Tonia's Kitchen – Détails, épisodes et analyse

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I really had fun talking with Dorie about her new book.

Dorie Greenspan is a five-time James Beard Award-winning author, New York Times bestselling writer and beloved baking authority known for infusing her recipes with equal parts precision, creativity, and heart. Dorie has built a career out of transforming simple, everyday ingredients into magical moments.

In her trademark style, Dorie makes baking accessible and joyful, encouraging bakers of all levels to embrace whimsy and warmth. Most cakes are mixed by hand, use pantry staples, and come together with ease - proof that the best cakes don't require special occasions, just a little inspiration.

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Prime Roots is a new school deli brand. Over 300 million sandwiches are eaten in the US on a daily basis, and the processed meats found on these lunchbox essentials are not only bad for American’s health they also take a toll on the climate.

Kimberly Le, Founder of Prime Roots, has created a new meat
alternative , Koji-Deli Meats .
Koji, an ingredient that is like mushroom roots, is grown through
simple fermentation, a process similar to making beer or wine. The
meats have the same texture and taste as traditional deli meats, and
they are now being sold in grocery stores and used in sandwich shops and restaurants across the country. Unlike many plant-based
alternatives, Koji-Meats do not contain gluten, soy, GMOs, artificial
ingredients, colors, flavors, or preservatives. The ingredient list is
short, simple, and clean.

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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What a fun interview I had with Meathead.

From the BBQ Hall of Famer and New York Times bestselling author
of Meathead: The Science of Great Barbecue and Grilling comes The
Meathead Method, a masterclass in the science and art of outdoor
cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest
culinary science.

With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.

Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world and the author of “Meathead: The Science of Great Barbecue and Grilling.” It was a New York Times bestseller, named “One of the 100 Best Cookbooks of All Time” by Southern Living Magazine, and called an “indispensable guide” by The New Yorker. His new book, to be published May 13, 2025, “The Meathead Method” was called “The only book on outdoor cookery you’ll ever need” by Alton Brown of the Food Network.
He lives in the Chicago area with his wife, a microbiologist and food safety expert.

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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What a pleasure it was talking with Dr. Greger about his new book. He shared some delicious recipes and tips on staying healthy.

Internationally renowned physician and nutritionist, and New York Times bestselling author Dr. Michael Greger's upcoming book, THE HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is afully illustrated cookbook filled with recipes to make you healthier as you age.

 In The How Not to Age Cookbook, decades of scientific research are put to use in over a hundred recipes. Each of these simple, nutrition-packed dishes (like chickpea and tempeh breakfast burritos, edamame bisque, pinto bean spread, or mushroom hummus wraps) uses ingredients that have been proven to promote a healthy lifespan drawing on inspiration from the places around the world where people traditionally live the longest.

 Grounded in the latest nutrition science, The How Not to Age Cookbook is chock-full of delicious meals, snacks, and beverages that will keep the body both nourished and youthful. In addition to discussing interventions to regulate the eleven aging pathways, Dr. Greger will also share tricks for taking unpalatable powders and tips on how to cook legumes on the stovetop.

 A founding member and fellow of the American College of Lifestyle Medicine, Michael Greger, M.D., FACLM, is a physician, bestselling author, and internationally recognized speaker on nutrition. He is a graduate of Cornell University and Tufts University School of Medicine. Three of his recent books—How Not to Die, The How Not to Die Cookbook, and How Not to Diet—all became instant New York Times bestsellers.

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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From popular DishItGirl Dina Deleasa-Gonsar comes a new cookbook,
AT THE KITCHEN SINK: Recipes to Fill Your Table; Words to Fill Your
Heart.

Dina has spent many years building a platform around real life nourishment for the body and soul, and is finally bringing together her accessible and family-friendly personal recipes with thoughtful meditations in this beautiful book.

Encouraging her readers to create their own memories through these recipes, Dina writes, “When my grandmother passed away, her jewelry or knickknacks didn’t interest me. Instead, I asked for her apron, saved a piece of vintage Pyrex from the discard pile, and begged for her handwritten recipes, not only because I wanted to cook from them but because I knew she’d held the pen to form the words. When I’m cooking, her kitchen is the one I go back to in the corners of my mind, and many of the recipes in this book are ones she and my mother
served for years. . . . this book aims to become not just another cookbook on your shelf but a part of your family.
Like a photo album on the coffee table, I hope it will inspire you to create traditions and family rhythms. This book is a love letter to my family. Let me encourage you to begin writing yours.”

I had a great time talking with Dina. We shared lots of laughs and delicious recipes.

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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I always enjoy talking with Amy Traverso, Senior Food Editor - Yankee Magazine and Co-Host of Weekends with Yankee.  As always, Amy shares some delicious recipes she has created and what we can expect from Season 9 of the TV show.

Weekends with Yankee, the award-winning lifestyle television series about New England from public media powerhouse GBH and Yankee magazine—the beloved publication of New England—returns for its ninth season this April, exploring the region’s rich history, natural beauty, charming travel destinations, and unique food culture. 

 Of special note this season, two of the subjects featured in new episodes were recently named to The Explorers Club 50, a cohort of 50 individuals who are changing the world through vital work in their communities. 

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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Really enjoyed talking to Gabe about the latest kosher wines just released and food pairing.  One that we got to try was the Darom Cabernet Sauvignon 2023 launching in the USA in time for Passover 2025. This is the first varietal wine from the Darom brand, which made its debut in the U.S. market in June 2020.

Crafted from the iconic Cabernet Sauvignon grapes grown in the Southern Judean Hills, near the Negev Desert, this new red wine offers a refined balance of freshness, approachability, and warm, earthy flavors. 

The wine is an ideal choice for celebrating the Passover holiday, with its full-bodied profile, dark fruit flavors, and savory notes that complement dishes like lamb, steak, prime rib, and chicken—traditional staples of festive holiday meals.

The DAROM brand showcases the emerging wine-growing region of Southern Israel, with each wine meticulously crafted from premium grapes nurtured in the region's unique terroir. The dry desert climate with cool nights provides the ideal environment for cultivating exceptional wine grapes.

Visit www.royalwine.com

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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What a fun chat I had with Sarah Ahn about her new book Umma.

• Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.
• Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.
• 
  The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

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My guest is Madison Gepper, Cooking and Crafts Editor at Highlights. The Ultimate Science Cookbook for Kids won't just have kids cooking - they'll experiment, learn, and customize their creations. Whether they're curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that's sure to make cooking an adventure.

With over 75 recipes, there are plenty of fun things to choose from. Peanut butter and pickles? Ice cream and corn chips? Marshmallow Meteorites, Grape and Cheese Towers and even an Edible, Exploding Volcano. There are some wacky combinations!

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.

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Joeseph Carr, founder of Josh Cellars, America’s #1 premium wine brand, shares pairing tips for the new year, including introducing the brand’s first-ever non-alcoholic sparkling selection!

Made in Italy in the heart of the Prosecco region by the brand’s 5th generation Italian winemaking team, this new offering is the ideal beverage for everyday enjoyment and celebrations. 

See how this offering can elevate your favorite mocktails, such as Italian spritz cocktails.

After two decades as a sommelier and wine industry executive, Joseph Carr founded Josh Cellar as a tribute to his father, Josh. With a commitment to quality and a vision to bring people together over a glass of something special, Josh Cellars quickly gained consumer recognition and is now the #1 premium wine brand in America. 

Visit us at www.toniaskitchen.com, on Facebook or Instagram. Be sure to listen to our podcast, Food Talk For Health to learn about food as medicine and more.