Natalie MacLean pairs food and wine and Erin Ergenbright reads her essay Table for One.

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Oysters while shellfish are at their best, and coming in from the cold with your favorite hot toddies.

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The perfect autumn drink: Tom Oliver's artisanal perry from Herefordshire, England, theolivers.org.uk.

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Andy Smith, editor of the Oxford Companion to American Food and Drink, talks about "American" food from Native Americans to diner slang.

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Nancy Leeson goes "Knee Deep in Her Refrigerator" and we go behind the scenes with IKEA kitchens.

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Andreas Viestad, host of New Scandinavian Cooking, celebrates crayfish season in Scandinavia.

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Martin Amada of the Samui Institute of Thai Culinary Arts (SITA) introduces us to key ingredients and explains how and what to order when it comes to salads, noodles, and sweets.

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25th Anniversary of the Silver Palate with Julee Rosso and Sheila Lukins, and David Leite on the bittersweet achievement of being a supertaster.

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Joan Peterson, author of Eat Smart in Peru, introduces us to regional specialities and provides an introduction to ordering common food in the market or in a restaurant.

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Aliza Green on ideas for cooking with mint; celebrating foodie dads all season.

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Anne Bramley talks with Jacques Pepin and Alissa Altman, from Leite's Culinaria, gets philosophical about New England grillers.

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Spring rhubarb, foraging for dinner, Indiana tastes great.

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Undiscovered deliciousness with watercress and entertaining farmers' markets

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Sebastien Cannon from The French Pastry school with an introduction to everything you need to know to navigate the French pastisserie.

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Wisconsin cafes, favorite eateries around the Midwest, and the secrets of Waukesha waters

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Easter, Symbolic, delicious eggs and feasting for Shakespeare's birthday

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Laura Werlin, cheese expert and author of several books on the subject, explains 8 key cheese styles, cheesemaking terminology, and suggestions for what you need to know to make good decisions at the cheese counter.

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Roast lamb and artisanal sheep milk cheese for Easter and the early days of food on the radio

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Matzoh in the Southern US and celebrating the rites of spring

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Bridgette Thorpe of the Matterhorn Restaurant puts you in the know for a later winter meal with explanations of fondue styles and equipment as well as setting the record straight on a few myths and traditions.

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Eating locally in winter, Horlick's, Korean food in Chicago

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Marty Christy of seventypercent.com on beans, percentages, plantations, and ingredients.

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Tamales for Candelaria and an alternative Mardi Gras

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Aquavit for a cold winter night and Victorian skating party

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Culinary diversity in Chicago; artisanal prosciutto and Michigan wine, Wisconsin butter, Ari Weinzweig from Zingerman's, Terese Allen, and Greg Christian

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Understanding our favorite baked goods.

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Karen MacNeil on sparkling wine, champagne, cava, and more

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Dorie Greenspan and Baking: From My Home to Yours and look back at the food trends of 2006

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Stilton for the holidays and a winter buffet in white

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Our gift show with ideas off the beaten path to bring tastes of the past into your kitchen today.

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Nigel Slater and Kitchen Diaries, David Leite on food publishing, and Sandy Oliver on food history

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Nichola Fletcher on her venison farm and the history of venison and Ken Albala on game in Renaissance Europe

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Cooking with chestnuts and a hosting Baking Potluck

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Andy Smith, author of The Turkey: An American Story

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Katie Hill on the history of Halloween and Claudia Alarcon on Day of the Dead today

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Marcus Samuelson and The Soul of a New Cuisine, trends from around the globe, food history news

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JK Scrumpy cider and a pumpkin-inspired menus

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Ronnie Cummins, the National Director of the Organic Consumers Association, on organic, grass fed, free range, and more terms to help you navigate the grocery store.

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Cameron Hughes wines, Maria Sinskey on cooking with grapes, and Tom Standage on the history of wine

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The End of the Line by Charles Clover and a Medieval Michaelmas goose

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William Grimes of the New York Times talks about supper vs. dinner, the mysteries of the entree, and lots of other finds from historical New York menus

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Tiffin boxes in Bristol England, Indian food delivery in the Bay Area, Cornish pasties in Michigan's UP

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Charles Martell on Heirloom Plums from England and Julia Child's Birthday

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Jay Selman of Grape Radio on home smoking tackling beef brisket and tips from Mia Littlejohn on what a good butcher can do for you

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Steven Raichlen discusses the difference between barbecue and grilling plus styles and methods around the world

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Brooke Dojny on food in Maine and Joe Carlin on the history of the clam plus clamshacks, clambakes, chowder houses, and lobster pounds

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The Creamery at Pennsylvania State University and How to Host an Ice Cream Social

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a jello revolution: creams, flummeries, champagne gelatin, and horseradish jello; medieval jellies, erotic jellies, and centuries of jellies in every shape, flavor, and color

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The lowdown on 500 years of pastry terminology and the science behind baking with fat with guest Harold McGee

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Roger Yepsen's new book, Berries, and easy entertaining with garden parties.

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The first in a series of new shorts in which we serve up a new culinary term to listeners each month. From a la mode to zabaglione, these small bites tickle your tastebuds and enhance your foodie vocabulary.

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Rose Levy Beranbaum on cakes and Nichola Fletcher on the history of wedding feasting

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A Portuguese festival, street food around the Mediterranean, and a visit to a French market along with a review of Mangoes and Curry Leaves

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Justin Spring-The Itty Bitty Kitchen Handbook for cooks in 21st century apartments launches us into a look at the kitchen through history and around the world.

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Asparagus and Going Dutch on a Dinner Party

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Easter candy for adults and celebrating a traditional Seder with stories and recipes

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Spring lamb and celebrating a food hero's birthday

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Sauerkraut, sauerkraut, and more sauerkraut; listeners' favorite comfort food; eating through the winter on the 19th-century American frontier

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The Chocolate Connoisseur by Chloe Doutre-Roussel and a different way to spend Mardi Gras with pancakes

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What's Your Food Sign; Simply In Season cookbook review; the history of romantic French dining

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braises, roasts, and casseroles; history of the TV dinner; book interviews: Lydie Marshall and Slow Cooked Comfort; Laura Shapiro and Something From the Oven

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Winter citrus and Burns Night Supper

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