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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Seasoned talks with Jake Cohen about his first cookbook and how practicing Shabbat affirms his connection to the gay and Jewish communities he’s passionate about celebrating. Plus: The Zabar family on their iconic New York City market and two Connecticut bagel makers we want you to know.
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This hour on Seasoned, we’re exploring the beauty and complexity of the food of Puerto Rico with chef María Mercedes Grubb and writer Von Diaz. Plus, listeners share their favorite restaurants and personal connections to the cuisine.
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WWE superstar Bianca Belair, former NFL player Stevie Brown and UConn’s Director of Sports Nutrition, Liz Wluka, join us on Seasoned to talk about how athletes fuel their performance with food.
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If you watch PBS cooking shows, you likely know–and love–Pati Jinich. We talk with Pati about her latest cookbook and what she calls the double blessing and responsibility of being Mexican-American.
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This hour on Seasoned, Katy Hart of ReFED and CT Public's Patrick Skahill help us understand food waste and its impacts, nationally and locally. Plus, the founder of Rethink Food explains how excess restaurant food can decrease food insecurity.
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This hour of Seasoned is dedicated to saucy, spicy chicken wings. We talk sauce flavors and Buffalo chicken wing history with an expert and festival judge, and feature two local restaurants known for their wings: J. Timothy’s and B&B Wings and Things.
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On this hour of Seasoned, Dorie Greenspan reflects on 30 years of writing award-winning cookbooks and shares recipes and insights from her latest book, Baking with Dorie.
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Food writer and founder of Food52, Amanda Hesser, is our guest this hour of Seasoned. Amanda describes the monumental effort behind writing The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.
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Joan Nathan explains the symbolism behind matzo, haroset, and more. Liz Alpern of The Gefilteria describes how important gefilte fish is to Ashkenazi Jewish cuisine. And, we talk with the manager of Rein’s in Vernon about the deli's 50 year history and his favorite regulars.
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This hour on Seasoned, we answer your questions about how to cook eggs, as well as how to keep a flock of backyard chickens happy and productive. Farmer Julie Christensen, of Flamig Farm in West Simsbury, and Lisa Steele, author of The Fresh Eggs Daily Cookbook, are guests.