Seasoned
First and Third Thursdays at 2 PM and 11 PM
Seasoned is a radio show and podcast from Connecticut Public that explores our state's seasonal ingredients and the passionate people who grow and cook our food. Plus, we talk with nationally known chefs, food writers and cookbook authors.
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Latest Episodes
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This week on Seasoned, it’s our annual celebration of all things grilled, smoked, and barbecued. Where is your favorite BBQ joint in the state?
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Chef Plum forages for fiddleheads along the Housatonic River with chef Chrissy Tracey. And, Tagan Engel talks with Mohegan elder Chris “Painted Turtle” Harris about forest foraging.
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Nicole Taylor discusses the history and spirit behind the Juneteenth holiday, on this episode of Seasoned. Plus, get to know the local chef of the Peruvian restaurant Coracora. And, Chef Plum gets an Emmy nod for Restaurant Road Trip.
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Thirsty? Bartenders join Chef Plum on this episode of Seasoned to taste and talk about seasonal cocktails, both spirited and zero-proof, as we slide from spring into summer.
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Terry Walters explains the benefits of fermented foods in this episode of Seasoned, and talks with Chef Plum about her new cookbook. Plus, baker Kevin Masse talks about expanding Small State Provisions.
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In this episode of Seasoned, Chef Plum talks with the tea master from Grace Farms and visits a tea shop where an herbalist creates blends inspired by tarot card readings. Plus, we chat with members of Central Connecticut State University’s Tea Club.
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This week on Seasoned, we're celebrating the doughnuts and doughnut shops we love. Listeners call-in and share their favorites, too.
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Chef Jacques Pépin talks with Seasoned's Chef Plum about his life, career, and his artistic muse: the humble chicken. Plus, charcuterie board tips from Oui Charcuterie.
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What might we learn about painter Georgia O'Keeffe from her personal recipe collection? Plus, we're excited about a new restaurant in Bridgeport, and we meet a millennial butcher who started his artisan butchery on Instagram.
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Learn the family stories behind The Griswold Inn, Shish Kebab House of Afghanistan, and The Glenwood Drive-In. Plus, John Kanell shares recipes from his cookbook, 'Preppy Kitchen,' on this episode of Seasoned.