Beatrice Ughi founded Gustiamo more than 20 years ago in The Bronx with the goal of introducing New Yorkers to “real” Italian food. Her importing business disrupted existing models by serving consumers directly (in addition to retailers and restaurants). She talks with Dylan Heuer about why it took until later...

Nancy Harmon Jenkins is simply one of the great food authorities in America. She’s also one of the great storytellers, as you will hear. Nancy is the author of 8 books and counting and too many articles to count. From her two home bases in Tuscany and Camden, Maine, she...

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. Master miller David (pronounced Daveed) Garci-Aguirre and educator Lisa Pollack, explain how Corto, and other olive...

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? Armando Manni...

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. The designation of Extra Virgin did not occur until 1960, which was the beginning of the modern...

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. We’re peeling back the layers of texture, taste...

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. First, Anne guides us through...

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. Then Adam and the crew run through a variety of listener questions, all read by friends and frenemies of the show. Topics include milling...

Patricia King, the executive director of the California Olive Oil Council is joined by her marketing manager, Wendy Winters. Together they discuss what the COOC seal means, the role of guilds in empowering small farmers, and whether olive oil has terroir. HRN On Tour is powered by Simplecast.

Jimmy Carbone and Joan Gonzalez (and his daughter Amanda) join us to talk about the upcoming Cassoulet Cookoff, what makes a great cassoulet, and the history behind the dish. HRN Happy Hour is powered by Simplecast.