Sonia and Pedro own a small restaurant in one of the last remaining city markets in Lisbon. Food traditions, preparations, supermarket encroachment and generational attitudes are discussed.

We talk about the wines of Portugal, specifically the regions of Porto, Douro and Alentejo. Paolo Russell Pinto oversees promotions and communication for the Institute of the Wines of Douro and Porto in Portugal.

On today's episode of THE FOOD SEEN, we ship off the trading port of Macau, a city on the Pearl River, an hour's ferry ride away from Hong Kong, China.

Mike Colameco is back from the Philippines this week with a brand new episode of Food Talk!

From dal to samosas, paneer to vindaloo, dosa to naan, today's A Taste of the Past is delving into the history of the food in India.

This week on Native, host Briana Kurtz is taking us to Portugal with Chef George Mendes of Aldea. As a first-generation American born to Portuguese parents, George has fond memories of the elaborate, festive meals his family would prepare while he was growing up.

Ever wonder what kind of meat is in your processed food? Mike speaks about this with Deena Shanker, food writer for Buzzfeed, who looked into the question and found it difficult to get a straight answer.

Nialls Fallon's bar and restaurant Maiden Lane is an homage to the history and culture of American port cities. This week on The Morning After, Jessie Kiefer and Jen Tullock sit down with Nialls to learn about his past work at NYC staple Torrisi, and hear why he decided to open his own space.

Tony DeMarco shares the best olive oils from Spain and Portugal on this week's episode of The Main Course. Patrick Martins welcomes Tony DeMarco of Amphora Products (who provides olive oils for Fairway Market) to talk about the history of olive oil throughout Europe.

On this week's episode of Snacky Tunes, Darin is flying solo while Greg is at Primavera Sound in Barcelona. Joining Darin in the studio is Steven Redzikowski of the restaurant Oak in Boulder, Colorado. Hear about Steven's beginnings in food at a pizza joint in Long Island.