The show that's dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen so they can start cooking up memories with their family and friends. Whether you want to learn to cook or just need some simple food inspiration, we will cover recipes, kitchen tools, and intervi…
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Show update for The Kitchen Counter Podcast, October 2023.
On today's episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will save you from heating up the kitchen and cool you down at the same time. https://kitchencounterpodcast.com/231 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Vinegar has been around thousands of years, and it is one of the most important sources of acid to a home cook. Even though it's common, it can be a bit mysterious. In this episode I dive into what vinegar is, how it's made, and some common uses for the sour superstar in the home cook's kitchen. https://kitchencounterpodcast.com/230 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just fit that order. I also discuss Okinawan Taco Rice and some favorite condiments from around the world. https://kitchencounterpodcast.com/229 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode we visit with author Matt Moore about his new book "Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond." Matt likes to say that sometimes to get the best recipes, just talk to your butcher. This book is a reflection of that, with stories from local butchers across the country and a heaping helping of recipes to go along with. We'll hear Matt's thoughts on the state of local butcher shops in the U.S., his favorite cut of meat for grilling, and some tips for visiting your local butcher for the first time. https://kitchencounterpodcast.com/228 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode Ashley L. Jones, author of Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware joins me to discuss cast iron's role in the home kitchen. We touch a little on the history of cast iron manufacturing in the United States, which pieces a home cook should invest in, where to find pieces for your kitchen, and how to season your cast iron cookware. https://kitchencounterpodcast.com/227 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode we dive into the kingdom of mushrooms. We look at the common mushrooms you'll find at the grocery store, how to select, store and clean them, and a few uses for each varieties. So get ready to take your umami game up a level with these fabulous fungi! https://kitchencounterpodcast.com/226 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Quick LinksGet Embed PlayerShare on SocialDownload Audio File
On today's episode we welcome Eidref Laxa, host of the “What's Good Dough” podcast. We talk pizza, and how home cooks can increase their chances of success for turning out a great homemade pie. We cover pizza stones and baking steels, pizza ovens, high-hydration dough, and more. So grab a slice and settle in for a great conversation on the art of homemade pizza! https://kitchencounterpodcast.com/225 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's Smorgasbord episode I talk about Momofuku and A-Sha noodles. Are egg prices getting you down? Consider using aquafaba in your baking to stretch your eggs farther. Then I have a review of the new book "Smithsonian American Table" by Lisa Kingsley in collaboration with the Smithsonian Institution. Finally we wrap up with Susie Miles stopping by to tell us about her podcast, "Cooking and Convos." https://kitchencounterpodcast.com/224 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's show we have a very special guest who joins us for a conversation about artificial intelligence chatbots in the kitchen. World-famous chatbot ChatGPT is here (sort of) to share how home cooks can use chatbots to help meal plan, find ingredient substitutions, learn about food history, generate recipes on the fly, and so much more. Oh, it's also pretty good at telling jokes too! https://kitchencounterpodcast.com/223 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Fragrant, warm and spicy, luscious and creamy; It's everything you want in a bowl on a cool, damp winter evening. Raid your pantry and you can have this British take on Indian comfort food on your table in under an hour. On today's episode we'll cook Mulligatawny. https://kitchencounterpodcast.com/222 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught in Alaska, and how can a home cook get the best results when preparing it? We cover it all as we go deep on black cod with Sena Sea. https://kitchencounterpodcast.com/221 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Thanksgiving is just around the corner here in the U.S., so it's time dust off our pie pans and figure out our turkey plans. On today's episode we start with dessert first! We'll talk pies with Genevieve Ko of the New York Times Cooking. Then we check in with bonafide Butterball Turkey Talk-Line Expert Samantha Woulfe for some bird-flavored tips and tricks. What if a turkey is not in your plans this year? Jeanine Donofrio of Loveandlemons.com stops by to share ideas for making veggies the star of your table. https://kitchencounterpodcast.com/220 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
The Halloween special is back! Once again Chris joins me in the dining room and we do a tasting of a wide variety of snacks (we use that term loosely here). Some were surprisingly gross, some better than we expected. It was all a lot of fun! https://kitchencounterpodcast.com/219 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's Smorgasbord episode we take a look at the delicious combination of Vietnamese caramel sauce and brussels sprouts. Then we learn how to make your stainless steel cookware less "sticky" by taking advantage of the Leidenfrost Effect. We wrap up with a short review of Sean Sherman and Beth Dooley's excellent book, "The Sioux Chef's Indigenous Kitchen." https://kitchencounterpodcast.com/218 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Hot days give way to cool evenings as the season transitions from summer to autumn. It's the perfect time for a light comfort dish. Today we are heading to the kitchen to cook a favorite North Indian dish of red lentils, onions, tomatoes and spices called Masoor Dal. The recipe is simple enough to make on a weeknight and the bright spices will warm you up on a brisk fall day. https://kitchencounterpodcast.com/217 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Preserving food by canning can be an extremely rewarding pursuit. It can also seem complicated, mysterious, or even a bit scary to anyone who has never done it. In today's episode we take a high-level look at canning, including basic concepts, equipment, and the importance of using trusted, tested safe recipes. https://kitchencounterpodcast.com/216 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Knives are the workhorses of the home kitchen. No matter what you plan to cook, chances are a knife will be involved in the preparation of your meal. While a knife won't directly impact how your food tastes, a good sharp knife can make your time in the kitchen safer and much more enjoyable. In this episode we'll take a look at different types of knives and materials, caring for knives and even ideas for when it comes time to sharpen your knife. https://kitchencounterpodcast.com/215 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
These buttery sponge cakes masquerading as delightful shell-shaped cookies are one of my favorite sweets. Madeleines are perfect with a cup of tea or coffee, or as a unique treat at your next get-together. They aren't easy to find, but they are relatively easy to make. With a few common pantry ingredients and a madeleine mold, you can bake up a batch of these golden wonders in no time. Join me in the kitchen and let's bake madeleines. https://kitchencounterpodcast.com/214 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode we head into the kitchen with some essential Caribbean ingredients to make one of Puerto Rico's signature dishes. Mofongo is a comforting plate of fried green plantains, pork cracklins, and garlic all mashed together and served with a sauce or soup. It's an easy dish that can be put together for a weeknight meal or incorporated into your next Caribbean-inspired feast. https://kitchencounterpodcast.com/213 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Long-grain, short-grain, brown, white, black and red. Converted or minute? The rice section in your typical grocery store has a wide variety of rice and rice products and can be confusing for home cooks. On today's episode we unpack some of the terms and varieties associated with one of the world's most popular grains. https://kitchencounterpodcast.com/212 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
It seems practically every culture in the world has come up with their own version of fried dough, from Akara of West Africa to the Zeppole of Italy. Today we are heading into the kitchen for a live-cooking episode, and my take on Caribbean-style johnny cakes inspired by my recent trip to St. Croix, USVI. https://kitchencounterpodcast.com/211 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's smorgasbord episode we talk about flavored oils, review Elizabeth Williams' great new book "Nana's Creole Italian Table," and take a look at a favorite cut of beef for grilling, the tri-tip roast. https://kitchencounterpodcast.com/210 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Olive lovers unite! On today's episode we go deep, and I mean really deep, into the bitter fruit that has been revered for millenia. I'm joined by fellow olive lovers Seth Heasley and Don Landis of Don's Olives in Sebastopol California. Don delivers a master class on the olive, including what to look for in olive oil, how commercial olives are manufactured, and other processes for curing and brining olives that gets much closer to the kind of table olives you'll find all across the Mediterranean region. https://kitchencounterpodcast.com/209 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode Christine Pittman from Cook the Story and the Recipe of the Day Podcast stops by the show to talk about one her favorite cooking techniques, the reverse sear. I gush about one of my favorite (and most underrated) kitchen tools, and talk about one of my favorite preparations for cooking a whole chicken: spatchcocking. https://kitchencounterpodcast.com/208 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don't have the energy to cook. Perhaps you are just bored of cooking the same old dinners. On today's episode we'll chat with Margaux Laskey of the New York Times about easy recipes for peak burnout, and then we'll take a look at some listener ideas to help cope with the times we just don't feel like cooking. https://kitchencounterpodcast.com/207 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
In today's episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata and other Italian favorites, and her new cookbook "Eating Again: The Food That Healed Me." https://kitchencounterpodcast.com/206 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Spring is around the corner so it's time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look at the edible thistle that might be a mystery for many home cooks. We'll learn about the different parts of the vegetable, how to prep them, and a couple of methods for cooking fresh artichokes. https://kitchencounterpodcast.com/205 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's smorgasbord we talk about the Sumo Citrus, cooking with bacon grease, and making an easy sauce with dried chiles. We also hear from our friends at SoFAB with a new segment called "Meat and Three." For show notes on this episode, https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode we dig into the wide world of root vegetables. We'll explore the difference between the varieties of root vegetables, including tubers and rhizomes, and some common culinary uses. We also have a recipe for a delicious honey roasted parsnip and celeriac puree! So rustle up some rutabagas, track down some turnips, and have some fun! For show notes on this episode, https://kitchencounterpodcast.com/203 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Welcome to 2022! On today's smorgasbord episode we talk about preserving lemons, recipes from Africa, and cooking prompts to get our creativity flowing. We also cover a few show updates and some fun things to keep your eye out for. For show notes on this episode, https://kitchencounterpodcast.com/202 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it's off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-so-secret family recipe for leftover turkey. For show notes on this episode, https://kitchencounterpodcast.com/201 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Today on the show fifth-generation chicken keeper and all-around egg expert Lisa Steele joins me to crack open the essentials that every home cook should know about eggs. Lisa is passionate about eggs (and chickens) and runs the excellent website Fresh Eggs Daily and her new "The Fresh Eggs Daily Cookbook" comes out in February of 2022. So grab a glass of eggnog and settle in for some chat about one of the kitchen's most versatile ingredients. For show notes on this episode, https://kitchencounterpodcast.com/200 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
It's almost Thanksgiving in the U.S. It's a big day for home cooks--maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it's a good idea to grab a cup of coffee or tea, relax before the stress of the day, and cover a few pointers on making your dinner a success. We'll also dive into some tips for the most important of Thanksgiving sauces, gravy! For show notes on this episode, https://kitchencounterpodcast.com/199 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's episode, award winning chef, writer, television personality Andrew Zimmern stops by to talk about every home cook's love/hate relationship with their freezers. While for some the freezer represents the potential for a great meal, for many it is a source of mystery, wasted food, and even anxiety. Andrew brings some advice for home cooks looking to make the most of their freezers. For show notes on this episode, https://kitchencounterpodcast.com/198 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
It's Fall and there are apples a-plenty. One quick trip to the local orchard yielded more apples that I honestly know what to do with, and we eat a lot of apples. So what better to do than dust off our pastry dough recipe and put together a rustic galette with some fresh picked Granny Smiths? Pair that with an easy homemade caramel sauce, and you are ready to tackle sweater weather. Who needs pumpkin spice anyway? For complete show notes on this episode, https://kitchencounterpodcast.com/197 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Sarah Gonzalez stops by The Kitchen Counter today to talk about her excellent new baking cookbook "Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home." Many of Sarah's recipes feel like they came right out of Grandma's kitchen (indeed, many do come from her extensive collection of family recipes). This is comfort baking 101 with not only a great selection of bread recipes, but plenty of other sweet and savory treats including pies and cakes, cookies, biscuits, and much more. For complete show notes on this episode, https://kitchencounterpodcast.com/196 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Sometimes you just need some new flavors to put to work in your regular cooking routine. On today's episode we take a quick trip around the world to look at four distinct and powerful flavors: Gremolata from Italy, Harissa from Tunisia, Black Bean Garlic Sauce from China, and Achiote from Mexico. For complete show notes on this episode, https://kitchencounterpodcast.com/195 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's smorgasbord episode we take a look at the difference between bananas and plantains, talk about my favorite pan for college students, freezing soups, kicking up the flavor in semi-homemade meals and more! For complete show notes on this episode, https://kitchencounterpodcast.com/194 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Today on the show my friend Bryan Dias of the NOLA Drinks Show stops by to talk about that most Caribbean of spirits: Rum. It would be easy to get lost in a deep dive on this subject, so instead we settle for a snorkel around the reef of rum history, varieties, cocktails and kitchen uses. So pull up a stool, pour a tot of your favorite killdevil, and listen on as we explore the wide world of rum. For complete show notes on this episode, https://kitchencounterpodcast.com/193 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more! For complete show notes on this episode, https://kitchencounterpodcast.com/192 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the Caribbean. Since I can't go right now, I'll do the next best thing and cook up some flavors to transport me there. So fire up the grill, grab some allspice and hot peppers, and join me in the kitchen as we cook my take on Jamaican Jerk Pork. For complete show notes on this episode, visit https://kitchencounterpodcast.com/191 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef. For complete show notes on this episode, visit https://kitchencounterpodcast.com/190 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it's diving deep into ancient Roman condiments like Garum or exploring the origins of Adobo, Max delivers witty insights into both recipes and the people who ate them from throughout history. I also get the low-down on Parmesan ice cream! For complete show notes on this episode, visit https://kitchencounterpodcast.com/189 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love. For complete show notes on this episode, visit https://kitchencounterpodcast.com/188 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk of bird. On today's episode we'll take a look at brining; a technique that can help combat dried out meat, pork, poultry and seafood. For complete show notes on this episode, visit https://kitchencounterpodcast.com/187 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more! For complete show notes on this episode, visit https://kitchencounterpodcast.com/186 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today’s episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes. Because they are the easiest emulsion to master, we’ll spend some time talking about methods and recipes for vinaigrettes. For complete show notes on this episode, visit https://kitchencounterpodcast.com/185 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
On today’s episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other salmon, and what are some tips for preparing them? We’ll cover all that and more as we head to the delta of the Copper River in Alaska. For complete show notes on this episode, visit https://kitchencounterpodcast.com/184 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
A quick update on The Kitchen Counter Podcast joining the Nitty Grits Podcast Network.
Jeff Mauro stops by the show today to talk about his new cookbook "Come On Over" and share tips for cooking for a crowd. We also had a lot of fun talking about the world-famous Lake Michigan smelt harvest, the malaise that is banana-flavored popsicles, and the great filbert vs. hazelnut debate. For complete show notes on this episode, visit https://kitchencounterpodcast.com/183 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com
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