Recipes

I slowly, but surely, over time lost much of my tolerance for spicy, hot foods. For some people, this is one of the many indignities of aging.

This week host Laura Gelfand continues this season's spice theme with a look at something truly hot, a condiment that is ubiquitous on English tables.

There is one ingredient used to flavor dishes that most people like, but some people really, really hate: cilantro.

Host Sarah Berry explores how a food created to discourage excess eventually became one of America's favorite childhood snack treats.

This week host Sarah Berry talks about cayenne pepper, curry powder, and the enormous influence of Indian cuisine on Victorian cooking. Forget the stereotype of bland British food — nineteenth-century Victorians enjoyed a good spicy dish and fiery curry.

Evelyn Funda concludes her mini series with Shakespearean scholar Phebe Jensen. This week learn how understanding the herbal knowledge of Shakespeare can deepen our understanding of his plays.

This week Evelyn Funda continues her conversation with Shakespeare scholar Phebe Jensen on herbal subtexts, or beliefs, that Shakespeare's audience might have already known as they experienced a performance of his plays.

This week Tammy Proctor changes up the theme of spices and herbs by talking about something that is really important in how we flavor foods; that is the lemon.

USU Extension's Professor Emeritus Teresa Hunsaker shares her strawberry recipes for the spring and summer months from strawberry lemonade bars to strawberry BBQ sauce.

Evelyn Funda continues her discussion with Phebe Jensen, a Shakespearean scholar. This week they explore spices and herbs in the use of medicine.