This week on Seasoned, we talk with food scientist and author of 'Future Foods,' Julian McClements. We learn about meat grown from animal cells and talk with the author of 'Billion Dollar Burger.' Plus, Chef Plum cooks grasshopper tacos and bakes chocolate chip cookies with green banana flour.

This hour on Seasoned, celebrity chef Scott Conant talks with us about his Waterbury roots and how he cooks at home. Plus, we have “a session” with the country’s first nutritional psychiatrist from Harvard.

Learn about tea from the local experts at Savvy Tea Gourmet and Simpson & Vail in this hour of Seasoned. Plus, we talk to the farmers behind Whole Harmony Farm about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking.

This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro, The Korean Vegan. Their debut cookbooks won James Beard Awards.

This hour on Seasoned, if it swims and it’s delicious, we have ideas for how to prep, cook, and serve it. Our guest is chef David Standridge of The Shipwright’s Daughter in Mystic. Plus. Mike Urban shares his picks for best lobster rolls and seafood shacks in CT.

This hour on Seasoned: local organic tomato farmers and the chef at Tony D's. Plus, scientist Harry Klee breeds flavor back into tomatoes.

This hour on Seasoned, we’re celebrating summer food with local author, Terry Walters. Terry explains her philosophy around clean eating. Plus, we head to the West End Farmers’ Market in Hartford.

This hour, we’re celebrating our 100th episode of Seasoned by listening back to conversations with Pati Jinich and Darina Allen, and local chefs David Standridge and Tyler Anderson. Plus, we tour Hummel Brothers Hot Dogs in New Haven.

Chef Kwame Onwuachi talks with us about his cookbook, 'My America,' this hour on Seasoned. And chef Michael Symon surprises two home cooks from PBS's 'The Great American Recipe.'

Queer spaces are a haven for the LGBTQ community. This week on Seasoned, we explore three of the state’s LGBTQ bars and cafés. Plus, we talk with the co-founder of Dyke Beer and learn about the Queer Food Foundation.