Download Audio (mp3) Some call it the difference between Venice and Mars. For one married man, it's all about sex, love and dirty dishes. On the next Chef's Table, we're having some fun with the battle of the sexes. Judith Jones weighs in on men in the kitchen. Plus, where would the martini be without it? How would you pass hor's douvres? No to mention, every diner in America offers them at the cash register -- we'll hear about the history of the toothpick. But, we'll also get a little serious and talk to Michael Pollen about his acclaimed book, "The Omnivore's Dilemma." Plus meatballs, sushi, and much more.
The Toothpick: History And Culture by Henry Petrosky
Two Meatballs In The Italian Kitchen by Pino Luongo and Mark Strausman
Zen of Fish by Trevor Corson
A Great American Cook by Jonathan Waxman
The Tenth Muse: My Life In Food by Judith Jones
Husbandry Sex, Love And Dirty Laundry - Inside The Minds Of Married Men by Stephen Fried
Download Audio (mp3) No question beef is an iconic American food... from big burgers to thick, luscious steaks. How did we go from the big cattle drive of the West to corn fed agribusiness... and now back again to the resurgence of grass fed? In her book, Raising Steaks, food writer Betty Fussel takes us through the life and times of American beef. Later, Jennifer McLagan helps us "chew the fat" about beef fat... and what she has to say will surprise you. We'll talk to a first generation Australian-Italian chef, and Alexander Lobrano reveals some advice for dining in Paris. Plus, Marion Nestle weighs in on the pet food scandal... how we got there and what we can do about it.
Raising Steaks: The Life And Times of American Beef by Betty Fussel
Fat: An Appreciation Of A Misunderstood Ingredient by Jennifer McLagan
Everyone Eats Lunch by Cricket Azima
Hungry For Paris: The Ultimate Guide To The City's 102 Best Restaurants by Alexander Lobrano
A Baker's Odyssey by Greg Patent
Pet Food Politics: The Chihuahua In The Coal Mine by Marion Nestle
Download Audio (mp3) Everyone's talking about the impact of globalization on the economy these days. But what happens when businesses stay small - or go as far as creating their own local economy? Discover a small community working to keep their dollars circulating within. Wendy Born, co-owner of Metropolitan Bakery, also reveals today's small business challenges. Plus, legendary Chef Mark Vetri stops by to take us on his culinary journey. And, just in time for the holidays... kids etiquette... it's never too young to start! Plus, Dr. Nancy Snyderman with some health tips and spirited gifts from your kitchen.
Small Is Possible: Life in a Local Economy by Lyle Estill
The Metropolitan Bakery Cookbook by Wendy Born
Download Audio (mp3) It's Thanksgiving crunch time... better start prepping! On today's show, Chef Coleman gives you his timeline to make the day a little easier. We'll also discover some new twists borrowed from other cultures and find the ultimate dining spot... right where the food grows. Later, a way to share meals throughout the year. Marnie Old and Sam Calagione feud over wine vs. beer. Also, the secret of great giblet gravy, the history of squash, and how vegans survive the holiday. And, a poet on his odes to food.
Download Audio (mp3) Want to have more fun and less stress in the kitchen? We've got some ideas! Learn the art of potluck. Also, how to include the kids when you entertain. Mark Bittman tells everything about vegetarian meals. Later, our nutritionist gives you advice on what to do when you over-do. And our sommelier, Maureen Petrosky, offers a great no-fat dessert. Plus Chef Tom Douglas on cooking Seattle style at home, and we'll play the last supper chef game.