food

The Roundtable
10:35 am
Mon January 28, 2013

Cooking classes and kitchen gadgets with Different Drummer's Kitchen Company

Le Creuset Dutch Oven
Credit cookware.lecreuset.com

  Different Drummer’s Kitchen Company has three locations in our listening area: Albany, NY and Lenox and Northampton, MA.

In addition to providing a resource for home cooks and professional chefs to acquire equipment for their culinary tasks, the Albany and Northampton locations also host cooking classes in a number of specialties including Cake Decorating, Beginning Sushi, and Homemade Pasta.

Virginia Rhinehart, the Cooking School Coordinator from Different Drummer’s Kitchen in Albany and she joins us now to tell us more about Different Drummer’s Kitchen cooking school and to tell us about some time saving kitchen gadgets. 

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The Roundtable
11:35 am
Fri January 25, 2013

Chili and Beer for the Big Game

    The Super Bowl is coming up next weekend and perhaps you are planning a gathering for the event. We though whether you are or are not, it would be helpful to call in an expert to help feed guests in a remarkable, comfortable and relaxing way.

A real-life cheese expert, Culinary Institute of America Associate Professor, John Fischer, joins us in studio this morning.

Fischer is the author of the book, Cheese: Identification, Classification, and Utilization. But, he is also an expert in beer, wine and even makes a mean batch of chili. Professor John Fischer joins us with an array of tastes to help plan for the Big Game.

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Health
9:50 am
Fri January 11, 2013

"Fat Chance" by Robert Lustig

In the late 1970s when the government mandated we get the fat out of our food, our next guest says the food industry responded by pouring more sugar in. Dr. Robert Lustig believes the result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

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The Roundtable
10:12 am
Wed December 19, 2012

Modern Sauces by Martha Holmberg

Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.

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The Roundtable
11:12 am
Fri December 14, 2012

"Memoir of the Sunday Brunch" by Julia Pandl

For Julia Pandl, the rite of passage into young-adulthood included mandatory service at her family’s restaurant, where she watched as her father—who was also the chef—ruled with the strictness of a drill sergeant.

At age twelve, Julie was initiated into the rite of the Sunday brunch, a weekly madhouse at her father’s Milwaukee-based restaurant, where she and her eight older siblings before her did service in a situation of controlled chaos, learning the ropes of the family business and, more important, learning life lessons that would shape them for all the years to come.

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The Roundtable
10:10 am
Wed December 12, 2012

True Food: Seasonal, Sustainable, Simple, Pure

In October 2008, bestselling author Dr. Andrew Weil, with restaurateur Sam Fox, opened the first True Food Kitchen restaurant in Phoenix, Arizona, with the goal of creating a menu of freshly imagined meals centered on the principles of his Anti-Inflammatory Diet and Food Pyramid.

The restaurant has garnered the reputation of being one of the country’s healthiest, and it has become known for its use of organic and locally grown products as well as seasonal menu changes.

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The Roundtable
10:35 am
Wed November 21, 2012

Thanksgiving: How to Cook it Well

From one of America’s finest food writers, the former restaurant critic for The New York Times, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. We welcome Sam Sifton and speak with him about his book, Thanksgiving: How to Cook It Well.

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The Roundtable
10:10 am
Wed November 21, 2012

The Great American Cookbook

Kelly Alexander is a longtime editor at Saveur magazine, has written for The New Republic, Food & Wine, and The New York Times. She joins us to talk about The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every State.

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The Roundtable
11:45 am
Wed November 7, 2012

Bet the Farm at Verdigris Tea

In 2008, farmers grew enough to feed twice the world's population, yet more people starved than ever before—and most of them were farmers.

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