FLAVORS + kNOWLEDGE

This episode is titled: The Story of Sack Wine in Early Modern Europe.Imagine walking into the lively taverns and candlelit theaters of early modern Europe, where one drink stood o...

This episode is titled "Eating in season in March."As March arrived, the first tentative signs of spring emerged—longer days, melting snow, and the promise of renewal aft...

The Historical Role of Women in the Kitchen. Exploring the Social and Cultural Roots of Gendered Culinary Traditions.March 8, celebrated around the world as International Women’s D...

This segment is titled: The Plant-Based RevolutionImagine sitting down at a table laden with vibrant colors and intoxicating aromas—no steak or chicken in sight, yet the plate feel...

This segment is titled: The Hidden Dangers Lurking on Your Kitchen Cutting BoardIt’s a busy weeknight, and you're making a quick stir-fry. You cut raw chicken on your cutting board...

This segment is titled: Embracing the Crescent Moon: The Magic of RamadanRamadan is one of the most profound and beautiful months in the Islamic calendar—a time when over two billi...

This segment is titled "How to Make Spanakopita." A Love Letter to Greece's Flakiest PieClose your eyes and imagine this: you're sitting at a tiny marble table in a narrow Plaka al...

Milanese culinary history reflects the city's position as a prosperous crossroads in northern Italy, where fertile Po Valley agriculture met centuries of foreign rule, trade, and i...

The Hidden Dose, a special episode of Flavors and KnowledgePicture this: It's a chilly February afternoon in Providence, Rhode Island, and you're wheeling your cart down the bright...

With its tender spears and delicate flavor, asparagus is a quintessential ingredient that marks the arrival of spring. Home cooks and chefs love its versatility and nutritional ben...

This segment is titled "Dinner: stressful decisions." Our suggestions: How to manage work stress and family meals without losing your mind.The content for this episode is...

This segment is titled: The problem with the word "Best"Often, participants in my cooking school ask me about my favorite restaurant in Rhode Island or want to know which...