Steve Dolinsky's Audio Podcast

Stuck at home over the holiday break with kids? The Kid's Table has the answer: pint-sized cooking classes for 4 - 10 year olds. They also have a bunch of great gifts for the future chef in your life. I spoke with Elena Marre, the founder of the business, about what's coming up in late December.  For more info: www.kids-table.com

Andrew Zimmern has become a fixture on the Travel Channel; his show, "Bizarre Foods" is captivating not only because he puts strange things into his mouth (and swallows them, incidentally) but also, because he's a master at introducing us to new cultures through the natives' mouths. Andrew recently stopped in Chicago, where we went out to Veerasway to nosh on some very good Indian food. I spoke with him about how he got his job, and how the show is produced. For more info about Andrew, go to www.andrewzimmern.com

Holiday season means plenty of baking, and nearly every sweet recipe calls for vanilla. The Nielsen-Massey Company - based in Waukegan, about an hour North of Chicago - is one of the world's leading vanilla processors. As they celebrate the centennial of the company's founding, they have just released a new cookbook, entitled "A Century of Flavor." I spoke with Craig Nielsen, the third generation and C.E.O. about where vanilla comes from, how its processed and how to use it in both sweet and savory recipes.

Mixology Master Dale DeGroff's new book, "The Essential Cocktail - The Art of Mixing Perfect Drinks" has just hit bookstore shelves, and it's an instant classic. DeGroff has spawned numerous mixologists around the country, including Steven Olsen, Julie Reiner and Tobey Maloney. I caught up with him at a book release party inside The Violet Hour, Chicago's true temple of cocktail culture.