chef

Chef Abra Berens walks us through her recipes for cheese soufflé and a winter salad for a Valentine's dinner at home.

Today, we will discuss what Michigan State University has implemented for public safety following the shooting that occurred two years ago. We'll also explore how to create an elegant dinner for two this Valentine's Day. Then, we'll take a look at a restaurant in Ypsilanti called The Bomber, and gain some advice about feedback.

In today’s mouth-watering episode, a look back at some of our favorite cookbooks from Michigan chefs.

Chef Eddie Vargas talks beef, broth, and birria as he walks us through the family recipe that forms the base of his culinary philosophy.

The owner of Ann Arbor's Q Bakehouse talks about the journey of trial and error that led her to fusion cuisine, her quest to recreate the flavors of her childhood, and her tips for incorporating East Asian flavors.

A new podcast from Stateside director Mercedes Mejia brings you behind the scenes with Michigan's most inspiring chefs and culinary talents.

Chef Ken Miller shares his philosophy around preservation, fermentation and waste management in fine dining.

Michigan Public introduces a new podcast all about Michigan's culinary talent, and the stories behind their work.

A discussion on Latino voter turnout for Trump during the 2024 presidential election. Then, an author tells us about her project documenting stories and portraits of Black elders. Lastly, the latest episode of The Dish introduces us to a chef passionate about bringing his Nigerian heritage to Michigan plates.

On today's Stateside, we met with Phoebe Wall Howard to learn about the challenges of knowing when to encourage senior motorists to set the keys down. Then, Emily Pennington joined the show to discuss her recent WSJ article on the U.S National Parks and why Michigan's Isle Royale won the top spot in her ranking. And we visited the chef and owner of Adobo Boy in Grand Rapids.