John Moe on apps, Christina Tosi on cereal, Annie Rigg on gifts, Stuart Pigott on Riesling, Sarah Wu on school lunch.
The Big Board, Markus Bachmann on sonic winemaking, Stephanie Pierson on brisket, Paul Lukacs on wine, Gary Brever on CSAs.
Michael Ruhlman on butter, Marion Nestle on the farm bill, Diana Henry on the vegetables in the UK, Michael Hearst on recipe music.
Thanks again to Marcus Samuelsson, Rick Bayless, Ina Garten and Peter Sagal for joining us live on Thanksgiving morning.
Diana Henry on home economics, Michaele Weissman on coffee, Andy Crouch on craft beer, and David Greenwood on pageantry.
New York Times columnist Melissa Clark brings us new ideas for fall vegetables from her book Cook This Now. Also, the appetites of insects with Marlene Zuk, author of Sex on Six Legs. And Jane and Michael Stern have found the pinnacle of cafe coffee in Iowa.
Award-winning writer Dorie Greenspan, author of Around My French Table, teaches us the French way with beef stews and Lynne shares her favorite tomatoes. Janet Hurst brings her take on homemade cheese, Jane and Michael Stern are eating famous Rhode Island chicken dinners, and we turn to pasta with Domenica Marchetti, author of The Glorious Pasta of Italy.
This week, we are reintroduced to one of America's greatest tastemakers: Mark Twain. Andrew Beahrs, author of Twain's Feast, joins us. We'll figure out something to do with all that zucchini your friends have been bringing over, and Jane and Michael Stern have found freshly shucked clam pizza at Zuppardi's Apizza in West Haven, Conn.
We look at the surprising politics of Florida's winter tomatoes with investigative journalist Barry Estabrook, author of Tomatoland. Jane and Michael Stern take on the South's favorite cocktail accompaniment, pimento cheese. And Francis Lam, the features editor at Gilt Taste, joins Lynne to talk about how to do great things with what we usually throw out.
This week, we're looking at home brewing with William Bostwick. Also: Japanese grilling with Tadashi Ono and Harris Salat, grilling wines with Ray Isle, and we go into the world of a flavor scientist.