S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Cooking-issues
Sponsored by
Icc-logo
This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center.

"Lime juice does not last. Not at all." [25:15]

"Alcoholic products foam a lot more than non-alcoholic products do." [32:00]

--Dave Arnold on Cooking Issues


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Hosted By
The-food-seen-new
Sponsored by
Birite_300x300_72dpi
On today’s episode of THE FOOD SEEN, Nancy Harmon Jenkins takes us into “Virgin Territory”, her book exploring the world of olive oil. Nancy will reveal olive oil’s origins, the process behind making what is now the 3rd largest food product in the USA (only behind coffee and chocolate), and it’s long list of health benefits (omega 3s, good cholesterol, antioxidants). Nancy herself stumbled into an olive orchard, on a farm in Tuscany, under the dogma of a Mediterranean diet. Oh, it’s not your ordinary diet, because it’s full of delicious food. Sicilian Fried Almonds, Marinated Cured Olives, Tapenades, Roasted Red Peppers with Anchovies and Tomatoes, Tuscan bean soups, French Pistou, Three-Onion Focaccia (Pizza Al Taglio), Spaghetti Aglio-Olio-Pepperoncino, Fried Artichokes, gently olive oil poached fish, and Southern-Fried Chicken in Olive Oil. Leave room for some olive oil gelato, and a bunch of knowledge and praise for unheralded olive growers across the globe. And remember, use your olive oil, and use it liberally. This program was sponsored by Bi-Rite Market.

"I think olive oil is the most important ingredient in the kitchen." [12:00]

"In the our country we are not aware of what we can do with olive oil." [10:00]

-- Nancy Harmon on The Food Seen


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Hosted By
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



Mike Colameco is back from the Philippines this week with a brand new episode of Food Talk! Dedicating the first half of the show to Eklektikon Wines, Aris Soultanos shares a few selections of the Greek brand for an in studio tasting and tells how this Greek wine brand is breaking into the American market. Greece has quite the history of winemaking but Eklektikon’s imports are more than exquisite wines; they embody the best of Greek art and culture, appealing to oenophiles on a deep emotional and cultural level. After the break, Mike is recounting his Philippines experience with Chefs King Phojanakong, Romy Dorotan, and Neil Syham. Each recall their journeys cooking Filipino cuisine in the New York City area and how the scene has evolved throughout the years, plus an in-depth discussion on their interpretations of traditional Filipino dishes. Tune in for a worldly show!


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