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12:OO-12:45 /// Cooking Issues
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7:OO-7:3O /// Roberta's Radio
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1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
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11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
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9:OO-1O:3O /// GUNWASH
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Hosted By
Pizzaparty
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Tony Gemignani the 11 time World Pizza Champ and author of "The Pizza Bible." He talks to Talia about how he found his love for pizza at an early age and how he wielded his love into an impressive pizza-centered career. To date, Tony has won three world titles in pizza cooking and eight in pizza acrobatics AKA tossing dough at uncanny heights and speeds. He holds two pizza-related Guinness World Record titles and in the last few years, Tony has revitalized his slice of California and Las Vegas with a plethora of restaurants. After the break, Tony explains to Talia how he strives for perfection and that this drive has led him to keep pushing his career forward. Talia also puts him on the spot, asking if he has any plans to bring his pizza to NYC. Tune in to hear highlights from "The Pizza Bible," predicted pizza trends, as well as some of his favorite slices in the big apple. This program was brought to you by The Wisconsin Milk Marketing Board.

"Something I say in the industry, you can always make it better." [3:00]

"It's like a Grandma went out with cheddar and all of a sudden you have this awesome mac and cheese kind of pizza." [27:00]

--Tony Gemignani on Pizza Party


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Hosted By
The-food-seen-new
Sponsored by
Untitled
On today’s episode of THE FOOD SEEN, Mississippi born Ben Mims was surrounded by a family of fabulous bakers and sweet-makers. There was his mother Judy’s weekly Pecan Pie. His aunt Barbara Jane’s coveted Christmas tin, full of Pretzel-Peanut-Chocolate Candy and Crisp Oatmeal Raisin Cookies. He’d stop by his grandma Carol’s to eat Coconut Layer Cake. Saturday mornings weren’t complete with out fluffy biscuits and muscadine jelly. No wonder you couldn’t take the South of of this boy even after years of working as a food editor for Saveur in NYC, pastry chef in SF’s Bar Agricole, and back to NYC in the test kitchens of Food & Wine. Ben’s now published, Sweet & Southern: Classic Desserts with a Twist. Don’t worry, there’s your classic Hummingbird Cake and Peach Cobbler, Peanut Butter Pie and Buttered-Pecan Ice Cream, but also riffs like Cantaloupe Upside-Down Cake, “Red Velvet” made with pomegranate juice, and an Ambrosia Pavlova. His inspirations travel even further, Indonesian by way of Dutch baking traditions for his Cinnamon-Chocolate Spekkuk, a Southernized Sicilian Cassata swapping sweet ricotta for cream cheese, a Sweet Potato Cake that resembles Arabian Spoon Halva, Camotes Pie made with Mexican piloncillo, and Pumpkin Kanafe influenced by the Greek ingredients of his neighborhood, Astoria, Queens. Just in case your Valentines Day isn’t sweet enough. This program was brought to you by White Oak Pastures.

"A lot of cakes and cookies I write about were made or invented during the ... years in the south when all you had was a wood burning oven..it's interesting how the oven has changed what people would bake." [07:30]

--Ben Mims on The Food Seen

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Hosted By
Pleasure
Sponsored by
Wmmbshow
This week on Pizza Party, host Talia Ralph welcomes Tony Gemignani the 11 time World Pizza Champ and author of "The Pizza Bible." He talks to Talia about how he found his love for pizza at an early age and how he wielded his love into an impressive pizza-centered career. To date, Tony has won three world titles in pizza cooking and eight in pizza acrobatics AKA tossing dough at uncanny heights and speeds. He holds two pizza-related Guinness World Record titles and in the last few years, Tony has revitalized his slice of California and Las Vegas with a plethora of restaurants. After the break, Tony explains to Talia how he strives for perfection and that this drive has led him to keep pushing his career forward. Talia also puts him on the spot, asking if he has any plans to bring his pizza to NYC. Tune in to hear highlights from "The Pizza Bible," predicted pizza trends, as well as some of his favorite slices in the big apple. This program was brought to you by The Wisconsin Milk Marketing Board.

"Something I say in the industry, you can always make it better."

"It's like a Grandma went out with cheddar and all of a sudden you have this awesome mac and cheese kind of pizza."

--Tony Gemignani on Pizza Party

Jump to Segment:

To comment on this episode click here. There are currently Comments

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