5/2 Chef Mani Niall, Bogart Foundation, Chef Paul on Breakfast for Mom, Capri's Jim & Jeff from Kitchen Nightmares

What's Cookin' Today Hour ONE:

He was Michael Jackson's Private Chef, Mani Niall Tells Us About Just Desserts!

Mani Niall is Executive Chef at Just Desserts, an all-natural bakery distributing traditional American baked goods coast to coast. With 30 years in the food industry as a baker, cookbook author and product consultant, Niall’s first big break came in the early 80’s when Michael Jackson whisked him away as his very first private chef for the concert tour following the release of the all time best selling album, Thriller. Other professional highlights include making edible dessert props for Danny de Vito in Other People’s Money, constructing a 3 foot tall gingerbread village for the millennium celebration at San Francisco’s TransAmerica Pyramid and teaching chefs in the US and Japan how to cook with varietal honeys for the National Honey Board.

In the early 1990’s, Niall captured national press attention when he founded Mani’s Bakery in Los Angeles. Niall’s trademark stylish, organic and healthful baked goods made his artisan bakery a destination for both the stars and the star-struck. Baked goods and diverse sweeteners are Niall’s passion. His first book, Sweet & Natural Baking, (Chronicle, 1996) delves into minimally processed sugars such as maple syrup, fruit juice concentrates and malt syrups. Covered in Honey, (Rodale, 2003), explores the world of varietal honeys in both sweet and savory cooking.

His recent book, Sweet! From Agave to Turbinado (Da Capo Lifelong, 2008), traces the history of exotic and traditional sugars from around the world and the different recipes they inspire. Food & Wine magazine chose Sweet! as one of the top 25 cookbooks of 2009. Niall’s recipes have been featured in many national publications such as Food & Wine, Shape, Elle, Pastry Arts, Eating Well, Longevity, Fit Pregnancy and Vegetarian Times. Niall is a member of the Chefs Council at the Center for Culinary Development in San Francisco and contributes whole grain baking recipes as a Food Editor for Clabber Girl baking powder’s website, www.clabbergirl.com.

Just Desserts has been baking trans fat free since 1974. Their premium desserts can be purchased throughout the U.S. at quality-oriented markets such as Whole Foods, Costco, and other retailers who pride themselves on offering customers their “Just Desserts”.

For more info, go to www.justdesserts.com!

Stacie Hunt, Certified Sommelier, Wine Educator, Journalist Tells Us About Her Work with the Bogart Foundation and Their Upcoming Fundraiser Stacie is an AIS

Certified Sommelier, Court of Sommeliers and Guild of Sommeliers member. She is the on air wine reporter for “Good Food with Evan Kleiman,” on KCRW-FM, Southern California’s flagship NPR station. As the National Wine Examiner for Examiner.com, her column is seen daily at www.examiner.com Hunt is a Co-Founder of Splash Productions (www.splashpros.com), Producers of Wine, Cuisine & Art exhibitions and video productions / documentaries and television and digital marketing for wineries and regions. Within retail, she is an associate partner, Du Vin Wine & Spirits, managing wine education and marketing for this boutique, destination wine shop in West Hollywood, California.

An Emmy-award winning journalist, Stacie produced of the hour-long documentary for the 25th Anniversary of Wine Spectator magazine. She is the national spokesperson for the Baja Winemakers’ Association. Throughout the year she judges international wine competitions in the US and Mexico. She is on the Board of Directors of the SWRA (Specialty Wine Retailers Association). SWRA works within the national courts system, to update laws regarding direct purchase and shipping of wines between wineries, retailers and online and their thirsty customers.

For more info, go to www.bogartfoundation.org!

What's Cookin' Today Hour TWO:

Chef Paul Tells Us How To Make a FABULOUS Breakfast for Mom!

There are as many ways to celebrate Mother’s Day as there are types of moms. But one universally accepted and anticipated perk of being a mom on Mother’s Day is breakfast in bed.

Best breakfast bets for different types of mom’s – whether she’s a healthy, brainy or even a “foody” type. Kids in the Kitchen: Breakfast ideas to help kids of any age prepare – from preschool to high school to adult “kids” Drink pairings: Yes, at breakfast! What goes best with Hollandaise, fruit, even maple syrup? Presentation: serving it up with style. Whether you’re placing everything on a tray or on the table and serving it up warm or cold.

Paul’s Kitchen owner and Executive Chef, Paul McCullough specializes in classic American Cuisine and is known for his simple and down-to-earth approach to cooking, resulting in upscale food that’s not uptight. Originally from the East Coast, Paul lives in Hollywood. has made frequent appearances on both radio & television shows including Extra, KTLA’s morning show, LA Talk Radio and “Out Q in the Morning” with Larry Flick. Paul made his Food Network Debut on The Next Food Network Star and is currently working on a book.

Jim & Jeff are Restaurant Owners of the Capri in Eagle Rock and They Tell Us All About Their Experience on Kitchen Nightmares!

World-renowned chef Gordon Ramsay is back for a third course of the ultimate restaurant revival show where he steps out of his own five-star establishments and travels the country visiting some of the most unsanitary and unsuccessful restaurants in America. For many, Ramsay is their last chance to help turn around their businesses or else they'll be forced to close their doors forever.

Each week, Chef Ramsay will observe the inner workings of the chosen establishment to try and get to the root of the problem causing the business to fail. Along the way, he'll reveal the sometimes harsh and stressful realities of running a restaurant and wastes no time getting down to business as he uses his expertise and professional experience to try and help turn an empty restaurant into the most popular, sought-after venue in town

Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/pages/Whats-Cookin-Today-Radio-Show/180963171920067

4/29 Heirloom LA, Judi Beecher, Chef Fabio, A Trip to Citywalk's Karl Strauss, Movie Guy Steve

What's Cookin' Today Hour ONE:

Chef Matthew Poley Tells Us About Their World Famous Lasagna Cupcakes!

Heirloom LA is a Los Angeles based catering company that loves all things food and food related. Event manager, Tal, got his start at the illustrious Orso in New York where he moved from bartender to manager. Moving west he worked in event coordinating for Akasha, Kitchen for Exploring Foods and Joan's on Third.

After finishing culinary school, Matt worked for Gino Angellini who eventually sent him off to Italy to intern at a three star restaurant in Civitella del Lago outside of Orvieto. Centrally based on a small farm and completely self-contained, it is here where he learned the value of "farm to plate” in which all the pigs and chickens and rabbits ate vegetable scraps from the kitchen and then were left free to roam the property where they were eventually butchered and fabricated making use of the entire animal.

Matt carries on this tradition at Heirloom-LA as he painstakingly seeks out small farms that respectfully and humanely raise their livestock so that you can taste the quality that is not offered in commercial meats raised and processed to maximize profit rather than flavor and integrity. Conversely Tara was a strict vegetarian for ten years. She continues to explore creative protein alternatives that do not include processed substitutions but focus rather on whole grains, nuts, and legumes which she incorporates into desserts when requested. Working at Cake Monkey Bakery, Tara learned how to perfect classic recipes.

For more info, go to http://www.heirloomla.com!

Actress Judi Beecher Tells Us About Her Short Film, "Only in Paris!"

Actress Judi Beecher always loved Paris so it didn't take long for the New York-based actress to make the City of Lights the backdrop of her new short film, "Only in Paris," set to be screened on Friday, April 29 at the New York International Independent Film Festival.

Always wanting to shoot in Paris, Judi put together a film that shows a young woman who catches her fiancée cheating on her, then embarks on a quest to find out whether she is still sexy by going after the hottest man in Paris.

The film is delightful romantic comedy that tugs at the heart and tickles your insides as we follow a young woman's quest for answers. "The main character, Samantha is very quirky, funny, but very driven and we see how far she'll go to prove she's sexy with very interesting results," Beecher said.

ABOUT JUDI BEECHER Judi is known for a variety of roles on film and television, such as prime time's "Law & Order," "Jag," "The Shield," and many others, including daytime dramas such as "The Bold and the Beautiful," and "As the World Turns." She has also been featured most recently as the voice and persona of Det. Madison Paige, in last year's smash hit video game "Heavy Rain." Her film credits include the 2004 remake of "The Stepford Wives," "Four Weeks, Four Hours," and others.

What's Cookin' Today Hour TWO:

Were Visiting with the One and Only Fabulous Chef Fabio!

Italian chef Fabio Viviani was born on October 10, 1978 in Florence. After the need to help out the family and get a job presented itself at the young age of 12 Fabio applied to work in a bakery where first he was told he was too young and then later invited to work nights so that no one would know.in 1992 at age 14 Fabio began working at the very busy Il Pallaio, a casual Trattoria in Firenze, Italy with stellar, Italian comfort food and a 120 seat cover.

An average night in the restaurant proved to be total mayhem as 700 to 800 guests came through each night. Fabio thrived in this high pressure environment and managed to become sous chef by age 16.Between training in Italian and Mediterranean cuisine at IPSSAR Saffi, working with culinary luminaries such as Simone Mugnaini, Alessandro Panzani and Saverio Carmagini, and managing and/or owning serveral restaurants and nightclubs in Italy Fabio found himself a young, well-respected business man in Italy but he was ready for a change.

Fabio moved to Ventura County, California at the age of 27 and now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura Country and Osteria Firenze, a popular Los Angeles Italian eatery. Aside from working in his restaurants Fabio has many projects that he is passionate about– when he’s not busy promoting healthy eating for children, he is also an endorser of Italian mineral water producer San Pellegrino, Bialetti Cookwear, Bertolli Olive Oil, and Santa Margarita Winery.

Fabio Viviani has published two successful cookbooks including the Cafe Firenze Cookbook and an e-book Did I Really Make Breakfast which made it onto multiple Amazon bestseller lists within weeks of release.Fabio is perhaps best known in America for appearing on season 5 of Bravo’s reality series Top Chef and earning a place among the final four contestants. Before he was eliminated from the competition, he was named Fan Favorite. Fabio returned to Bravo in 2010 to compete in their Top Chef All Stars edition.

For more info, go to www.cafefirenze.net, www.firenzeosteria.com, www.fabioviviani.com!

Universal Citywalk Karl Strauss General Manager Kevin Wertsberger Joins Us For an In-Studio Visit!

Kevin Wertzberger is a veteran of the restaurant industry, having worked in the hospitality sector for over a decade. Kevin has worked with Karl Strauss Brewing Company for three years and was recently promoted to General Manager of the Citywalk location. Kevin is an avid craft beer enthusiast, with a soft spot for malty lagers and Karl Strauss's Pintail Pale Ale. The highlight of his job is turning someone on to a beer style they haven't tried before and sharing his passion for delicious beer and food.

Movie Guy Steve Evans Gives us the Movie Hits and Misses!

Steve Evans, the Movie Guy, is going to tell us what we need to run out and see and what we can avoid in the movie theaters, this week!

So, grab your popcorn, folks! Get your movie news and reviews right here on the What's Cookin' Today show! Steve “The Movie Guy” will take a look at what’s hot at the box office and the new films being released this weekend:

Fast Five - Vin Diesel, Paul Walker and Dwayne Johnson get behind the wheel in the latest installment of the blockbuster auto action series.

Hoodwinked Too! Hood vs. Evil -A teenage Red Riding Hood is called upon by a covert agency to investigate the disappearance of Hansel and Gretel.

Prom - A group of teenagers find their lives intersecting and their futures taking shape as they prepare for the biggest night of high school.

Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/pages/Whats-Cookin-Today-Radio-Show/180963171920067

4/28 Childhood Obesity, Dandy Don's Ice Cream, Il Tiramisu, Foley Family Vineyards

What's Cookin' Today Hour ONE:

BARBARA J. MOORE, Ph.D., President of Shape Up America! and Registered Dietition HILARY THESMAR, Ph.D.,Helps Families Fight Childhood Obesity!

According to a new poll of 500 mothers of school-age children, more than three-quarters of moms whose children are overweight don’t recognize this fact and are not taking simple steps to improve their children’s weight status. In light of these disturbing findings, Shape Up America! and the National Turkey Federation are joining forces to show consumers, and especially busy moms, how to “upgrade” favorite meals and family activities so everyone can reap the benefits of taking in less calories.

While there is no single approach to fighting childhood obesity, Shape Up America! estimates that by taking advantage of these meal and activity “upgrades,” families can save an average of 100 calories a day through improvements to family meals and another 100 calories through increased physical activity – or 200 extra calories a day. These savings are considered significant and will result in meaningful health benefits.

BARBARA J. MOORE, Ph.D., is the president of Shape Up America! and a noted expert on the factors behind the nation’s obesity crisis and strategies for healthier eating. She can discuss the findings of a new survey, which shows many moms are not taking some simple steps that will improve their children’s weight status, and how families can easily burn 100 calories in activities that are fun for kids and take little time out of the day.

HILARY THESMAR, Ph.D., is a registered dietitian, food scientist and a working mom. She is an expert in turkey nutrition, meaning she knows how the calories, fat and saturated fat in turkey compare with beef, pork and chicken. She can also discuss ways to “upgrade” family meals, school lunches and after-school snacks and how to “upgrade” restaurant menu selections when families eat out.

Is Ice Cream Your Passion? Dandy Don Will Be Telling Us About His FABULOUS Ice Cream - Available EVERYWHERE!!!

A music biz whiz who promoted (and garnered gold records for) artists such as The Beatles, Elvis, David Bowie, Cat Stevens and John Denver, Don Whittemore established Dandy Don’s HomeMade Ice Cream in 1981. Specializing in sundae bar catering and serving fine restaurants and markets in Southern California, Dandy Don’s HomeMade Ice Cream has been winning gold medals at the Los Angeles County Fair since 1996.

What's Cookin' Today Hour TWO:

We're Visiting with Celebrity Favorite Il Tiramisu with Restaurateur, Peter Kastelan!

Ivo & Peter bring over 30 years of Italian restaurant experience to Il Tiramisù, having owned and operated numerous successful restaurants here in the San Fernando Valley and on the Westside.

They have been featured in Los Angeles Magazine, The Los Angeles Times, The Daily News, Talk, and numerous other publications.

For more info on this restaurant, go to http://www.il-tiramisu.com/!

Foley Family Vineyards Winemaker Leslie Mead Renaud Takes Us On A Grand Tour!

Vintner, William P. (Bill) Foley II, established the Foley Family Wines in 1996, with the acquisition ofLincourt Vineyards in the Santa Ynez Valley appellation of Santa Barbara County. Taking its name from Bill and Carol’s two daughters, Lindsay and Courtney, Lincourt Vineyards quickly established itself as a highly regarded producer of Chardonnay and Pinot Noir.

From there, Bill founded Foley Estates Vineyard and Winery, a specialist in Burgundian varieties located in the Sta. Rita Hills appellation of Santa Barbara County. The acquisition of Las Hermanas Vineyard, formerly known as the iconic Ashley’s Vineyard soon followed. Also located in the Sta. Rita Hills appellation, this esteemed vineyard has provided fruit not only to the Lincourt Vineyards program, but also to critically successful wineries such as Brewer-Clifton, Samsara and Tantara.

With the acquisition of Merus in the Napa Valley, Bill added one of the most coveted “cult Cabernets” in the United States to the FFW portfolio.

Bill bought Firestone Vineyard in 2007. Long considered a destination for visitors to Santa Barbara County’s wine country, Firestone produces an array of Bordeaux-influenced wines in competitively-priced categories.

The addition of Three Rivers Winery expanded the Foley wine portfolio into the Pacific Northwest. Located in Walla Walla, Washington, Three Rivers Winery is recognized for producing Rieslings and Bordeaux variety wines.

Sebastiani Vineyards & Winery in Sonoma, California, which Bill acquired in 2009, became the company’s central headquarters. This pioneering winery, founded in 1904, is one of the most historic producers in the state producing wines from the county’s top AVAs including Sonoma Valley, Carneros, Alexander Valley and the Russian River Valley.

2009 saw additional growth in Napa Valley for Foley Family Wines. A partnership with renowned restaurateur and vintner Pat Kuleto brought Kuleto Estate into the portfolio, adding a highly acclaimed Napa Cabernet producer on a remarkable estate situated high in the eastern hills adjacent to the famed Pritchard Hill growing area.

2009 also expanded the reach of Foley Family Estates to New Zealand with the purchases of the New Zealand Wine Trust. The deal included 247 acres of vineyards in the heart of Marlborough, production facilities and a number of brands including Vavasour, Goldwater, Clifford Bay and Dashwood.

In August of 2010, Bill added one of California’s premier Sonoma county properties to the portfolio: Chalk Hill Estate Vineyards & Winery. Founded in 1972, this 1,236-acre estate in the Chalk Hill appellation of Sonoma County includes 277 acres of vineyards, a winery, hospitality center, culinary garden, residence, stables, equestrian pavilion, sports fields, fishing and swimming ponds, guest houses and wilderness areas. The winery makes limited quantities of celebrated Chardonnay, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, and Syrah, as well as Estate Red, a proprietary Bordeaux blend.

In addition to being a passionate, adventurous vintner, Bill Foley is Chairman of the Board of Directors for Fidelity National Inc. (NYSE: FNF), number 435 on the Fortune 500 roster, and a leading provider of title insurance, specialty insurance and claims management services.

FNF’s three primary operating segments include Fidelity National Title Group, one of the nation’s largest and most respected title insurance companies; Fidelity National Property and Casualty Insurance Group, a nationwide provider of specialty insurance products; and Sedgwick CMS, the leading North American provider of innovative claims and productivity management solutions.

Bill also serves as Executive Chairman of Fidelity National Information Services (NYSE: FIS), number 481 on the Fortune 500 roster, and a global provider of core processing for financial institutions; card issuer and transaction processing services; mortgage loan processing, as well as mortgage-related information products and outsourcing services.

Under Bill’s leadership, FNF was selected in 2004 by Forbes as one of the 26 Best Managed Companies in the U.S. The company has repeatedly been named to Fortune’s list of America’s Most Admired Companies, Forbes’ list of America’s Best Big Companies and selected for Barron’s list of Best Companies for Investors.

An avid and accomplished golfer (Golf Digest’s Top 20 Executive Golfers in the World, 2006), Bill received his B.S. degree in Engineering from the United States Military Academy at West Point, Bill served in the U.S. Air Force, where he attained the rank of Captain. He received an M.B.A. degree from Seattle University and earned his J.D. degree in 1974 from The University of Washington School of Law.

About Foley Family Vineyards Winemaker Leslie Mead Renaud: Leslie was born in Portsmouth, Virginia in 1965. Her father was an officer in the Navy, so the family moved around a fair bit during her early childhood. When Leslie was 10 her father was stationed in Honolulu, where he subsequently retired. After high school, she worked as a SCUBA diving instructor until she made the decision to return to the mainland and pursue her college degree.

Leslie graduated from the University of Michigan with a Bachelor’s Degree in Natural Resources, with an emphasis in aquatic resource management. After school her appreciation for nature led to several years of working for the Forest Service in Oregon, hooting for spotted owls in the forests of Mt. Hood. Next she relocated to California where she worked as an urban forester with PG&E. Leslie’s career path took a significant turn when she applied for a position as a lab technician at Ironstone Vineyards in Calaveras County. She quickly realized the wine industry’s combination of science and artistry was perfectly suited to her own talents and interests.

Committing to a career in winemaking, Leslie moved to Sonoma County to be in the heart of the wine country. There she worked at Clos du Bois, Sonoma Creek Winery, and Hans Fahden Vineyards, adding to her knowledge base and honing her skills. She later moved to Santa Cruz and became the production manager at Bonny Doon Winery. In 2005 she joined Talley Vineyards as an enologist, quickly moving up to Assistant Winemaker, and then was promoted to Winemaker in January of 2007. She joined the Foley Wine Group in August of 2010, assuming her current duties as Winemaker for Lincourt Vineyards.

Leslie is the Chairperson for the World of Pinot Noir, her second time serving in this capacity for the popular Central Coast event. She is constantly seeking to expand her knowledge of wines and winemaking, which has lead to her enrollment in the WSET Diploma Program. Leslie is a fan of the SF 49ers and Peter Gabriel, has sky dived (once), and loves to travel. She enjoys great food (both eating and cooking), extremely cold martinis, dogs (she has two at the moment), the outdoors, motorcycles, and convertibles.

Leslie and her husband Tim currently live in a hundred-year-old farmhouse on 40 acres of vegetable farmland in the Edna Valley.

For more info on the vineyards, go to http://www.foleyfamilywines.com!

Father and Son Alex and Andre Tell Us About Their Restaurant, La Frite Cafe, Which is being Featured on "FOX"'s "KITCHEN NIGHTMARES" This Friday at 8PM!

About La Frite - Sherman Oaks Location After opening its doors over 39 years ago La Frite Cafe Sherman Oaks has gone through an incredible renovation. Renowned Chef Gordon Ramsay and his team have come in and given La Frite a welcomed fresh start. Chef Jean Bellorde has re-joined their amazing crew and has guided them back to our French roots. Offering an array of true French cuisine that owner Andre Ramillon has been dreaming of for years.

About La Frite - Woodland Hills Location After opening its doors over 35 years ago La Frite Cafe has become a staple across Los Angeles. Offering a lively blend of France in the Valley with casual to elegant selections at a great price. Several varieties of French Crepes, jumbo crisp salads, omelettes, quiche, and excellent chicken, steak and fish entrees, not to mention decadent desserts. Daily specials include fresh halibut, rack of lamb, chopped steaks and savory pastas. The Crème Brulee is said to be the best in the Valley!

Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/pages/Whats-Cookin-Today-Radio-Show/180963171920067

4/27 Lemonade Stand, Cooking Thin, Eric Stromer & Cindy Dole, Larry Lipson, Claire Robinson, SP Candie Company

What's Cookin' Today Hour ONE:

Entrepreneur Michael Holthouse is Helping Turn Lemons into Lemonade for Today's Youth!

In 2007, Michael Holthouse taught his daughter and her friend how to set up a lemonade stand. Since then, his entrepreneurial idea has grown to a nationwide project. This year, Lemonade Day expands to 31 cities. By 2013, the program looks to be in 100 cities with one million youth participating. The best part of Lemonade Day is that after covering their expenses and paying back their investors, children are encouraged to open a youth savings account so they may “save a little, spend a little and give a little,” donating a portion of their profits to a local charity of choice; $1.9 million donated to date!

Imagine $6.8 MILLION DOLLARS in revenue from lemonade stands! It’s the ultimate “Business 101” program for American’s teens to learn how to be entrepreneurs and start their own businesses, especially at a time when jobs are more and more difficult to find. “Lemonade Day” and its founder Michael Holthouse are responsible for total revenues in 2010 from lemonade stands in 13 cities totaling $6.8 Million. That’s 5.2 million glasses…and 66,000 kids participating!

Michael H. Holthouse: Michael Holthouse is best known in the business world as founder and President of Paranet, Inc., a computer network services company. As an INC. Magazine Entrepreneur of the Year and a two-time “Inc. 500 Fastest Growing Company” winner, Michael grew Paranet in 6 years to 27 offices, 1600 employees and revenues in excess of $100 million and ultimately sold the company to Sprint in 1997. Since then he has focused on philanthropy, investments and a variety of business interests. Community involvement is an enormous part of Michael’s life and he has served on a variety of children’s and civic boards. His family foundation, The Holthouse Foundation For Kids, focuses proactively on at-risk youth. His philanthropic venture is called Prepared 4 Life which prepares middle school youth for life through fun, proactive and experiential after-school programs infused with life skills, character education and entrepreneurship.

Chef Allison Fishman Tells Us How To Cook Ourselves Thin!

You’ve seen the old refrigerator magnet that says “Never Trust a Skinny Cook!” Well, Allison Fishman, co-author of the bestseller Cook Yourself Thin, contributor to Cooking Light and the co-host of the Lifetime show by the same name, says YOU CAN TRUST A SKINNY COOK. In her brand new cookbook, she teaches home cooks how to stay trim—without giving up the good things in life.

As the co-author of the bestseller Cook Yourself Thin and the co-host of the Lifetime show by the same name, Allison Fishman knows a thing or two about healthy cooking. In YOU CAN TRUST A SKINNY COOK Fishman teaches home cooks how to stay trim—without giving up the good things in life. This book will equip readers with a variety of cooking techniques that allow them to make smart and tasty choices in the kitchen.

Fishman offers up 140 recipes that cover every meal of the day, from soups and salads, to main courses and side dishes—even desserts and snacks! Each recipe includes a complete nutritional profile, so people following Weight Watchers, South Beach, or other programs can easily incorporate these meals into their daily routine. Recipes include handy “Kitchen Tips” that make cooking simple, and “Skinny Kitchen Tips” offer suggestions on how to cut calories without losing flavor.

Allison Fishman is the creator of the Wooden Spoon Cooking School and contributor and TV spokesper¬son for Cooking Light magazine. She is a contributor to the bestselling Cook Yourself Thin and was the co-host of Lifetime’s Cook Yourself Thin and TLC’s Home Made Simple.

Eric Stromer & Cindy Dole Give Us the Latest News from the Kitchen & Bath Industry Show!

From dark finishes in the kitchen and green bathrooms, (we’re not talking eco-friendly, but literally a green color palate), to the Shaker style and silk nickel faucets, the Kitchen & Bath Industry Show (KBIS) will showcase all the most popular and up-and-coming trends for the most important rooms in the house.

KBIS is the world’s largest event focused exclusively on all aspects of kitchens and baths. Year after year KBIS continues to showcase the most innovative and cutting edge products available.

From KBIS this year, celebrity home improvement experts Eric Stromer (HGTV & TLC host and one of People magazine’s Sexiest Men Alive) and Cindy Dole (host of Home Wizards and contributor to Martha Stewart Living Radio) will bring us the most exciting innovations and products from this year’s show.

Eric Stromer is a veteran contractor turned celebrity TV personality/host and one of People Magazine’s ‘Sexiest Men Alive.’ Stromer has won the hearts of millions of viewers nation­wide dishing out home improvement advice on a number of hit TV shows: HGTV’s Over Your Head, TLC’s Clean Sweep, and NBC’s Three Wishes. Currently, his DIY video tips are rated the most popular content on AOL’s Living Channel, with 2 million hits a month. Eric is also an accomplished author with his book Do-It-Yourself Family, A Guide for Busy Parents. This father of three ran a construc­tion company for 20 years where he remod­eled homes for celebrities including Dylan McDermott, Elijah Wood and Jasmine Guy. www.ericstromer.com

Cindy Dole is the host and executive producer of the popular, fun-spirited and inspirational home improvement talk show, “Home Wizards”, on CBS Radio. Named one of the Top 100 DIY Bloggers on the web, Cindy’s home and life improvement advice is syndicated nationally by Tribune Entertainment, and she is a contributor to Martha Stewart Living Radio. She has more than 20 years of broadcast experience as an award-winning radio and television news anchor, reporter and talk show host. www.cindydole.com

What's Cookin' Today Hour TWO:

International Wine Correspondent Larry Lipson Talks About Volpolicella Wine!

Some years ago Valpolicella was a favorite Italian red wine of Americans around the same time Soave was a popular Italian white.

Currently overlooked, this well-made, palate-friendly vino goes very well with pastas, especially those with a bolognese sauce or the choice of the masses, spaghetti and meatballs.

And it's usually quite inexpensive!

Larry found a nice Vallpocella in Costa Rica.

Here's more info on this spectacular wine: Valpolicella is a viticultural zone of the province of Verona, Italy, east of Lake Garda. The hilly agricultural and marble-quarrying region of small holdings north of the Adige is famous for wine production. Valpolicella ranks just after Chianti in total Italian Denominazione di Origine Controllata (DOC) wine production. The red wine known as Valpolicella is typically made from three grape varietals: Corvina Veronese, Rondinella, and Molinara. A variety of wine styles are produced in the area, including a recioto dessert wine and Amarone, a strong wine made from dried grapes. Most basic Valpolicellas are light, fragrant table wines in flavor. These wines can be produced in a nouveau style, similar to Beaujolais nouveau and released only a few weeks after harvest. Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone orrecioto.

Winemaking in the region has existed since at least the time of the ancient Greeks. The name "Valpolicella" appeared in charters of the mid 12th century, combining two valleys previously thought of independently. Its etymology is unknown; it might derive from a Latin and Greekmixture for "Valley of Cellars." Today Valpolicella's economy is heavily based on wine production. The region, colloquially called the "pearl of Verona", has also been a preferred location for rural vacation villas. Seven comuni compose Valpolicella: Pescantina, San Pietro in Cariano,Negrar, Marano di Valpolicella, Fumane, Sant’Ambrogio di Valpolicella and Sant’Anna d’Alfaedo. The Valpolicella production zone was enlarged to include regions of the surrounding plains when Valpolicella achieved DOC status in 1968. In December 2009, the production of Amarone and recioto dessert wines within the Valpolicella DOC received their own separate Denominazione di Origine Controllata e Garantita (DOCG) status.

TV's Claire Robinson Goes Behind the Scenes to Reveal the Secrets of Great Meals that are Incredibly Fast and Incredibly Affordable!

Claire Robinson is one of the biggest stars in food television. On one show, you can see her whipping up dazzling delights with just a handful of ingredients. On another, she provides a culinary play-by-play for TV's biggest chef challenge. How do TV chefs prepare gourmet meals in so little time? How can home chefs do it just as easy? Clare will tell us!

Claire graduated from The University of Memphis in 1999 with a B.A. in Communications. While in college, Claire worked at Maggie’s Pharm where she learned to appreciate the amazing flavors, scents and uses for exotic herbs and spices – a love she applies to her cooking today. Claire gained behind-the-scenes media experience at Memphis’ CBS affiliate, WREG-TV, and at WMC-FM radio. At Tiger Sports Properties, a sports marketing agency, Claire handled marketing for The University of Memphis’ athletic department. In October, 2010, she also became a published author of her very own food book.

For more info go to claire-robinson.com!

Sean Edmondson Tells Us About His Company, SP Candies in Beautiful Santa Barbara!

SP Candie Co. is a brand new Santa Barbara based company that focuses all its love and energy into bringing you a little piece of our family tradition... Ting-a-Lings! They are delicious chocolate treats you will be sure to reach for again and again. These tempting delights are chocolatey and crunchy with a hint of nuts. One is never enough! You’ll be amazed by how much flavor is packed into every bite. Best of all they are handmade with 100% organic and gluten free ingredients!

SP Candie Co. aims to distribute this childhood treat across the nation. They strive to become an American staple that provides our customers with a feeling of warmth and love in every bite. It is their goal to produce and package the very best tasting candy, and to "treat" their customers like family!

For more info, go to http://www.spcandie.com!

Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/pages/Whats-Cookin-Today-Radio-Show/180963171920067

4/26 Chef Anne Thornton, Olympic Gold Medalist Summer Sanders, All About Beef, Twinkie Diet, Monterey Chocolate Company

What's Cookin' Today Hour ONE:

Food Network's Chef Anne Thornton Tells Us More About the Royal Wedding - Including FN's “Royal Icing Weekend” with the Best in Wedding Cake-Themed Content!

Food Network honors the Royal Wedding of Prince William and Kate Middleton with “Royal Icing Weekend” on Saturday, April 23rd and Sunday, April 24th. Special wedding-themed episodes of favorite series will air throughout the weekend, leading up to a new episode of Last Cake Standing and sneak peek of the brand-new show Have Cake Will Travel. Online, FoodNetwork.com has assembled a “how to” guide on throwing an at-home Royal Wedding watch party, along with photo galleries, historical facts on British food, and cake recipes fit for a Queen.

As an expert pastry chef, Anne Thornton shares indulgent recipes for tantalizing treats on Dessert First. Anne demystifies and simplifies the world of pastry and dessert by showing viewers the ins and outs to no-fear baking. From flaky pastries to ice cream cake, Anne’s approachable techniques prove that any home cook can create impressive desserts. Anne studied at the Institute of Culinary Education, and then landed a job in culinary production where she gained behind-the-scenes media skills – a glimpse into her future at Food Network. Anne also worked as a personal chef before joining New York’s highly acclaimed restaurant, The Waverly Inn in 2006, where she honed her skills as a pastry chef and assistant general manager working under notable chef John DeLucie. In 2009, Anne made the move to the exclusive New York restaurant, Hotel Griffou, where she worked as executive pastry chef and event coordinator until June 2010. Anne has appeared on CBS Early Show, Today Show, Nate Berkus Show and Rachael Ray Show.

Visit www.foodnetwork.com/royalicing for more ideas on how to celebrate like royalty.

Olympic Gold Medalist Summer Sanders Gets Us Into Gear for Summer Cycling!

If you think America is just a nation of car drivers, think again. There are 62 million cars in the US but over 100 million bicycles and Americans love to ride them. Biking also beats out buses and mass transit as the second favorite form of transportation and over 41 million Americans get on their bikes each month, according to a Bureau of Transportation Statistics study. And when it comes to exercise, more people ride bicycles in America, than ski, play golf and play tennis combined, and their numbers are rising.

So it’s not surprise that many cities across the US are celebrating National Bike month by having bike tours and Bike-To-Work Weeks and Bike-to-Work Day. Biking blasts about 500 calories an hour, and studies find that cycling for as little as 20 – 30 minutes a day can decrease your risk of gaining weight as you age. In fact, women who bike just five minutes a day gain fewer pounds as they enter middle age than those who don’t. Knowing how to pick out the right style bike and safety gear for your body size and activity is key to having a healthy bike ride, especially now there are so many different types of bikes – mountain, open road, city and all-terrain – as is knowing the safety rules for children, and where they can learn them.

About Summer Sanders: Summer Sanders emerged as one of the most decorated U.S swimmers in the 1992 Olympic Games, and was inducted into the US Swimming Hall of Fame. She is currently an experienced tri-athlete, including biking. Her strong television experience includes being a co-host and correspondent for many shows, including Rachel Ray, ABC Good Morning America, NBC Sports Network, Fox Sports, ESPN and CBS. She’s also been named Special Ambassador for Sports for UNICEF and active member of many non-profit organizations, including Women’s Sports Foundation dedicated to advancing the lives of girls and women through physical activity.

What's Cookin' Today Hour TWO:

Executive Chef Dave Zino, On Behalf of the Beef Check-Off, Gives Us the Complete Beef on BEEF!

As Executive Chef for National Cattlemen’s Beef Association, on behalf of the beef checkoff, Dave is the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development and works very closely with the Checkoff-funded Beef and Veal Culinary Center. While developing concepts and recipes for both the retail and foodservice industries, Dave also works very closely with the Checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

In his role as Executive Chef, Dave wears many hats that run the gamut from industry expert, to public speaker and television personality, to writer. As the culinary authority on beef, Dave helped launch Beef U: A Foodservice Guide to Beef – a comprehensive, in-depth and customizable “train the trainer” program designed to provide the foodservice industry with the latest beef product information and knowledge. He also contributed to the recently published Healthy Beef Cookbook. In November 2007, Drovers – America’s beef business source – featured Dave as the “Dean of Beef University.”

An excellent public speaker and dynamic on-camera personality, Dave is frequently quoted on television and in print. In May 2007, he appeared on the popular Food Network program “Unwrapped” as part of their “On The Grill” episode on making the perfect burger. In addition, Dave travels the country giving presentations on beef to universities, professional organizations, culinary schools and industry groups.

Dave’s writing has been published in Food Product Design and will soon appear in the new book “An Integrated Approach to New Food Product Development.” He is writing the chapter entitled, “The Right Preparation Technique,” which will focus on meeting consumers’ needs with fully tested products and recipes that really work. In 2004, Culinology magazine chose Dave as their “Featured Chef.” Dave holds a Bachelors of Science Degree from Illinois State University and has earned three culinary certifications from Kendall College. He is a member of the Research Chef’s Association and the International Association of Culinary Professionals.

The Twinkie Diet Professor, Mark Haub, Tells Us if We Can Really Get in Shape by Eating Twinkies!

Calories don’t have to be boring… Just ask the ‘Twinkie Diet’ Doc He says - FACT: You WILL lose weight if you burn off more calories than you take in…PERIOD. End of story.

With that said, pull out that spring apparel and summertime bathing suit. If they don’t fit quite the same and you want the new you to look like the old you, a boring diet doesn’t have to be part of the plan. You CAN take off pounds without sacrificing foods and beverages you love.

What’s the secret?

With a PhD in Exercise Physiology and years in the field, Dr. Mark D. Haub will share his expertise on diet and exercise, and that a healthful diet isn’t about rejecting any one food, beverage or ingredient. Rather, it’s about making sensible choices that include consuming a variety of foods such as fruits, vegetables, whole-grains and lean proteins in moderation and ensuring individual nutrition needs are met. That’s why he agrees with the federal recommendations that Americans should aim to balance calories consumed with those burned and increase physical activity.

We're Visiting the Monterey Chocolate Company with Owner Chris Bickel!

Monterey Chocolate Company is a small startup established in 2010 and located in Monterey, CA. All of their chocolates begin with the finest, 100% organic, fair-trade and sustainable ingredients available. They source the majority of their fruits and nuts from local farms, insuring the freshest product possible. No preservatives, refined sugars or extracts are used within their products. They currently feature several truffle collections, each uniquely different and distinct.

Chris Bickel’s 8 years of experience as a chocolatier encompasses all aspects of chocolate making. As the owner of Monterey Chocolate Company, he works directly with customers from the individual to the corporate CEO. Self-taught as a chocolatier and business owner, Chris pursues a superior product that not only brings enjoyment, but also the health benefits of chocolate. Chris lives and works in the Monterey, CA area, and sells his chocolates by participating in the local farmer’s markets, festivals, wholesale and online through the Monterey Chocolate Company web site.

For more info, go to http://www.montereychocolatecompany.com!

Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/pages/Whats-Cookin-Today-Radio-Show/180963171920067