We talk to Becky Reams, food photographer and second runner-up on Master Chef's season three.  We discuss food styling and photography, Kansas City barbecue, and what Gordon Ramsay is really like.

David Sax, author of The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue, talks about trends in the culinary food.  We discuss the impact of Sex and the City on cupcakes, the weight carried by Whole Foods and Dr. Oz, and truth about pomegranate juice.

Grant Achatz is the world-renowned chef behind Alinea, Aviary, and Next in Chicago.  We talk to him about building his first car, molecular gastronomy, and surviving tongue cancer.

Top Chef finalist and fan favorite Sheldon Simeon of MiGrant and Mala Wailea tells us how to eat like a local in Maui.  We discuss Hawaiian family celebrations, elevating ramen, and his rise from dishwasher to celebrity chef.

James Beard Award-winning filmmaker, Andrew Grace Beck, talks to us about his year of eating locally while filming Eating Alabama.  We discuss local eating, food documentaries, and the complicated state of American agriculture.

Grace Della of Miami Culinary Tours tells us where travelers should eat when they come to Miami, Florida.  We discuss neuvo latino cuisine, empanadas, and Miami’s art deco architecture.

Cookbook author Dahlia Abraham-Klein talks to us about foods from The Silk Road through Central Asia.  We discuss how her family's nomadic merchant history is reflected in her recipes, Bukharian cuisine, and the secret to finding a good CSA.

Myra Alperson of Noshwalks talks to us about food tours in New York City.  We discuss "the real New York,” Ghanaian food, and the secrets of an egg cream.

Meghan Sheridan, Executive Director of Vermont Fresh Network talks to us how to plan the perfect foodie trip to Vermont.  We talk about where to find great Vermont cheese, the secret of maple syrup, and the virtues of ice cider.

Chef Jose Duarte of Taranta in Boston talks about the recent food trip he led into the jungle of Peru.  We discuss ceviche, making his restaurant eco-friendly, and getting kids to eat bugs in the Amazon.