Hsiao-Ching Chou says goodbye in this, the final installment of her podcast. Read her farewell column for more information.

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What's a flexitarian? Chef and cookbook author Peter Berley explains in this conversation about his new book "The Flexitarian Table."

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Clotilde Dusoulier is a Parisian and the latest blogger to transform her musings into a book. The author of "Chocolate and Zucchini" chats about how she left her day job as a software engineer and became a full-time food writer.

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John Overleese is a "Master of Whiskey" who tries to teach consumers that Scotch can be accessible. He shares some tips for how to enjoy Scotch and suggests some brands to taste.

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Biba Caggiano, owner of Biba Restaurant in Sacramento and author, shares recipes and her list of favorite eateries in five of Italy's most splendid cities in her latest cookbook, "Biba's Italy."

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Robert Steinberg, co-founder of Scharffenberger Chocolates, discusses what he thinks makes good chocolate and what goes through his mind when he bites into a piece of good chocolate.

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Outdoors writer Steven Rinella shares the story behind his new book "The Scavenger's Guide to Haute Cuisine" in which he spends a year collecting ingredients for a three-night, 45-course feast inspired by the 1903 cookbook "Le Guide Culinaire."

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Bill Buford, author of "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany," talks about his experience working with celebrity chef Mario Batali and iconic butcher Dario Cecchini.

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Meredith Brokaw and Ellen Wright, authors of "Big Sky Cooking," share their love of Montana and explain how differently they cook when they leave their homes in New York for the open range.

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Umi Sake House is the newest hot spot in Seattle. Owner Steven Han and sake consultant Marcus Pakiser explain what to expect when you visit.

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Celebrity chef Todd English stops in Seattle for a visit and offers an update on his latest projects. Also, Richard de los Reyes, owner of Row Eleven Wines, shares his thoughts on biodynamic winemaking.

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In this first anniversary editon of the "On Food" podcast, Hsiao-Ching Chou visits with chef Vitaly Paley of Paley's in Portland who explains how he made the leap from Julliard to cooking. Also, find out what it takes to put together Alton Brown's Food Network show "Good Eats."

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Cookbook author Barbara Kafka shares her passion for vegetables in her latest book, which recently won the award for best single subject book from the International Association of Culinary Professionals.

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Hsiao-Ching Chou chats with the P-I's restaurant critic, Rebekah Denn, about some of her favorite restaurants in Seattle and what makes each place special.

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Justin Neidermeyer spent a year cooking at a family restaurant in Italy and returned to Seattle with the intention of creating a way of life. Now, he makes delicate pastas by hand in a loft kitchen above a pizza restaurant.

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You wouldn't expect to go to Union restaurant to attend a raucous chili contest, but that's exactly what happened over the weekend. Hsiao-Ching Chou chats with the winner and the losers -- including chef and owner of Union, Ethan Stowell, who came in dead last.

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Renowned author Deborah Madison talks about her latest cookbook, "Vegetable Soups from Deborah Madison's Kitchen." She also shares her thoughts about why she's not a vegetarian and explains why starting her memoir has been a challenge.

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If you thought chocolate is chocolate is chocolate, this tasting with Seis Kamimura, owner of Les Cadeaux Gourmets, will change your mind. Listen in as he explains the flavor profiles of varietal chocolates.

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For the Lunar New Year, food editor Hsiao-Ching Chou talks about how to serve the Asian fondue called hot pot. It's a feast that requires little effort because the guests cook their own food.

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Michael Ableman, who runs a farm with his family on Salt Spring Island, B.C., took off three months in the summer of 2003 to travel across the United States to visit other farmers. In his latest book, "Fields of Plenty," he shares his experiences. Listen to this excerpt read by food editor, Hsiao-Ching Chou.

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Michael Hebberoy sits at the helm of Ripe, a small culinary empire in Portland, Ore., that includes Clarklewis, Gotham Building Tavern and Sunday Suppers. Food & Wine magazine calls him a "food provocateur" in the January issue. Hebberoy spouts a little philosophy over a glass of grappa.

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Chef Jerry Traunfeld, of The Herbfarm, celebrates his new cookbook, "The Herbal Kitchen," at a Cooks and Books dinner event at Lark restaurant. He shares the thought process behind his book, which features simple recipes that he prepares at home.

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Chef Robert Reynolds recounts his adventures cooking in France in his self-published collection of essays, "An Excuse to Be Together." His stories explain, for example, that one would use the expression "we live in the garden among the leeks" to describe the good life. Reynolds shares his thoughts about his work as a teaching chef and writer.

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What is expected to be the hottest new restaurant in the Seattle area belongs to Emmanuel Piqueras, who prefers to be called a cook, not a chef. With the opening of Mixtura on Dec. 6, 2005, the city will get its first taste of Novo Andean cuisine. Piqueras talks about his Peruvian roots and what diners can expect. See related article.

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Chris Kimball visits Seattle to talk about his team's lastest cookbook, "America's Test Kitchen Family Cookbook." It's a solid, all-purpose cookbook and reference that you may want to consider as a holiday gift.

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If you've ever wanted to have a cooking teacher with you in your own kitchen, you should check out Linda Carucci's book "Cooking School Secrets for Real World Cooks." Carucci was in Seattle for a Women Chefs and Restaurateurs conference and spent some time chatting about what makes her book different and infinitely practical.

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Hsiao-Ching Chou hangs out with culinary stars Lynne Rossetto Kasper, Alton Brown and Melissa Clark in the judging room at the Wild About Game Cookoff in Portland on Oct. 22. The judges share their comments.

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A cocktail deserves the same consideration a fine meal gets from a chef. Mixologist Ryan Magarian, of the Liquid Kitchen, and chef Kathy Casey, of Kathy Casey Food Studios, share what it takes to create a craft cocktail.

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Julie Powell was a frustrated writer, working at a dead-end secretarial job, when she and her husband conjured up the project that would change her life. With Julia Child's "Mastering the Art of French Cooking" in one hand and the other glued to a blog, Powell completely changed her life.

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The beer was flowing at Ray's Boathouse for the brewmasters dinner on Oct. 5, featuring a five-course meal created by chef de cuisine Peter Birk and matching brews from Washington breweries. The brewmasters sat down with Hsiao-Ching Chou to talk about their beers.

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