Remember the headlines a few weeks back, when the World Health Organization categorized red and processed meats as cancer-causing?

Turns out, the techniques you use to prepare your meat seem to play into this risk.

For those who like to try new recipes at Thanksgiving, let Clay Dunn and Zach Patton be your guides. They're the couple behind the food blog, The Bitten Word, and every year before the holiday, they scan 10 leading food magazines to identify recipe trends.

Editor's note: A version of this story originally ran in November 2014.

The countdown to Thanksgiving has begun. And for those of us who already feel short on time during a regular week, the pressure is on to figure out just how to squeeze in all that extra shopping, prep work and cooking ahead of the holiday.


Chicken andouille, schnitzel, tiramisu and more are on the subject list for students attending a culinary class starting next week at West Kentucky Community and Technical College in Paducah. Kate Lochte speaks with Chef Patrick Fletcher about the five-week course on Sounds Good.

Kate Lochte speaks with Shannon Smurthwaite, author of "Mormon Mama Italian Cookbook" on Sounds Good. They talk about her inspiration for writing the cookbook, capturing the recipes form her family heritage, and how her Mormon faith has influenced the writing. Shannon is looking for an original pasta recipe in honor of National Pasta Day October 17. Winners get a copy of the cookbook and are featured on her website

New Cookbook Simplifies Indian Cooking

Aug 23, 2013

Raghavan Iyer arrived in the United States in 1982 with a tin of Curry Powder and a bottle of red pepper flakes. These spices helped the day-to-day cooking in the dorm kitchen of his college to remind him of home. Experimenting with what he could find in a mainstream grocery store, Iyer learned to create the complexity of the Indian flavors he craved. And he grew a respected career in teaching others how to cook this way. Workman Publishing, New York, has published Chef Iyer's Indian Cooking Unfolded, A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less. Kate Lochte has more with Chef Raghavan Iyer.

Chefs Duel at Kenlake State Resort Park

Apr 1, 2013

Please note: Due to technical difficulties during the interview, we boosted amplitude levels in post-production.

Shirley T. Johnson of Twilight Theatre Productions is putting on "Two Kentucky Dueling Chefs" at Kenlake State Resort Park on Friday, April 12 at 6 p.m. The chefs prepare full dinners of two different cuisines in front of you. Reservations are due to 270-436-2399 by Wednesday, April 10. 

For most of American history, early spring meant a feast of shad. That tradition has faded, but young chefs are trying to slip the ritual back onto plates.

The earliest Americans from from Florida to Nova Scotia caught shad by the basketful as they swam back from the sea to spawn in their home rivers. The fresh, silvery fish was most certainly a delight after winter's dreary fare. The American shad's Latin name is clue to its allure: Alosa sapadissima, or most delicious herring.