On the first Let's Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine's focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James' interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let's Eat In! This program has been brought to you by 360 Cookware.

"A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking." [5:30]

"The mission of the magazine is to really celebrate global cooking... Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world cooking." [8:30]

-- James Oseland on Let's Eat In

On this week's episode of Let's Eat In, Cathy Erway is joined by Ian Halbwachs and Lucas Marino, sous chefs at The Darby NYC. Tune in to hear what seasonal ingredients Ian has been picking up at the Union Square Greenmarket, and how he incorporates them into dishes at The Darby. Listen in to hear Cathy, Ian, and Lucas discuss home cooking in New York City in relation to the restaurant scene. Hear why coffee snobbery might be good for NYC's cafe culture. Tune in to find out Lucas' opinion on the molecular gastronomy trend, and hear about Lucas and Ian's ideal date meals! This program has been brought to you by S. Wallace Edwards & Sons.

"[Food culture] has taken away from people actually cooking themselves. There are a lot of foodie people out there who enjoy the food, but they can't replicate it in their home." [8:10] -- Lucas Marino on Let's Eat In

On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.

"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease

"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease