FOOD and WINE with CHEF JAMIE GWEN

01-04-2026 by Chef Jamie Gwen

Puff pastry tips and easy holiday bakes. David Leite stops by for National Cookie Day, and Vicky Bennison shares Pasta Grannies: Comfort Cooking. My Last Bite: Pistachio, blue cheese, and fig puff pastry twists.

Claire Tansey shares her An Uncomplicated Holiday game plan, plus smart make-ahead ideas for a calmer table. Creamy Parmesan polenta kicks things off. My Last Bite: Three-ingredient peanut butter cookies (optional dark chocolate dip).

Scott Conant talks Martone Street sauces and what he’s cooking for the holidays. John Sutton returns with olive oil know-how. My Last Bite: Air fryer coconut macaroons.

Make-ahead holiday breakfasts and brunch ideas to feed a crowd. David Tamarkin of King Arthur Baking Company shares cookie wisdom from The Essential Cookie Companion. My Last Bite: Three-ingredient coconut macaroons.

Robert Schueller highlights winter produce and David Leite shares weeknight comfort favorites. My Last Bite: Homemade Kahlua.

Claire Tansey returns with holiday help from Dinner Uncomplicated and tips for an easier Thanksgiving. My Last Bite: Caramel Pear Galette.

Pyet DeSpain shares the flavors of Rooted in Fire and her Indigenous and Mexican American traditions. My Last Bite: Two-Ingredient Butternut Squash Soup.

Afram Pristine brings fall cheese board inspiration and his favorite seasonal picks. My Last Bite: Pumpkin and Ricotta Toasts.

David Leite talks pasta, meatballs and the dishes everyone loves to cook. My Last Bite: Warm Apples with Maple.

Babette Kourelos talks about her love for baking bread, and Tara Teaspoon shares sweet recipes for the season. My Last Bite: Pumpkin Pie in a Mug — quick, creamy, and comforting

Dorie Greenspan is back with Dorie’s Anytime Cakes, filled with treats for every day. My Last Bite: Three-Ingredient French Toast made with melted vanilla ice cream — easy and delicious.

John Robert Sutton explores food traditions around the world, and Erica Walker shares favorite dishes from Most Requested Copycat Dishes. My Last Bite: Old Bay Chicken Wings — crispy, spicy, and full of flavor.

Tara Punzone brings vegan Italian recipes from Vegana Italiana. My Last Bite: Root Beer Pulled Pork — only six ingredients and packed with flavor.

Gesine Bullock-Prado’s graces the show with her new cookbook My Harvest Kitchen, we’re fishing on Polenta and making Peanut Butter Banana Oatmeal Cookies.

Award-winning chef JJ Johnson explores The Simple Art of Rice and its global traditions and Cocktail expert H. Joseph Ehrmann elevates any drink.

Auyon Mukharji shares Heartland Masala, a fresh take on Indian cooking. My Last Bite: Dulce de Leche Rice Crispy Treats.

Grace Lin shares the stories behind Chinese American favorites in Chinese Menu. David Leite offers simple weeknight recipes and I’m sharing a sweet annd tangy Apple & Manchego Salad.

The sweeter side of barbecue shines with grilled peaches, pineapple, and even bananas turned decadent desserts. Steph Loaiza from Six Sisters’ Stuff shares family-friendly favorites from their new cookbook, 30 Minute Meals, and the Last Bite is an air fryer baked pear.

Brussels sprouts get a makeover with crispy caramelized, buffalo-style, and parmesan-roasted ideas, plus a global tour of olive oil history with Food Archaeologist John Robert Sutton. Bebe Black Carminito's debut cookbook, The Curated Board, is featured, and the Last Bite is an air fryer-baked pear.

Granola turns modern with pantry-clearing tips and cozy snack inspiration. Phillip Ashley Rix shares chocolate mastery from his new book, For the Love of Chocolate, and the Last Bite is spicy grilled coleslaw.

08-10-2025 by Chef Jamie Gwen

Beef cuts, summer grilling, and wine pairings take the spotlight in this flavorful episode. Grilling guru Steven Raichlen returns with fire-fueled inspiration, and Claire Tansey shares easy dinner ideas from her new book Dinner, Uncomplicated. Don’t miss the Last Bite, grilled cinnamon peaches with ricotta and honey.

We're celebrating summer’s best with sweet corn and limoncello-marinated lobster tails. Produce Expert Robert Schueller talks Hatch Chilies and peak seasonal picks.

A Pesto manifesto kicks off the show with fresh ways to use summer’s most versatile sauce and Barbecue Hall of Famer Meathead Goldwyn shares recipes and insights from his new book The Meathead Method. Don’t miss the Last Bite, a pesto chicken salad on a toasted croissant you’ll want to make on repeat.