Hot Stove Radio

Food in the News // Lane Hoss, President of Les Dames d’Escoffier – Seattle, on championing women in food, beverage, and hospitality // We’re going to gain insight about the bounty of late summer produce including stone fruit, tomatoes, zucchini, eggplant, and peppers // September is Eat Local Month is WA State and Shannon Bly of Whidbey Island Grown Cooperative, inspires us on how to celebrate // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD and Co. – Building a Cooking Class // Heirloom Tomatoes with Amy Dietrich, Farmer and Owner of Frog Hollow Farm in Walla Walla // Summer Tapas Party // The Perfect Bloody Mary with Demitri Pallis, Founder of Demitri’s Gourmet Mixes // Pie Crust – Ingredients, Techniques; Results // Stuart Lane, Executive Chef of Spinasse and Artusi, gives us the inside scoop on hisupcoming cookbook, SPINASSE: An American Love Letter to Piemonte Cuisine // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Loretta shares Prosser Farm Tales // James Shackelford on Lifelong’s mission, services, and community impact // Behind the Scenes at TD & Co. – Q&A // Cookbook author Cynthia Nims on Wisconsin foodways and her latest culinary travels // Cheung Fun: The Art of Rice Rolls // Luuvu Hoang, food photographer and F&B connector, links Japanese artisan producers with Vietnam // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Announce the winner of Oxbow Farm & Conservation Center’s Family Dinner on the Farm two-ticket giveaway // The Art of Leftovers - Summer Edition // Brad Cilley, Director of Northwest Travel Service, talks river cruises and small-group wine, food, and garden tours // Sparkling wine with Kenny McMahon, Winemaker and Owner of Arabilis Wines // Black, Blue & Wild - Making the Most of Summer Berries // Morning Grill, Evening Chill - Cook Early So Dinner’s Done Before the Day Heats Up // Asian Flavors with TAK Kunimune, Founder & Owner of Mixed Pantry // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co – Q&A // Chef Jason A. Vickers and Melissa Husby, Director of Engagement at Oxbow Farm & Conservation Center, talk about Family Dinner on the Farm // Making the Most of Summer Farmers Market Bounty // Matt Broussard, Seattle chef and creator behind @ACookNamedMatt, debuts his newcookbook, Now We’re Cooking: All-Purpose, Laid-Back Recipes // Chef Rasyidah Rosli teaches Singapore Hawker Fare and International Street Foodclasses // Summer Wines with Michael Teer of Pike and Western Wine Shop // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Tom’s Culinary Travels: Scotland – Beyond the Stereotypes // J.R. Head blends two lifelong passions - sushi and giant movie monsters - with a sushi pop-up at The Carlile Room // Behind the Scenes at TD & Co. – Q&A // Mixologist and cocktail and cookbook author Nick Mautone takes us on a deep dive into summer cocktails // Celebrating Summer Tomatoes // Christina Conrad, food coach and founder of Foodie With a Life, shares the inspiration behind her new Supper Club program and her approach to gathering with ease // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Ordinary to Extraordinary – Sweet Corn // Ahmed “Suli” Suliman, Chef/Owner of Café Suliman and his new Arabic-inspired cocktail bar ShibShib // The Hot Stove Society Tasting Panel takes on store-bought puff pastry // Liane and Greg Bennett, Co-Founders of Trade Eights Cocktails // Grilled Salmon for Summer // Aaron Lindstrom, Owner and Chocolate Maker of Coco Legato // And we wrap up today’s show with Food for Thought: Tasty Trivia!

The Ultimate Caesar Salad // Tawfik, Owner of Café Yemen in Renton, brings the soulful flavors and hospitality of Yemen to the Hot Stove kitchen // A walk through of Julia Child’s Birthday Celebration Menu // Emily Ritchie, Executive Director of the Northwest Cider Association, takes us through the world of cider // Somm Showdown at Neb - Sake vs. Wine with Quan Liang of Sake Noire and Chef Jesse Elliott of Neb // Mehdi Boujrada of Villa Jerada shares spices, sauces, and spreads that tell stories of Moroccan and Levantine cooking // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – Questions from a listener // Ordinary to Extraordinary - An Ultimate Fish Sandwich // From Pantry Wild Cards to Delicious Dishes // Washington Wine with Luanne Holden-Boushey of Boushey Vineyards, previewing the Auction of Washington Wines’ Winemaker Picnic // The Art of Thai Beef Salad // And as always, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Producer Becky shares highlights from her culinary adventures along the Oregon Coast // Joe Sundberg of Old Salt Fish & Bagels and Rupee Bar talks bagels, smoked fish, and neighborhood restaurants // Summer Relishes: Sweet, Sour, Crunchy, and Bright // Chef/owner Eric Banh celebrates 15 years of Ba Bar, from Vietnamese street food to noodles and cocktails // Behind the Scenes at TD & Co. – Q & A // Chef Eda Martin of Cocina Casera brings South American flavors, inclusive cooking, and food science // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

We go behind the scenes of our Big Island Chicken Pop-Up // Logan Cox, Chef/Owner of Restaurant Homer and Milk Drunk, joins us // David Burger, Executive Director of Stewardship Partners, talks Feast on the Farm // Planning a 4th of July Menu // The Hot Stove Society Tasting Panel takes on frozen pork & vegetable potstickers // Author Bobby Hicks shares his new book, Retro Recipes: Vintage Dishes with a Modern Twist // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Making the Grade: Lessons from Tom’s Ultimate Steak Class // Summer Gardening with Master Gardener, Writer, and Author Willi Galloway // Hot Stove Society Tasting Panel - Canned and Jarred Artichoke Hearts // Breaking Bread with Ben & Megan Campbell of Ben’s Bread Co. // Ordinary to Extraordinary – Summer Sandwiches // And we’ll wrap up with Food for Thought: Tasty Trivia!

Father’s Day Feast - Two James Beard Chefs, Two Menus // Traveling Food Correspondent Leslie Kelly shares culinary adventures from Iceland // Ordinary to Extraordinary – Taco Bars & Bowls // Celebrating Washington Strawberry Season // Behind the Scenes at TD & Co. – Q & A // La Mar Bellevue brings Peruvian cebiche to the studio with chefs Kaoru Chang and JP Fung // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Culinary Travels - Munich // Mark Ryan McNeilly – Owner and Winemaker at Mark Ryan Winery, shares the winery’s latest releases // Celebrating Copper River Salmon Season // Laurie Fleek, General Manager of Made in Washington joins us with Father’s Day gift ideas and local maker stories // Behind the Scenes at TD & Co. – Q & A // Ryan Reiter, President of Northwest Marketplaces, helps us kick off farmers market season // We wrap up today’s show with Food for Thought: Tasty Trivia!

Culinary Travels through Budapest // Lori Matsukawa, Emmy Award-winning journalist, author, and speaker shares her new book Being There: Memoir of an Asian American Journalist // Kirstin Vracko, of Cheeky & Dry non-alcoholic bottle shop, and award-winning scientist Randy Reed with their new Terpene Spritz // The Ultimate One‑Chicken Menu with Chef Annie Elmore // Chefs Mac Tadie & Sten Langsjoen - AsterPantry.com, the Chef‑Run Pacific Northwest Recipe Hub // And we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – Q&A // Mark Takagi – Senior Manager & Trainer, Wine, Beer & Spirits at Metropolitan Market // Jules Houser of Flower Chef Foods is back to talk gluten free pasta // Rachel Belle, Food Writer, Author and podcast & TV host, sharing the new season of “The Nosh” on Cascade PBS // Grant Crilly – Executive Director and co-founder of ChefSteps, taking us on a deep-dive into chocolate chip cookies // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Tom’s Culinary Travels through the UK // Comedian Gus Constantellis on honoring his mother’s legacy with..."My Greek Mom’s Recipes: She died. I wrote this cookbook." // What’s cooking at T-Mobile Park? Executive Chef Craig McAlister on feeding Mariners fans // What are baby artichokes and how should you be using them? // How to shake off a cooking slump // And we’ll wrap up with Food for Thought: Tasty Trivia!

Shortcut or Scratch: Roast Chicken when to go all - in and when to grab the bird on the way home // Eliza Ward cracks open the world of pepper // Behind the Scenes at TD & Co. – Q & A with our Operations Director Sean Hartley // Retro Dishes Worth Bringing Back // Georgian cheese-filed bread, khachapuri with Chef Rasyidah Rosli // Quick Dessert Go-Tos // And we’ll wrap up with Food for Thought: Tasty Trivia!

Mother’s Day Supper Inspiration // Vivian Irving, owner of The Book Larder, shares her new springtime cookbook picks // The Hot Stove Society Tasting Panel dives into mustard-based BBQ sauces // Annie Atherton of Explore Seattle Southside and Jose Paulino of La Palmas Restaurant unveil Seattle’s new World Table District // Chef Annie Emore brings fresh ideas for Mother’s Day Brunch // Katherine Anderson shares her beautiful book, The London Plane Flower & Cook Book // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Greek Suppers – Spring Edition // Bright Spring Vegetable Risottos // Lingcod: The Pacific Northwest Spring Catch // The River Café in London // Stretch Your Beef – smart ways to make it go further // Polina Chesnakova joins us to talk about her new book, Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Celebrating Seattle Restaurant Week April 19 – May 2 // Pamela Hinckley, Executive Director of Pike Market Senior Center and Food Bank, joins us to preview the upcoming Stone Soup Luncheon // The Hot Stove Society Tasting Panel gets saucy with a deep dive into BBQ sauce // Chef/Owner Harold Fields stops by with his savory favorites from Umami Kushi // Chef Rasyidah Rosli brings the flavors of Morocco to the studio // Diana Fryc, Partner of Voodoo Brands & President of Naturally Seattle, shares insights from the world of food and branding // And as always, we close with Food for Thought: Tasty Trivia!

Fired Up for Spring – getting your grill dialed in for the season // Doug Farr, Executive Director of the Seattle Farmers Market Association with news from the South Lake Union Farmers Market // Ordinary to Extraordinary – Pacific Halibut // Tan Vinh, food and drink writer at The Seattle Times // Behind the Scenes at TD & Co. – Q & A // Spanish cuisine with Chef Oscar Amador and Joe Mikulich of La Loba // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!

Cook Like a Chef - The Power of Mise en Place and the habits that set you up for success in the kitchen // Japanese Culinary Travels with food & travel writer Leslie Kelly // Ordinary to Extraordinary – Roast Leg of Lamb, from classic to show-stopping // Spring cocktails with mixologist and cookbook author Nick Mautone // Junior Chef Camp with Annie Elmore // Nicole Langdon of World Spice – building flavor with spices // Food for Thought: Tasty Trivia!

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!

Grocery Store Specials – the deals worth building dinner around // Chef Nathan Lockwood on Whole-Animal Cooking at Carrello & Altura // Behind the Scenes in the Restaurant Business – Q & A // Toni and Shaun Thomas of Blk Pepper Catering Company // Ordinary to Extraordinary – Spring Salads // Elizabeth Liu, CEO of Crowd Cow, an online marketplace for premium meat and seafood // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Weekly Grocery Store Specials – the deals worth building dinner around // Michela Tartaglia, owner and chef of Pasta Casalinga in Pike Place Market, shares her new book - An Apple a Day: 25 Surprisingly Universal Idioms and Their Origins // From Ordinary to Extraordinary – Spaghetti & Meatballs // It’s time to sow your garden - Amy Pennington guides us on what to plant now // We dive into home-cured gravlax // Ham El‑Waylly, New York–based chef shares his new book – Hello Home Cooking: Do-Able Dishes for Every Day // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Grocery Store Specials - the deals worth building dinner around // We dig into spring flavors with Pastry Chef Linnea Scott of Ben's Bread // Behind the Scenes at TD & Co. - Q & A // Country singer-songwriter Hanna Dasher shares her new book - Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin's // Kevin Smith and Polly Yakovich, co-owners of Beast & Cleaver and Little Beast talk restaurants and a butcher's zero-to-no-waste playbook // And of course, we'll wrap up today's show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. Q&A // Roman-style pizza by the cut with brothers Forrest Colin Brunton of their new Roma Roma on Capitol Hill // Palace Kitchen turns 30 – a celebratory March menu // Wing Lam, chef/owner of Izakaya Supa Banana and manager Sonny Petosa on their modern izakaya experience in Redmond // Yasuaki Saito  -- craftsmanship, fermentation and neighborhood restaurants at Saint Bread, The Wayland Mill, Tivoli and Post Alley Pizza // The Importance of Immigrants in Our Restaurants // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – The Business Q&A // Lora Lee and Rick Misterly share their Summer Farm & Culinary Workshops // Eggs Benedict – from classic to creative // Anne SanGiovanni, Co-Founder of Orasella – the story behind the reimagined American cocktail cherry // Homemade pita and chicken shawarma with Chef Instructor Annie Elmore // Stuffed flank steak // Food for Thought: Tasty Trivia!

Tom’s Big Island Bites - the standout flavors he found on Hawai‘i Island // Efrem Fesaha, CEO & Founder of Boon Boona Coffee, on scaling a mission‑driven coffee company rooted in East African tradition // Roast Duck - crisp skin, rich flavor, and the techniques that make it shine // Traveling food correspondent Leslie Kelly, back from NOLA with stories from a post-Katrina volunteering reunion and the meals that shaped it // Behind the Scenes at TD & Co. - The Business Q&A // A Journey Through Persian Cuisine with mother‑daughter duo Farah Shirazi and Shadi Ghaibi // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Ordinary to Extraordinary: Rainbow Trout // Valentine’s Menu Inspirations: Three Different Lenses // Chef Danilo Amato guides us through Tuscany’s Maremma region and the craft of making olive oil with PicNic Table Italy // The Hot Stove Society Tasting Panel dives into fresh, vibrant salsas // Internationally acclaimed pastry chef and psychologist Helen Goh joins us with her new book Baking and the Meaning of Life: How to Find Joy in 100 Recipes // And of course, we’ll wrap up the show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co.: Sharing Perspectives on the Business · Big Game Bites & Bowls · Air Fryer vs. Convection: What’s the Difference? · A Deep Dive into BBQ with Jeff Knoch and Jeremiah Marleau of Jeff's Texas Style BBQ · Chef Instructor Danae McLaughlin guides us through designing a Valentine’s menu that wows · Eliza Ward of ChefShop inspires us with sweet and spicy Valentine’s ideas · And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia,

Cozy Winter Dishes That Freeze Like a Dream // Artisanal Salami with Bob Blade, Founder of Salt Blade // Ordinary to Extraordinary: Mussels & Clams // Gluten-Free Baking with Laureen Skrivan, Owner of Wren’s Nest Baking Co. // The Art of Pho with Chef Annie Elmore // Hot Stove Society Tasting Panel Takes On Canned Tomatoes // Food for Thought: Tasty Trivia!

We kick off National Soup Month with a cozy bowl of tomato soup // What restaurant teambuilding looks like behind the scenes // Commercial kitchen cleaning and food safety lessons for the home cook // A pickle‑powered conversation with Dylan Randolph of Bonnie B’s Pickles & Hot Dogs at Pike Place Market // Chef Bridget Charters takes us into Italy’s Food Valley, Emilia-Romagna // Mike Mackley of Old Stove Brewing Co. and Robin Anderson of the Seattle Aquarium join forces for ocean-minded good // And we close with Food for Thought: Tasty Trivia!

We dig into iconic New Orleans dishes –Gumbo, Jambalaya, and Étouffée // A look at food trends that actually panned out in 2025 - and what’s heating up for 2026 // Smart strategies for building a better pantry in the year ahead // Traci Williams brings us the charm of her Teanaway Country Store and the rise of functional beverages // A winter Paella that turns dinner into a celebration // Pastry Chef Brittany Bardeleben of Hot Cakes inspires us with sweet ideas for the new year // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Citrus Season Begins - we kick things off with bright, peak‑season inspiration // Fermentation Deep Dive // Michelle and Jaimon Westing of Symbiotic Cultures share the craft behind living foods // New Year Flavor Moves for 2026 - resolutions for a smarter, more delicious year // Best Bites of 2025 - food and travel writer Leslie Kelly brings her standout tastes of the year // Tasting Panel: Potato Chips - the Hot Stove crew crunches through a salty lineup // Crunchy Red Fruit - Master Sommelier Jackson Rohrbaugh joins us to talk about his wine club and new Fall City shop // Food for Thought: Tasty Trivia - we wrap the show with a spirited round!

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!!

It’s peak season for Washington melons – small, sweet, and full of flavor // We’re talking summer skewers – grilled meats, seafood, and more // We dive into the world of crunchy, satisfying lettuce wraps // David Burger, Executive Director of Steward Partners, joins us to preview Feast on the Farm, coming up this September // Chef Danae McLaughlin dishes on what the Hot Stove Sisters have in store // Alex and Peter Apostolopoulos from Hellenika Cultured Creamery at Pike Place Market stop by with their live churning cart // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

Demystify the art of soufflé // Celebrate the classic French dish ratatouille – perfect for summer produce // Dive into Washington’s stone fruit season with apricots, peaches, and plums // Father-daughter duo David and Ariel Holcomb share their passion for crafting heirloom-quality tools and homeware through Holcomb Studio // Chefs Annie & Danae dish on what the Hot Stove Sisters have in store // Chef Eric Tanaka stops by to talk okonomiyaki—Japan’s beloved savory pancake  // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Loretta shares tales from Prosser Farm // We dish on staff meals – and how they fuel restaurant camaraderie and culinary inspiration // We dive into Tom’s Tuscan Bread Salad // We chat Auction of Washington Wines with Jamie Peha and winemaker Jean-Francois Pellet of Pepper Bridge Winery and Amavi Cellars // Chef Danae McLaughlin brings bold flavor with Jamaican dishes // Rachel Belle returns, tackling the great condiment conundrum – fridge or pantry // And as always, we wrap things up with Food for Thought: Tasty Trivia!

The Hot Stove Society Tasting Panel dives into creamy buffalo milk mozzarella // Patricia Gray from the Pike Place Market Foundation and Chef Traci Calderon of Atrium Kitchen join us to chat about this year’s Sunset Supper at Pike Place Market // Tom shares his process and passion behind homemade miso // Brady Ishiwata Williams, chef-owner of Tomo in White Center, reveals how intention and simplicity shape his Japanese-American cuisine // We explore “the Art of Crafting a Dish” // Chef Makini Howell returns with her new retail venture: pre-pressed and pre-seasoned Makini’s Tofu // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

We dive into summertime aquachile with Josh Green, executive chef at Half Shell and Mr. Fish // Tina Fahnbulleh, chef-owner of Gold Coast Ghal Kitchen, takes us on a flavorful journey into West African cuisine // Wendy Monroe of Westwind Organics at Griffin Creek Farm joins us to talk // Feast on the Farm and talk summer produce // Yuliya Wilson, owner of West Coast Dumpling, shares her love of stuffed dough - from pelmeni and pierogi to piroshki // The Hot Stove Society Tasting Panel tackles fresh mozzarella // Sean De Tore, our longtime editor at KIRO, stirs things up with a culinary quandary // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

In honor of Bastille Day coming up on July 14 – we’re celebrating with summer fruit clafoutis and silky custard tarts // Seunghoon Lee, chef-owner of OMNI Korean Cuisine & BBQ shares his take on flavor, fire, and fermentation // We dig into the world of fried chicken // Eliza Ward of ChefShop returns with peak-season Washington cherries -and tips on how to use them // We take a trip to Provence with a look at classic bouillabaisse and the role of rouille //Zane and Duke Dunham of NoWhere Foods introduce their non-alcoholic terroir craft beverages – plus a taste of whiskey barrel-aged maple syrup // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

The Hot Stove Society Tasting Panel tackles hot dogs // Nathan Lockwood, chef-owner of Carrello and Altura, joins us to talk about hyperlocal meat, vegetables, herbs, and flowers // We’ll delve into elevated summer pastas // Jeff Koehler shares his new book: The Spanish Mediterranean Islands Cookbook // We explore the role of eggs in Spanish cooking // Bryan Vietmeier joins us to celebrate the reopening of Take 5 Urban Market in Ballard // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Dive into the joys of grilling whole fish // Take a fresh look at the 2025 Dirty Dozen & Clean Fifteen produce lists // Celebrating the arrival of Washington’s sweet, sun-ripened strawberries // Nathan Bainbridge of Premier Meat Pies shares the craft behind perfect meat pies // Taylor Fealy explore the tradition of West Virginia’s beloved pepperoni rolls // Kirbie Predmore shares what’s on the menu at Uptown Hophouse, a sports bar across from Climate Pledge Arena // And of course, we’ll wrap up today’s show with Food for Thought!!

Food and travel writer Leslie Kelly returns with fresh tales from the San Juan Islands // The Tasting Panel explores the nuances of vanilla extract with Meggen Wilson, founder of Pine & Palm Kitchen and Wild Montana Foods // Bridget Charters takes us shrimping for prized spot prawns // We dive into the preservation of Pacific Northwest wild salmon with Duke Moscrip and Heather Anderson, founders of Duke’s Damsel on a Train Foundation // Rick Steves shares insights on food and European travel—straight from his kitchen in Edmonds // And of course, we wrap things up with Food for Thought: Tasty Trivia!

We’re serving up a masterclass in grilling the perfect steak // Bob Donegan, President of Ivar’s, joins us to talk about the legacy of their iconic seafood joints // We dig into a Father’s Day menu // Howard Lev, Founder and Owner of Mama Lil’s Peppers, discusses his new book, A Pepper for Your Thoughts: How NOT to Start a Gourmet Food Business // Nichelle Hilton, Founder and Executive Director of Backpack Brigade, shares their mission to end weekend hunger for kids in King County // And we wrap things up with Food for Thought: Tasty Trivia!

It’s peak season for Washington asparagus! // The Caspian Chef, Omid Roustaei, shares a masterclass in Persian cooking // We dive into wild Alaskan Copper River salmon // Kevin Smith of Beast & Cleaver talks butcher boxes, meat pies - and shares some big news // We explore food and travel with chef and travel host Patti Curfman of Adventure Tripr

We hear culinary highlights from Tom’s travels through Europe // Chef Micah Windham from Sleeping Lady Mountain Resort in Leavenworth // Joins us to talk about Keipi Dinners and Horse Soldier Whiskey // We build a Memorial Day Menu // Eliza Ward from ChefShop guides us through the world of the King of Cheeses – Parmigiano Reggiano // It’s Washington asparagus season! // Larry and Sharon Brown share the story of their new shop, MOOO! Ice Cream, in Fall City // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Food and travel writer Leslie Kelly rolls back into town to dish on her latest RV food adventures // Award-winning cookbook author Chef Sally James joins us to talk about Australian wines // The Hot Stove Society Tasting Panel explores low-carb noodles // Chef Jules Houser shares her new projects with Flower Chef Foods and Project Flower Power // We build a quintessential Pacific Northwest summer picnic with Chef Rasyidah Rosli // Don Morin of SaltWorks offers a masterclass on artisan salt // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!

In honor of May’s Hunger Awareness Month, we’re joined by Michelle Douglas, CEO of Emergency Food Network // Randy Brooks, founder and winemaker at Bacovino, tells us about their new waterfront tasting room in Pioneer Square // Spring Pasta Dishes // Liz Philpot, founder of Eat Seattle Tours, shares what’s new on their latest food tours and programs // Chef Rasyidah Rosli is going to transport us to the bustling streets of Thailand’s famous Chatuchak Night Market // Pastry Chef Brittany Bardeleben from Hot Cakes is here to talk springtime desserts // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Mother’s Day – Plans and Inspiration · Lara Hamilton from Book Larder is back with her favorite new cookbooks - just in time for Mother’s Day · Crab Cakes · Peter Miller, director of MARCELLA, joins us to talk about his new documentary on Italian cookbook legend Marcella Hazan · Eliza Ward of ChefShop takes us on a balsamic vinegar journey · We catch a little Spring Fever with Chef Sean McFadyen · And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia brought to you by Rub with Love spice rubs

Quick Pantry Dinners // Pamela Hinckley, Executive Director of Pike Market Senior Center & Food Bank, invites us to get involved in the mission // The Hot Stove Society Tasting Panel takes on tortilla chips - just in time for Cinco de Mayo // Chris Dufore of Gallagher’s Where U Brew shares the story behind his Edmonds-based community brewhouse // Hot Stove Society Chef Nico Cabellero joins us to talk about Arepas // The Caspian Chef, Omid Roustaei joins us to share his new book, Bitter & Sweet: Global Flavors from an Iranian-American Kitchen And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!!

We take a flavorful trip through the Middle East with Brunch in the Bazaar // In our final series segment, author Sarah Ahn shares essential Korean home cooking from her new book, Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes // Drop-off Dinners with Heart // Kim Karrick of Scratch Distillery in Edmonds talks craft spirits and custom gin // We swirl, sip, and celebrate rosé wines with Todd Alkema // Chef Tim Ormonde discusses the “woodland to waterfront” dining experience at Alderbrook Resort & Spa on Hood Canal // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!!

Chef Annie Elmore shares a preview of her hands-on class, “A Tribute to Charles Phan,” inspired by The Slanted Door cookbook and the bold, balanced flavors of Vietnamese cuisine // In part three of four, author Sarah Ahn shares essential Korean home cooking from her new book, Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes // Loretta cooks up an Easter Plan while Tom’s got Easter Plans of his own – Sicilian style // Chris Teeny from Pacific Coast Harvest joins us // The Hot Stove Society Tasting Panel gets salty with a feta cheese showdown // We delve into plant-based cuisine with Chris Wilson from Plantage // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!

We dive into some unexpected pantry finds // Author Sarah Ahn gives a master class in the living art of kimchi from her new book: "Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes" // Andrew Rubinstein from Hey Bagel joins us // Season 2 of The Nosh with Rachel Belle just launched, and she’s here to share some behind-the-scenes stories // The Hot Stove Society Tasting Panel tackles cream cheese // Andrae Bopp & Keith Johnson are here to share their story behind Solo Esto Mezcal // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia !!

We dive into a Spring Niçoise Salad Starring Alaskan Halibut // Author Sarah Ahn shares her new book Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes // We talk Baby Back Ribs // Forager and author Jennifer Hahn joins us with her new book Pacific Harvest: A Northwest Coast Foraging Guide // Clam Digging in the Pacific Northwest // Based on a recent article in the Seattle Times we ask why are so many “Seattle” restaurants closing—only to reopen under new operators? // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia brought to you by Rub with Love spice rubs, made right here in Ballard!

Dutch Baby Pancakes // Cooking with Induction – what you need to know // We dive into Fish Tacos // Belinda Kelly and Venise Cunningham share their new book Drink Your Garden: Recipes, Stories, and Tips from the Simple Goodness Cocktail Farm // Father-daughter duo Jim and Jennifer Mauer join us to share a Shepherd’s Pie and dish about CSA boxes from Hitchcock // Hot Stove Society Chef Danae McLaughlin is here to talk Tamales // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia brought to you by Rub with Love spice rubs, made right here in Ballard!

How Social Media, Online Reviews, and the Internet Influence Restaurants and Diners // We dish on Peanut Noodles // Just in time for St. Patrick’s Day - we’re talking Shepherd’s Pie // Kevin Coleman from Bellingham SeaFeast joins us // The Hot Stove Society Tasting Panel takes on Wild Cold Smoked Alaskan Sockeye // We delve into Flank Steak // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We dive into the world of anchovies – how to use them and why they deserve a spot in your kitchen // Alyssa Lisle stops by to chat about Lucy’s Bottle Shop—her new venture blending wine, community, and representation // We’re talking Roast Pork—techniques, flavors, and the perfect pairings // Chef Orphée Fouano shares the grand opening of Mirabelle by Orphée // We explore the Art of the Croissant // The Hot Stove Society Tasting Panel takes on Strawberry Jam // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Becky Guzak shares highlights from her recent culinary adventures in Japan // Talking craft beer with Brad Benson from Stoup Brewing // Scott Cory and Sachia Tinsley from Peyrassol West in Normandy Park share their take on Western European and Mediterranean flavors // Building charcuterie & cheese boards for easy entertaining // Diving into natural and organic wines with Todd Alkema from Elliott Bay Distributing // Our talented editor from KIRO Radio, Sean De Tore, stops by with homemade muffins // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Maui Meat // We talk authentic Turkish flavors with Berk Guldal, Chef and Owner of Hamdi Restaurant // Pide (Turkish Flatbreads) and the different variations // Margo Flones, Big John’s PFI // Mangos and how to use them! // Eliza Ward, Owner ChefShop.com, helps us pick the perfect pasta // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We answer a listener’s question with cookware recommendations // Daughter-mother duo Pat Tanumihardja and Julia Evari Suparman share their book, Mortar and Pestle: Classic Indonesian Recipes for the Modern Kitchen // We explore the art of Hainanese Chicken with Jackie Cross // Jamie Hunt, Founder & CEO of Fast Penny Spirits, talks about their award-winning amaro and Seattle-based distillery // We dive into Cassoulet // Chefs Annie Elmore & Rasyidah Rosli jump on the mic to chat about Malaysian Brunch // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We share tips for celebrating Valentine’s Day—whether dining out or cooking at home // Beloved Fran Bigelow, Founder of Fran’s Chocolates, and CEO Andrina Bigelow join us to share their new collections—just in time for Valentine’s Day // We celebrate National Canned Food Month with a fresh look at a pantry staple // Angel Azcarraga and Jacob Edelstein, founders and creators of Deglaze, introduce their recipe manager app designed for people who love to cook // And, of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Ben Lehman, GM of the Carlile Room, stops by to talk about upcoming drinks and menus celebrating Hamilton at the Paramount // Back by popular demand, Mike Mondello, President and CEO of Made in Washington, highlights locally made Valentine’s packages // Award-winning food writer Sara Dickerman dishes on crafting cookbooks and her new newsletter: What Should I Bring? // Lucio Gomiero, Owner and winemaker at Vignalta winery, joins us to talk about his craft // We dive into the world of radicchio with Jason Salvo, owner of Local Roots Farm // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Chef Danae Mclaughlin shares her tips for crafting dark chocolate truffles and Linzer cookies // We dive into the art of cooking lamb rib chops // We spend a segment celebrating blood orange season // Cookbook Author and Chef Sally James joins us to talk about Yarra Valley Caviar // We’re dishing up all things pancakes—from buckwheat blini to Loretta’s fluffy classics // Hot Cakes Pastry Chef Britiany Bardeleben stops by to explore molten chocolate cake // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Coconut Prawns! // Chef Edouardo Jordan, founder of Food with Roots, joins us to talk about the Soul of Seattle Fundraiser on February 8th // It’s National Soup Month, and we’re exploring the ultimate comfort food: Chicken Soup // Fred Ness from Dahlia Bakery stops by to chat about Mochi Donuts and Seasonal Pastries // Grab your skewers—it’s Fondue Party season! // Back by popular demand, Rachel Belle shares her culinary escapades for the New Year // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Fresh from Spain, Chef Bridget Charters shares flavors and discoveries from her latest culinary adventure // Find out which condiments are worth making from scratch // We’re turning ordinary lasagna into something extraordinary // Chef Sean McFadyen takes us through the bold and vibrant world of New Orleans’ Creole and Cajun cuisine // It’s National Soup Month! This week, we’re dishing up Posole // We start the year off right with a pantry refresh // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We kick of the new year with 2025 Food Trends Highlights // Makini Howell, Chef-Owner of Plum Bistro, introduces her new cookbook:  Simple Goodness: No-Fuss Plant-Based Meals Straight from Your Pantry // We’re diving into Hearty Winter Soups // Sam Spillman of Caffe Vita shares New Pours for the New Year // We talk Roast Chicken // Llance and Lori Kezner, co creators of Millie’s Sipping Broth, discuss how they’re redefining savory sipping // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

We explore Cabbage Rolls // Michelle Douglas, CEO of Emergency Food Network, is back to shed light on their impactful work and to share stories of growing up around a dinner table set for ten // Renee Erickson, Chef & Co-Owner of Sea Creatures Restaurants, shares her latest cookbook: Sunlight & Breadcrumbs, Making Food with Creativity & Curiosity // We create a festive New Year's Eve dinner menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

Chef Danae McLaughlin takes us on a global dumpling journey // Pete Fjosne, Executive Chef of Rhein Haus, shares his modern twist on traditional German cuisine // Ashley Trout, Founder of VITAL Wines, discusses supporting vineyard workers through purpose-driven winemaking // Food writer Leslie Kelly joins Terry Phair, owner of Lummi Seafood Market and Cha•k’os Fire Pit // Holly Smith, acclaimed Executive Chef and Owner of Café Juanita, shares insights into the creative process behind crafting a menu // And we’ll wrap it up with Rub with Love Food for Thought Tasty Trivia!

We’re diving into Hawaiian cuisine! · Mike Mondello, President and CEO of Made in Washington, shares locally made holiday treats · Michael Teer from Pike and Western Wine Shop guides us through champagne and sparkling wine · Mother-daughter duo Hsiao-Ching Chou and Meilee Riddle introduce their new book, Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations · Hsiao-Ching then takes us on a soy sauce tasting journey · Kevin Smith, Co-Owner of Beast & Cleaver, talks about celebrating local, sustainable meats · And we’ll wrap it all up with Rub with Love Food for Thought Tasty Trivia

National Pastry Day is around the corner, and we’re celebrating by exploring the world of pastries // Chef Instructor Rasyidah Rosli teaches us about the art of Dim Sum // Chicory season is upon us, and we’re diving into their unique, bitter charm // Betsy and Andrea Sherrow from Seattle Caviar Co. join us for an exciting chat // Chef Bridget Charters shares her expertise on handmade pastas // Chef Lauren Jackson of Pintxo by Valdemar shares Spanish treats and holiday vibes from the Holiday Market at Woodinville Schoolhouse District // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We’re talking Easy Weeknight Dinners! // Susan Cathcart of 58 Stars Travel and our friend Kathy Rautureau take us on a journey through culinary travels, featuring an upcoming tour of Sicily’s Etna wine region in 2025 // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality shares delicious samples from El Gaucho, Aerlume, and AQUA // We delve into crafting a show-stopping Holiday Prime Rib Roast // Then, it’s all about Favorite Holiday Potatoes // Lara Hamilton, owner of the Book Larder, shares her top recommendations of new cookbooks for the holiday season // And of course, we wrap things up with Rub with Love Food for Thought Tasty Trivia!

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

It’s Gravy Season - Tom talks Gravy // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality joins us to share insights on the power of collaboration in the kitchen // We’ll dig into ways to make the most of Fall Greens // Father-and-son captains John and Jack McHenry dive into the world of Alaskan halibut fishing // Loretta’s “Shortcut or Scratch” Gnocchi // Eric Tanaka, Managing Partner of TD & Co, joins us to talk about his recent culinary adventures through Mexico City // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

Chef Bridget Charters shares expert tips for crafting exceptional Thanksgiving pies // Seattle filmmaker and Eva’s Wild founder, Mark Titus, dives into the story of Alaska’s sockeye salmon, the beauty of whole salmon for the holidays, and a sneak peak at his upcoming film // The Hot Stove Society Tasting Panel tackles a seasonal favorite—canned pumpkin! // Jasmine Donovan, President and CFO of Seattle’s iconic Dick’s Drive-In Restaurants, talks about this beloved institution and its future // Austin Allred, owner of Royal Family Farming, joins us to discuss their partnership with Dick’s Drive-In and the importance of regenerative agriculture // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Captain Keith Robins from Spot Tail Guides talks us through local Salmon fishing // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

The Hot Stove Society Tasting Panel dives into maple syrup // We're wrapping up National Seafood Month with Alaskan Crab as part of the Seafood 101 campaign // We build the Ultimate Seafood Platter // Back by popular demand, Cynthia Nims is here for part two of Preserving Family Recipes // New York Times bestselling author Julia Turshen is here to share her new cookbook 'What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities' // And of course, we finish up with Rub with Love Food for Thought Tasty Trivia!!

Did a listener’s home-grown tomato outshine Jackie’s perfect one? If so, we’ll reveal the Tomato Triumph winner // We dig into Winter Squash! // Continuing our celebration of National Seafood Month, we’re joined by Craig Morris from Genuine Alaska Pollock Producers // We talk braising meats – fall’s ultimate comfort food // Pastry Chef Britany Bardeleben is here to chat about seasonal sweet treats // The Hot Stove Society Tasting Panel explores pears // Cynthia Nims is here to talk about preserving family recipes // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

We talk French culinary travels with our producer Becky Guzak // Back by popular demand, we welcome Kirsten Vracko from Cheeky & Dry, Seattle’s first non-alcoholic bottle shop // Fresh from the harvest, we explore produce-packed fall salads // In celebration of National Seafood Month, we’re joined by Rut Perez-Studer, Sr. Manager of Fisherman’s Terminal // The Hot Stove Society Tasting Panel searches for the best store-bought vanilla ice cream // Tom shares his recent “Duck Four Ways” menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!