A Podcast For Cooking Enthusiasts With Something To Say

Now That's a Mouthful is a crowd-sourced podcast about the shared experience of cooking. All listeners can participate as a recipe tester and appear on the podcast! We welcome all skill levels from raw beginners to seasoned pros.

Hosted by Chef Donna Marie Desfor and WITF's Scott LaMar, each weekly episode explores a theme or challenge exposed by our current selection of test recipes and incorporates real feedback from members of our testing community.


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

Thursday, September 7, 2017

Become a fan of Now...

Pasta Shrimp in Tomato Cream

Episode 28: Back Pocket Recipes

Wednesday, August 30, 2017

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...

Firehouse Caesar

Episode 27: Recipe Roundup #6

Wednesday, August 23, 2017

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...

Apple Caramels

Episode 26: Making Caramel

Wednesday, August 16, 2017

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

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

Wednesday, August 9, 2017

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...


Episode 24: Recipe Roundup #5

Wednesday, August 2, 2017

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 –...

French Plantias Tarte Tatin

Episode 23: Shortcuts and Streamlining

Wednesday, July 26, 2017

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...

Marbled Carrot & Parsnip Layer Cake with Honey Cream Cheese Frosting

Episode 22: (Not So) Extreme Baking

Wednesday, July 19, 2017

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...

Red Rooster Sunday Tomato Eggs

Episode 21: Breakfast for Dinner

Wednesday, July 12, 2017

Eggs.  We don’t think much about them except at breakfast.  They’re included in a lot of recipes, but they don’t often get the starring role.  We cooked a bunch of recipes that lead with the egg,...

Matzo Tiramisu

Episode 20: Recipe Roundup #4

Wednesday, July 5, 2017

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...

Episode 19: What’s on your counter

Wednesday, June 28, 2017

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...

Episode 18: Flavorful Fat!

Wednesday, June 21, 2017

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...

Black Bean and Roasted Poblano Quesadilla

Episode 17: Mise en place

Wednesday, June 14, 2017

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....

Beer Brownies

Episode 16: Recipe Roundup #3

Wednesday, June 7, 2017

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...

Episode 15: Balancing Flavors (Sweet)

Wednesday, May 31, 2017

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:...

Episode 14: Cast Iron Cooking

Wednesday, May 24, 2017

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...

Episode 13: Simple Recipes

Wednesday, May 17, 2017

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...

Episode 12: Miso and its Many Uses

Wednesday, May 10, 2017

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...

Episode 11: Recipe Roundup #2

Wednesday, May 3, 2017

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

Wednesday, April 26, 2017

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...

Venison with Cumberland Sauce

Episode 9: Finding New Ingredients

Wednesday, April 19, 2017

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...

A Modern Way to Cook Ten Minute Pancakes

Episode 8: Investment Cooking

Wednesday, April 12, 2017

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...

Venison Perogies

Episode 7: Working with Dough

Wednesday, April 5, 2017

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...

Episode 6: Main Course Salads

Wednesday, March 29, 2017

Become a fan of Now That's a Mouthful and keep the conversation...

Episode 5: Recipe Roundup #1

Wednesday, March 22, 2017

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...

Episode 4: Kitchen Confidence

Wednesday, March 15, 2017

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...

Episode 3: The Voice of a Recipe

Wednesday, March 8, 2017

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...

Episode 2: Kitchen Intuition

Tuesday, March 7, 2017

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...

Episode 1: Recipes Within Recipes

Monday, March 6, 2017

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...