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Thursday, February 2, 2012
Chef Tom muses on winter grilling, corned beef sandwiches and...energy bars...
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Friday, January 13, 2012
This week, Chef Wook and I look at the new American Culinary Federation predictions for trends in 2012. It focuses on children&#..
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Tuesday, January 3, 2012
Chefs Wook and Tom look at the new American Culinary Federation predictions for trends in 2012, focused on children's food in re..
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Sunday, December 4, 2011
This week Chef Wook Kang and I discuss some interesting listener mail, the World’s Aids Day Benefit at “For the Love..
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Monday, November 28, 2011
This week we explore the American meal through a video Chef Wook and I produced. We made roasted chicken, blanched broccoli, roa..
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Monday, July 11, 2011
Yotam Ottolenghi is a restauranteur in London who has written a new book called “Plenty”. Chef Wook Kang and I discu..
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Sunday, July 3, 2011
This week we explore the state of independent music. I pull some tracks from the web and we have some fun. You’ll hear som..
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Monday, May 30, 2011
Chef Wook Kang and I took a trip to visit an Asian Market on Chicago’s Northwest side. We found so much: a restaurant with..
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Tuesday, May 17, 2011
This week I’m all alone but I am inspired by a presentation I saw at school this morning. It was by a man named Greg Bell...
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Sunday, May 1, 2011
Chef Wook is back in the saddle this week. We talk about the subject of gadgets for the kitchen. We don’t talk about the n..
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Wednesday, April 27, 2011
I’m not feeling so great today because I have a cold. It’s a short one about my experience in the fast food industry..
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Sunday, April 3, 2011
Chefs Tom and Wook examine the process of sauteing...
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Tuesday, January 18, 2011
Chef Mark learns about the wines of Soave from Giovanni Ponchia..
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Sunday, January 16, 2011
The Chicago Tribune awards restaurants and chefs for excellence. Chef Wook Kang and I talk about some of our favorites. We also ..
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Thursday, January 6, 2011
This week we go all music. I picked out some rockin’ tunes for you to enjoy in the new year. Have fun and we’ll be b..
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