This week on Why We Cook, Erica Wides aka Chefsmartypants talks about skin as it applies to everything from bread to tight bathing suits. Tune in to learn why "tightness" is such an important concept when it comes to spring rolls and why bread dough should always be kept damp. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.

What happens to food the food in your refrigerator after you die? It may be a weird thought, but Chefsmartypants aka Erica Wides is here to ease your mind. Tune in to hear more about food & decay as it relates to expiration dates, ripeness and scavenging. Also hear Erica's Duck Platinum recipe. This episode was sponsored by Hearst Ranch.

This week brings the exciting inaugural episode of Erica Wides's new show Let's Get Real so turn on your AC because the kitchen is about to get real hot. Back in the day you knew the difference between junk food (candy) and food (vegetables); between food that we knew what it was (apples) and food that we didn’t want to know (Twinkies). This is where Erica comes in each week to walks you down the aisles of the surreal world of food, serving up a heaping dose of reality by separating the food from the foodiness so you can forage, hunt, gather, trap and fish for real food anywhere, even in a foodiness-filled mega market. This special first episode is brought to you by The Hearst Ranch.