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Iowa Ingredient

Iowa Ingredient
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Blueberries
#102
Antioxident-rich, low in fat, and downright scrumptious, blueberries are the ideal treat. On her search for distinctive Iowa foods, host Charity Nebbe explores how blueberries are grown and used. Join her in Nevada, Iowa where she visits The Berry Patch. Afterwards Charity joins Chef Walter Jahncke in the kitchen to sample some delicious blueberry treats. Finally, Napa Valley isn't the only place in the U. S. making wine these days. Learn about the growth of winemaking in Iowa.


Eggplant
#103
With its mild flavor and range of uses, eggplant is a food for culinary inspiration. Accompany host Charity Nebbe on her farm to table journey throughout Iowa. Find out the complexities of growing eggplant at a Boone, Iowa farm. Then join Charity and Chef Nate Jiroutek in the studio kitchen to create an Eggplant Napoleon recipe that's both delicious and gorgeous.


Chestnuts
#104
Rich in flavor and, unlike other nuts, low in calories, chestnuts are a popular cool season treat. Take a tour of Red Fern Farm outside of Wapello, Iowa with host Charity Nebbe to check out the unique way chestnuts are harvested. Then Des Moines Chef Jason Simon joins us in our studio kitchen to share a twist on a traditional chestnut stuffing recipe.


Beets
#105
Beets are perhaps one of the most polarizing foods available. Everyone has their own opinion. On this Iowa Ingredient, join host Charity Nebbe to learn more about the beet at Table Top Farm in Nevada, Iowa. Then Iowa City Chef Katy Meyer brings new flavors to life by adding a fresh twist to this vitamin packed root. And mobile food is on the move! We'll meet a chef who brings local, organic and fresh to the streets of Sioux City, Iowa.


Peppers
#106



Peppers
#106
From sweet and mellow to blistering hot, peppers take on a range of flavors. They're easy to grow in Iowa's fertile soil; you can freeze them, can them, and they can be used in a variety of recipes. On this episode of Iowa Ingredient, host Charity Nebbe explores the world of peppers. She'll visit a farm northwest of Cumming, Iowa and learn the art of roasting chile peppers. Des Moines Chef Lisa LaValle also joins Charity in the studio kitchen to share pepper preparing techniques and recipes.


Maytag Blue Cheese
#107



Maytag Blue Cheese
#107
Acclaimed by cheese experts and foodies as one of America's finest blue cheeses, Maytag blue cheese is indeed one of the world's greatest culinary pleasures. On this Iowa Ingredient, join host Charity Nebbe on a visit to Maytag Dairy Farm in Newton, Iowa to peek in on some secrets to producing this world renowned cheese. Then Chef Daniel Knowles from Iowa City shares his secret to cooking dishes that enhance the creamy, distinct flavor of Maytag blue cheese. Plus, tailgating at an Iowa vs. Iowa State football game isn't just about camaraderie and team spirit - food is also a popular component!


Iowa State Fair Special
#108



Iowa State Fair Special
#108
Many folks think food is an essential element in almost everyone's Iowa State Fair experience. Stroll around the world famous Iowa State Fair with host Charity Nebbe as she checks out Fair food favorites and new Fair food options. Then take a seat in the Iowa Ingredient kitchen to learn how to make your own Fair-inspired food at home.


Behind the Scenes Special
#109



Behind The Scenes Special
#109
Producing a television show about Iowa food and the people who celebrate it is an incredible undertaking. In order to showcase and cook amazing food, there are many things to consider: lighting, location scouting, content research, video quality, script writing, continuity, editing and so much more. In this special episode, go behind the scenes with host Charity Nebbe and the Iowa Ingredient production crew to see what it takes to make the show.


Kale
#110



Kale
#110
Vitamin packed and nutrient-dense, kale is becoming THE superfood in America. But what do you do with it? On this Iowa Ingredient, join host Charity Nebbe on her culinary tour of Iowa-grown foods as she visits a family farm outside of Dike to learn more about kale's superstar status. Then Chef Tag Grandgeorge, from Des Moines, stops by our studio kitchen to share some innovative ways to cook with this leafy green.


Mushrooms
#111



Mushrooms
#111
The mushroom is an ingredient that comes in an amazing variety of shapes, sizes, and flavors. On this Iowa Ingredient, join host Charity Nebbe as she explores the varied world of mushrooms. Visit Mushroom Mills outside of Columbus Junction to see how one grower is creating a booming mushroom business. Then Des Moines Chef Suman Hoque serves up some unexpected ways to cook with this flavorful fungus.


Beef
#112



Beef
#112
Look across almost any part of Iowa's landscape, and you'll likely see cattle. With stunning Iowa pastures comes the stunning flavor of Iowa beef. On this episode of Iowa Ingredient, we'll visit a ranch in northwest Iowa, where Beth Cathcart raises her cattle with the greatest care and respect . Then Chef Kurt Nyguard, from Mason City, Iowa stops by our studio kitchen to bring us some elegant and flavorful beef recipes.


Aronia Berries
#113



Aronia Berries
#113
To say the aronia berry struggles with popularity is an understatement. Even with a name change from the "chokeberry," its high antioxidant level, and even its versatility in cooking and baking, the aronia berry has never broken into the mainstream consciousness as a go-to food. But some are trying to change that. On this Iowa Ingredient, join host Charity Nebbe to learn more about this native Iowa berry. Then Chef Kevin Scharpf from Dubuque, Iowa stops by the studio kitchen to show what's possible when cooking with aronia berries.


Bison
#114



Bison
#114
Once upon a time, millions of bison thundered through the wild of North America. But by the 1880's, they were nearly wiped out due to overhunting. Today, bison have made a comeback - not in the wild - but on ranches throughout the country. Bison meat has been touted as a less-fatty beef alternative - and has a flavor that many say is similar to beef, but perhaps just a little sweeter. On this episode of Iowa Ingredient, join host Charity Nebbe as we visit Hawkeye Buffalo Ranch outside of Fredericksburg, Iowa. Then Chef Ian Robertson will stop by the studio kitchen to cook delicious dishes with this lean meat.


Brussel Sprouts
#115
It may not surprise you to hear that several years ago, Brussels sprouts were said to be one of the most-hated vegetables in America. But this Barbie-sized cabbage is actually just misunderstood. It can be grown most anywhere and if cooked properly, such as roasting, stir frying, steaming or even boiling - this veggie can be incredibly flavorful. On this Iowa Ingredient, join host Charity Nebbe as we visit Bloomin' Wooly Acres in Nashua, Iowa to learn what's involved in growing Brussels sprouts. Then Chef Paul Durr from Grinnell, Iowa stops by the studio kitchen to show us some unique ways to cook with Brussels sprouts.


Brussels Sprouts
#115



Honey
#116



Honey
#116
One of Mother Nature's hardest workers is the honey bee. On this episode, we'll visit Butters Bees in Burlington, Iowa to check out the life of a beekeeper keeping pace with his busy bees. Then Des Moines Master Chef David Baruthio brings his French culinary expertise to our studio kitchen to inspire us with a couple of delicious recipes using Iowa honey. We'll also meet the dedicated Des Moines area mom who created Farm Baby Foods.


Plums
#117



Plums
#117
Plums are delightful to eat freshly picked from the tree. But as Iowa Chef Tom Skold shows us in our studio kitchen, plums are also a lovely surprise ingredient in main dishes and iced desserts. Plus, host Charity Nebbe discovers some secrets to properly propagating plums when we visit Upstream Gardens in Altoona, Iowa. And we'll discover an inspiring project called "Look, Cook, and Eat!", a culinary tool for folks with special needs.


Bacon
#118



Bacon
#118
In Iowa, folks are fervent about bacon. Love it or hate it, bacon has found a spot on breakfast, lunch, dinner, and even dessert menus across the region. On this episode, the Des Moines Bacon Company showcases bacon at its best. And Chef Walter Jahncke from the famous Northside Cafe in Winterset, Iowa heats up our studio kitchen when he pairs bacon with potatoes in a mouthwatering recipe sure to be viewers' new favorite.

<< previous 30 | 1-30 of 59 | next 30>>






 

Local flavors are always on the menu on Iowa Ingredient.

Join host Charity Nebbe as she journeys throughout Iowa to meet resourceful farmers behind the heartland's distinctive local flavors.

Each episode spotlights a single ingredient, grown and raised by Iowans. Then, talented Iowa chefs transform the main ingredient — ranging from honey and spinach to bacon and broccoli — into beautiful and tasty recipes in a studio kitchen.

The "On the Side" segment showcases food-related event or activity in Iowa — from an ice cream festival to a winery visit.

Iowa Ingredient is produced by Iowa Public Television, and airs as part of Hometown Create, which features locally produced content from Create's member stations.

Find recipes from the series on the Iowa Ingredient website.



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