Food

This year, U.S. Congresswoman Rosa DeLauro officially declared New Haven the pizza capital of the U.S. This hour, we talk to some of the people behind that effort and hear about a new documentary series about pizza.

This hour on The Colin McEnroe Show is all about the grocery store. From Trader Joe's to Costco to the economy and politics, everybody talks about groceries.

Colin takes listener calls and the conversation winds around to the sandwichiness (or not) of hot dogs, crazy interest rates, loud music in movies, Olympic basketball, winking … (Seemingly) everything.

Much like cilantro, people either love okra or hate it. Harvest the pods when they're less than 4 inches long for the best flavor and texture. Young okra pods are more tender and have less of a “slimy” mouthfeel. Eat them in soups, stews, fried or sautéed. Okra is in the hibiscus family, so the flowers are edible and delicious stuffed or used as a garnish.

We’re talkin’ about beer-can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. Plus, the Seasoned team gathers to reflect on the show's four-year run.

Too many fruits can lead to tree branches breaking from the weight and the fruits being small and less flavorful. That's why thinning some fruit from trees is a good idea. Remove some young fruits so the remaining ones thrive.

We’re celebrating Pride with a drag dinner at The Port of Call in Mystic. Guests include chef Renee Touponce, Jade Ayala, and performer Dro Lopez-Fierce. We also report from a community dinner at the New Haven Pride Center. Plus, meet Chantal Tafari, the baker behind Likkle Patty Shop in Windsor.

If you can grow bush beans, you can grow edamame. Once harvested, steam the pods in salty water and eat them as a snack. They're also great cooked with other vegetables, in potato salads and as a topping on summer salads.

Last month, Florida and Alabama banned lab-grown meat. Politicians are rallying against meat alternatives in speeches. This hour, how did meatless meat get so controversial?

Chef Chrissy Tracey shares stories and recipes from her book, 'Forage & Feast' and "The Chicken Chick" Kathy Shea Mormino explains exactly what chickens need—and don't—to be safe, happy, healthy backyard pets.