Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.

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Tony and Chef Cindy trace the complex and diverse history of southern cooking. They talk about products, recipes, and wines to match. But first, we need some context around how the elements that comprise this cooking came to be.

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Brunch can be the best part and, for some, the last part of a weekend afternoon. Whether brunch gives you life or sends you straight to the couch, we have tips on how to make it special. Tony and Chef Cindy share recipes and hear about your brunch sweet spots in this live episode.

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Sure. Foie gras and truffles are really fun, but that's just not how we cook every day. This week Tony and Chef Cindy shift focus toward cooking in the context of our daily grind with preparations for people who are short on time and those who have lots of mouths to feed. We explore everything from essential stocks and plenty of pasta to getting three meals from a single chicken.

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With about 71 percent of the earth's surface covered in water, it makes sense that our waterways are some of the most plentiful resources we have. Last week we dove into the wonderful and sometimes intimidating world of working with seafood in the kitchen. This week Tony and Chef Cindy bring the discussion to the unique category of seafood that we call shellfish. Specifically crustaceans (a category containing lobsters, crabs, and shrimp) and mollusks (a category containing bivalves like scallops and cephalopods like squid). From historical context to recipes and wines to match.

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For many at-home chefs, a fish dish can be intimidating to tackle. Well, prepare to be schooled! Tony and Chef Cindy reel you out of muddy waters and on to dry land with a strong foundation of fish fundamentals. From selecting and cleaning your fish to tools and techniques, here are the basics you'll need to make your next serving of seafood a real splash.

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Have you ever had to tell your waiter that you need another minute with the menu only to turn your eyes back to the bill of fare to realize . . . you have no idea what you are looking at. You are not alone! Different cultures, regions, and types of restaurants all have different approaches to menu development and layout.

Tony and Chef Cindy walk you through their process and give you the tools you need to understand the delicious dishes being offered to you. Spoiler alert: the best tool is not being ashamed to ask for help.

This is a rebroadcast.

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Last week Tony and Chef Cindy explored the comfort foods of France and Italy. On this week's live episode we bring it back home and open up the phone lines to hear what you think about when you think about American comfort food. As with most realms of American culture, our food is as diverse as the people who make it. We hear Cindy's approach to Gumbo and listeners delight us with recipes for a Greek-based Avgolemono soup and Pastelón de Plátano Maduro with its roots in the Dominican Republic and Cuba.

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When Tony and Chef Cindy think of comfort food, two regions immediately come to mind - France and Italy. This week, we look at the French and Italian dishes that warm our bellies and our hearts. From stocks and sauces to beef bourguignon and tortellini bolognese with wine to match, here is a healthy helping of ideas to make your kitchen a happy place on a winter day.

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What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

This is a rebroadcast.

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