food

This week on Seasoned, Samantha Seneviratne talks about butter’s role in baking, chocolate chip cookies and her love for enriched doughs. Plus, Tagan Engel shares latke-making tips for Hanukkah and explores the ways Jewish practices connect to farming.

This hour, we discuss food insecurity in Connecticut, and some of the solutions, with local advocates and experts. Plus, an in-school pantry just opened at Hartford High School. Principal Flora Padro describes the "new normal" she envisions.

This week on Seasoned: tips for pulling off Thanksgiving dinner and the efforts to grow and save the seeds of Buffalo Creek squash in a garden at Yale Farm.

In this episode of Seasoned, we talk with Stacey Mei Yan Fong about her cookbook, the immigration story that inspired it, and the joy that pie brings.

This hour, a hard-boiled look at the ubiquitous, yet overlooked egg.

This hour, the history of dinner parties and some advice from people who turn party-hosting into an art form.

This hour, we discuss food insecurity in Connecticut, and some of the solutions, with local advocates and experts. Plus, an in-school pantry just opened at Hartford High School. Principal Flora Padro describes the "new normal" she envisions.

While carving an orange field pumpkin is the method of choice for many gardeners, you can also decorate turnips or other squash to create a spooky, Halloween appearance.

Yewande Komolafe talks about her cookbook and her deep connection to Nigerian food and cooking, in this hour of Seasoned. Plus, we hear from the team, including teens, working on an urban farm, garden, and market in Bridgeport.

This hour, we explore the industry showdown over baking powder, and Connecticut's central role. Food historian Linda Civitello is the author of "Baking Powder Wars." Plus, Darien recently purchased a 63-acre island once linked to baking powder tycoon William Ziegler.