The Zest Podcast

For Yaniv Cohen, his passion for teaching people about spices all started when his daughter was born nine years ago and he found himself wanting to give her a feeling for the tastes and aromas of his childhood in Israel.

We bring you a special Thanksgiving program featuring some of our favorite stories about food in the Sunshine State. There is a lot to be thankful for here in the land of citrus, seafood, and Spanish flavor with a splash of southern charm.

Chef Joseph Yoon’s idea of comfort food might not be to everyone’s liking. His Honeycrisp apple slices dolloped with Greek yogurt and drizzled with honey are a promising start. But the roasted grasshoppers and superworms strategically poking up from the tangy yogurt take the experience in another direction.

Josh Harris got his start,  as so many beekeepers do, when a swarm of bees landed in his yard. He decided to keep the hive and learn how to tend to the bees, and then added another hive, and another.

The Salvador Dalí Museum in St. Petersburg contains more than 2,400 works by the artist. And the museum’s restaurant, Café Gala, pays homage to Dalí’s native Spain with menu items like serrano ham salad, Spanish omelet and sangria.

When Natalia Lima went vegan eight years ago, she assumed she was destined for a lifetime of dull desserts. But soon, the St. Petersburg baker learned to whip up her favorite confections—minus the animal products. She now sells them at her Curious Cat Bakery. Natalia is even veganizing recipes featured on The Great British Baking Show and posting the delicious results on Instagram.

Sean Sherman is a Minnesota-based chef on a mission to revitalize Native American cooking and culture. His cookbook,  The Sioux Chef’s Indigenous Kitchen, won the James Beard award for Best American cookbook in 2018.

In a special collaboration between WUSF News and The Zest podcast, we're taking a closer look at honey bees.

When Isabel Laessig's daughter left for college, she told her mom that the thing she'd miss most was their Sunday family dinner together.

This week on The Zest podcast we’re talking about some real Florida classics. We learn to make the Columbia Restaurant's signature 1905 Salad. Then, we fast-forward to 1961, when the Junior League of Tampa debuted its Gasparilla Cookbook, which included its prize-winning Florida Orange Grove Pie. And, we’ve got a conversation with celebrity chef Lazarus Lynch, who’s spreading the word about his Southern cuisine using a very modern kitchen staple: social media.

Let's talk meats and sweets: August is nearly over, but there’s still time to plan one last end-of-summer blowout bash. This week on The Zest podcast, get grilling guidance from Ray Lampe, a.k.a. Dr. BBQ. And what’s for dessert? Our contributor Janet Keeler offers ideas from the cookbook Genius Desserts. 

With Labor Day weekend just ahead, The Zest podcast got a last-minute barbeque lesson from Dr. BBQ himself, Barbecue Hall-of-Famer Ray Lampe, at his St. Petersburg restaurant.

This week on WUSF's food podcast, The Zest, we’re talking to some of Tampa Bay’s favorite food personalities.

WUSF's food podcast, The Zest, celebrates cuisine and community in the Sunshine State. Here's what's on the menu for this week's episode...

While Chef Edna Lewis may have passed in 2006, her legendary recipes and love affair with all things Southern led us to explore her cookbook.   She was farm-to-table fresh before that was even a thing. 

Bourbon is having a moment. Not only does the spirit pair well with summer barbecue, but a bottle of the good stuff makes a great gift idea.