On today’s episode we have Guillaume Dupin, Export Manager of Maison Agour based in the Basque country. He's on the program to help us learn more about the Basque gastronomic culture relating to worlds of Ossau Iraty, Petit Agour, and Bayonne Ham. Heritage Radio Network is a listener supported nonprofit...

On this episode Aarón and Zarela are thrilled to welcome Mariana Barrera to dive deep into the topic of Mexican Charcuterie. Mariana and her family run Humo y Sal, a charcuterie in Monterrey, where they prepare a wide variety of meat products as well as mustard, honey, and more. She...

Delicious gifts for gourmands, home cooks, entertainers and curious eaters.

Revisit ingredients you may be overlooking and realize that experimentation is a big part of the joy of eating. First, Michael hams it up, discussing whole hams, ham and bean casserole, and ham salads. You may not have cooked with gooseberries before but the gooseberry fool is a delicious dish...

Hannah Fordin interviews David Yourd of Philosophy Foods and Sam Suchoff of Lady Edison. David co-founded Philosophy Foods to help small producers who were creating superior products but didn’t have the means to effectively promote themselves. Now he works with several business owners including Sam Suchoff, who produces the Good...

This week, we jump right into listener questions, including: how to scale up latke production at home, what to teach to a group of culinary students in Israel and more. Dave waxes poetic about the value of traditional techniques, vents about Amazon.com's vendor services, and gets confused about the prospect...

David Yourd and Karrie Kimble are the husband and wife team behind Philosophy foods. You've likely eaten their products, but may not have heard of their company. They work with some of the best olive oil, vinegar, anchovy, truffle, caviar and ham producers in the world. Tune in as They...

Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including: vacuum distillation, supercritical gas extraction, and the use of Juniper in Gin. Also...

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss the $2.8 million ham, bees in NYC, stealing in the workplace and Danny Meyer’s hospitality-included policy. The Maillard Reaction Segment...

Today on Arts Seizures, the intrepid duo of Edison and Zaremba are back from their global expeditions with shocking tales of adventure!!! If you are looking for the Lewis and Clark of understatement - go somewhere else!!!! But if eating a pizza while wearing a pith helmet turns you...