FLAVORS + kNOWLEDGE

Rhode Island. The brief story of the gem state. Welcome, traveler, to the enchanting shores of Rhode Island—a place so small it can be crossed in under an hour, yet so rich in story that it feels boundless. Tucked into the heart of New England, this coastal gem shimmers with history, whispers of rebellion, and the quiet hum of the Atlantic against its rocky shores. Here, every street, every harbor...

The President and the Pasta Thomas Jefferson's Macaroni Machine. How America's third president brought a revolutionary kitchen tool home from Europe and changed the way the nation ate. It's a curious detail in American history that the man who wrote the Declaration of Independence and negotiated the Louisiana Purchase is also remembered, at least among food lovers, for his deep love of...

This episode is titled: THE SECRETS OF PASSOVER Imagine the gentle hum of a family gathering, the clink of glasses, and the soft turning of pages as stories older than time itself are retold. Today's episode is all about Passover—a holiday rich with memory, meaning, and food that tells a story all its own. Passover, or Pesach in Hebrew, traces back over 3,000 years to the biblical account of the I...

The Secret and the Saffron A history of the Druze people and their cuisine. The Druze are a unique and often misunderstood community in the Middle East. Their history is more than just religious debates and politics; it is a living story shaped by family, faith, and food. To understand the Druze, you have to imagine traveling from the secret meetings of 11th-century Cairo to the bright kitchens of...

When Monks Fed Body and Soul: The Story of the Pretzel and Its Holy Companions In the quiet hills of early medieval Europe, around the year one thousand six hundred twenty, a humble monk in a secluded monastery—perhaps in the north of Italy or along the edges of France—faced the long, lean days of Lent. With eggs, milk, and fats forbidden by the strict rules of fasting, he worked with what the ear...

This episode is titled: America makes it easy to gain weight. This topic has been at the center of our main concern: the inability to have a uniform message, especially in school lunch programs. Over the past few decades, gaining weight has become increasingly common in the United States. Evidence of this trend is visible in larger clothing sizes and expanded seating in public spaces. These change...

This episode is titled: The mystery of Korean Cuisine Once, long ago in the misty mountains of the Korean Peninsula, Buddhist monks carried their simple bowls into quiet temples carved from stone and cedar. It was the fourth century when Buddhism first took root during the Three Kingdoms era, bringing with it a gentle vow: to live without causing harm. The monks listened to that vow carefully, and...

The story of Sfratto. How a Jewish pastry shaped like an eviction rod became Tuscany's most poetic symbol of resilience and honeyed hope. In the ancient hilltop town of Pitigliano, where steep tuff stone cliffs overlook a green Tuscan valley, a quiet revolution began in the kitchens of Jewish families who had lived there for centuries. They called their town Little Jerusalem, because it looked...

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 out among both the fashionable and the literary: sack. Think of Sir John Falstaff, the unforgettable character from Shakespeare’s Henry IV, Part II, delivering his famous speech. With great enthusiasm, he says that if he...

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 after winter's grip. The vernal equinox heralds a shift, and with it, the produce world begins to awaken. While hearty winter roots and storage crops still linger, early spring arrivals like asparagus and artichokes ma...

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 Day, is a time to recognize the achievements, resilience, and contributions of women in every sphere of life. From leadership and education to science, art, and family life, women continue to shape societies and inspire...

This segment is titled: The Plant-Based Revolution Imagine sitting down at a table laden with vibrant colors and intoxicating aromas—no steak or chicken in sight, yet the plate feels abundant, satisfying, and alive. That’s the essence of plant-based cuisine, a way of eating that has quietly sustained civilizations for thousands of years and is now stepping into the spotlight with fresh energy. It...

This segment is titled: The Hidden Dangers Lurking on Your Kitchen Cutting Board It’s a busy weeknight, and you're making a quick stir-fry. You cut raw chicken on your cutting board, rinse it quickly, then chop fresh vegetables on the same surface. While this might seem efficient, it can let bacteria sneak into your meal, turning a healthy dinner into a problem. Cutting boards, whether wood or...

This segment is titled: Embracing the Crescent Moon: The Magic of Ramadan Ramadan is one of the most profound and beautiful months in the Islamic calendar—a time when over two billion Muslims around the world come together to fast, pray, reflect, and build community. Far more than simply not eating or drinking from dawn to sunset, Ramadan is a spiritual reset button: a month-long journey of self-d...

This segment is titled "How to Make Spanakopita." A Love Letter to Greece's Flakiest Pie Close your eyes and imagine this: you're sitting at a tiny marble table in a narrow Plaka alleyway. The sun is warming the back of your neck, a cat is napping lazily at your feet, and someone across the street is playing a bouzouki. Then, the waiter places a plate in front of you. It’s golden. It’s shattering...

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 innovation. Rooted in Lombardy's rich plains, lakes, and alpine foothills, the cuisine emphasizes hearty, comforting ingredients like rice (introduced via ancient trade routes and cultivated extensively since Roma...

The Hidden Dose, a special episode of Flavors and Knowledge Picture this: It's a chilly February afternoon in Providence, Rhode Island, and you're wheeling your cart down the bright aisles of your local grocery store. The meat section stretches out ahead—rows of chicken breasts, ground beef, pork chops, all wrapped neatly and labeled with promises of freshness. But as your hand hovers over...

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 benefits. However, to truly elevate this vegetable to its full potential, one must understand the nuances of its care, cooking methods, and potential pitfalls. In this brief yet comprehensive guide, we'll explore best p...

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 written by Chef Walter Let's face it, friends: Being an adult can be challenging. With deadlines, meetings, and the constant mystery of why your printer never works, cooking a gourmet meal is often the last thing o...

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 place I think is the best. I hesitate to provide a straightforward answer, as I firmly believe that culinary preferences and dining experiences are inherently subjective. Let me tell you a story about taste - that most...

This segment is titled: Fueling Olympians with a Mountain of Pasta, and The Delicious Chaos of Eating Like an Olympian in Italy. While here in Rhode Island we are buried under a pile of senseless snow, picture yourself walking into the Olympic Village in Milan or breathing in the fresh mountain air of Corteena d'Ampezzo during the Milano Corteena 2026 Winter Games. After a tough training sessi...

This segment is titled "The History of Mascarpone Cheese." The history of mascarpone cheese, that luxuriously creamy Italian dairy product often hailed as the star ingredient in tiramisu and other indulgent desserts, is rooted in the fertile dairy traditions of northern Italy, particularly the Lombardy region south of Milan, where rich pastures, abundant cow's milk, and centuries of...

Shrinkflation, that sneaky economic phenomenon where companies quietly reduce the size, quantity, or sometimes even the quality of a product while keeping the retail price the same—or only slightly increasing it—has become a frustrating reality for consumers worldwide, effectively acting as a hidden form of inflation that chips away at purchasing power without the immediate sting of a blatant pric...

This episode is titled: The Empire of the Steak: Why America is a Carnivore's Paradise To understand the United States, one must eventually look at its dinner plate. On that plate, usually front and center, sits a portion of animal protein that would stagger the average global citizen. Americans consume over 220 pounds of red meat and poultry per person annually—one of the highest rates in the...

This episode is about the Portuguese sweet delicacy, Pastéis de Nata. Picture this: You're wandering the sun-drenched streets of Lisbon, the air thick with the salty whisper of the Tagus River and the distant chime of tram bells. Suddenly, a heavenly scent stops you in your tracks—crisp, buttery pastry mingling with warm, creamy custard, dusted with cinnamon that dances like autumn leaves in t...