PODCAST · arts
Radio Kitchen
by WYPR 88.1 FM Baltimore
Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.
Episodes
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Autumn Vegetable Casseroles
There is no better time in the year for going to the Famers Market than right now. The harvest is rolling in, the stalls are groaning under the weight of all that fresh produce, and the sheer beauty of Maryland agriculture is on display. And Chef Jerry Pellegrino agrees with me, there’s no better...
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Pears in the Fall
Back in the 19th century France was famous for having hundreds of types of cheese and thousands of varieties of pears. We may not have quite that many here in Maryland, but we’re not doing too bad at all. And as Chef Jerry Pellegrino will tell you, this is a perfect time of year to enjoy our pears.
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Making the Perfect Gyro
Walking around town it’s not uncommon to spot a gyro stand with the familiar cylinder of mysteriously compressed meat being sliced off to make a sandwich. There’s no doubt that a gyro is a fabulous sandwich, but I never dreamed it could be made at home. Well Chef Jerry Pellegrino is here to tell…
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Pork Chops Granny’s Way
I think a lot of us have a love/hate relationship with pork chops: yes, they are delicious but boy, do they dry out easily. Recently I surfed the web looking for ideas and I came across a video by a fellow called Otis Granger. I told Chef Jerry Pellegrino his idea was based on the approach of an...
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Grilling fish
Since we live in a great seafood state it only makes sense that we should be grilling fish this summer. But a lot of people shy away from doing it because of a few irksome problems. On Radio Kitchen, Chef Jerry Pellegrino tell us that grilling fish can be very easy and satisfying if you learn a…
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Koftas and Kabobs
We’ve all been grilling for months this summer and I think some of us are running out of ideas. I love to toss a steak on the grill as much as the next man, but there’s undoubtedly some other things I could try. Sure enough, Chef Jerry Pellegrino came up with the excellent idea of whipping up a...
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A Pair of Famous Salads
Summer is the best time of all to whip up a salad with all manner of fresh veggies to go in it. It’s fun to improvise and throw together a salad with whatever the market has to offer. Chef Jerry Pellegrino and I wanted to talk about a pair of famous salads that are fun to make and so easy to…
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Fun Summer Mocktails
A few times this summer I’ve been hanging out with friends on a hot summer day and we all managed to work up a thirst. Now as I’ve matured I’ve become prone to taking a big nap after downing as little as one drink in the afternoon. So Chef Jerry Pellegrino has a great solution for reluctant...
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Blackberry Roly Poly
By now we’ve all heard about the massive frost we had in April and how it devastated our fruit trees. Well, Mother Nature has compensated and given us a really good berry year. So Chef Jerry Pellegrino, since blackberries are still in season, we’re in luck. And as Jerry added, “ Yeah, it’s kind…
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Melons Beyond Cantaloupe and Honey Dew
One thing you can count on during a Maryland summer is that we are going to have a crazy abundance of melons floating around. Radio Kitchen takes stock, and gives tips on picking the right melon.
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Phyllo Dough
Phyllo is this paper thin, unleavened pastry dough that produces exquisite flaky wrappings for a variety of foods. And because it has almost no fat in it, you have to add your own, often by brushing melted butter on it. There’s also a couple tricks you need to know about working with phyllo.…
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No-bake and Ice Box Desserts
We’re all doing a good bit of entertaining this summer and no good dinner would be complete without a good dessert. Problem is, we all want to stay out of a hot kitchen, so what should we do? Well Chef Jerry Pellegrino has some ideas for desserts that don’t involve baking, but turn out just fine...
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Chilled Soups
Radio Kitchen returns with recipes for summer soups. Hotter weather demands colder soups, and as Chef Jerry Pellegrino says, it’s not hard to master the art of making chilled soups.
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All About Shrimp
With barbecue season in full swing we think it makes perfect sense to take a close look at one of our favorite meals: barbecued shrimp. Like anything else there are does and don’ts that we all may not be aware of. Chef Jerry Pellegrino can fill us in on some of the best hacks for throwing a…
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Horseradish
With The Fourth of July upon us now we thought it might be a good idea to look at some of the things that might go along with our grilled food. When it comes to roast beef, for instance, a lot of people will swear by that old standby, horseradish. And as Chef Jerry Pellegrino told me, this tangy...
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Black Beans
It’s no secret that Latin American cuisine has had a huge impact on our way of eating. Tacos, burritos, salsa verde, and the Cinco de Mayo all underscore this point. As a big fan of Hispanic and Caribbean food, there’s one dish I will always order if I see it on a menu.
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Making Pickles
I saw a bunch of pickles at the market last weekend, and it occurred to me that pickles accomplish two things. First, they preserve some of our extra produce to use later, and second they add such a kick to any plate you dish out. So I asked Chef Jerry Pellegrino, is pickle-making something any…
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New School Bread Baking
For those of you dedicated to baking there really is no off-season. You’ll keep at it all year round. And why not? Since lots of us have become aware of gluten-free baking, we thought it might be a good idea to explore this subject a little more deeply. And Chef Jerry Pellegrino has noticed,...
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Classic Spring Desserts
We’re really starting to see our markets in full swing these days, and a stroll past the produce stalls will fill your head with menus galore. One thing that keeps catching my eye are the strawberries, and Chef Jerry Pellegrino knows quite well, these little red jewels hold a lot of possibilities...
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Tiramisu
Because Italian cuisine is so popular in the States, you don’t have to travel to “bella Italia” to enjoy its many manifestations. One of the most popular dishes that we have comes at the end of the meal and is a welcome treat. It’s called “tiramisu” and Chef Jerry Pellegrino knows all about it....
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Rhubarb
A trip to the farmers market this time of the year always turns up the Holy Trinity of Spring: strawberries, asparagus, and rhubarb. And of the three, rhubarb is perhaps the one that is most often overlooked. But Chef Jerry Pellegrino thinks we may be doing this distinctive vegetable a disservice.
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Edible Flowers
I happen to be an avid gardener and this year I intend to have a champion garden out back. As much as I love having a wide variety of flowers, there is one category I have never considered planting. And as Chef Jerry Pellegrino points out, a family’s garden isn’t limited to the great outdoors……
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Polenta
We’ve got a bag of corn meal in our pantry that gets used not all that often. But when we do use it, it’s ordinarily for that delicious side dish polenta. As simple as polenta is, it can be amazingly versatile. We wonder what will happen when Chef Jerry Pellegrino gets it in his hands.
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All About Pork Shoulder
The warmer Spring weather has us thinking ahead to all the barbecue dinners we want to have this year. While burgers and hot dogs certainly have their place, sometimes we want something a little more substantial. And Chef Jerry Pellegrino has a very solid idea in mind, the good old pork shoulder.
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Gluten-free baking
The phrase “gluten-free” has become thoroughly commonplace these days, but what does it mean and who should be paying attention? And if you have to pay attention to it, how do you cook around it? These are questions I think Chef Jerry Pellegrino is prepared to answer, so let’s give a listen.
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Spice Blends
I was doing some cooking last weekend and I found myself perusing my spice rack looking for ways to kick up my stew. And I had to ask myself, “how often do I really use all these herbs and spices?” Not often, I had to confess, and then I remembered something Chef Jerry Pellegrino once told me:...
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Soufflés
Every now and then I feel ambitious in the kitchen and I buckle down to try something a little challenging. One dish that I’ve been able to pull off is the soufflé. And as Chef Jerry Pellegrino has pointed out, a soufflé does need to be made “just so” but no single step is really all that hard.
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Butter
One of the simplest foods we have is also one of the best-liked and most useful. Butter has been around a very long time, and it’s no surprise that over the millennia we’ve figured out a million ways to use it. So we asked Chef Jerry Pellegrino, just what exactly is butter and what can we do with...
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Blue Cheese
With all the delicious red wine we’ve been drinking this winter, it’s always nice to have a little cheese on hand to top off the meal. While I do have lots of favorites, I have to admit that few things go with red wine as well as blue cheese. Chef Jerry Pellegrino told me, blue cheese is one of…
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Quick Breads
As winter slowly slips away, a lot of us are looking for ways to keep from going crazy during these final weeks of cold and darkness. One traditional outlet has been bread-baking, but even I’ve gotten discouraged by all that proofing and kneading that lead all too often to disappointing results....
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Goulash
The original version of goulash was created in the frozen fields of Medieval Hungary when hard-working shepherds, known as “goulyas” created a simple stew out of beef and onions. And as Chef Jerry Pellegrino will tell you, this is a simple enough dish, but when a spice called paprika arrived on…
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Poultry
I don’t think I ever get tired of eating chicken. One day it might be fried chicken for lunch, then next it’s a Moroccan chicken and couscous casserole for dinner. But Chef Jerry Pellegrino tell me, good old fashioned store-bought chicken is only the tip of the iceberg. The whole world of poultry...
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Lamb Shanks & Ham Hocks
There are two cuts of meat that have nothing to do with steaks or roasts, but are the heart of some of our heartiest meals. We’re talking about ham hocks and lamb shanks. And as I told Chef Jerry Pellegrino, I clearly remember him serving me lamb shanks at Corks, way back in the day, and I was...
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All About Chocolate
With Valentine’s Day rolling around again in a couple of days, like many people I’m going shopping for chocolate for my wife. Standing in front of the counter at Wockenfuss, I’m always amazed by the sheer variety of chocolates available. And as Chef Jerry Pellegrino has suggested, you could say...
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Oatmeal
I've gotten into a healthy habit this winter. At least twice a week I've been having oatmeal for breakfast, and I must say I'm enjoying it. As I asked Chef Jerry Pellegrino, how many variations on oat meal are there?
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Porchetta
A couple times in recent weeks I’ve seen a dish on the cooking shows that captures my imagination. It’s called “Porchetta” and yes, it is an Italian specialty. And Chef Jerry Pellegrino is a big fan of this dish. He offered to explain it for us.
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Beef Stew
As long as there has been a winter-time people have looked to beef up their meals with hearty ingredients and steaming pots of comfort food. And Chef Jerry Pellegrino, nothing fits that bill better than a good old fashioned beef stew. Fortunately, there is more than one way to whip this up.
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Low-Cal Cooking
‘Tis the season of New Year’s resolutions, and by far the most common is the pledge to lose weight. So to help give you some ideas about how to shed a pound or two, Chef Jerry Pellegrino is going to offer a few helpful tips.
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Food Predictions for 2026
As the New Year starts, a lot of people are looking forward, trying to figure out what’s likely to happen. Food lovers are not immune from this. And so Chef Jerry Pellegrino and I are going to look into out crystal ball and try to discern what lies ahead for us and our kitchens.
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Jewish Holiday Cookies
As our collective holiday season reaches its climax, it's a great time to consider a few of the traditions that make it so enjoyable. In our Jewish community, this is the time of year when a tasty annual practice comes to the fore: the baking of Jewish holiday cookies. And as Chef Jerry…
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Beef Wellington
If you asked me to name the fanciest entrée I could think of, I would probably say, Beef Wellington. This delicious concoction of beef tenderloin wrapped in pastry with other savory additions is a time-proven showstopper. Chef Jerry Pellegrino has told me, making a Beef Wellington is a project…
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Potatoes for the Holidays
Try as we might to be creative with our dinner menus over the holidays, there’s no escaping the fact that potatoes are going to appear in one form or another on our tables. And as Chef Jerry Pellegrino reminds us, there are probably a million good ideas out there for how to cook a potato.
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Beef Jerky
From time to time (mainly a few weeks before the holidays) I try to lose a little weight in anticipation of the good times to come. One snack that I rely on to get me through my peckish moments is beef jerky. And as Chef Jerry Pellegrino can confirm, we’re lucky that a lot of our local beef…
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Thanksgiving Leftovers
The age-old quandary: what to do with Thanksgiving leftovers. Fortunately there are lots of things you can try, and it doesn’t necessarily mean repeating the dinner dish by dish. So along with Chef Jerry Pellegrino, let’s break down some of the elements we can work with.
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Standing Rib Roast for Thanksgiving
It can happen that some of us get a little tired of having roast turkey every single Thanksgiving, as good as it can be. We’ve got a couple weeks to think about it, so I might suggest an entirely different idea. And Chef Jerry Pellegrino, who is always open to new ideas for Thanksgiving, has some...
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Non-Stick Cookware
‘Tis the season to get cooking and a lot of us will be doing just that in the coming weeks. Over the course of a single generation our approach to stovetop cooking has changed dramatically. And Chef Jerry Pellegrino, it’s hard to overlook the impact of non-stick cookware.
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Making the Perfect Vinaigrette
Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it...
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Sausages for Tailgating
The Ravens sketchy start to the season notwithstanding, I’m really glad football is back in town. One of the best parts of our football traditions is the Tailgate Party and all the tasty things we get to gobble down. And Chef JP well knows, high on the list of Tailgate standouts are sausages…
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Fondue
Ahhh. Feel that chill in the air? Remember how blazing hot it was just a few weeks ago? Autumn is here and we’re all feeling refreshed and invigorated and ready for a change of pace. I recommend that perhaps you should go rummaging through the basement and dig out that relic from long ago, the...
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Eggplant
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ABOUT THIS SHOW
Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.
HOSTED BY
WYPR 88.1 FM Baltimore
CATEGORIES
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Frequently Asked Questions
How many episodes does Radio Kitchen have?
Radio Kitchen currently has 360 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Radio Kitchen about?
Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.
How often does Radio Kitchen release new episodes?
Radio Kitchen publishes regularly with 360 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Radio Kitchen?
You can listen to Radio Kitchen on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Radio Kitchen?
Radio Kitchen is created and hosted by WYPR 88.1 FM Baltimore.
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