This week we've a conversation between Michael Ruhlman, author of “The Book of Schmaltz” and celebrity chef Andrew Zimmern, about cooking with fat. The Sterns join us with their take on the best of regional American pizza, Bon Appetit’s Adam Rapoport teaches us a simplified duck confit recipe and travel and food writer Anya Von Bremzen talks about her new memoir, “Mastering the Art of Soviet Cooking”.
Sunday, 8pm on 88.9 and 7pm central on 89.1.