On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.

"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease

"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease

On this week's episode of Snacky Tunes, Darin and Greg Bresnitz are greeted with two bottles of Patrón...except they're filled with barbecue sauce. Finger On the Pulse is talking with Meghan Love and Jeff Lutonsky of Mable's Smokehouse in Williamsburg, Brooklyn about their style of Southern barbecue in New York City. Hear about how Jeff and Meghan met at Tortilla Flats in the West Village (with a little help from some tequila), and how their relationship has blossomed into co-owning a restaurant. Tune in to hear about some of the redneck specials at Mable's Smokehouse, including brisket, ribs, and smoked bologna. Greg and Darin are working with Mable's Smokehouse for their upcoming Wild Game BBQ; listen in to hear about some of the exotic meats on the menu. Later, Dragonette performs live in the studio. Check out some live tracks, and hear why these Canadians are hurting for some good poutine in London. This episode has been brought to you by S. Wallace Edwards & Sons.

"We're not doing gourmet barbecue. We're doing back home, roadside...something you would get on a dirt road in someplace like Oklahoma or Texas." -- Meghan Love and Jeff Lutonsky on Snacky Tunes

Welcome to the second installment of U Look Hungry: The New Orleans Sessions. This week, Helen Hollyman is on site with Isaac and Amanda Toups of Toups' Meatery discussing Cajun food and culture. Hear about how Isaac and Amanda met, and why they decided to start Toups' Meatery. Where can you get some good boudin in New Orleans? Why, at Toups' Meatery, of course! Amanda and Isaac answer talk about the lack of good boudin in the city. Cajun culture has always had a focus on local food; tune in to hear about why local food has always been a focus in Cajun cuisine. Feast your ears on some of the delicious menu items at Toups' Meatery, and hear Isaac and Amanda's New Orleans restaurant suggestions. This program has been sponsored by Hearst Ranch.

"Everything is approachable, everything is communal, everything is supposed to be shared by everyone: from the person who doesn't eat weird stuff, to the person that considers their self a gourmand" --Amanda Toups on U Look Hungry

"To be Cajun means to live off their land. They harvest their own crawfish, they go huntin' and eat off that. Sure, they'll go to the grocery store to get the basics, but there's still a lot of people that are growing and raising their own food." -- Isaac Toups on U Look Hungry