Ben Campbell of Bens Bread will join us to talk about his baking style and his exciting new project on Phinney Ridge // Our listeners are clamoring for more ideas on vegetarian entres and we have suggestions! // The attributes of Sable fish and the way

Tony Magnano,4th generation of the family who founded the immensely impactful local food product company, Napoleon will be with us to talk about their products and recipes // The sheet pan dinner craze has not abated – why it works // Crispy beans beyond

Elegant homemade gravlax // Building a substantial appetizer party // Ordinary to Extraordinary Chili! // Tasting Panel Welcome 2022 Olio Novello // Inspiration from Michael Pollan on Eating Mindfully // Delicious sparkling wines in every price range

Lots of festive seasonal topics todayOur favorite ways to enjoy caviar // Chocolate Cheer - Yule logs and crinkle cookies // Dissecting Bruce Aidells recipe for a standing rib roast so Producer Pam doesnt mess it up // Woodchuck Warmers and other cockt

One of our favorite bakers, Brittany Bardeleben joins us to talk about her new menu at Hot cakes and some holiday baking inspiration // Local coffee legend, and former CEO of LaMazocco, Kent Bakke is here to talk coffee and give us a preview of a new coff

Vicky Bennison joins to talk about her highly successful Pasta Grannies book and You Tube series // The always gracious Armandino Batali joins us to share holiday food memories // And we are so happy that Lara Hamilton, owner of the must visit cookbook st

Allecia Vermillion, Executive Editor of Seattle Met magazine joins us and gives us some background on how she keeps up with the Seattle dining scene // We learn all about oysters from Robert Spaulding, executive chef of Elliot’s Oyster House // Shallots a

One of our very own chefs at Hot Stove, Kelty Clark Mahoney, was a contributing author to the 2-volume book set Food and World Culture" // Mike Salvatore from 58 Stars travel entices us with details about trips with Thierry in 2023 // We have invited our

Today is all about the feast of Thanksgiving - celebrating traditions and embracing new trends. We go through the main players turkey, gravy and dressing and save some room for vegetables, and pie of course // Otilia Baraboi, executive director of Allia

The dynamic website Chef Steps has a fantastic feature on potatoes // Advice on how to get the most flavor from a pork tenderloin // What about them apples asking our guests to taste 6 varieties with us // Its time for spicing up great lentil dishes //