Have a labor day burger bash, grind your own beef! Canadian chefs Connie DeSousa and John Jackson of CHAR Hospitality Group are competing as the sole Canadian team on the Food Network series Pitmasters, stop by to talk Live Fire, Sizzle and Smoke and more. We talk Hatch Chilis with Robert Schuler, from Melissa’s Produce. My last bite: Hatch chili pan ketchup.

Make the best Gazpacho, we have some tips. The King of Brisket stops by: Big Mo Cason to chat about his debut cookbook: Big Mo’s Big Book of BBQ. Summer Cocktail Trends with Tony abou-Ganim. My last bite: 5 min Magic Green Sauce.

Be a Culinary Hero: How to make a Basic Vinaigrette. We welcome Chef Nora Rice, co-author of The Vermont Farm to Table Cookbook written with her sister, Jenna Rice. A fabulous exploration of the flavors, stories, and traditions that make Vermont's farm-to-table cuisine so special. What makes the best bacon? A Better BLT. Have you tried Bentons Bacon yet? My last bite: 3 Ingredient French Toast

Too hot? What about a chilled soup? Live from Indonesia, Petty Pandean-Elliott joins us. Petty is an award-winning Indonesian chef, writer, and culinary consultant based in the UK and she is here to chat about her vibrant vegetarian dishes from her new cookbook: ‘The Indonesian Vegetarian Table’. My last bite: The Best Grilled Chicken Marinade

The molecular chemistry of Cheese, have you heard of Halloumi? French born winemaker Julien Fayard from Napa Valley, joins us for a deep and delicious discussion about wine. Then BBQ master Jamie Purviance stops by to chat about his 17th cookbook: Weber’s Barbeque Bible. My last bite: Lemon Phyllo Tartlets

Varieties of butter, what do you need to know? All the way from Arizona, chef and restaurateur Joey Maggiore, ‘Chef Joey’ is in the house, and we chat about his debut cookbook: Brunch King: Eats, Beats and Boozy Drinks. He opened his first restaurant at 19 and now has 25 buzzing restaurants and growing. My last bite: Salted Brown Butter Pancakes

We chat all things Summer produce with Robert Schueller of Melissa’s Produce. Peach, Watermelon, Plums, Tomatoes and Rhubarb. Lebanese garlic sauce: Toom. Claire Tansey and her cookbook, “Dinner Uncomplicated”. My last bite: Cedar Plank Glaze

Throw some fruit on the grill this summer! David Leite stops by to talk BBQ. Gullah Geechee cuisine, a flavorful fusion of West African, Caribbean, and Southern culinary traditions with Chef Carlos Brown from Pandora on the Square in Atlanta. My last bite: The Greyhound Grilled Cocktail

Tips for Cooking with a Salt Block. Sarah Trad, founder of Beit Trad, joins to chat about her latest book: “A House in the Lebanese Mountains”. A restored family home that has become a welcoming guesthouse, filled with Lebanese hospitality and traditional home-cooked recipes and dishes. Inspired slow living around the family table. My last bite: Mango Mojito BBQ Sauce

Repeat Episode: Home made Pesto, the one ingredient wonder. “The Tequila Diet” a new cookbook from Chef Dave Martin from Top Chef fame. He is here to talk about classic food and creative cocktails from Mexico and beyond. Marisa Bloch Gaytan is a certified Level II Olive Oil Sommelier and Pasolivo’s master blender. She stops by to chat about all things Olive Oil. My last bite: Banana Nice Cream.