We're talking to one of the world's foremost authorities on Mediterranean food, Paula Wolfert, author of the newly published Mediterranean Grains and Greens. Jane and Michael Stern find some old-fashioned soda fountains, and New York Times food columnist Marian Burros predicts the future of food in the '90s.
We'll be talking to Joan Nathan, award-winning author and host of the new PBS series, Jewish Cooking in America, about what it takes to put together 26 weeks of programming. The Sterns are tracking down donuts and food editor Kathleen Purvis has some great music to cook by.
Next time you bite into a perfectly baked loaf of bread, think about the hands that made it! We're going behind the scenes of a bakery, with the owners of Philadelphia's famed Metropolitan Bakery. Jane and Michael Stern talk cafeterias and Master of Wine Mary Ewing Mulligan fills us in on Spanish wines.
It's the art of reservations with New York Times columnist Marion Burros. Puzzled about what to do when seated next to the men's room or your reserved table is now 45 minutes late? Marian has some advice. Jane and Michael Stern take us to Sheridan, Wyoming, to Melinda's, and James Peterson has the word on eggplant, including a recipe for eggplant antipasti.
We're taking a look at specialty coffee this week. It's big business these days, but it's also an affordable everyday luxury. A pound of fresh-roasted beans costing $10 yields 40 cups—a cost of just 25 cents each! Our guest, Corby Kummer is senior editor of The Atlantic Monthly and one of the country's most respected food journalists. His 1990 series on coffee was nominated for a National Magazine Award, and he recently authored a book on the subject titled The Joy of Coffee: The Essential Guide to Buying, Brewing and Enjoying. Corby will give us lots of tips to ensure a perfect cup of joe every time! Jane and Michael Stern have been to New York and have advice on where to find a great pastrami sandwich. John from Vermont talks maple syrup, commentator Kathy Purvis takes us to England, and Derek from Minneapolis tries to Stump the Cook. Lynne talks about a culinary history study tour and takes your calls.
We're at the height of the summer beach season, and the time to indulge in some luxury—Lobster. It's affordable luxury when you do it at home, and for some advice we've gone to chef Jasper White, author of Lobster at Home. Jane and Michael Stern are spitting cherry pits in Michigan and stumpmaster and grocery guru Al Sicherman conducts an iced tea tasting.
This is high season for flea markets and jumble sales—and a perfect opportunity to find unusual tabletop and kitchenware. We're gone to the queen of scavengers, designer Rachel Ashwell, author of Shabby Chic, Treasure Hunting and Decorating Guide, for some advice. Jane and Michael Stern gives us a list of the best ice cream in New England, and fruit expert David Karp tells of a revolution in stonefruit.
When you want to talk ice cream, you go to the source, Ben Cohen and Jerry Greenfield of Ben & Jerry's Ice Cream. The two of them are still whipping up sample batches in Jerry's kitchen, and have agreed to share their recipe for Cherry Garcia. The Sterns take us to St. Louis for snoots and ears from C & K BBQ Restaurant #3, and award-winning author James Peterson begins his vegetable trilogy—this month, it's a look at beans and a recipe for bean and mussel salad.
We're going behind the scenes of the CIA—The Culinary Institute of America, that is! Journalist Michael Ruhlman, author of The Making of a Chef, documented the trip from the first classroom to the CIA's final kitchen, and fell in love with the profession along the way along the way. Jane and Michael Stern take us to Arizona and kitchen designer Deborah Krasner talks refrigerators.
It's a look at some American traditions with Joyce White, author of Soul Food, Recipes from African—American Churches. Jane and Michael Stern share their nationwide "honor roll" of the best hamburgers, and grocery guru Al Sicherman and Lynne conduct a hot dog tasting and we meet up with some champion cherry-pit spitters.