This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes legendary chef, restaurateur and cookbook author Lidia Bastianich.

Extra virgin olive oil is a delicious, healthy, pantry staple. It can also be a luxury product for special dining experiences. However, most olive oil in the world is low quality and highly processed. What does producing a truly great extra virgin olive oil—from farm to bottle—actually involve?

Although there is archeological evidence and historical writings about olive oil in the ancient world, the popularity, demand, and production of olive oil as we know it today has a very recent history.

An Italian favorite and the curious intersection of bitter times with bitter flavors. 

In this episode, Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Valentina Mussi, also known as @sweetportfolio on social media.

We know and take for granted that foods will look and feel like we expect them to. So it’s especially disorienting when food doesn’t give us that anticipated sensory experience. This week, we’re looking at food that is not as it seems.

This episode was produced in partnership with Discover South Carolina and Charleston Wine + Food.

Listen in as Julie virtually sits down to dinner with Suzy from The Mediterranean Dish to talk about how to get a healthy, seasonal dinner on the table and stock a pantry with

Today we are having a chat with my good friend, Charles Draghi --universally called "Chuck."  Chuck inhabits the rarified strata of top chefs in Boston, mentor to many, revered by diners at his restaurant Erbaluce, and lauded by the critics.

Martha Stoumen did not grow up around wine, but connected with the soil during a trip in college to Italy, studying agriculture. She was drawn to the vineyards and thus began a Vigneron’s view of winemaking.