When you think of Valentine’s Day, you think of cows, right? We talk to chocolatier Kimberly Thorn about her pampered cows and her amazing palate. Plus, date night at Aquila's Nest Vineyard and chocolate bomb maker Rosie Mariano.

This week on Seasoned, Michelle Tam of Nom Nom Paleo shares the cultural influences that inspire her cooking and how she’s adapted paleo versions of everything from bread and pizza to dumplings.

We’re in the mood for love this week on Seasoned. Ned and Ariel Fulmer share recipes for date night at home, and listeners share their love stories.

Rocco DiSpirito talks with us about the 20th anniversary of his first cookbook, explains why cooking for yourself is an act of kindness, and reminisces about his earliest cooking influences. Then, we talk with local baker Adam Young about his passion for baking, and get tips for making crème brûlée at home.

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.

The Korean Vegan Cookbook is out! This week on Seasoned, Joanne Lee Molinaro talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to content creator to cookbook author.

Lots of us will be popping corks and toasting with bubbly drinks on New Year's Eve. This week on Seasoned, we talk with the author of Sparkling Wine for Modern Times. Plus, a local bar manager shares ideas for sparkling cocktails to make at home.

This week on Seasoned, favorite conversations from 2021. We get baking tips from Vallery Lomas, learn what the animals at The Beardsley Zoo eat, and talk with innovative chef and forager, Bun Lai.

In this episode of Seasoned, the co-owner of Cookshop Plus in West Hartford tells us about the store's most popular Christmas gifts, including those from local makers. Plus, we talk to Connecticut artisans who make handmade things anyone would be proud to give and happy to receive.

This week on Seasoned, a conversation with chef and creative force Bryant Terry about the new book Black Food. We also talk with the book's designer George McCalman.