Seattle Kitchen

This week's Whole Foods ingredient of the week is chanterelles. Tom, Thierry and Katie-O discuss the different types, how to prepare them during winter compared with summer and more. Next, they help you make your ordinary pancakes, omelets and mimosas extraordinary. This week's food in the news focuses on Chicago-style pizza after Jon Stewart went on a rant expressing his dislike of the deep dish favorite. It starts a controversial pizza debate between Tom, Thierry and Katie-O. Next, the show shares tips on how to use leftover turkey to make an award-winning stock. They take listener questions from the live audience and debunk common food myths. Heritage Distilling stops by the show to talk spirits and share some good cocktail recipes. As always the show ends with The Great Seattle Food Quiz!

It is a little early but it's about the time you should be getting ready for Thanksgiving, so the show starts with a conversation about turkey. Next they move from turkey to side dishes and share tips to help make your ordinary holiday favorites extraordinary. Tom and Thierry tackle more turkey talk and share tips on carving the bird. Mike Tier, owner of Pike & Western Wine Shop, joins the show to discuss your thanksgiving wine pairings. In the second hour Amy Pennington, author of "Apples: From Harvest to Table", is in to discuss her new book. Amy sticks around to help the show answer listeners Thanksgiving questions. Next, the show talks Thanksgiving misconceptions in Agree or Disagree. Sticking with the shows theme, it ends with a Thanksgiving Food Quiz!

The Fabulous Beeker Boys join the show for an interview and talk about recipes that are taken from ordinary to extraordinary

Cooking with Pomegranates and when recipes you've made a millions times don't turn out

The guys begin the show talking to Rebecca Reuter, a Fisheries Scientist, who talks about sustainable seafood in this country and overseas. Next Peter McGraw, the program Manager for the Port Seattle, shares some fun stories from the fisherman's terminal and discusses the centennial anniversary. The catch of the day and the difference between white fish are some of the topics tackled in agree/disagree seafood style. Tom and Thierry bust some fish myths when discussing the secrets behind prepping and cooking fish. As always the guys answer your audience questions and battle it out in the weekly food quiz. The show ends with a special edition of your ordinary dishes turned extraordinary!

Fall food

Tom, Thierry and Katie-O begin the show talking Halloween candy, which is the ingredient of the week. In Food in the News, the guys discuss 3-D printed dinners. Next Tom and Thierry tackle agree or disagree and debate whether restaurants secretly hate happy hour and much more. They help make a listeners MasterChef audition dish extraordinary. Cuoco cocktail master, Andrew Bresnick, stops by to talk fall fruits and cocktail concoctions. They also sit down with Chef Eric Bahn, from Monsoon, to look at his new crab feast. As always the show answers your questions and finishes with a food quiz.

Tom, Thierry and Katie-O start the show with a conversation about pears and everything you can do with them. They kick off your listener questions by looking at chef quality knives that won't break the bank. Author of "A Commonplace Book of Pie", Kate Lebo, joins the show to discuss her book and what makes a good pie. Next, they share tips that will make vegetarian chili, pickles and more extraordinary. Chef Perry, from Tulalip Resort & Casino, shares details about Taste of Tulalip. As always, the show ends with a food quiz.

Tom, Thierry and Katie-O are joined by Molly Katzen author of Moosewood cookbook talks about her new book. They also discuss lamb and pumpkin dishes for the holiday season.

Tom, Thierry and Katie-O are joined by Jamie Moyer discussing his new book as well as Bob Donegan from Ivars. Plus don't forget about the food quiz.

Tom, Thierry and Katie-O kick off the show by talking Keta Salmon and the best ways to prepare it. Next, they revisit a controversial topic from their Facebook page involving being served a whole pig. As always, the guys share tips on how to make ordinary dishes extraordinary, including grilled cheese and Bloody Mary's. Jeff Latham, from Nicky Farms, joins the show to talk about different meat and game. Kate Monroe talks wine, before they tackle some listener questions. Bob Donugan, CEO of Ivar's, is live to talk about Ivar's new cookbook and much more.

Tom, Thierry and Katie-O join you from the "Feast Portland" event. Tom, Thierry and Katie-O look at butternut squash, their favorite recipes for it and discuss what makes a good squash. Next, they talk about the Portland food scene with the co-founder of the event. Ben Jacobsen, from Jacobsen Salt, joins the show to explain why there is a lot more to salt than meets the eye. As always, they share tips on making ordinary dishes extraordinary, answer your questions and go head to head in a food quiz.

Katie-O, Thierry and Tom kick off the show by discussing the kale revolution and sharing different ways to use the super food. Next, the show is joined by a number of guests to explore the politics and education of food, in particular food as a curriculum. As always, they share tips on making ordinary dishes extraordinary, catch up on food in the news and go head to head in a food quiz.

Katie-O asks the grilling experts, Thierry and Tom, about all things grilling steak. Next the guys discuss sous-vide cooking and the kick-starter campaign that is gaining sous-vide more attention. They answer listener questions on topics ranging from types of beef to tips on different pasta sauces. In the second hour they look out how to deal with a whole fish. As always, they share tips on making ordinary dishes extraordinary, catch up on food in the news and go head to head in a food quiz.

They kick the show off with Figs! There is more to this fruit than you might imagine. Next, they tackle listener questions on a variety of topics including making pickles and lemonade. Are you a brown-bagger at work? The guys share some tips to make your homemade lunch extra tasty! Plus, so much more!