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January 2007
January 6 - January 13 - January 20 - January 27
January 6: Mindless Eating | Listen | Download
This week we take a look at what controls our eating. Is it real hunger or something more complex? We'll have answers from our guest, Brian Wansink, director of the Cornell University Food and Brand Laboratory. His new book is Mindless Eating: Why We Eat More Than We Think.
It's an endangered species for the Sterns — an old-time American chili parlor that's alive and well at Mike's Chili Parlor in Seattle.
Food writer Francine Maroukian shares her idiosyncratic approach to building a cookbook library and shares some favorite titles from her own shelves. Then Lynne weighs in with some sources to check when starting or adding to a cookbook collection.
That brilliant culinary trickster, Chef Michel Richard, has tips that make the new kitchen technology doable for home cooks. The recipe for Low Carb-O-Nara is from Chef Richard's book Happy in the Kitchen: The Craft of Cooking, the Art of Eating.
Celebrity Stump Master Christopher Kimball returns for another round of Stump the Cook, we have a report on bottled waters, and the phone lines will be open for your calls.
January 13: United States of Arugula | Listen | Download
Those tangibles of the American food revolution — take-out sushi at the gas station, salads of organic baby lettuces and obscure herbs, star chefs, restaurants as Mecca — are no coincidence according to our guest David Kamp, author of The United States of Arugula: How We Became a Gourmet Nation. He believes a parade of freewheeling originals — from Julia Child to Michael Pollan — led us out of the culinary dark ages. We have the story.
The Sterns unveil a transcendental sweet potato pancake at Nashville's Pancake Pantry.
Deborah Krasner talks culinary vacations and what you need to know before you hand over the credit card. Her new book The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play is due out in February.
It's the New York City burger war with Mike Colameco, our go-to guy in the Big Apple.
Singer Alex Kapranos of the Franz Ferdinand band takes us on tour for a look at a rocker's road food. He's the author of Sound Bites: Eating on Tour with Franz Ferdinand.
Eli Winkleman tells the story behind Challah for Hunger, a national student organization addressing humanitarian issues in a unique way.
Lynne shares her Homage to California Cuisine: Garlic Bread, Green Bean and Tomato Salad and a recipe for Carrots with Apricots and Pistachios. And the phone lines will be open for your calls.
January 20: Bones | Listen | Download
Check out the grocery meat case these days and there's rarely a bone in sight. We're talking flavor-enhancing bones that give cuts of meat ambrosial succulence. Food writer Jennifer McLagan wants to change this trend of boneless everything so she wrote Bones: Recipes, History & Lore. Her recipe for Beer-Glazed Beef Ribs is serious and delicious finger food.
Jane and Michael Stern report on a couple making nothing but one exquisite loaf of bread at Wave Hill Bakers in Wilton, Connecticut.
Sally Schneider is back with the Italian shortcut to crispy chicken. All you need is a brick and a bird. Crisp, Brick-Fried Chicken with Rosemary and Whole Garlic Cloves is the peerless result.
Our New York City food guy, Mike Colameco, weighs in on Gotham's classic seafood restaurants.
Gourmet magazine's John Willoughby investigates induction stovetops. Is it a case of "worth the cost," or "why bother?"
We have the story on "scent kits" for wine lovers and, as always, Lynne takes your calls.
January 27: Washoku | Listen | Download
Japanese culinary scholar Elizabeth Andoh talks washoku, the philosophical and spiritual heart of traditional Japanese home cooking. It's a concept of possibilities and transformations and a side of Japanese food few outsiders know. Elizabeth leaves us her recipe for Fried Eggplant with Crushed Green Soybeans from her book Washoku: Recipes from the Japanese Home Kitchen.
The Sterns report from Cattleman's in Oklahoma City where it's all about beef—from the horns to all parts south.
Our bargain-hunting wine maverick Josh Wesson is back with more cheap wines. Just how low can we go?
Seattle chef Thierry Rautureau brings us kitchen Zen—a peaceful stop-by-step guide to Butter-Poached Scallops on Celeriac Purée, a showstopper dish from his book Rovers: Recipes from Seattle's Chef in the Hat.
NYU grad student Matty Sallin fills us in on a kinder, gentler way to wake up in the morning: his Wake n' Bacon alarm clock, and the phone lines will be open for your calls.
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