archived Shows
June 2004

06/05/04
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Why is duck so intimidating to cook? After all, it's basically a chicken that swims. Well, with an explosive layer of fat. During this hour, we'll learn how to buy and prepare this versatile bird. Our guest is James Peterson, author of "The Duck Cookbook." Later, we'll visit the National Restaurant Show to find out what the next big restaurant fad will be. Then we'll hear about Sundance Film Festival winner "Supersize Me" and find out what happens when you eat all fast food, all the time. Finally; organic, locally produced foods taste great, but are often expensive and difficult to find. We'll discuss getting the most out of our food, and find out where we can compromise, and where we shouldn't. Our guest is David Joachim, who has written "Fresh Choices: More than 100 easy recipes for pure food when you can't buy 100% organic."

This week's featured recipe:
Duck Breast Salad

06/12/04
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Father's Day is around the corner, so let's fire up the grill and cook some manly food for dad. First, we'll get some tips on grilling chicken to perfection every time. Jim's guests are Cheryl and Bill Jamison, they have written "Chicken on the Grill." Later, we'll pick out some new grilling tools for dad, and try new recipes for wings. British chef Rick Stein joins us to give us a complete guide to cooking and buying seafood, and we'll talk about nutritional advice for men what to eat, and what to stay away from.

This week's featured recipe:
Korean Style Chicken Wings

06/19/04
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It's great for cooking, delicious for dipping, and gives salad a finishing touch; olive oil is a staple ingredient in American kitchens. And the best part is; it's not even bad for you! During this hour, we'll find out how to pick a great bottle of olive oil, and which oil works for which cooking method. Jim's guest is Tim Balshi, owner of Aguibal Olive Oils in Spain. We'll also hear from cooking teacher and writer Kate Hill, who lives on a barge in the Gascony region of France. Then, we'll visit a wine maker from a generations-old vineyard in Germany's beautiful Rhine Valley. Later , we'll hail a New York cab and find out why cab drivers are the real culinary experts in this food-obsessed city.

This week's featured recipe:
Halibut Fillets Sauteed with Olive Oil and Vermouth

06/26/04
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July Fourth is a celebration of what makes our country unique. On today's show we'll talk about one of our nation's favorite ingredients; chocolate. Jim's guest is Lora Brody, author of "Chocolate, American Style." We'll also stop by an exhibit that celebrates this sweet treat. In recent years, Americans have developed a voracious appetite for anything that involves food - food shows, cookbooks, kitchen gadgets. Despite our increased interest and knowledge, there are still those basic questions that baffle home cooks. We'll get help from acclaimed culinary teacher Perla Myers. She has written "How to Peel a Peach." Later on, we'll visit the Kluge winery outside of Jefferson's Monticello - and toast our national holiday with a glass of sparkling wine. Finally, summer means vacation season. We'll talk to a dad who answers the question, "are we there yet?"

This week's featured recipe:
Red, White & Blue Chocolate Cupcakes