On today's episode of THE FOOD SEEN, Ned Baldwin, son and grandson of a fisherman, chef/owner of Houseman restaurant in Lower Manhattan

Anyone that says that they don't like to eat fish have probably only ever eaten tilapia, which is the worst fish ever according to Erica Wides on this week's episode of Let's Get Real.

On today's THE FOOD SEEN, Chris Fischer is a 12th generation Martha's Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts.

If Sicilian wine piques your interest - today's episode of In the Drink is for you! Hear from wunderkind wine guy George Hock, Wine Director and General Manager of the newly opened Barchetta. Barchetta, Italian for ‘little boat' captures the charms of the Mediterranean seaside.

Dave Arnold and Nastassia Lopez get fishy on this week's edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish.

Ben Sargent and Peter Kaminsky met on the piers of New York City. They teamed up and wrote The Catch, a book of sea-to-table recipes. Tune into this episode of Eat Your Words to hear Cathy talk with Ben, Peter- and Ben's alter ego, Doctor Klaw.

Harold McGee joins Dave Arnold and Nastassia Lopez in the studio for today's edition of Cooking Issues! Harold and Dave team up to tackle some listener questions regarding circulators, food aroma, fruit preservation, and more! Why does orange juice taste so terrible after brushing your teeth?

This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt.

Erica reminisces about the "dark, clubby, upholstered, fish-and-cocktail-sauce smelling, Mad Men-esque" Elk Hotel and Restaurant and begins a journey into the world of Soft Shell Crabs.