This week it's contemporary food's most friendly wine: Riesling. We're in Germany on the fruity, classy little gem's home turf with our guest, award-winning Riesling masterDr. Ernst Loosen.

The Sterns are multi-tasking in El Paso, eating Huevos Rancheros and Menudos while watching their car go through the cycle at H & H Car Wash.

Smart cook Sally Schneider turns dross into gold with her smart saves for so-so vinegars. She leaves us her ideas for Vinegar Improvisations and a recipe for Peppery or Bitter Greens with Seasonal Fruits and Roasted Nuts

American food historian, Andy Smith, takes us back to the birth of lunch. It was all about being a worker or a woman. Otherwise, you did "dinner."

We have another round of our wildly popular refrigerator game, Stump the Cook, with guest Stump Master Christopher Kimball.

Larry Wu, consumer strategist for Iconoculture, talks "conscientious consumption." He claims it drives our choices in the market.

Lynne has recipes for A Classic Pesto of Genoa, and an Old Time Bar Lunch Sandwich in honor of Andy Smith's discussion of the beginnings of lunch in America. And in the second half of the show, the phone lines will be open for your calls.