Radio Kitchen
Thursdays at 2:34 p.m.
Every Thursday afternoon at 2:34 p.m. WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.
Hosts Al Spoler and Chef Jerry Pellegrino of the Schola Cooking School, offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.
Check out the gallery from our At The Table event
Latest Episodes
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Slow-spinning and flavor-packed, rotisserie cooking brings out the best in everything from whole chickens to roasted vegetables. In this episode of Radio Kitchen, we turn up the heat on this timeless technique—exploring equipment, seasonings, and tips for achieving that perfectly crisp, juicy result right at home. -
Golden, crispy, and custardy—French toast is a breakfast classic with endless possibilities. In this episode of Radio Kitchen, we whisk through the history, technique, and tasty variations of this beloved dish, from traditional styles to creative twists that turn stale bread into something truly spectacular.
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Perfect for breakfast, brunch, or an afternoon treat, coffee cakes are the sweet companion to your favorite cup of joe. In this episode of Radio Kitchen, we dive into the delicious world of coffee cakes—talking textures, toppings, and time-tested recipes that bring comfort and joy in every bite.
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Tender, flavorful, and full of seasonal charm—spring lamb is a culinary favorite this time of year. In this episode of Radio Kitchen, we explore what makes spring lamb so special, how to select the best cuts, and share some simple, delicious ways to bring this springtime staple to your table.
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Spring is officially here, and all sorts of little green things are poking their heads up through the soil. Among the daffodils and crocus are the tender little tops of herbs that are making an early arrival. -
With our long-awaited Springtime finally at hand, it’s a good time to mentally shift gears and begin to cook a little differently. Various foods that we haven’t had access to all winter long are now available, and Chef Jerry Pellegrino will tell you that spinach is leading the parade. -
Cooking is filled with all sorts of little tricks and hacks that can give you a better finished product. One of the most useful, but perhaps trickiest to master is using gelatin. So, we asked Chef Jerry Pellegrino, what are some of the most important things to know about cooking with gelatin? -
There always seems to be a lot of dinner parties and get-togethers in the winter months. People like to sit around munching on appetizers before dinner, and usually one of the most popular is a pâté of some kind. Chef Jerry Pellegrino will tell you, as good as they are, they are something we can have fun making at home for ourselves. -
For those of us who love a good steak, our list of go-to cuts is pretty short: New York strip, rib-eye, and sirloin rule the roost. But Chef Jerry Pellegrino would encourage folks to try out a few of the less well-known cuts. Al has embraced them and has been happy to widen his repertoire. -
This time of year, it’s easy to get stuck in a rut with heavy stews, thick soups, and ponderous roasts. Much to the chagrin of many, salads seem to take a back seat, mainly because folks associate salad fixings with warmer times. But Chef Jerry Pellegrino reminds us that opportunities abound for winter salads.
