From Cloth Oil to Extra Virgin: A History of Olive Oil

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 r...

Imitation is the Sincerest Form of Feasting

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...

Praise the Lard

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 cook...

Throat-Ripping Oil and Wet, Soupy Dough (feat. Adam Leonti of Sofia's)

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 of the California Olive Oil Council at the Good Food Mercantile 2020

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

Cassoulet All Day

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

Whiskey and olive oil

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

Grove and Vine olive oil with Nicholas Coleman

30 generations of Olive Oil - Frescobaldi

In medieval times the term Laudemio indicated the best part of the harvest reserved for the feudal lord.

Steven Jenkins and Dennis Estok

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.