A "spirited" hour talking about two of our favorite subjects: Tequila & Cocktails. First we speak with Casa Noble Tequila Founder Jose "Pepe" Hermosillo, one of the Tequila industry's most innovative and highly respected Maestro Tequileros. Next we...

As Food Director of Good Housekeeping, one of the nation's most respected consumer magazines, Susan Westmoreland oversees recipe development, editorial print, digital and video content and cookbooks. Author of "American Seafood" and "Two If By Sea,"...

Chef Sherry Yard, Chief Operating Officer for Tuck Hospitality Group, a division of iPic Entertainment, oversees the company's many restaurant concepts. Sherry's career path start at Rainbow Room in NYC. She spent nearly 20 years with Wolfgang Puck's...

Philip LaRocca, Founder of LaRocca Vineyards in Northern California's Sierra foothills, is a pioneer in organic farming and wine-making. He discusses both rewards and challenges of organic farming and why he believes organic is better for your health,...

Deborah Brenner created Women of the Vine & Spirits to support the advancement of women in the beverage alcohol industry through networking events, career and leadership workshops and an annual global symposium. The town of Calistoga, located in the...

He's "The Flying Winemaker" whose international influence in the wine world is unparalleled. Bordeaux-based oenologist, Michel Rolland, consults for more than 100 estates in 14 countries. Another 400 wine estates utilize the services of his...

A trip to Turkey while studying in Paris at La Varenne Cooking School as a young girl inspired Chef & Restaurateur Ana Sortun to specialize in the foods of Turkey and the Middle East in her three restaurants, Oleana, Sofra Bakery & Cafe and Sarma, all...

Ryan Burk, Head Cider Maker at Angry Orchard in Walden, NY, is responsible for research and development for the apple farm's renowned hard ciders. He discusses the process of making cider and styles. Raised on a farm in Lincolnshire, England, Ben...

What makes a food entrepreneur succcessful and what drives food innovation? Sarah Masoni, Manager of Product Development at the Food Innovation Center, Oregon State Univ., explains and discusses some of the products her team is working on with budding...

Bianca Bosker traded a tech writing job for an immersion into wine for her book "Cork Dork." She worked as a cellar rat, trained with top sommeliers, met with sensory scientists to learn how the brain affects smell and taste and studied to earn her...