Andrew Schloss and David Joachim from Chef Salt share the magic you can create with Tunisian Fire Salt

Chef Salt was conceived when Andrew Schloss and David Joachim, who make a living as award-winning cookbook writers and chefs, met international salt expert Mark Bitterman.The guys share the unique blends that make up their Tunisian Salt, which goes great with: sautéed chicken breast, grilled bananas, grilled salmon steaks, ground lamb or turkey, and roasted nuts.

(Interview) Andrew Schloss and David Joachim from Chef Salt share the magic you can create with Tunisian Fire Salt

David Joachim shares the secret of Chef Salt

Chef Salt was conceived when Andrew Schloss and David Joachim, who make a living as award-winning cookbook writers and chefs, met international salt expert Mark Bitterman. Everyone wants the flavor of great restaurant food in their own home, but many people lack the time, experience, or expertise to make it. Their thought was to put the chef in a jar.

(Interview) David Joachim shares the secret of Chef Salt

Leo, co-owner of My Cup of Tea, shares the differences in Chinese herbal teas

Leo from My Cup of Tea in Montreal joins us again to talk about the wonderful nutritional value in authentic Chinese tea.

(Interview) Leo, co-owner of My Cup of Tea, shares the differences in Chinese herbal teas

The benefits of drinking green tea with Leo, from My Cup of Tea.

I'm on the road this time of year. Last week I had the chance to stop by My Cup of Tea in Montreal and meet with Leo about some of the benefits of drinking green tea.

(Interview) The benefits of drinking green tea with Leo, from My Cup of Tea.

Food and Wine's Deputy Editor, Kate Heddings, spotlights a recipe from Jacques Pépin.

Food & Wine Magazine has pored over past years' cookbooks, looking for the very best--the best chefs, the best sellers, the best techniques, the best ideas. With introductory pages, cooking tips, and a helpful recipe index, Best of the Best offers a tasty tour of today's top cookbooks. This is a fantastic cookbook with something for everyone--pastas, meats, chicken, salads, desserts and more! Food and Wine's Deputy Editor, Kate Heddings, is back today with a recipe from Jacques Pépin.

(Interview) Food & Wine's Deputy Editor, Kate Heddings shares a recipe from Jacques Pepin.

Kate Heddings from Food & Wine Magazine shares a Best of the Best recipe - a tomato salad you can pair with your next grilled steak!

Food & Wine Magazine has pored over past years' cookbooks, looking for the very best--the best chefs, the best sellers, the best techniques, the best ideas. The result is a one-of-a-kind sampler of 35 outstanding publications, with contributions from such culinary phenomenons as The Too Hot Tamales, Emeril Lagasse, Marcella Hazan and Martha Stewart. Today, Kate Heddings shares a recipe from the Best of the Best Cookbook - a tomato salad with a green olive dressing to pair with your next grilled steak.

(Interview) Kate Heddings from Food & Wine Magazine shares a Best of the Best recipe - a tomato salad you can pair with your next grilled steak!

Food & Wine Magazine's deputy editor, Kate Heddings, shares a great idea for mini-buffalo chicken meatballs.

Food & Wine Magazine has pored over past years' cookbooks, looking for the very best--the best chefs, the best sellers, the best techniques, the best ideas. The result is a one-of-a-kind sampler, Best of the Best cookbook with contributions from such culinary phenomenons as The Too Hot Tamales, Emeril Lagasse, Marcella Hazan and Martha Stewart. With introductory pages, cooking tips, and a helpful recipe index, Best of the Best offers a tasty tour of today's top cookbooks. Here's a great idea on mini-buffalo chicken meatballs that the Food & Wine staff used for Holiday parties!

(Interview) Food & Wine Magazine's deputy editor, Kate Heddings, shares a great idea for mini-buffalo chicken meatballs.

Chef Mark Franz of Farllon Restaurant in San Fransisco swaps his Salmon recipe

Today we got to chat with Chef Mark Franz from Farallon Restaurant in San Fransisco about his recipe for salmon.

(Interview) Chef Mark Franz of Farallon Restaurant in San Fransisco swaps his Salmon recipe

Cookbook author Lora Brody shares her Iced Tea treat

It's summer time. It's hot. And here's a great way to cool off from cookbook author, Lora Brody.

(Interview) Cookbook author Lora Brody shares her Iced Tea treat

Cookbook author Melanie Barnard shares a classic French Sole recipe that goes great with summer dining!

Today we have a great summer time recipe for Sole from cookbook author Melanie Barnard. Melanie is a food writer and monthly columnist for Bon Appetit magazine. Her many cookbooks include Parties, Cheap Eats, Low-Fat Grilling, and Marinades.

(Interview) Cookbook author Melanie Barnard shares a classic French Sole recipe that goes great with summer dining!

From A Flash In The Pan by Brooke Dojny & Melanie Barnard

"The Arthur Avenue Cookbook" author Ann Volkwein shares her "Little Italy" steak recipe

Today we're taking you to New York City, the Italian Section called "Arthur Avenue." Arthur Avenue winds its way through the heart of the Bronx. Known to many as the "real Little Italy," the storied Arthur Avenue neighborhood has been home to a vibrant community of Italian-Americans for over a hundred years. Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Cookbook author Ann Volkwein shares her steak recipe from her book The Arthur Avenue Cookbook.

(Interview) "The Arthur Avenue Cookbook" author Ann Volkwein shares her "Little Italy" steak recipe

Kate Manchester shares her recipe for Grilled Pizza

Here's a different idea for grilling... how about pizza?!? Kate Manchester shares her reciepe for making a BBQ pizza tonight.

(Interview) Kate Manchester shares her recipe for Grilled Pizza

Cookbook author, David Joachim, shares his recipe for Pesto Pancakes

If you're a pesto lover, you're gonna love this recipe from cookbook author, David Joachim!

(Interview) Cookbook author, David Joachim, shares his recipe for Pesto Pancakes

The Food Network's Guy Fieri fires up the grill with his Bloody Mary Flank Steak recipe

This likeable, laid-back California guy with his trademark bleached-blond spiky chef stopped by Tonia's Kitchen to share his recipe for flank steak. Trust me, making the Bloody Mary may be the best part!

(Interview) The Food Network's Guy Fieri fires up the grill with his Bloody Mary Flank Steak recipe

Recipe courtesy Guy Fieri

Ingredients

• 1 cup vegetable juice (recommended: V-8)
• 1/2 cup vodka
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon crushed garlic
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 1 tablespoon prepared horseradish
• 4 tablespoons olive oil
• 1-pound flank steak

Directions

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Serves: 4; Calories: 213; Total Fat: 9.5 grams; Saturated Fat: 3 grams; Protein: 25 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 70 milligrams; Sodium: 230 milligrams

Chef Billy from "Cooking Light" shares his "cool summer" Chilled Berry Soup

Chef Billy from Cooking Light Magazine shares a "cool summer" Berry Soup with Strawberry, Raspberry, with a little white win. Yes, Please!

(Interview) Chef Billy from "Cooking Light" shares his "cool summer" Chilled Berry Soup

The Food Network's, Chef Tyler Florence, talks grilled Pork Tenderloin

For the past 15 years, Chef Tyler Florence has delighted the masses by sharing the sights, sounds and flavors of his unique culinary vision with fans around the world. Today, he chats with Tonia on grilling pork tenderloin.

(Interview) The Food Networks, Chef Tyler Florence, talks grilled Pork Tenderloin

Pork Tenderloin with Chimichurri

Recipe courtesy Tyler Florence, 2007

Ingredients

Chimichurri:

• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh oregano leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns
• 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Lime juice, for drizzling
• Parsley sprigs, for garnish

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

The Great Ice Cream Challenge is on!

Summer and ice cream go well together. Rodell and KitchenAid have partnered together to present The Great American Ice Cream Challenge, to spark some kitchen creativity. You could win a KitchenAid® 5 QT Stand Mixer w/ ice cream attachment or an exclusive Rodelle Gourmet Gift Set!

(Interview) The Great Ice Cream Challenge is on!

"A Return to Sunday Dinner" with Russll Cronkhite's succotash

Russell Cronkhite's, A Return to Sunday Dinner, is more than just a mouthwatering cookbook. Russell restores Sunday dinner's place as a time of delicious fellowship and meaningful celebration. Today he shares one of his dishes: succotash.

(Interview) "A Return to Sunday Dinner" with Russll Cronkhite's succotash

Recipes from "A Return to Sunday Dinner" - Russell Cronkhite

Ingredients:
1)   4 cups freshly cooked Corn Kernels
2)   4 cups freshly cooked Lima Beans
3)   4 cups sliced Summer Squash
4)   1 cup thinly sliced Sweet Onions
5)   2 tbs. chopped fresh Dill
6)   1 head Bibb or Butter Lettuce - cleaned (optional)
7)   The Dressing 

For the Dressing
Ingredients:
1)   ½ cup Salad Oil
2)   3 tbs. Dijon-style Mustard
3)   3 tbs. Cider Vinegar
4)   3 tbs. Sugar
5)   ½ tsp. Celery Seeds
6)   ½ tsp. Salt
Preparation:
1)   In a small saucepan over medium heat, combine all the ingredients.
2)   Bring to a simmer.

  Preparation:
1)   In a large bowl...combine the corn, lima beans, squash, sweet onions, and
       the chopped dill...as well as the lettuce.
2)   Reserve 4 tablespoons of the dressing to drizzle over the finished dish,
       and pour the remaining warm dressing over the succotash.
4)   Toss well, and let stand at room temperature until service.
To Serve
1)   Arrange the succotash in the center of chilled places.
2)   Place the fillets on top of the succotash and drizzle with the extra dressing.

"Scallops" cookbook author and marine scientist, Karin Tammi, shares some tips on buying fresh scallops

Cookbook author and Marine Scientist, Karin Tammi, shares some knowledge on buying scallops.

(Interview) "Scallops" cookbook author and marine scientist, Karin Tammi, shares some tips on buying fresh scallops

Karen Tammi, author of "Scallops" shares some tips on grilling scallops

Cookbook author and Marine Scientist, Karen Tammi, shares some great tips on grilling scallops.

(Interview) Karen Tammi, author of "Scallops" shares some tips on grilling scallops

Susan Simon shares her Vegetable Crumble

Susan Simon, author of five cookbooks shares her recipe for Vegetable Crumble. It's "kinda like a ratatouille, it starts out with sauteing garlic and hot peppers in olive oil. Sauteed eggplant, zucchini, and cherry tomatoes in that spicy olive oil mixture and taking them out and put them in a bowl. And at the end, when everything is cooked, you add chopped basil and salt to that mixture and you can put that in a baking dish. Just before you cook it, make a topping of flour, dried bread crumbs, unsalted butter, Parmesan cheese, and some olive pasted. Work that together with your fingers like a crumbled mixture, sprinkle it over the top of your vegetable mix and bake it."

(Interview) Susan Simon shares her Vegetable Crumble

Traveling to the Granite State this July? Add the Vermont Cheesemakers Festival to your "To Do" list!

Sunday, July 22nd is the 4th Annual Vermont Cheesemakers Festival. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking. Come and celebrate the season!

(Interview) Traveling to the Granite State this July? Add the Vermont Cheesemakers Festival to your "To Do" list!

'The Cheesecake Bible' author, George Geary's "Savory Herb" Cheesecake

A former pastry chef for the Walt Disney Company, George Geary is a Certified Culinary Professional and best-selling cookbook author. In his latest book, The Cheesecake Bible, George dispels that common belief with 200 delectable cheesecakes to make at home.

(Interview) George Geary's "Savory Herb" Cheesecake

By George Geary, from The Cheesecake Bible

Serves 4 to 6
- Preheat oven to 325 F
- 6 inch cheesecake pan or springform pan with 3 inch sides, lined with parchment paper.
Crust
3/4 cup cracker crumbs
2 TBSP unsalted butter, melted
Filling
2 packages (each 8 oz.) cream cheese, softened
2 eggs
1 TBSP chopped fresh tarragon
1 1/2 tsp. chopped fresh thyme
1 tsp. chopped fresh dill
1 tsp. dried onion flakes
1/4 tsp. salt
1 tsp. freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
Crust: In a bowl, combine cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese on medium high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in tarragon, thyme, dill, onion flakes, salt and lemon juice. Fold in Parmesan by hand. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Tips: For the crust, use whatever crackers you enjoy with cheese. Fresh herbs bring out the best flavor in this savory cheesecake.
Variation: Zest the lemon before juicing and add the zest with the fresh herbs for a wonderful aroma and extra bite of lemon.