Kitchen Radio broadcasts short-and-sweet cooking classes right into your home kitchen. Brought to you by Home Cooking New York, NYC's beloved cooking school for home cooks, now offering live (virtual) cooking classes in your home kitchen every night @homecookingny.com.
SIDEBAR: The Magic of Acid
"How do I make my food taste better?"
Salt, fat, and acid are the seasoning trifecta. Most people know that salt makes food taste better, as well as a dollop of butter, but "acid" is perhaps the least understand of the seasoning tools in the home cook's kitchen. But it is the most magical. Find out how to add just the right amount to make your food sing out for joy. Listen in.
SIDEBAR: The Best Cooking Fats
"Which are the best cooking fats, and which should I avoid?" and "How bad is Pam cooking spray, really?"
Ah, fat! The wondrous ingredient that brings flavor and lusciousness to food. But the topic of "fat" also fill home cooks with questions, mainly about how to choose between the good ones and the bad. Jennifer breaks it all down to size for you. Listen in.
Shrimp & Grits with John: "It's Better with Butter"
Chef John Scoff hails from Charleston, South Carolina, where he was the executive chef of a low-country bistro before coming to his senses and joining Home Cooking New York's teaching team in 2005 (he was following his then-girlfriend, now-wife who was moving north for a teaching job). His most sought after class is Southern Brunch, so I asked him to share some of his signature takes on this Southern classic.
SIDEBAR: Parmigiano Cheese vs. Parmesan Cheese
Jennifer delves into the differences between Parmigiano-Reggiano cheese (aka "the king of cheeses") and regular Parmesan cheese, and what you should know when making the choice. Find out why it's worth the centuries-old hype and the price tag.
Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!
"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.
Handmade Bagels with Erica: "The Gluten Matrix"
Brooklyn, New York
Erica Wides is one of our school’s beloved chef-instructors and the host of “Funny People Making Food,” a YouTube series that follows her attempts to teach comedians how to cook. Since Erica teaches our Handmade Bagel Workshop, and I’ve never attempted to make one from scratch, I thought it was time to remedy that hole in my repertoire and have her show me the ropes. I’ll happily gloat that the bagels we made were at the very least, on par with some of the best bagels I’ve ever eaten. I also created a signature bagel using some add-ins from Erica’s well-stocked kitchen, which I am surprised that not in rotation at every bagel shop. You’ll want to hear all about that. Listen in.
SIDEBAR: "Nonstick Pans: Yes or No?"
"When Should I Use a Nonstick Pan?"
Tune in as Jennifer breaks down the do's and don't's of nonstick cookware:
1) what foods you should always cook in a nonstick pan,
2) how to clean a regular pan so it washes up like a nonstick surface,
3) what are the better brands of nonstick cookware,
4) why browning your food is a good thing.
"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to firstname.lastname@example.org for a chance to have your question featured on a future episode.
Customer ReviewsSee All
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Perfect for me, no fluff, all great information, it’s like having a friend in my kitchen giving me lessons. I ended up cooking all day as I listened all day to prepare for an upcoming surgery. I love Jen! Please share more of your expertise with us!
Love Kitchen Radio
I’ve enjoyed cooking for decades and don’t consider myself a beginner. At first I thought these podcasts would be elementary to my experience but quite to the contrary, they inspire me to new levels of cooking creativity, and regularly introduce new things to expand my skills and raise my cooking to a new level. Highly recommend this podcast.
Love the new format. Each episode offers a delectable window into a different home kitchen, guided by a master culinary interpreter.