Who doesn't love candy? Give your sweet tooth some food for thought and tune in to sugary conversation with Charlie Frank–the candymaker behind Zingerman's Candy Manufactory in Ann Arbor, MI. Find out how Charlie took his childhood passion for penny candy and turned it into a career. Learn about the differences between hard and soft confectionary and discover the hidden world of crafting candy. This program was sponsored by Rolling Press

On today’s THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she’s redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over! This episode was sponsored by Hearst Ranch.

"When I was 15, I became a vegetarian to rebel against my family."

"I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience.

"If you don't do something great with a carrot, then there's no point!"

--Amanda Cohen on The Food Seen

This week on Let's Eat In, Liddabit Sweets is in the house with host Cathy Erway! Liddabit Sweets was founded by Jen King and Liz Gutman in 2009, and they have been making candy in Sunset Park ever since. Their candies can now be found in Whole Foods, the Union Square Holiday Market, and other retailers across New York City! Tune in to hear Liz and Jen talk about the differences between Liddabit Sweets and commodity candy. Jen and Liz are on the show today to explain that cooking candy at home is actually very simple! Hear why Liddabit Sweets loves to work with other local, Brooklyn purveyors. Hear about the troubles with running a small business, and how it can be an isolating experience. Check out Liddabit Sweets' new book The Liddabit Sweets Candy Cookbook! This program has been brought to you by Roberta's.

"Sugar isn't a flavor- it just makes things sweet. Whenever possible, we cut back on sugar or add a little salt or something that's smokey, bitter... We try to keep it interesting, and sometimes that means bringing in some savory stuff." [5:00]

-- Liz Gutman on Let's Eat In