Kitchen Radio artwork

Kitchen Radio

23 episodes - English - Latest episode: over 3 years ago - ★★★★★ - 41 ratings

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.

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Episodes

Thanksgiving 2020

November 21, 2020 15:48 - 32 minutes - 28.1 MB

And we're back!  Jennifer comes out of podcast hibernation to talk about Thanksgiving with Meredith Heuer on her back porch in Beacon, NY, which is the closest they can come to cooking together in a kitchen during this very different holiday season.  For virtual cooking classes with Jennifer, visit www.homecookingny.com. Here are the links to the recipes that Jennifer and Meredith waxed poetic about. If you have questions or want to inquire about a recipe you don't see listed here, reach ...

SIDEBAR: The Magic of Acid

March 10, 2020 04:00 - 7 minutes - 6.29 MB

"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. ----------- JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS! Have you enjoyed this culinary tidb...

SIDEBAR: The Best Cooking Fats

March 03, 2020 05:00 - 8 minutes - 7.31 MB

"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.   ----------- JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS! Have you enjoyed this culinary tidbit, and are curio...

Shrimp & Grits with John: "It's Better with Butter"

February 18, 2020 05:00 - 40 minutes - 33.8 MB

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. RECIPE: John's Shrimp & Grits Take a virtual cooking class with Chef John! While ...

SIDEBAR: Parmigiano Cheese vs. Parmesan Cheese

February 11, 2020 05:00 - 7 minutes - 6.78 MB

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. ------------------- JENNIFER'S VIRTUAL COOKING CLASSES ARE 30% OFF for KR LISTENERS! Have you enjoyed this culinary tidbit, and are curious to learn more about cooking good food? Well, you are in luck! While her NYC flagship cooking school is closed...

Handmade Bagels with Erica: "The Gluten Matrix"

February 04, 2020 05:00 - 41 minutes - 38.4 MB

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...

SIDEBAR: "Nonstick Pans: Yes or No?"

January 28, 2020 05:00 - 7 minutes - 6.83 MB

"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, and 4) why browning your food is a good thing. LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Esse...

Gumbo with Joe: "Trinity"

January 21, 2020 05:00 - 36 minutes - 33.2 MB

Joe Dizney learned how to make gumbo from watching his grandmother cook batches of it in her 1950s Louisiana kitchen. Now he makes it out of his own kitchen on special occasions (or whenever he has a poultry carcass lying around) using the same, well-worn cast iron skillet his grandmother used. In this episode, Joe shows Jennifer how to make a proper Cajun roux and how to temper it before adding it to the simmering stock (to minimize its “Cajun napalm” quality), which Joe seasons with his ow...

SIDEBAR: "When Should I Cook with Convection?"

January 14, 2020 05:00 - 5 minutes - 4.75 MB

"When should I cook with convection?" -- Sarah F., Beacon Tune in as Jennifer simplifies what daunts many a home cook: the convection oven setting on their oven. Learn how a convection oven works, when to use it, and why it isn't as scary as you think. Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions! LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "...

Chana Masala with Margot: "Sour Power"

January 07, 2020 05:00 - 34 minutes - 31.3 MB

Margot is tired of predictable flavor of the Indian food she makes at home, and wants to learn how to make a curry that will really knock her socks off. Her husband Josh is a newfound vegetarian, so we decided to cook up a batch of chana masala, a richly-spiced chickpea and tomato curry that has a secret, sour ingredient that will help Margot brighten up all of her future Indian dishes. Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. RECI...

SIDEBAR: "How Long Do Spices Last?"

December 31, 2019 05:00 - 8 minutes - 7.29 MB

"How long do dried spices last?" -- Daphne, Rhode Island Tune in as Jennifer talks through all the do's and don'ts of storing dried spices in your kitchen, and how to increase their longevity. Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions! LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Ho...

Lamb Chops with Meredith: "Lamb Chop Off"

December 24, 2019 05:00 - 35 minutes - 32.2 MB

Meredith and I have spent a lot of time in the kitchen together over the years. We briefly had a radio show called “Chewing the Fat” on our local station, where we’d talk about what we cooked for dinner that week. Riveting stuff, folks. She also photographed my last cookbook, “Six Basic Cooking Techniques.” She originally wanted to learn how to cook liver for this episode, but I simply couldn’t get excited about that. So we settled on lamb, which I am very excited about. Listen in. Brought ...

SIDEBAR: Garlic 101

December 17, 2019 05:00 - 8 minutes - 8.07 MB

"Tell me everything I need to know about garlic." -- Everyone, USA Listen in as host Jennifer gives you the full scoop on choosing, mincing, and storing garlic, and how to get the most out of it in your everyday cooking. Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions! LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Cu...

Stir-Fry with Ryon: "Garage Wok"

December 10, 2019 05:00 - 43 minutes - 39.5 MB

Ryon is a contagiously-friendly photographer and optician, who manages my local uber-hip, eyewear store, Luxe Optique. He also doesn’t eat many meals at home, so I focused on teaching him how to make flavorful, one-pan meals at the end of the day. In order to do so, we first had to dig an old wok out of his garage, which we scrubbed and scrubbed until it was clean enough to cook up a classic stir-fry. Brought to you by Home Cooking New York, New York City's cooking school for home cooks, si...

SIDEBAR: Can I Cook with Extra-Virgin Olive Oil?

December 03, 2019 05:00 - 8 minutes - 7.86 MB

"Can I cook with extra-virgin olive oil?" -- Stephen C., Brooklyn, NY Listen in as host Jennifer gives you the full story on what "extra-virgin" actually means when it comes to olive oil, when you should use if for cooking, and when you should not. Also, find out why "olio novello" is worth the hype. WHERE TO BUY OLIO NOVELLO: California Olive Ranch or Fresh Direct Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your quest...

Korean Pancakes with Chef Jae: "Going Big"

November 26, 2019 05:00 - 31 minutes - 28.7 MB

Today I am in Astoria, Queens in the home kitchen of Chef Jae Jung. For this episode, I am thrilled to play the role of student as she teaches me how to cook a proper Korean pancake, one that is featured in a new cookbook called A Place at the Table, that highlights the recipes of the nation's top foreign-born chefs in America. Jae moved to New York from Seoul, Korea, at the age of 29 to attend the Culinary Institute of America. For the last 10 years, she has been working nonstop in the nati...

SIDEBAR: "What Kind of Salt Should I Cook With?"

November 20, 2019 20:11 - 5 minutes - 4.62 MB

"What kind of salt should I cook with?" -- Julia, Los Angeles Listen in as Jennifer roots through the myriad salts in her own home kitchen and discusses when and why to use each kind.  ---- "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 or -- even better -- send a voice memo to [email protected] for a chance to have yours featured on a ...

Roast Chicken with Laurel: "A Stand-Up Chicken"

November 12, 2019 05:00 - 48 minutes - 44.3 MB

Today I am joining Laurel Brandstetter in her kitchen in Nyack, NY. It’s a busy place that is home to her 18-month-old daughter, magician husband, and her global accessories brand, Mar Y Sol, which she runs from her third floor. Laurel wants to learn how to roast a chicken, despite being squeamish about having to deal with the honesty of a whole, raw bird. But it is that good feeling that comes from serving up a well-roasted chicken that inspired her to move past that and embrace the challen...

"Walmart Beans" (Breakfast Burritos with Sam)

October 29, 2019 11:54 - 46 minutes - 42.1 MB

Today I am joining Sam Anderson in Beacon, New York, where we’re cooking up a batch of breakfast burritos. Sam is a writer-at-large for The New York Times Magazine and the author of my favorite book this year, called Boom Town, about the spontaneous birth of Oklahoma City. Years ago, he used to join me for cooking classes back when I taught out of my kitchen in our small town, almost a decade ago. It’s been years since we’ve been in a kitchen together, but he is still an excellent s...

Breakfast Burritos with Sam: "Walmart Beans"

October 29, 2019 11:54 - 46 minutes - 42.1 MB

Today I am joining Sam Anderson in Beacon, New York, where we’re cooking up a batch of breakfast burritos. Sam is a writer-at-large for The New York Times Magazine and the author of my favorite book this year, called Boom Town, about the spontaneous birth of Oklahoma City. Years ago, he used to join me for cooking classes back when I taught out of my kitchen in our small town, almost a decade ago. It’s been years since we’ve been in a kitchen together, but he is still an excellent student. L...

"Chlorophyll Punch" (Kuku Sabzi with Rebecca)

October 15, 2019 04:00 - 39 minutes - 35.7 MB

Today I am joining Rebecca Miller Ffrench (yes, that's how you spell her last name!) in her apartment in New York City, where we’re whisking up a batch of Kuku Sabzi, a Persian baked egg dish packed with fresh herbs. Rebecca is a very talented cake baker and decorator, whose floral wedding cakes are in high demand. She loves bright flavors and learning about new ingredients, so this dish is perfect for her and a fun way to kick off our pilot episode. Listen in. Brought to you by Ho...

Kuku Sabzi with Rebecca: "Chlorophyll Punch"

October 15, 2019 04:00 - 39 minutes - 35.7 MB

Today I am joining Rebecca Miller Ffrench (yes, that's how you spell her last name!) in her apartment in New York City, where we’re whisking up a batch of Kuku Sabzi, a Persian baked egg dish packed with fresh herbs. Rebecca is a very talented cake baker and decorator, whose floral wedding cakes are in high demand. She loves bright flavors and learning about new ingredients, so this dish is perfect for her and a fun way to kick off our pilot episode. Listen in. Brought to you by Home Cookin...

Trailer: "Kitchen Radio" cooking podcast

October 02, 2019 21:18 - 1 minute - 1.55 MB

Hello, I’m Jennifer Clair, host of Kitchen Radio, a new cooking podcast launching October 15 that will bring you into the kitchens of home cooks across the country. Join me as I teach them how to cook a dish they’ve always wanted to learn, while also rooting through their pantries and refrigerators to uncover the stories behind the ingredients they buy. This podcast is designed to make you more comfortable in your home kitchen by listening in on a cooking class taking place in one just like...