This week on Sharp & Hot, chef Emily Peterson assures us that there truly is no such thing as a dumb question, and tells us some stories about why you should always ask if you're curious.

This week on Eat Your Words, Cathy Erway is joined by the authors of Pok Pok: Food and Stories From the Streets, Homes, and Roadside Restaurants of Thailand: Chef Andy Ricker and JJ Goode!

Welcome to WORD OF MOUTH with Leiti Hsu on HeritageRadioNetwork.org! Leiti, a fixture in NYC dining culture, is joined by #PEOPLEWELIKE Sushi Chef John Daley, live in-studio. This Masa and 15 East alum owns New York Sushi Ko, an 11-seater spot in the Lower East Side.

Jody Williams is cooking up simple dishes straight from the bar at her 'gastroteque', Buvette. This week on The Main Course, Patrick Martins invites Jody Williams into the studio to talk about what makes Buvette special- the details.

Master the art of Southern cooking today on A Taste of the Past! This week, Linda Pelaccio is joined in the studio by Nathalie Dupree and Cynthia Graubart, co-authors of the book Mastering the Art of Southern Cooking. Both Nathalie and Cynthia have had storied careers in the food world.

This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as "Seductions of Rice" and "Burma: Rivers of Flavor".

On today's THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia.

On today's THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal's must, Joe Beef, grace us with their Canadian tongues.

It's Linsanity on A Taste of the Past!! Tune in as Linda discusses the cuisine and culture of Taiwan with Jessica Chien and Joanne Liu, freelance pastry chefs.

This week Erica's mind is in the water. After a few swimming class mishaps, Chefsmartypants decides to make this week's Why We Cook about Manilla clams. Tune in to hear Erica's perfect winter Manilla clam recipe, easy enough to try at home!