Nancy Silverton's recipe for sourdough bagels comes from her classic book, Breads From The La Brea Bakery . Food Guy and "Baking Wizard" Greg Patent doesn't rely on Silverton's beloved recipe to satisfy just his summertime bagel-baking jones. He even uses a sourdough starter begun years ago following Silverton's in-depth instructions.

Food Guy Jon Jackson knows his apple varieties, so when he decided that a tart made from a sauce of Discovery apples would be a winner, he was correct. He just had to wait a day. Jon's story highlighted a lesson that other Food Guy, Greg "The Baking Wizard" Patent, learned years ago: the flavor of tarts and pies sometimes improves with age.

Kulebyaka ("koo lebYA-ka"), the multi-layered "king" of salmon pies of the Russian Far East, is an excellent party dish because on party day, you can simply roll out the pastry, assemble the kulebyaka a couple of hours before serving, and bake and serve the pie warm.

It's good to be a Food Guy, especially when you're Jon Jackson showing up in the kitchen of fellow Food Guy, Greg Patent. As Jon puts it: "Quite often, he has something on hand he wants me to try." Recently, that something was Nancy Silverton's brioche tart with white secret sauce.

"Barbecue may not be the road to world peace, but it's a start." - Anthony Bourdain From Korea to Kansas City, Brazil to Cleveland, people love to smoke meat over wood or charcoal. Food Guy Jon Jackson attended a family gathering where forty people enjoyed the host's clever technique for barbecuing pork ribs en masse.

"I didn't even KNOW some apples ripen in July." So asserts Food Guy Jon Jackson - in spite of the quarts of applesauce he cooks each year from White Transparents, one of Montana's summer apples. When it comes to early apples, Other Food Guy Greg Patent, a.k.a. The Baking Wizard, needs to know: can you BAKE with them?

The dinner-as-improv started with Greg and Dorothy Patent's ongoing conversations about the nutritional benefits of beans. When Greg discovered some dried brown mystery-beans in the cupboard and decided to cook them, an ad hoc meal developed. You, too, can improvise a main dish based on a staple ingredient. Here's how Greg's version came together.

Greg and Jon recall how "The Food Guys" came to the airwaves.

This week, we have another cornbread recipe, but this time, it's flourless. And spicy.

Today, The Food Guys discuss an unusually delicious type of grass: corn. All "sweet" corn isn't equally sweet or flavorful, as you'll discover the minute you bite into an ear of locally-grown corn.