Farm Fork Food with Chef Eric Skokan. On today's episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan's restaurant Black Cat Bistro in Boulder, CO back in 2009.

I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy's new book, I Like Pig.

Clean Person Resolutions with Resident Clean Person Jolie Kerr: Emily Peterson rings in the new year with a favorite guest of the show, Jolie Kerr!

Christmas Traditions with Hans Rockenwagner. Get in the holiday spirit on the season finale of Sharp & Hot as Emily Peterson is joined by Hans Röckenwagner, author of Das Cookbook: German Cooking . . . California Style.

When did it become ok for people to work for free in the design community? How far can "exposure" really get you?

What is the future of print media? On a special episode of After the Jump Grace Bonney talks about this topic with an esteemed panel of guests in the print publication world.

Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE. This week on Sharp & Hot, hear from the "Sausage Kings", Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago's former meatpacking district.

Artist, filmmaker and internet provocateur Ivan Cash joins Grace Bonney for a discussion on strangers, love and modern technology on a brand new episode of After the Jump. Ivan is the founder of the Snail Mail My Email project and author of the accompanying book.

Foolproof: "Pastry" Author Nick Malgieri & "Delusions of Guinevere" Star Ariana Bernstein Tune in to this week's episode of Sharp & Hot as Emily Peterson is joined by Pastry: Foolproof Recipes for the Home Cook Author Nick Malgieri & "Delusions of Guinevere" Star

On this week's episode of Sharp & Hot host Emily Peterson has a studio full of incredible guests! First, we hear from Eugenia Bone, accomplished food writer and author.