Foreman and Wolf on Food and Wine on WYPR

What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and Chef Wolf discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few! This is a rebroadcast.See omnystudio.com/listener for privacy information.

What's the one thing that brings a meal together? Starches! The part everyone looks forward to, especially with big dinners. Whether its fries, polenta, rice, etc. starches are included in most meals and come in many different forms. On this week's episode, Tony and Chef Wolf discuss their favorite part of their meals. They go over the big three central starches; potatoes, rice, and corn!See omnystudio.com/listener for privacy information.

Are you tired of comfort food, and ready the new, bright flavors of Spring? It's that time of the year where Winter is over, but it's not quite Spring yet. We're in that in between where you're just waiting for something new. This week, Tony and Chef Wolf discuss what they are making to get them through to the upcoming season. As the weather starts to change, they give some ideas and recipes with ingredients to speed up this tough time for cooks. See omnystudio.com/listener for privacy information.

With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have. Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match. This is a rebroadcast.See omnystudio.com/listener for privacy information.

While rating systems can be a great resource for helping you make a decision and for setting expectations when it comes to food and wine, context is important. Who created the rating system? What criteria do they prioritize and how equitably do they apply those criteria? Tony and Chef Cindy are here to help demystify the various rating systems that rank the best restaurants, wines, travel destinations, and more. They will also share some of their top-ranked dining experiences. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Chicken breast can be a quick and easy dinner choice to pick up from the grocery store. Over time, the same few recipes can get . . . repetitive. Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again. This is a rebroadcast.See omnystudio.com/listener for privacy information.

The frigid winter weather is here and our hearts and stomachs are craving those cozy comfort dishes to warm us up. Tony and Chef Cindy share recipes perfect for the season, with an eye toward health – soup, polenta, risotto, roasted veggies . . . and they might just sneak a bacon wrapped beef tenderloin in there. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Do you have foods that you love, hate, love to hate, or hate to love? As time changes, so do our taste buds. Whether you loved it then and hate it now or vice versa, we all have our preferences. On this week's episode, Tony and Chef Wolf go through their experiences with the foods they've come to love or hate. They also share a few stories and recipes along the way.See omnystudio.com/listener for privacy information.

Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more. This is a rebroadcast.See omnystudio.com/listener for privacy information.

For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and onto dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents. This is a rebroadcastSee omnystudio.com/listener for privacy information.

What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing. This is a rebroadcast.See omnystudio.com/listener for privacy information.

We all have heroes in our field that we look to for inspiration. They lay out the rules we ought to follow, and sometimes, how to break them. This week, Tony and Chef Cindy recount some of the chefs and writers who have been influential to their food and wine philosophies. Chefs include Georges Blanc, Michel Guérard, Julia Child, Edna Lewis and more! This is a rebroadcast.See omnystudio.com/listener for privacy information.

Brrrrrrrrr! The wind's blowing, the snow is falling, and cold is not giving up. At this time of the year, it's all about getting warm and cozy. And what warms you up better than food that's like a warm hug? Tony and Chef Wolf highlight their tips for comfort foods this winter to keep you heated and cozy.See omnystudio.com/listener for privacy information.

Have you ever had to tell your waiter that you need another minute with the menu only to turn your eyes back to the bill of fare to realize . . . you have no idea what you are looking at. You are not alone! Different cultures, regions, and types of restaurants all have different approaches to menu development and layout. Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. Spoiler alert: the best tool is not being ashamed to ask for help. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Need some gift ideas this year for the holidays this year? From pans, to knives, to wine, the possibilities are endless. Something for the kitchen, perhaps, might be what you want. This week, Tony and Chef Wolf take you on their sleigh ride of gift giving for these upcomcoming holidays!See omnystudio.com/listener for privacy information.

This week it's all about Champagne. Tony and Chef Cindy cover the basics of this beloved bubbly beverage and get some history from Rich Buchanan of Moët Hennessy. This is a rebroadcast. See omnystudio.com/listener for privacy information.

Thanksgiving is quickly approaching and we are getting ahead of the game with expert help from Tony and Chef Cindy. Having turkey trouble? In need of a strategy for the stuffing or some wine wisdom? Tony and Chef Wolf have all the advice you need for a successful Thanksgiving. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Ever feel completely lost when you walk into a wine shop or a rush of anxiety when you pick up a wine list that looks more like a library catalog? Worry not! Tony and Chef Cindy answer some of the most commonly asked wine questions. From how to think about vintage, to understanding European classifications, and most importantly, how to relax and enjoy the stuff . . . and yes, it is totally OK if you don't know how to pronounce the name of that Château in France. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Some say the apple doesn't fall far from the tree. When it come to recipes, there's a little more to it. While there are many fruits of fall, there are two common standouts; apples and pears. Tony and Chef Wolf discuss all things apples and pears with recipes and wines to match. They also discuss more fall veggies including broccoli, cauliflower, and brussel spouts!See omnystudio.com/listener for privacy information.

This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! This episode is a rebroadcast.See omnystudio.com/listener for privacy information.

Looking for new, healthy options this fall? Want healthy tips while still bringing out the flavors of Fall during this time of the year? Tony and Chef Wolf give us a few tips and recipes to incorporate healthy food into your meals this Fall. From pumpkins to cauliflower to kale and many more, the explore many ways to create healthy recipes this season.Chef also give her tips on spaghetti squash.See omnystudio.com/listener for privacy information.

Most of us have our go-to chicken, beef, and pork dishes, but how comfortable are you with wild game? There are many animal products that get less attention but offer fantastic flavors and wine-pairing possibilities. From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Some of our favorite dishes have that one special ingredient that brings all the other elements together to sing in harmony What are the ingredients that get your attention? In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Tony often says, "food and wine go together like music and dance". Few places embody that sentiment as naturally as France. Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective. This is a rebroadcast.See omnystudio.com/listener for privacy information.

As September brings us shorter days and cooler nights, Tony and Chef Cindy spend the hour talking about what they are looking forward to most from the fall harvest. They explore delicious recipes for mushrooms, chestnuts, peppers, and Cindy's personal favorite – Apple Cider! This is a rebroadcast.See omnystudio.com/listener for privacy information.

This week Tony and Chef Cindy soak up the remaining sweet moments of summer with ideas for the last of your tomatoes and eggplants. Tony dishes out an introduction to British pub culture and malt whiskey. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Where you choose to dine is typically based on many factors. Whether it's cost, food, service, location, staff, etc. Anything you experience at these places sets the tone and gives you the idea if you want to come back or not. Tony and Chef Wolf talk about everything dealing with evaluating and choosing restaurants. Plus, they throw in some personal experience stories. See omnystudio.com/listener for privacy information.

With so many varieties to choose from, where do you even start? On today's Foreman and Wolf on Food and Wine: Fish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.'  This is a rebroadcast.See omnystudio.com/listener for privacy information.

What's your favorite meal of the day? From eggs to cereal to bacon, the options are endless. No wonder it's the most important meal of the day! This week Tony and Chef Wolf talk all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Food is more than sustenance; it is also a love language. Whether it is to celebrate a victory or to console after a loss, sharing food is a way to show that you care. This week, Tony and Chef Cindy talk about food with feeling. They share tips on how you can support those you love with the gift of good food . . . plus a chef's challenge that runs off the trail. This is a re-broadcast.See omnystudio.com/listener for privacy information.

What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Love the food and wine of Spain? Ever dream of visiting the unique and beautiful regions where these products are made? This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain's history, geography and culture, Jorge Ordóñez. Jorge hails from this diverse wine-producing country and joins us in studio to give a virtual tour of his home – region by region. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Our region offers a beautiful bounty of fresh fruits to keep us delighted through each season. This week, Tony and Chef Cindy take us through, season by season, some of their favorite fruits and way ways to incorporate more of them into your routine. Chef Wolf's Clafoutis recipe:oven 400 degreesabout 25 minutesbrush molds with butter and dust with sugar Quantity:3.5 oz Sugar3 TBSP Flour, AP1/2 tsp Baking Powder1/4 tsp Bakins SodaPinch of Salt3 each Whole Eggs3 oz Milk4 oz Melted Butter2 cups Berries or diced peaches or nectarines or bing cherries Method:1. Sift together dry ingredients2. Beat eggs by hand and add to dry ingredients3. Slowly stir in milk and melted butter4. Divide fruit among molds5. Pour batter on top6. Bake until set   This is a rebroadcast.See omnystudio.com/listener for privacy information.

Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents. This is a rebroadcastSee omnystudio.com/listener for privacy information.

Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off . . . brunch! This is a rebroadcast.See omnystudio.com/listener for privacy information.

There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations. This episode is a rebroadcast.See omnystudio.com/listener for privacy information.

Can't get any time off work to take that dream vacation? Travel to your favorite location while never leaving your kitchen! Tony and Chef Cindy discuss the dishes and dinners they would make to replicate the feeling of some of their favorite travel destinations. We also hear from Wolfgang Raifer of Colterenzio in the Alto Adige region of Italy. Wolfgang tells us about the history and production process of the wines made on their picturesque estate. This is a rebroadcast.See omnystudio.com/listener for privacy information.

Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be. This is a rebroadcast.See omnystudio.com/listener for privacy information.