This week it’s a celebration of the Fourth of July with a collection of classic interviews. We listen to an interview with Julia Child from our first national broadcast 20 years ago, Mario Batali shares the Italian way with vegetables and Sally Schneider of Improvised Life joins us with a primer in cooking with fresh cherries. Mediterranean food scholar Claudia Roden brings us ideas for exceptional grilling from the Middle East, wine expert Joshua Wesson pairs wine with sweet corn and TeaSource’s Bill Waddington explains how to make iced tea using the cold-brew method. When it comes to barbecue sauce, Kansas City-style sauces have become the national norm. America’s Test Kitchen reveals the results of a bottled sauce taste test and shares off-kilter, but surprisingly delicious, uses for barbecue sauce at your next party.