Kat Johnson and Liza Hamm sat down with participants of the Good Food Mercantile that took place at the Brooklyn Expo Center on Friday, June 29th. From Vermont cheese and New Orleans bitters to Italian capers and Afghan mulberries – there was a dazzling array of culinary delights on display! Take a listen to some of the highlights:

This week on Food Talk with Mike Colameco, Mike is joined by food media power couple Daniel Krieger and Jordana Rothman. Daniel is an esteemed food photographer who shoots for the likes of Eater NY and The New York Times.

Culinary horticulturist Scott D. Appell returns to We Dig Plants to talk about the botanical effects of the Crusades!

On today's episode of THE FOOD SEEN, Alex Cruz, founder/partner/sales rep for Société-Orignal, specializes in Québécois provisions.

Today on Chef's Story, Matthew Lightner comes in to talk about his journey to becoming an executive chef at Atera, New York City.

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week's episode of Chef's Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona.

Gabriella Gershenson recaps the Saveur 100 with Mitchell Davis on this week's installment of Taste Matters. Gabriella is the Senior Editor at Saveur Magazine, and she's in the studio to talk about the difference between other best-of lists and the Saveur 100.

On today's THE FOOD SEEN, all the way in from France, Claude Cabri aka "Miss Lunch", comes to discuss Lunch in the Loft "Un déjeuner autrement á Paris - Another way of having lunch in Paris".

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino.

The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these flavor-packed ingredients into your dishes.