Real People. Real Kitchens. Real Food.
Now That's a Mouthful  Podcast

Now That's A Mouthful is a crowd-sourced podcast about our shared experience of cooking. Each episode is filled with ideas and information, stories and helpful hints, all designed to make your experience in any kitchen a better one!  Our community of recipe testers drive each podcast’s content, as they cook and comment their way through our specially curated list of recipes and cookbooks.

Join Chef Donna Desfor and Cherie Krause, as they guide you into your kitchen, through a variety of new and different recipes, and serve up deliciously entertaining chatter that helps you navigate the often crazy world of food, beverages - of all kinds, and entertaining.

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Episode 29: A Look At What We’ve Done!

As we wrap our first season of Now That’s a Mouthful, we take a look back and revisit some of the best cooking experiences, recipes and learning that this podcast gave us.

Become a fan of Now That’s a Mouthful and keep the conversation going by joining us on Facebook.

We encourage you to share pictures of your cooking and taste-testing adventures on Instagram by using #nowthatsamouthful or by tagging Now That’s a Mouthful. Also be sure to follow the official Now That’s a Mouthful Instagram account for more photos, news, and a look behind-the-scenes.

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Episode 28: Back Pocket Recipes

Everyone has, or should have, a handful of “back pocket” recipes.  These are the recipes that are tried and true in your kitchen; these are the recipes that consistently cook-up great and taste delicious.  We’ve found a few new recipes that our testing community loved that just might be worthy of “back pocket” status!

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Episode 27: Recipe Roundup #6

It took 7 months but we finally hit upon an all-star line-up of recipes!  We tested 15 new recipes from 5 very different cookbooks and all but one recipe rated 4.0 or higher.  We even had our first 5-star rated recipe.  We loved every minute in the kitchen this month but that didn’t stop our testers from asking questions and trying different ways of doing things.

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Episode 26: Making Caramel

We’ve cooked caramel three times with three very different approaches.  Is there an easy or foolproof way to make caramel?

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Episode 25: Gluten-free, Vegan, and Food Allergies, oh my!

Gluten-Free, Grain-Free, Vegan and the whole host of dietary preferences along with common food allergies can send any one into meltdown.  Whether you eat within specific dietary parameters by choice or by need, today’s modern kitchen is (and possibly should be) more ready than you think to handle a variety of eating and dietary parameters.

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Episode 24: Recipe Roundup #5

The good recipes and the bad recipes both teach, inspire, and help you focus on the ultimate goal – being a better cook in your kitchen.  This month our testing community – you might say – had their share of both.

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Episode 23: Shortcuts and Streamlining

There are lots of ways to shortcut a recipe that help you save time, and maybe even streamline your prep.  We just don’t want to sacrifice flavor or the end result by doing that.  We’ve got some ideas, tips and even ingredients to share that will help short cut recipes so you can still have those delicious meals but in less time.

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Episode 22: (Not So) Extreme Baking

For some, baking is as easy as… pie!  For others, (like me) we’re lucky if we have something that’s edible!  We tackled a couple of cookbooks that promise fabulous results – both with cookies and with cakes and brownies.  For the most part, we nailed it.

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Episode 21: Breakfast for Dinner

This month’s group of recipes tackles some pretty tough baking recipes – long and complex with magnificent results.  We took a look at different ways to use matzo as an ingredient and then looked at cultural cuisine through two VERY different lenses. First, celebrity chef Marcus Samuelsson’s Harlem melting pot of fusion flavors and blogger Robyn Stone’s quick easy spins on Southern home-cooking classics.  All of these recipes easily passed our muster, though not all without quite a bit of commentary from our testing community.

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Episode 20: Recipe Roundup #4

This month’s group of recipes tackles some pretty tough baking recipes – long and complex with magnificent results.  We took a look at different ways to use matzo as an ingredient and then looked at cultural cuisine through two VERY different lenses. First, celebrity chef Marcus Samuelsson’s Harlem melting pot of fusion flavors and blogger Robyn Stone’s quick easy spins on Southern home-cooking classics.  All of these recipes easily passed our muster, though not all without quite a bit of commentary from our testing community.

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Episode 19: What’s on your counter

We talk about kitchen gadgets almost every week, but what about our small electrics?  There are so many!  And, so many that do the same or similar job… or do they?  We’ll look at hand mixers and stand mixers and food processor and blenders.  Do we need them all?  Where do we store all this stuff?  And, how do they save us time?

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Episode 18: Flavorful Fat!

Fat is the vehicle to get flavor across our taste buds.  We tested a lot of recipes with bacon and bacon fat is one of the most flavorful fats out there.  Learn what you can do with this delicious fat, how to clarify it so you can keep it on hand!

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Episode 17: Mise en place

Mise en place or “everything in its place” is the first step to any recipe – get everything out and measured and ready to go.  This helps set you up for success in the cooking process.  There are other benefits to mise en place, too.  Learn what they are what our testers have to say about working through a recipe.

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Episode 16: Recipe Roundup #3

We cooked from a book designed to help ANYONE become a better cook and from a book intending to change the way we think about cooking in our homes.  Then, we tackled some small-batch desserts that had most of our testers saying… this is small batch?!  We learned a lot, asked a lot of questions and, as usual, our testers had a lot to say about what we were cooking!

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Episode 15: Balancing Flavors (Sweet)

There are some tastes and flavors that we seem to gravitate toward and want to include in our food whether they’re included in the recipe or not.  This episode we’ll focus on the taste of sweet:  where we miss it, where we want to add it, and how to do it to keep all the flavors in balance.

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Episode 14: Cast Iron Cooking

One of the most versatile pans in our kitchen is cast iron.  As much as they are versatile and functional, many of them have stories and history attached.  Do you have one?  Where did you get it?  What do you cook in it?

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Episode 13: Simple Recipes

Who says recipes have to be long and wordy?  Some of our most delicious meals are those that don’t require a lot of ingredients or a lot of effort.  We cooked three very simple recipes from a very simple little cookbook with great results!

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Episode 12: Miso and its Many Uses

Miso – as an ingredient – frequently appears in recipes, and yet it seems to be an ingredient a lot of people haven’t cooked with.  Miso isn’t a new or newly popularized ingredient, though we have had trouble finding it.  Learn where to look for miso, and get some great tips and recipes on what to do with that miso once you have it.

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Episode 11: Recipe Roundup #2

We cooked from a range of cookbooks this round.  We learned a lot, asked a lot of questions and had a lot to say about what we were cooking!

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Episode 10: So you want a little sauce with that?

Sauce-making is as easy as adding a little water and some herbs to a pan.  Really?  Yes, Really.  We’ve got one great recipe to share that makes its own sauce in the pot, and a couple of great ideas how to turn those brown bits in the bottom of your pan into a delicious little pan sauce.  Just like a pro.

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Episode 9: Finding New Ingredients

It seems in today’s modern recipes, we’re required to make more than just one trip to more than just one grocery store or market.  What are these strange and difficult to find ingredients?  And how are we supposed to know where to find them if we don’t know what they are???

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Episode 8: Investment Cooking

From bread doughs and pasta doughs to roasts and braises; to breaking down fresh ingredients so we can cook them up; slow-cooking and sous vide…, some of our recipes require a lot of our time.  What makes a cook want to invest so much time on a recipe, or for that matter, in the kitchen?  Is the investment ultimately worth it?

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Episode 7: Working with Dough

We used a lot of dough in our testing – for breads, for buns, and for dumplings, like pierogis!  Some testers had trouble, and some did not.  Whether you are a seasoned veteran or making your first attempt at a homemade dough, there’s a lot to think about.  So how do we level the playing field and give ourselves the best chance for success when our recipe calls on us to make a dough?

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Episode 6: Main Course Salads

Time for clean, healthy eating and our testing roster was filled with 4 different salads. This got us wondering: what really makes a great salad?

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Episode 5: Recipe Roundup #1

Our testing community has been busy cooking from a number of cookbooks and providing insight into their cooking. Each month we recap our testing experience: find out what we are cooking from – what recipes we loved, what we learned and what sent us back into the kitchen in search of answers.

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Episode 4: Kitchen Confidence

How to be more confident in the kitchen.   It’s one thing to cook for yourself…but what about inviting guests over and ensuring every aspect of the meal is the right temperature when it’s time to eat?

Correction: The Veggie Stuffed Flounder Sheet Pan Recipe is contained in SkinnyTaste Fast and Slow.

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Episode 3: The Voice of a Recipe

Based on the feedback we receive from our Testing Community, we’ve noticed that many of our testers are critical of the approach and voice of the recipes. In this episode we discuss who writes cookbooks these days and why they are all so different.

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Episode 2: Kitchen Intuition

If we learned anything from our first round of testing it’s that we LOVE to change or tweak recipes! So we ask, what makes for a good recipe? Are there any recipes that you don’t have to change? Why change it? How do you know to change it? Why write recipes if they’re going to be changed anyway?

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Now That's a Mouthful

Episode 1: Recipes Within Recipes

In a lot of contemporary recipe writing, component recipes usually appear either as a side bar recipe or a quick addition that you make while the primary recipe cooks. They are the hidden gems of the dish. Typically, these recipes appear as sauces, dressings, seasonings, sides or accompaniments to the primary recipe. But, at least in our testing experience, it’s the component recipes that made us take notice.

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Become a fan of Now That’s a Mouthful and keep the conversation going by joining us on Facebook.

We encourage you to share pictures of your cooking and taste-testing adventures on Instagram by using #nowthatsamouthful or by tagging Now That’s a Mouthful. Also be sure to follow the official Now That’s a Mouthful Instagram account for more photos, news, and a look behind-the-scenes.

Become a fan of Now That’s A Mouthful and keep the conversation going by joining us on Facebook.

We encourage you to share pictures of your cooking and taste-testing adventures on Instagram by using #nowthatsamouthful and #mouthfulpodcast or by tagging us @NowThatsAMouthful.  And, be sure to follow the official Now That’s A Mouthful Instagram account for more photos, news, and a look behind-the-scenes.