The best olive oil no longer comes from old trees in romantic olive groves. There is a new art and science emerging, and it promises to revolutionize the olive oil industry across the world.

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.

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.

On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary  historian and author who co-wrote three cookbooks with Zarela. This time, they're together to discuss the history and uses of lard.

Buckle your seat belt, we're getting experimental over here. First up, Dave tells how Adam Leonti's bread changed Dave's whole perspective on what bread could be.

Patricia King, the executive director of the California Olive Oil Council is joined by her marketing manager, Wendy Winters.

Jimmy Carbone and Joan Gonzalez (and his daughter Amanda) join us to talk about the upcoming Cassoulet Cookoff, what makes

In another episode from New Orleans, Sother sits down to talk everything travel and whiskey with Nicola Riske.