Master chocolatier Benoit Racquet describes what makes Belgian chocolate special and Ramin Ganeshram explains the (dark) history of chocolate. Plus, ethically sourced chocolate bars you can feel good about buying.

Are you a proud solo-diner? This week on Seasoned, we talk about the joys—and anxieties—around taking yourself out to dinner.

What makes an olive oil extra-virgin? This week on Seasoned, a conversation with an olive oil somm. Plus, a local org uses Palestinian olive oil to fund education and we learn about the importance of olive trees and oil in Palestinian cuisine. Plus, chef JJ Johnson’s ‘The Simple Art of Rice.’

This week on Seasoned, listen back to conversations we had with local guests in 2023. We celebrate restaurants that have stood the test of time, and chefs like Reneé Touponce, Sherry Pocknett and Damon "Daye" Sawyer.

People share the stories behind their holiday cookies, and Roya Shariat and her mother Gita Sadeh talk about their cookbook, 'Maman and Me: Recipes from Our Iranian American Family.'

This week on Seasoned, Juna Gjata and Dr. Eddie Phillips, authors of 'Food, We Need to Talk,' join us to unpack ideas about diet culture, weight loss and what it means to be healthy.

This week on Seasoned, Samantha Seneviratne talks about butter’s role in baking, chocolate chip cookies and her love for enriched doughs. Plus, Tagan Engel shares latke-making tips for Hanukkah and explores the ways Jewish practices connect to farming.

This week on Seasoned: tips for pulling off Thanksgiving dinner and the efforts to grow and save the seeds of Buffalo Creek squash in a garden at Yale Farm.

In this episode of Seasoned, we talk with Stacey Mei Yan Fong about her cookbook, the immigration story that inspired it, and the joy that pie brings.

Yewande Komolafe talks about her cookbook and her deep connection to Nigerian food and cooking, in this hour of Seasoned. Plus, we hear from the team, including teens, working on an urban farm, garden, and market in Bridgeport.