MTPR

Food Guys

Sunday 11:52 AM - 12:00 PM, Thursday 4:54 PM

From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, the Food Guys illuminate the culinary world each Sunday, in this 10 minute program produced by Montana Public Radio.

The Food Guys have also been featured on NPR’s Weekend Edition Sunday.

The theme song for "The Food Guys," is a Cole Porter song, "Sunday Morning Breakfast Time," played and sung by Porter himself.

 

Ways to Connect

Flickr user, woodleywonderworks

After months of cooking with root vegetables, Jon is desperate for green stuff, but he's reluctant to buy vegetables flown in from thousands of miles away.

Cook And Baker's Two-Pot, Four-Course Meal

Apr 1, 2018

Cook and Baker share one weird trick to keep your teeth white no matter how much coffee you drink. Plus, a recipe for homemade Peeps just in time for Easter. And if you thought Pop Rocks were only for kids, think again. MTPR's Cook and Baker (filling in for The Food Guys) walk you through a DIY, seasonal, 'artisanal,' four-course meal. Listen in now, on the Food Guys.

Adventures In Pecan Pie - With Recipe

Mar 25, 2018
Aldon Hynes (CC-BY-2.0)

“It’s refreshing, in some curious way, to know that you can have failures, even though you ARE one of the Food Guys,” says Food Guy Jon Jackson, after fellow Food Guy (and Baking Wizard) Greg Patent explains why, when Jon stopped by the Patent kitchen recently, there were "dangerous-looking" pieces of pecan pie strewn around.

Do Artificial Sweeteners Induce Glucose Intolerance?

Mar 19, 2018
Sugar dish.
Flickr user, Steve Snodgrass (CC-BY-2)

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature, that mice who were fed artificial sweeteners in their water developed glucose intolerance.

How To Make Pie Crust, The Baking Wizard Way

Mar 4, 2018

Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

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