This hour of Seasoned is devoted to craft beer (pairings!) and the changemakers working to make the craft brewing industry a more inclusive space.

Ali Slagle's recipes call for simple ingredients, no special kitchen equipment, one or two pots, and can be made in less than an hour. This hour on Seasoned, we talk with Ali about the philosophy behind her first cookbook, 'I Dream of Dinner So You Don’t Have To: Low-Effort, High-Reward Recipes.'

Seasoned talks with Jake Cohen about his first cookbook and how practicing Shabbat affirms his connection to the gay and Jewish communities he’s passionate about celebrating. Plus: The Zabar family on their iconic New York City market and two Connecticut bagel makers we want you to know.

This hour on Seasoned, we’re exploring the beauty and complexity of the food of Puerto Rico with chef María Mercedes Grubb and writer Von Diaz. Plus, listeners share their favorite restaurants and personal connections to the cuisine.

WWE superstar Bianco Belair, former NFL player Stevie Brown and UConn’s Director of Sports Nutrition, Liz Wluka, join us on Seasoned to talk about how athletes fuel their performance with food.

If you watch PBS cooking shows, you likely know–and love–Pati Jinich. We talk with Pati about her latest cookbook and what she calls the double blessing and responsibility of being Mexican-American.

This hour on Seasoned, Katy Hart of ReFED and CT Public's Patrick Skahill help us understand food waste and its impacts, nationally and locally. Plus, the founder of Rethink Food explains how excess restaurant food can decrease food insecurity.

This hour of Seasoned is dedicated to saucy, spicy chicken wings. We talk sauce flavors and Buffalo chicken wing history with an expert and festival judge, and feature two local restaurants known for their wings: J. Timothy’s and B&B Wings and Things.

On this hour of Seasoned, Dorie Greenspan reflects on 30 years of writing award-winning cookbooks and shares recipes and insights from her latest book, Baking with Dorie.

Food writer and founder of Food52, Amanda Hesser, is our guest this hour of Seasoned. Amanda describes the monumental effort behind writing The Essential New York Times Cookbook, both the original published in 2010 and its timely revision in 2021.