This week on In the Drink, Joe Campanale is joined in the studio by Megan Krigbaum, the Senior Editor at Food & Wine Magazine. Megan grew up in Northern Michigan, a region not known for its vineyards- how did she get so involved in the wine world? Megan speaks to the importance of wine criticism amongst collectors, and hear how Food & Wine Magazine . Tune into this episode to hear about the influence of terroir and soil types on wine flavorings. What is Megan's top overseas wine destination? Later, Joe and Megan virtually pair some awesome wines with different pork products! Listen in to hear about affordable bottles, and the future of organic and bio-dynamic wine. Finally, Joe wraps up the episode with some obscure wine tasting scenarios! This episode has been brought to you by S. Wallace Edwards & Sons.

"There's certainly a place for criticism... There's so much good wine coming to the United States. [9:15]

"I think that California wine is in a state of flux. Producers are looking at organics and bio-dynamics in a way that we've never seen before." [27:00]

On the final episode of U Look Hungry: The New Orleans Sessions, Helen Hollyman is in the back of Pizza Delicious with co-founders Greg Augarten and Mike Friedman. Pizza Delicious is a pop-up slice joint in the Bywater neighborhood of New Orleans that New York natives Greg and Mike thought up while they were roommates in college and were aching for a New York-style slice. When Greg and Mike started Pizza Delicious, they had never made pizza before; tune in to hear how they tested their recipes, and the evolution of their pizza crust. Hear about some of Pizza Delicious's specialty pies, as well as some famous New Orleanians who frequent the spot. Pizza Delicious aims to make good food affordable; hear about their place in the New Orleans food scene on this episode of U Look Hungry! This episode has been brought to you by Tekserve.

"Sometimes you just want a slice, it's the perfect snack. But you can't get that around here." -- Mike Friedman on U Look Hungry

"I think New Orleans has always had this vibe to try out what other people are doing. They like small, local businesses- they want to see who's making their pizza." -- Greg Augarten on U Look Hungry

How does chocolate get made? Find out on this week's episode of Straight From the Source with Clay Gordon. From picking to fermenting, roasting to tasting and everything in between, learn what it takes for cocoa to go from earth to bar as Clay Gordon shares his personal experience and perspective to help inform listeners on the process behind chocolate. Why is chocolate so expensive - or is it really expensive at all? Find out why "every step is the most important step" when making chocolate and what goes into gourmet food production. This program was made possible by Heritage Foods USA.

"The first thing to understand about chocolate is that the difference between a good and great chocolate is paying attention to the process every step of the way. It's about not making compromises and taking the time to do it right - and taking the time to do it right is expensive!"

"Chocolate as we know it is very in-expensive. It's the most affordable luxury food I can think of. The price spread is very narrow compared with many other gourmet foods. The Queen of England can't buy better chocolate than you can!"

--Clay Gordon on Straight From the Source