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Foreman and Wolf on Food and Wine From WYPR 88.1 FM in Baltimore. Food and Wine discussed at a delicious level by Tony Foreman and Cindy Wolf.
Foreman and Wolf on Food and Wine

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Foreman and Wolf on Food and Wine

Foreman and Wolf on Food and Wine

From WYPR - 88.1 FM Baltimore

From WYPR 88.1 FM in Baltimore. Food and Wine discussed at a delicious level by Tony Foreman and Cindy Wolf.

Most Recent Episodes

Planning The Perfect Picnic

Headed down the Ocean? Taking a trip to hike some rugged mountain trails? Whether camping or 'glamping', Tony and Chef Cindy share tips on keeping your taste buds and tummies satisfied. From easy sandwiches and wild trout to smart beverage choices when you're out in the sun, we've got your picnic covered. This is a rebroadcast. See omnystudio.com/listener for privacy information.

Pleasures and perils of pairing fish and red wine (Second Helping)

Tony often says that pairing food with wine is like pairing music with dance. Some pairing partners match up seamlessly, but what about when things get complicated? This week Tony and Chef Cindy explore how to properly pair two opinionated partners - fish and red wine. This is a rebroadcast. See omnystudio.com/listener for privacy information.

The joy of strawberries and whiskey

Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. You will hear how to spot a ripe strawberry and Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together! This is a rebroadcast See omnystudio.com/listener for privacy information.

Quick Meals (Second Helping)

Hungry? In a rush? We've got some ideas for quick meals. From Chef Cindy's egg breakfast to Tony's blackened chicken dinner, tune in for tips on how to eat well while sticking to your busy schedule. This episode is a rebroadcast. See omnystudio.com/listener for privacy information.

Good cooking on a budget

Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken. This is a rebroadcast. See omnystudio.com/listener for privacy information.

Exploring spring ingredients

Spring has sprung! What's a better way to celebrate the beginning of spring than with some fresh seasonal ingredients. What are some of your favorite things to cook this time of the year. Tony and Chef Wolf discuss their favorite springtime ingredients as weather changes from baby artichokes and lettuce to strawberries and soft shell crabs. See omnystudio.com/listener for privacy information.

Defining the salad

What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge. This is a rebroadcast. See omnystudio.com/listener for privacy information.

The fishy fundamentals Part 2: Shellfish

With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have. Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match. This is a rebroadcast. See omnystudio.com/listener for privacy information.

Going back to the techniques

What's your favorite way to cook? Do you like to grill? Roast? Fry? Tony and chef discuss their favorite cooking techniques and their do's and don'ts when preparing dishes. From sautéing to braising, there are an abundant of techniques that are used in the kitchen everyday and these are just a few! See omnystudio.com/listener for privacy information.

The best of corn

It's corn! Did you you grow up liking corn? How about now? Tony and Chef revisit a child hood favorite with their happiest memories, recipes, and all dishes corn. Plus, restaurateur Irena Stein, joins the conversation with her corn perspective and talks about her new book on the Venezuelan classic dish, Arepas. See omnystudio.com/listener for privacy information.

Foreman and Wolf on Food and Wine

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