This episode of Taste Matters is not for the squeamish! This week the topic is blood, as guest host Izabela Wojcik gets bloody delicious with guest Brad Farmerie of Public, Saxon + Parole & AvroKO. Tune in as they discuss why game, organ meats, ofal and blood gets chefs so excited and why it will always be a secret handshake amongst the food elite. Why are these foods considered taboo? How does whole animal cooking promote sustainable eating? Is a pig blood popsicle really something you want to eat? Find out why the answer is YES on a bloody good edition of Taste Matters. This program was sponsored by Hearst Ranch.

"Once you understand the chemical makeup of blood, cooking with it becomes much easier"

"Blood will never be trendy. It will always be the secret handshake amongst chefs and food people."

--chef Brad Farmerie on Taste Matters

Brady Lowe has a passion for pork! On this week's episode of Meet Your Maker, Rachel Wharton is interviewing Brady Lowe, the mind behind the national food events known as Cochon 555. Cochon 555 is a whole hog cooking event that uses heritage breed pigs exclusively. Learn about Brady's idea for a sustainable barbecue joint. How can fine dining chefs compete with traditional barbecue prices? Tune in to hear Brady talk about the menu as a storytelling medium, and find out how he selects chefs to cook in the Cochon 555 events. How did Sean go from being a wine and cheese lover to a barbecue junkie? Find out on this week's episode of Meet Your Maker! This program has been sponsored by Hearst Ranch.

"I think that everyone who does barbecue should be using heritage pigs, but you can't change the world in one day." [6:05]

-- Brady Lowe on Meet Your Maker

This week on The Main Course, Patrick Martins & guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York City's best restaurants including Corsino, 'ino, Lupa, 'inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard & Winery.