Today on The Main Course OG, Emily Pearson and Patrick Martins are in the studio with special guest co-host Josie Martins!

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in The Weekly Baste Segment.

[audio wav="https://heritageradionetwork.org/wp-content/uploads/2016/04/Tech-Bites.wav"][/audio] What if chefs wrote reviews of their own restaurants? What if competitors reviewed each other? In this episode of Tech Bites, Jenn welcomes founder of Round Table, Andrew Johnson, to talk about the world of restaurant reviews written from the perspective of industry employees.

Three Letters is bringing back French cuisine in Clinton Hill, Brooklyn! This week on Meet Your Maker, Rachel Wharton is joined in the studio by co-owners Pip Freeman and Cam Honsa- Chef and Beverage Director at Three Letters, respectively.

The Main Course returns post-Sandy to bring you the best in food news and culture! On today's episode, Patrick Martins recaps Heritage Radio Network's coverage of Superstorm Sandy, and the storm's effect on the food world.

We've got another Brooklyn-centric episode of Hot Grease! Jack Inslee joins host Nicole Taylor for this week's Food Headlines. Tune in to hear the scoop on the opening of Barclays Center, the hottest new cuisine in Lima, and fried deviled eggs.

There's a lot going on this week on The Morning After! Host Jason Colucci checks in with Jamie Seet of The Spotted Pig to hear about their Gay Pride party, which includes all of you favorite food from The Pig, along with shots delivered by a penis sculpted out of ice.

If you're curious about the processes involved with starting a restaurant, tune in to this episode of The Main Course. Host Patrick Martins revisits Heritage Radio Network's trip to Bonnaroo!

On this episode of U Look Hungry, our hostess Helen Hollyman is joined by Sam Richman of the new Mexican restaurant Gran Electrica located in DUMBO, Brooklyn. Tune in to hear Sam talk about his recent trip to Mexico, and what he learned about Mexican cuisine during his travels.