Daniel Delaney is bringing Central Texas barbecue to Brooklyn! This week on The Main Course, Patrick Martins introduces the new HeritageRadioNetwork.org "Op Ed" recordings, and invites Daniel into the studio to talk local food, taste, and regional authenticity. Learn why Central Texas barbecue is unique in its combination of German...

Patrick Martins is joined in the studio by two accomplished chefs on this week's installment of The Main Course. First up is Cal Elliott- Chef/Owner of the restaurant Rye in Williamsburg, Brooklyn. Learn about Cal's past as a commercial fisherman in Alaska, and how that work inspired his do-it-yourself ethic...

Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week's Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different...

Parish Hall is defining American Northeast cuisine in Brooklyn! On today's episode of The Main Course, Patrick Martins celebrates his birthday by inviting Evan Hanczor and George Weld of Egg, Goatfell Farm, and Parish Hall into the studio. Hear Evan and George talk about their respective beginnings in the food...

Brady Lowe has a passion for pork! On this week's episode of Meet Your Maker, Rachel Wharton is interviewing Brady Lowe, the mind behind the national food events known as Cochon 555. Cochon 555 is a whole hog cooking event that uses heritage breed pigs exclusively. Learn about Brady's idea...

Annual porkfest, Cochon 555, kicks off its 5th anniversary of celebrating heritage breeds in New York on February 10, with all female chefs: Alex Guarnaschelli (Butter, The Derby), Missy Robbins (A Voce), Shanna Pacifico (Back Forty West), Elizabeth Falkner (Krescendo) and Leah Cohen (Pig and Khao) will compete to be...

Today's episode of THE FOOD SEEN is an "offaly" good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, "Beginnings", is just that, a start to a great meal, as...

On this episode of U Look Hungry, Helen Hollyman is joined in the studio by Nashville chef Robbie Wilson. Robbie has four restaurants in Nashville, including Tavern, Whiskey Kitchen, Kayne Prime, and Virago. Hear about Nashville's blooming culinary scene, and where it matches up against the rest of the country...

When it comes to food, what exactly does Heritage mean? How did Slow Food's Ark of Taste help launch Heritage Foods USA and bring pasture raised pork and Heritage breed turkeys and chickens to the dinner plates of thousands of Americans? Hear the Heritage story from Patrick Martins himself, the...

This week on The Main Course, Patrick Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for "molecular gastronomy". Later in the show, Brad Farmerie stops...