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A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.
217 Episodes
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Pyet DeSpain joins us with her new book - Rooted in Fire: A Celebration of Native American and Mexican Cooking // Kirstin Vracko, Boss Lady of Cheeky & Dry, shares new non-alcoholic wines to ring in the new year // Japanese Okonomiyaki Pancakes - Chef Instructor Rasyidah Rosli walks us through this savory favorite // Mahogany Williams, Founder & CEO of The Pickled Chef, takes us on a deep dive into pickles // Rib Roasts – we delve into cuts, techniques, and holiday inspiration // Eric Tanaka, Managing Partner of TD & Co. shares restaurant-level tips for home cooks // Food for Thought: Tasty Trivia – a special New Year’s addition!
Pantry Wildcards - Clever ways to transform unexpected ingredients into star dishes // Oyster Deep Dive – Lissa James Monberg, Vice President of Shellfish at Hama Hama Co., joins us to explore the briny world of oysters // Comfort Classics – Hot Stove Society Chef Instructor Sean McFadyen guides us through the art of Cottage Pies // Wine & Food Harmony – Winemaker Andrew Januik of Novelty Hill and Januik wineries, together with Executive Chef Jason Northern, share their philosophy on pairing wines with memorable meals // Festive Feasts – we build a Christmas dinner menu that dazzles from first course to last // Food for Thought: Tasty Trivia!
Culinary Travels: From Hawaii’s Big Island to New Orleans’ Big Easy // Holiday Food Gifts with Eliza Ward of Chef Shop // Hearty Barley Soup // Michelle Douglas, CEO of Emergency Food Network, returns to share their mission and community impact // Affordable Meals: From growing up in a big family to today’s budget-friendly cooking // Festive Holiday Cocktails with Belinda Kelly, author of Drink Your Garden // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!
Jeremy Vrablik, Founder of Cascadia Foods — on the power of partnerships, turning wholesale produce into hunger relief and community impact // Eric Tanaka, Managing Partner of TD & Co. - culinary highlights from Mexico City // Tamales & Mole – celebrating Mexico’s iconic dishes // Erin Andrews, Founder and CEO of Indi Chocolate — bean-to-bar magic at Pike Place Market // Chefs Annie, Rasyidah, and Bridget – what the Hot Stove Sisters have in store // Celebrating Christmas German-style with Stollen and Glühwein // And of course, Food for Thought: Tasty Trivia!
Thanksgiving Leftovers: clever ways to transform your feast into new favorites // Chef John Sundstrom takes us inside the Sun Valley Food & Wine Festival // Explore a Bounty Season Menu with Lark Restaurant // Delve into the world of Tofu with Minh Tsai, Founder of Hodo Foods // Holiday Brunch at Home // South Lake Union’s latest beer hall with Tyler Hefford-Anderson of Gourmondo Co. and SLU BRU // And of course, Food for Thought: Tasty Trivia!
We slice into the world of knives with culinary innovator Scott Heimendinger, founder of Seattle Ultrasonics // Celebrating the soul of independent shops with Michael Teer of Pike & Western Wine Shop, guiding Seattle’s wine lovers for nearly 50 years // Thanksgiving favorites: Dressing & Sweet Potatoes – comfort, flavor, and a few surprises // We dish on holiday pies with chef instructor Annie Elmore – from crust tips to crowd-pleasers // A taste of tradition: Italian Panettone with Eliza Ward from Chef Shop // And as always, we wrap up with Food for Thought: Tasty Trivia!!
Cook-Along: A dinner party where everyone cooks together // We explore the art of macarons with Michael Huynh, owner of Macadons in Renton // Swimming Meatballs: Built for Broth // Chef Instructor Rasyidah Rosli walks us through Bao 101: from dough to steam // Pamela Hinckley, Executive Director of Pike Market Senior Center and Food Bank, shares ways to support their essential mission // Author, podcast and TV host Rachelle Belle dishes on Seattle’s boom in Italian-style sandwiches // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
The Hot Stove Society Tasting Panel takes on latke!..Is shortcut savvy or scratch supreme? // Mike Mondello, president and CEO of Made in Washington, brings a dose of holiday cheer // We build a Friendsgiving dinner menu full of flavor and togetherness // Author Cynthia Nims unveils her new 3-Book Box Set Essential Shellfish Collection // Chef Bridget Charters leads a masterclass in fall-filled pasta // We cozy up with soup alongside cook, author, and owner of Soup Club, Caroline Wright // And of course, we wrap up today’s show with Food for Thought: Tasty Trivia!
Holiday Food Gifts by Mail // Braised and Confused: Pot Roast, Beef Stew, and Boeuf Bourguignon – What’s the difference? // Mezze: Building the Ultimate Mediterranean Spread // We celebrate the last week of National Seafood Month in our Seafood 101 series, talking Alaska Bering Sea crab and Pacific whiting // Author Willi Galloway joins us to talk about her books Grow Cook Eat: A Food-Lover’s Guide to Vegetable Gardening and the new cookbook Veggies for Breakfast: 100 Delicious Vegetable-Focused Recipes for Healthier Mornings // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
James Beard Award winner Dorie Greenspan shares her newest ode to simple stunning cakes: Dorie’s Anytime Cakes // It’s gravy season—let’s talk drips, drizzles, and decadent pan sauces // Celebrate National Seafood Month with Chad See of the Freezer Longline Coalition // Chef Instructor Rasyidah Rosli takes us inside the world of Dutch babies – sweet, savory, and sky-high // Chef Instructor Annie Elmore leads a Fried Rice Master Class: technique, texture, and flavor layering // And of course, we wrap up with Food for Thought: Tasty Trivia!
Turkish cuisine from Becky’s travels // Chef Lyle Kaku shares Barking Frog’s fall menu at Willows Lodge, celebrating 25 years in Woodinville Wine Country // What makes a great stuffed pasta? // Port of Seattle Commissioner Fred Felleman joins us for National Seafood Month to spotlight Fishermen’s Terminal, sustainability, and the Port’s investment in our region’s seafood economy // Dick Stevens previews the James Beard Foundation’s Taste America event in Seattle // We dish on favorite recipes for the new Neb menu // And we’ll wrap up with Food for Thought: Tasty Trivia!!
Our upcoming somewhat-annual Ribollita and Nebbiolo party // Russ Flint owner of Rain Shadow Meats // Porchetta, I love ya! Tips and tricks for one of our favorite dishes // October is National Seafood Month – we dive into wild Alaska Pollock and Mentaiko with Craig Morris and Captain Dave Helmersen // How to make the best tzatziki at home // Chris Upchurch, Head Winemaker at Upchurch Vineyard // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!
Chef Bridget Charters shares the vibrant flavors and traditions of Turkish cuisine // We celebrate fall squash with Frank Genzale Jr., President of Charlie’s Produce Seattle // We’re getting a jump on Thanksgiving with Tom’s newly released Hot Stove class // In honor of National Seafood Month, Katie Gatto from Keyport dives deep into the world of Alaskan king crab as part of our Seafood 101 series // Eliza Ward from Chef Shop leads us on a craft chocolate tasting journey // Christina Wood, chef and owner of Temple Pastries, introduces her new book Pastry Temple: Baking with Inspired Flavors
We’re celebrating 25 years on KIRO Radio – a milestone built on stories, flavor, and community! // Amy Pennington - writer, author, and former producer – shares smart, seasonal strategies for preserving the fall harvest // Eric Tanaka, managing director of TD & Co., reflects on our shared journey and the shifting landscape of the restaurant world over the past 30+ years // Leslie Kelly, food & travel writer, brings tales from her culinary road trips // We hear from a few of our listeners – thank you for being part of the ride // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
Joel Gamoran, CEO of Home Made, joins us to explore how cooking shows have evolved—and how chef creators are reshaping food media // We dish on butternut squash: bold flavors, cozy tips, and kitchen inspiration // James Shakelford, CEO of Lifelong, shares their mission and previews next week’s Dining out for Life event // What makes the perfect madeleine? We crack the shell on this French classic // Jesse Parker, Master Blender at Doc Swinson’s, pours us a taste of American whiskey tradition and innovation // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!
Pan-Seared Steaks and Sauce Pairings // Jacques Pépin turns 90, and he’s still whisking up opportunity. He and Rollie Wesen join us to talk about their foundation - its mission: to improve lives through culinary education // We celebrate National Cheeseburger Day with Eric Tanaka // Gloria Hatcher-Mays of the Rainier Valley Food Bank and chef-author Becky Selengut share their work and culinary advocacy // We build a Harvest Season Supper – course by course // What’s In Your Fridge? We make dinner from your fridge confessions // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
We preserve the flavor of summer with a batch of vibrant basil pesto // Jillian Moore of Mom’s Micro Garden shares the big impact of tiny greens // Shawna Perez of Sasquatch Family Farms brings pork, lamb, and a mission to nourish land, animals, and community // Deborah Tuggle, President of Bite Me Cookies, shares the bold spirit behind her sweet empire // We dive into Paella – with crispy socarrat and Pacific Northwest bounty // We steam things up with a look at when – and why – to use a bamboo steamer // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
We toast fregola - Italian pasta pearls with a nutty bite // Celebrate the height of Washington sweet corn season // Gear up for a Labor Day cookout // Dylan Joffe, owner of Little Thing on Beacon Hill, shares the charm of independent wine shops and thoughtfully curated bottles // We delve into savory Italian pastries with chef Bridget Charters // The Hot Stove Society Tasting Panel churns through a delicious debate: butter // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!
Sean Hartley, Operations Director of TD & Co., shares the craft behind a perfect tonic // Chefs Matt Fortner and Annie Elmore stir things up with their upcoming class, Cooking, Drinking, & Cursing // We celebrate the peak of tomato season—juicy, ripe, and irresistible // Food and travel writer Leslie Kelly dishes on the latest in the local food scene // Hot Stove Society’s Rasyidah Rosli and cookbook author Patricia Tanumihardja share Indonesian cooking techniques from Pat’s latest book in their upcoming class, Mortar & Pestle // The Hot Stove Tasting Panel takes on a juicy debate: What’s the best ground meat for burgers? // And we wrap things up with Food for Thought: Tasty Trivia!
Leftover Salmon Reimagined: A fresh take on yesterday’s fish // Mother-son authors Jyoti and Auyon Mukharji share their new book Heartland Masala: An Indian Cookbook from an American Kitchen // Explore the world of amaro: Jamie Hunt of Fast Penny Spirits on bitters, bottles, and bold flavors // Summer Taco Party: Chef Eric Tanaka helps us build the ultimate spread // NW Summer Chanterelles: Pacific golden mushrooms and how to cook with them // Multicourse Summer Supper: A seasonal menu roundtable // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!
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Kind of dropped the ball on the fond info. Fond has nothing to do with a stock. Should have been included with the deglazing question as well.