Cooking With Fire

New episodes release on alternate Fridays

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

Listen to the episodes below, or subscibe to the Cooking with Fire podcast through Apple PodcastsGoogle PlayNPR Podcasts, Pocket Casts, Spotify, or Stitcher. (If you'd like to learn more about ways to listen on demand, read our guide here.)

The grilled cheese sandwich is classic American comfort food. A recent poll that I came across said that in the United States, households that buy sliced cheese make at least one grilled cheese sandwich per month.

And while I admit that I make far more than that myself, it is comforting knowing that there is something Americans can actually agree on.

Grilled cheese sandwiches are simply awesome.

But where does this sandwich come from?

While cheese and bread have long been a staple of the human diet, this particular dish is a bit more modern.

Josh Cary

Of the many gifts Argentina has given to world cuisine it could be argued that chimichurri is the greatest — at least in our household.

Chef Tom Jackson / All Things Barbecue

Like many of you, I have been doing my best to stay home and distance myself from the outside world as much as possible these past few weeks.

Chef Tom Jackson

This past summer my wife and I decided to take our family on a road trip to Minneapolis. The weather was beautiful, with highs a good 20 degrees lower than back home in Kansas — a perfect spot to vacation to escape the summer heat.

But the food we had during the trip is what really stood out. The first few days of our vacation we stayed with our friends Raphael and Teresa. Raphael is originally from Germany and is a wonderful host, so we had quite a few home cooked meals while we were there.

Tom Jackson / All Things Barbecue

This year Americans will buy nearly 60 million pounds of chocolate for Valentine’s Day.

Chef Tom Jackson / All Things Barbecue

It's all about the peppers.

Chef Tom Jackson / All Things Barbecue

January has arrived, and once again Americans are looking to change up what, and how, they eat to get the new year started off right.

But this can be incredibly challenging with our busy schedules. Between jobs, kids, and a mass of activities, we just don’t seem to have the time to cook those healthy meals we all want.

This was the challenge facing my wife and I when we started our new shop this past fall. We have two kids and we both work more than full-time hours, but we knew we didn’t want to rely on frozen meals and fast food to fill our stomachs on the go.

Tyler Longfellow / All Things Barbecue

A new decade is nearly upon us, and no matter how your 2019 went, rolling over into a new year brings new possibilities and opportunities.

But before we slide in 2020 with hope, I challenge you to say goodbye to 2019 in style.

Justin Cary

Few herbs are as versatile as rosemary. 

Nika Akin / Unsplash

It's that time of year again.

I’m not talking about the temperature suddenly dropping below freezing and the wind blowing us around like leaves. No, it’s that time of year when everyone has an opinion on how you should cook your Thanksgiving turkey, and what sides are best for your gathering.

But I’d like to, instead, focus on the unsung hero of our holiday dinners, the spices and herbs we rely on to give us those classic flavors — especially sage.

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