Who knew that there was more for Meathead to teach us about grilling and barbecue? His new book, The Meathead Method, is full of new information, great recipes, and terrific photos. It gives us great tips, clear instructions, warnings of pitfalls, and lots of ideas and explanations. It teaches in a way that makes you want more. Listen. It’s on Tip of the Tongue.

You can learn more about Meathead and his website, full of recipes and other information for perfecting your own techniques.

And read about Meathead on Wikipedia.

New to vegetarianism? Just flirting with it? This book is perfect for you. It is full of delicious food and great ideas. It isn’t about eating a certain way, flavor be damned. It is all about eating delicious and interesting food.

We talk to Laura Lee Flanagan about her new book, Hardcore Vegetarian: Welcome to the Vegedome! She is a lawyer and has a PhD in literature. She is so many things, and she brings all of her talents and her versatility to the food in her book.

The photography in this book is quite luscious. And the recipes are a far cry from the ordinary. You will enjoy cooking from this book.

We are all aware of fair trade coffee. But Non-Fiction Coffee Coffee Company has taken this idea beyond the basics of fair trade. The company wants to have real relationships with the growers and producers. You can learn their stories as you sip your coffee and be a part of appreciating the effort that goes into growing those beans each year.

We speak with Jeff Daniels. He is the Director of Sales and Business Development for Non-Fiction Coffee in Birmingham, Alabama. The beans are available in Birmingham and online.

Award-winning writer, John Birdsall, the author of cookbooks and the biography of James Beard, The Man Who Ate Too Much, has written a new book. What Is Queer Food? How We Served a Revolution. We talk about that very question, about the book and what Birdsall was trying to achieve, and much more. It certainly made me think about food as a way to communicate with the world in the 20th century. Listen. It’s on Tip of the Tongue.

Read more about the concept of queer food. And more about John Birdsall. John publishes a newsletter, Shifting the Food Narrative on Substack, and is on Instagram @john_birdsall.

Beth Le Manach, beloved blogger and YouTuber, publishes under the name Entertaining with Beth. Her new book, Entertaining 101: Recipes Every Host Should Know How to Make, is a delightful roadmap of entertaining without hiccoughs whether you are a beginner or a seasoned entertainer. Listen as we

chat about writing recipes, entertaining, the differences between the US and France, and lots of other things.

If you are already a fan of Beth’s this book is a must-have. If you are unfamiliar with her, you will enjoy the book for what it is, a great beginning entertainment book, and you will be introduced to the charming Beth LeManach.

Kelly Jacques and Samantha Weiss established Ayu Bakehouse in 2022 in New Orleans. They already have a reputation for king cake, competing with bakeries that have been baking king cakes the entire lives of their owners. And this is in a town that takes its king cake seriously.

They have built a business with sustainability of all types at its core. They care about the environment, their customers, their employees, and their own holistic health, while operating a sustainable business.

Listen, it’s on Tip of the Tongue.

Read about their king cake here.

King Cake at Ayu Bakhouse

Fava beans in the Ayu Bakehouse king cake

Ayu Bakehouse801 Frenchmen St., New Orleans, LA (504) 302-7985

In 2001 Paula Johnson, Director of the American Food History Project at the Smithsonian’s National Museum of American History, and colleagues traveled to Cambridge, MA to visit Julia Child as she was planning to relocate to California. She oversaw the installation of the Julia Child kitchen at the Smithsonian. And what began as a temporary exhibit has survived a move within the museum and continues to be a popular exhibit.

The exhibit is so popular that it has its own Fact Sheet on the Smithsonian website.

Paula has written a book about the entire experience with wonderful anecdotes about the journey to where the exhibit/kitchen is today.

Listen to our conversation. It’s on Tip of the Tongue.

Sarah Ahn has presented us with a wonderful insight into her mother’s kitchen. It happens to be a Korean kitchen with exciting dishes and techniques that can be duplicated in your home kitchen. I learned all about new flavors and techniques. I am going back to recipes a second and third time with excitement. And I am exploring websites where I can find appropriate products. What a wonderful way to learn about a culture. And I am inspired to add new flavors to my own table.

You probably know Sarah from America’s Test Kitchen. She shares a lot with us in this book, so we need to honor that work. Listen. It’s on Tip of the Tongue.