Fired Up for Spring – getting your grill dialed in for the season // Doug Farr, Executive Director of the Seattle Farmers Market Association with news from the South Lake Union Farmers Market // Ordinary to Extraordinary – Pacific Halibut // Tan Vinh, food and drink writer at The Seattle Times // Behind the Scenes at TD & Co. – Q & A // Spanish cuisine with Chef Oscar Amador and Joe Mikulich of La Loba // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!

Cook Like a Chef - The Power of Mise en Place and the habits that set you up for success in the kitchen // Japanese Culinary Travels with food & travel writer Leslie Kelly // Ordinary to Extraordinary – Roast Leg of Lamb, from classic to show-stopping // Spring cocktails with mixologist and cookbook author Nick Mautone // Junior Chef Camp with Annie Elmore // Nicole Langdon of World Spice – building flavor with spices // Food for Thought: Tasty Trivia!

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!