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Plum Luv Foods live is the Number One digital audio live food talk show heard live on Spreaker, Stitcher radio, Iheart radio, Spotify Thursday Nights at 10pm and archived to Itunes and everywhere podcasts are downloaded. Plum Luv Foods Live is Hosted by culinary and TV vet Chef Plum. Chef Plum is the host of “Edible on the Road” for “Edible Magazine, Seasoned on NPR, Restaurant Road Trip, and has had multiple appearances on The Food Network, CBS, ABC, BET, and was the host of the nationally ...
 
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Seasoned

Connecticut Public Radio

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Seasoned explores Connecticut’s seasonal ingredients and the passionate people who grow and cook our food. In addition to farmers and cooks, Seasoned hosts Marysol Castro and Chef Plum talk to wine experts and cookbook authors, too. The show airs on Connecticut Public Radio every Thursday at 3:00 and 11:00 pm.
 
The Gourmet Goober is a fun journey through the intersection of foodie and pop culture hosted by JJ Outlaw and her hubby Big Daddy. From Baby Yoda to the Great Chicken Wars, it's the show that's a little bit gourmet and a lot ratchet. ©2022 Plum Goode Media Support this podcast: https://anchor.fm/gourmetgoober/support
 
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!
 
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We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -…
 
HI there! We're Bruce Weinstein and Mark Scarbrough. We're about to publish our thirty-fifth cookbook and are working on our thirty-sixth. We've been around the food business a long time--and this is our podcast about some of our favorite things: food and cooking. We're glad you could join us. Here's the rundown of the segments for this episode of …
 
We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins u…
 
Hi there! We're Bruce Weinstein and Mark Scarbrough. We're about to publish our thirty-fifth cookbook this November, THE INSTANT AIR FRYER BIBLE. We're so excited to have you along to share our love of food and cooking. We want to tell you about our new book. We've got a one-minute cooking tip for your air fryer, and we're interviewing Australian-S…
 
You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psyc…
 
Hi, we're Bruce Weinstein and Mark Scarbrough. We've published thirty-four cookbooks, are about to write our thirty-fifth, and are currently writing our thirty-sixth. This podcast is about our favorite thing: food and cooking. (Well, Mark's pretty obsessed with Dante, which you can discover here.) We love to talk about food--and especially tomatoes…
 
In this episode, the Goobers share their plans to go international before discussing a zombie-inspired ale, a perceived Cracker Barrel sausage fail, and Snoop Dog's newest culinary treat. Plus, they share the real reason why you shouldn't hold your pinkie up when drinking tea. Heard on the Show: Goober Gear: http://gooberswag.com Snoop Loopz: http:…
 
Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of …
 
Welcome! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks under our own names (plus two knitting books from Bruce and a memoir from Mark)--and that's not counting the books we've ghost-written for celebrities. This is our food and cooking podcast. In each episode, we explore something we're thinking about in fo…
 
The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We’ll get to know them t…
 
Welcome to our podcast, COOKING WITH BRUCE AND MARK! We're so glad you've joined us. This week's episode is about one of our favorite foods: ice cream. We've also got a tip on how to keep fresh herbs and leafy greens fresh. Bruce interviews our friend and cookbook author Yasmin Fahr about her brand-new book BOARDS AND SPREADS (out tomorrow, 23 Augu…
 
Tonight we bring you one from the vault that maybe you have never heard, as Chef Plum once partnered with the fine people at Stationhead for a monthly live show called Brooklyn Live! On this episode we have Jamie Sire from Food Network and ESPN, A live performance from Des Rocs, plus friend of the show and NY cocktail expo founder Matt Kourie stops…
 
We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seaf…
 
Hi, we're Bruce Weinstein and Mark Scarbrough. Welcome to our podcast about food and cooking. After writing thirty-some-odd cookbooks under our own names, not counting the ones for celebrities, we're eager to share with you our know-how and passion for great food. Thanks for coming along with us! Here are the segments of this episode of COOKING WIT…
 
Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundr…
 
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of almost three dozen cookbooks (plus more for celebrities)--and this is our food and cooking podcast. We're so glad you joined us. In this episode, we're talking about our personal culinary journeys: How did we get to be cookbook authors? We've got a great one-minute cooking tip about so…
 
In this episode, the Goobers discuss Big Daddy's tiny food trauma, JJ's delight about Ms. Marvel's major reveal, Skittle's latest legal woes, Subway's lifetime sandwich stunt, and the saga of the viral Pink Sauce. Plus, we share why Taco Depot made the best thing we ate this week! Spoiler Alert: We nerd out and discuss the final episode of Marvel's…
 
Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This hour on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers ad…
 
Hey there! We're Bruce Weinstein and Mark Scarbrough, the authors of almost three dozen cookbooks (plus lots more for celebs--shhh!). Welcome to our podcast about food and cooking. We've got a packed show about food trends and cooking tips, as well as Bruce's interview with brother-sister duo Aubry and Kale Walch, the fabulous owners of The Herbivo…
 
This hour, we’re celebrating our 100th episode of Seasoned. That’s 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we’re listening back to a few of our favorite conversations f…
 
Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It’s a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS’s cooking compet…
 
Join us, Bruce Weinstein and Mark Scarbrough, as we tell you some of what we've learned in over twenty years in the cookbook business. Why are print cookbooks still more popular than e-cookbooks? How are cookbooks created once the manuscript is turned in? We've got lots of answers after so many books. We've also got our one-minute cooking tip and o…
 
Queer spaces are a haven for the LGBTQ community. We’re exploring a few of the state’s LGBTQ bars and cafés, including 168 York Street Café, one of the oldest gay bars in the state. Plus, we hear from the co-founder of Dyke Beer and learn about how the Queer Food Foundation strives to promote, protect, and fund queer food spaces. Guests: Joe Goodwi…
 
Hi! We're Bruce Weinstein and Mark Scarbrough, the authors of almost forty books, including thirty-five cookbooks. This is our food and cooking podcast. We've got our take on some of the latest food news, a one-minute cooking tip you don't want to miss, and an interview with two guys who started up a food business in this challenging economy. Oh, a…
 
Next time you swat at a fly, think of this: certain flies, and other insects, make the food you love possible: chocolate, apples, almonds, and berries. Insects play a role in the production of ice cream! This hour on Seasoned, we talk with journalist and author Oliver Milman about his book, The Insect Crisis. It’s a fascinating look at our intercon…
 
Hi there! We're Bruce Weinstein and Mark Scarbrough, authors of forty books, including almost three dozen cookbooks, Bruce's knitting books, and Mark's memoir, BOOKMARKED. This is our food and cooking podcast, full of tips, information, and interviews with big-time authors and food personalities. We hope you'll stick around to talk about the latest…
 
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