Last week, the Los Angeles Times' Betty Hallock wrote about a hot trend today in mixology: edible cocktails. These aren't your college-era Jello shots (not that any of us did those, of course), but rather a sort of molecular gastronomy for beverages. Betty took a few minutes to chat with Cork & Knife Radio about what she discovered while munching on cocktails. (read more)

If you're having a good time and enjoying tasty food, does that qualify as "fine dining" even if there's no white tablecloth or proper waiter service? Specifically, if you take a pitchfork, spear some meat, and dip it in a bubbling bath of lard, what do you get? It may or may not be fine dining, but it certainly sounds entertaining and tasty! BaconUnwrapped.com's Heather Lauer spent some time with Cork & Knife Radio to tell us about the spectacle. (read more)

Since 2000, Holly Hughes has edited an annual anthology of excellent articles, columns, book excerpts, and blog posts about food and drink.  Appropriately titled Best Food Writing, these books provide a sampling of entertaining, informative, and provocative food authors from... (read more)

The Boston Globe's Sacha Pfeiffer wrote about the passion that Baby Boomers seem to have for spicy foods in last Sunday's paper. She joined Chip Griffin to discuss the trend on the latest edition of Cork & Knife Radio. (read more)