Radio Kitchen

WYPR 88.1 FM Baltimore
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Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

  1. 2d ago

    Fun Summer Mocktails

    A few times this summer I’ve been hanging out with friends on a hot summer day and we all managed to work up a thirst. Now as I’ve matured I’ve become prone to taking a big nap after downing as little as one drink in the afternoon. So Chef Jerry Pellegrino has a great solution for reluctant drinkers like me, and it’s catching on like crazy: it’s the Mocktail!

  2. Aug 20

    Blackberry Roly Poly

    By now we’ve all heard about the massive frost we had in April and how it devastated our fruit trees. Well, Mother Nature has compensated and given us a really good berry year. So Chef Jerry Pellegrino, since blackberries are still in season, we’re in luck. And as Jerry added, “ Yeah, it’s kind of a blessing. I have an orchard and yes, we did get clobbered, but those people who raise berries did much better. Now as far as blackberries go, people in this part of the country have had a solution for using them for a couple hundred years. And that would be the blackberry roly poly. This easy to make dessert actually comes over from England and Scotland where it is still enjoyed today… although they are just as likely to use jam as fresh berries.” Al’s wife Vickie is devoted to roly polies! Her mom was a master at it and her brother was famous for stopping the car whenever he passed a wild blackberry bush. So it’s always been one of those traditional hand-me-down family recipes that you don’t have to go to school for. But let’s take a closer look. What we’re talking about is essentially what’s known as a roulade, a fruit filled rolled up pastry that is cooked and then sliced up for servings.

    Blackberry Roly Poly

  3. Aug 13

    Melons Beyond Cantaloupe and Honey Dew

    One thing you can count on during a Maryland summer is that we are going to have a crazy abundance of melons floating around. Radio Kitchen takes stock, and gives tips on picking the right melon.

    Melons Beyond Cantaloupe and Honey Dew

  4. Aug 6

    Phyllo Dough

    Phyllo is this paper thin, unleavened pastry dough that produces exquisite flaky wrappings for a variety of foods. And because it has almost no fat in it, you have to add your own, often by brushing melted butter on it. There’s also a couple tricks you need to know about working with phyllo. First, if you’re taking it out of the freezer, let it thaw carefully. I would place it in the refrigerator overnight, and then I’d unroll it very carefully. Second, because it is so dry and delicate, you’d be smart to cover the dough you’re going to be using, with a damp tea towel to keep it moist. Third, I’d get everything all ready to go for the recipe. You’ll get better results if you can work quickly.

    Phyllo Dough

  5. Jul 30

    No-bake and Ice Box Desserts

    We’re all doing a good bit of entertaining this summer and no good dinner would be complete without a good dessert. Problem is, we all want to stay out of a hot kitchen, so what should we do? Well Chef Jerry Pellegrino has some ideas for desserts that don’t involve baking, but turn out just fine any way. Jerry has two approaches in mind: Ice-Box Desserts and No-Bake Desserts.

    No-bake and Ice Box Desserts

  6. Jul 30

    Chilled Soups

    Radio Kitchen returns with recipes for summer soups. Hotter weather demands colder soups, and as Chef Jerry Pellegrino says, it’s not hard to master the art of making chilled soups.

    Chilled Soups

  7. Jul 16

    All About Shrimp

    With barbecue season in full swing we think it makes perfect sense to take a close look at one of our favorite meals: barbecued shrimp. Like anything else there are does and don’ts that we all may not be aware of. Chef Jerry Pellegrino can fill us in on some of the best hacks for throwing a little shrimp on the barby? Shrimp are small, aquatic crustaceans (shellfish) with elongated, semi-transparent bodies, thin exoskeletons, ten legs, and long antennae. Found globally in both saltwater and freshwater environments, they are a vital food source in marine ecosystems and one of the most widely consumed seafoods in the world

    All About Shrimp

  8. Jul 2

    Horseradish

    With The Fourth of July upon us now we thought it might be a good idea to look at some of the things that might go along with our grilled food. When it comes to roast beef, for instance, a lot of people will swear by that old standby, horseradish. And as Chef Jerry Pellegrino told me, this tangy condiment has a long history and there’s little wonder why it’s so popular here in Baltimore. So here’s the question, how hard is it to make your own?

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About

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Information

  • Creator
    WYPR 88.1 FM Baltimore
  • Years Active
    2024 - 2026
  • Episodes
    354
  • Rating
    Clean
  • Copyright
    © 2025 WYPR Baltimore
  • Show Website
    Radio Kitchen