Cooking with Fire In KMUW's seasonal commentary and podcast, Cooking with Fire, All Things Barbecue's Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.
Cooking with Fire

Cooking with Fire

From KMUW | NPR for Wichita

In KMUW's seasonal commentary and podcast, Cooking with Fire, All Things Barbecue's Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

Most Recent Episodes

Cooking With Fire: Jerk Chicken

Though it is a small Caribbean island, Jamaica has had major impacts on world culture. Jamaican music, athletes, and cuisine all are known well beyond their country's borders.

Cooking With Fire: Shakshuka

There are few ingredients that provide the basis for such a vast array of dishes like the tomato.

Cooking With Fire: Muffuletta Sandwich

The muffuletta sandwich may have Italian roots, but it is truly a New Orleans original.

Cooking With Fire: Johnny Cakes

Johnny cakes are a classic east coast dish made, most simply, from cornmeal and water.

Cooking With Fire: Gumbo

Gumbo, a Creole and Cajun soup that has many possible variations, has a rich history that blends the culinary traditions and techniques of three distinct groups: Native Americans, Africans, and Europeans.

Cooking With Fire: Creamy Breakfast Polenta

You might be surprised to learn that polenta, the classic Italian side dish made from coarse ground yellow corn, is now acceptable at any meal of the day, because it wasn't always this way. In fact, it wasn't always made from ground yellow corn. Before corn was imported to Europe in the 16th century, polenta was made with whatever grains were available locally.

Cooking With Fire: Korean BBQ Short Ribs

Contrary to popular belief, barbecue is a not a purely American culinary art form. In fact, if you look at barbecue as anything cooked over an open flame, then you start to see where many other culinary traditions pop into view. Take for example the cuisine of South Korea.

Cooking With Fire: Maple Syrup

Maple syrup is a pantry staple in the United States. But more often than not the syrup in the average American pantry is pretty far from pure maple syrup. In fact, most leading brands of maple syrup in the U.S. use larger amounts of corn syrup, high-fructose corn syrup, water and sugar than they do actual maple syrup. Maple syrup is a product of the northeastern states, with Vermont producing just over half a million pounds of syrup annually. This, of course, pales in comparison to their

Cooking With Fire: Champagne

The new year is nearly here and 2018 will be a thing of the past. And if you are like many Americans you will be celebrating the start of 2019 with a glass of champagne. Champagne has been the drink of choice at celebrations, whether it's a New Year's party, weddings, or graduations. But it wasn't always this way: In fact, winemakers from the Champagne region of France tried for years to stop their wines from bubbling in order to produce those classic "still" wines that they hoped would rival

Cooking With Fire: Bread Pudding

Bread pudding, a modern-day comfort food, has interesting roots. In the 11th and 12th centuries, bread pudding was not as common a dish as it is today. Instead, it was found in the kitchens of the lower classes in Europe.

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