Jen Morales and Jason Stitt dial in from Cincinnati, Ohio to talk Mixicles, the world’s first frozen home mixology kit (that we know of anyway): how they made it, what they’re working on now, some R D tricks of the trade and the wide array of things you can put these...

On today's episode of THE FOOD SEEN, Dawn Perry has long been creating menus, and trends, as a recipe developer, and all around food stylista. From food editor at Martha Stewart's Everyday Food and Bon Appétit, to driving culinary content at Marley Spoon's meal kit delivery service, to the food...

"Product of Mexico" - an all too common sticker on many tomatoes, peppers, and cucumbers arriving in the USA by the ton, found in your local grocery store. This week on Eating Matters, Kim Kessler and guest co-host Evan Hanczor is on the line with reporter Richard Marosi who is...

THE FOOD SEEN: "The Modern Art Cookbook" with Mary Ann Caws January 6, 2015 11:21 AM On today's THE FOOD SEEN, Mary Ann Caws, a Distinguished Professor of Comparative Literature, English, and French at the Graduate School of the City University of New York, takes an in-depth look at palates...

Curious about vegetable trivia? Tune into this week's edition of We Dig Plants to learn some interesting veggie facts from Rebecca Rupp, author of How Carrots Won the Trojan War. Alice Marcus Krieg talks with Rebecca about the namesake for her book; how did the Trojans use carrots to avoid...

Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they're making with crab apples for Martha Stewart's American Made event. Hear how olives for canning are preserved using huge vats of lactic and acetic acid...

This week on Rooftop Farming with Ben Flanner, Ben checks in with Erin Fairbanks about the end of summer crops, and talks about preparing for fall with cover crops! Learn about the different seeding methods used on the Grange, and how different techniques offer varying germination rates. Find out what...

Started in 2011, Crock and Jar is dedicated to capturing the seasons, to help you eat locally all year round. They also believe in creating unique flavors, using time honored food preservation techniques. Started by Food Preservationist Michaela Hayes, she believes in the sour, sweet, salt and spice of canning...

Mitchell Davis is joined by American chef in Paris Daniel Rose, chef/owner of Spring restaurant in France. He discusses his education in Paris and the parallels between his philosophy studies and cooking. Hear Rose talk about the importance of cooking in French culture and the way in which he came...

On this week's episode of Let's Eat In, Cathy Erway is once again joined by Village Voice food writer Robert Sietsema. Hear Robert and Cathy talk about regional cuisines, specifically in terms of authenticity. Hear about the phenomenon of "bistro-ization" in ethnic foods, and how substituting in local ingredients does...