Seattle Kitchen

Questions from Listeners. William Sitwell. ETHAN STOWELL on the 7TH ANNUAL CULINARY SUMMER CAMP. FOOD QUIZ: What are the steaks?

Interview with author of "A History of Food in 100 Recipes," William Sitwell. And the Food Quiz.

Sangria, Tanaka-san's, and restaurant etiquette.

Tom, Thierry and Katie O discuss the new Whole Foods space, Snacks you thought were healthy and Ordinary to Extraordinary. First up, Whole Foods has a new space and the gang discusses what's going in that space. Next, Not so healthy snacks, you may be surprised. Lastly, Ordinary to Extraordinary.

Tom, Thierry and Katie O discuss high price Vegas cocktails, summer beers and those pesky picky eaters. First up, do people really pay $1,500 for a cocktail? Some Vegas bars have them on the menu. Next up, The Washington Beer Blog's Kendal Jones stops by and gives you tips on some new summer beers. We all know someone who is a picky eater, the gang discuss that the way you were brought up could be the reason you are one. Lastly, listener quiz between Tom and Thierry.

Tom, Thierry and Katie O discuss the ingredient of the week, GMO's, fattening cocktails and Starbucks new pastries. First up, Ingredient of the week featuring fava beans. Next, the gang discusses the GMO wheat controversy discussing an article in the Associated Press. Starbucks introduced brand new pastries from San Francisco bakery La Boulange. Lastly we take some of your questions.

Tom, Thierry and Katie O have weekly segment Ordinary to extraordinary, My beef with meat and a food quiz. First up, the gang does Ordinary to Extraordinary that features cauliflower, spinach salad and chicken with broccoli. Next they have special guest author, Rip Essylstyn on the show to discuss his book, "My beef with meat." Lastly the have a listener in to challenge Tom and Thierry to a food quiz.

Tom, Thierry and Katie O discuss blueberries, a new food truck, listener questions and ordinary to extraordinary. Guest Bobby Moore chef of Barking Frog joins the show to discuss his new food truck opening in Woodenville. Next they take listener questions. Finally, ordinary to extraordinary.

Tom, Thierry and Katie O discuss groupons, tips on canning fruit and big plates vs small plates. Tom doesn't like groupons for restaurants because they lose money. Guest Sherri Brooks Vinton author of "Put Em' Up Fruit," stops by to discuss tips on canning and preserving fruit. Next up the gang discusses big plates vs. small plates. Lastly, they do a food quiz.

Dry rubs will add depth of flavor to your favorite grilled foods. Chefs Tom and Thierry will explain how to best use them. Plus, what's the best way to use kale? And how do you turn an ordinary hot dog into an extraordinary one? The chefs have the answers.

Seattle butcher William von Schneidau has been feeding marijuana to the pigs he turns into prosciutto for BB Ranch, his butcher shop in the city's famous Pike Place Market. Will it make a difference in the taste? The chefs weigh in. Plus, Tom and Thierry explain what the food swapping movement is all about.

Tom, Thierry and Katie O discuss Cheese parings, Rhubarb pie and new restaurants opening this summer. First cheese pairings with special guest Ned White from Whole Foods. Second, Ordinary to Extraordinary discussing peas, Rhubarb pie and quiche. Third more cheese pairings with Ned White. Lastly, Julien Perry joins the show to discuss new Seattle restaurants opening this Summer.

Tom, Thierry and Katie O discuss cooking with risotto, the history of the hot dog and is salt bad for you? First up the guys give you tips on how to cook with risotto. Next guest Bruce Kreig, author of "Man Eats Dogs" joins the show and gives you the history of the hot dog. Questions from listeners including which brand of olive oil to use. Finally, is salt really that bad for you?

Tom and Thierry explain the cooking lessons they learned from their moms. The chefs explain the best ways to use rhubarb with guest chef Garrett Melkonian.

Tom and Thierry describe spring cocktails using what you have in your garden with Amy Stewert, the Drunken Botanist. Plus how can butchers be humane? Mother Jones writer Mac McClelland explains.