This week on Let's Eat In, Cathy is joined by Rick Field, founder of the popular artisanal pickle company Rick's Picks NYC. Learn more about the art of food preservation and find out how Rick traded his career in television to pursue his passion for pickling. Find out why squash don't make for good pickles and hear what Rick's ideal date meal would be. This episode was sponsored by Hearst Ranch.

This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug's work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.

This week on the business of The Business, host Phil Colicchio is joined by Philadelphia based chef/restauranteur and former Top Chef winner Kevin Sbraga. Find out how his venture into reality TV was actually a desperate attempt to launch his own restaurant and how it's helped his career as a chef. Most chefs open restaurants first and find acclaim later - Kevin did exactly the opposite. Learn how this interesting career path has defined him, and what serious challenges he's faced along the way. Prize winnings can't sustain a career, and Kevin explains how he overcame hardships to find success with his Philadelphia restaurant "Sbraga". This program was sponsored by The International Culinary Center.

"There's no denying that the show [Top Chef] changed my life. I did the show out of desperation - I was desperate for my own restaurant."

"When you put yourself into the spotlight in front of a million viewers and try to back it up with your restaurant - yeah, you feel a lot of pressure!"

"I didn't go the route that most chefs did. My acclaim came first - and the restaurant came second."

--chef Kevin Sbraga on the business of The Business