On this live episode of Foreman and Wolf on Food and Wine, we dive into cheese. Tony and Chef Cindy take your cheese questions and comments - from flavor profiles to wine pairings, cheese carts to sandwiches.

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As the number of vaccinated Marylanders increases, it is becoming safer for us to gather with our friends and family again. And we've got a lot to catch up on. The forced pause of the last year made us put weddings, birthdays, graduations and all kinds of other celebrations on hold. As we work our way closer to 'normal', Tony and Chef Cindy go over easy and elegant food and drink solutions for your get-together.

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Tony and Chef Cindy discuss two wonderful things: strawberries and whiskey. They tell you how to spot a ripe strawberry and dish out some great recipes. Tony goes over some of the basics for whiskey to help you find which style fits your taste. And most importantly, how to put strawberries and whiskey together!

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Spring is one of the most exciting times for food lovers. The harvest is abundant and delicious. Tony and Chef Cindy dig into some of their favorite products and preparations in the bountiful season.

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A specials Mother's Day show full of stories and recipes that remind us of mom.

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Asparagus, artichokes, peas, fava beans - now we're getting excited! It's spring time and the explosion of amazing local veggies is upon us. Tony and Chef Cindy talk recipes, preparations and wines to match these precious pieces of produce.

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Ever wonder how to get the dinner you make at home tasting and looking as good as it does in your favorite restaurant? Tony and Chef Cindy talk about the equipment, products and techniques the pros use and how you can get similar results in your kitchen. And as we dive into Spring, Tony gives a quick update on some Rosé essentials.

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Tony often compares the relationship between food and wine to that of music and dance. On this live episode, Tony and Chef Cindy dig a bit deeper into that idea. They talk about classics, push the boundaries of how we usually approach pairing, and take your comments.

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Why has French cuisine, with traditions going back hundreds of years, remained relevant through to today? Tony and Chef Cindy explore the history of French cooking, it's unbroken link to the land from which it was born and the women and men who shaped it.

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Can you roast a chicken? Can you sear a piece of fish? Can you make a grilled cheese? This week Tony and Chef Cindy share some simple tips and remind you not to put your tomatoes in the refrigerator!

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