検索キーワード： 著者 "Jim Coleman" すべてのカテゴリー

On today's show we're raiding the pantry! We'll learn everything from the pantry's history to organizing and stocking your own larder. And, we'll examine the foods that we eat when we are by ourselves. Also, there's news from the almond groves. Plus, how to stock a heart-healthy pantry, tips to make healthy grains a habit, and much more.

Sugar plays a starring role on Valentine's Day, but it's also a big part of our every day lives. We'll discover how we developed our famous sweet tooth. Our guest is Wendy Woloson, author of Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America. Later on the show; if you want to impress your Valentine this year, the hip gift isn't fancy gourmet chocolates. It's a blast from the past: retro candy!

Food is one of the most enduring of the arts - everyone eats and if you've ever put a piece of parsley on steak or a birthday candle on a cake, you've added style! Today, we'll talk to artists, writers and chefs about the art of food. And how do they make those beautiful food photographs that make us drool? Discover how to bring improv to your recipes. And our nutritionist weighs in on some urban myths!

Sultry summer nights! Today's Chef's Table is all about cooling down and enjoying the season's flavors. Discover heirloom tomatoes, go fishing with the frying pan, and learn about oysters in Manhattan. We'll find out how ice furthered the popularity of the cocktail. Later, our sommelier, Maureen Petrosky, gives us the best summertime sips. Molly O'Neil gives us Mostly True - her memoir about food and baseball. Plus a hot club in Miami, food trivia, and the recipe of the week.

Maryland has the Crabcake, Buffalo its Beef on Weck, and where would New Orleans be without its Po Boys? While many will argue where to get the best Cheesesteak, there's no question this sandwich is the iconic food of Philadelphia. We'll discover the history...and some controversy on the Cheesesteak sandwich. Later, we'll find out what one chef would cook for the Obama's in the Whitehouse.

Mother's Day is one of the busiest days in the restaurant industry. Everybody wants to do something special for the mom in their life, but many chefs agree: you might be better off cooking at home! How about a special picnic? We'll hear about recipes that travel well, and discuss what kinds of gear you need. Our guest is Jennifer Barry, one of the authors of Festive Picnics. Later, we'll chat with Greek restaurateur George Kyrtatas, whose mother taught him how to run a successful restaurant.

Spring. It's all about new beginnings, and new growth and, oh yeah, there's spring cleaning and organizing. On today's show we'll talk to an expert and find out why the pantry can be a literary place. We'll chat with a master chocolatier about some unusual flavors, and discover why butter is back - and oh, baby, better than ever! Later, we'll visit Southern Italy. Plus, we crave healthy foods and learn how to make those whimsical cupcakes.

Want to make THIS Halloween the most entertaining yet? On today's show we'll talk to an expert who's been putting together over-the-top Halloween parties and costumes for 37 years. And, in spirit of the season, a nostalgic look at breakfast cereals like Frankenberry and Boo Berry. The upcoming World Series inspires us to look at those All-American favorites, hamburgers, and hot dogs. Finally, discover an old sport that is gaining new fans, and a New York restaurant that celebrates Day of the Dead.

The clocks have changed - hopefully - the closets are cleaned, and we're all waiting for the first taste of summer produce. Today, we salute spring and the fresh fruits and vegetables to come. Vietnamese Cuisine is known for its robust and flavorful use of vegetables, so we'll start there. Then, we'll get some advice on creating an outdoor kitchen and discover some quick-fix picnics. Later, learn how to start a raised vegetable garden with Katharine Whiteside.

Whether you sit down to an elaborate meal at a restaurant, or eat a bowl of cereal standing over the sink, there's so much that goes into what and how we eat. Today, we'll look at ingredients, techniques....even a waiter's rant (plus a few from customers). Then, you don't have to be a rocket scientist to figure out we've got an obesity problem. A behavioral psychologist says to eat like our ancestors.

The Super Bowl is over, no holidays are on the horizon, and we have weeks before it's spring. Could be you have the winter blues. This week on Chef's Table, we'll talk to a nutritionist about foods to help those down-in-the-dumps symptoms.

The leaves are turning and there's a nip in the air. So, it's time to revamp those menus and bring some heartier fare and ingredients into the kitchen. We'll visit with the authors of the Canal House Cooking series. Later, some tips from our Registered Dietician for staying healthy during this flu season. And, something to bring the kid out in you - we'll hear from the author of the book that inspired the 3-D animated film, Cloudy With A Chance of Meatballs.

The holiday season is swinging into full gear. So, let's talk kugel for Channukah. And there's good news from the "French don't diet" doctor. Then, learn how to really cook with James Peterson and his biggest book yet. Plus, the history of Beaujolais with Rudolf Chelminski, fun cookies for the holidays, and a year without shopping.

Are you tired of take-out? Then make your meals stand-out! Learn how creating your own sauces can make your everyday meals extraordinary. A produce expert gives us an insiders look at how the weather affects our pocketbooks at the market. Joan Nathan stops by to talk about Jewish cuisine during this holy month. Later, we learn about breaking the Ramadan fast. Finally, Chef gets some tips on keeping his whites--and your fine clothes�clean!

With Passover approaching, many Jewish homes are beginning to prepare for this meaningful holiday. Radio personality Arthur Schwartz gives us some tips for buying the brisket and offers some food history. Learn how to make your own matzoh and weigh in on the matzoh-ball debate: floaters or sinkers? Later, we talk about some food swaps with an editor from Men's Health magazine. Joe Sixpack talks - what else - beer! And, we'll answer the question of the ages: "Why do cucumbers make you burp?"

From special events to simple pleasures, today's show takes us to unique places, and finds us unusual products and things to do. We'll discover the secrets of planning a wedding from a professional who's helped over 100 couples walk down the aisle in style. Then we'll fly to Barbados and talk to two chefs about flying fish and coo coo. We'll find out about a special raisin only available in the fall and look for heirloom chocolate deep in the Amazon.

Food is all encompassing: how we buy it, store it, and celebrate with it. On today's show, we'll look at our relationship to food, from simple bananas to an unusual place to dine where the waiters are visually impaired and you eat in the dark. A cultural psychologist examines how we perceive what's on our plates, and we'll hear about "The Short History of the American Stomach". And, if you think you'd like to win the Pillsbury Bake-off contest, hear how one woman took the prize.

It's time to get your Superbowl party game plan together. Bobby Flay stops by to give us some southwestern flare. We'll learn some nutrition tips from an NFL team dietician - if only we could all eat like a linebacker! Ruth Reichl reveals the lure of southern cuisine and pimento cheese - perfect Superbowl food. And if football isn't your idea of entertainment, we've got an unusual art magazine that takes a new look at meat. Plus tapas, spice blends, and much more.

Ever been down on your luck? How'd you turn it around? On today's show we'll overcome little challenges and even tackle a few big ones. Celebrity Chef Paula Deen recalls her early difficult days starting a business and a new life. Author Liz Gilbert takes us on journey from divorce to an appetite for life. We'll get tips on fixing our baking mistakes; discover fancy recipes from opera librettos; and even take a trip to the race track.

Food sustains, nurtures and defines us. No matter where you are from, chances are there is a regional dish!