An ensamble mezcal is made from a number of different agaves — generally whatever has reached maturity at the same time. Or … is it? Maybe there’s a precise recipe that’s been handed down for generations? But how does that work within the confines of nature? We cook the cookbooks...

For decades we’ve seen flavor-wheels for wine, and more recently they’ve been appearing for mezcal. It makes sense, both in terms of market positioning and also trying to define the broad spectrum of different flavors you’ll find in mezcal and other agave spirits. But … what if banana tastes different...

When you think about terroir, you think about a place. But that place is made up of soil, and that soil informs the plants that grow in it. So what does that mean for agave? And what makes soil good, what makes it bad? And, ultimately, what does that mean...

Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week...

As the coronavirus pandemic swept around the world, multiple reports emerged about infected people losing their sense of taste and smell. And since these two senses are crucial for people in the food world, Mariana and Diego reached out to a few of their colleagues and friends in the New...

A conversation with Amy Trubek. Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department...

A conversation with Sybil Kapoor. UK food writer Sybil Kapoor’s recently released book, “Sight Smell Touch Taste Sound”, builds on “Taste”, published 16 years ago. In both, she presents cooking as a sensory practice, one that does not require great skill, knowledge, or willingness to follow a recipe...Only a willingness...

Native Kentuckian, Senior Whiskey Ambassador at Deutsch Brands and, Honorary Kentucky Colonel Joe Rigs (@Drinkswithjoe ) sits down to talk and taste whiskey with us! We talk about the travel that the job entails, the constant growth of line extensions and, support for bartenders over “influencers”. #HRN10Years #DrinkingOnTheRadio Don’t forget...

Join Ethan & guest host Vallery Lomas for an interview with Hetal Vasavada. She's is the founder of the blog, Milk & Cardamom and a former MasterChef contestant who went from being a biochemist to feed media consultant. She consults on recipe development and content creation for culinary businesses. Her...

Women continue to make an impact in Washington winemaking. Kay Simon, Proprietor of Chinook Wines was one of two women in the UC Davis winemaking program in 1976 and has made over 35 vintages in the state. Kerry Shiels earned an engineering degree at UC Davis, but decided to jump...