The chocolate-brewing witches of colonial Latin America, why those fermented foods you love might not be probiotic, why there's always room for dessert, and the world's first pea-based gin.

Factory farming and zoonoses, the cilantro gene's supertasting connection,  how variety matters to your diet, and are we losing  craftmanship?

Obsessing over take-out safety, the obsessive need to bake bread, opening closed farmer's markets, and new alcohol delivery options.

Coming to you from our homes amidst self-isolation: stocking your pantry for a crisis, the impacts of coronavirus on bars, restaurants, and farms, and how a resilient industry is adapting fast.

Rooftop groceries, setting the table, drinking alone, and a salty spread making its comeback.

Rethinking Kool Aid, reworking your spice drawer, reducing bacon cravings, and a beer-full cure.

Ordering chèvre, the carbon footprint of anchovies, where tomato juice tastes best, and CowTech (not CalTech) innovations.

Smell training for the anosmatic, reading between the lines of big food press releases, a conversation about dollar stores with The Food Professor, and registering your beer as an emotional support animal.

Changing the system starting with milk! Should kids be in pubs? A new use for beer waste. And when kitchen hacks go bad…

Welcome to Season 2 of Hot Plate: a post-foodie podcast! We’re celebrating Valentine’s Day by talking about sexy foods, about drinks potentially making things sexy, and with a guided sensual chocolate tasting. Aphrodisiacs people!