Why We Cook - mp3 - Heritage Radio Network

Why We Cook - Episode 1 - Why Do We Cook?

Mon, 21 Jun 2010 02:27:04 -0000

In her premiere episode, Erica takes us back to the first family meals, offers a brief how-to on cooking various meat cuts, and interviews the Executive Editor of Art Culinaire magazine.

Why We Cook - Episode 2 - Salt Talks I: The Tasty Rock

Mon, 21 Jun 2010 02:27:18 -0000

A show worth it's salt: Erica talks salt and salumi with Alexis Pisciotta, Chef de Cuisine at Salumeria Rosi.

Why We Cook - Episode 3 - Salt Talks II: Make Salt Work For You

Mon, 21 Jun 2010 02:27:27 -0000

Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.

Why We Cook - Episode 4 - From Farm to Table? No, From Chef To Farmer!

Mon, 21 Jun 2010 02:27:43 -0000

Erica talks veggie preparations and techniques with chef and farmer David Ramirez.

Why We Cook - Episode 5 - Shaking Up Spring Drinks

Mon, 21 Jun 2010 02:27:53 -0000

Erica sits down with head mixologist of Back Forty, Michael Cecconi, to cover top shelf drink concepts and seasonal concoctions.

Why We Cook - Episode 6 - Hoi An, Vietnam

Mon, 21 Jun 2010 02:28:19 -0000

This week on Why We Cook: Erica's triumphant return from Vietnam! Wides plucks tales from her travels, reflects on her work for Streets International, and breaks-down some of Vietnam's all-star dishes.

Why We Cook - Episode 7 - Summer On The Half-Shell

Mon, 21 Jun 2010 02:28:30 -0000

This week on Why We Cook Erica presents a primer on cooking shellfish on the grill and interviews Bernie Wides of the New York Estuary Oyster Project.

Why We Cook - Episode 8 - Chillin With Gazpacho And His Cousins

Mon, 21 Jun 2010 02:28:47 -0000

On this week's Why We Cook, Erica shares a brief history of Ratatouille, Panzanella and Gazpacho with a step by step guide to perfecting the three dishes.

Why We Cook - Episode 9 - The Much Maligned Eggplant

Mon, 21 Jun 2010 02:29:00 -0000

This week on Why We Cook, Erica turns her attention to Eggplant and the history of the much maligned vegetable. Also on the show, farmer Lee Jones.

Why We Cook - Episode 10 - Chowing The Green

Mon, 21 Jun 2010 02:29:19 -0000

On this week's Why We Cook, Erica covers the gamut of greens, from soft, leafy greens to sturdier collard greens. Included in her talk are histories of each variety and preparation suggestions with recipes and professional tips.

Why We Cook - Episode 11 - Attack Of The Squash People

Mon, 21 Jun 2010 02:29:29 -0000

This week on Why We Cook, Erica continues her exploration into vegetables with Zukes, Cukes & Melons.

Why We Cook - Episode 12 - The Veggies We Love To Think We Hate

Mon, 21 Jun 2010 02:29:41 -0000

On this week's Why We Cook, Erica celebrates a handful of outcast veggies and shares preparations to curry your favor towards the beet, cauliflower and lima bean. Don't sleep on these nutritious delights!

Why We Cook - Episode 13 - Anchovies, Mackerel and Sardines Oh My! With A Shout Out To Herring Too

Mon, 21 Jun 2010 02:29:51 -0000

This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.

Why We Cook - Episode 14 - The Big Breakfast Show, Or, What Soph Ate

Mon, 21 Jun 2010 02:30:14 -0000

On this week's installment of Why We Cook, Erica turns your ideas of breakfast on their heads. Forget what you think you know about the first meal of the day!

Why We Cook - Episode 15 - The Homely, Humble Forgotten Roots

Mon, 21 Jun 2010 02:30:26 -0000

On this week's Why We Cook, chef Erica Wides shows the root vegetables some love! Learn about preparations, techniques and obscure vegetables hidden in your produce section. Also, very special guest Claire Handleman, blogger and chef at Del Posto.

Why We Cook - Episode 16 - Funny Little Salty Cured Things

Mon, 21 Jun 2010 02:30:48 -0000

The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these flavor-packed ingredients into your dishes.

Why We Cook - Episode 17 - The Quiet Little Bean

Mon, 21 Jun 2010 02:31:08 -0000

On today's Why We Cook: a bean primer. Erica gives a brief history of beans, offers some preparation techniques, and reveals the secrets behind a first-class black bean soup.

Why We Cook - Episode 18 - Holy Flavor Trinity Batman!

Mon, 21 Jun 2010 02:31:26 -0000

On this week's Why We Cook: Our most information-packed episode ever. Erica spans the globe to distill the most basic flavors of international cuisines, breaking each region or tradition into a "Flavor Trinity". An episode not to be missed!

Why We Cook - Episode 19 - Good Foods Gone Bad

Mon, 21 Jun 2010 02:31:37 -0000

On this week's Why We Cook, Erica covers good foods gone bad; healthy foods hijacked by food industry and turned bad.

Why We Cook - Episode 20 - Suck Onfit

Mon, 21 Jun 2010 02:31:51 -0000

On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).

Why We Cook - Episode 21 - Pound The Paste

Mon, 21 Jun 2010 02:32:05 -0000

This week's Why We Cook covers the gamut of raw, crushed, mortar and pestle sauces. You may not know that picada, pesto and muhammara are all variations on a basic culinary theme: each sauce is built on a foundation of nuts, garlic and olive oil.

Why We Cook - Episode 22 - Don't Wince, It's a Quince

Mon, 21 Jun 2010 02:32:20 -0000

Autumn has arrived which means it's the perfect time to become reacquainted with fesitval fall fruits. This week on Why We Cook, Erica tells us all you need to know about pears & quince.

Why We Cook - Episode 23 - Holy Madre Cacao

Mon, 21 Jun 2010 02:32:36 -0000

This week's episode of Why We Cook is all about cacao with special guest Jeff Pzena, owner of The Cotton Tree Lodge in Belize. Why might cacao be the next superfood and how is this bitter plant transformed into what we know as chocolate?

Why We Cook - Episode 24 - Thanks, giving!

Mon, 21 Jun 2010 02:32:57 -0000

On a special Thanksgiving edition of Why We Cook, Erica Wides gives us some things to be thankful for.

Why We Cook - Episode 25 - Magical Oil

Mon, 21 Jun 2010 02:33:05 -0000

On this week's Why We Cook, Erica casts a lens on exotic oil varieties, explaining their origins, their extraction methods, and how to best use them in your dishes.

Why We Cook - Episode 26 - Completion Issues

Mon, 21 Jun 2010 02:33:23 -0000

On this week's Why We Cook, Erica moves through Part II of her series on oils. Some history and prep tips for lesser-used oils and a primer on the endless culinary and dermatological benefits of coconut oil.

Why We Cook - Episode 27 - Let Us Now Braise Famous Meats

Mon, 21 Jun 2010 02:33:35 -0000

On this week's Why We Cook, Erica breaks down the basics of braising: from choosing a worthy if obscure cut, to creating a master stock, to letting the flavors develop after cooking.

Why We Cook - Episode 28 - Worst.Plate.Ever

Mon, 21 Jun 2010 02:33:48 -0000

On this week's Why We Cook, Erica rehashes her worst meal ever, presented to her by a student at ICE, who shall remain unnamed. How does one make the worst meal ever? Find out here.

Why We Cook - Episode 29 - The Orphans of Winter; Celery Roots and Rutabagas

Mon, 21 Jun 2010 02:34:05 -0000

On this week's installment of Why We Cook, Erica urges you to give the root vegetables and tubers a second chance with prep tips and dish offerings. Don't just let these overlooked veggies sit on your supermarket shelves all winter!

Why We Cook - Episode 30 - The Aughts: The Good, The Bad and The Muddly

Mon, 21 Jun 2010 02:34:19 -0000

On this week's Why We Cook, Erica takes a look back at the decade to reflect on what she sees as the ten best things to happen to American food in the 00's.

Why We Cook - Episode 31 - The Miracle Of Fermentation

Mon, 21 Jun 2010 02:34:30 -0000

Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.

Why We Cook - Episode 32 - Tet Un-offensive

Mon, 21 Jun 2010 02:34:48 -0000

This week is all about Asian food traditions for new year celebrations, both lunar and Gregorian.

Why We Cook - Episode 33 - Bake It Easy

Mon, 21 Jun 2010 02:35:03 -0000

This week's show, in spirit of the late Ronald Howes, is dedicated to the Easy-Bake oven.

Why We Cook - Episode 34 - That Sweet, Sweet Head

Mon, 21 Jun 2010 02:35:18 -0000

This week on Why We Cook, Erica highlights the cabbage and tells us why we shouldn't throw out our moldy vegetables.

Why We Cook - Episode 35 - I Just Don't Like It

Mon, 21 Jun 2010 02:35:35 -0000

On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!

Why We Cook - Episode 36 - The Dead Season

Mon, 21 Jun 2010 02:35:56 -0000

sponsored by Hearst Ranch - This week Erica talks about "The Dead Season" of Spring.

Why We Cook - Episode 37 - Spring Rools! Especially if it's Fried

Mon, 21 Jun 2010 02:36:06 -0000

Erica talks about spring "rools" and Passover food traditions, specifically home made matzo.

Why We Cook - Episode 38 - The Bittersweetness

Mon, 21 Jun 2010 02:36:20 -0000

Erica highlights the benefits of caramelizing sugar, and talks about why she loves Easter candy so much.

Why We Cook - Episode 39 - Yogurt!

Mon, 21 Jun 2010 02:36:33 -0000

This week focuses on the history, properties & benefits of yogurt.

Why We Cook - Episode 40 - Arms, Legs, Wings

Mon, 21 Jun 2010 02:37:07 -0000

This week, Erica asks "why chicken wings?" and offers alternatives in the form of frogs legs and rabbit "arms".

Why We Cook - Episode 41 - Impatiently Waiting

Mon, 21 Jun 2010 02:37:27 -0000

Tune in to hear how Erica maximizes her rhubarb-consumption during its brief growing season, and how she's tricked out her upstate bungalow's garden space. Plus get the scoop on Erica's new bee hive!

Why We Cook - Episode 42 - The Cheeseweavers

Mon, 21 Jun 2010 02:37:41 -0000

This week's Why We Cook was a doosy. Whey should you listen? Why for a breakdown on the "young fresh cheeses" available everywhere from the most boutique hole-in-the-wall cheese shops to major retailers all over New York City...thats why!

Why We Cook - Episode 43 - Stick It

Mon, 21 Jun 2010 02:37:52 -0000

This week on Why We Cook Erica delves into skewered bits of meat! Tune to hear Erica break down Sate and Yakitori; all of the delicious street foods that are the result of a host of compressed influences and cultures.

Why We Cook - Episode 44 - Bubble Bubble

Mon, 21 Jun 2010 02:38:13 -0000

This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.

Why We Cook - Episode 45 - Cut Off Your Face

Mon, 21 Jun 2010 02:38:24 -0000

Erica reminisces about the "dark, clubby, upholstered, fish-and-cocktail-sauce smelling, Mad Men-esque" Elk Hotel and Restaurant and begins a journey into the world of Soft Shell Crabs.

Why We Cook - Episode 46 - Peas Out

Mon, 21 Jun 2010 02:38:39 -0000

Hear about the not-so illustrious reputation of Waldbaum's canned peas and their sulfurous opening scent, and where you can get the best fresh peas as a delicious alternative to the can.

Why We Cook - Episode 47 - To Stir Or Not To Stir?

Mon, 21 Jun 2010 02:38:47 -0000

This week on Why We Cook Erica engages the listener with an exploration of one of the kitchen's oldest, most mysterious, subtle, nerve-racking and glorious processes: cooking rice.

Why We Cook - Episode 48 - Chilled

Thu, 01 Jul 2010 15:09:57 -0000

This week on Why We Cook Erica explored the world of iced, caffeinated beverages, the perfect treat for a sweltering summer day. Learn why Thai iced tea is the perfect "heat killer" versus beer, coffee, or normal tea, and how iced-tea became a favored summer treat at the turn of the last century. Tune in, brew it up, and cool it down! This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.

Why We Cook - Episode 49 - Tales From the Clay Oven

Tue, 03 Aug 2010 16:50:00 -0000

This week on Why We Cook Erica covers the delicious summertime treat that is Vietnamese iced coffee, and delves into the wonderful warm world of clay ovens. Find out what the traditional sod houses of Scandanavia have to do with eating and baking in New Hampshire, and how domes once ideal for bee-hives are now used to make the most delicious of all foods: pizza. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.

Why We Cook - Episode 50 - Stew You

Tue, 13 Jul 2010 23:15:22 -0000

This week on Why We Cook Chef Erica delved into the world of summer stews and slow cooking. Since vegetables are mostly water, slow cooking helps get the water out of veggies and caramelize the sugars inside them. Tune in for an enormous amount of tips and tricks (punch holes in eggs to poach them in the pot, use pomegranate molasses for a sharp sweetener) to making the best summer stew you've ever eaten; patience is key! Ratatouille, Turkish stews, Italian summer stews, and every combination therein is covered--tomato, eggplant, and lentil based stews abound. This episode was sponsored by Whole Foods: proud to support independent farmers and small business in our community.

Why We Cook - Episode 51 - Slicin' Bison

Tue, 20 Jul 2010 23:35:15 -0000

This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.

Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio

Why We Cook - Episode 52 - Friends and Wasters

Tue, 03 Aug 2010 16:45:49 -0000

This week on Why We Cook Chef Erica delves into the world of thrift: wasting food, preserving food, and why the outlook of younger kids is less thrift-focused than those who grew up with parents who survived the Holocaust or the Great Depression. Plus we get a primer on one of the oldest forms of cooking around: the clay oven. This episode was sponsored by Fairway: like no other market.

Why We Cook - Episode 53 - Peachy Keenwa

Tue, 03 Aug 2010 22:58:27 -0000

This week, Erica pays homage to all foods yellow. Specifically, we learn about the mind body benefits of the under-appreciated turmeric plant and the rich cultural and personal history of Cheese Doodles. This show was brought to you by Hearst Ranch, purveyors of fine grass-fed beef.

Photo 1: Morrie Yohai, inventor of the Cheez Doodle, Photo 2: turmeric powder

Why We Cook - Episode 54 - Fig Out

Tue, 17 Aug 2010 20:33:37 -0000

This week on Why We Cook Erica goes on a quest for local peaches that do not suck, and ponders the morality and practicality of returning fruit from the store whence it came. This week is also a look at figs, and the figs' delicious step-sister, apricots. Tune in to get a firm grasp on the last few weeks of summer and the juicy ripe fruit therein. This episode was sponsored by Edwards of Surry Virginia.

Photo 1: "showing the fig", Photo 2: a good(?) apricot

Why We Cook - Episode 55 - Know Your Fruit

Wed, 25 Aug 2010 00:20:20 -0000

This week on Why We Cook its Back to School week! Join Chef Erica for a quiz on all things fruit. Learn how to find the best watermelons, the difference between ripening and maturing, and what the single most sold item at Wal-Mart is. Tune in for this extremely helpful fruit-picking-primer. This episode was sponsored by Whole Foods.

Photo: How did you do on the quiz?

Why We Cook - Episode 56 - The Fabulous Niblets

Tue, 31 Aug 2010 23:00:29 -0000

This week on Why We Cook Erica celebrates the last moments of summer with that sweet yellow star of the summer harvets: corn. Learn about the surprisingly racy names for the myriad types of corn and why the husk is a handy package to be removed at your peril. Tune in for a sneak peek at Erica's upcoming NPR appearance, plus a terrifying description of one of the worst, most starch-laden meals Chef Erica has ever been served by a student. This episode was sponsored by Whole Foods Market.

Photo: Sweet Corn