Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.
Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.
Believe it or not, cattail hearts taste like cucumber. So much so, that you can substitute them in dishes such as Tzatziki.
This red cabbage slaw is dressed with a yogurt and pomegranate molasses.
Cardinal Spirits Executive Chef Dean Wirkerman uses homemade buttermilk and a combination of fresh and dried herbs. You'll never buy a bottle of ranch again!
This recipe is sweet enough to serve for dessert but has ingredients you can feel good about -- almond flour, coconut sugar, honey and Greek yogurt.
I love shaving asparagus and adding it to pizzas, pastas and of course salads. In this preparation, I serve it with my version of a green goddess dressing.
I made a simple butterscotch sauce with butter, brown sugar and cream. Rum is the usual choice for Bananas Foster, but I love the flavor Armagnac adds.
Spiced with Madras curry, cumin, coriander, and red pepper flakes, this butternut squash soup will warm the hearts of your next dinner guests.
Kefir Panna Cotta is similar to yogurt and granola with a soft texture.
On this week's show, Chef Corbin Morwick outlines the six things he does every day to keep the kitchen at One World Catering running smoothly.
Sick of pickles? Chef Corbin Morwick's salad of Indian spices, tomatoes and onions is a great way to switch up your cucumber game.
This protein-packed granola contains far less sugar than store-bought versions, and it tastes just as good.
Being a home cook isn't much different from being a chef. I want to make delicious dishes from scratch that will last several meals and not break the bank.
Brownies, yogurt and berries, pudding... Quinoa can be used in a variety of applications! Carolyn Hemming's new cookbook sings the praises of the edible seed.
This colorful and nutritious dish will satisfy your kid's sweet tooth.
As early as April, Greek yogurt could be offered in your child's cafeteria.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
We're celebrating strawberry season today with a fresh take on strawberry shortcake using homemade buttermilk biscuits and yogurt.
The blooming of redbuds on trees across the Midwest is a sign of spring. Did you know you can eat these beautiful little flowers?