Ramps-A rare spring delicacy, the rampoin bellflower, or more commonly: ramps. Guest Richard De Wild of Harmony Valley Farm.

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Parsnips-The surprise of parsnips for spring Guests: Cookbook author Aliza Green, Richard de Wild of Harmony Valley Farm, Hugh Manheim of Manheim Farms.

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Ben Zimmer of Oxford Univ Press talks about a century of new food words and the social revolutions that spawned them.

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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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Las Posadas in Mexico, St. Lucia Day in Sweden, Hanukkah in Algeria and Iraq, and Hogmanay in Scotland. Recipes for Swedish gingerbread, spiced wine, and St. Lucia buns as well as Iraqi potatoes with cilantro and almond date balls.

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Food games and trivia; cocoas, ports, and puddings; gifts from small farmers and for small farmers; homemade gifts from the kitchen

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Delicious chocolate desserts, tips for the best pie crust, history of the cookie in America and a club devoted to British puddings, three new cookbooks and the great bakers behind them

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Foraging for food in the woods south of London; tasting British regional cuisine; the Scotch Malt Whisky Society; recipes for Cullen Skink, Yorkshire Parkin, and Cornish Pasties

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Whether you long for colonial inspirations, Victorian traditions, or 20th century innovations, this episode is your guide to a historically inspired meal. Guest: Sandy Oliver, co-author of Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie.

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Cooking up the taste of the season: Pumpkins, Cranberries, Apples, Wild Rice, and great spices like cinnamon, nutmeg, and cloves. Step-by-step making caramel at home and a recipe for cranberry cream muffins.

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500 years of Indian food from the Moghuls to the British; the globalization of Indian food in the 21st century; hot Indian restaurants in London and their secret recipes; Indian tea from Darjeeling to Assam. And don't forget the Walkers shortbread giveaway!

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Feed gives away Walkers shortbread. Braised pork shoulder with grapes in a WWI crock; Rachel Laudan on Victory Gardens and post-war desserts; Jennifer Wilkins on food citizenship and food security; and your ideas for homefront drinks.

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Russell Cronkhite and his cookbook A Return to Family Picnics, menus for autumn picnic, tailgate party, or outdoor meal of cordon bleu subs; Robin Campbell and Mary Ellen Hern-history American picnics; Tim Elliot picnic wine

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Making the most of today's bounty by storing it for the future. Sue Shephard's Pickled, Potted, and Canned; June Taylor and her amazing historically-inspired line of preserves; and Tim Elliott from Winecast on wine as the preserved grape.

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The tastes, trends, food, and fads that have revolutionized the way we eat: exploration, the printing press, ice, measuring cups, organic awareness, ancient grains, cooking at home, small farms, and even more big ideas. Sherri Brooks Vinto's The Real Food Revival; the country's first Curator of American Culinary History, Jan Longone; and Mark Prince from the Coffee Geek Podcast.

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A late-summer harvest of Iowa corn, historic tomatoes, and fruit-filled drinks; Jeremy Jackson's The Cornbread Book, Andy Smith's The Tomato in America, and Sandy Oliver on the colonial beverage called shrub

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Discussions of the cookbook Dining at Monticello: In Good Taste and Abundance; Jefferson's vanilla ice cream recipe; tomatoes, winter wheat, and pastured beef; the culinary and cooking innovations of the third US president.

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Poi, pineapple, and poke. Fresh fish, exotic fruits, and traditions and trends in the Pacific Rim culinary world. Hawaii Regional Cuisine and island farmers markets. Interviews with food writer, Joan Namkoong, and chef, Peter Merriman.

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Coffee ice cream, tea ice cream, marmalade ice cream, Thomas Jefferson's vanilla ice cream, even artichoke and Parmesan ice cream. Ice cream molded like a peach and ice cream painted like a fish. Sabatieres and hand crank machines. Ice cream socials and ice cream parlors. And the author of Ice Cream: The Ultimate in Cold Comfort.

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Tasting the forgotten meal of the day: blue, green, and even purple free-range eggs from Fickle Creek Farm; tasting the best bacon with the blogger Bacontarian; putting it all together with Maryana Vollstedt and her Big Book of Breakfast; recipes for Sticky Bun French Toast and Brunch Bake

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)Owner Giovanni Iovine and Executive Chef Giuliano Materese from New York's Borgo Antico restaurant; Italian wine recs with Tim Elliot of Winecast; pre-anouncing our summer Farmer's Market recipe contest.

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Design and create your own vintage at Crushpad Winery in San Francisco; artisanal cheeses from California at the Cheese Board Collective; kid's meals redesigned by Ecoliteracy.

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French food in 19th century Mexico; the battle between Mexican corn and Spanish wheat; and homemade sour cream for your Cinqo de Mayo feast.

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Spain, Italy, and Greece on the Passover Table; author Joyce Goldstein; Kosher wine recommendations for the Holiday.

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Claudia Clark of Moosewood Hollow creates an innovative twist on maple syrup; Thomas Christopher Greene takes us into the pages of fictional foodie Vermont with the novel I'll Never Be Long Gone

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the curious world of flummery and syllabub, dinner with William Wordsworth, an ice cream craze, and 18th-century celebrity chefs.

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Drinking beer and eating chocolate to save the world. Growing your own and eating the landscape.

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leg of lamb with roasted vegetables and the perfect wines to go with it plus Bill Niman from Niman Ranch, the secret life of home-schooled chickens, and paring knife reviews

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recipes from Ballymaloe Cookery School, smoked salmon from Woodcock Smokery, and artisanal cheese from Gubbeen, as well as beer recs for St. Patrick's Day

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soup cookbooks, vegetarian soups, soups from Zimbabwe and inspired by Mexico; plus recipes and how-to's for homebrews

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New Scandinavian Cooking with Andreas Viestad, wine pairings with Tim Elliot of Winecast, shopping for kitchens and food at Ikea, Viking-strength spirits

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The Culinary Low-Down on Chi-Town The tastes of Chicago: Windy City hot dogs a.k.a. Garden on a Bun, Polish home cooking, stuffed pizza on a soapbox, and the voices of Chicago food lovers

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Food of the Gods: A Sacred History of Chocolate 3,000 years of chocolate, chocolate tastings, chocolate desserts, chocolate insight. What percent is your chocolate packin'?

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Husband and wife champscast. Ideas for Valentines cooking: steak with brandy cream sauce, meringues, caviar potatoes, and Kir Royale cocktails. Folks around the world give their ideas for V-Day food. And, as always, food trivia.

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Easy Japanese meals to make at home: soba, curry, green tea ice cream, tonkatsu, and marinated fish. Plus the theory of rice.

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This week's podcast takes us to Wisconsin where we talk with regional food specialists. Hmong cuisine ingredients and restaurants, Scandinavian influences, church suppers, fish boils, and great beer and cheese.

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This week's show is dedicated to cooking and feasting like a Renaissance man or woman. There's a Twelfth Night feast and a Pancake Day party. Recipes for venison pasties, wassail, Shrove Tuesday pancakes, and more.

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The podcast that takes you back in time, across the country, around the world, and back to your own table.

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The podcast that takes you back in time, across the country, around the world, and back to your own table.

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