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Mark Bittman, Philip Galanes, Wine and Beer Advice, the Science of Cooking

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Friday, May 03, 2013

On today’s show: our Food Fridays series continues with New York Times columnist Mark Bittman’s tips on how to cook for the perfect dinner party—and how to lose weight. Social Q’s columnist Philip Galanes takes calls and questions on how to survive dinner party disasters. Karen Page and Andrew Dornenburg help us pick the perfect wines and other drinks to serve at any dinner party. And on this week’s Please Explain, we delve into the science of cooking with Harold McGee!

Mark Bittman on Dinner Parties and Changing Your Diet

Mark Bittman talks about what to cook for the perfect dinner party. He’ll also talk about altering his diet to lose weight and be healthier. He shares his plan in his new book, VB6: Eat Vegan Before 6:00 to Lost Weight and Restore Your Health…for Good, and provides all the necessary tools for making the switch to a “flexitarian” diet.

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Philip Galanes on Dinner Party Etiquette

Philip Galanes talks about dinner party etiquette—how do deal with diet restrictions, unexpected guests, hostess gifts, and steering conversation. He's the New York Times Social Q’s columnist and author of Social Q's: How to Survive the Quirks, Quandaries and Quagmires of Today.

Share your dinner party etiquette questions!

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Drink and Food

Food writers Karen Page and Andrew Dornenburg talk about how to choose the perfect wines and other drinks for a dinner party—or any party. They’re the authors of What to Drink with What You Eat, The Food Lover’s Guide to Wine, and The Flavor Bible.

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Please Explain: The Science of Cooking

For Please Explain, Curious Cook Harold McGee talks about the science of cooking—from how heat changes meat to the differences between baking powder and baking soda. He’s the author of a number of books, including Keys to Good Cooking, and On Food and Cooking.

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Recipe: Mark Bittman's Breakfast Pilaf, Sweet or Savory

Try Mark Bittman's recipe for breakfast grains. You can you rice, quinoa, and the old standard—oats.

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Recipe: Mark Bittman's Eggplant Un-parmesan

Mark Bittman's take on eggplant Parmesan that's delicious without the cheese.

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Recipe: Mark Bittman's Chickpea Ratatouille

Mark Bittman adds chickpeas to classic ratatouille to create a hearty main dish (vegan) meal.

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