The Clever Cookstr's Quick and Dirty Tips from the World's Best Cooks
The Clever Cookstr serves up the most timely, relevant tips from the world’s best kitchens. You’ll get a delightful mix of cooking tips from emerging and established chefs and cookbook authors, as well as exclusive insights from bakers, sommeliers, farmers, grocers, and more. Every week, Clever Cookstr provides useful information for aspiring and long-time food lovers— and for anyone who wants to get delicious homemade food on the table. If you’ve been looking for a fun, fast-paced, authoritative source of information on what’s hot in the world of food and cooking, this is it. Clever Cookstr is passionate about helping people learn to cook more, believing that time spent sharing good food is one of the most vital and enjoyable parts of life.
- Update frequency
- every 7 days
- Average duration
- 13 minutes
- Episodes
- 216
- Years Active
- 2014 - 2018
099 CC How to Cook with Only 6 Minutes of Prep and Cleanup
Stuart O’Keeffe, the author of the new cookbook The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes, joins us to share his philosophy for getting in and out of the kitchen in six minutes each for pre…
098 CC Mexican Home Cooking Made Easy
Pati Jinich is the host of the popular PBS show Pati’s Mexican Table, the official chef of the Mexican Cultural Institute, and the author of the new book Mexican Today: New and Rediscovered Recipes f…
097 CC Business Tips from Jim Koch, Founder of Sam Adams Beer
Jim Koch is the founder and brewer of the Boston Beer Company, the producers of Sam Adams beer. He’s also the author of the new book Quench Your Own Thirst: Business Lessons Learned Over a Beer or Tw…
096 CC The Joys of Yiddish Food from Bagels to Matzoh
Michael Wex, the author of seven books including Born to Kvetch and his new book, Rhapsody in Schmaltz: Yiddish Food and Why We Can’t Stop Eating It, visits the Clever Cookstr to talk about Yiddish f…
095 CC Better Home Cooking Through Science
Our guest today is J. Kenji Lopez-Alt, the managing culinary director of seriouseats.com and the author of the cookbook The Food Lab: Better Home Cooking Through Science. In this book, Kenji applies …
094 CC 4 Tips for Delicious Home-Cooked Salmon
Diane Morgan is the award-winner author of seventeen cookbooks, most recently Salmon: Everything You Need to Know + 45 Recipes. She's here to tell us how versatile this favorite fish can be in the ki…
093 CC How to Pickle, Preserve, and Ferment at Home
Autumn Giles is a freelance writer and recipe developer whose work has appeared in Modern Farmer, New American Homesteader, PUNCH, Serious Eats, Edible Baja Arizona, and elsewhere. She blogs at autum…
092 CC 10 Basics of Good Home Cooking
Our guest today is Sara Moulton, chef, and award-winning cookbook author. Her new book, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better, shares her philosophy on great home cooki…
091 CC What Are Negative Calorie Foods, and Why Should You Care? An Interview with Rocco DiSpirito
The #1 New York Times bestselling author, chef, and healthy living expert Rocco DiSpirito returns to the Clever Cookstr podcast to talk about his revolutionary whole foods-based diet plan and new coo…
090 CC Clever Tips for Eating Clean
Amie Valpone is a personal chef, culinary nutritionist, food writer, and blogger at TheHealthyApple.com. She’s also the author of the new book Eating Clean: The 21-Day Plan to Detox, Fight Inflammati…
089 CC How to Cook Like a Chopped Junior Champion
Our guest today is Aidan Friedson, who at age 12 won Food Network's reality cooking show Chopped Junior. He's here to talk about his secret ingredients, his food truck aspirations, and the trick to g…
088 CC How to Eat and Cook Like a Texan
Our guest today is Jessica Duprey, author of the new cookbook United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State. Read the full transcript here: http://bit.ly/1QekiRn
087 CC How to Enjoy Local Cuisines and Markets
Our guest today is Marjorie Williams, travel and food blogger and author of the books Markets of Paris and now, Markets of Provence. She joins the Clever Cookstr to talk about her food discoveries in…
086 CC What Can We Learn from the Food Our Ancestors Ate?
Biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings, and what lessons we can apply fr…
085 CC How to Eat Your Feelings (the Healthier Way)
Marci Izard is the blogger behind Marci’s Table on the Houston Chronicle’s website and the author of Nourishing Your Whole Self: A Cookbook with Feelings. She joins the Clever Cookstr to talk about e…
084 CC How to Actually Enjoy Grocery Shopping
Taryn Fixel is founder and CEO of Ingredient1, an app that hopes to help people have a better and more transparent experience in the grocery store. The Ingredient1 mobile app allows users to discover…
083 CC Essential Kitchen Tips from Emeril Lagasse
World-famous chef Emeril Lagasse joins the Clever Cookstr to share his hard-won kitchen wisdom and tell us about his new book, Essential Emeril. Read the full transcript here: http://bit.ly/1nO56Q9
082 CC How to Order and Make Sushi
Jeffrey Elliot and Robby Cook, authors of The Complete Guide to Sushi and Sashimi, talk about how to order at a sushi restaurant and how to experiment with making your own sushi and sashimi at home. …
081 CC A Lesson in Prohibition-Era Cocktails
Matthew Rowley, a former museum curator and the author of Lost Recipes of Prohibition: Notes from a Bootlegger's Manual, joins the Clever Cookstr to talk about what we can learn from Prohibition-era …
080 CC 6 Steps to Better Baking
Abby Dodge is the author of nine cookbooks, including Desserts 4 Today and The Weekend Baker. Her new cookbook, out now, is called The Everyday Baker: Recipes and Techniques for Foolproof Baking. She…