Episode 250: Scandinavian Cooking

Some of the world's most intriguing cooking comes from a place where the living hasn't always been easy. It's Scandinavia, and Norwegian food authority Andreas Viestad, author of Kitchen Light, takes us there. He shares his recipes for Spicy Gravlaks with Aquavit and an interesting "Mock" Aquavit.

The Sterns are knocking back oyster shooters with oyster burger chasers at Pacific Oyster in Bay City, Oregon.

Culinary forager Ari Weinzweig reveals the secret to selecting the best salami and ham and gives us his recipe for Spanish Salad with Oranges and Olive Oil. Ari's new book, Zingerman's Guide to Good Eating, hits bookstores soon.

The always original Calvin Trillin expounds on the wine ways of Kansas City and a little-known bond linking Mogen David with Chateau Lafite.

Christopher Kimball, editor and publisher of Cook's Illustrated magazine, tells us how to avoid dry, tasteless chicken breasts. His delicious recipe for Pan-Roasted Chicken with Mustard and Sherryillustrates his technique. Christopher's latest book is The Kitchen Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150 Foolproof Recipes.

We'll learn how to make our own garlic powder from Herrick Kimball, author of The Complete Guide to Making Great Garlic Powder, and the phone lines will be open for your calls.

Broadcast dates for this episode:

• September 13, 2003 (originally aired)

• September 18, 2004 (rebroadcast)