Get into charcuterie with In the Charcuterie by The Fatted Calf team! This week on The Main Course, Patrick Martins is joined in the studio by Toponia Miller, Taylor Boetticher, and simply "Bailie" to talk about the tradition of cured meats in the United States. Hear about The Fatted Calf's...

Shizue Roche-Adachi is a junior at Yale University majoring in environmental studies with a concentration in food and agriculture. Shizue picked up radio this past fall in a class, quickly finding it to be the perfect medium to tell agricultural stories. This summer, audio recorder in hand, she's working as...

This week on Taste Matters, Mitchell Davis is joined by nutritionist Kristy Lambrou and chef Jeremy Bearman of the renowned and nutritionally focused NYC restaurant Rouge Tomate. Hear how the phrase "Sanitas Per Escam" or "health through food" inspired the concept behind the restaurant and learn how gastronomy and nutrition...

Three million tonnes of liquid gold have been produced this year and no we're not talking about bullion, we're talking about olive oil. From it's first sightings on ancient Egyptian pyramids to the many different styles and pressings today, olive oil has been a staple of life for thousands of...