Many Ancient Roman dishes included the use of fish sauce—garum or liquamen—made from fermented fish parts. Sally Grainger, one of the foremost authorities on Roman fish sauce and foods of the Roman era, joins Linda to explain the nuances, differences, and uses of the sauces, as well as other herbs...

What is most commonly known about the food and dining of Ancient Rome comes from vivid—and often fictional—descriptions of exotic foods of lavish banquets of the wealthy. But further study reveals an approachable cuisine of the Mediterranean in ancient times. Farrell Monaco describes how she combines her background in archaeology...

In today's episode of Wild Game Domain, host Chad Pagano begins by praising the profession of butchering. He describes its history in pre-historic society, and why it is such an art. After the break, he tells us about how important butchers were in ancient Rome, and how butchering became a...

Take a journey through food systems on a special in-the-field episode of Taste Matters as Mitchell Davis is recording at the American Museum of Natural History with Museum Curator Mark Norell. Take a virtual tour through their latest exhibit at the museum, "Our Global Kitchen". How did the exhibit come...

John Mariani, Esquire food critic, noted journalist and author of "How Italian Food Conquered the World", is this week's guest on A Taste of The Past. Linda & John trace the history of Italian and Italian American cuisine from the days where pizza ovens were a sign of low class...

You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first...