The Potluck Radio Show

Large format wines can mean everything from a Magnum to an Imperial (that's 6 litres of wine, for those of you who don't keep track), but is it actually better? We learn the ins and outs of big wine bottles

The Sports Illustrated Supermodel shares her tips

Lee Schrager talks about his new book, Fried and True, while giving his tips about fried chicken. He scoured the country for the best fried chicken recipes and he gives us his tip for how to make perfect juicy fried chicken. With recipes from Thomas Keller to Dale Talde to Martha Lou Gadsen he's got everything you need to know about fried chicken.

We talk to the Menten Chef about his influences, Boston dining, and why he quit medicine to cook food

The cookbook author shares her tips for making baking a little healthier

We talk to The Chew host and Top Chef fan favorite about her newest cookbook

We go to Bacon Bar to get some tips on how to incorporate the favorite ingredient into any kind of dish

The Alden & Harlow chef talks about his new restaurant, the Cambridge dining scene and why his cuisine is hard to define

We talk to the chef from Minneapolis' The Bachelor Farmer about the Twin Cities, Nordic cuisine in the Midwest and why beets are so awesome

We talk to the Red Rooster chef about different ways to use classic and greek yogurt

We go to Extra Fancy to learn what beers go well with our favorite fish, crustaceans and shellfish

We go to Eataly to take a look at what items make the best presents this holiday season

We talk to the author about the third book in the series, 'The Photography of Modernist Cusine'

We talk to the Noma chef about his new book

The Graffiato chef and Top Chef fan favorite talks about his expansions, the DC dining scene and his hopes for a new cookbook

The Kogi BBQ chef talks about his new memoir and cookbook - and he even gets a cameo from Anthony Bourdain

We talk to the New York Times journalist and cooking instructor about her 14th book

We learn the steps to this tequila-fueled cocktail that puts a boozy and coffee-based spin on one of winter's favorite treats

We go to the home of Doc's Hard Cider to learn about the process starting in the orchard through fermentation and bottling

We head to Palais des Thés to learn the proper temperatures and times for making the perfect cup of black, green, white or oolong tea

We talk to American chef, artist, and cookbook author of The Moosewood Cookbook about her newest vegetarian-friendly tome. With over 5 million books in print, Mollie Katzen is listed by The New York Times as one of the best-selling cookbook authors of all time. Katzen was named by Health Magazine as one of the five "Women Who Changed the Way We Eat." Katzen has other bestsellers, including The Enchanted Broccoli Forest, Still Life with Menu, Vegetable Heaven (winner of the International Cookbook Revue Award for Best Vegetarian Cookbook of the Year and a Top Finalist for the Julia Child Awards)—and the award-winning children's cookbooks, Pretend Soup and Honest Pretzels (named a Notable Book by the American Librarians' Association).

We learn what differentiates various types of cognac, how to serve it and the best way to sip it

We talk to the chef and host of The Chew about how best to use mayonnaise on sandwiches, in desserts and as aiolis

We talk to the Lonesome Dove Western Bistro chef about hunting, his kids' diet and his work with Hellmann's Mayonnaise

We talk to Dan Cohen, the author of The Macaroon Bible and owner of Danny Macaroons, about how to update the classic coconut cookie and he shows us his recipe for Chocolate Stout Macaroons

We talk to the Toro Bravo chef about his new cookbook, his restaurants and the dining scene in Portland

We go to Edi & The Wolf to get advice on what beer to drink and what food to serve for the perfect Oktoberfest celebration

We talk to the host of Food Network's Cooking for Real and the author of the new book Sunny's Kitchen

Kory Stewart of Hotel Vitale and Americano Restaurant gives us a local's perspective on where to dine when you're in San Francisco.

Vetri's Adam Leonti shows us the steps to making the classic Torta Di Gianduia - and as an added bonus it's gluten-free!

We go to Chicago's Next restaurant and talk to Grant Achatz, Nick Kokonas, David Beran and Eric Rivera about the process of deciding each quarter's menu, where their inspiration comes from and how they will choose for next year

We go beyond cheese plates and get some tips on how to add cheese to your favorite recipes.

We learn the recipe for one of The Dead Rabbit's signature cocktails.

We head to Juneau to learn how salmon are sustainably managed, caught and processed before making their way to your local fishmonger or restaurant

We talk to the Cooking Channel host about her new show that visits some of the online food world's most popular talents

We talk to the Top Chef All Star about his restaurants, fame and his busy schedule.

To get excited for the new season of HBO's Boardwalk Empire we head to the historic 21 Club to learn their homage cocktail, Fatal Mistakes.

The celebrated James Beard Award winning chef from Citronelle is opening Pomme Palais in the New York Palace Hotel.

We head to Sonoma County in California to get an inside look at how wine is made, starting with planting vines right through bottling

We learn the steps to perfectly grilling our favorite summer treat from Cull & Pistol.

Richard Woods of Duck and Waffle gives us his tips for the best bars and pubs to hit up when traversing London.

We get the recipe for a signature cocktail from The Dead Rabbit, recently named the World's Best New Cocktail Bar

We talk to the chef from Chicago's Bull & Bear, Public House and Siena Tavern about his restaurants as well as the city's casual dining scene

We go to Chicago's Alinea restaurant and talk to Grant Achatz, Mike Bagale and Eric Rivera about the process of menu planning, invention, inspiration and what's next.

Alaska's southernmost city to visit also has some of the best places to taste the state's signature seafood

We head to Vivoli il Gelato where third-generation gelato maker Silvana Vivoli explains what makes gelato different from sorbets and ice creams.

We get advice from chefs on how to properly solve one of life's greatest dilemmas: the hangover.

Learn about east coast versus west coast, whether size and shape changes the flavor, and if you can really only eat oysters during months with the letter R.

We talk to the Memphis chefs from Andrew Michael Italian Kitchen and Hog & Hominy about their upcoming cookbook.