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January 2008
January 5 - January 12 - January 19 - January 26
January 5: 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 12: Sex, Sleep, Eat, Drink, Dream | Listen | Download
Science writer Jennifer Ackerman joins us this week for a scientific take on how our bodies use food and drink. What really controls our appetite and hunger? We'll have some answers. Jennifer's new book is Sex, Sleep, Eat, Drink, Dream: A Day in the Life of Your Body.
The Sterns' fondness for prison gift shops led them to some great hush puppies and shredded pork sandwiches at Hocutt's Carolina Barbecue. It's right across from the Big House in Moundsville, West Virginia.
Culinary improviser Sally Schneider, author of The Improvisational Cook takes the intimidation out of the soufflé. Her cheese soufflé recipe is a step-by-step guide to perfect results.
Wine writer Natalie MacLean is always game for a new wine experience. When she became a restaurant sommelier for a night she came away with some good tips to share. Natalie is the author of Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass.
Professor Steven Kaplan, a man who has French bakers shaking in their shoes, stops by to talk French bread.
We'll hear about an oyster shell recycling program from Sabrina Varnum of the North Carolina Department of Marine Fisheries, and, as always, Lynne takes your calls.
January 19: Veganomicon | Listen | Download
This week we're cooking and eating the vegan way with our guest Isa Chandra Moskowitz, author of Veganomicon: The Ultimate Vegan Cookbook. It's less about tofu and more about dynamite vegetables and inventive cooking. Her recipe for Asparagus Quiche with Tomatoes and Tarragon is a delicious introduction.
For Jane and Michael Stern it's that great southern triumvirate—biscuits, ham and sweet tea—at the Sunrise Biscuit Kitchen in Chapel Hill, North Carolina.
David Rosengarten takes us to Hyderabad, the Indian city where the rich and regal food of the north meets up with the zing and zap of the cuisines of the south.
Aaron Woolf, director of King Corn, tells the back story behind the new feature documentary about two guys from Boston, one acre of corn, and the subsidized crop that drives our fast-food nation.
We'll meet up with Laura Solorio, the first of the 15 "locavores" to participate in our year-long project called Locavore Nation.
James Villas, the southern gentleman of the food world, stops by to talk one of those guilty pleasure foods—bacon—and leaves us his recipe for Bacon and Peanut Butter Chocolate Truffles from his new book The Bacon Cookbook.January 26: Stock Making with Michael Ruhlman | Listen | Download
This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.
Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts.
One person says yams, another says sweet potatoes, one of them is wrong. Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing codes behind yams and sweet potatoes and leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Top.
Historian Ken Albala talks beans—all 18,000 varieties in all their confounding glory. Ken is the author of Beans: A History.
Zak Rosen celebrates 100 years of Faygo pop, the beloved quirky beverage from Motown.
Susanna Short, author of Bundt Cake Bliss, talks the come-back gâteau and shares her recipe for Pine Nut and Chili Bundt with Chili Glaze.
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