Listen Now

Cookbook author Julia Turshen talks to David and Renee about the joy of feeding others, both in person through her charitable activities and through the pages of her cookbooks.

Grace Young—the wok therapist--joins David and Renee to discuss all things wok: how to buy one, how to season one, and, most importantly, how to cook with one.

David Leite and Renee Schettler talk to Sam Zien, also known as Sam the Cooking Guy, about his latest book, "Recipes With Intentional Leftovers," and how to turn those leftovers into something to anticipate.

David and Renee answer your Thanksgiving questions about making a smaller dinner, fixing dry stuffing, what wine to drink, how to make desserts without flour, vegetarian options and much more.

In this trip down memory lane, David and Renee talk to Seattle Chef Tom Douglas about his remarkable menu ideas. Radio host and author Lynne Rossetto Kasper dishes up some outrageous Thanksgiving disasters and how to avoid them. Josh Wesson talks wines for Thanksgiving dinner. And etiquette expert John Bridges suggests ways to deal with pesky guests.

Nadia Caterina Munno, The Pasta Queen, a celebrity creator on TikTok, Instagram, and YouTube, talks to David and Renee about her approach to cooking Italian and everything pasta.

Author John Birdsall chats with David and Renee about James Beard and how being gay helped, hindered, and shaped his career as the "Dean of American Cookery."

David and Renee discuss tips and tricks for making pie crusts with cookbook author and pie lady Kate McDermott.

TJ Douglas, owner of the Urban Grape wine store in Boston, discusses the Black Lives Matter protests, the resulting damage to his store, and how he used it as a catalyst for change and growth.

Grace Young talks about her video series “Chinatown Stories” and how the once thriving New York neighborhood has been decimated by coronavirus.

David and Renee talk with Jess Patterson, owner of The Co-Op Sullivan Island in South Carolina, about his best-selling frosés in all their incarnations like strawberry, chile pepper, even beer daiquiri. Plus Jess offers a simple at-home frosé recipe.

Baker Kate McDermott, who has written two books on pies and offers virtual classes on baking pie, talks to David and Renee about the secrets to being comfortable with trusting your instincts when making pie.

Cenk Sönmezsoy, the brain and brawn behind the bestselling cookbook The Artful Baker, talks to David and Renee about life in Istanbul, desserts, the pleasures of baking (especially brownies), and being an artist. Chocoholics, this is a must-listen.

David and Renee sit down with master knife maker Quintin Middleton to talk about the art and pleasure of handmade knives, the importance of family, honor, and a shot at the American Dream.

In this episode, David and Renee answer more of your questions about bread baking, plus questions regarding cooking pasta properly, making donuts, and refrigerator jams.

Food editor and cookbook author Amy Traverso talks New England summertime fare—lobster rolls, fried clams, and blueberry pie. Correspondent Emily Schario lets us in on a friendly Zoom Iron Chef competition.

David and Renee talk grilling with Nashville-based chef and cookbook author Matt Moore, including the best way to make barbecue pork, how to grill fish, foolproof approaches to indirect grilling, and more.

In this episode, David and Renee learn about the art of Southern cooking, specifically proper fried chicken, the dos and don'ts of slaw, and the beauty of pimento cheese from cookbook author and Southern home cook Rebecca Lang.

In this episode, David and Renee talk to John Becker (great grandson of original author Irma Rombauer) and his co-author and wife, Megan Scott, about how Joy has spoken to home cooks for almost 90 years. They discuss how they put their imprint upon the classic and the scandal of the 1997 edition.

David and Renee explore the question-filled world of sourdough starters and bread baking with bread baking expert Andrew Janjigian, a senior editor at Cook's Illustrated Magazine and America's Test Kitchen and a baking instructor at King Arthur Flour.