Cooking Tips









Archived Shows
August 2010


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The Emperor of Barbecue
It's the height of barbecue season... so, who's at the grill? According to Stephen Raichlin, pretty much everyone--we'll find out what's happening on Planet Barbecue. Later, Janet Zappala gives Mom's heavy Italian dishes a nutrition make-over. And don't think going Vegan means you have to give up Latin fare. Plus, we take on a "little" topic... feast, famine and the rise and fall of civilizations. And much more!

Photo by Flickr User photo_gram / CC BY-NC 2.0

Special Link:
Janet Zappala Video


Edge of the KnifeView the following images from Chad Ward's book "An Edge In The Kitchen: The Ultimate Guide to Kitchen Knives"

  • Mincing: For leafy herbs, gather them into a tight bunch on the board and slice across with your chef's knife.
  • Rondelles: Rondelles or rounds are about as easy as it gets. Peel a carrot, parsnip, or other cylindrical vegetable and slice across at regular intervals. The thickness depends on your final use. You've probably done this hundreds of times. Now you know what it's called.
  • Sharpening knives: Sharpening with watersones or sandpaper uses an edge-trailing stroke
  • Tomato Peeling Tips: Bring a large pot of water to a boil while you core an dcsore the tomatoes. Have a bowl of ice water on hand as well. Immerse the tomato in the boiling water for 20 to 30 secons, or until the skin splits. If you have several tomatoes to prepare, drop two or three at a time into the water. Do not crowd the pot or the temperature of the water will drop below the boiling point and slow things down. Scoop the tomato out of the boiling water and submerge it in ice water bath to prevent any further cooking.

This week's featured recipe:
Vegetable Kabobs with Mustard-Horseradish Butter

This week's featured books:

Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
by Andrew Rimas

My Italian Kitchen
by Janet Zappala

Planet Barbecue
by Steven Raichlen

Down Home with the Neelys: A Southern Family Cookbook
by Patrick Neely, Gina Neely and Paula Disbrowe

Watching What We Eat
by Kathleen Collins

Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers
by Terry Hope Romero

Edge in the Kitchen
by Chad Ward

Potentially Catastrophic Science: 50 Experiments for Daring Young Scientists
by Sean Connolly


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Steamy Summertime
The dog days of summer, hotter n' Hades, or so hot you could fry an egg on the sidewalk. No matter how you say it, it's hot! On today's show we're looking to cool things down. We'll try some no cook recipes and take summer vegetables center stage as well. Plus, a look at hot weather fare in India, Brazilian food with a contemporary twist, and that Amish delicacy, scrapple, goes upscale. Also, a mother-daughter team brews up tea and crafts in Kenya. And ingredients that hide in plain sight.

Photo by Flickr User Lori Greig / CC BY-NC 2.0

Special Links:
Ingredients in Plain Sight
No Cook Recipes

This week's featured recipe:
Brie Cheese, Arugula and Chicken Open-Face Sandwiches

This week's featured books:

The Blue Ribbon Cookbook
by Bruce and Eric Bromberg

Farm City
by Novella Carpenter

The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook
by Leticia Moreinos Schwartz

Eating India
by Chitrita Banerji


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What's Important
Fortunately, for anyone with a diagnosis of diabetes, there's an increasing body of resources to make the adjustment easier. Amy Riolo stops by to give some tips on incorporating the Mediterranean diet into a healthy lifestyle for diabetics. Later, some tips on cooking tofu and a look at ingredients we have at the ready, but often overlook. Just for fun, we'll find out "What the Great Ate," and discover a new work of foodie fiction. Plus, ever hear of the Norton grape? We hadn't either! All that and more, this week on Chef's Table.

Photo by Flickr User caribb / CC BY-NC 2.0

Special Links:
Want to know more about Ismail Merchant films?

This week's featured recipe:
Citrus Avocado Sandwiches

This week's featured books:

The Mediterranean Diabetes Cookbook
by Amy Riolo

What the Great Ate
by Matthew and Mark Jacob

Tales of a Female Nomad
by Rita Golden Gelman

Female Nomad and Friends: Tales of Breaking Free and Breaking Bread Around the World
by Rita Golden Gelman

The Hundred Foot Journey
by Richard Morais

Lay the Favorite: A Memoir of Gambling
by Beth Raymer

The Wild Vine: A Forgotten Grape and the Untold Story of American Wine
by Todd Kliman


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Food Challenge
What does hunger mean to you? We all know physical hunger in varying degrees, of course. But hunger can be a longing for home and the food that represents it. Or, a quest for knowledge about a subject. It's a big word hunger. On today's show we look at the many forms of hunger. We begin by comparing a week's worth of groceries of thirty families around the globe. Then we take a look closer to home and see how rising food costs are affecting the American poor. Plus, pasta for a midnight meal and discover some exotic fruits.

Food Stamp Challenge
Take the challenge and try living on a food stamp budget. A Chef's Table's own Therese Madden tried living on $21 to eat for a week and got creative with lentils. Check out the tasty results

Here's more info on the challenge www.frac.org

This week's featured recipe:
Feed Four For Four Recipe

This week's featured books:

The Art Of Eating by M. F. K. Fisher

The Hungry Planet by Faith D'Alusio and Peter Menzel

The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession by Adam Leith Gollner

A Trail of Crumbs: Hunger, Love and the Search for Home by Kim Sunee

Getting a Grip: Clarity, Creativity, and Courage in a World Gone Mad by Francis Moore Lappe


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