This hour, a look at the history and evolution of kitchen tools and gadgets.

This hour, a look at refrigeration and how it’s shaped what we eat and how we live with Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.

This hour on Where We Live, PBS chef and cookbook author Lidia Bastianich shares some of her American story and answers your cooking and turkey-roasting questions ahead of Thanksgiving. What are your family food traditions?

Plant hard- and softneck garlic and mild-flavored shallots in the fall for an early summer harvest.

Bring these cook's favorites indoors for the fall and winter: parsley, rosemary, geraniums, chives, thyme and oregano. Once inside, mature potted herbs will continue to send out shoots and leaves into November, and under grow lights, your herbs will continue growing into winter.

Charlie's tips for harvesting apples and pears.

Fall in Connecticut feels longer and warmer. It's an opportunity to garden more, so start planting quick maturing, cool weather loving greens like spinach, lettuce, arugula, escarole, kale and Swiss chard.

Humans may need a break from the heat, but melons like cantaloups, honeydews and watermelons thrive during hot, wet summers.

"A rose by any other name would smell as sweet," except when that rose is a rose of Sharon, which is neither a rose nor from Sharon; it's actually a shrub in the hibiscus family. You can use the edible blooms to make tea.

Raccoons may be clever and nimble, but don't let that stop you from growing corn in your garden. There's an electric fence that'll help keep raccoon hands off your ears.