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cooking

Flickr Photo/Kate (CC BY 2.0)/https://flic.kr/p/Km6ZXK

Bill Radke talks to Kathleen Flinn, cook and author of "The Sharper the Knife the Less You Cry," and Naomi Tomky, food and travel writer, about the pros and cons of the meal kit delivery service industry. 

Seattle pastry chef Kevin Moulder creates magic in his tiny Eastlake kitchen.
KUOW Photo/Marcie Sillman

Some people make art in a sun-filled studio.

Kevin Moulder creates his masterpieces in a hot, noisy kitchen.

Moulder is a pastry chef. For the past decade, he’s turned out hundreds of cakes, each one unique: cube-shaped structures decorated in vibrantly colored layers of thick sugar paste called fondant; traditional round layer cakes iced in graduated shades of blue; even a cougar sculpted in cake.

Stinging Nettles
Flickr Photo/J Brew (CC BY SA 2.0)/https://flic.kr/p/4SPejs

Ross Reynolds interviews food writer Sara Dickerman about an early green offering in the farmers market: stinging nettles. They really do sting, but Dickerman explains how to handle them and make a delicious pesto that's distinctively different from basil pesto. You can pick them in the wild or get them at farmers market through May.

Flickr Photo/Jess Judge (CC-BY-NC-ND)

Jeannie Yandel talks to Dan Pashman, creator and host of the podcast The Sporkful, about his new book: "Eat More Better: How To Make Every Bite More Delicious."

When shopping for meat, sometimes the options can be dizzying — what's the difference between an organic, free-range or air-chilled chicken? The Cook's Illustrated Meat Book offers insights.

It's about how to shop for, store, season and cook meat and poultry — and how to prevent contaminating your kitchen with bacteria from the raw meat.

You like soft and chewy. He likes thin and crispy. If only there were a way to bake chocolate chip cookies to please everyone.

There is! And, no, it's not Martha Stewart's way. It's science.

KUOW Photo/Kara McDermott

People usually go to Skagit Valley for tulips and berries. But here’s a little known fact: The region also grows grains. Grains used to be grown mainly as cover crop and often shipped out of state. These days Skagit Valley is seeing a grain revival, thanks to a local researcher.

If your experience with whole grain bread takes you back to the hard brick loaves of the '70s, Stephen Jones at the Bread Lab wants to change that.

The idea that eating cocoa-rich, dark chocolate may offer greater health benefits than milk chocolate is not new.

Cocoa is loaded with compounds called polyphenols that have been shown to help our bodies fend off inflammation and maybe even improve our moods.

And now a small study published in the Journal of the American Heart Association offers evidence of another possible benefit: improving vascular health by increasing blood flow.

Ruth Reichl's book "Delicious!"

Marcie Sillman talks with author and former Gourmet Magazine editor-in-chief Ruth Reichl about her new foray into fiction.

Langdon Cook's book "The Mushroom Hunters."

Ever wonder who heads into the woods to gather those gourmet wild mushrooms that adorn the plates in Seattle’s finest restaurants? Forager and author Langdon Cook introduces us to the motley crew that hunts out the chanterelles and morels we love in his new book, “The Mushroom Hunters.”

What's in a name? It's an age-old question Juliet once asked Romeo in Shakespeare's famed play.

Today, it's a serious question between the U.S. and the European Union, which has said it wants U.S. food makers to stop using European names.

But depending on what food you're talking about, a name could be a lot, says Kyle Cherek, the producer and host of a TV show called Wisconsin Foodie.

In an age when consumers want transparency in how their food is produced, meat producers are under the microscope.

And the meat industry is responding: Antibiotic-free chicken is showing up everywhere you look.

Flickr Photo/rockdoggydog

In hindsight, Greg Atkinson was destined for a life in and around the kitchen, but he didn’t necessarily predict that for himself.

Courtesy of Sheryl Wiser

Ross Reynolds talks with Sheryl Wiser of the Cascade Harvest Coalition about what is fresh at the farmer's market this week.

Flickr Photo/The Heathman Kirkland

Marcie Sillman talks with Kurt Timmermeister about his newest book, "Growing a Feast: The Chronicle of a Farm-to-Table Meal."

Flickr Photo/The Greatist

Marcie Sillman talks with chef Sara Dickerman about the food lover's cleanse.

Flickr Photo/Gabriel Li

Marcie Sillman talks with chef Sara Dickerman about what to serve your overnight holiday guests for breakfast.

Poet Kate Lebo
Courtesy of Shawn Arntz

Poet Kate Lebo's newest collection, "A Commonplace Book of Pie," opens with an epigraph from Carl Sagan: "If you wish to make an apple pie from scratch, you must first invent the universe." 

Flickr Photo/dolanh

Ross Reynolds talks with Sheryl Wiser of the Cascade Harvest Coalition about her favorite gifts from the farm, many of which can be found at local farmers markets — many of which are still open during the winter months.

Her suggestions include preserves, handmade baskets, wreaths, soaps, lotions and honey.

But she says it's important to be cautious about gifting a Community Supported Agriculture subscription. This program allows you to pay a membership to a farm in exchange for a delivery of fresh goods from the farm, like produce or fruit boxes. Although a great program to be involved in, Wiser says that a CSA is as individual as a fingerprint and comes with responsibility for the person receiving it, so make sure to check before signing someone up!

As we near the end of 2013, NPR is taking a look at the numbers that tell the story of this year. They're numbers that, if you really understand them, give insight into the world we live in.

This year, for the first time, national polls show a majority of Americans support the legalization of marijuana. Gallup has been asking the question for four decades, and now it says 58 percent favor legalization.

KUOW Photo/Amina al-Sadi

Marcie Sillman and chef Thierry Rautureau tackle the KUOW break-room fridge challenge to figure out what to make for lunch.

Flickr Photo/Eric Horst

Marcie Sillman talks with food writer Sara Dickerman about making gravy and how to work with the labels on your turkey.

Flickr Photo/Another Pint Please...

Marcie Sillman talks with Phil Wyman, a restaurant inspector for King County Public Health, about how to properly cook a turkey to avoid poisoning your loved ones.

A Cheez-It Feast, And Other Reasons To Be Thankful

Nov 22, 2013
KUOW Photo/Jenny Asarnow

RadioActive's Yafiet Bezabih and Maddie Ewbank challenge our chef-in-residence Sarah Rosenthal to make a Thanksgiving meal out of mac and cheese, Oreos, Cheez-Its, salsa, and more cheese. Plus, hear the story of an inspirational nun from India: Sister Lucy Kurien helps thousands of destitute women and children through her organization, Maher.

Teaching And Cooking In The French Kitchen

Nov 21, 2013
Patricia Well's book "The French Kitchen Cookbook."

Steve Scher talks with cookbook author Patricia Wells about teaching cooking in Paris and Provence and her new book “The French Kitchen Cookbook.”

Flickr Photo/Katy Watts

It may be cold outside but it is warm in the kitchen as fresh apples make their way from the farmers market and into our homes. Ross Reynolds talks about the tasty treats that are fresh at the farmers market with Cascade Harvest's Sheryl Wiser.

Dinnertime With The Conversation

Aug 29, 2013
Julia Harrison

Mark Bittman On Food Politics And Julia Harrison On Sweets

Ross Reynolds talks with author Mark Bittman about food, health and politics and how they all intertwine. Also, Julia Harrison investigates the history and importance of sweets. She tells Ross about the role of sugary snacks in the Pacific Northwest.

Biotech News, And What's In The Fridge?

Aug 2, 2013
KUOW Photo/Carmen Santos

Biotech News
What's happening in the world of biotech? Journalist Luke Timmerman from Xconomy tells us about the region’s big stories.

What’s In The Fridge?
“The Chef in the Hat” Thierry Rautureau joins us to make new recipes from the leftovers in your fridge. Have a look inside and tell us what ingredients you have. We'll help you make a delicious dinner without a trip to the store. Call us at 800.289.5869 or email Weekday.  

Weekend Weather Forecast
State climatologist Nick Bond gives us a weather forecast for the weekend.

Flickr Photo/jvoves

Many people have heard of the internment of Americans of Japanese descent during World War II. What’s less known is how the internment changed Japanese-American cuisine.

Full list of stories on KUOW Presents, July 15:

Flickr Photo/Mike McCune

  Summer Grilling And BBQ Tips
There's nothing like firing up the grill for summertime outdoor cooking. Rachel Yang, chef at Revel and Joule, and Kenyetta Carter, head chef at the Kingfish Café, bring us tips and tricks for grilled food that is an alternative to the norm.

Summer Travel For The Long Weekend
From the Salmon River to the Columbia, there are many travel adventures to be had this summer. Travel writer Crai Brower suggests summer activities and destinations around the Northwest.

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