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 /// The Morning After
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 /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
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 /// 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
THURSDAY
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
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
Manhattan Cocktail Classic Coverage Pizza Party
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
1937436_1442625286009380_6307304838798185459_n
Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean.

"A leaky rotovap is a key loss of flavor loss in distillation". [24:00]

"Everything you boil - you have to condense. You have to have as much chilling power as you have heating power." [35:00]

--Dave Arnold on Cooking Issues


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Hosted By
Eat-your-words
Sponsored by
Tabard_facade_3
Is it spring yet?! This week on Eat Your Words, host Cathy Erway is optimistically talking spring vegetable gardens, specifically tomatoes, with "tomatomaniac" Scott Daigre. Every year, Scott hosts TomatoMania!, a traveling pop-up sale of hundreds of heirloom and hybrid tomato seedlings and has also recently released the new book "Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen." In the book, Scott provides a peek into his Ojai, California, tomato patch and details a “reality gardening” approach to growing the world’s favorite summer treat. Tomatomania! walks readers through every step of the tomato gardening process, from the earliest planning stages to those final satisfying kitchen table moments of the season. Scott previews what to expect out of this year's TomatoMania! event and leads an interesting discussion on tomato varieties and the 'breeding' process. Tune in and become a 'maniac along with Cathy! This program was brought to you by the Tabard Inn.

"Tomatoes are a huge springboard for the spring garden and for people in the growing season." [3:20]

"The book combines all the information and know how that how we've gained from all these years, so it celebrates tomatoes!" [19:39]

--Scott Daigre on Eat Your Words


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Hosted By
Sharp-_-hot
Sponsored by
Wfm
This week on Sharp and Hot Emily and Anne interview Chef Leeann Lavin and Chef Joe Realmuto. They discuss Chef Leeann's newest cookbook, "The Hamptons and Long Island: Homegrown Cookbook," in which Joe is featured. Joe tells us about a local garden that he owns behind his restaurant Nick and Tony's, and why he decided to stop working in NYC. Leeann and Joe then go into why locally sourcing ingredients is tantamount to having a successful restaurant, and why chefs should not "smile and dial." This program was brought to you by Whole Foods Market.

"I wanted to show in the book not only the relationship between the artisan and the chef...but also the reverence they have for the land and the water." [23:00]

"You need to eat from your own soil." [25:00]

-- Leeann Lavin on Sharp and Hot


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