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!

Tom’s Big Island Bites - the standout flavors he found on Hawai‘i Island // Efrem Fesaha, CEO & Founder of Boon Boona Coffee, on scaling a mission‑driven coffee company rooted in East African tradition // Roast Duck - crisp skin, rich flavor, and the techniques that make it shine // Traveling food correspondent Leslie Kelly, back from NOLA with stories from a post-Katrina volunteering reunion and the meals that shaped it // Behind the Scenes at TD & Co. - The Business Q&A // A Journey Through Persian Cuisine with mother‑daughter duo Farah Shirazi and Shadi Ghaibi // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Ordinary to Extraordinary: Rainbow Trout // Valentine’s Menu Inspirations: Three Different Lenses // Chef Danilo Amato guides us through Tuscany’s Maremma region and the craft of making olive oil with PicNic Table Italy // The Hot Stove Society Tasting Panel dives into fresh, vibrant salsas // Internationally acclaimed pastry chef and psychologist Helen Goh joins us with her new book Baking and the Meaning of Life: How to Find Joy in 100 Recipes // And of course, we’ll wrap up the show with Food for Thought: Tasty Trivia!

Behind the Scenes at TD & Co.: Sharing Perspectives on the Business · Big Game Bites & Bowls · Air Fryer vs. Convection: What’s the Difference? · A Deep Dive into BBQ with Jeff Knoch and Jeremiah Marleau of Jeff's Texas Style BBQ · Chef Instructor Danae McLaughlin guides us through designing a Valentine’s menu that wows · Eliza Ward of ChefShop inspires us with sweet and spicy Valentine’s ideas · And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia,

Cozy Winter Dishes That Freeze Like a Dream // Artisanal Salami with Bob Blade, Founder of Salt Blade // Ordinary to Extraordinary: Mussels & Clams // Gluten-Free Baking with Laureen Skrivan, Owner of Wren’s Nest Baking Co. // The Art of Pho with Chef Annie Elmore // Hot Stove Society Tasting Panel Takes On Canned Tomatoes // Food for Thought: Tasty Trivia!