Best Fishmongers Podcasts (2026)

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Baking School Debrief (part 2) 17:19

Play Pause

2M ago17:19

17:19

Join us for the second half of our debrief on baking school at King Arthur Baking Company … and a taste of what we're cooking up for Thanksgiving.By Just Simply Cuisine

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Baking School Debrief (part 1) 10:25

2M ago10:25

10:25

Brooke and Chris are taking a four-day intensive baking class at King Arthur Baking Company in Norwich, Vermont. It's very Vermont-y here … snow in the air, roaring fires, and good-for-you food. Follow along for a taste of what we're doing, and hopefully you'll get inspired to seek out a King Arthur experience of your own.…

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Growing... Growing... Still Here 6:45

3M ago6:45

6:45

And then there were two. Listen in for Brooke's portion of the Just Simply… Cuisine origin story, and hear a little more our how the new cook book reflects our expansion.By Just Simply Cuisine

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How it Started and What Keeps Us Going 7:12

3M ago7:12

7:12

It's our 30th year teaching cooking, so we want to share the story of how we got started. Imagine, if you can, a world with no internet. Where would you find a cooking class? How would you tell people you had a cooking class to offer? Listen in to find out how that worked, and stick around for some deep thoughts about what sustains us.…

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Youre Invited! A Just Simply Cuisine Open House 6:02

3M ago6:02

6:02

You're invited to our 30th Anniversary Open House and to celebrate Just Simply… Cuisine's new cookbook. Join Chris and Brooke for lite bites and libations Saturday & Sunday, October 25th & 26th, 10am to 2pm. But first, listen to how excited we are about it!By Just Simply Cuisine

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JT5 Fishmonger Knows Best 4:15

7M ago4:15

4:15

This episode is jampacked with deliciousness and it all starts with a conversation between Chris and her local, North Carolina fishmonger. You're definitely going to want to cook this one!By Just Simply Cuisine

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JT5 Vacation Gardens and Baby Greens 4:55

7M ago4:55

4:55

Join Chris and Brooke as they meander from what to do with a garden when you go away for a stretch, through the best baby greens, to a pesto trick that makes for pizza with verdant, springtime pizzaz.By Just Simply Cuisine

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JT5 A Feast of Springtime 5:39

7M ago5:39

5:39

It's like Thanksgiving in June… join Chris and Brooke for a verdant feast of springtime.By Just Simply Cuisine

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JT5 Quirkiest Garden Tricks 4:50

9M ago4:50

4:50

Join the ladies' chat about waking up their gardens and keeping out critters. Spoiler alert: somebody got a tractor.By Just Simply Cuisine

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JT5 Lemon Hacks 4:16

9M ago4:16

4:16

Join in the conversation while Chris teaches Brooke about all her current favorite things to do with lemons. Be ready to learn a lot… from making them last longer to making the most of every part before you compost what's left.By Just Simply Cuisine

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JT5 Still March 4:24

10M ago4:24

4:24

In this Just Take Five, join Chris and Brooke still waiting for March to go out like a lamb… or out at all. They're appreciating some of the things this time of year brings, even while so much is waiting on the other end.By Just Simply Cuisine

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JT5 More Freezer Follies 3:58

10M ago3:58

3:58

Ever reach into your freezer for one thing and find something you forgot was there? It can be a wonderful surprise in the doldrums of winter when you happen upon something left over from the holidays or something summery that you tucked away during the warmer months. Chris and Brooke show some love to the freezer in this Just Take Five… and, by the…

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JT5 March is for Meatballs 4:06

10M ago4:06

4:06

In this Just Take 5, Chris takes us on a quick walkthrough of an easy comfort food for her least favorite month.By Just Simply Cuisine

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JT5 Making Pizza in Panzano 5:30

11M ago5:30

5:30

When visiting Panzano in the Chianti region of Italy, Chris spent an afternoon with Elisabeta and Francesco making pizza and talking tomatoes, mozzarella, and pepperoni. Join in for the highlights in this Just Take 5.By Just Simply Cuisine

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JT5 Brooke and Bill Prepare Paneer 7:11

11M ago7:11

7:11

Nothing beats the mid-winter doldrums like experimenting with new recipes. There's the research, the grocery shopping, the anticipation … and the excitement when (if) it turns out well. Join Brooke and Bill on a cold January afternoon while they make cheese for the first time. This episode is a little longer than 5 minutes, but it was too much fun …

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JT5 We're Back 0:33

11M ago0:33

0:33

Chris and Brooke are back with more Just Take Five from Just Simply… Cuisine. We're trying some new things, dusting off some classic favorites, and having some adventures. Join us for a few minutes when the mood strikes, get inspired, and meet some of our favorite cooking companions. Enjoy!By Just Simply Cuisine

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JT5 Springtime Celebrations and Inspirations 5:23

2+ y ago5:23

5:23

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JT5 The First Rule of JSC 5:10

3y ago5:10

5:10

This one rule always applies, and if you're not already doing it, it will change your kitchen game forever. In this JT5, meet Meg and listen along as she and Chris perfect their New Year's Day feast.By Just Simply Cuisine

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JT5 I Love My Freezer 3:49

3y ago3:49

3:49

Do you love your freezer? Just Take Five with the ladies as Chris magics some stowed-away, frozen treasures into a warm pot of pasta e fagioli. You might end up inspired to like your freezer just a little bit more.By Just Simply Cuisine

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JT5 Cabbage is the New Kale 4:10

3y ago4:10

4:10

Cabbage is having a moment, and Chris and Brooke are here to talk about it. Just Take Five minutes with the ladies to hear why this brassica is trending, how to get it right, and some fun food memories along the way.By Just Simply Cuisine

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JT5 Turkey Coma 3:34

3y ago3:34

3:34

Thanksgiving was perfect, but by now most of us are growing a little tired of turkey. Tune in to this JT5 for a great way to use up the last of that bird and a lot of the other things leftover in your larder without having to eat it one more time … right now.By Just Simply Cuisine

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JT5 Whenever in Doubt 3:57

3y ago3:57

3:57

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JT5 Marrying Summer and Fall 3:22

3+ y ago3:22

3:22

Marrying the seasons is a favorite topic at Just Simply… Cuisine. In this Just Take Five, join Chris and Brooke for a discussion of their favorite recipes that bridge the gap between summer and fall.By Just Simply Cuisine

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JT5 OBX Fish Fry 3:39

3+ y ago3:39

3:39

Just Take Five this week with Chris in the Outer Banks to learn everything you need for a fish fry. From what to ask when you're at the fishmonger to a recipe that can't be beat, Just Simply… Cuisine has got you covered.By Just Simply Cuisine

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JT5 Tomatoes Tomatoes Everywhere 3:43

3+ y ago3:43

3:43

We're talking tomatoes in this end-of-summer Just Take Five. Grab a healthy mix of tomatoes and work along with Chris to make delicious tomato soup, guaranteed to be a tasty comfort food and even a throwback to the warmth of summer as we cool down into fall.By Just Simply Cuisine

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JT5 Blueberry Lime Last Minute Cocktail 2:16

3+ y ago2:16

2:16

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JT5 Vinaigrette and Panzanella 2:28

3+ y ago2:28

2:28

In this Just Take Five, Chris is making a JSC building block Vinaigrette. It's the perfect dressing for a delicious, Tuscan comfort food – Panzanella! And, be sure to make extra … you'll be so happy to have it later in the week.By Just Simply Cuisine

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JT5 Watermelon Gazpacho 1:42

3+ y ago1:42

1:42

In this Just Take Five, Brooke teaches us how to make her favorite summer soup – Watermelon Gazpacho. It's a garden-fresh JSC take on this classic, cool, seasonal favorite often found in Spanish and Portuguese cuisine.By Just Simply Cuisine

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Introducing Just Take Five 0:33

3+ y ago0:33

0:33

Chris and Brooke are excited to share their Just Simply … Cuisine passion in a new way. Introducing Just Take Five (JT5), a mini podcast! Now, you can catch up with the ladies for a few minutes when the mood strikes. They'll record a voice memo whenever something cool happens around the kitchen and share it with you in five minutes or less – it may…

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Season's Eatings 21:42

4+ y ago21:42

21:42

As a new season begins and our second season ends, get ready to "fall" in love. The arrival of autumn welcomes a medley of hearty roots, good gourds, and herbal farm harvests. From the OBX, Chris starts off with helpful advice on when to shop for pumpkins, butternut, acorn, and carnival squash. Then, she and Brooke spice it up with perfect fall pai…

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Rock Star Ice Cream 22:25

4+ y ago22:25

22:25

Ice cream is back in this episode! Chris and Brooke mix it up with veteran Just Simply… Cuisine apprentice and self-taught ice cream creator, Christina Smith. Christina reflects on lessons learned from cooking with our cohosts - and how cooking connects us to one another. (01:22) Together, they reminisce about fun times in the kitchen and exchange …

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Hanging on to Summer 25:22

4+ y ago25:22

25:22

Summer is rolling by, but lobster is rolling in! In this episode, we're dishing buttery, herb-infused lobster on a warm roll. Steamed or sautéed. Buttered or olive-oil infused. Have it your way and toss in some rosemary or tarragon to boot - but don't toss the shells just yet … use them to make a flavorful soup stock! (01:17) Next, Chris and Brooke…

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Pickles, Piccalilli and Preserves 23:17

4+ y ago23:17

23:17

Our summer garden harvest is jarring – and we're jarring the harvest! Brooke's cucumber bounty becomes the base of an awesomely acidic treat: sweet pickles. Her low-sugar version features apple cider vinegar, dill, Vidalia onions and layered spices that offset the sweet and sour flavor. Try saving the brine for veggies that are past their prime! (0…

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Peaches, Peppers and Ice Cream 24:11

4+ y ago24:11

24:11

What's southern, seasonal, and oh-so-sweet? Peaches! Chris and Brooke are serving a full dish of the succulent stone fruit, and they share creative concoctions featuring char-grilled peach halves drizzled with reduced white balsamic. (2:47) Tip of the week: Save those used vanilla bean pods and drop them into your bottle of bourbon for bourbon vani…

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Bacon, Lettuce, Tomatoes … Oh My! 22:27

4+ y ago22:27

22:27

Today, we're serving tomatoes and bacon all day, as we invite you to our summer favorites! Our cohosts discover deals and fresh finds at their favorite farmers markets and reveal the go-to markets in the OBX and New England. (1:10) Tomatillos, anyone? The ladies update us on their latest home garden discoveries. (3:10) If you listened to our pizza …

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La Pasta Nostra 18:27

4+ y ago18:27

18:27

Benvenuto! Join us for a multicourse dish of Italy's mainstay meal … pasta! In our first course, there's nothing 'dry' about dry pasta… Brooke enlivens our tastebuds and unboxes this everlasting ingredient. (1:54) Next, Chris gives us a 101 on cooking al dente. (3:30) A Tuscan detour reveals the proper way to sauce pasta – and a surprising, shared …

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Summer Rubbing, Roasting and Grilling 27:19

4+ y ago27:19

27:19

It's strawberry season! Extend the shelf life of this sweet and juicy fruit with our slow, oven-roasting techniques for preserving your precious perishables. (1:50) Speaking of making it last, we reveal the must-have summertime ingredients in Chris' Memphis Dry Rub recipe. (6:50) Breaking down the brown… Brooke shares her trick for retaining and re…

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All Things Pizza! 29:00

4+ y ago29:00

29:00

Fire up the grill! We begin with secrets for crafting really good pizza, and Chris' trick for achieving a crispier crust just might surprise you. (02:45) Let's talk cheeses, sauces, and toppings! Bring the flavor and make it seasonal with heartier marinara in winter and lighter pesto in the summer. (7:45) Save your parmesan rinds! We toss it in Cop…

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Celebrating Earth Day with 'Mean Green' Salsa Verde 30:49

4+ y ago30:49

30:49

Delicately poached wild salmon is on the menu for this special Earth Day episode! Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00) We're remixing this rustic, refreshing Mediterranean condiment with a pinch of bitterness from coarsely chopped parsley and a dash of red pepper flakes. (…

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Compote, Compost and Cooking with 'Ruthless' Rhubarb 34:27

4+ y ago34:27

34:27

Spring has sprung, and rhubarb has won! In this episode, the versatile ingredient will be broken down … to a compote! Is it a veggie or fruit? How is it used in both sweet and savory recipes? Get inspired to make your own strawberry-rhubarb compote over ice cream! (03:00) Vanilla my sugar! We share a simple tip for tempering vinaigrettes, balancing…

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Marrying the Seasons 34:23

4+ y ago34:23

34:23

Spring is here, the gardens are budding, and our taste buds are fired up for Season 2 of We're Cookin'! In this second season premiere, we're serving a springtime medley of flavor and fun, featuring seasonal cooking tips from host Chris Coppola Leibner, owner of Washington DC's beloved Just Simply… Cuisine cooking school - and introducing our amazi…

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(1) Everyone’s doing podcasts, so... 11:36

7y ago11:36

11:36

Series premiere: Will talks about getting an agent.

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11. The Filmmongers–Aquaman 1:32:02

7y ago1:32:02

1:32:02

Kevin, Matt, and Leo review the content and the science of Aquaman that was recently released. We discuss the good and the bad with a fair amount of debate about how enjoyable the move was.Thanks to Eric Skiff for his 8-bit music piece, Arpanauts, that we use as our podcast music. This is used with a CC BY 4.0 license and can be downloaded at erics…

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10. Winter Is Coming 1:25:56

7y ago1:25:56

1:25:56

Join Kevin, Leo, and Matt as they freak out about it getting cold outside. They celebrate this ever present winter by discussing all the different fishes that live in cold water. This episode begins with a discussion of the death of Stan Lee because it was actually recorded a long, long time ago on the day that Mr. Lee died.Thanks to Eric Skiff for…

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9. A Fishmongers' Halloween 1:09:21

7y ago1:09:21

1:09:21

Join Kevin, Leo, and Matt as they discuss all kinds of creepy, scary, and spooky fishes. In addition to their fishmonger banter, they talk about their favorite Halloween costumes from their youth. Frequent listeners may not be surprised to hear that Kevin and Leo mock Matt because he still dresses up for Halloween every year.…

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8. Podcast Spawning 1:29:46

7y ago1:29:46

1:29:46

Kevin, Matt, and Leo discuss the bewildering array of fish sex and reproduction in our 8th episode. Our discussion ranges from some of the unusual reproductive strategies in the deep sea to the enigmatic sex-change system in clownfishes that would have made Finding Nemo a VERY different movie.Thanks to Eric Skiff for his 8-bit music piece, Arpanaut…

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7. Deep Sea Fishes and Their Glowing What?!? 1:25:35

7+ y ago1:25:35

1:25:35

Kevin, Matt, and Leo tell us what their favorite deep-sea fishes are and talk about their well-founded and wild ideas about deep-sea fishes (emphasizing fishes hanging out in the midwater several thousand feet down). Finally, they go to town on the topic of bioluminescent fishes. Come for the light organs and stay for the debate about the mass migr…

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6. The Filmmongers–Jurassic World: Fallen Kingdom 1:46:49

7+ y ago1:46:49

1:46:49

Kevin, Matt, and Leo review the content and the science of Jurassic World: Fallen Kingdom, that was recently released on blu-ray/DVD/digital film. We discuss the good (more dinosaurs) and the bad...Thanks to Eric Skiff for his 8-bit music piece, Arpanauts, that we use as our podcast music. This is used with a CC BY 4.0 license and can be downloaded…

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5. A Fishmongers' Festivus: The Airing of Grievances 2:32:28

7+ y ago2:32:28

2:32:28

Matt, Kevin, and Leo talk about their ichthyological and scientific pet peeves. We cover biological concerns that range from the plural of fish is fishes (if multiple species) to the overuse of explosive radiations and key innovations. But our complaints aren't limited to biological phenomena because we also take this opportunity to air our grievan…

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4. Coelacanths and Co: The Big, the Small, and the Flabby 1:38:55

7+ y ago1:38:55

1:38:55

Matt, Kevin, and Leo talk about the discovery of the Coelacanth and other cool fishes that have been discovered and described over the last ~50 years that range from the large and strange Megamouth Shark to the debate of what is the smallest living fish: Stout Infantfish (Schindleria brevipinguis) or Paedocypris (Paedocypris progenetica). The episo…