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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.

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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.

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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.

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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.

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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. 

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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

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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!

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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. 

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What a fun interview with Sonja & Alex.  This book is an inspiring guide to spending time together creating and enjoying food.

Sonja & Alex Overhiser - the husband-and-wife team behind the IACP award-winning blog, A Couple Cooks (and popular IG of the same name), which they launched together back in 2010 and which reaches millions every month. Their brand-new cookbook, A Couple Cooks: 100 Recipes to Cook Together, is based on their #1 tip for a strong partnership: cooking together.
Follow their cooking adventures at @acouplecooks and acouplecooks.com

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What a beautiful book!

A guide to effortless entertaining for those who value, above all, memorable times with family and friends. With expert guidance from popular food and lifestyle blogger Jessie-Sierra Ross, explore 20 streamlined, versatile menus and offer them from lush tablescapes that feature flowers, herbs, and local ingredients. Jessie-Sierra's focus on the joys of spending time together, eased by her step-by-step guidance with every detail included, lets you enjoy memorable, stress-free gatherings that brim with the essence of home hospitality.
• Create visual delights: step-by-step for striking garden-inspired tablescapes adorned with fresh blooms and seasonal elements. 
• Learn about edible flowers versus food-safe flowers, basic floral-arranging tools, table-styling principles, and more.
• Fuss-free instructions for 20 beautiful home events (allowing an unlimited number variations!), built around 100 recipes adaptable to needs such as gluten-free, vegan, and high protein.
• Mood building with ease: The sequenced instructions for each tablescape guide you through Color; Blooms; The Details; What You'll Need; Set the Table; Order of Operations; and Small Touches.

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Tired of feeling guilty every time you skip the greens? What if you could enjoy your favorite meals with all the nutrition and none of the veggie taste?

 If you’ve ever wished you could eat healthier without choking down another forkful of kale or pretending to like Brussels sprouts, The Hidden Vegetables Cookbook is for you.

This isn’t your typical nutrition cookbook. It doesn’t try to convince you to fall in love with spinach or develop a taste for zucchini. Instead, it gives you a creative, practical way to get the benefits of vegetables without tasting them at all.

 These recipes are smart, satisfying, and designed for real adults who know they should eat their veggies… but just don’t like them. Author Heidi Herman brings together 90 flavorful dishes that cleverly incorporate fresh vegetables in ways that blend, mask, and even overpower their taste so you get the nutrients without the struggle.

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I really enjoyed talking with Dr. Nandi. This episode is filled with enlightening information from him along with some of his favorite healthy recipes.
Cognitive decline is not your destiny. You can improve your brain
function through small steps taken every day.
Dr. Partha Nandi highlights the latest research on the gut-
brain connection, gives you a clear protocol for maintaining brain
health, and slowing or reducing the effects of neurodegenerative
diseases as you age. This book details:
THE VITAL GUT-BRAIN CONNECTION
NUTRITION’S ROLE IN GUT AND BRAIN HEALTH
A NEW UNDERSTANDING OF LEAKY GUT SYNDROME
A HOLISTIC APPROACH
THE IMPACT OF THE MICROBIOME ON NEURODEGENERATION
Learn about the critical role of your gut’s microbiome in preventing and battling neurodegenerative diseases like stroke, Alzheimer’s, and
Parkinson’s.

Partha Nandi, M.D., F.A.C.P.  is American Board of Internal Medicine certified in Gastroenterology and Internal Medicine. Dr. Nandi has a special interest in therapeutic endoscopy and endoscopic ultrasound. He is the author of several peer reviewed publications and lectures residents and fellow physicians regarding topics in gastroenterology and hepatology. He is an international health advocate, keynote speaker, and media expert, whose no-nonsense approach to health and wellness combines Eastern and Western techniques and philosophies. He is also the host of The Dr. Nandi Show, with millions of viewers worldwide, the chief health editor at WXYZ ABC Detroit, and the author of two previous books. Heal Your Gut is a New York Times Best Seller.

To learn more visit askdrnandi.com or connect with Dr. Nandi on Instagram or Facebook.

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Renowned chef Jorj Morgan is demystifying the art of making home-cooked meals with her interactive You Can Cook Any THING cookbook series. Created specifically for novice chefs with tight budgets, big appetites, and zero clue in the kitchen, each book in this five-part series features QR codes that take readers straight to instructional how-tos — it’s like having Jorj right there in the kitchen to help!
Tired of fast food, microwaved meals, and sad sandwiches? Is eating out all the time breaking the bank? Renowned chef Jorj Morgan is coming to the rescue in kitchens across the country with her You Can Cook Any THING cookbook series, published by Warren Publishing.

This comprehensive five-book series breaks down everyTHING you’ve ever imagined or craved to eat. The books feature AI-generated artwork to depict each of the dishes alongside QR codes that link to instructional videos. Morgan’s multi-media approach helps readers build confidence in what they cook with no pressure from unattainable presentations.

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Having competed in more than 250 barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook,  Big Moe’s Big Book of BBQ, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.

 In addition, Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more.

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What a fun interview I had with Chef Joey about his new book
Brunch King.
In his debut cookbook the ingenious chef and restauranteur shares his favorite flavor forward recipes for pulling off the best meal of the week at home.

Fun, unique, simple to execute and designed to be enjoyed with your family and friends at home, the recipes in BRUNCH KING are a lot like Chef Joey himself: vibrant, fun-loving, and as wild as they come.

Joey Maggiore is the force behind the Maggiore Group and Hash Kitchen, the restaurant empire launched in Arizona in 2015 that has become the go-to destination for the most audacious brunch around. With his epic DIY Bloody Mary Bar and Instagram-famous dishes like Carnitas Hash and Billionaire Bacon, Chef Joey is all about serving up a good time.From Bananas Foster Pancakes and Cannoli Donuts to Billionaire’s Bacon, Birria Bao Benedict, and Build Your Own Bloody Marys, with BRUNCH KING:  Eats, Beats, and Boozy Drinks you’ll eat breakfast like royalty and have a party at the kitchen table any time of day.
With 70 recipes for flamboyantly delicious dishes accompanied by lavish photography that will make you drool, the book’s chapters include Gangsta Sweets: So Good It’s Almost Criminal, Let’s Get Cracking, and Hash, Hash Baby along with a set list that will have you grooving by the stove. 
Recipes for Ten-Layer Breakfast Lasagna, Crème Brûlée Waffles with Strawberries, Biscuits and Gravy “Yorkshire Puddings,” and Mega Mimosas topped with cotton candy are the tip of the iceberg in a book filled with out of the box, over the top, outrageously delectable recipes. Chef Joey, whose father was a master chef and restauranteur, started cooking when he was 13 and opened his first restaurant when he was 19.  He’s now the force behind the Maggiore Group and Hash Kitchen, which opened in Arizona in 2015. Hash Kitchen is where he developed the recipes in this book and ended up launching an empire that has become the go-to destination for the most audacious brunch around. 

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What a fun interview I had with Renato about his new book, Dolci.
A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.
Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation.

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I had a great conversation with Zen Honeycutt, of Mom's Across America, about protecting our food supply.

• Moms Across America has long been working to ban glyphosate from being sprayed on our food and animal feed crops, especially as a drying agent on grain crops. Studies have shown a very close correlation between the increase of Celiac disease and the increase of glyphosate on crops. Unfortunately, we have discovered that the foods people are eating to avoid gluten often have glyphosate in them—the very same chemical that likely caused their condition in the first place.
• Moms Across America, a national educational nonprofit dedicated to empowering mothers and others to create healthy families and communities, commissioned testing for glyphosate/AMPA, 236 pesticides, gluten, and mineral content in 46 samples of organic and non-organic gluten-free food products including bread, pasta, crackers, snacks, flour, dessert mixes, and chips.

Zen Honeycutt is the Founding Executive Director of the non-profit, Moms Across America, a National Coalition of Unstoppable Moms with the motto "Empowered Moms, Healthy Kids." Moms Across America’s leaders created over 1,000 community events in all 50 states to raise awareness about GMOs, toxins in the food supply, and other environmental issues that pose risk to the health of our families. The organization’s mission is to educate and empower mothers and others with actions and solutions to create healthy communities.

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Caitlin Prettyman is the recipe developer, photographer,and author behind the popular food blog Kalefornia Kravings and Instagram account @kalefornia_kravings. She loves creating and sharing fun, vibrant recipes that are full of flavor and made with better-for-you ingredients. With an emphasis on “healthy-ish” foods, Caitlin’s belief is that everyone should enjoy all types of food and she strives to make her recipes easy and effortless for anyone to follow.

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Make Summer sweeter with the incredible taste of berries.
Nothing says the start of summer like biting into a deliciously sweet and amazingly fresh berry. That’s because there’s no better time of the year to incorporate berries in dishes than during the summer, whether enjoying them in a yummy dessert or as a fresh snack.

 Just in time for summer, Emmy and James Beard Award nominated host of Potluck with Ali Rosen is teaming up with Driscoll’s for a special show-and-tell interview. Chef Ali will share some exciting recipes that take just minutes to create. Learn why Driscoll’s is committed to growing Only the Finest Berries™, including strawberries, blackberries, blueberries, raspberries, organic and specialty berries including Driscoll’s Sweetest Batch premium specialty berries.  

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What a fun interview talking with Chef Britt.
Backyard parties are a summertime staple. Now, you can get tips from one of the hottest chefs in the country to take your backyard blasts into orbit! Chef Britt Rescigno, runner-up this year on Food Network’s hit show “Tournament of Champions,” is one of the toughest competitors you will find!  She’s ready to “school” your viewers with some delicious options from the grill. Wanna take your burgers and steaks from “meh” to mouthwatering?  Dull to delectable? Chef Britt’s got you!

 One bite from her beyond yummy Kofta Kabobs and your guests might be making overnight

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What a fun interview with George Geary.
In Made in California Volume 2, George continues to tell the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs and delves into the rich tapestry of cultural influences that have propelled California restaurants and diners onto the national stage.
Focusing on the years 1951 to 2010, Made in California 2 highlights fifty more food startups.  Brimming with captivating historical detail and more than 200 photos, George latest journey into California’s culinary history is sure to awaken every reader’s inner foodie.

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What an exciting and empowering talk I had with Rachel about her new book. She's the real deal!

IN GOOD HEALTH: Uncomplicated, Allergen-Aware Recipes for a Nourished Life  by Rachel Riggs, founder of the popular Substack Minimalist Kitchen, is a beautifully photographed and deeply personal guide to nutrient-dense, allergen-conscious cooking—crafted for the millions navigating food sensitivities, autoimmune conditions, or simply seeking a more mindful approach to eating. 

Rachel’s journey is as compelling as her recipes. A former specialty food shop owner, she was forced to reinvent how she cooked after developing a chronic illness that made her intolerant to many foods. Drawing from her experience in the food world and her deep involvement in chronic illness communities, Rachel has created a resource that speaks to both the wellness-curious and those with complex dietary needs.

With 75 simple and satisfying recipes that are free of gluten, grains, dairy, nightshades, soy, legumes, refined sugar, and peanuts, In Good Health offers more than just dietary substitutions. These are craveable, joyful dishes—like Slow Cooker French Onion Beef with vegetable mash, Asparagus Mimosa with Tarragon + Orange, and Mint Chocolate Mini Bundts—that prove nourishing food can be both healing and indulgent.

The book includes a foreword by Dr. Terry Wahls (The Wahls Protocol) and has already drawn praise from Jason Mraz and Adeena Sussman, who call it “an essential resource” and “beautiful, nourishing food that sacrifices nothing on the plate.”

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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 California to Israel to France, there’s a Plethora of New Wines for PASSOVER 2024 for Every Palate & Pocketbook. I always enjoy talking with Gabe about wine and sampling some of his suggestions.

Introducing Passover-Approved Wines & Spirits from Across the Globe

 The most important event in Jewish history is marked by eating a festive meal with matzah, telling the Passover story (Seder) and drinking four cups of wine.  And, when you have four cups to get through in one Seder dinner, wine quality is paramount.

 Royal Wine Corp. is the largest manufacturer, importer and exporter of Kosher wines and spirits, with a portfolio that spans hundreds of brands and thousands of bottles of world-class wines. For Passover 2024, they are introducing top quality wines from some of the finest wine producing regions including California, France, Italy, Spain and Israel, among others.
#RoyalWine
#GabeGeller
#Passoverwine

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What a pleasure talking with Anna about Italian food and culture. A topic close to my heart.   Cookbook author Anna Francese Gass invites food lover's and home cooks on a delectable journey throughout Italy, exploring the rich tapestry of flavors that define Italian snacking culture.  

The book includes more than 100 sweet and savory recipes for every hour of the day.  

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Passionate food preserver Jenny Gomes shares healthy, yummy and inspiring canning recipes that both kids and adults will love. Learn how to can pantry basics like common veggies and ground meat, as well as a tasty variety of soups, stews and the nutritional powerhouse, bone broth.
Take the guesswork out of this proven time-tested food preservation technique with The Pressure Canning Cookbook.

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Had a fun chat with Joe Yogerst about this new book. Discover the most delicious bites and lesser-known food experiences across the United States and Canada with the ultimate foodie guidebook.

You will find diverse recommendations in all 50 states and 11 Canadian provinces and territories, including can't miss restaurants, food trucks, diners, cafes and delicious regional delicacies. Plus, each entry offers fascinating food history along with expert travel tips for where to stay and things to do and see while on the foodie trail.

In this installment of the best-selling National Geographic 5,000 Ideas series, adventure seekers and foodies alike will discover the most mouthwatering bites across North America.

And Joe does a great job putting it all together.  Hope you enjoy the podcast!

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It was great talking with Elise Thomas about cookies and her new book.
In 2020, when the world was hit with a pandemic, Elise Thomas used her own small kitchen oven to begin baking her signature gourmet cookies. Selling them first out of her garage, her business quickly skyrocketed into a successful chain of bakeries--Cookie Co.--and earned her the
nickname "the cookie lady".  Now, in her debut cookbook, Elise’s Home Kitchen Eat Dessert First, she shares not only the delectable baked goods she is famous for but also the fast, easy, and delicious meals that have become staples for her own busy family.
You have to try the Peanut Butter Oreo stuffed cookie. YUM!!!

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It's always a pleasure to talk with Amy Traverso about what you can
discover in New England through Yankee Magazine.

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Embrace a healthier lifestyle without sacrificing taste.
Hannah has empowered countless women, including herself, to manage autoimmune diseases through mindful eating and understanding food properties. Additionally, she helps individuals manifest their ideal lives through self-nourishment, all without restrictive diets or an emphasis on weight loss.

Hannah, a culinary expert at My Intuitive Health, specializes in luxurious Italian cooking retreats where she teaches the importance of food energetics while emphasizing nutritious options that are both healing and satisfying. 

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Eating Peru:  A Gastronomic Journey
Bob Bradley shares the culmination of decades of his personal discoveries about the food of Peru and the history that led to its current culinary status. Bob shares his fascinating experience sampling food lore, Andean anthropology, history, linguistics and the pleasures and perils of travel within Peru.

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Lisa and Debrianna share their most beloved dishes along with never-before -shared creations and top-voted dishes by members of the Corona Kitchen community. This quirky, hands-on cookbook features original recipes for all meals of the days plus snacks, side dishes, cocktails and mocktails.
Lisa and Debrianna, both accomplished Hollywood veterans, have garnered attention for their roles in television series such as "Better Call Saul" and Breaking Bad". Based in Santa Fe, NM their cookbook reflects their passion for New Mexican flavors while adding their unique twist to each recipe.

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Accomplished musician, former chocolatier and author Nick Greenberg infuses his books with food, foiled plans and funny situations. His new book, The Culinary Caper, features a recipe for disaster that includes a down-on-his-luck chef, art thievery and the Russian mob.

The Culinary Caper is part of a highly entertaining three-book series from Greenberg that blends equal measures of food, music, humor, crime and romance with eccentric characters and unlikely escapades.

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In A TASTE OF THE WORLD Scherer, who left Wall Street, went to
culinary school, and created eat2explore, offers recipes that are easy to prepare, wholesome, and
delicious, including:
Dak Bulgogi (Korea)
Zuppa di Scarola e Fagioli (Italy)
Pilau na Kachumbari (Kenya)
Lomo Saltado (Peru)
Falafel with Tzatziki and Tabbouleh (Israel)

Rowena started eat2explore, an explorer box filled with authentic
recipes, activities, and collectibles that offered a worldwide cultural education through the exploration of food.

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Kat shares  wholesome, comforting mostly gluten-free recipes that are full of flavor, nourishment, and fun—and meant to be devoured in big bites!
Kat is the Chef, Recipe Developer and Digital Creator behind Kat Can Cook.

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Supper With Michelle Food Blogger Michelle Braxton debuts her new cookbook called Supper With Love.  Incorporating fresh, seasonal, natural and wholesome ingredients, the recipes are all infused with Michelle's warm approach to cooking and draw on a rich diversity of cuisines and cultures.  Michelle wrote the book to transform comfort food favorites and classic dishes that are traditionally meat-focused and gives them fresh, veggie-heavy twists. 

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As the go-to air fryer authorities, Becky and Jen understand that the air fryer isn't just for party foods anymore - it's for getting quick, healthy, inexpensive complete meals on the table. Whether you've been an air fryer devotee for years, or are just getting started, Air Fryer All Day is the only cookbook you'll need.

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From fried dumplings to fortune cookies, here are the tales behind your favorite foods.

Do you know the stories behind delectable dishes–like the fun connection between scallion pancakes and pizza? Or how dumplings cured a village’s frostbitten ears? Or how wonton soup tells about the creation of the world?

(taken from gracelin.com)

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Tonia talks with Angela Engel, Founder of the Collective Book Studio, a Publishing house for Lifestyle Food and Wine books.  Friday Night Cocktails is for anyone who’s interested in a well-made but not fussy homemade mixed drink. The 52 cocktails (plus numerous variations) are made with common ingredients that readers can easily stock up on and keep at hand. Importantly, the focus of the book is “cocktail as ritual” - a recognition that the transition from the workweek to the weekend should be celebrated.

The recipes are a collection of classic, contemporary, and unique drinks. Each of the recipes are made with common ingredients that readers can easily stock up on and keep at hand. “The key to a delicious cocktail is balance. With a little understanding of the roles of the main components—alcohol, water, sugar, bitters—you can begin to experiment on your own".

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FlyWines works with customers for a special tasting experience. Being a wine importer and exporter, they have access to uncommon wine options for the more seasoned wine-o. Their in-house Chief Sommelier is also available to create custom wine boxes for those looking to broaden their wine knowledge or try new wines, or as unique holiday gifts. For those just getting their palette wet, the best option is to begin your wine journey with the tasting wine box. 

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In her debut cookbook, Vasudha Viswanath takes readers on a little trip around the world, drawing inspiration from an array of traditional and global cuisines that are rich in whole foods like vegetables, legumes, and healthy fats.  It features 75 low-carb, plant-forward recipes from around the world.

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I really enjoyed talking with Misty from Uncle Jerry's Pretzels and especially enjoyed the pretzels.

These aren't store-bought, but instead 100-percent all natural, hand-rolled Amish/Mennonite heritage pretzels straight from Lancaster County in the heart of Pennsylvania Dutch Country.

It's not fast food either. These pretzels are not just hand-rolled, but hand-crafted and hand packed. Try them and you'll really notice the difference. Yummy!!!  Learn more and buy a bag at:

https://unclejerryspretzels.com/

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I had a lot of fun talking with Dr. Michael Compton about his passion for veggies. Enjoy the interview!

What do onions, beets, tomatoes, and kale have in common? According to Veggie Smarts: A Doctor and Farmer Grows and Savors Eight Families of Vegetables , they’re all part of an edible botanical puzzle that holds the key to how we eat—and why we should eat better.

 Written by Dr. Michael T. Compton, a public health physician turned organic farmer, Veggie Smarts is a joyful, nerdy, and nourishing exploration of the eight families of vegetables that make up most of our plant-based plates: Brassicas, Alliums, Legumes, Chenopods, Aster Greens, Umbellifers, Cucurbits, and Nightshades.

 Part nutrition guide, part farm memoir, and part scientific curiosity cabinet, Veggie Smarts is already a #1 New Release in Vegetarian Diets on Amazon. Dr. Compton pairs his medical expertise with the dirt-under-his-fingernails perspective of a small-scale organic farmer in New York’s scenic Hudson Valley, where he traded in city life for a field full of carrots, tomatoes, and possibility.

About Dr. Compton

Dr. Michael T. Compton is board-certified in psychiatry, preventive medicine, and lifestyle medicine—a Distinguished Fellow of the American Psychiatric Association, a Fellow of the American College of Preventive Medicine, and a Member of the American College of Lifestyle Medicine. As a professor of psychiatry at Columbia University, he has a deep understanding of what makes people feel secure, content, and happy; he also happens to have expertise in healthy lifestyle behaviors and nutrition. Having grown up on a dairy-farm-turned-beef-farm in rural southwestern Virginia, embracing a whole-foods, plant-predominant eating pattern might not have been in his genes. But creating a garden with his two green thumbs from Granny definitely was. Attending college at Mary Washington, medical school at the University of Virginia, and specialty training in psychiatry and preventive medicine at Emory University took this proverbial boy off the farm, but as all who know the old saying might suspect, the farm had not been taken out of him. In a mid-life burst of productivity, he built a compact, organic-certified vegetable farm and got smart about growing and savoring vegetables.  To learn more about Dr. Compton visit: http://www.drcompton.health/ 

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Time to get adventurous with your grill.

Pizza is one of the most popular foods in the world. But homemade pizza rarely hits the crispy-chewy-charred trifecta—and that’s because many of us don’t own a wood-burning oven. Enter PIZZA ON A PLANK: Make Wood-Fired Pizza on Your Grill!  by employing one brilliant, simple trick—cooking pizzas on a wooden plank—you can transform your gas or charcoal grill into an appliance that rivals any pizza oven.

PIZZA ON A PLANK offers an easy-to-follow introduction to plank grilling, including where to buy food-safe planks (they’re sold affordably at places like Home Depot and Costco), the best methods for soaking and seasoning them (the added moisture from soaking makes the plank resist burning, prolonging its use), gas vs. charcoal plank-grilling techniques, how to pair different woods (such as hickory, cedar, alder, and mesquite) with their ideal pizza toppings, and much more. 

ABOUT THE AUTHOR

Dina Guillen is an expert in plank-grilling and the author of two cookbooks on the topic. She has appeared on Martha Stewart Living Radio, the local television affiliates of NBC, CBS, ABC, and FOX, and in The Washington Post, Cooking Light, and more. She lives near Sacramento, CA, with her family.

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I always enjoy talking with Steven Raichlen when it's time to fire up the grill. Today we talked about the new Griddle and some delicious recipes that he came up with.

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. 

Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. 

 Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. 

Call it a griddle, plancha, teppan, or flattop…cooking over a slab of hot metal opens up a whole new world of crusty, caramelized flavor...sidestepping the risk of flare-ups while boosting flavor with minimal fat.   Live-fire cooking like never before!

Taking us step-by-step through the equipment, techniques, traditions, and indispensable tips of griddling, five-time James Beard Award–winner Steven Raichlen shows how to make hot metal a permanent part of your repertoire whether you’re an outdoor griller or cook indoors. 

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It was a pleasure talking with Jessica about her new book.

This highly anticipated release, redefines weeknight meals with a fresh, innovative approach that celebrates flavor, simplicity, and
togetherness.

A Fresh Take on Meal Prep and Everyday Cooking
From tantalizing sauces like Green Goddess Ranch to irresistible breakfast bites such as Peanut Butter Chocolate Oatmeal Cups, EASY EVERYDAY is packed with recipes that deliver
maximum impact with minimal effort. Whether you're hosting a dinner party or looking for quick, nourishing meals for your family, this book is your go-to guide.

Jessica combines her signature style—equal parts creativity, practicality, and indulgence—with pro tips like her 10-minute meal prep strategy. These time-saving tricks empower readers to
tackle any recipe stress-free, while her infectious enthusiasm makes every dish a joyful experience.

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