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Bridget Lancaster, co-host of America’s Test Kitchen on PBS joins us live to answer your cooking questions and share lots of tips from the last 22 seasons of the show. Bridget is a master at talking about what makes a recipe work. Together, we’ll tackle your grilling questions and we’ll help you troubleshoot your baking. We'll find out what Bridget has in her gadget drawer and her pantry. Plus, get tips for cooking burgers, artichokes, and bok choy. You're going to be a better home cook after this hour of Seasoned. Guest: Bridget Lancaster: Executive Editorial Director for America’s Test Kitchen and the co-host of America’s Test Kitchen and Cook’s Country on PBS. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We start this hour of Seasoned talking with journalist and author, John Holl, about the evolution of craft beer and the joys of pairing beer with food. His book is The Craft Brewery Cookbook. And, change is in the air! We also speak with Jamal Robinson and Judi Young. Jamal is the co-founder of the Change In the Air Festival, happening Saturday, June 18 at Bear’s Smokehouse BBQ in New Haven. It’s a celebration of craft beer and Black culture. The fest is, in part, a fund raiser for The CT Brewers Guild African American Brewing Scholarship. Judi Young is a past recipient of that scholarship and a graduate of Sacred Heart University’s Brewing Science Certificate program. Judi talks with us about what participating in the program meant to her. Finally, we listen back to our conversation with Alisa Bowens-Mercado, founder of Rhythm Brewing Co. and the first Black woman brewer in Connecticut. Guests: John Holl: Journalist covering the beer industry. He hosts the “Drink Beer, Think Beer” podcast and he’s the editor of All About Beer magazine. John is a contributing editor at Wine Enthusiast magazine and the author of The Craft Brewery Cookbook: Recipes to Pair with Your Favorite Beers. Jamal Robinson: Director of Sales and Marketing at New England Brewing Company in Woodbridge, Conn. and he’s the Founder of the Change In the Air Festival–which is a celebration of beer and Black culture. Judi Young: Past recipient of theCT Brewers Guild African American Brewing Scholarship and graduate of Sacred Heart University's Brewing Science Program. Alisa Bowens-Mercado: founder of Rhythm Brewing Co, New Haven, Conn. Featured Recipes: Grilled Pumpkin Flatbread with Homemade Ricotta and Hot Honey Mango and Beet Salad Air-Fried Chicken Wings with Honey Barbecue Sauce This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Ali Slagle is a home cook’s home cook. Her recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in under an hour. We talk with Ali about the philosophy behind her first cookbook, I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes. If you’re a busy cook, or you just value efficiency and creativity in the kitchen, you’ll appreciate this hour. GUEST: Ali Slagle: Recipe developer, food writer, and author of the book, I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes. FEATURED RECIPES: Lemon Pepper Chicken & Potatoes Skillet Broccoli Spaghetti Sizzled Pork & Pineapple This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We talk with recipe developer and cookbook author Jake Cohen about how practicing the ritual of Shabbat affirms his connection to both the gay and Jewish communities he’s passionate about celebrating. Jake is famous for his challah braiding videos; he shares his challah recipe with us, as well as expert tips for making the bread. He also shares recipes for the always-comforting Roast Chicken Matzo Ball Soup and a very modern Everything Bagel Galette. Food-lovers the world over know the name Zabar’s. We talk with David and Willie Zabar about Zabar family history and get a tour of the iconic New York City market. We also spoke with the local bagel maker whose pandemic hobby got the attention of the New York Timesand die-hard bagel lovers in New York City. Plus, Chef Plum talks with Eunice Laverty, a beloved bagel maker in Newtown who knows all her customers by name. GUESTS: Jake Cohen: Author of Jew-ish: Reinvented Recipes from a Modern Mench David Zabar: Grandson of Louis and Lilly Zabar, the original founders of Zabar’s in New York City. Currently Zabar's executive director. Willie Zabar: Great-grandson of the original founders of Zabar’s. Currently Zabar’s social media manager. Adam Goldberg: Owner of PopUp Bagels, based in Redding, Conn. Eunice Laverty: Owner of Bagel Delight in Newtown, Conn. FEATURED RECIPES: Jake’s Perfect Challah Roasted Chicken Matzo Ball Soup Everything Bagel Galette This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio, with help from Michayla Savitt. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We’re exploring the food of Puerto Rico with chef María Mercedes Grubb joining from San Juan and writer and professor of food studies, Von Diaz. Von’s cookbook, Coconuts & Collards, is a beautiful expression of the island. Maria and Von help us understand the context behind a cuisine that endures despite a legacy of colonialism and a very complex food system. Also this hour, listeners share their connections to the food of the island. GUESTS: Chef María Mercedes Grubb: Executive chef at Taberna Medalla and Bar Catedral at the Decanter Hotel in San Juan, Puerto Rico Von Diaz: Writer, documentarian, and professor of Food Studies at the University of North Carolina, Chapel Hill. Von is the author of Coconuts & Collards: Recipes from Puerto Rico to the Deep South. FEATURED RECIPES: Costillas de Cerde con Salsa BBQ de Guayaba (Pork Ribs with Guava BBQ Sauce) Mami’s Bizcocho de Ron (Mami’s Rum Cake) Rosé Sangria This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. “Do the mirror test. . .don’t look at the scale.”) And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar. Guests: Liz Wluka: Director of Sports Nutrition at the University of Connecticut (@FuelingHuskies) Stevie Brown: Former NFL Player, Certified Personal Trainer Bianca Belair: World Wrestling Entertainment (WWE) SmackDown Champion Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. This show was produced by Robyn Doyon-Aitken and Catie Talarski.  Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

If you watch PBS cooking shows, you likely know–and love–Pati Jinich. This hour on Seasoned, we talk with Pati about her latest cookbook and what she considers the double blessing and responsibility of being Mexican-American. Pati is the host of Pati’s Mexican Table on PBS and the PBS primetime docuseries La Frontera. She’s also the resident chef at the Mexican Cultural Institute in Washington, D.C., and a three-time James Beard Award-winner. Pati deepens our appreciation of the food of Mexico and describes what she's learned about her culinary heritage through her television work and the years spent crafting her cookbook, Treasures of the Mexican Table: Classic Recipes, Local Secrets. Plus, we’ll listen back to our conversation with local chef Carlos Baez. He’s known for his inspired takes on street food at his restaurants in Fairfield county. GUESTS: Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets. Carlos Baez: Executive chef and co-owner of The Spread in South Norwalk, El Segundo in South Norwalk and New Haven, and Magic 5 Pizza Co., in Norwalk, Conn. Featured Recipes: Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles)  Smoky Guacamole (Guacamole Ahumado) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

In 2018, the EPA estimated that more food made its way to landfills and incinerators than any other type of trash. This hour, we’re talking with people who help us understand food waste and its impacts. How much food are we wasting and how might we turn food waste into opportunities to reduce food insecurity and generate energy? We talk with Katy Hart, an expert from ReFED, a national non-profit dedicated to ending food loss and waste across the U.S. food system. We also talk with CT Public’s Patrick Skahill about his reporting on where our trash goes and how Connecticut and neighboring states are viewing food waste as a resource to reclaim. Plus, Matt Joswiack is a New York chef who turns restaurant food waste into meals that nourish his community. For more information about food waste in Connecticut and New England, read or listen to Patrick’s story “Out of the trash, saving cash: How food waste could transform New England’s garbage,” and watch the video featuring Domingo Medina’s subscription composting company, Peels & Wheels in New Haven. GUESTS: Katy Hart: Operations Director of ReFED. Patrick Skahill: Senior reporter at Connecticut Public. Matt Jozwiack: Founder and CEO of Rethink Food, based in New York. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

You’ll need a glass of water and lots of extra napkins for our hour dedicated to chicken wings—classic Buffalo and beyond. From mild to wild, we talk sauce flavors and more with chicken wing expert and festival judge, Matthew Kourie. Plus, we feature two local restaurants known for their wings. Rino Ouellet, manager at J. Timothy’s in Plainville joins to talk about the tavern's famous wings, and Rita Barham of B&B Wings and Things in Middletown shares the secret to great vegan chicken wings. GUESTS: Matthew Kourie: Founder of the New York Best Wings Festival and LI Wing Hunt. He’s judged the National Buffalo Wing Festival, as well as many other chicken wing contests. Rino Ouellet: Manager and Beverage Director at J. Timothy’s Tavern in Plainville, Conn. Rita Barham: Co-owner of B&B Wings and Things in Middletown, Conn. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Gene Amatruda was our tech producer. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We talk with James Beard Award-winning cookbook author Dorie Greenspan about the influence of her friend, Julia Child; how she tinkers with recipes during development; and that feeling home cooks get when they bake something from scratch. Plus, Dorie shares the backstory for her beloved World Peace Cookies, along with the updated version she created for her latest book, Baking with Dorie.  GUEST: Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Formerly a columnist for the New York Times, Dorie writes the xoxo Dorie newsletter, and she’s the author of fourteen cookbooks. Her latest is Baking with Dorie: Sweet, Salty & Simple. FEATURED RECIPES: World Peace Cookies 2.0 Iced Honey-Apple Scones with Spelt This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visitingctpublic.org/donate.  Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

If you’re a fan of cookbooks and the New York Times food coverage over the years, you won’t want to miss this hour of Seasoned. Amanda Hesser, food writer and founder of Food52, is our guest. Amanda describes her culinary journey, starting with her early travels baking bread in Europe, the very first book that launched her food writing career, and the process of curating “the recipes of record” buried in the New York Times recipe archive. We talk with Amanda about The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021. GUEST: Amanda Hesser: Founder and CEO of Food52. Amanda was a reporter, feature writer, and food editor at the New York Times, and she’s the author of several award-winning books. Her latest is The Essential New York Times Cookbook. This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visitingctpublic.org/donate.  Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it’s central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein’s New York-Style Deli to talk about the deli’s uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago. GUESTS: Joan Nathan: James Beard Award-winning author and food writer. Her latest book is King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World. Liz Alpern: Co-owner of The Gefilteria in Brooklyn, NY, and the co-author of The Gefilte Manifesto Russell DeBella: General manager and partner at Rein’s New York-Style Deli in Vernon, Conn. FEATURED RECIPE: (from King Solomon's Table) Flourless Chocolate Cake This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Are farm-fresh eggs really best? And how can we test for freshness anyway? Calling all egg lovers. . .this week’s episode of Seasoned is for you. Do you have strong opinions about how runny a yolk should be? Do you make the absolute best scrambled eggs on the planet? We invite you to call in with your questions about eggs and chickens, excluding that age-old one. Farmer Julie Christensen, of Flamig Farm in West Simsbury, joins us from the chicken coop. Plus, Lisa Steele, fifth-generation chicken-keeper and author of The Fresh Eggs Daily Cookbook, is with us for the hour too. We’ll bust egg myths, decode the supermarket egg carton, and share some favorite egg recipes, from the super-simple to sublime. GUESTS: Julie Christensen: Farmer co-owner of Flamig Farm in West Simsbury, the home of the iconic backwards EGGS sign. Lisa Steele: Fifth-generation chicken keeper and author of the blog Fresh Eggs Daily. She’s written six books on backyard chicken keeping—but her latest book is a cookbook: The Fresh Eggs Daily Cookbook. Lisa is also the host of the American Public Television show Welcome to My Farm. Featured Recipes: Eggs Benedict Double-Dill Scrambled Eggs Lemon Meringue Pie This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Jamie McDonald of Bear’s Smokehouse BBQ, describes his experiences on the Ukraine/Poland border, where he is volunteering with World Central Kitchen. And, for much of his life, chef Michael Symon has been living with not one, but two autoimmune diseases. This hour on Seasoned, Michael shares his approach to creating recipes that amp up the joy of eating without triggering inflammation or discomfort. Plus, urban farmer and educator Lauren Little describes how she teaches students to be good tree tenders while tapping sugar maples in Hartford. No one knows how to honor the gifts trees offer quite like Lauren. GUESTS: Jamie McDonald: Owner of Bear’s Smokehouse BBQ, with four locations in Conn. See Jamie’s dispatches from the Ukraine/Poland border on his Facebook and Instagram pages, and get information about his fundraiser benefiting World Central Kitchen. Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and bestselling cookbook author. His latest book is Fix It with Food: Every Meal Easy. Lauren Little: Owner and founder of Lauren Little Edutainment. Lauren is a Hartford based urban farmer and traveling teacher who educates and entertains kids by connecting them with nature. Featured Recipes: Cauliflower Cacio E Pepe Crispy Rice with Asparagus, Peas, and Mushrooms Tomato and Coconut Soup This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

What are you making for St. Patrick’s Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she’s a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother’s Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick’s Day, but few of us know the rich history behind the world’s most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that’s evolved over more than 40 years. GUESTS: Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She’s a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking. Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout). Susan Hanson: Home baker from Norwich, Conn. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Featured Recipes: Darina Allen’s Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans Susan Hanson’s Irish Soda Bread Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine. GUESTS: Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef’s Home Kitchen. Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food. Featured Recipes: Pasta Pomodoro  Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We revisit our conversation with one of the creators of the documentary Pizza, A Love Story--New Haven pizza historian, Colin Caplan. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. The documentary is airing on CPTV March 3 through March 11. This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations. GUESTS: Colin Caplan: Author of Pizza in New Haven and co-producer of Pizza, A Love Story. Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven Pete DeBisschop: Owner of Pop’s Pizza in Cheshire Jeff Browning: Partner and brewmaster at Brewport in Bridgeport Laurie McCollum: Owner of Lorenzo’s Restaurant in Sandy Hook Meriah Tani: Manager of Lorenzo’s Restaurant Louise Joseph: Owner of Dough Girls Pizza Truck in Greenwich WATCH PIZZA: A LOVE STORY ON CPTV Thursday, March 3 at 8 p.m. Friday, March 4 at 11 p.m. Saturday, March 5 at 7 p.m. Tuesday, March 8 at 8 p.m. Friday, March 11 at 9:30 p.m. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Sometimes, the simplest ingredients make the most glorious food. Bread definitely falls into that category. Essentially, we’re talking about flour, yeast, water and salt. You work it into a dough, some magic happens, and you’ve got one of the world’s most perfect foods. This week on Seasoned, we’re talking about that magic with expert bread makers. Carrie Brisson, head bread baker at King Arthur Baking, is with us to boost your confidence and troubleshoot your wonky loaves. Plus, local bakers Kevin Masse from Small State Provisions in West Hartford and Tim Topi of Wave Hill Breads in Norwalk share their bread wisdom, too. This show was produced by Robyn Doyon-Aitken and Catie Talarski with technical help from Gene Amatruda. Our interns are Sara Gasparotto and Michayla Savitt. GUESTS: Kevin Masse: Owner of Small State Provisions in West Hartford, Conn. (@smallstate) Carrie Brisson: Head bread baker at King Arthur Baking in Norwich, Vermont (@kingarthurbaking) Tim Topi: Master baker/owner of Wave Hill Breads in Norwalk, Conn. (@wavehillbreads) Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef who became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Missy Robbins – James Beard Award–winning chef/owner of the acclaimed Lilia and Misi restaurants in Brooklyn. She is the author, along with Talia Baiocchi, of the book Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. Kim and Scott Morrison – Co-owners of New England Pasta Company and Beanz & Co. in Avon, Conn. Ryan Peters – Chef and content creator, peterspasta on TikTok. Featured Recipes: Fresh Egg Pasta Dough and Extruded Pasta Dough Spaghetti alla Puttanesca Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata Rigatoni Diavola Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

When you think of Valentine’s Day, you think of cows, right? You will after our conversation with chocolatier Kimberly Thorn, co-owner of Thorncrest Farm in Goshen. We talk with Kimberly about her very pampered cows and her amazing palate. Plus, we share a few favorite romantic restaurants, take you to one of the state’s newest vineyards, and talk to Southington chocolate maker Rosie Mariano about hot cocoa bombs. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. It originally aired on February 10, 2021. Guests: Kimberly Thorn – Farmer and chocolatier at Thorncrest Farm and Milk House Chocolates in Goshen, Conn. Neviana Zhgaba – Co-Owner of Aquila’s Nest Vineyard in Newtown, Conn. Rosie Mariano – Owner and chocolatier at Rosie’s Royal Chocolates in the Factory Square Building in Southington, Conn. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.