Mostrando resultados por narrador "Jim Coleman" en Todas las categorías

What does it take to be excellent? On today's show we're looking at the fine art of living excellently. Although it sure doesn't sound pretty, we'll discover how coffee is judged at the famed "Cup of Excellence." Our sommelier, Maureen Petrosky, gives us a "101" on the basics of blended wine. And, we'll take a look at the house wine of the south - sweet tea - and swap stories about life and food in the rural south.

No matter how you slice 'em it's the time of year to enjoy apples! On today's show we take a bit out of fall and get an in-depth look at the art of eating an apple. And if you want to get the most of out of your grill before the winter hits - try breakfast. Then we take a look at a museum exhibit and the history of Chinese Restaurants. Susannah Foo stops by to talk about her Eastern/Western fusion, Corrine Trang gives us tips on rice and we cook with ginseng - it's not just for tea.

Maryland has the Crabcake, Buffalo its Beef on Weck, and where would New Orleans be without its Po Boys? While many will argue where to get the best Cheesesteak, there's no question this sandwich is the iconic food of Philadelphia. We'll discover the history...and some controversy on the Cheesesteak sandwich. Later, we'll find out what one chef would cook for the Obama's in the Whitehouse.

No question beef is an iconic American food - from big burgers to thick, luscious steaks. How did we go from the cattle drive of the West to corn fed agribusiness, and now back again to the resurgence of grass fed? In her book, Raising Steaks, food writer Betty Fussel takes us through the history of American beef. Later, Jennifer McLagan helps us "chew the fat" about beef fat - and what she has to say will surprise you.

Did you know Philadelphia was considered the most cosmopolitan of cities in the 18th century? We'll talk to Chef Walter Staib about his new TV series, A Taste of History. We'll also discover the great lost pastrami and go shopping for antique toasters. And while we are talking history, let's consider the tall tales and historical matter of moonshine.

It's almost Halloween, so let's go into the dark side of food. We'll discover common frauds from the past, plus some concerns for today. The creator of The Spiderwick Chronicles talks about her latest venture into the world of fairies. Sharon Bowers gives us ghoulish goodies. And what's Halloween without a murder mystery? We've got one plotted in a vineyard! Plus, managing diabetes, the history of Betty Crocker and Halloween treats for kids with braces. And some not so scary advice for parents.

What are the two scariest words for restaurant workers? Valentine's Day! So, on today's Chef's Table we'll hear how a waiter made his frustrating rant work for him. And, Chef Jim Coleman reveals a little bit about the Valentine's Day that his staff dubbed, "St. Valentine's Massacre". Then, if you want to do something nice for your sweetheart, serve them some Vitamin D. Our registered dietician tells us why.

Today's show is a tribute to farmers. We look back to a visit to the 2008 Pennsylvania Farm Show. It's an annual event - a big expo with just about everything farm related you can imagine. Our favorite? Tractor square dancing!

March is Women's History Month so we'll celebrate and talk to the author of One Thousand Years Over A Hot Stove. Lidia Bastianich reveals the importance of the family dinner table through her personal story and Sara Moulton talks about culinary careers for women today. Then we'll do a little roadside dining and discover some retro diners. Plus, a look at how meat is consumed, and much more.

The clocks have changed, hopefully the closets are cleaned, and we're all waiting for the first taste of summer produce. Today we salute spring and the fresh fruits and vegetables to come. Vietnamese Cuisine is known for its robust and flavorful use of vegetables, so we'll start there. We'll get some advice on creating an outdoor kitchen and discover some quick-fix picnics. Learn how to start a raised vegetable garden with Katharine Whiteside.

Everyone's talking about the impact of globalization on the economy these days. But what happens when businesses stay small - or go as far as creating their own local economy? Discover a small community working to keep their dollars circulating within. Wendy Born, co-owner of Metropolitan Bakery, also reveals today's small-business challenges. Then, legendary chef Mark Vetri stops by to take us on his culinary journey.

On today's show we're solving some mysteries. From the authenticity of the world's most expensive bottle of wine to answering those pesky questions on how to cook fish. Actress Lorraine Bracco stops by to talk about her line of Italian wines. Jonathan Waxman describes the most unusual way he found his way into a professional kitchen. Plus, finding happiness through learning how to cook and much more.

Time to get ready for Thanksgiving, so let's talk turkey! Whether you are an experienced cook or making a holiday meal for the first time, we have some tips to make this Thanksgiving filled with delicious memories. We'll get a great recipe from the famous Irish chef Darina Allen - yep, the Celtic Tiger celebrates an American Thanksgiving!

Sometimes we all want to do better. You don't have to be perfect, but doing a little extra to get it right or close to right can mean the difference between ho-hum and really stellar. This week we are all about "getting it right." We'll find some fool-proof recipes from the woman who tests the recipes for The New York Times and then talk to the founder of the famed New York cooking school, De Gustibus, celebrating its 25th year. Our sommelier, Maureen Petrosky, will find us the perfect wine for June.

To market, to market, we go today, with three great chefs and cookbook authors: Suzanne Goin, Darina Allen, and Joan Nathan. It's the time of year when farmer's markets are coming alive again with fabulous fresh produce. Later in the show, one man's existential battle with a plot of land to grow a tomato. And if your garden drives you to drink, we've got the history of cocktails! Plus, how much water do you really need to consume in a healthy diet?

What would your fantasy meal be? Lobsters, caviar, lots of chocolate? In this encore presentation, we'll take a dip into Willie Wonka's classic chocolate river. And while we're on the subject of chocolate, discover the new sensation: naked chocolate!

It's time to head back to school! You won't recognize today's cafeteria food. We spoke with some members of the School Nutrition Association - aka "The Cafeteria Ladies" - about changes on the menu. Then, do you remember that lunchbox from kindergarten? What do you think it's worth now? We talk to a collector. Later: news on kids and cholesterol, and we take a look at dishes from Spain, Cyprus, and beyond. Plus Chef Coleman's recipe for healthy lunchbox cookies and much more!

Passover and Easter are coming up. On today's show, finally learn how to prepare the perfect hard-boiled egg! The author of What Einstein Told His Cook 2 provides the scientific secret. Discover how one Jewish family kept Passover traditions in rural Scotland and then journey to the land of olive oil and honey for a taste of foods of biblical times. Then, find out how a millionaire built a town out of chocolate and left a legacy for troubled youth.

Today's show is a tribute to farmers, starting with a visit to the Pennsylvania Farm Show earlier this year. It's a big expo with just about everything farm related you can imagine. Our favorite? Tractor square dancing! We'll taste some artisanal cheeses from Vermont Butter and Cheese, stop by Shelburne Farms educational center, and visit the research and development farm at Burpee Seed.

Oscar Night! All the fun, glamour, and glitz of the silver screen. Plus, movie menus and entertaining without the fuss. Join Chef Jim Coleman with our tribute to the Academy Awards. A film historian gives us some insights on food in the silent film era, and we take a listen to our favorite food flicks. And, if you are preparing an Oscar Night party, get some tips from Chef Interrupted, Melissa Clark's new book that helps home cooks create the star-chef recipes.