Hot Stove Radio

KIRO Radio 97.3 FM

4.6 (125)
FOOD
UPDATED WEEKLY

A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.

5 DAYS AGO

Hot Stove Society: Valentine's Day + Japanese Sweets

We share tips for celebrating Valentine’s Day—whether dining out or cooking at home // Beloved Fran Bigelow, Founder of Fran’s Chocolates, and CEO Andrina Bigelow join us to share their new collections—just in time for Valentine’s Day // We celebrate National Canned Food Month with a fresh look at a pantry staple // Angel Azcarraga and Jacob Edelstein, founders and creators of Deglaze, introduce their recipe manager app designed for people who love to cook // And, of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

1h 29m
JAN 31

Hot Stove Society: Made in Washington + Sara Dickerman on Crafting Cookbooks

Ben Lehman, GM of the Carlile Room, stops by to talk about upcoming drinks and menus celebrating Hamilton at the Paramount // Back by popular demand, Mike Mondello, President and CEO of Made in Washington, highlights locally made Valentine’s packages // Award-winning food writer Sara Dickerman dishes on crafting cookbooks and her new newsletter: What Should I Bring? // Lucio Gomiero, Owner and winemaker at Vignalta winery, joins us to talk about his craft // We dive into the world of radicchio with Jason Salvo, owner of Local Roots Farm // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

1h 27m
JAN 24

Hot Stove Society: Blood Oranges + Yarra Valley Caviar

Chef Danae Mclaughlin shares her tips for crafting dark chocolate truffles and Linzer cookies // We dive into the art of cooking lamb rib chops // We spend a segment celebrating blood orange season // Cookbook Author and Chef Sally James joins us to talk about Yarra Valley Caviar // We’re dishing up all things pancakes—from buckwheat blini to Loretta’s fluffy classics // Hot Cakes Pastry Chef Britiany Bardeleben stops by to explore molten chocolate cake // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

1h 29m
JAN 17

Hot Stove Society: Coconut Prawns + Mochi Donuts and Seasonal Pastries

We’re diving into Coconut Prawns! // Chef Edouardo Jordan, founder of Food with Roots, joins us to talk about the Soul of Seattle Fundraiser on February 8th // It’s National Soup Month, and we’re exploring the ultimate comfort food: Chicken Soup // Fred Ness from Dahlia Bakery stops by to chat about Mochi Donuts and Seasonal Pastries // Grab your skewers—it’s Fondue Party season! // Back by popular demand, Rachel Belle shares her culinary escapades for the New Year // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

1h 29m
JAN 10

Hot Stove Society: Condiments From Scratch + Lasagna

Fresh from Spain, Chef Bridget Charters shares flavors and discoveries from her latest culinary adventure // Find out which condiments are worth making from scratch // We’re turning ordinary lasagna into something extraordinary // Chef Sean McFadyen takes us through the bold and vibrant world of New Orleans’ Creole and Cajun cuisine // It’s National Soup Month! This week, we’re dishing up Posole // We start the year off right with a pantry refresh // And, as always, we wrap up with Rub with Love Food for Thought Tasty Trivia!

1h 29m
JAN 3

Hot Stove Society: 2025 Food Trends Highlights + Hearty Winter Soups

We kick of the new year with 2025 Food Trends Highlights // Makini Howell, Chef-Owner of Plum Bistro, introduces her new cookbook: Simple Goodness: No-Fuss Plant-Based Meals Straight from Your Pantry // We’re diving into Hearty Winter Soups // Sam Spillman of Caffe Vita shares New Pours for the New Year // We talk Roast Chicken // Llance and Lori Kezner, co creators of Millie’s Sipping Broth, discuss how they’re redefining savory sipping // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

1h 29m
12/27/2024

Hot Stove Society: Cabbage Rolls + A New Year's Eve Dinner Menu

We explore Cabbage Rolls // Michelle Douglas, CEO of Emergency Food Network, is back to shed light on their impactful work and to share stories of growing up around a dinner table set for ten // Renee Erickson, Chef & Co-Owner of Sea Creatures Restaurants, shares her latest cookbook: Sunlight & Breadcrumbs, Making Food with Creativity & Curiosity // We create a festive New Year's Eve dinner menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

1h 29m
12/20/2024

Hot Stove Society: Global Dumpling Journey + Traditional German Cuisine

Chef Danae McLaughlin takes us on a global dumpling journey // Pete Fjosne, Executive Chef of Rhein Haus, shares his modern twist on traditional German cuisine // Ashley Trout, Founder of VITAL Wines, discusses supporting vineyard workers through purpose-driven winemaking // Food writer Leslie Kelly joins Terry Phair, owner of Lummi Seafood Market and Cha•k’os Fire Pit // Holly Smith, acclaimed Executive Chef and Owner of Café Juanita, shares insights into the creative process behind crafting a menu // And we’ll wrap it up with Rub with Love Food for Thought Tasty Trivia!

1h 29m

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4.6

out of 5

125 Ratings

Graceful Transition

01/27/2024

Mt.ShastaRat

I appreciate the soft, easy transition of this podcast from Tom and Thierry to Tom, Loretta and Bridgette after the amazing French chef has passed on. I still listen and learn and although all know no one replaces Thierry, it’s still a show I enjoy listening to each week. I used to listen in my car back in the day in Seattle. Loretta mentioned she was surprised about a comment in Chef Thierry’s recipe last week regarding saving some pan drippings or other but that’s exactly what I remember Thierry emphasizing. Save everything in the freezer for a future addition to another use.
Sadly lost its luster

12/27/2024

Redpaintedtoes

The show has lost its heart and soul after the death of Thierry. Tom really needed an equal to offset his ego and world view. By replacing Thierry with his daughter and his employee, he’s brought down the quality of the show (not to mention that he’s an HR nightmare, but because his daughter is now the boss, that all gets passed off with a giggle). Everything has to pass muster with Tom so he may as well host the show alone. It’s sad. I miss Thierry’s energy, humor, wisdom, and perspective.
I listen every week!

06/10/2023

TheTacoBelle

Great show to listen to while I’m cooking or doing dishes! Great way to stay in touch with what’s in season.
Very engaging!

04/15/2023

Sueboo65

I listen during my commute! SO much better than the silly radio morning shows. I’m learning so much with each episode.

A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.