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

Food is all encompassing... how we buy it, store it, celebrate with it. That says a lot about who we are. On today's show, we'll look at our relationship to food...from simple bananas to an unusual place to dine where the waiters are visually impaired and you eat in the dark. A cultural psychologist examines how we perceive what's on our plate and we'll hear about The Short History of the American Stomach.

Wake up sunshine! Today's show is all about breakfast. From breakfast in bed to tips for making morning muffins in a hurry, you'll get a great start to the day. Next, we'll talk to the executive chef of the Waldorf Astoria Hotel about making souffles, and Peter Reinhardt reveals bread baking secrets, and more.

Etiquette and eating. Everybody always has questions and on today's show we'll try get some answers as well as a little etiquette history. We'll also find out what happens when things go wrong in "Dinner Disasters." Then travel around the world with dumplings. But we won't stop there. Our journey continues along the spice trail of the Indian Ocean.

Today, we're taking a look at how we eat - with a nod to the past and an eye to the future. Are we better off? What's changed? We begin by looking at the biography of a forgotten food writer whose readership topped 12 million in the 50s and 60s. Of course, we walk down memory lane and recall the work of Julia Child.

The holiday season is swinging into full gear. So, let's talk kugel for Channukah. And there's good news from the "French don't diet" doctor. Then, learn how to really cook with James Peterson and his biggest book yet. Plus, the history of Beaujolais with Rudolf Chelminski, fun cookies for the holidays, and a year without shopping.

New Year's Resolutions! Start the New Year out right with A Chef's Table. In this encore presentation, Sara Moulton stops by to give us suggestions on family meals. Then, "Invite Your Neighbor to Dinner Day" makes an easy goal to improve your community.

Ever wonder what it's like to work in a professional kitchen? On today's show we'll talk with experts in the food industry and find out what it takes to make a career. Dorothy Hamilton visits from The French Culinary Institute and Peter Meehan talks to chefs about their careers in his book, How I Learned to Cook. We'll talk to Bill Buford about working in Mario Batali's kitchen and Nirmala Nareen about her beginnings in the spice trade.

No doubt you are in the throws of the holiday entertaining. Want to make your life a little easier? Make a cheese platter! Terrance Brennan stops by to offer some tips. Later we hear about Chinatown's dim sum and Corrine Trang offers curries from around the world. The Registered Dietician known as the "digestive diva" helps us with some common tummy troubles. For our holiday story, the son of a famous writer reveals how he left a life of privilege and learned how to be happy. Plus, visit Shelburne Farms, discover the world of flexitarianism and tips for cooking for a crowd.

Is the produce aisle in your grocery store looking a bit bleak these days? Spring and summer vegetables are still a few weeks away. But squash is always a reliable candidate - and don't just think zucchini! Squash fanatic Amy Goldman will tell us about unique varieties and great recipes, she has written The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds.

Want to have more fun and less stress in the kitchen? We've got some ideas! Learn the art of potluck. Also, how to include the kids when you entertain. Mark Bittman tells everything about vegetarian meals. Later, our nutritionist gives you advice on what to do when you over-do. And our sommelier, Maureen Petrosky, offers a great no-fat dessert.

On today's show we begin with the egg - Gourmet magazine's Executive Food Editor Kempy Minifie gives some transforming recipes with eggs and lemons. Then, we visit with the world's record holder for making the fastest omelet. Later, we talk about another record: the world's most expensive bottle of wine. Music critic Tom Moon returns to fashion a playlist of great party music, and we talk to The Healthy Hedonist about festive Cinco de Mayo fare.

With Passover approaching, many Jewish homes are beginning to prepare for this meaningful holiday. Radio personality Arthur Schwartz gives us some tips for buying the brisket and offers some food history. Learn how to make your own matzoh and weigh in on the matzoh-ball debate: floaters or sinkers? Later, we talk about some food swaps with an editor from Men's Health magazine. Joe Sixpack talks - what else - beer! And, we'll answer the question of the ages: "Why do cucumbers make you burp?"

National Pasta Month, Bake and Take Month, St. Patrick's Day, and spring all usher in the busy month of March! We'll take a page from Maureen Petrosky's wine club and get to know Syrah or Shiraz; no matter how you say it, you're sure to like this grape. Learn how to master home-made pasta and discover a community baking service project. Michael Jackson, the beerhunter, will down a pint with us, but first we'll talk about the history of the Irish diaspora.

Etiquette and eating. Everybody always has questions. On today's show we'll try get some answers, as well as a little etiquette history. We'll also find out what happens when things go wrong in dinner disasters. Then, travel around the world with dumplings. But we won't stop there. Our journey continues along the spice trail of the Indian Ocean. We'll visit with a scientist who has reviewed the health benefits of red wine, and talk to a baker about the essentials of a very special chocolate blend.

Everyone loves second helpings, so join us for an encore presentation....Some call it the difference between Venice and Mars. For one married man, it's all about sex, love, and dirty dishes. On the next Chef's Table, we're having some fun with the battle of the sexes. Judith Jones weighs in on men in the kitchen. Plus, where would the martini be without it? We'll hear about the history of the toothpick.

Picture this...it's after midnight, you can't sleep and the refrigerator is calling. Or, like many chefs, you've just finished a long shift at work and deserve some down time before hitting the hay. I asked a lot of my colleagues just that - what do you enjoy eating in those wee hours of the morning-- what's your favorite midnight snack? Some folks might surprise you! We'll also talk with Corrine Trang about Asian noodle recipes -- good for any time of the day.

Bible Talk OutlineHow Promises Overcome Lies Ps. 56:1-13Background: 1 Sa. 21:10-15The Promise of Faith◊ Wounded by constant lies (vv. 1-2)◊ Faith chosen over fear (vv. 3-4a)◊ Faith in the promise of God’s power (v. 4b)The Promise of Comfort◊ Wounded by plotting lies (vv. 5-6)◊ Comfort in the promise of justice (v. 7)◊ Comfort in sorrow (v. 8)The Promise of Confidence◊ Confidence in escape (v. 9)◊ Confident praise for promises (v. 10)◊ Confidence over fear (v. 11)◊ Confidence for living (vv. 12-13)Dr. Jim R. Coleman

In this encore presentation, Chef Coleman talks to Barbara Haber about her book, Hard Tack and Home Fries. Haber looks at the intersection of American women's history and culinary practice, and how each shaped the other. Then, David Rosengarten takes a look at German wine and explains the intials QA and QMP. Plus, our nutritionist talks about snacking at night and just in time for summer we get the low down on ice tea and lemonade.

Food can show you the world. It can be about geography, politics, and culture. And sometimes it's just about what tastes good! But each of these things have boundaries, and today's show explores some. We'll have a scientific look at foods that can be one person's delicacies and another's "yuk". We talk to Lidia Bastianich about the changing boundaries in her childhood - and regional pasta. Raymond Sokolov has 101 vegetable ideas, and we take a look at the many regional cuisines of India.

Today we're mixing it up with ingredients! Russ Parsons gives us the low down on picking and storing some great summer produce. We'll also discover the lesser known Asian cuisine - food from the Philipines. Find out why wasabi isn't really wasabi, plus what goes on in a Martha Stewart test kitchen. Later we'll meet a couple who spent a year eating only what was available within a 100 miles - and they stayed married to each other after all that! Sheila Lukins celebrates 25 years of The Silver Palate.