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This hour on Where We Live, PBS chef and cookbook author Lidia Bastianich shares some of her American story and answers your cooking and turkey-roasting questions ahead of Thanksgiving. What are your family food traditions?

This hour, a look at the strange and essential concept of the number zero. Plus: the trend toward zero-sugar sodas. And: 0 (and 00) as a uniform number in sports.

This hour, we鈥檙e talking about the best part of waking up: coffee! We explore the unexpected role that coffee has played in 黑料吃瓜网鈥檚 history and talk to local brewers and baristas leaving their unique marks on the industry.

Author Neema Avashia talks about growing up queer and Indian in Appalachia and poet Crystal Wilkinson tells us about her culinary heritage stretching back to her enslaved ancestors.

There is nothing like biting into a crisp, fresh apple. This hour, we鈥檙e talking to one local apple grower working to bring unique apple breeds to our state. Plus, a look at the history and revival of apple cider.

This hour, The Nose looks at the HBO docuseries 鈥楥himp Crazy.鈥� Plus: the right way to load your dishwasher. And finally: the new phenomenon known as 鈥榝ridgescaping.鈥�

This year, U.S. Congresswoman Rosa DeLauro officially declared New Haven the pizza capital of the U.S. This hour, we talk to some of the people behind that effort and hear about a new documentary series about pizza.

This hour on The Colin McEnroe Show is all about the grocery store. From Trader Joe's to Costco to the economy and politics, everybody talks about groceries.

Colin takes listener calls and the conversation winds around to the sandwichiness (or not) of hot dogs, crazy interest rates, loud music in movies, Olympic basketball, winking 鈥� (Seemingly) everything.

Much like cilantro, people either love okra or hate it. Harvest the pods when they're less than 4 inches long for the best flavor and texture. Young okra pods are more tender and have less of a 鈥渟limy鈥� mouthfeel. Eat them in soups, stews, fried or saut茅ed. Okra is in the hibiscus family, so the flowers are edible and delicious stuffed or used as a garnish.