Podcasts about just cook it

Finally, the first fresh flavors of spring are starting to show up at the farmer's markets, and before long in our gardens, with more to come every unfolding week. Chef and cookbook author Justin Chapple, who's also the “Food & Wine” culinary director at large, is here to help us with ideas to use the coming bounty, including easy but transformational DIY salad dressings and more.  Justin is known for his energetic and very approachable style, creating what he calls “built-to-be-easy recipes." As part of his role at “Food & Wine,” he hosts their video series called “Mad Genius Tips,” the title of his first book, and he authored another called “Just Cook It.”

Food & Wine’s Justin Chapple is a home cook’s dream. In his cookbook, Just Cook It!, Justin shares recipes for Roasted Carrot & Avocado Panzanella, Classic Meatloaf Sandwiches with Tomato Jam, and Chocolate-Peanut Pie. Oh, boy. Plus, in this favorite from the archive, the gang shares wine discoveries from Napa Valley and Spain.  Support the show.

Food & Wine Culinary Director Justin Chapple joins us for this episode and shares some mad genius cooking tips for spicing up your kitchen! Inspired by his grandmother's way of making something out of nothing, Justin has gone on to have an illustrious career helping home cooks cook better, quicker, and more delicious food. For our small bite, we eat a smoky marinara soup that tastes like it's been simmering for hours.   Connect: Find Justin on Instagram as @justinchapple and on Food & Wine's video series Mad Genius Tips   Book: Just Cook It by Justin Chapple   Small Bite Recipe: Smoky marinara soup from Just Cook It   Find A Couple Cooks: Find Sonja & Alex on Instagram at @acouplecooks or online at www.acouplecooks.com. Find Pretty Simple Cooking online and everywhere books are sold.

As Culinary Director for Food & Wine magazine, Justin Chapple tests hundreds of recipes a year and shares cooking tips on F&W's video series, Mad Genius. In his book, "Just Cook It!," Justin shares 145 easy everyday recipes to cook at home. "Session Cocktails" by Drew Lazor and the Editors of PUNCH is a book that embraces low ABV (alcohol by volume) cocktails. Drew explains the concept of session cocktails and suggests key ingredients to have on hand to stock your own "session" bar at home.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

One of the best cookbooks Faith’s cooked from this year, Just Cook It! by Food & Wine’s Justin Chapple is a home cook’s dream. Justin shares his recipes for Roasted Carrot & Avocado Panzanella, Classic Meatloaf Sandwiches with Tomato Jam, and Chocolate-Peanut Pie. Oh, boy. Plus, wine discoveries from Napa Valley and Spain. Faith’s favorite, Museum Reserva, has a new vintage available! Both wines are great with grilled foods and available in our region. Support the show.

Justin Chapple of Food & Wine magazine taught me how to make speedy Preserved Lemons. In his book Just Cook It!, Justin says cut 4 Meyer lemons into 6 wedges. Put them in a saucepan with 3 tablespoons of Kosher salt and 2 cups of water. Bring them to a boil over high heat, then simmer on medium about 10 minutes until they're very tender. Put them in a lidded jar with the cooking liquid and you can use them right away. They last in the fridge for six months. Great in fish, chicken, sandwiches, pasta, and grilled lamb. Photo: Suzy Morris/Flickr, creative commons The post Instant Preserved Lemons appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Just Cook It!145 Built-To-Be-Easy Recipes That Are Totally DeliciousBy Justin Chapple Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Justin: My name is Justin Chapple, and my new cookbook is called, Just Cook It!Suzy Chase: You graduated from the French Culinary Institute, then you went on to become the Deputy Test Kitchen Editor at Food and Wine Magazine, in addition to being the host of Mad Genius Tips, your James Beard nominated video series. What does a Deputy Test Kitchen Editor do? That sounds so official.Justin: Believe it or not, it's actually a little more official because I was recently promoted to Culinary Director of Food and Wine.Suzy Chase: Oh, well look at that.Justin: Basically what it means is, I get to cook, and I get to eat all the time, but most importantly I get to develop recipes and food content for everyday people, which is really what I love about my job.Suzy Chase: Basically, the home cook, me?Justin: Yeah, exactly. Basically what I do is ... I've been at Food and Wine for over eight years, and in that time I've had various roles, but the thing that I like to say is my favorite part of my job is I basically translate difficult recipes for the home cook. I've spent so many years testing recipes from famous chefs, or even chefs that really nobody knows about yet, but who would like to run recipes in Food and Wine Magazine. Basically it's been my job for so long to look at the recipes and streamline them, maybe reduce the number of ingredients, simplify the technique so that it's something that is really approachable. Then, I basically redo the recipe, still keeping in mind the chef's vision, and just make it so much easier for the home cook.Justin: When I started writing this book, I thought to myself well, how can I do something that not only has my point of view, rather than so many of the great chefs that I work with, but that teaches people all of the things that I've learned along the way? That's what I've done in, Just Cook It.Suzy Chase: It struck me by how many different types of cuisines are in this cookbook, but it's not discombobulated. It all works together. Is this how you cook at home?Justin: Yeah, it really is how I cook at home. A lot of that is just because over the years I was cooking food from so many different people, I've learned so much about different cuisines. When I started writing down and figuring out what I wanted to put in the book, I thought, okay, well what type of cuisine should it be? Should it be American? Should it be Italian? Should it be French, which is what I'm trained in? But then I thought to myself, I should actually really put all the different types of recipes and cuisines that I cook at home, because I cook very globally. That said, none of the recipes are truly authentic. They're really inspired by a region, or a type of cuisine, or a recipe that I've had at some point. Then I've reinvented it with my own perspective. I think it worked out well.Suzy Chase: I do too. I live for nostalgia, just like you. I'm dying to hear about Grandma Barbara.Justin: Oh, Grandma Barbara, she was my savior, really. She's really the first person who introduced me to home cooking. Part of how she did that was she plopped me down on sofa next to her. She'd say, we're going to watch these shows. We'd watch Yan Can Cook, and we'd watch The Two Fat Ladies, Jacques Pepin, Julia Child. This was before food television was really what it is today. This is back when most of the time when you watched cooking shows, it was on PBS. I love it. I fell in love with it. I remember as a kid I used to say, I want to be a chef. Or at that time, I probably said cook. She encouraged me. She would teach me, started out simple, she would show me how to make tuna salad. One of the most advanced things that she taught me as a kid was how to poach eggs. Of course, I think my poached eggs have come very long way now, compared to the watery mess they were when I was a kid.Justin: She just taught me so much. What I think is so amazing when I look back is, how much she taught me that she doesn't realize, because we didn't grow up with a lot of money, and we didn't have a lot of resources. We didn't have a lot of fancy kitchen equipment. Still, every day she made incredible meals that were so inspiring. Throughout the book, I've taken some of the things that I learned from her and I've made them a little more modern, maybe changed a few ingredients here and there, but really tried to achieve what I remember having as a kid.Justin: A couple of examples are that are my bacon and egg ramen, because growing up she used to take little packaged ramen noodles and she'd put them in the microwave with an egg, some scallions, and maybe a little chicken broth. It ended up becoming something that was totally different than what you think of when you think of packaged ramen. I tried to recreate that in my book. I think I did pretty well. I think she'd be happy with it.Suzy Chase: In the cookbook you wrote, don't tell anyone, but I might have been a little bit dorky as a kid. Not that I've changed much. I was freckly and quirky with all sorts of big bizarre dreams. I would read cookbooks and food magazines, watch Two Fat Ladies, and Yan Can Cook, and fantasize about becoming a chef. What advice would adult chef Justin, tell young, quirky Justin?Justin: Actually, that's a really good question. I'm glad you asked, because I recently was able to speak to this high school culinary program. They had asked me to come. It was actually my high school which since I left they drew out this incredible culinary program for high school students. They asked me to come back and speak to the kids, and I did. One of the things I told them was, don't let anyone tell you that going to trade school or vocational school is a bad thing. Because when I was growing up, you were strongly encouraged to go off to a four year university. I went off to school, yet all I really wanted to do was cook. In our industry we call ourselves career changers, because I had established myself as an adult before I decided to go to culinary school. Then one day I said, you know what? I've always wanted to cook. I still want to cook. I'm going to cook. So I went to culinary school. That was almost 10 years ago.Suzy Chase: I've talked to quite a few cookbook authors who were unfulfilled by working in a professional kitchen because the personal link to the customer was missing. Talk about your connection between the food and the people you make food for.Justin: Well, that's exactly right. When I worked in restaurants, you cook all day. But I was in fine dining, and so you're really kept in the back. You're kept in the kitchen. You don't really get to see reactions. You don't get to see if people are enjoying it. You don't get to hear the feedback of whether or not they want something different. But since I've been at Food and Wine, and I've been creating recipes for the masses, for lack of a better way of describing it, especially nowadays with social media, I get so much feedback. I hear what people want. I hear the types of foods people want to eat, and the types of food people would like to prepare at home. I change what I do based on that. It's what I love about what I do now, is that I get to interact with the people who are actually cooking my food, or the people that I'm cooking for.Justin: When I developed the list of recipes that I was going to put in the book, I really considered all the things I've heard over the years, all the favorite dishes that people like to make at home, all of the types of foods that they'd like to learn more about, which is why, if you go through the pages of Just Cook It, you'll see a lot of vegetable recipes. Because more recently, people are just obsessed with vegetables. They're obsessed with side dishes. That's one of the things I really focused on when I wrote this book, was providing all the different types of vegetables. Some of them are more involved than others, but for the most part they're all super, super easy, really approachable, and they teach you to use ingredients in fun new ways.Suzy Chase: You have a must-have equipment section in the cookbook. One of your must-haves is a cast iron pan. As a New York City apartment dweller, I wish I could grill. How do you grill indoors?Justin: It's really hard, because I also live in New York City, and I have a small apartment, so it's really hard to grill indoors, but I like to use a grill pan. Rather than getting it as hot as possible, if you just reduce the temperature just a little bit, you are better off with the fear of setting off your smoke alarm.Suzy Chase: I've heard you say hacks are one thing, and shortcuts are another. What's the difference?Justin: I get asked that question a lot, because I do have the video series through Food and Wine, which is called, Mad Genius Tips. It's all about food hacks. It's all about finding really bizarre ways of creating a shortcut. Technically a hack is a shortcut, but nowadays the term hack has really become a term for shortcut when the shortcut is really outrageous. Whereas a shortcut is just a smart, often times professional way of making something easier. Throughout my book you will find a few hacks here and there, but for the most part I wanted to include just a ton of shortcuts so that people wouldn't be intimidated, so people weren't afraid to get in the kitchen, so that you can make all the things that you perhaps thought you could never make.Justin: Just for an example, I have my new school beef bourguignon, which is really inspired by a classic beef bourguignon, which if you're not aware of what it is, it's a beef stew made with red wine, probably made famous by Julia Child. In order to make it at home you'd normally dry all your meat and then you cook it in three or four batches in your big pot. Then you have to brown all your vegetables separately. Then you have to braise your meat separately. At the end you put it all together.Justin: But really, I've streamlined the process by first, rather than cooking the meat in so many different batches, I dry it all and I spread it on a baking sheet. Then I broil it so you brown it all at once. Then I put that into the pan, into the pot with the red wine, and your aromatics, and then you braise the meat that way. Then of course rather than browning all your vegetables in different skillets, I add them all in. It's definitely a shortcut, and the recipe is definitely still delicious. I really think it's reinventing how a very classic French dish can be made at home.Suzy Chase: Another shortcut that caught my eye in, Just Cook It, is preserved lemons that can be made in 10 minutes on the stove. Describe that.Justin: I haven't yet been asked about that recipe, so I'm so glad that you did because it's really a brilliant cheater version of preserved lemons. Preserved lemons are lemons that have been salted and basically cured for upwards of a month. They have an incredible, incredible, deep very floral flavor. You don't actually use the flesh of the fruit. Some people do. They like to spread it on toast, or they like to stir it into stews. But for the most part when we talk about using preserved lemon, we talk about just using the rind, because the rind gets really soft once it's been cured. It mellows out and you can actually just eat it, but it's still intense. But, it's used as a condiment, so you can put it into vinaigrette. You can put it into aioli’s. You can put it into a stew, or into a chicken braise, or something like that.Justin: You can buy them in the store. That's definitely something that you can find pretty much at most stores nowadays, but I developed this trick for doing it at home. It's a shortcut that I think is really phenomenal. When you want to use preserved lemons in a pinch, and really what you do is you scrub the lemons and cut them into wedges. Then you cook them in a saucepan with just water, and salt. What it does is it softens the rind, much like the month long curing process would, and with the amount of salt that I use ... Which I think I use three or four tablespoons in the recipe. It gives it that kind of flavor that you would get from the salt curing process.Justin: In my opinion, it's such a smart shortcut for something that could take upwards of a month. Now you can do it at home in really 10 minutes. The best part is once you make them, because they're technically salted still, they can be in the refrigerator for six months. You can do a double or triple batch. Cook them in 10 minutes. Put them into a jar or container, like a plastic container with a lid, put it in the back of the refrigerator, and they'll be there for six months. Every time you need a little, you just take it out, you chop it up, and it's ready to go.Suzy Chase: One thing I hate to do is cut up cucumber. I can never make perfectly diced cukes. Thank you for telling us to smash our cucumber. Talk about that.Justin: That is probably one of my favorite techniques in the whole entire book. Throughout the book you'll find little things like that, like little ideas that don't require more effort. They often times require less effort, but huge reward. That's what smashing the cucumbers is for me. Because what I do is I basically put the cucumbers onto a cutting board. I like to use Persian cucumbers, because I love their really, really, really crisp texture, and the fact that they have very little seeds. You can find them pretty much everywhere now. They're the perfect snackable cucumber.Justin: I basically put it flat on a work surface. I put my knife flat on top of that, with the blade facing away from me. Then I just use my palm, and I just smash them. Then I tear them into pieces. What's so great about that is because the crushed cucumber has all these nooks and crannies now, it absorbed the dressing so much better than if you just sliced them or chopped them, and it makes it more fun to eat.Suzy Chase: That is so smart. That's totally a game changer.Justin: It's 100% a game changer. The salad that goes with it, in my book, Just Cook It, is so simple. It's an Asian inspired salad with just a couple ingredients, and then some herbs which are optional. I just think it's the perfect recipe for now.Suzy Chase: The other evening I made your recipe for shumai stew on page 100, and your peel and eat shrimp on page 191. Now, that stew-Justin: Thank you.Suzy Chase: The stew was so different and delicious. How did that recipe come about?Justin: That recipe came about because I'm a little bit of an addict when it comes to buying frozen dumplings, and frozen raviolis, and stuff like that from the store, because living in New York City, I work until 06:00, and often times the only time I have people over, it'll be on a weeknight. I tend to like shortcuts like prepared raviolis and prepared pot stickers, in this case, shumai. I had bought some shumai from a corner store. Here in New York we call them bodegas. Because I was just craving some little dumplings. I think I remember the ones that I bought, they weren't that great. I ate them, but I had some leftover in the fridge, and I said to myself, how can I use theses up? So I made a stew out of them. It was such a weird, happy accident, because what I really did was just sauteed a little aromatics, like ginger and shallots and garlic, threw in some chicken broth, added the shumai, added some greens, and it became this really hardy Asian inspired dumpling stew that now I make it all the time.Suzy Chase: Oh my God. I've never seen anything like it.Justin: This too, in my opinion, is a game changer because it really shows you a new way of using something. You go to the supermarket. They always have that section of frozen pot stickers, and frozen dumplings. They even have often times the frozen udon noodles in the same area. Those ingredients, believe it or not, you don't have to use them in the traditional way. You can reinvent the way you cook at home very easily. That's what I really wanted to show in this book, was how with just a couple smart ideas, you can change the way you cook forever. That's why I like to say this shumai stew is a game changer as well, because it teaches you something simple like putting those frozen dumplings into a soup.Justin: It's something that you'll walk away from the book with and you'll do it. You might not follow the recipe next time. You might do something else. You might say, well okay, I don't have mustard greens, or I don't have shiitake mushrooms on hand, so what can I do? Maybe you take those shumai dumplings and you do an Italian inspired soup with tomato, and basil, and with your dumplings in there. Because you're using them as a condiment. You're using them as an ingredient as opposed to making them the focal point.Suzy Chase: Here's my problem with the Trader Joe's frozen shumai, is that when I steam them, they get crunchy around the edges. I've decided to never buy those again, but I used them for the shumai stew, and in the stew the shumai stays moist. It doesn't get that weird crunch on the edges.Justin: Right. That's true for a lot of frozen ingredients. Because they get a little frostbitten, and then they start to dry out. That's a really good point. Because they're in the stew, they're going to absorb all that delicious broth and just get really nice and tender and juicy.Suzy Chase: With the peel and eat shrimp, I never knew that if you cooked them in the shell, they stayed juicy and tender. The green chili butter on the shrimp was so luxurious.Justin: That green chili butter, which I sometimes I use jalapeno, other times I use the serranos. It's such a smart secret weapon. It really is, because what I do is sometimes when I make that recipe ... So, for those of you listening, basically my peel and eat shrimp has two really, really smart tips to it. The first one is to cook your shrimps in the shell, because they stay really moist and tender, and you don't overcook them. What I like to do is take little scissors and then I just cut down the back, which not only allows you to remove the vein, but it exposes the meat so that you can spread it with this chili butter. That's the first tip.Justin: The second tip in this recipe, which is a secret weapon in my opinion, is making this green chili butter. You just mash butter with chilies. Like I said, I use jalapeno, or I use serrano, some chives, some lemon zest, and then just salt and pepper. That's it. You blend it in a bowl with a fork, and then you spread it on the meat under the shell of the shrimp. Then you chill the shrimp, and then when you roast them in the oven, they get perfectly cooked and the chili butter is just the little kick that you want, because it doesn't overwhelm the shrimp. But, it makes them even more juicy and more tender.Justin: But the reason I say that green chili butter is a secret weapon is because sometimes I make a double or quadruple batch. And then I use some for the shrimp, and then save the other for anything I want. Sometimes I toss it just on boiled noodles. Sometimes I just put a little pat of it on top of the grilled steak. Sometimes I spread it on top of a grilled, or roasted piece of skinless chicken breast. It just adds this little bit of oomph that you're looking for something that's really simple at home.Suzy Chase: I used jalapenos and I was a little worried because I was feeding my 11 year old. I'm like, just eat the shrimp. I was standing back watching him. But it doesn't absorb the heat. It just had the flavor of the jalapeno.Justin: Right. That's because to make the butter, you first seed the chilies. You seed them and then you mince them, and so because you're removing the seeds and the ribs, that's where all the heat is in the chili. You're really just using the pepper itself. The pepper, sometimes they can be hot, but I have a really smart trick for knowing whether or not a chili is going to be really spicy. We've all been there where a recipe calls for one or two peppers, and you can choose. You never know how much to use because you're not sure how hot they are unless you taste one.Justin: But, I actually learned this trick from my friend Melissa Clark who works for the New York Times. She said, what you do is you cut the jalapeno or the chili in half, and then you smell it. If it smells like a bell pepper, then it's sweeter. But if it smells really spicy then you know it's going to be a really hot chili, and you should maybe start with less before you add more. She taught me that, and I was like, why have I not ever known that? It's such a brilliant trick.Suzy Chase: Right. Well, thank you Melissa Clark.Justin: Yes. So smart. Now I do this. I wish I had known that right before I did the book, because I would have put it on every recipe that has a hot pepper in it.Suzy Chase: Where can we find you on the web and social media?Justin: Well, you can find me all over social media and on the web at, Justin Chapple, just my full name. My last name is spelled C-H-A-P-P-L-E. I really do hope that people reach out, because I'm really responsive on social media and on the internet, just because I love talking with the people that are making my recipes and eating my food. It's one of my biggest pleasures in life.Suzy Chase: Well, I will echo what Valerie Bertinelli said, this is for all of us home cooks who want to up our game in the kitchen. Thanks Justin, for coming on Cookery by the Book Podcast.Justin: Thank you so much.Suzy Chase: Subscribe in Apple Podcasts and while you're there, please take a moment to rate and review, Cookery by the Book. You can also follow me on Instagram, @Cookerybythebook. Twitter is IamSuzyChase, and download your Kitchen Mix Tapes. music to cook by on Spotify at Cookery by the Book. Thanks for listening.

NWP welcomes Justin Chapple! Justin Chapple is the Culinary Director at Food & Wine. He is the host of their weekly morning show, Mad Genius Live, as well as their video series Mad Genius Tips, for which he was nominated for a prestigious James Beard Award. Justin is the author of two cookbooks: Just Cook It!  and Mad Genius Tips. Justin joined Food & Wine in 2010, helping produce the Food & Wine Classic in Aspen. He’s a graduate of the French Culinary Institute in New York City. Justin appears regularly on NBC’s TODAY and has appeared on The Meredith Vieira Show, FOX 5's Good Day NY and VH1's Big Morning Buzz Live, among others. Follow Justin's cooking adventures on Twitter and Instagram at: @justinchapple 

Tweet LIVE this Sunday, April 29th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio Derek returns from I LOVE NEW YORK and Visit Myrtle Beach, South Carolina and the show has a foodie wonderland and feast for the ears with one of our biggest lineups ever. In honor of National Grilled Cheese Month (April), we are thrilled to welcome Chef Katie Lee, the ultimate comfort food expert and co-host of the Emmy nominated Food Network's The Kitchen and the Cooking Channel's Beach Bites with Katie Lee. She shares ways to elevate your comfort food experience with delicious grilled cheese sandwich mashups that are easy to make at home. Lee is a member of the Feeding America Entertainment Council, an ambassador for 96 Elephants, on the board of the Food Bank of New York, works closely with the Wildlife Conservation Society, and she has also volunteered for Les Dames d'Escoffier Int'l (LDEI), an organization that educates and mentors women in the culinary profession. What an honor! Then we are so happy to welcome Siri Daly of food blog Siriously Deliciousto talk about her new cookbook "Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook" from Oxmoor House Books. Like many of us trying to feed our families, Siri Daly is a very busy cook. As a mother of three under the age of 10, Today Show food contributor, and wife of a bicoastal traveling man, Carson Daly ("The Voice" host and TODAY show co-host), Siri often doesn't know which end is up. Siri is not a serious cook, but she is serious about her food—and what she serves her family, friends and loved ones. Siriously Delicious is organized by how a busy mom gets through her day—breakfast, lunch, happy hour (her favorite!), dinner with sides, and dessert. Siri's recipes are created with three goals in mind: to create food that is delicious and satisfying for both kids and adults, to prepare dishes packed with traditionally comforting flavors and ingredients (think cheese, avocado, chocolate!), and to make each recipe approachable for even a novice cook—no trips to specialty food stores are required. Whether you're looking for easy-to-cook recipes your kids will devour, such as mouth-watering Bacon Pizzadillas, or you're dying to relax with a Spicy Grapefruit Cocktail when the days feel too long, this cookbook has a recipe for every occasion. Siri also includes extra tips to make your time in the kitchen easier: Siriously Simple offers a hack or time-saving tip, Siriously Sinful details how to make something even more indulgent, Siriously Nutritious explains how to make something healthier, and Siriously Mini advises how to satisfy the kiddos. Filled with Siri's often hilarious anecdotes, Siriously Delicious will not only feed your family's bellies but hopefully deliver a belly laugh along the way. We can't wait! Keeping the fun going, joining us as well is Justin Chapple the Culinary Director of Food & Wine and host of Food & Wine's video series Mad Genius Tips to talk about his new book “Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious” from Houghton Mifflin Harcourt Time Inc. Books. Before joining FOOD & WINE, he graduated from the The French Culinary Institute and worked under Chef Alain Allegretti in New York City, but Justin Chapple knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. In his job as the Culinary Director of the test kitchen, he's often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 125 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin's signature time-saving tips and hacks throughout. AMESOME!!! All this cooking has us needing a drink. Tim Herlihy, the United Staed Ambassador for Tullamore Dew will be on to talk about their latest innovative release: Tullamore D.E.W. Caribbean Rum Cask Finish. Available now in the U.S. market, the new variant consists of the brand's signature Irish whiskey, Tullamore D.E.W. Original, finished in barrels previously used to age Demerara rum. Tullamore D.E.W. Caribbean Rum Cask Finish is inspired by the brand's new global vision, “Beauty of Blend,” which champions the ways in which blends of all kinds impact our whiskey and our world for the better. In the 16th and 17th centuries, more than 50,000 Irish immigrants settled in the West Indies where a tradition of Irish whiskey distilling blended with local rum production and expanded the business globally. Reflecting this unique history, the product's packaging is inspired by antique Caribbean trade maps, passport stamps and travel journals. Tullamore D.E.W. Caribbean Rum Cask Finish is a permanent addition to the Tullamore D.E.W. collection and joins an impressive innovation line-up, including the Tullamore D.E.W. Original, 12 Year Old Special Reserve, 15 Year Old Trilogy and 14 and 18 Year Old Single Malts as well as the seasonal Tullamore D.E.W. Cider Cask. What a treat! Let's top all of this food and drink greatness with a treat. This treat will be a little different as a robot will serve it to us. Joining us to talk about this technology advancement is Reis and Irvy's's Chaiman Nick Yates. Reis & Irvy's a subsidiary franchise concept of Generation NEXT Franchise Brands, Inc. (OTCB: VEND) announced that the world's first frozen yogurt robots will arrive at select grocery retailers in 16 US states this spring. The Reis & Irvy's Frozen Yogurt Robots provide a fun and delicious experience to the shopper. Savvy grocers recognize the value of front-of-store services like Reis & Irvy's frozen yogurt robots, offering shoppers a unique service and product. To check this concept out for yourself; it can be seen in Pennsylvania at The The Fresh Grocer Reis & Irvy's- Philly. We hope they just serve frozen yogurt and a Blade Runner 2049 will not be needed to keep them under control Then to give us a peek of a blogger life we are happy to have in studio Chetna Macwan the founder of Spice Culture Blog, an Indian Cooking instructor, and award winning chef for her Butter Chicken where she recently won 2nd place at a cooking challenge at Rowan University. She believes in lots of fresh ingredients, lots of traditional Indian flavors/spices, but easier steps to cook. Her dream is to have a successful cooking show on a TV Network to allow audiences to see that Indian food is very flavorful and accessible. The program would show people that Indian food it is not as intimidating as it seems when steps are simplified, can be done without sacrificing flavor, and share how wonderful Indian food really is. Chetna is proud of her culture and the dishes offered, and we couldn't be happier that she is joining us. Small Bites Radio's resident Vegan Chef Christina Martin of Cooking To Nourish will also be back in studio for some fun and food talk with us and our guests. Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography “The Joke Man: Bow to Stern” from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and Try This Dish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. https://wildfireradio.com/small-bites/ The post Small Bites – Episode 82 appeared first on Wildfire Radio.

On the Menu:  Mario and Bill declare 2014 "The Year Of The Twitter" on Just Cook It Radio.  Follow Mario on Twitter: @MarioPorreca and Follow Bill on Twitter: @BillAlexander.  Mario and Bill talk lentils and try Popcorn and soup sent to them by listeners. Mario makes Sausage and Lentil Soup with Escarole to celebrate New Year's.  Get the recipe HERE: http://jcook.it/JkLVJF   Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio and at JustCookIt.net. Watch the show at JustCookIt.tv.

On The Menu: Mario and Bill broadcast LIVE from The Big Barn Country Store & Deli in Perryopolis, PA. Mario makes his Kielbasa and Eggs, Kielbasa and Sauerkraut, and Mario's Glazed Ham. Get the recipes from this episode at http://jcook.it/192gfPj Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio and at JustCookIt.net. Watch the show at JustCookIt.tv.

On the Menu: Mario and Bill make Mario's Brown Butter Toffee Chocolate Chip Cookies and his Adult Milk. Get the recipes from this episode at http://jcook.it/1fdMgIhListen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net. Watch the show at JustCookIt.tv.

On The Menu: Mario cooked a dish in studio from Thanksgiving leftovers. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net.  Watch the show at JustCookIt.tv

On the Menu: Mario and Bill discuss the new FDA ruling on Trans-Fats.  Mario talks Stuffing and Dressing (and what makes them different). Next show... Mario will teach Bill how to make Mashed Potatoes. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net.  Watch the show at JustCookIt.tv

On the Menu:  Mario and Bill cook Kraft Classic Spaghetti in the WMBS Radio Studio and talk about nostalgic and comfort foods. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net.  Watch the show at JustCookIt.tv

On the Menu: Mario and Bill celebrate Halloween with some of their favorite Halloween candy and share some Halloween trivia. For the second week Kraft Classic Spaghetti is discussed with callers.  Mario reveals that on next week show he will be making Kraft Classic Spaghetti in studio. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net.  Watch the show at JustCookIt.tv

On the Menu: Mario and Bill talk a recent study that talks about "The Oreo Adiction".  They also talk with Chad of 4th Street Bar-B-Que about their new Menu.  Bill talks about Nostalgic foods and Mario talks about the top 10 things to do at lunch.  Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu:  Mario and Bill talk about French Fries, since Burger King has release the new "Satisfries". They also discuss how the Government Shut-Down is effecting the FDA. And in the final segment they talk about Kraft Macaroni and Cheese and Kraft Spaghetti. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu:  Mario and Bill are LIVE at the American Heart Association Fayette County Heart Walk.  Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show atJustCookIt.tv!

On The Menu:  Mario and Bill talk Pumpkin with Libby's Roz O'Hern. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show atJustCookIt.tv!

On The Menu:  Mario and Bill are joined by local radio legend Jim Morgan.  Mario and Bill talk about expiration and sell by dates. Mario explains how to properly prepare a rooster and tips for tailgating.  They also discuss this week's food news. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu: Mario and Bill talk coffee.  Mario interviews Conner Riley of Misto Box coffee (www.MistoBox.com) about his unique coffee subscription service.  In the final portion of the show Mario and Mike Sackley talk coffee trivia with the callers. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu:  Mario and Bill talk about "Red Honey" being produced by Bees in Utah and GMO with Dr. Joe Porreca. Mario and Bill also talk with callers about honey and engine block cooking.  At the end of the show Mike Sackley joins Mario and Bill for an Apple Quiz. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu:  Mario and Bill celebrate the one year anniversary of the show.  They also discuss how to properly clean a chicken and fast food workers making more than minimum wage.   Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show atJustCookIt.tv!

On The Menu - Mario and Bill talk with WTAE Channel 4 News Anchor Michelle Wright about honey bees and her new honey The Wright Stuff.  Mario and Bill also talk about MistoBox ( http://www.mistobox.com ) a mail order coffee company and what is the most popular coffee. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show atJustCookIt.tv!

On The Menu - Mario and Bill talk with listeners about London Broil and Sour Cream and Onion seasoned French fries. Bill talks about children being banned from restaurants and the New Coffee study saying that 28 cups of coffee a week is bad for you. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu - Mario and Bill talk about the upcoming weeks food holidays including banana splits, s'mores, filet mignon, creamsicles, and more! They also ask for your ideas for a food or ingredient to feature in the Just Cook It version of Shark Week!  Instead of sharks, the Just Cook It version will feature the food or ingredient of your choice!  Call us with your ideas at (855) 590-0590 or e-mail us at:info@justcookit.net. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net! 

On The Menu - Mario and Bill do the show on location from the 4-H Building at the Fayette County Fair!  They'll cover the upcoming weeks food holidays and give you a behind scenes look at some of the people whose hard work makes the much anticipated event possible.  They also get to enjoy and talk about a lot of the different foods available at the fair. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv

On the Menu - Mario and Bill talk with 4-H Extension Assistant Jennifer Deichert about the 2013 Fayette County Fair.  They also discuss this coming week's food holidays and discuss their favorite Beach and Fair Foods. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookIt.net!  Watch the show at JustCookIt.tv!

On The Menu - Mario and Bill talk about the major change to the Twinkie making process and the re-release of Twinkies on July 15th.  They also talk about the upcoming weeks food holidays which include french fries, gummy worms, caviar, and more!  The show is "capped off" with discussion of the new Starbucks handcrafted sodas that are currently being tested. Listen to Just Cook It every Saturday at 9:00 AM EST on WMBS Radio 590 AM and at JustCookItRadio.com!  Watch the show at JustCookIt.tv!