Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
 Seattle Kitchen
Seattle Kitchen on KIRO Radio
Join Chefs Tom Douglas and Thierry Rautureau every Saturday from 2pm-4pm on KIRO Radio.


May 21, 2013 @ 2:23 pm

'The Drunken Botanist' highlights plants' role in spirits

Plants aren't something that immediately come to mind when you're looking at a bottle of liquor, but author Amy Stewert is reminding us with her new book, "The Drunken Botanist," that liquor is all made of plants.
May 23, 2013 @ 12:53 pm

Ingredient of the Week: Cheese

Ned White from Whole Foods joins Tom Douglas and Thierry Rautureau to talk about cheese.
May 23, 2013 @ 11:18 am

Ingredient of the Week: Rhubarb

Chefs Tom Douglas and Thierry Rautureau explain the best way to prepare local and seasonal rhubarb.
May 8, 2013 @ 5:46 am

From botanist to chocolatier, 180 flavors later

Intrigue Chocolate Co. owner and Chocolatier Aaron Barthel didn't come to chocolate making by way of the kitchen. Instead, it was all the plant aroma and flavors he discovered in botany.
May 8, 2013 @ 3:38 pm

Ingredient of the Week: Goat Cheese

"The first flush of that fresh green grass is what makes the world go 'round," chef Tom Douglas says. He and chef Thierry Rautureau discuss goat cheese and how spring makes it so good.
May 2, 2013 @ 5:56 am

Mobile Food Rodeo corralling best of Seattle food trucks

Tired of chasing your favorite food trucks around town? For one day only all the best food trucks in Seattle will be in one spot.
May 3, 2013 @ 1:40 pm

Hot spring recipes in Seattle

Seattle cooks tend to be healthier, add a little more Asian flare, and use more fish than the rest of the country, according to the data from AllRecipes.com.
May 2, 2013 @ 1:49 pm

Ingredient of the Week: Pork

Pork is a very versatile meat - cuts such the tenderloin, shoulder, chops, and ribs all have distinct characteristics and flavors. Chefs Tom Douglas and Thierry Rautureau discuss their favorite cuts and ways to cook them.

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