"Can I cook with extra-virgin olive oil?" -- Stephen C., Brooklyn, NYListen in as host Jennifer gives you the full story on what "extra-virgin" actually means when it comes to olive oil, when you should use if for cooking, and when you should not. Also, find out why "olio novello" is worth the hype.WHERE TO BUY OLIO NOVELLO: California Olive Ranch or Fresh DirectLUCKY LISTENERS! 'Tis the season, so please use code "KitchenRadio25" to get 25% off our award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at our school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question or -- even better -- send a voice memo to jennifer@homecookingny.com for a chance to have your question featured on a future episode.

Kitchen Radio

SIDEBAR: Can I Cook with Extra-Virgin Olive Oil?

And we're back! Jennifer comes out of podcast hibernation to talk about Thanksgiving with Meredith Heuer on her back porch in Beacon, NY, which is the closest they can come to cooking together in a kitchen during this very different holiday season. For virtual cooking classes with Jennifer, visit www.homecookingny.com.Check back shortly for the links to all the recipes Jennifer and Meredith waxed poetic about, or email jennifer@homecookingny.com and she'll send them right to you!

Thanksgiving 2020

"How do I make my food taste better?"Salt, fat, and acid are the seasoning trifecta. Most people know that salt makes food taste better, as well as a dollop of butter, but "acid" is perhaps the least understand of the seasoning tools in the home cook's kitchen. But it is the most magical. Find out how to add just the right amount to make your food sing out for joy. Listen in.-----------Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!

SIDEBAR: The Magic of Acid

"Which are the best cooking fats, and which should I avoid?" and "How bad is Pam cooking spray, really?"Ah, fat! The wondrous ingredient that brings flavor and lusciousness to food. But the topic of "fat" also fill home cooks with questions, mainly about how to choose between the good ones and the bad. Jennifer breaks it all down to size for you. Listen in.  -----------Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!

SIDEBAR: The Best Cooking Fats

Chef John Scoff hails from Charleston, South Carolina, where he was the executive chef of a low-country bistro before coming to his senses and joining Home Cooking New York's teaching team in 2005 (he was following his then-girlfriend, now-wife who was moving north for a teaching job). His most sought after class is Southern Brunch, so I asked him to share some of his signature takes on this Southern classic.RECIPE: John's Shrimp & GritsBrought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. Follow us on Instagram @homecookingny.com.If you enjoyed this episode, please subscribe to the podcast and leave us a short review, so we know you're out there!COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off! 

Shrimp & Grits with John: "It's Better with Butter"

Jennifer delves into the differences between Parmigiano-Reggiano cheese (aka "the king of cheeses") and regular Parmesan cheese, and what you should know when making the choice. Find out why it's worth the centuries-old hype and the price tag.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!

SIDEBAR: Parmigiano Cheese vs. Parmesan Cheese

Erica Wides is one of our school’s beloved chef-instructors and the host of “Funny People Making Food,” a YouTube series that follows her attempts to teach comedians how to cook. Since Erica teaches our Handmade Bagel Workshop, and I’ve never attempted to make one from scratch, I thought it was time to remedy that hole in my repertoire and have her show me the ropes. I’ll happily gloat that the bagels we made were at the very least, on par with some of the best bagels I’ve ever eaten. I also created a signature bagel using some add-ins from Erica’s well-stocked kitchen, which I am surprised that not in rotation at every bagel shop. You’ll want to hear all about that. Listen in.RECIPE: Handmade BagelsBrought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002. Follow us on Instagram @homecookingny.com.If you enjoyed this episode, please subscribe to the podcast and leave us a short review, so we know you're out there!COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!

Handmade Bagels with Erica: "The Gluten Matrix"

"When Should I Use a Nonstick Pan?"Tune in as Jennifer breaks down the do's and don't's of nonstick cookware:1) what foods you should always cook in a nonstick pan,2) how to clean a regular pan so it washes up like a nonstick surface,3) what are the better brands of nonstick cookware,and4) why browning your food is a good thing.LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to jennifer@homecookingny.com for a chance to have your question featured on a future episode. 

SIDEBAR: "Nonstick Pans: Yes or No?"

Joe Dizney learned how to make gumbo from watching his grandmother cook batches of it in her 1950s Louisiana kitchen. Now he makes it out of his own kitchen on special occasions (or whenever he has a poultry carcass lying around) using the same, well-worn cast iron skillet his grandmother used. In this episode, Joe shows Jennifer how to make a proper Cajun roux and how to temper it before adding it to the simmering stock (to minimize its “Cajun napalm” quality), which Joe seasons with his own blend of “leaves and seeds.” Jennifer also learns a thing or two about sassafrass leaves, okra, and the trinity of black, white, and red pepper.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: Joe's Andouille and Okra GumboSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!If you enjoyed this episode, please give us a short review so we know you're out there!Thank you for listening, and do come again!

Gumbo with Joe: "Trinity"

"When should I cook with convection?" -- Sarah F., BeaconTune in as Jennifer simplifies what daunts many a home cook: the convection oven setting on their oven. Learn how a convection oven works, when to use it, and why it isn't as scary as you think.  LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to jennifer@homecookingny.com for a chance to have your question featured on a future episode.

SIDEBAR: "When Should I Cook with Convection?"

Margot is tired of predictable flavor of the Indian food she makes at home, and wants to learn how to make a curry that will really knock her socks off. Her husband Josh is a newfound vegetarian, so we decided to cook up a batch of chana masala, a richly-spiced chickpea and tomato curry that has a secret, sour ingredient that will help Margot brighten up all of her future Indian dishes.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.RECIPE: Chana MasalaSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!

Chana Masala with Margot: "Sour Power"

"How long do dried spices last?" -- Daphne, Rhode IslandTune in as Jennifer talks through all the do's and don'ts of storing dried spices in your kitchen, and how to increase their longevity.LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to jennifer@homecookingny.com for a chance to have your question featured on a future episode.

SIDEBAR: "How Long Do Spices Last?"

Meredith and I have spent a lot of time in the kitchen together over the years. We briefly had a radio show called “Chewing the Fat” on our local station, where we’d talk about what we cooked for dinner that week. Riveting stuff, folks. She also photographed my last cookbook, “Six Basic Cooking Techniques.” She originally wanted to learn how to cook liver for this episode, but I simply couldn’t get excited about that. So we settled on lamb, which I am very excited about. Listen in.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.FOLLOW MEREDITH: @meredithheuerphotogRECIPE: Mint-Pistachio Pesto for Lamb ChopsSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE: Email jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!

Lamb Chops with Meredith: "Lamb Chop Off"

"Tell me everything I need to know about garlic." -- Everyone, USAListen in as host Jennifer gives you the full scoop on choosing, mincing, and storing garlic, and how to get the most out of it in your everyday cooking.  LUCKY LISTENERS! 'Tis the season, so please use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is Kitchen Radio's bonus content, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question to jennifer@homecookingny.com for a chance to have your question featured on a future episode.

SIDEBAR: Garlic 101

Ryon is a contagiously-friendly photographer and optician, who manages my local uber-hip, eyewear store, Luxe Optique. He also doesn’t eat many meals at home, so I focused on teaching him how to make flavorful, one-pan meals at the end of the day. In order to do so, we first had to dig an old wok out of his garage, which we scrubbed and scrubbed until it was clean enough to cook up a classic stir-fry.Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.FOLLOW RYON: @ryonophotoRECIPE: Gingery Turkey Stir-Fry with Roasted Broccoli + Red OnionsSUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE: Email jennifer@homecookingny.com.COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school. Use code "KitchenRadio25" to receive 25% off!Thank you for listening, and do come again!

Stir-Fry with Ryon: "Garage Wok"

Kitchen Radio is a cooking class + conversation that broadcasts from a different home kitchen each episode. Brought to you by Home Cooking New York, NYC’s beloved cooking school for home cooks.