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Seattle Kitchen

Don’t bore your guests with the same old boring beers and cocktails. The Seattle Kitchen Show...
Jamie Skorheim

Seattle Kitchen suggests some ‘super’ brews, cocktails for game day

The Seattle Kitchen Show observes an interesting irony about Super Bowl celebrations when it comes to food: "On the most famous sports day in America, everyone reverts to worst things to eat and drink in America," says Seattle Kitchen host and chef Tom Douglas.
9 years ago
The Seattle Kitchen Show is helping you make your Super Bowl food a spread fit for champions. (AP P...
KIRO Radio Staff

Seattle Kitchen’s guide to Super Bowl Feast Mode

For the first Seahawks Super Bowl win, it might have been acceptable to throw together some chips and dip and call it a meal, but now the team is taking it to the next level and the 12s are going to have to step up and get into Feast Mode.
9 years ago
Mmm. If you’re feeling a little green on New Year’s Day, Tom and Thierry have a few goo...
Alyssa Kleven

Food and drink to chase away your New Year’s hangover

Seattle chef Tom Douglas says that a hangover is a "mistake" that shouldn't be piled on. He doesn't believe in "hair of the dog."
9 years ago
When you wake up a little out of sorts, or maybe with a headache or a touchy stomach, what should y...
Alyssa Kleven

Eating and drinking your hangover cures

Tom Douglas thinks says that hangover, a "mistake," shouldn't be piled on to: He doesn't believe in hair of the dog. "You should feed the dog, not take the dog to the bar."
9 years ago
During a special edition of The Seattle Kitchen Show recorded in Hawaii, the chefs do their best to...
Jamie Skorheim

Seattle Kitchen takes Spam from ordinary to extraordinary

The idea of a dish including Spam being "extraordinary" might seem a stretch for some, but if anyone can take this canned mean from ordinary to extraordinary it is the Seattle Kitchen crew of Tom Douglas, Theirry Rautureau and Katie O.
9 years ago
“I always say grilling is an art, barbecue is a religion,” says Tom Douglas. With barbe...
Jamie Skorheim

Grilling secrets from Seattle Kitchen

The Seattle Kitchen staff decided there was really only one cooking technique appropriate for the holiday weekend.
10 years ago
Seattle chef Tom Douglas says the home grill can be a great stand-in for a wood-fired pizza oven. (...
Jamie Skorheim

Tom Douglas: How to cook pizza on the grill

Summer evenings were made for grilling, but don't be limited to what you can find in the meat and veggie aisles. Seattle Kitchen host Tom Douglas says the old grill can cook a mean pizza, too.
10 years ago
Get into the spirit of summer with chefs Tom Douglas and Thierry Rautureau, as they talk about thei...
Cait Walsh

Ingredient of the Week: Grilling

What do world famous chefs like to throw on the grill? Seattle chefs Tom Douglas and Thierry Rautureau have their favorites.
10 years ago
Seattle restaurateur Tom Douglas has announced plans to open a new cooking school in downtown Seatt...
Josh Kerns

Seattle restaurant king Tom Douglas to open cooking school

Acclaimed Seattle restaurateur Tom Douglas is expanding his empire again, announcing the upcoming opening of a new cooking school in downtown Seattle.
10 years ago
Seattle Kitchen hosts Tom Douglas and Thierry Rautureau take Super Bowl snacks from Ordinary to Ext...
Jamie Skorheim

Ordinary to extraordinary: Super Bowl snacks

The snacks served at a Super Bowl party are looked at with almost as much interest as the game itself. So as you prepare for this Seahawks Super Bowl Sunday, take a few notes from The Seattle Kitchen Show.
10 years ago
Take a break from large holiday meals and relax your table with some potatoes. (AP)...
Cait Walsh

Ingredient of the Week: Potatoes

Tired of making large holiday meals? Simplify your new year with potatoes, from baked with a steak to a chowder or even au gratin.
10 years ago
So many of us start wandering down the grocery store aisles attempting to pick out something to ple...
Alyssa Kleven

What to know when you select Champagne for New Year’s Eve

It's the time of year to pop the cork (ok - don't pop it, uncork the bottle) on your sparkling wine, Prosecco or Champagne and ring in the start of another new year.
10 years ago
You don’t need to buy a mass produced fruitcake. Make one at home and follow Tom’s sugg...
Alyssa Kleven

Ordinary to Extraordinary: Fruitcake

Fruitcake is the holiday dessert with the worst rap. But if you're someone who likes to have fun with food, you'll find you might actually love this Christmas tradition.
10 years ago
Tom Douglas and Thierry Rautureau find that egg nog is often too rich, and have a few suggestions t...
Alyssa Kleven

Ordinary to Extraordinary: Egg Nog

It's time to sip something special for the holidays: break out the egg nog.
10 years ago
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Seattle’s Kitchen’s Sunday Brunch Broadcast

The Seattle Kitchen crew hosted a special Sunday Brunch broadcast from Via 6 in downtown Seattle, presented by the folks at Wilcox Farms.
10 years ago
Ivar’s fans can now make some of their favorite Ivars’ dishes at home with the restaura...
Jamie Skorheim

Seattle classic Ivar’s releases first cookbook

Tourists, locals and seagulls have been flocking to Ivar's locations around the greater Seattle area for generations, but for the first time, they'll be able to make some of their favorite dishes at home. Ivar's is releasing its first cookbooks, and even some of Seattle's most notable chefs can't wait to get their hands on Ivar's secrets.
10 years ago
Tom and Thierry agree the best asset at a tailgate is the meat. (KIRO Radio/Chris Sullivan)...
Stephanie Klein

How to impress at the tailgate

Now is the time to take your grilling skills to the parking lot because it's tailgating season.
10 years ago
Oil infused with marijuana can be added to most any food says Mary White. (AP Photo/file)...
Jamie Skorheim

Just another herb; Seattle chefs learn to cook with cannabis

With marijuana becoming legal in Washington, it's time Seattle's best chefs learn how to cook with cannabis. This week on Seattle Kitchen, hosts Tom Douglas and Thierry Rautureau get a lesson in cooking with this newly legal herb from The Pantry Raid's Mary White.
10 years ago
Noted food writer William Sitwell chronicles the evolution of food in the new book “A History...
Josh Kerns

Acclaimed writer chronicles history of food through recipes

When noted food journalist William Sitwell set out to chronicle the history of food, he wasn't sure where the journey would take him. And he shares his discovery in his new book "A History of Food in 100 Recipes."
11 years ago
Elysian Brewing’s Superfuzz is among the new summer beer offerings getting local fans excited...
Josh Kerns

New summer beer offerings highlight unique Seattle brewers

With summer finally here, local beer drinkers are hopping at the chance to try some of the new seasonal offerings.
11 years ago
Rip Esselstyn says plant-strong can taste great. (Image courtesy Facebook – Engine 2 Diet)...
Jamie Skorheim

‘My Beef with Meat’ author makes case for plant-strong diet

How hard do you think it would be to convince a Texas firefighter to go for a Portobello mushroom burger over a big, fat, juicy hamburger? One man's arguments were apparently so compelling he convinced a whole firehouse to transition to a veggie diet, for their health.
11 years ago
The author of the new book “Put ’em Up! Fruit” says canning your own food is a lo...
Josh Kerns

Don’t be scared to try canning your own food

With strawberries, cherries, rhubarb and other fruits and vegetables coming into season, it's not too soon to start thinking about what to do with it all.
11 years ago
Tom and Thierry share their dislike with record-setting Jeopardy champ and resident Seattle genius ...
Josh Kerns

Why Tom and Thierry refuse to use Groupon or other deal sites

Do you use Groupon or LivingSocial for local restaurants? Record-setting Jeopardy champ and resident Seattle genius Ken Jennings does, but not for the reason you might think.
11 years ago
Hot dog historian Bruce Kraig says his favorite dog is a Chicago-style hot dog. (AP Photo/file)...
Jamie Skorheim

Hot dog historian scoffs at Seattle-style dog, praises Chicago

Move over scallops and steaks, it's that time of year when the humble hot dog gets to shine.
11 years ago