Green bell peppers make a nice springboard to cooking up the New Orleans brunch classic grillades and grits. Host Jeff Lockwood expounds at length on his indifference to grits, and explains why they are not merely boring, but dangerous.

For many of us, coffee is utilitarian, the tool that knocks us awake in the morning. For Justice Sky, of Ano Kissaten Coffee Roasters, it's much more than that - it's a world of flavors specific to where the beans are grown. Justice walks Jeff Lockwood through making coffee from roasting raw beans to brewing the perfect cup - for you and for the bean.

With a worldwide pandemic raging, getting together for a big meal is a terrible idea. Finding ways to shrink Thanksgiving classics down? Fantastic idea. Jeff Lockwood makes turkey ballotines (and has unkind things to say about the turducken), as well as sweet potato gnocchi and green bean casserole, with a remote appearance from Teri Robl's stuffin' muffins.

There comes a time in a hen's life where she's not laying too much, and you have to make some decisions. One of the options, the one Jeff Lockwood chooses this week, is stock - the best stock you can make. Stock leads inexorably to soup - potato leek, this time.

Milk is much more than a drink - it's an important ingredient, contributing fat, texture, and flavor to many different foods - meatballs and quiche among them. Jeff Lockwood is joined by Teri Robl for a look at one of the many useful products squeezed from underneath the cow.

Harvest means carrots, and carrots mean cake! Jeff Lockwood spends the hour making carrot cake (using a slight adaptation of this recipe).

Jeff Lockwood visits Alaskan brewing legend Lasse Holmes for a tour through the beer-making process, which, at every step, keeps coming back to yeast.

Jeff Lockwood visits Alaskan brewing legend Lasse Holmes for a tour through the beer-making process, which, at every step, keeps coming back to yeast.

Bubbles aren't just for special occasions. The Grog Shop's Patrick Driscoll leads a tasting panel with Teri Robl, Grady Avant, and John Cottingham through five inexpensive, everyday sparkling wines from around the world. Host Jeff Lockwood makes gougères to eat during the tasting.

Bubbles aren't just for special occasions. The Grog Shop's Patrick Driscoll leads a tasting panel with Teri Robl, Grady Avant, and John Cottingham through five inexpensive, everyday sparkling wines from around the world. Host Jeff Lockwood makes gougères to eat during the tasting.