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Talking With My Mouth Full

Food & Cooking Podcasts

Leite's Culinaria's podcast "Talking With My Mouth Full" takes an unexpected--and often irreverent--look at the ways food and drink intersect our lives. In each episode, hosts David Leite and Renee Schettler and their guests question, laugh, and quibble their way through all manner of culinary conundrums, obsessions, fads, and fancies.

Leite's Culinaria's podcast "Talking With My Mouth Full" takes an unexpected--and often irreverent--look at the ways food and drink intersect our lives. In each episode, hosts David Leite and Renee Schettler and their guests question, laugh, and quibble their way through all manner of culinary conundrums, obsessions, fads, and fancies.

Location:

United States

Description:

Leite's Culinaria's podcast "Talking With My Mouth Full" takes an unexpected--and often irreverent--look at the ways food and drink intersect our lives. In each episode, hosts David Leite and Renee Schettler and their guests question, laugh, and quibble their way through all manner of culinary conundrums, obsessions, fads, and fancies.

Language:

English

Contact:

6467642409


Episodes

Ep. 26: Bread, Pasta, Donuts, and Instant Gratification Jams

7/3/2020
In this episode, David and Renee answer more of your questions about bread baking, plus questions regarding cooking pasta properly, making donuts, and refrigerator jams.

Duration:00:24:08

Ep. 25: Classic New England Summer Shack Food with Amy Traverso

6/20/2020
Food editor and cookbook author Amy Traverso talks New England summertime fare—lobster rolls, fried clams, and blueberry pie. Correspondent Emily Schario lets us in on a friendly Zoom Iron Chef competition.

Duration:00:37:11

Ep. 24: Summer Grilling with Chef Matt Moore

6/10/2020
David and Renee talk grilling with Nashville-based chef and cookbook author Matt Moore, including the best way to make barbecue pork, how to grill fish, foolproof approaches to indirect grilling, and more.

Duration:00:36:12

Ep. 23: Southern Cooking With Rebecca Lang

6/3/2020
In this episode, David and Renee learn about the art of Southern cooking, specifically proper fried chicken, the dos and don'ts of slaw, and the beauty of pimento cheese from cookbook author and Southern home cook Rebecca Lang.

Duration:00:28:09

Ep. 22: The Remarkable Relevance of Joy of Cooking

5/27/2020
In this episode, David and Renee talk to John Becker (great grandson of original author Irma Rombauer) and his co-author and wife, Megan Scott, about how Joy has spoken to home cooks for almost 90 years. They discuss how they put their imprint upon the classic and the scandal of the 1997 edition.

Duration:00:36:37

Ep. 21: How to Make Sourdough Bread with Andrew Janjigian

5/20/2020
David and Renee explore the question-filled world of sourdough starters and bread baking with bread baking expert Andrew Janjigian, a senior editor at Cook's Illustrated Magazine and America's Test Kitchen and a baking instructor at King Arthur Flour.

Duration:00:35:29

Ep. 20: Mother's Day Heroes

5/9/2020
David and Renee talk to Lisa Fain of Homesick Texan about chicken fried steak, cream gravy, and brisket, reader Beth Kujawski about brownies, and Mama Leite about Portuguese carne assada. David reads his essay, "If I Were a Mother."

Duration:00:27:22

Ep. 19: Sourdough Starters, Broken Buttercreams, Baking Steels, Green Eggs

5/2/2020
In this episode, David and Renee answer readers' questions about sourdough starters, baking steels, broken batters and buttercreams, and green eggs--and not the kind Dr. Seuss likes.

Duration:00:15:54

Ep. 18: Steve Sando on How to Cook Beans

4/25/2020
We all seem to have questions about how to cook dried beans these days. And who better to answer them than heirloom bean company Rancho Gordo founder Steven Sando, who talks about how to select, soak, and cook these pantry staples.

Duration:00:25:05

Ep. 17: Baking American Desserts with Shauna Sever

4/18/2020
Cookbook author Shauna Sever, a dyed-in-the-wool Midwesterner, discusses brownies, pound cake, banana bread, Twinkie Bundt cake, and so many other desserts along with her 5 Baking Tenets of the Midwest and the remarkable ethnic influences on Midwest desserts.

Duration:00:23:12

Ep. 16: Hugh Acheson on COVID-19’s Impact on Restaurants

4/11/2020
Celebrity chef and outspoken advocate for restaurant workers, Hugh Acheson discusses how quarantining has decimated the hospitality industry and offers some ideas of what we can do to help.

Duration:00:21:42

Ep. 15: Baking No-Knead Bread While Quarantined

4/3/2020
As we hunker in place, many of us have turned to baking bread as comfort. and no recipe has been more popular than no-knead bread. Zoë François, co-author of "Artisan Bread in Five Minutes a Day," revisits her famous recipe, discusses why it's sudden;y so popular again, and answers readers' questions.

Duration:00:19:45

Ep. 14: We're Baaaaack!

3/27/2020
Finally. After seven years, Talking With My Mouth Full, hosted by David Leite and Renee Schettler, is back. To celebrate the reboot, Renee and David offer an amuse-bouche of several of David's essays.

Duration:00:23:01

Ep. 13: Memoir Writing

7/22/2015
This episode is a change of pace. Memoirist and writing teacher Marion Roach Smith explains to writers and readers what makes a powerful memoir, by discussing structure, truth, language, character, and so much more.

Duration:07:41:48

Ep. 12: Christmas Celebrations

12/9/2013
Merry, merry. Happy, happy. Christmas is here and the goose is getting fat. That's why we have Hank Shaw, author of "Duck, Duck, Goose," talking about an unusual Christmas goose preparation. Also food writer Dorie Greenspan, pastry chef Christina Tosi, and blogger Joy the Baker share their favorite Christmas cookie recipes. We also have author Maria del mar Sacasa on holidays punches and lifestyle guru Elizabeth Mayhew offering simple but sassy entertaining ideas. Like we said: Merry, merry....

Duration:07:51:25

Ep. 11: Josh Wesson on Thanksgiving Wine

11/19/2013
Josh Wesson is, without a doubt, Bacchus incarnate. He came into the studio to give us a few pointers on what wines to pair with Thanksgiving dinner. Or so we thought. Twenty minutes later, we were entranced and utterly in awe of his knowledge and humor. In this podcast, he offers up wine after wine and wine that work for Thnaksgiving dinner. He discusses sparkling wines, white wines, rosé wines, and red wines--all $20 or under.

Duration:03:23:49

Ep. 10: Thanksgiving Dinner

11/19/2013
Fear not, we have, arguably, one of the finest lineups of Thanksgiving experts to help, soothe, delight, and fortify you. Seattle Chef Tom Douglas serves up remarkable menu ideas. Radio host and author Lynne Rossetto Kasper dishes up some outrageous Thanksgiving disasters and how to avoid them. Bacchus Incarnate Josh Wesson talks wines for Thanksgiving dinner. And etiquette expert John Bridges suggests ways to deal with pesky guests.

Duration:08:47:28

Ep. 9: Kids and School Lunches

10/28/2013
Ah, school lunches. They ain't what they used to be. Kids today are pickier than ever, and school cafeterias aren't exactly bastions of nutrition. Debbie Koenig, author of "Parents Need to Eat Too: Nap-Friendly Recipes, One-Handed Meals, and Time-Saving Kitchen Tricks for New Parents," offers some sound strategies to get your fussy eaters eating.

Duration:00:10:28

Ep. 8: Autumn Cooking

10/15/2013
Autumn couldn't get any finer especially with David Leite and Renee Schettler Rossi talking to author Amy Traverso about cooking with apples; The One and David chat with David Lesniak and David Muniz, owner of London's Outsider Tart bakery; food writer and blogger Michael Procopio reads his essay "Like an Arancino"; and the great icon of Rhode Island, coffee syrup, receives a Leite's Loves accolade.

Duration:05:09:56

Ep. 7: Michael Ruhlman on Schmaltz

9/4/2013
Michael Ruhlman, food writer, author, and vocal advocate for real food and home cooking, discusses his newest treatise, The Book of Schmaltz: A Love Song to a Forgotten Fat. He explains what schmaltz is, how to render it, and how to cook with it. And most surprisingly, schmaltz can be substituted for butter in baked goods. Think a chicken pot pie nestled in a schmaltz crust. Oy.

Duration:00:08:43