Food

Chef Jacques Pépin talks with Seasoned's Chef Plum about his life, career, and his artistic muse: the humble chicken. Plus, charcuterie board tips from Oui Charcuterie.

This hour on The Colin McEnroe Show, we talk about food history and politics and how today there are options for everyone. How do we navigate all this food?

This hour on The Colin McEnroe Show, we sink our teeth into our snack-food obsessions.

What might we learn about painter Georgia O'Keeffe from her personal recipe collection? Plus, we're excited about a new restaurant in Bridgeport, and we meet a millennial butcher who started his artisan butchery on Instagram.

Frankie and Johnny take a look at what’s in a new proposed state budget — and what's not. Also, who’s going to win the Super Bowl and what does it mean for Connecticut?

This hour on The Colin McEnroe Show, The Nose looks at HBO’s ‘The Last of Us’ and the Palme d’Or-winning, Best Picture-nominated ‘Triangle of Sadness.’

The rules about the minimum and maximum sizes of lobsters that can be trapped off New England could soon become stricter, potentially bringing big changes to one of the most valuable seafood industries in the country.

This hour on The Colin McEnroe Show, we discuss the problem with pizza boxes and food expiration dates. Plus we look at the history of the donkey and what it can tell us about human history.

This hour on The Colin McEnroe Show, our mostly-weekly pop culture roundtable, The Nose, looks at the Academy Award nominations and the Golden Globe-nominated movie ‘The Menu.’

This hour on The Colin McEnroe Show is all about the debate over gas stoves, their health impacts, and why many have grown attached to them.