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Signing Off: Hsiao-Ching Says Farewell Hsiao-Ching Chou says goodbye in this, the final installment of her podcast. Read her farewell column for more information. Listen | Listen in your iPhone | Download | View full cache | Peter Berley on Setting a Flexitarian Table What's a flexitarian? Chef and cookbook author Peter Berley explains in this conversation about his new book "The Flexitarian Table." Listen | Listen in your iPhone | Download | View full cache | Clotilde Dusoulier: From Blog to Book Clotilde Dusoulier is a Parisian and the latest blogger to transform her musings into a book. The author of "Chocolate and Zucchini" chats about how she left her day job as a software engineer and became a full-time food writer. Listen | Listen in your iPhone | Download | View full cache | John Overleese, Master of Scotch John Overleese is a "Master of Scotch" who tries to teach consumers that Scotch can be accessible. He shares some tips for how to enjoy Scotch and suggests some brands to taste. Listen | Listen in your iPhone | Download | View full cache | Children's Hospital Looks to the Future Children's Hospital and Regional Medical Center leaders talk to the P-I editorial board about their institutions plans for the future, including more research, more use of satellite facilities and an expansion of capacity on the main campus. The main speakers are Dr. Thomas N. Hansen, president and CEO, and Dr. Sanford M. Melzer, a vice president. Listen | Listen in your iPhone | Download | View full cache | Biba Caggiano and the Best of Italy Biba Caggiano, owner of Biba Restaurant in Sacramento and author, shares recipes and her list of favorite eateries in five of Italy's most splendid cities in her latest cookbook, "Biba's Italy." Listen | Listen in your iPhone | Download | View full cache | Biba Caggiano and the Best of Italy Biba Caggiano, owner of Biba Restaurant in Sacramento and author, shares recipes and her list of favorite eateries in five of Italy's most splendid cities in her latest cookbook, "Biba's Italy." Listen | Listen in your iPhone | Download | View full cache | Chocolate Talk With Robert Steinberg Robert Steinberg, co-founder of Scharffenberger Chocolates, discusses what he thinks makes good chocolate and what goes through his mind when he bites into a piece of good chocolate. Listen | Listen in your iPhone | Download | View full cache | On the hunt with Steven Rinella Outdoors writer Steven Rinella shares the story behind his new book "The Scavenger's Guide to Haute Cuisine" in which he spends a year collecting ingredients for a three-night, 45-course feast inspired by the 1903 cookbook "Le Guide Culinaire." Listen | Listen in your iPhone | Download | View full cache | Heat Bill Buford, author of "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany," talks about his experience working with celebrity chef Mario Batali and iconic butcher Dario Cecchini. Listen | Listen in your iPhone | Download | View full cache | Big Sky Cooking Meredith Brokaw and Ellen Wright, authors of "Big Sky Cooking," share their love of Montana and explain how differently they cook when they leave their homes in New York for the open range. Listen | Listen in your iPhone | Download | View full cache | Sake in Seattle Umi Sake House is the newest hot spot in Seattle. Owner Steven Han and sake consultant Marcus Pakiser explain what to expect when you visit. Listen | Listen in your iPhone | Download | View full cache | Sitting Down with Todd English and Biodynamic Winemaker Richard de los Reyes Celebrity chef Todd English stops in Seattle for a visit and offers an update on his latest projects. Also, Richard de los Reyes, owner of Row Eleven Wines, shares his thoughts on biodynamic winemaking. Listen | Listen in your iPhone | Download | View full cache | Gone Cruisin' A brief intermission as Hsiao-Ching takes two weeks off to be a guest instructor on a Far East cruise. No podcasts while she's away but she plans to blog about her trip. Listen | Listen in your iPhone | Download | View full cache | Cooking With Vitaly Paley; Making Things Look Good for Alton Brown In this first anniversary editon of the "On Food" podcast, Hsiao-Ching Chou visits with chef Vitaly Paley of Paley's in Portland who explains how he made the leap from Julliard to cooking. Also, find out what it takes to put together Alton Brown's Food Network show "Good Eats." Listen | Listen in your iPhone | Download | View full cache | Barbara Kafka on 'Vegetable Love' Cookbook author Barbara Kafka shares her passion for vegetables in her latest book, which recently won the award for best single-subject book from the International Association of Culinary Professionals. Listen | Listen in your iPhone | Download | View full cache | Dining in Seattle with Rebekah Denn Hsiao-Ching Chou chats with the P-I's restaurant critic, Rebekah Denn, about some of her favorite restaurants in Seattle and what makes each place special. Listen | Listen in your iPhone | Download | View full cache | Art and Soul: Justin's Pasta Justin Neidermeyer spent a year cooking at a family restaurant in Italy and returned to Seattle with the intention of creating a way of life. Now, he makes delicate pastas by hand in a loft kitchen above a pizza restaurant. Listen | Listen in your iPhone | Download | View full cache | Union's Chili Cookoff You wouldn't expect to go to Union restaurant to attend a raucous chili contest, but that's exactly what happened over the weekend. Hsiao-Ching Chou chats with the winner and the losers -- including chef and owner of Union, Ethan Stowell, who came in dead last. Listen | Listen in your iPhone | Download | View full cache | Union's Chili Cookoff You wouldn't expect to go to Union restaurant to attend a raucous chili contest, but that's exactly what happened over the weekend. Hsiao-Ching Chou chats with the winner and the losers -- including chef and owner of Union, Ethan Stowell, who came in dead last. Listen | Listen in your iPhone | Download | View full cache | Super Soups Renowned author Deborah Madison talks about her latest cookbook, "Vegetable Soups from Deborah Madison's Kitchen." She also shares her thoughts about why she's not a vegetarian and explains why starting her memoir has been a challenge. Listen | Listen in your iPhone | Download | View full cache | Super Soups Renowned author Deborah Madison talks about her latest cookbook, "Vegetable Soups from Deborah Madison's Kitchen." She also shares her thoughts about why she's not a vegetarian and explains why starting her memoir has been a challenge. Listen | Listen in your iPhone | Download | View full cache | Super Soups Renowned author Deborah Madison talks about her latest cookbook, "Vegetable Soups from Deborah Madison's Kitchen." She also shares her thoughts about why she's not a vegetarian and explains why starting her memoir has been a challenge. Listen | Listen in your iPhone | Download | View full cache | A Tasty Valentine If you thought chocolate is chocolate is chocolate, this tasting with Seis Kamimura, owner of Les Cadeaux Gourmets, will change your mind. Listen in as he explains the flavor profiles of varietal chocolates. Listen | Listen in your iPhone | Download | View full cache | A Tasty Valentine If you thought chocolate is chocolate is chocolate, this tasting with Seis Kamimura, owner of Les Cadeaux Gourmets, will change your mind. Listen in as he explains the flavor profiles of varietal chocolates. Listen | Listen in your iPhone | Download | View full cache | How to Hot Pot For the Lunar New Year, food editor Hsiao-Ching Chou talks about how to serve the Asian fondue called hot pot. It's a feast that requires little effort because the guests cook their own food. Listen | Listen in your iPhone | Download | View full cache | How to Hot Pot For the Lunar New Year, food editor Hsiao-Ching Chou talks about how to serve the Asian fondue called hot pot. It's a feast that requires little effort because the guests cook their own food. Listen | Listen in your iPhone | Download | View full cache | A Farmer's Journey Michael Ableman, who runs a farm with his family on Salt Spring Island, B.C., took off three months in the summer of 2003 to travel across the United States to visit other farmers. In his latest book, "Fields of Plenty," he shares his experiences. Listen to this excerpt read by food editor, Hsiao-Ching Chou. Listen | Listen in your iPhone | Download | View full cache | A Farmer's Journey Michael Ableman, who runs a farm with his family on Salt Spring Island, B.C., took off three months in the summer of 2003 to travel across the United States to visit other farmers. In his latest book, "Fields of Plenty," he shares his experiences. Listen to this excerpt read by food editor, Hsiao-Ching Chou. Listen | Listen in your iPhone | Download | View full cache | The World According to Michael Hebberoy Michael Hebberoy sits at the helm of Ripe, a small culinary empire in Portland, Ore., that includes Clarklewis, Gotham Building Tavern and Sunday Suppers. Food & Wine magazine calls him a "food provocateur" in the January issue. Hebberoy spouts a little philosophy over a glass of grappa. Listen | Listen in your iPhone | Download | View full cache | The World According to Michael Hebberoy Michael Hebberoy sits at the helm of Ripe, a small culinary empire in Portland, Ore., that includes Clarklewis, Gotham Building Tavern and Sunday Suppers. Food & Wine magazine calls him a "food provocateur" in the January issue. Hebberoy spouts a little philosophy over a glass of grappa. Listen | Listen in your iPhone | Download | View full cache | Cooking with Herbs Chef Jerry Traunfeld, of The Herbfarm, celebrates his new cookbook, "The Herbal Kitchen," at a Cooks and Books dinner event at Lark restaurant. He shares the thought process behind his book, which features simple recipes that he prepares at home. Listen | Listen in your iPhone | Download | View full cache | Cooking with Herbs Chef Jerry Traunfeld, of The Herbfarm, celebrates his new cookbook, "The Herbal Kitchen," at a Cooks and Books dinner event at Lark restaurant. He shares the thought process behind his book, which features simple recipes that he prepares at home. Listen | Listen in your iPhone | Download | View full cache | Robert Reynolds on Living Among the Leeks Chef Robert Reynolds recounts his adventures cooking in France in his self-published collection of essays, "An Excuse to Be Together." His stories explain, for example, that one would use the expression "we live in the garden among the leeks" to describe the good life. Reynolds shares his thoughts about his work as a teaching chef and writer. Listen | Listen in your iPhone | Download | View full cache | Robert Reynolds on Living Among the Leeks Chef Robert Reynolds recounts his adventures cooking in France in his self-published collection of essays, "An Excuse to Be Together." His stories explain, for example, that one would use the expression "we live in the garden among the leeks" to describe the good life. Reynolds shares his thoughts about his work as a teaching chef and writer. Listen | Listen in your iPhone | Download | View full cache | Emmanuel Piqueras Brings Novo Andean Cuisine to Seattle What is expected to be the hottest new restaurant in the Seattle area belongs to Emmanuel Piqueras, who prefers to be called a cook, not a chef. With the opening of Mixtura on Dec. 6, 2005, the city will get its first taste of Novo Andean cuisine. Piqueras talks about his Peruvian roots and what diners can expect. Listen | Listen in your iPhone | Download | View full cache | Emmanuel Piqueras Brings Novo Andean Cuisine to Seattle What is expected to be the hottest new restaurant in the Seattle area belongs to Emmanuel Piqueras, who prefers to be called a cook, not a chef. With the opening of Mixtura on Dec. 6, 2005, the city will get its first taste of Novo Andean cuisine. Piqueras talks about his Peruvian roots and what diners can expect. See related article. Listen | Listen in your iPhone | Download | View full cache | Chris Kimball and New Recipes From America's Test Kitchen Chris Kimball visits Seattle to talk about his team's lastest cookbook, "America's Test Kitchen Family Cookbook." It's a solid, all-purpose cookbook and reference that you may want to consider as a holiday gift. Listen | Listen in your iPhone | Download | View full cache | Chris Kimball and New Recipes From America's Test Kitchen Chris Kimball visits Seattle to talk about his team's lastest cookbook, "America's Test Kitchen Family Cookbook." It's a solid, all-purpose cookbook and reference that you may want to consider as a holiday gift. Listen | Listen in your iPhone | Download | View full cache | Cooking School Secrets From Linda Carucci If you've ever wanted to have a cooking teacher with you in your own kitchen, you should check out Linda Carucci's book "Cooking School Secrets for Real World Cooks." Carucci was in Seattle for a Women Chefs and Restaurateurs conference and spent some time chatting about what makes her book different and infinitely practical. Listen | Listen in your iPhone | Download | View full cache | Cooking School Secrets From Linda Carucci If you've ever wanted to have a cooking teacher with you in your own kitchen, you should check out Linda Carucci's book "Cooking School Secrets for Real World Cooks." Carucci was in Seattle for a Women Chefs and Restaurateurs conference and spent some time chatting about what makes her book different and infinitely practical. Listen | Listen in your iPhone | Download | View full cache | Wild About Game Cookoff Hsiao-Ching Chou hangs out with culinary stars Lynne Rossetto Kasper, Alton Brown and Melissa Clark in the judging room at the Wild About Game Cookoff in Portland on Oct. 22. The judges share their comments. Listen | Listen in your iPhone | Download | View full cache | Wild About Game Cookoff Hsiao-Ching Chou hangs out with culinary stars Lynne Rossetto Kasper, Alton Brown and Melissa Clark in the judging room at the Wild About Game Cookoff in Portland on Oct. 22. The judges share their comments. Listen | Listen in your iPhone | Download | View full cache | Craft Cocktails A cocktail deserves the same consideration a fine meal gets from a chef. Mixologist Ryan Magarian, of the Liquid Kitchen, and chef Kathy Casey, of Kathy Casey Food Studios, share what it takes to create a craft cocktail. Listen | Listen in your iPhone | Download | View full cache | Craft Cocktails A cocktail deserves the same consideration a fine meal gets from a chef. Mixologist Ryan Magarian, of the Liquid Kitchen, and chef Kathy Casey, of Kathy Casey Food Studios, share what it takes to create a craft cocktail. Listen | Listen in your iPhone | Download | View full cache | What Julia Child Did For Julie Powell Julie Powell was a frustrated writer, working at a dead-end secretarial job, when she and her husband conjured up the project that would change her life. With Julia Child's "Mastering the Art of French Cooking" in one hand and the other glued to a blog, Powell completely changed her life. Listen | Listen in your iPhone | Download | View full cache | What Julia Child Did For Julie Powell Julie Powell was a frustrated writer, working at a dead-end secretarial job, when she and her husband conjured up the project that would change her life. With Julia Child's "Mastering the Art of French Cooking" in one hand and the other glued to a blog, Powell completely changed her life. Listen | Listen in your iPhone | Download | View full cache | Dinner With the Brewmasters The beer was flowing at Ray's Boathouse for the brewmasters dinner on Oct. 5, featuring a five-course meal created by chef de cuisine Peter Birk and matching brews from Washington breweries. The brewmasters sat down with Hsiao-Ching Chou to talk about their beers. Listen | Listen in your iPhone | Download | View full cache | Dinner With the Brewmasters The beer was flowing at Ray's Boathouse for the brewmasters dinner on Oct. 5, featuring a five-course meal created by chef de cuisine Peter Birk and matching brews from Washington breweries. The brewmasters sat down with Hsiao-Ching Chou to talk about their beers. Listen | Listen in your iPhone | Download | View full cache | Chinese Cooking With Susanna Foo Susanna Foo has dazzled Chinese food lovers with her interpretation of a classic cuisine through the years at her restaurant in Philadelphia and through her cookbooks. The latest is called "Susanna Foo Fresh Inspiration." She shares her thoughts on Chinese cuisine and why she weaves European cooking techniques into her style. Listen | Listen in your iPhone | Download | View full cache | Chinese Cooking With Susanna Foo Susanna Foo has dazzled Chinese food lovers with her interpretation of a classic cuisine through the years at her restaurant in Philadelphia and through her cookbooks. The latest is called "Susanna Foo Fresh Inspiration." She shares her thoughts on Chinese cuisine and why she weaves European cooking techniques into her style. Listen | Listen in your iPhone | Download | View full cache | Diana Kennedy on the Cuisines of Mexico Diana Kennedy's anthropological take on regional Mexican cooking has informed cooks and professional chefs through the decades. Kennedy's cookbooks, including "My Mexico" and "The Essential Cuisines of Mexico," have become bibles for those who want a purist's perspective about the ingredients and methods of her adopted home. Listen | Listen in your iPhone | Download | View full cache | Diana Kennedy on the Cuisines of Mexico Diana Kennedy's anthropological take on regional Mexican cooking has informed cooks and professional chefs through the decades. Kennedy's cookbooks, including "My Mexico" and "The Essential Cuisines of Mexico," have become bibles for those who want a purist's perspective about the ingredients and methods of her adopted home. Listen | Listen in your iPhone | Download | View full cache | Dave Lieberman: Young and Hungry Dave Lieberman is the newest star on the Food Network. He's only 25, but he already has a cooking show, with a second season in the works, and a cookbook. But he takes his celebrity status in stride. Listen | Listen in your iPhone | Download | View full cache | Dave Lieberman: Young and Hungry Dave Lieberman is the newest star on the Food Network. He's only 25, but he already has a cooking show, with a second season in the works, and a cookbook. But he takes his celebrity status in stride. Listen | Listen in your iPhone | Download | View full cache | Thoughts of New Orleans and Great Gumbo Chef Kevin Davis, of the Oceanaire, is from New Orleans. He believes that great gumbo leaves an impression on your soul. He shares his technique for this complex soup. Listen | Listen in your iPhone | Download | View full cache | Thoughts of New Orleans and Great Gumbo Chef Kevin Davis, of the Oceanaire, is from New Orleans. He believes that great gumbo leaves an impression on your soul. He shares his technique for this complex soup. Listen | Listen in your iPhone | Download | View full cache | The Ideal Dining Table Furniture maker Tom Stangeland shares his philosophy about crafting a dining table and how his art intersects with cooking. Listen | Listen in your iPhone | Download | View full cache | The Ideal Dining Table Furniture maker Tom Stangeland shares his philosophy about crafting adining table and how his art intersects with cooking. Listen | Listen in your iPhone | Download | View full cache | A Chat With a Chocolate Expert Lee Johnson is the executive chocolatier at Fiori Chocolatiers, which specializes in truffles made from organic chocolate. Some of the intriguing flavor combinations of the fillings include Japanese fresh ginger and toasted sesame, lavender and raspberry honey, and banana with Thai coconut milk. Listen | Listen in your iPhone | Download | View full cache | A Chat With a Chocolate Expert Lee Johnson is the executive chocolatier at Fiori Chocolatiers, which specializes in truffles made from organic chocolate. Some of the intriguing flavor combinations of the fillings include Japanese fresh ginger and toasted sesame, lavender and raspberry honey, and banana with Thai coconut milk. Listen | Listen in your iPhone | Download | View full cache | Celebrating a Local Classic: Angelo Pellegrini Angelo Pellegrini was an unintentional food writer. His 1948 book "The Unprejudiced Palate" showed he was far ahead of his time in his philosophies about cooking and eating. Hsiao-Ching Chou reads and excerpt from this classic, which is being re-released by Random House. Listen | Listen in your iPhone | Download | View full cache | Celebrating a Local Classic: Angelo Pellegrini Angelo Pellegrini was an unintentional food writer. His 1948 book "The Unprejudiced Palate" showed he was far ahead of his time in his philosophies about cooking and eating. Hsiao-Ching Chou reads and excerpt from this classic, which is being re-released by Random House. Listen | Listen in your iPhone | Download | View full cache | Ready, Set, Go ... Cook Chef John Neumark, of Serafina, and chef Vicki McCaffree, of Yarrow Bay Grill, face off at the University District farmers market in a cookoff that forces them to think on their feet as they create dishes on the spot from $20 worth of fresh ingredients. Listen | Listen in your iPhone | Download | View full cache | Ready, Set, Go ... Cook Chef John Neumark, of Serafina, and chef Vicki McCaffree, of Yarrow Bay Grill, face off at the University District farmers market in a cookoff that forces them to think on their feet as they create dishes on the spot from $20 worth of fresh ingredients. Listen | Listen in your iPhone | Download | View full cache | A Visit to the Peach Farm Rick and Marilynn Lynn grow some of the sweetest peaches in the state on Rama Farm in Bridgeport. They tell Hsiao-Ching Chou what makes their peaches so good. Listen | Listen in your iPhone | Download | View full cache | A Visit to the Peach Farm Rick and Marilynn Lynn grow some of the sweetest peaches in the state on Rama Farm in Bridgeport. They tell Hsiao-Ching Chou what makes their peaches so good. Listen | Listen in your iPhone | Download | View full cache | Fun With French Food Susan Herrmann Loomis, who teaches cooking out of her home in Louviers, France, brings her evocative writing and sumptuous recipes back to her native Northwest with her latest book: "Cooking At Home On Rue Tatin." Listen | Listen in your iPhone | Download | View full cache | Fun With French Food Susan Herrmann Loomis, who teaches cooking out of her home in Louviers, France, brings her evocative writing and sumptuous recipes back to her native Northwest with her latest book: "Cooking At Home On Rue Tatin." Listen | Listen in your iPhone | Download | View full cache | A Tribute to Dad Hsiao-Ching Chou pays tribute to her father, who recently passed away. This episode is a spoken-word version of her column from the July 26, 2005, Post-Intelligencer. Listen | Listen in your iPhone | Download | View full cache | Ideas for Summer Apples, With Brian Scheehser Chef Brian Scheehser, of The Hunt Club restaurant, offers tips on how to use summer apples in dishes including a smoked salmon with Braeburn apples and frisee salad; grilled pizza with apples and goat cheese; and apple strudel. Listen | Listen in your iPhone | Download | View full cache | A Tribute to Dad Hsiao-Ching Chou pays tribute to her father, who recently passed away. This episode is a spoken-word version of her column from the July 26, 2005, Post-Intelligencer. Listen | Listen in your iPhone | Download | View full cache | Ideas for Summer Apples, With Brian Scheehser Chef Brian Scheehser, of The Hunt Club restaurant, offers tips on how to use summer apples in dishes including a smoked salmon with Braeburn apples and frisee salad; grilled pizza with apples and goat cheese; and apple strudel. Listen | Listen in your iPhone | Download | View full cache | Sounds From the Columbia City Farmer's Market What do you do with horseradish leaves and what is a concha? You never know what you're going to find at the farmer's market. Hsiao-Ching Chou talks with farmer Wade Bennett from Rockridge Orchards and baker Andrew Meltzer, who is about to open Columbia City Bakery with his business partner, Evan Andres. Sit back and listen to sounds of the market. Listen | Listen in your iPhone | Download | View full cache | Sounds From the Columbia City Farmer's Market What do you do with horseradish leaves and what is a concha? You never know what you're going to find at the farmer's market. Hsiao-Ching Chou talks with farmer Wade Bennett from Rockridge Orchards and baker Andrew Meltzer, who is about to open Columbia City Bakery with his business partner, Evan Andres. Sit back and listen to sounds of the market. Listen | Listen in your iPhone | Download | View full cache | Hot and Spicy with Dave DeWitt Dave DeWitt is a food historian who loves chile peppers. In his latest book, "The Spicy Food Lover's Bible," which is co-authored by Nancy Gerlach, DeWitt provides the ultimate guide to spices. Listen | Listen in your iPhone | Download | View full cache | Hot and Spicy with Dave DeWitt Dave DeWitt is a food historian who loves chile peppers. In his latest book, "The Spicy Food Lover's Bible," which is co-authored by Nancy Gerlach, DeWitt provides the ultimate guide to spices. Listen | Listen in your iPhone | Download | View full cache | A Last Meal with Pappy Luc Chef Thierry Rautureau, who owns Rover's restaurant, pays tribute to his father, Luc, who died in May. Rautureau shares details about the last meal he cooked for his father. Listen | Listen in your iPhone | Download | View full cache | On the Barbecue Trail with Steven Raichlen Steven Raichlen, author of six books on grilling and barbecuing, shares how he became the guru of live-fire cooking. Over a decade, he has traveled the barbecue belt, which spans the globe. Be sure to check out his latest cookbook, "Raichlen's Indoor! Grilling." Listen | Listen in your iPhone | Download | View full cache | The Strawberries of Spring Finally, strawberries taste like strawberries. My first bite of a Skagit Valley strawberry was a sun-warmed Honeoye that farmer Don Kruse picked for me as we walked through one of his fields last week. Kruse explained what to look for in a good strawberry. Listen | Listen in your iPhone | Download | View full cache | Laura Howard of LaLoo's Goat Milk Ice Cream Former film producer Laura Howard traded her strappy sandals in for a goat farm and Timberland boots. She makes LaLoo's goat milk ice creams, which are available in Seattle at Whole Foods Market. Listen | Listen in your iPhone | Download | View full cache | Perfect Cheese, with Herve Mons Herve Mons is an affineur. The simple explanation of what that means is that he is the one who shepherds cheeses from the producer to the consumer. He takes young cheeses from the farm and stores them in caves, or ripening rooms, to allow them to mature to their peak flavors and textures. Listen | Listen in your iPhone | Download | View full cache | Michael Schlow on Time and Family Chef Michael Schlow, author of "It's About Time," offers a different kind of cookbook: Recipes are categorized by time commitment. Listen | Listen in your iPhone | Download | View full cache | All About Pork Is there any part of a pig that isn't useful? Bruce Aidells tries to answer that question with his latest cookbook, "Bruce Aidells's Complete Book of Pork." He talks about how to buy, store and cook his favorite meat. Listen | Listen in your iPhone | Download | View full cache | Letter From France For chef Robert Reynolds, spring means going to France for two months. Hsiao-Ching shares his latest dispatch from Gascony. You can read about Reynolds athttp://seattlepi.nwsource.com/food/113045_robert19.shtml. Listen | Listen in your iPhone | Download | View full cache | Lunch With Ruth What would it be like to have lunch with Ruth Reichl, the editor in chief of Gourmet magazine? You can be a fly on the wall while Hsiao-Ching Chou sits down with her at Salumi. Listen | Listen in your iPhone | Download | View full cache | Matzoh Ball Conversations Evan Handler of Eats Market Cafe in West Seattle tells us about the wonders of matzoh ball soup. Listen | Listen in your iPhone | Download | View full cache | Masters of Their Craft In this inaugural podcast, we visit with Thomas Keller, of French Laundry and Bouchon fame, and Bouchon chef Jeffrey Cerciello about the appeal of bistros and bistro food. Then, we get a lesson on the merit of having varietal-specific crystal wine glasses from Maximilian Riedel, who comes from 11 generations of glass makers. Listen | Listen in your iPhone | Download | View full cache |