Cow’s milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and...

Aarón Sánchez and Zarela Martínez talk to their fellow HRN host Carlos Yescas all about Mexican cheese.

When someone you love is sick, sending food is often the first way we show our love and support. It can offer satisfaction and heartiness when a hug is not possible. This was definitely true for Eric Poretsky, a close friend of Meat and Three producer and episode host, Dylan...

On today's episode of Reputation Issues, Dave, Nastassia and The Rest continue to answer listener questions at a blistering pace. First, they dispatch with some follow up questions on toaster ovens and book recommendations: Matt Sartwell gets back to us for books about the workings of restaurant management: Work Clean...

This week on Japan Eats, host Akiko Katayama is joined in the studio by Leonard Phillips, the owner of Ambassador Wines Spirits in Midtown Manhattan. Leonard’s original calling in life was to be a biochemist and ultimately become a physician in the military, but he found his true passion...

This week on Cooking Issues, Dave and Nastassia have an update on their centrifuge, plus questions about slow cooker techniques, curing fish, vacuum-sealing chicken, bean-t0-bar chocolate-making, preparing crème brûlée for Burning Man (you read that right), and more. And tune in next week for another dump meal report from Natty...

The Bedford Cheese Shop's Charlotte Kamin and Nate McElroy join Diane Stemple in the studio to discuss their book - A First Course in Cheese. "In a world where we are so sound bites, and online media, and screens, and short attention spans, it's really nice to see traditions being...

Ever consider studying dairy science? Kaylee Wegner - a senior at South Dakota State University - joins host Greg Blais and guest co-host/cheesemonger Matt Reilly to talk about majoring in dairy production and animal science, and about her recent experience judging at the World Championship Cheese Contest in Madison, Wisconsin...

Recent recipient of the 2015 Wisconsin Outstanding Young Farmers Award, Marieke Penterman of Hollands Family Farm, joins host Greg Blais on today's episode of Cutting the Curd. Marieke and her husband Rolf made their first batch of Gouda in 2006, and have since won numerous accolades and awards both domestically...

Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin...