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This week master bladesmith Bob Kramer joins us to talk the making of knives that chefs and collectors lust after. He's constantly experimenting, rethinking techniques, and traveling to Asia to learn from masters there. We'll learn what goes into the perfect knife.

For Jane and Michael Stern it's first class Neapolitan pizza at Pizzeria Lauretano in Bethel, Connecticut.

Food writer Janet Fletcher looks at bulgur, a grain that cooks fast, tastes great, and is easy on the wallet.

Years ago gardening expert Rosalind Creasy infuriated architects and city planners when she penned her book Edible Landscaping. They claimed she would ruin the look of America's neighborhoods. Now she has the last word as naysayers beat a path to her door. She joins us to talk planting a garden amidst what's already in your back yard. Her latest book is Rosalind Creasy's Recipes from the Garden.

Poet Todd Boss, author of Yellowrocket: Poems, reads his poem titled "Apple Slices," then James Brett, creator of Great Britain's Pomegreat juice, tells of the Pom354 project in Afghanistan.