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Salt: The Grain of Life
It seems that salt has taken on a life of its own these days, now that we can choose the sea we want it from and even the color. We'll take a look at…
21 years, 7 months ago
Easy Summer Entertaining
This week it's a guide to easy summer entertaining with Ruth Reichl, editor-in-chief of Gourmetmagazine. Ruth is an expert hostess and former caterer…
21 years, 7 months ago
The Joys of Eating Vegetarian
This week it's the story behind Greens, the first eatery to turn vegetables into serious, fabulous eating. Today, some twenty years later, the San Fr…
21 years, 8 months ago
California Cuisine
"We're taking a look at the groundbreaking culinary revolution that blasted onto the scene in the 1970's, sending foodies of that era into fits of ra…
21 years, 8 months ago
Thai Food
This week we'll hear how Buddhism and karma shape the most sophisticated cooking in Southeast Asia. Our guest, David Thompson, calls it "the cuisine …
21 years, 8 months ago
Around the Roman Table
Food historian Patrick Faas, author of Around the Roman Table: Food and Feasting in Ancient Rome, takes us back to a time when flamingo tongues were …
21 years, 9 months ago
Supersize Me
"We're fat, we're sick, and it's all your fault!" was the essence of a lawsuit brought by two teenagers against McDonald's. They denied it. Filmmaker…
21 years, 9 months ago
May 8: Jacques Pepin
Broadcast dates for this episode:
May 8, 2004
21 years, 9 months ago
Mushrooms and Fungi
We're taking a look at fungi, organisms that can feed you, make you crazy, take down your house, devour flesh, and save your life. Our guest is Nicho…
21 years, 10 months ago
The Williams in Williams-Sonoma
Lynne talks with Chuck Williams, the creator and vice chairman of the Williams-Sonoma retail empire. Back in the 1950s, when the pressure cooker was …
21 years, 10 months ago