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This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour welcome Bushwick neighbor Daniel Sklaar, founder and chocolatier of FINE & RAW to the show. FINE & RAW is a chocolate company started in a notorious Williamsburg, Brooklyn, originally in an artist loft.

Dave's back for Cooking Issues and he's joined by friend of the show Chris Young of Chef'sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and per

Tune into this week's edition of WORD OF MOUTH with Leiti Hsu to hear Leiti's conversation with sommelier and winemaker Andre Mack. Hear Andre discuss his history in the beverage business, and hear what it's like to be black in the world of wine.

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese staple.

This week on Fuhmentaboudit!, Chris Cuzme invites Chris Pagnotta and Nick Ladd of the New York City Homebrewers Guild into the studio to talk pumpkin beers with the master, Dick Cantwell of Elysian Brewing Company.

The puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink's new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos.

This week's jam-packed episode of Beer Sessions Radio joins us with Josh Bernstein and Jen Schwertman, and together along with Jimmy Carbone they talk about the latest in the craft beer scene.

This week on Chef's Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel & Restaurant Garzon in Uruguay.

This week on Chef's Story, host Dorothy Cann Hamilton is joined by the "Pastry Provocateur", Pichet Ong. Pichet describes how he fell in love with food at an early age and his Chinese upbringing helped encourage his sweet tooth.