Sourdough master Baker Rob VanKeuren of Flour Water Salt shares his fascinating journey from finance to financiers, and the incredible science of bread making.

On March 2, CTbites & Terrain hosted the first of its kind "It's A Woman's World" event where we celebrated the visionary and trailblazing women of Connecticut's culinary industry. Join CTbites Editor Stephanie Webster, CTbites Hot Dish host, Marysol Castro & Culinary Director for Terrain & Amis, Jes Bengston as we sit down with some solid hangover food and recap the evening. Join us...

You've seen him on TV. You've heard his podcast. We explore the many sides of the charismatic and philanthropic Chef Plum. Does he have a real name? How did he land in the food biz? What exactly is "Random Acts of Cooking?" So many questions...We've got answers.

We sit down with James Beard nominated, Chef Billy Grant, Chef/Owner of Restaurant Bricco and Bricco Trattoria. We talk about sports, cooking for family, running a successful restaurant, and the importance of giving back to your community.

We sit down with The Meatball Shops CEO, Adam Rosenbaum, and Executive Chef, Daniel Sharp, weeks before the launch of their new Westport CT location, to talk about what makes a good meatball, sustainability, growth plans, and their new baby.

Top Chef Chris Scott talks about his long road to TV's Top Chef, the importance of family and community, and the "Birdman," the inspiration for his new authentic Southern restaurant, Birdman Juke Joint, in Bridgeport CT.

Meet two powerhouses in the CT sustainability movement. Lori Cochran, Director of the Westport Farmers' Market & Chef Jessica Bengston, of Terrain, talk about cooking, community, farming, and "why we need to give a shit" about the world around us.

Greer "Peaches" Fredericks talks about Southern food, life lessons and touring with the ...um...Rolling Stones.

The Next Food Network Star, Chef Christian Petroni, owner of Fortina Pizza, gabs about childhood, the importance of family, and cheesy garlic bread.

Two of CT's leading chefs, and long time colleagues, Bill Taibe & Dan Kardos, discuss what it takes to stay at the top of their game, maintain their sanity, life in the kitchen, social media and what they want their guests to know.