“In a world of glossy food magazines, $50 cookbooks and television hosts who seem to care more about make-up than marinades, a quieter, cheaper and decidedly more old-fashioned way to explore cooking is getting new playâ€? – on the radio, reports Kim Severson in The New York Times. “It’s not like TV, where there’s a celebrity chef and you feel like you could never get through to them,â€? says Talma Guy, who got hooked on radio cooking shows after getting an email answer from Lucinda Scala Quinn, host of a radio cooking show called “EatDrink.â€? Adds Talma: “I feel like the people on the radio, I know them.â€?
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