We’ve got a product to recommend: Trader Joe’s Vegan Kale Cashew Pesto. Marisa talks us through her no-recipe butternut soup method. We talk about Ame...

First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over. In a “We Cooked It” sect...

On today’s episode, we’ve got vegetable hash, squash sausage, a talk about home cooking burnout, and a pro tip for better popcorn toppings. The post E...

This week on the show, we’re talking about the new vegan liquid mozzarella from Miyoko’s, a no recipe recipe for homemade tomato soup, the rebranding ...

This week, we’ve got a cucumber tip, a no-recipe chili, and some thoughts on upgrading your blender. We also talked about the lastest canning scandal:...

This week, we’ve got a flexible and kid-friendly fritter, a recipe to recommend, and a review of the book, Fiber Fueled. If you like what you hear, ma...

In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce h...

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This week, we’ve got a special episode. Many of you have written to me over the course of the pandemic to ask about kitchen projects that are really D...

In food news this week, the Smithsonian is hiring a permanent curator of food and wine history. In “What’s for Dinner?” Joy is cooking up her favorite...