Read what we're talking about
May 16, 2013 @ 2:29 pm
May 8, 2013 @ 6:46 am
From botanist to chocolatier, 180 flavors later
Intrigue Chocolate Co. owner and Chocolatier Aaron Barthel didn't come to chocolate making by way of the kitchen. Instead, it was all the plant aroma and flavors he discovered in botany.May 8, 2013 @ 4:38 pm
Ingredient of the Week: Goat Cheese
"The first flush of that fresh green grass is what makes the world go 'round," chef Tom Douglas says. He and chef Thierry Rautureau discuss goat cheese and how spring makes it so good.May 2, 2013 @ 6:56 am
Mobile Food Rodeo corralling best of Seattle food trucks
Tired of chasing your favorite food trucks around town? For one day only all the best food trucks in Seattle will be in one spot.May 3, 2013 @ 2:40 pm
Hot spring recipes in Seattle
Seattle cooks tend to be healthier, add a little more Asian flare, and use more fish than the rest of the country, according to the data from AllRecipes.com.May 2, 2013 @ 2:49 pm
Ingredient of the Week: Pork
Pork is a very versatile meat - cuts such the tenderloin, shoulder, chops, and ribs all have distinct characteristics and flavors. Chefs Tom Douglas and Thierry Rautureau discuss their favorite cuts and ways to cook them.April 29, 2013 @ 10:23 am
Ingredient of the Week: Bacon
Chefs Tom Douglas and Thierry Rautureau talk about the crisp deliciousness that is fried pork belly.April 22, 2013 @ 3:02 pm
On a sunny afternoon, swirl, sniff, sip a rose
On a sunny afternoon in March, chef and Seattle Kitchen host Tom Douglas found himself craving a summertime beverage. He went to one of his restaurants and ordered a rosé.May 8, 2013 @ 4:39 pm
Ingredient of the Week: Morel Mushrooms
Wild mushrooms can add a great flavor to your dish, and morels are in season.April 9, 2013 @ 3:54 pm
