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
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Cooking with chocolate is the theme on this week's episode of A Taste of the Past, as Linda Pelaccio is joined by "The First Lady of Chocolate", businesswoman, baker and cookbook author Alice Medrich. Alice explains how she found her way to baking and chocolate, and how she's adapted to thinking in terms of home cooking instead of complex kitchen baking. Learn some tips for making world class desserts at home, and find out how sugar balance is essential for delicious and wholesome taste in sweets. This program was sponsored by White Oak Pastures.

"When I sold my business, I became a home cook again and started to realize that for a home cook and entertainer, it was not so easy to make complex desserts...so increasingly I've started to think more and more about the home cook who may have a limited kitchen, less time and less experience."

"One of the things that's consistent in my career is that I want to taste the ingredient more than the sugar."

-- Alice Medrich on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
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On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.

"The key and my passion is to tell people that whole grains can taste really good."

"In average supermarkets, grain selections are becoming bigger and bigger."

"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."

-- Maria Speck on A Taste of the Past


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



This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D'Artagnan and Eugenia Bone, author of "The Kitchen Ecosystem." Ariane tells Mike her thinking behind starting D'Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D'Artagnan's start and also chat about what's on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society's upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society's annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year.

"There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D'Artagnan. We want to grow but don't want to compromise anything." [25:00]

--Ariane Daguin on Food Talk


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