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WGTD's The Morning Show with Greg Berg

4/5/26. Three food-related interviews from the archives

·46 min·4 clips
Greg Berg previews three archival interviews: baking with the CIA, celebrating soup nights, and exploring a chef's potato addiction.
The episode features three separate archival interviews curated by host Greg Berg on The Morning Show. First, Peter Gruling, a professor at the Culinary Institute of America, explains baking as a blend of mystery and science, detailing mixing methods and common errors like overmixing. He highlights his book 'Baking at Home with the CIA', which adapts professional techniques for home bakers. Second, Maggie Stuckey discusses her book 'Soup Night', focusing on how soup nights foster community, with examples like Stanton Street in Portland where neighbors gather monthly. She emphasizes soup's versatility, forgiveness, and pantry staples. Third, Raghavan Iyer talks about his lifelong passion for potatoes, tracing their history from Incan cultivation to global varieties. He explains the difference between floury and waxy potatoes, storage tips, and recipes like chorizo-stuffed hash browns from his book 'Smashed, Mashed, Boiled, and Baked, and Fried, Too'. Each interview provides practical insights, with Berg facilitating discussions on cooking techniques, community, and culinary history.

As heard by us

Three archival food conversations find warmth in careful cooking, neighborhood ritual, and the small pleasures of a shared table.

The Morning Show spends this food-focused hour in three archival conversations, each with a distinct flavor. Peter Gruling, a professor of baking and pastry at the Culinary Institute of America, talks through a home version of the school's professional baking textbook.

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Why you'd press play

You get a food-day trio: home baking with the CIA, neighbors who treat soup night as sacred, and cheesy tater tots tested about half a dozen times.

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