Across America's diverse kitchens and cuisines, peanut butter is perhaps the closest thing to a universal staple. Listen in and learn how it became that way. By Elizabeth Kulas

In this episode of Cooking Issues, Dave Arnold answers questions about rolled meats, and discusses low temperature methods of cooking turkey. After the break, Dave praises Virginia peanuts and explains why they blow all other peanuts out of the water. Then he describes a fantastic method of roasting and salting...

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker...

Everyone has heard about George Washington Carver, and his famous peanut preparations. But did you know that he did not actually invent peanut butter? This week on A Taste of the Past, Linda Pelaccio is setting the peanut butter record straight with author Jon Krampner. Jon recently wrote Creamy ...

Patrick and Ed talk with Sam Edwards of Edwards Hams about the generational tradition of producing Virginia Ham. Also on the show, Curtis Wayne talks about event architecture.