Inés Anguiano joins to share her expertise as Bon Appetit's Associate Test Kitchen Manager and a self-proclaimed "Certified Pork Stan." The conversation dives into the versatility of pork, debunking common misconceptions about cooking it. Inés discusses how to navigate culinary challenges using various techniques and recipes, such as citrus-braised pork and crispy pork cutlets with kimchi slaw. Listeners are encouraged to experiment, emphasizing that when it comes to pork, the only rule is that there are no rules!

We get a lot of questions in our inbox from listeners with dietary restrictions. And sometimes, we can absolutely handle them using the expertise right in our test kitchen – no dairy? No meat? No nightshades? No problem. But not all restrictions are that simple. So we tapped registered dietician Desiree Nielsen to answer questions about cooking low-FODMAP, diabetes-friendly, and more. If you're experiencing changes in your health, make sure you contact your doctor and/or a Registered Dietician to make a plan that's right for you.Recipes featured: Super-Seedy Gluten Free Bread Blueberry Chia Seed Jam Gluten Free Carrot Cake Vegan Cacio e Pepe Black Vinegar Chicken with Radishes Kate's Feel Good Food Plan 30 Minute Green Pasta with Kale Velvety Vegan Chocolate Mousse Vegan Sausage Stuffed Acorn Squash Cashew Alfredo Learn about your ad choices: dovetail.prx.org/ad-choices

Rachel's the kind of cook who free-forms it – no two dinners turn out the same, and she likes it that way. But she’s setting up a dinner for her parents and her partner’s parents to meet each other for the first time, and she wants everything to be perfect. The only issue? Every one of her guests has a different dietary restriction, and none of them seem to work together. So Chris taps Kendra Vaculin to help keep Rachel's eyes on the ultimate prize: making this gathering an excellent time for all involved.Recipes featured:Squash and Broccoli Rabe LasagnaThree-Minute Red Wine VinaigretteRaspberry Cake with Whipped Cream FillingCheesy Mushroom Galette Learn about your ad choices: dovetail.prx.org/ad-choices

Leah loves the Union Square Farmer's Market, but there's one tent she's too intimidated to stop at: the "mushroom guys" (aka Mushroom Queens).  So to help demystify the alien-looking fungi that Leah's seen at their stall — and prove to her that she can achieve a crispy, umami-rich 'shroom in her own kitchen — Chris takes Leah to Mushroom Queens in Ozone Park, and they get a tour of an urban mushroom farm.Recipes featured:  Pasta with Creamy Mushroom RaguSeared Mushrooms with Garlic and Thyme Learn about your ad choices: dovetail.prx.org/ad-choices

Today, we’re sharing an episode from our friends at The Financial Times. If you’ve been to the wine shop lately you may have noticed a trend: wines marketed specifically toward younger drinkers. Many are natural, organic, or biodynamic. Others are made without special certification but boast backstories that focus on the producers, not just the region or grapes. Wine writer Hannah Crosbie joins host Lilah Raptopoulos to give us a primer on what young wine drinkers want. Why are pét nats, skin-contact wines, and chilled reds suddenly everywhere?Check out Life and Art from FT Weekend wherever you get your podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

Cate, an incredible cook navigating chronic illness, inspires her partner Nelson to step out of his cooking comfort zone. With expert guidance from Chris and Shilpa, Nelson learns to whip up fun, nourishing dishes like vegan tacos, herby fritters, and comforting samosa-dillas. They dive into the emotional significance of food in strengthening their bond, explore kitchen mishaps humorously, and discuss the joys of cooking with forgiving ingredients. It's a heartwarming journey of love and culinary adventure.

Justine Doiron, a bean enthusiast and creator known as @Justine_Snacks, joins the discussion to enlighten a listener on vegan bean mastery. They tackle the age-old debate of canned versus dried beans. Justine shares innovative recipes, including Brothy Pasta with Chickpeas and Gochujang Brothy Beans. The duo explores creative cooking techniques and highlights beans' versatility and eco-friendly benefits. Listeners are encouraged to embrace the humble bean and enjoy its potential in enhancing meals.

Anna and Ni Nguyen, the chef-owners of the acclaimed Denver restaurant Sap Sua, share their culinary journey and partnership. They discuss how their Vietnamese heritage influences their unique fusion menu. The couple dives into the challenges of running a restaurant together, their diverse cooking influences, and the importance of collaboration in the kitchen. They also reveal how to adapt their recipes for home cooks while maintaining authenticity. The conversation highlights the emotional connections food creates and inspires aspiring chefs.

Reconnect with past callers as they share updates on their culinary adventures! From Eddie's homemade pasta insights to the importance of scales in baking. Explore moose meat processing challenges in Alaska and the art of cooking with moose sausage and sockeye salmon. Dive into the excitement of dip net fishing and the chaos of catching salmon. Lastly, celebrate the journey of culinary exploration with seafood and the shared passion for trying new ingredients together.

Jess Damuck, a cookbook author known for "Salad Freak" and "Health Nut," joins to help elevate your salad game. She shares secrets to keeping salads fresh from Monday to Friday, focusing on ingredient diversity and exciting flavors. Discover unique recipes like watermelon with shiso and cantaloupe with cucumber. Jess emphasizes the importance of texture and the joy of crafting salads tailored to personal tastes, transforming them into vibrant meals that delight both at lunch and dinner.