This hour, a look at disgust — and, specifically, the ways and places disgust and food intersect and interact.

Kelp Week 2025 is nearly here, and Connecticut’s kelp is a sea veggie you don’t want to overlook. This hour, how you can use this farmable resource and how it helps keep our oceans healthy.

This hour on The Colin McEnroe Show is all about the grocery store. From Trader Joe's to Costco to the economy and politics, everybody talks about groceries.

This hour, a look at the history and evolution of kitchen tools and gadgets.

This hour, a look at refrigeration and how it’s shaped what we eat and how we live with Nicola Twilley, author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves.

This hour on Where We Live, PBS chef and cookbook author Lidia Bastianich shares some of her American story and answers your cooking and turkey-roasting questions ahead of Thanksgiving. What are your family food traditions?

Plant hard- and softneck garlic and mild-flavored shallots in the fall for an early summer harvest.

Bring these cook's favorites indoors for the fall and winter: parsley, rosemary, geraniums, chives, thyme and oregano. Once inside, mature potted herbs will continue to send out shoots and leaves into November, and under grow lights, your herbs will continue growing into winter.

Charlie's tips for harvesting apples and pears.

Fall in Connecticut feels longer and warmer. It's an opportunity to garden more, so start planting quick maturing, cool weather loving greens like spinach, lettuce, arugula, escarole, kale and Swiss chard.