Showing results by author "Jim Coleman" in All Categories

There's food and then there's film. And what happens when you put the two of them together? Today's show is all about the marriage of food and movies. We'll get the inside scoop and talk to restaurateur and former actor Pino Luongo. Thomas Keller stops by to talk about consulting on food movies. Then, Michael Pollen sets the scene for a documentary that follows a corn kernel from seed to plate. Plus, cocktails inspired by a director, the culture of popcorn, and healthy candy choices at the theater.

Let's take a little blast into past with an encore presentation. In 2007 we celebrated our 10th anniversary on the air by culling archives. Remember Molto Mario, when he had just one little restaurant in Greenwich Village? We'll also hear some early Rachel Ray, plus chat with Jeramiah Tower and Rozanne Gold. Plus, Chef Coleman is on a trip to Italy. And Annemarie Colbin begins our twelve year love affair with food and aphrodisiacs.

Let's enjoy the last few weeks of summer before September puts us back in high gear. No vacation is complete without a good novel... and we have one that is really percolating. Michael Idov's "Ground Up." We'll learn how to save some of summer's delicious tomatoes for our winter table. Plus ride a bike and learn about the iconic Philly sandwich - all at the same time. Also, an American in Paris, the history of air conditioning, lots of travel tips near or far and much more.

The leaves are turning and there's a nip in the air. So, it's time to revamp those menus and bring some heartier fare and ingredients into the kitchen. We'll visit with the authors of the Canal House Cooking series. Later, some tips from our Registered Dietician for staying healthy during this flu season. And, something to bring the kid out in you - we'll hear from the author of the book that inspired the 3-D animated film, Cloudy With A Chance of Meatballs.

On today's show, we're raiding the pantry! We'll learn everything from the pantry's history to organizing and stocking your own larder. And we'll examine the foods that we eat when we are by ourselves. Then, news from the almond groves. Plus, how to stock a heart-healthy pantry, tips to make healthy grains a habit, and much more.

Summer's done and it's back to school. We'll start packing lunches - a pediatrician gives us some healthy tips. But what do you do when the nest empties and there are no more lunches - or dinners - to make? Find out how to manage the Empty Nest kitchen. We get a lesson from the Monell Institute on smell and memory. And, we meet a woman keeping Syrian Jewish traditions alive in a new homeland. Also, Faith Willinger on life in Italy, Princess Diana's personal chef, and his recipes and memories.

We've got a dragnet out...for hot food finds! The Hungry Detective shows us how to investigate the foodie scene.

We've got a dragnet out - for hot food finds! The Hungry Detective shows us how to investigate the foodie scene. And, while we're hot on the trail discover Brazil. Cool down with a trip to Iceland and a new vodka. Or maybe a dish of gelato. Green Tea is top of the list for both hot and cold beverages. And if you are still hot on your pledge to lose a few pounds, we have tips for cooking tofu. Plus, Our Lady of Weight Loss.

This is the Chef's Table swimsuit edition. Good thing it's radio! On today's show we'll give you all the information you need to lose weight... and still have some fun. We'll talk to a former food industry insider on how we are tempted to consume more than we should.

On today's show we'll research the sensuous role of food. Our Hot and Heavy show, if you will. We'll take a serious, and sometimes not so serious, look at the role of food in our sex lives. Discover the foods that enhance sexual health. Learn about the ancient art of Tantra and the path to sensual energy. We even take an in-depth look at the life of bees and honey as an aphrodisiac. And to seal it with a kiss, we've got an amorous recipe for molten chocolate cakes with cherries!

Even though I've had the opportunity to travel the globe and to try all manner of foods...it's always the dishes from my childhood that really satisfy - ah, banana pudding and fried chicken! John T. Edge recalls the donuts of his youth then we turn to a food memoir about Dirty Sugar Cookies. But whatever it is that you love, wouldn't you like to be able to make it faster?

From kitchen science to organics and even feeding the space crew, we'll explore the science of food. But, we start with a little political science and talk to a former White House Chef about what it takes to cook for a President's family and heads of state. We'll hear from the author of What Einstein Told His Cook. Then, discover how much planning goes into feeding the astronauts, and a look ahead to a Mars voyage.

Ahhh... the smell of freshly cut grass; steak off the grill; and sea breezes. On today's show we find out what the nose knows with Dr. Avery Gilbert. Dr. Nancy Snyderman debunks some medical myths, such as how much water we really need to drink. And, the milennials are here... and buying wine right and left. Find out what makes this marketing group so important.

Whether it's a cross-country road trip, a transcontinental flight, or a walk to the hammock in the backyard, its vacation time! On today's show, we're all about places to visit and dine. John T. Edge gives us a tour of some great Southern food finds. We also plan a visit to Provence. A crabologist from Maryland gives us a 101 on preparing and eating hardshells. Plus, romance in Italy, cooking with whole grains, and much more!

On today's show, Chef's Table is all about celebrating small traditions and simple pleasures - even reclaiming something as small as a recipe can have big rewards. Just ask participants in The Times Picayune Recipe Restoration Project. We'll talk to the editor who was able to replace reader's recipes destroyed in Katrina.

Food sustains, nurtures and defines us. No matter where you are from, chances are there is a regional dish!

We speak with Corrine Trang about asian grilling and essential ingredients for making Asian food at home. She's been called the Julia Child of Asian food. Robert Markel is the co-author of Cocktail Hour: Authentic Recipes and Illustrations from 1920 to 1960. He shares some ideas on how to make a drink worthy of the Fourth of July. Lari Robling speaks with Andrew Dawson, one of the owners of Brokers Gin from London, and we find out how gin was invented.

The Super Bowl is over, no holidays are on the horizon, and we have weeks before it's spring. Could be you have the winter blues. This week on Chef's Table, we'll talk to a nutritionist about foods to help those down-in-the-dumps symptoms.

The summer is never long enough. By now the long lazy days are over and school's routine takes its place. On today's show, we celebrate the beginning of a new academic year. We start with a unique field of study: an ethnomusicologist puts music to our meals. We also discover the truth about the origins of the TV dinner. Later, a visit to a unique school kitchen and tips for cooking together as a family. We discuss a new book about wine guru Robert Parker, Jr.

It's almost Oscar Night! So maybe you pop the champagne cork for a fancy party, or just pop the popcorn. We've got party tips.