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Off the Burner and Lamb - Part One
What's the big deal with New Zealand and lamb? Is there a part of the US that is the lamb capitol? Is spring lamb really born in springtime? These and other burning, or shall we say grilling, questions about lamb answered by Bob Heiss on the lamb episo
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Off the Burner and Lamb - Part 2
Bob continues his exploration of this tender meat that some food forecasters say will eclipse beef as the meat of 2010. This time he includes a nice braising recipe.
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Off the Burner and Trends from 2009, pt. 2
Bob Heiss takes a look at what was popular over the past year and decade. Remember molecular gastronomy? Me, neither. But Bob takes us through one phenomenal or forgettable trend at a time.
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Off the Burner and Trends from 2009, pt. 1
Bob Heiss takes a look at what was popular over the past year and decade. Remember molecular gastronomy? Me, neither. But Bob takes us through one phenomenal or forgettable trend at a time.
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Off the Burner and Holiday Breads!
Deck the halls with loaves of jolly...golden, crumbly, sweet breads. Bob Heiss helps to avoid the common holiday gaffe by explaining the difference between the panettone from Milan and the panforte from Siena. And then, Bob takes us on a tour of interna
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Off the Burner and Quince for the Holidays!
Bob Heiss ramps into high gear with the inclusion of the enigmatic quince. Sure, you can't bite into it, but when prepared the way Bob recommends, it turns into a bright pink paste sweet and savory and good on all sorts of appetizers. Pour a cup of chee
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Off the Burner and Holiday Entertaining!
With Black Friday behind us, we head full steam towards the holidays. Bob Heiss has some tricks of the trade to make every gathering easier and therefore much more enjoyable for hosts and guests alike. Plus some great easy recipes from Domenica Marchett
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Off the Burner Talks Turkey! (Part Two)
Bob Heiss walks you through the best preparation of your turkey for a truly flavorful and moist experience. Plus what wines to pair with your Thanksgiving dinner.
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Off the Burner Talks Turkey! (Part One)
Before sitting down around that table, sit down with Bob Heiss and find out what will really make the turkey more succulent this year. How to cook it so the dark meat is cooked and the white meal is still nice and moist. Tips for stuffing too. This yea
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OFF THE BURNER AND CHESTNUTS
Bob Heiss brings back the staple of holidays of the past, the American chestnut. Bob gives holiday recipe tips. Take a listen and find out the best, and easiest, way to roast them.
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OFF THE BURNER AND OLIVE OIL TASTING!
Bob Heiss brought in extraordinary olive oils from Italy, France and Greece. Join him for a quick trip across the taste buds with these golden gems.
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OFF THE BURNER AND CIDER DAYS!
Cider Days goes on this weekend with tours and pressings and, best of all, tastings of local hard ciders. If you can't get out and enjoy the best the season has to offer, draw yourself a pint and sit down with Bob Heiss as he interviews Judith and Terry
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OFF THE BURNER AND POMAGRANATES!
Cooks Shop Here co-owner Bob Heiss gives the inside story on the curious pomagranate. Is it really the superfood it's become known as? What can be done with this leathery ball of seeds besides savoured as a fruit? Bob gives a recipe or two for reductio
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Off the Burner and Pumpkins - Part One!
What do you do with all that slurry from your pumpkins? Bob Heiss from Cooks Shop Here has an exhaustive list of treats, entrees and side dishes. And how to freeze that pumpkin to keep for more than Thanksgiving.
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Off the Burner with Pumpkins - Part One!
What do you do with all that slurry from your pumpkins? Bob Heiss from Cooks Shop Here has an exhaustive list of treats, entrees and side dishes. And how to freeze that pumpkin to keep for more than Thanksgiving.
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OFF THER BURNER AND PEARS!
The cooler temperatures may make us dread the coming winter but they also mean apples and PEARS! Bob Heiss of Cooks Shop Here speaks with fourth-generation grower Ben Clark of Clarkdale Fruit Farm. His knowledge is vast about all things pears and even i
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Off the Burner Goes to the Fair!
Did you know fairs in Massachusetts are regulated? There are five different levels and it all started in 1803 in Pittsfield with a man named Elkanah. Bob Heiss gives the whole fair story.
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OFF THE BURNER GOES TO THE FAIR!
Did you know fairs in Massachusetts are regulated? There are five levels of them. Bob Heiss knew, of course. He gives a break down of the different kinds of fairs and highlights of the ones still left on the horizon around the Valley.
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OFF THE BURNER AND LABOR DAY GRILLING!
According to Bob Heiss, as the cooler the weather the better the grilling. Bob gives tips on the best rubs for your meats and also a delicious recipe for a flavorful marinade. Fire up the grill and give a listen.
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OFF THE BURNER AND PEACHES!!!
'Tis the season for those golden orbs of fuzz. Bob Heiss talks with Bill Obear of Bear Path Farms in Whately about the real difference between local peaches and those others grown in California. Plus Bob gives a pop quiz to Bill about why peaches haveth
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OFF THE BURNER AND THE ANNUAL STATEWIDE TOMATO CONTEST!
Despite the tomato blight that has laid waste to the tomato crop of the commercial and backyard grower alike, the annual statewide tomato contest had over seventy entries this year. Bob Heiss was on hand as a judge as usual and brings back an interview w
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OFF THE BURNER - ORGANIC FARMING & DELICIOUS SALSAS!
This week, Bob discusses the details of a recently released study out of the UK reporting that organic food has no more nutritional value than conventionally grown food. After that controversial talk, he talks up different cold salsa recipes making use o
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Off the Burner and Height of the Summer Hits Corn and Cherries
Bob Heiss talks up the first corn of the season and gives easy recipes to enjoy it to the utmost. Then after he reads an ode to corn, it's on to cherries. Though they're waning in their growing season, there's still some time to enjoy the sour, the swee
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OFF THE BURNER - MELONS AND BOOZE!
This week Bob Heiss talks about the seasonal delight called the musk melon. It's in the cucumbus family but don't call it a cantalope. In fact, even the melons we do call cantalopes are far from the real thing. Bob explains why. And then in the second
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OFF THE BURNER - Blueberries, Currants and Gooseberries.
Now that we're in the height of summer, despite what the weather is doing, Bob interviews local blueberry grower, Jeremy Schriber of Heath. Following the virtual tour of his blueberry barren, Bob shares the recipe for Blueberry Grunt. It's easy and requ
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OFF THE BURNER & ICE CREAM!!!
It's National Ice Cream Month and Bob Heiss breaks down the stats for one of our favorite guilty pleasures including the one month in the year when the entire world eats the most ice cream...and it's not July. Then Bob talks up one of the best things to
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OFF THE BURNER CELEBRATES THE FOURTH!
Bob Heiss of Cooks Shop Here in Northampton takes us through some seasonal delights to celebrate the height of summer even if the weather isn't cooperating. And then he takes you step by step through the prep of perfect soft shell crabs. Not for the squ
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OFF THE BURNER with Lettuce and Onions
Bob Heiss of Cooks Shop Here gives the background on salad staples lettuce and onions. Get to know the four families of lettuce and find out how to cut an onion without breaking down into tears.
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Off the Burner Tours the Greenfield Farmers Market
Bob Heiss rounds out his early season tour of some of the Pioneer Valley farmers markets with a walk through Greenfield's. Listen in as he works the stalls, getting the inside scoop of one of the longest running markets.
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Off the Burner and MANGOES!
Bob Heiss takes on the exotic mango in this portion of Off the Burner. How to pick a ripe one at the market and, most importantly, how to easily peel it.
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OFF THE BURNER - AMHERST FARMERS MARKET AND SWEET PEAS!
Bob Heiss begins a mini-tour of our beautiful fertile Pioneer Valley with a stop at the Amherst Farmers Market. It's the first of a series of visits to some of the areas best and longest-running farmers markets with interviews with some of our local food
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OFF THE BURNER - ASPARAGUS & MUSSELS
Bob Heiss explains why asparagus are such a high maintenance crop yet very versatile food. Then we make the jump to the estuary where mussels grow. Once deemed a lesser dish than its bi-valve cousin the oyster, mussels are making a comeback as classic p
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Off the Burner with Chef and Author Virginia Willis
Recently in the Valley, award-winning chef and author Virginia Willis visited with Bob Heiss in the studio. Her latest book is called "Bon Appetit, Y'all" and is a wonderful combination of her French training with her Southern heritage. Drop in on the c
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OFF THE BURNER - MEMORIAL DAY GRILLING!
Just in time for the first official grilling weekend of the summer, Off the Burner's Bob Heiss talks up tasty rubs and sauces for your grilling pleasure. He also gives some pointers on how to seal in those juices on your favorite cuts of grilling meats.
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Off the Burner's 10th Anniversary Show Part One
The first half of his 10th Anniversary show, Bob Heiss looks back on a decade on the radio imparting foodie facts and insider commestible information. This show features interviews with New Mexico chile grower Don Bustos, LA County Fair organizer GeorgeG
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Off the Burner and THE EGG!
Bob Heiss discusses the symbol of Spring - The Incredible Egg. Find out the what, why, where & when of using this almost-perfect-food.
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Off the Burner with Karen Karp
Bob Heiss celebrates the week of Earth Day with a conversation with Karen Karp of Karp Resources. She's an expert in sustainability. Karen consults around that issue in regards to our food sources and supplies with everyone from the federal governmentto
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Off the Burner imbibes on Mead
Bob Heiss speaks with Garth Shanyfelt, one of the crazy entrepeneurs behind Green River Ambrosia, a.k.a. mead. Garth explains what it is, how you get it, and the learning curve that comes with brewing.
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Easter with Off the Burner
Bob Heiss waxes about Easter eggs, colored, chocolate and sugar and gives tips on how to get those vibrant color dyes from nature instead of a box.
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Off the Burner and Passover
Bob Heiss and his producer and food buddy Kelsey Flynn talk about Passover and its many traditions and the food rituals involved in the Passover Seder.
Plus they talk about the complexities of the artichoke as it comes into season in the Valley.
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Off the Burner - Ramps and Turnips!
Spring may have arrived but it will still be a few weeks before we start seeing any signs of produce poking its heads through our soil here in the Valley. But down south, spring is busting out all over with the first arrival, the king of stink, ramps. B
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OFF THE BURNER - TIBET
Bob acknowledges the fiftieth anniversary of China taking over Tibet with a show devoted to Tibetan culture, food and living. And he talks a lot about yak butter tea. It's not what you think it is.
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Off the Burner - Gumbo!
Bob and Mary Lou Heiss interview Chef Frank Brigsten of New Orleans famous Brigsten's Restaurant about Gumbo and its importance to the New Orleans community.
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Off the Burner and Citrus!
Eurekas, Lisbons & Meyer Lemons - Winter's Fresh Flavor Sparkle plus a sip of some Limoncello. Listen in for some tart facts including how to freshen up your dog's breath with the toss of a lemon.
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Off the Burner - Chocolate, Pt. 2
The best chocolate, just in time for Valentine's Day. Bob Heiss also gives some of the hard science facts that link chocolate to your libido as well as some liquer elixirs to enjoy for the holiday.
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Off The Burner
