Cooking Tips









Archived Shows
December 2008


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What's totally irresponsible science? Find out on Chef's Table. We'll talk to the designer of some fun projects that will get kids into the kitchen and into science. We'll also hear Chef Coleman's tale of scientific discovery... and why it's a good thing to know what temperature water boils at. We'll also learn how to eat, shrink and be merry - shed those pounds while still enjoying the holidays. And, wow your guests with some simple party food. Later, happy days are here again - it's the anniversary of the repeal of Prohibition. Find out what it was like through the eyes of Jim Beam's great grandson.

Credit: Boil water by ilmungo from flickr.com

This week's featured recipes:
Barbados Chocolate Rum Cake
Shocklate Cheesecake

This week's featured books:

The Science of Good Food
by David Joachim and Andrew Schloss

The Book of Totally Irresponsible Science: 64 Daring Experiments For Young Scientists
by Sean Connolly

Eat Shrink And Be Merry: Great Tasting Food That Won't Go From your Lips To your Hips
by Janet and Greta Podleski

Party Snacks: 50 Simple Stylish recipes to Make You a Popular Host
by A.J. Rathbun

The Modern Baker
by Nick Malgieri

The Wettest County in the World
by Matt Bondurant



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What dishes HAVE to be on the holiday table? There are some flavors that are so much a part of our holiday spirit, they have come to define us. For playwright Eduardo Machado, it's Cuban Roast Pork. For Michelle Bernstein it's a family chicken soup recipe.... from Argentina. We'll also discover some slightly unusual holiday beer traditions. And for some, it isn't the holidays without uncorking champagne. We'll hear about a biography of the remarkable woman who brought champagne to the world, and invented the system of riddling. Plus, the New African American kitchen begins with history and Thomas Keller on a novel way to cook.

Photo Credit: From the Wikipedia page Sparkling Wine Production

This week's featured recipes:
Roquefort Crusted Beef Tenderloin with Caramelized Onion and Mixed Greens



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It's that time of year when we are busy, overwhelmed and running on empty. So, if you're feeling harried, we'll find some simple solutions. Like... hiring a butler. OK that's not possible, but we'll tell you what it would be like to have a real "Jeeves" around the house! And, there's nothing that chocolate doesn't fix. Kallari chocolate provides economic sustenance for one community, and is also saving the rainforest - find out about this unique cooperative. Plus, the history of the bagel, how to buy a good kitchen knife, and our nutritionist on cold and flu season. Learn how to make empanada's for your next party and more.

Photo Credit: From The Kallari Association website

This week's featured recipes:
Ground Beef and Tomato Empanadas

Photo Credit: empanadas for dinner by blmurch from flickr.com

This week's featured books:

Kids Cook 1 -2- 3
by Rozanne Gold

Latin Evolution
by Jose Garces

The Bagel: The Surprising History of a Modest Bread
by Maria Balinska

An Edge in the Kitchen
by Chad Ward

Elements of the Table
by Lynn Rosen



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Whether you're a full-time chef, an interested hobby cook, or just have to get dinner on the table, there's always room for inspiration! On today's show we'll look at teachers, mentors and friends. We begin with Alice Waters talking about the development of her food philosophy. Bobby Flay and Jonathan Waxman weigh in on their mentors. And if you've ever used a cookbook by Julia Child or Marion Cunningham, you'll enjoy their legendary editor, Judith Jones. She talks about life in and out of publishing. Also, one woman's three year quest for an authentic pasta recipe. Plus how losing your job can get you to the Cordon Bleu School in Paris, and Jim Coleman with his memories cooking with his mentor, Madeleine Kamman.

Lost Ravioli
Alice Water's Edible School Project

This week's featured recipes:
Rosemary Citrus Lamb

Pansotti and Walnut Sauce

Lobster and Mixed-Herb Salad

This week's featured books:

Simple French Food
by Richard Olney

by James Peterson

A Great American Cook: Recipes From The Home Kitchen Of One Of Our Most Influential Chefs
by Jonathan Waxman and Bobby Flay

The Art Of Simple Foods
by Alice Waters

The Lost Ravioli Recipes of Hoboken
by Laura Schenone

Mastering The Art Of French Cooking
by Julia Child

The Tenth Muse: My Life In Food
by Judith Jones

Beard On Food: The Best Recipes And Kitchen Wisdom From The Dean Of American Cooking
by James Beard

How To Cook Everything : 2,000 Simple Recipes For Great Food
by Mark Bittman

Paris To The Moon, Through The Children's Gate
by Adam Gopnik

The Sharper Your Knife, The Less You Cry: Love, Laughter, And Tears At The World's Most Famous Cooking School
by Kathleen Flinn

The New Making Of A Cook: The Art, Techniques, And Science Of Good Cooking
by Madeleine Kamman



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