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Episode 142: Let's Get Real...And Sharp. And Blunt!

On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!


Episode 140: Origins of Food

On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops,...


Episode 138: Chef Leticia's Brazilian Kitchen

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro. Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie...


Episode 137: The Troll Cookbook

This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and...


Episode 136: Pure Food with Kurt Beecher Dammeier

This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for...


Episode 123: Emy Kane of Mobile Kitchen Classroom

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Emy Kane of Mobile Kitchen Classroom. Mobile Kitchen Classroom is a high school program that empowers the next generation of Food Citizens – individuals that understand that their food choices have a meaningful impact and are empowered to advocate for change. Mobile Kitchen Classroom engages students by making connections between food and issues that they care about – culture, the environment, and power. Mobile...


Episode 114: Brooklyn Bread Lab

Find out about the Brooklyn Bread Lab on this weeks episode of Sharp andamp; Hot. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order,...


Episode 113: Chef Sarah Gavigan

What do the music industry and ramen have in common? Tune in to this weeks episode of Sharp andamp; Hot as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living. Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started...


Episode 109: Holiday Cocktails and Singalong with Isaac Gillespie and April Wachtel

On a special and festive episode of Sharp andamp; Hot Emily Peterson has a whole of of fun on air. April Wachtel makes incredible cocktails on-air and talks about the ever-growing beverage community and Isaac Gillespie sings Christmas songs on a Ukulele like youve never heard before. Its a trip! andnbsp;


Episode 87: Jill Donnenfeld

This week on Sharp and Hot Emily starts the show by telling us about a camping trip she went on where she had some interesting experiences with wolves, as well as an update on her sourdough starter. After the break Emily and Anne come back for an interview with cookbook author, Jill Donenfeld, for a discussion about her new book Better on Toast. Jill tells us about her previous books and why writing each was a very strange process for her, as well as how she came to the conclusion to write...


Episode 85: Matt and Emily Hyland

This week on Sharp and Hot Emily hosts solo, and starts the show by humbly bragging about her experience of running the Brooklyn half before introducing her guests, Emily and Matt Hyland of the restaurant EMILY. What makes great pizza, how do you afford opening a restaurant, and how do you balance personal time and work time in the crazy life of restaurant ownership? All this week on Sharp and Hot . This program was brought to you by Bonnie Plants. I think my husband puts so much love into...


Episode 62: Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE

Sausage Kings: Chefs Thomas Rice and Kurt Guzowski of TÊTE. This week on Sharp and Hot, hear from the Sausage Kings, Chefs Thomas Rice and Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicagos former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This...


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