Award-winning chef Susanna Foo shook up the traditionalists at her Philadelphia restaurant by marrying international cooking techniques and American ingredients. The result is delicious food that's fresh, light and approachable while staying true to Chinese culinary traditions. An example isMandarin Potato Salad with Cellophane Noodlesfrom her new book,Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine.

At the White River Fish Market in Tulsa the Sterns prove that great fresh fish in the middle of the Great Plains isn't an oxymoron.

Josh Wesson has the dirt on biodynamic wines. It's the new wave in winemaking that's all about stewardship of the land and environmentally aware production practices.

We'll meet David Ansel, a guy with a big pot and a bike named Old Yellow who became the Soup Peddler of Austin. He leaves us his recipe for Bouktouf from his new book, The Soup Peddler's Slow & Difficult Soups: Recipes and Reveries.

Stump the Cook is back! The popular segment from a few years back has Lynne trying to turn five things from your fridge into a great dinner dish. Who will win?

Jim Leverentz, owner of Leeners, talks things fermented and preserved, and Lynne takes your calls.