Fired Up for Spring – getting your grill dialed in for the season // Doug Farr, Executive Director of the Seattle Farmers Market Association with news from the South Lake Union Farmers Market // Ordinary to Extraordinary – Pacific Halibut // Tan Vinh, food and drink writer at The Seattle Times // Behind the Scenes at TD & Co. – Q & A // Spanish cuisine with Chef Oscar Amador and Joe Mikulich of La Loba // And of course, we’ll wrap up with Food for Thought: Tasty Trivia!

Cook Like a Chef - The Power of Mise en Place and the habits that set you up for success in the kitchen // Japanese Culinary Travels with food & travel writer Leslie Kelly // Ordinary to Extraordinary – Roast Leg of Lamb, from classic to show-stopping // Spring cocktails with mixologist and cookbook author Nick Mautone // Junior Chef Camp with Annie Elmore // Nicole Langdon of World Spice – building flavor with spices // Food for Thought: Tasty Trivia!

Grocery Store Weekly Specials – the deals worth building meals around // Kristen Schumacher, Director of Culinary Operations & Education at Carnation Farms // Behind the Scenes at TD & Co. – Q & A // Beth Hickey, Wine Director & Sommelier at Barking Frog at Willows Lodge, shares Washington spring wine favorites // We dive into a Crab Feast with Hot Stove Society Chef Rasyidah Rosli // Easter Menu Planning – from brunch to dinner // Food for Thought: Tasty Trivia!

Grocery Store Specials – the deals worth building dinner around // Chef Nathan Lockwood on Whole-Animal Cooking at Carrello & Altura // Behind the Scenes in the Restaurant Business – Q & A // Toni and Shaun Thomas of Blk Pepper Catering Company // Ordinary to Extraordinary – Spring Salads // Elizabeth Liu, CEO of Crowd Cow, an online marketplace for premium meat and seafood // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Weekly Grocery Store Specials – the deals worth building dinner around // Michela Tartaglia, owner and chef of Pasta Casalinga in Pike Place Market, shares her new book - An Apple a Day: 25 Surprisingly Universal Idioms and Their Origins // From Ordinary to Extraordinary – Spaghetti & Meatballs // It’s time to sow your garden - Amy Pennington guides us on what to plant now // We dive into home-cured gravlax // Ham El‑Waylly, New York–based chef shares his new book – Hello Home Cooking: Do-Able Dishes for Every Day // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Grocery Store Specials - the deals worth building dinner around // We dig into spring flavors with Pastry Chef Linnea Scott of Ben's Bread // Behind the Scenes at TD & Co. - Q & A // Country singer-songwriter Hanna Dasher shares her new book - Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin's // Kevin Smith and Polly Yakovich, co-owners of Beast & Cleaver and Little Beast talk restaurants and a butcher's zero-to-no-waste playbook // And of course, we'll wrap up today's show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. Q&A // Roman-style pizza by the cut with brothers Forrest Colin Brunton of their new Roma Roma on Capitol Hill // Palace Kitchen turns 30 – a celebratory March menu // Wing Lam, chef/owner of Izakaya Supa Banana and manager Sonny Petosa on their modern izakaya experience in Redmond // Yasuaki Saito -- craftsmanship, fermentation and neighborhood restaurants at Saint Bread, The Wayland Mill, Tivoli and Post Alley Pizza // The Importance of Immigrants in Our Restaurants // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co. – The Business Q&A // Lora Lee and Rick Misterly share their Summer Farm & Culinary Workshops // Eggs Benedict – from classic to creative // Anne SanGiovanni, Co-Founder of Orasella – the story behind the reimagined American cocktail cherry // Homemade pita and chicken shawarma with Chef Instructor Annie Elmore // Stuffed flank steak // Food for Thought: Tasty Trivia!