Who needs a hot toddy when Connecticut breweries are making such great winter brews? Master brewer Tyler Jones of Black Hog Brewing talks about the brewing process, IPAs, and more. Plus “Lady Lager” Alisa Bowens-Mercado of Rhythm Brewing describes her beer journey in the state. Local breweries have found ways to bring their beers to you safely. Let’s celebrate them.

When you think of Valentine’s Day, you think of cows, right? You do if you’re the chocolatier at Thorncrest Farm. We talk to Kimberly Thorn about her pampered cows and her amazing palate. Plus, we take you to one of the state’s newest vineyards and talk to chocolate maker Rosie Mariano about hot cocoa bombs.

Connecticut’s take-out game is strong! Leeanne Griffin, Food and Consumer Reporter at Hearst Connecticut Media, joins Marysol Castro and Chef Plum to dish about the restaurant beat (is there a better job?) and take listeners’ calls about the best take-out in Connecticut. Where is your favorite take-out?

The next couple of months will be tough for restaurants. Local chefs, Chris Prosperi among others, tell us how the pandemic has impacted their restaurants—and what they need right now. We also talk to the state’s Commissioner of Economic and Community Development and the head of the Connecticut Restaurant Association.

We’re revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some time off, you may be using some of that time to bake. This episode is loaded with tips bakers can use any time.

Ina Garten talks with us about her new cookbook, Modern Comfort Food, and shares recipes for Ultimate Beef Stew, Tuscan Turkey Roulade, and Chocolate-Dipped Brown Sugar Shortbread. Think: Milano cookies, but better!

The flour is flyin’ and the oven is a hot 500 degrees! This week, we’re rebroadcasting our tips for making pizza from scratch at home, and a conversation with pizza historian Colin Caplan about the families behind the three pizza shops that made New Haven pizza famous: Sally’s, Pepe’s, and Modern.

How do I know when the turkey is done? To stuff or not to stuff? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America takes your questions about cooking turkey and all the fixins’ for Thanksgiving dinner. We’ll have holiday wine recommendations, too.

Time to start planning your holiday meals! A chef in the U.S. Navy shares lessons learned from cooking hundreds of turkeys over the years. Plus, we visit SONO 1420, a local craft distillery incorporating hemp in their spirits. And Jessica Cote of Birch Hill Tavern shares a recipe for a cozy autumn cocktail you’ll want to sip fireside.

When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly.

Maneet Chauhan is a James Beard Award winning chef, restaurateur, and a judge on Food Network’s Chopped. In her new cookbook, Chaat, she shares recipes from the kitchens, markets, and railways of India. Marysol Castro and Chef Plum talk to Maneet about her book and her mission to reintroduce home cooks to Indian food.

Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious? Amy Traverso, author of The Apple Lover’s Cookbook is our guest. Amy shares apple recipes, apple pie tips, and a savory apple supper.

This week: our conversation with Selma Miriam and Noel Furie, the cooks at Bloodroot, a feminist restaurant in Bridgeport that’s been serving vegetarian meals for more than 40 years. We also check in with two local chefs about how they’re doing at this phase of the pandemic, and get tips from New York Times columnist Melissa Clark for eating less meat and dairy.

Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans.

Connecticut sommelier G. Patel shares the rosés you’ll want to drink right now. We talk to the owner of a Connecticut distillery about pivoting the business in order to become essential. John deBary shares a few classic cocktail recipes.