cooking

It can happen that some of us get a little tired of having roast turkey every single Thanksgiving, as good as it can be. We’ve got a couple weeks to think about it, so I might suggest an entirely different idea. And Chef Jerry Pellegrino, who is always open to new ideas for Thanksgiving, has some thoughts about a good old Standing Rib Roast.

‘Tis the season to get cooking and a lot of us will be doing just that in the coming weeks. Over the course of a single generation our approach to stovetop cooking has changed dramatically. And Chef Jerry Pellegrino, it’s hard to overlook the impact of non-stick cookware.

Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it becomes handy to know how to make a good vinaigrette.

Something is cookin at Midday! Chef John Shields and Chef Damian Mosley are our experts for today's episode of "What Ya Got Cookin'." We also get a quick nosh with James Beard award-winning restaurateur Cindy Wolf.

This week on the podcast, two stories about women who learned to cook in their twenties as a way to connect with their childhood.

Margaret and Irene Li join Tom to discuss their latest book, "Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking."

Award-winning married Baltimore chef duo David and Tonya Thomas use African American food history to free Black chefs from confined European culinary standards.

Writer Bonnie Garmus discusses why her first novel about a smart, self-assured young woman in early 1960s America has become a run-away best seller.

Two new books take us behind the scenes and into the crazy chaos of the commercial kitchen and high end cuisine.

How a German Jewish immigrant invented the best thing to ever happen to shellfish