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Seattle Kitchen
Seattle Kitchen is a foodie's dream as chefs Tom Douglas and Thierry Rautureau review the Puget Sound's best restaurants and hot spots, delight listeners with recipes based on a special weekly ingredient, and answer listeners' burning culinary quandaries.
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Saturday, May 10, 2014
Beer, Bacon and Beets
Tom and Producer Tina talk Mothers Day, Tom's least favorite vegetable and much more.
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Saturday, May 3, 2014
Orange juice, bread service and steak salads
Tom, Thierry and Katie-O discuss some different uses for orange juice, debate charging for bread service at restaurants and are joined by a variety of guests.
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Tuesday, April 29, 2014
Ingredient of the Week: Balsamic Vinegar
Use balsamic vinegar in your cooking with tips from chef Tom Douglas.
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Saturday, April 26, 2014
Balsamic vinegar, powdered alcohol and spring salads
Thierry it out this week, so Tom and Katie-O share some fun uses for balsamic vinegar, improve your lasagna recipe and much more.
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Tuesday, April 22, 2014
Ingredient of the Week: Mangos
Enjoy a summer mango with tips from chefs Tom Douglas and Thierry Rautureau.
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Saturday, April 19, 2014
Mangos, Eggs and Pizza
Tom, Thierry and Katie-O discuss incorporating mangos into your cooking, breakdown the art of a good pizza and much, much more.
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Sunday, April 13, 2014
Quiche, salads and guest Jack Bishop
Tom, Thierry and Katie-O discuss making a good quiche, tell you what you're doing wrong with salads and much, much more.
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Tuesday, April 8, 2014
Ingredient of the Week: Leg of Lamb
Celebrate Easter with a delicious leg of lamb with tips from chefs Tom Douglas and Thierry Rautureau.
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Saturday, April 5, 2014
Lamb, Honey and Chef Brendan McGill
Chefs Tom Douglas and Thierry Rautureau welcome guests Corky Luster of the Ballard Bee Company and Brendan McGill of Hitchcock Grill.
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Saturday, March 29, 2014
Parsnips and Salmon and More
Chefs Tom Douglas and Thierry Rautureau and Katie O discuss parsnips, mistakes often made when cooking salmon and much more.
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Tuesday, March 25, 2014
Ingredient of the Week: Ginger
Use ginger in some American dishes with tips from chefs Tom Douglas and Thierry Rautureau.
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Saturday, March 22, 2014
11 Food Truths - Agree or Disagree
The chefs discuss a list of 11 food truths, and welcome Chef Josh Henderson.
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Tuesday, March 18, 2014
Ingredient of the Week: Scallops
Scallops can be a tasty treat when cooked in butter, say chefs Tom Douglas and Thierry Rautueau.
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Saturday, March 15, 2014
Should Salami be Washinton State's Official Meat?
Food in the news, a new name for the food quiz, listener questions, agree or disagree, Yasha Shayan of Impulse Wine and more!
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Tuesday, March 11, 2014
Ingredient of the Week: Saffron
Saffron is a pricey spice, but can make your dishes all the better with tips from chefs Tom Douglas and Thierry Rautureau.
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