On this hour of Seasoned, Dorie Greenspan reflects on 30 years of writing award-winning cookbooks and shares recipes and insights from her latest book, Baking with Dorie.

Food writer and founder of Food52, Amanda Hesser, is our guest this hour of Seasoned. Amanda describes the monumental effort behind writing The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.

Joan Nathan explains the symbolism behind matzo, haroset, and more. Liz Alpern of The Gefilteria describes how important gefilte fish is to Ashkenazi Jewish cuisine. And, we talk with the manager of Rein’s in Vernon about the deli's 50 year history and his favorite regulars.

This hour on Seasoned, we answer your questions about how to cook eggs, as well as how to keep a flock of backyard chickens happy and productive. Farmer Julie Christensen, of Flamig Farm in West Simsbury, and Lisa Steele, author of The Fresh Eggs Daily Cookbook, are guests.

This hour on Seasoned, Jamie McDonald of Bear’s BBQ joins us from the Ukraine-Poland border while volunteering with World Central Kitchen. Chef Michael Symon shares his new cookbook, and we learn about tree tending and sugar maple tapping from educator Lauren Little.

This week on Seasoned, culinary icon Darina Allen shares recipes for Irish soda bread and more. Plus, learn the rich history behind Guinness, the world’s most famous stout.

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.

This episode of Seasoned includes an extended version of our 2020 conversation with one of the creators of the documentary Pizza, A Love Story, as well as bonus local pizza shop recommendations.

Carrie Brisson, head bread baker at King Arthur Baking, boosts your confidence and troubleshoots your wonky loaves on this episode of Seasoned. Plus, local bakers Kevin Masse and Tim Topi share their bread wisdom, too.

This week on Seasoned, we talk with chef Missy Robbins about her work and new book, 'Pasta.' Plus, we visit the New England Pasta Company in Avon and talk with the chef who became famous on TikTok for making fresh pasta dough in unexpected places.