What is American flavor? This week on Taste Matters, Mitchell Davis talks to chef Andrew Carmellini and cookbook author Gwen Hyman, who just released a book called "American Flavor". Hear what they think of some of the food trends that have come and gone in the restaurant scene. As the "naturalist" movement replaces molecular gastronomy, find out why Andrew is still most impressed by home cooking. Learn why sometimes getting a chef to translate his thoughts into measurable copy for a cookbook can be challenging and how Gwen and Andrew ultimately pulled it off. This program was sponsored by S. Wallace Edwards & Sons.

"I've always been inspired by what grandmothers are cooking rather than great chefs. I'm always looking for the soul of cooking." --chef Andrew Carmellini on Taste Matters

"The further away we get from work of the hand the more we long for work of the hand. The more time we spend online, the more we want a chicken in the backyard in Brooklyn." --cookbook author Gwen Hyman on Taste Matters

To tip or not to tip? That is the question on today's episode of How to Behave! Brian Keyser, Hannah Howard, and Jennifer Peterman are joined via the phone lines by Professor Michael Lynn of Cornell University and Jay Porter of The Linkery to talk about tipping culture in the United States. Why does the restaurant industry have a tipping standard, while other service industries do not? Find out some interesting facts concerning race, gender, weight, and age when it comes to gratuities. What is the biggest factor in determining the size of a tip? The Linkery is a restaurant in San Diego that has gotten rid of the tipping standard in its business model; how does the change affect service? Tune into this show to learn "how to behave" when tipping! This program has been sponsored by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for today's music!

"Servers who engage in behaviors that establish rapport... those behaviors can increase a tip by 20%." [9:45] -- Professor Michael Lynn on How to Behave

"The name of the game is to cover as many guests as you can in one night." [29:50] -- Jay Porter on How to Behave

Phil Colicchio debuts "the business of The Business" on HeritageRadioNetwork.org with guest and friend Andrew Carmellini, the restauranteur/chef behind Locanda Verde and The Dutch. Phil and Andrew discuss success, failure and the business side of the restaurant world including dealing with investors, managing expectations and starting new ventures. Hear a side of Andrew Carmellini that isn't often brought up and learn more about "the business of The Business". This program was sponsored by Fairway Market.

"Cooking wasn't a very glamorous profession in the early 90's."

"In the end the three biggest costs that are going to make your business profitable are beverage cost, labor costs and food costs. After that - everything is pretty static and controllable."

--Andrew Carmellini on the business of The Business