Today on The Main Course OG, Emily, Patrick and Trigg are in the studio with Guy Arnone, Executive Chef of Otto Pizzeria and disciple of the great butchers Cesar

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food.

Patrick Martins and Emily Pearson take the Main Course O.G. on the road to the Good Food Mercantile in San Francisco.

This week on The Morning After, host Sari Kamin and Lesley Stockton are joined in the studio by Chef Cesare Casella and Patrick Dollard of The Center for Discovery, an educational and residential facility in the Catskill

This week on The Main Course, Patrick interviews Cesare Casella, world renowned chef from Lucca, Italy, and Dean of the International Culinary Center. Cesare talks about how he was raised in a world where the kitchen was a woman's world, so he had to fight his way in.

This week on Chef's Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella.

This week on The Main Course, Patrick Martins is joined by Dorothy Cann Hamilton, the Founder and CEO of The International Culinary Centers in New York and California, which houses The French Culinary Institute.

Dave, Nastassia & Jack are all alone at an abandoned Roberta's for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck.

This week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail?

It's a family affair this week on The Main Course as Patrick & Katy are joined by a slew of familiar guests alongside some new ones.