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  • 00:13

    Old Cookbooks: The Mary Frances Cook Book, Part II

    in Cooking

    Your host is Rena Goff. Rena will read from the 1912 cookbook for little girls titled The Mary Frances Cook Book: Adventures among the Kitchen People. Part II.
    "Friend" Old Cookbooks by hitting the Like button at facebook.com/oldcookbooks

  • 00:29

    Vegan Thanksgiving Recipes with Rebecca Gilbert

    in Food

    Today Laura Theodore, will share fabulous vegan Thanksgiving recipes! We'll welcome YummyPlants.com founder, Rebecca Gilbert, author of It's Easy to Start Eating Vegan! Yummy Plants 101, to share how you can easily entertain in plant-based style this Thanksgiving! 

    Looking for the perfect holiday gift? Autographed copies of Laura Theodore’s cookbooks, CDs and DVDs make excellent gifts! 

    Rebecca is a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. She founded the Yummy Plants vegan community to help provide support for people transitioning to a vegan diet and she is known for her talk: The Yummy Plants 101: Easy Transition Tips to a Vegan Diet.   


  • 00:32

    Cooking With a Dash of Humor

    in Cooking

    Do you tire of preparing meals every day? Today Maxine and Jeannie interview Debora M. Coty and talk about her new cookbook, Too Blessed to be Stressed Cookbook.  In 20 minutes, meals can be prepared. Cooked without stress! Plus humor as a garnish. Coty is a popular speaker and columnist.

  • 00:30

    A Yummy GF Thanksgiving, with guest author Colette Martin--The Gluten Free Voice

    in Food

    Preparing for Thanksgiving when you're gluten free can seem daunting. Gluten free expert Jules Shepard & her special guest, gluten free author and food allergy expert Colette Martin will take the stress out of it for you!

    Jules has written the book on how to have a safe and tasty gluten-free Thanksgiving (ok, technically it was an e-book), and she and Colette have both published cookbooks full of delicious gluten free recipes to make this holiday as delicious and special as it should be. Join these accomplished gluten free bakers as they tackle your gluten free and food allergy fears and help you to enjoy a worry-free holiday centered on family and friends ... and of course great food.

    Colette Martin's first book, Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, June 2012) features detailed explanations, methods, and crash courses to take both experienced and inexperienced home bakers into the world of baking with alternative ingredients. Her newly-published second book, The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, September 2014) features classic treats and pantry staples that can be made easily and affordably at home. Read more about her titles here.

    To read more about Jules' cookbooks, her highly acclaimed book, The First Year: Celiac Disease and Living Gluten Free, and her many e-books (among them her Gluten Free Thanksgiving e-book) hop to her site here.


  • 00:31

    Cook the Pantry, with Robin Robertson

    in Food

    Today award-winning television host, popular plant-based cookbook author, and vegan chef Laura Theodore, the Jazzy Vegetarian welcomes Robin Robertson, who is a vegan chef and award-winning cookbook author! Robin's new book is called Cook the Pantry. We’ll talk about vegan Pantry-to-Plate recipes made in less than 20 minutes!

    Be sure to order your copy of Laura Theodore’s newest cookbook, Laura Theodore’s VEGAN-EASE ! Signed copies now available at vegan-ease.com! Or buy the cookbook – now  for sale on  AMAZON!

    Robin Robertson is a vegan chef and award-winning cookbook author whose culinary experience spans nearly thirty years. She has been a chef, caterer, cooking teacher, and food columnist. Her cookbooks include the best-selling Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, Vegan on the Cheap, 1,000 Vegan recipes, and Vegan Fire & Spice, and the new book Cook the Pantry. Robin blogs at www.RobinRobertson.com.


  • 00:11

    Church Kitchen Ladies presents Whitney Miller from Masterchef

    in Lifestyle

    Whitney Miller was only 22 when she defied the odds to become the winner of Season One Masterchef. Her energy and personality impressed the judges, but it was her creativity and knowledge in the kitchen that made her a winner. Now, just in time for the holidays, the Masterchef is available to share her recipes for a successful holiday party or meal with some timely and tasty tips. Whitney is the author of the cookbook Modern Hospitality: Simple Recipes with Southern Charm, with foreword by Gordon Ramsay, and is currently working on her second cookbook












    Whitney's recipes have been featured in the MasterChef and Ultimate MasterChef cookbooks. She is a food writer of magazine articles for Flavors (Atlanta), Taste of Home, Southern Living, and Eat. Drink. Mississippi. Her recipes, articles, and/or book promotions have appeared in People, Women's Health, Masterchef, Clean Eating, and Cooking Light magazines as well as online at Self, California Olive Ranch, and SousVide Supreme.com.

  • 00:20

    Soul Food – a conversation about soul food and why most dislike food?

    in Pop Culture

    According to some sources, the term may have first been used in 1962 by civil rights activist and poet Amiri Baraka. 1962 was the same year that Sylvia Woods opened her now-famous Harlem restaurant Sylvia’s; today, Sylvia is known by many as “the Queen of Soul Food.” Soul food restaurants and cookbooks continued to be popular through the ’70s.

    The Food

    Soul food is basic, down-home cooking with its roots in the rural South. The principle staples of soul food cooking are beans, greens, cornmeal (used in cornbread, hush puppies, johnnycakes, and as a coating for fried fish), and pork. Pork has an almost limitless number of uses in soul food. Many parts of the pig are used, like pigs’ feet, ham hocks, pig ears, hog jowl, and chitlins. Pork fat is used for frying and as an ingredient in slowly-cooked greens. Sweet, cold drinks are always a favorite.

    “Soul” or “Southern?”

    To a lot of people, all that just sounds like a description of Southern food. The distinctions between soul and Southern are hard to make. In his 1969 Soul Food Cookbook, Bob Jeffries summed it up thusly: “While all soul food is southern food, not all southern food is ‘soul.’ Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them.”

    Soul food has its roots in slavery, when African Americans had to make do with whatever food was available to them. For the next hundred years after the abolition of slavery, most African Americans lived in poverty, so recipes continued to make use of cheaper ingredients. Of course, this isn’t entirely a black/white issue.


  • 00:59

    Healthy Cooking with Macro Val

    in Spirituality

    Healthy Cooking with Macro Val. Chef, author, instructor, Valerie Wilson helps people live happier lives through healthier eating!

    Topic: The History of Pie with wonderful recipe for Pumpkin Apple Pie and tips for a healthy Thanksgiving dinner! Call in with questions about staying healthy and eating right! www.bodymindspiritradio.com

  • 00:28

    Networking Best Practices with Jhan Doughty Berry

    in Work

    My role as the Executive Director of Talent Development & Diversity involves working as a strategic partner across the organization to develop, implement and assess strategic learning and development initiatives that aid to enhance the diversity profile of our workforce. I excute this role through my work on several key business-driven projects that I either lead or serve as a member of a team. 

    In case you want to know about my organization, ETS is the world's largest not-for-profit educational measurement company with 3,000+ employees and locations throughout the United States and more than 180 countries. Our trademarked brands include: Criterion, GRE, Praxis, TOEFL & TOEIC.

    I work within a culture that values critical thinking and thrives on innovative approaches to our work. I have colleagues who are the best in their respective fields-they are purposeful, hard-working, smart and can find humor in every situation. 

    I am known for developing business driven ideas, formulating the execution strategy, implementing them with high detail and assessing the outcome. I thrive on developing and working with the best talent, am energized by any opportunity that allows me to engage with others who are excited about our work, and am passionate about diversity and inclusion. I enjoy writing, place high value on collaboration and welcome opportunities to engage in learning and development.

    When I am not working, you will find me reading a good book. However, my greatest joy comes from spending time with my family or preparing the latest great recipe from one of my cookbooks or from a television cooking show.


  • 01:34

    Diane Mott Davidson brings Goldy Shultz's Cookbook to Authors on the Air LIVE

    in Books

    The beloved New York Times bestselling culinary mystery writer delivers a cookbook packed with more than 160 mouthwatering recipes and charming anecdotes about her writing and cooking life.

    Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time.  Here are recipes for Appetizers and Soups, Eggs and Cheese, Salads and Starches, Meat, Poultry, and Fish, Breads, Desserts, and finally Low-Carb Recipes (how Davidson lost thirty pounds and kept them off). Most of the dishes came from “playing around with dishes tasted in restaurants.” Others are family favorites, some came from friends, and a few are “happy accidents.”      

    Part memoir, part writing manual, part cookbook, Goldy’s Kitchen Cookbook combines the author’s gift for storytelling with her skills in the kitchen. She introduces the recipes with stories about how she came to create them, anecdotes from her experiences as a writer and home cook, and includes her joy at receiving a fan letter from the legendary French Chef herself, Julia Child.

    Authors on the Air host Pam Stack welcomes the incomparable DIANE MOTT DAVIDSON  LIVE!

    This is a trademarked copyrighted podcast solely owned by the Authors on the Air Global Radio Network LLC.


  • Author Amy Reichert & THE COINCIDENCE OF COCONUT CAKE on Authors on the Air LIVE

    in Books

    Authors on the Air host Pam Stack welcomes  Amy E. Reichert to the studio.  Her book, The Coincidence of Coconut Cake,  is on my short list for romance book of the year. Here's what I found out about Amy:  Amy Reichert earned her MA in Literature from Marquette University, and honed her writing and editing skills as a technical writer (which is exactly as exciting as it sounds). As a newly minted member of the local library board, she loves helping readers find new books to love. She's a life-long Wisconsin resident with (allegedly) a very noticeable accent, a patient husband, and two too-smart-for-their-own-good kids. When time allows, she loves to read, collect more cookbooks than she could possibly use, and test the limits of her DVR.


    You're going to want to learn the recipe for this cake!

    This is a trademarked copyrighted podcast solely owned by the Authors on the Air Global Radio Network LLC. http://authorsontheair.com. http://facebook.com/authorsontheair. Tweet @authorsontheair @PamStackHost