Do you have spices sitting around for a long time and have lost their flavor? There's an answer for that, its frozen herbs, looking past the spice rack and into the freezer. Linda Gassenheimer speaks with Michele Abo, General Manager of Dorot Frozen Herbs. She explains all about them and has some easy and delicious recipes for us.

Have you heard of Cholent? It's the title of a new book that also reads "It's the most Jewish food on earth". The author, Joel Haber, is a scholar of Jewish food and its connections to Jewish culture. He talks with Linda Gassenheimer about the history of Jewish food and gives some universal recipes.

How do you buy and store fruit, what should we look for at the store, and should they sit on our counters or go right into the fridge? Or how do we know when a pear is ripe or other fruits? Erin Mittelstaedt is the CEO of The Fruit Guys. She gives some wonderful tips and as a bonus tells us how to add fruit to our cocktails to give them a special boost.

Agatha Christie mysteries, think murder, intrigue and now author Karen Pierce proves food and drink help solve them. Her book is Recipes for Murder. We solve the intrigue on food news and views. Linda talks about the food; sommelier Jacqueline Coleman talks about the mystery drinks.

Looking for some easy home cooking tips? Linda talks with Davon Mosely AKA Royale Eats. He has practical tips to help get dinner on the table in no time. His book is The Home Cook. And Jacqueline Coleman speaks with Matt Crafton, winemaker at Chateau Montelena, about the history and future of this iconic Napa Valley winery.

Israeli cuisine and restaurants are finding new attention on the national and international stage. Many restaurants such as Zahav in Philadelphia, Shabore in Paris, Motek in Miami and now Aviv in Miam have waiting lists for reservations. Chef Michael Solomonov owner of Zahav and many other restaurants throughout the US tells us about the history and flavors of Israeli foods.

Have you heard of regenerative farming? What is it and how can it help prevent food waste. Linda Gassenheimer talks with Farmer Lee Jones. He has some answers for us. He created the chef's garden and the culinary vegetable institute researching new techniques producing flavor forward vegetables. Also wine and food consultant Sunny Fraser has some special vegetable information regarding Farmer Lee and his farms.

Have you noticed that many new restaurants serve Italian-style cuisine? One restaurant caught my eye. It's billed as a luxury Italian restaurant, called Signor Sassi. It's a celebrity magnet in Knightsbridge, London, and now has opened its first north American restaurant in Hallandale, Fl. Linda Gassenheimer talks with the chef and manager about their special Italian cuisine and gives us tips on how we can make it at home.

Snacks – how often do you snack? Have you thought about changing your selections? What are the new emerging food trends? Misty Skolnick studies the latest food news. She talks with Linda Gassenheimer and has some tips for us. Sommelier Jacqueline Coleman gives her latest wine news.

Do you use AI? Have you thought of using it to prepare meals at home or to efficiently organize your kitchen? Award-winning Chef Richart Hartman has some answers for us. He talks with Linda Gassenheimer about how by using AI we can make meals with ease and create healthy meals using ingredients in our homes. He also talks about using AI to select our wines.