Iowa Ingredient
Season 10
EpisodeSeason10Episode1009
On this Halloween special episode of Iowa Ingredient, we'll get creative in the kitchen with our own spooky recipes.
EpisodeSeason10Episode1008
On this Iowa Ingredient, we’ll visit an urban Des Moines garden to learn the best ways to grow and maintain dill.
EpisodeSeason10Episode1007
On this Iowa Ingredient, we’ll learn more about pork as chef Dean Lutrell serves up some savory and delicious recipes using this Iowa mainstay.
EpisodeSeason10Episode1006
On this Iowa Ingredient, we’ll learn about collard greens, a flavorful and nutritious staple in many southern kitchens.
EpisodeSeason10Episode1005
On this Iowa Ingredient, we'll visit Milton Creamery to learn how they produce their world-renowned cheddar cheese and chef David Baruthio will bring his expertise as he cooks with this flavorful cheese.
EpisodeSeason10Episode1004
On this Iowa Ingredient, we’ll learn more about turkey as we visit Lucky Star Farm in eastern Iowa.
EpisodeSeason10Episode1003
On this Iowa Ingredient, we’ll head to northeast Iowa to learn more about cantaloupe.
EpisodeSeason10Episode1002
On this Iowa Ingredient, we’ll visit an urban vegetable grower to learn some of the best tips on how to cultivate lettuce.
EpisodeSeason10Episode1001
On this Iowa Ingredient, we’ll visit a farm in eastern Iowa to learn the ins and outs of growing this vegetable, then chef David Baruthio will put a fun spin on the leafy green.
Recipes
We're celebrating our 50th anniversary at Iowa PBS with a cocktail! Quite popular in 1969, this refreshing drink has been around for more than 100 years. The egg white gives it a creamy texture and a smooth head of foam. Cheers!
We find this lard crust method makes a perfect pie crust every time. Do you use lard? Or butter? Shortening?
Here's a fried Brussels sprouts recipe from chef Paul Durr.
The word fondue comes from the French word fondre, meaning "to melt." Originally it applied only to bread and melted cheese, but in 1969 the term encompassed a range of dishes including cheese, dessert and assortments of meats and vegetables cooked in hot oil. It was a fun and memorable way to highlight a special occasion.
This delicious drink has its roots in ancient Egypt and is made from barley, almonds, rice or tiger nuts. Mexican horchata usually includes rice and sugar, sometimes vanilla and always cinnamon.
About the Show
Explore the farms, restaurants, and ingredients that make Iowa food uniquely Iowan. Host Charity Nebbe takes viewers on a journey to discover flavorful Iowa ingredients. From apples to spinach to rhubarb and herbs, each episode features a single Iowa ingredient and treats viewers to a spectacular trip from the farm to the table. Explore where these delectable ingredients are grown in Iowa, learn more about some talented chefs who use local ingredients, and join Charity in the kitchen to savor some delicious recipes.
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