What do beat, bean, and leek all have in common with each other? Find out on this week's episode A Taste of The Past where Linda goes into the history of food and culinary etymology with Ina Lipkowitz teacher of English literature and Biblical Studies at MIT and author of Words to Eat By. Discover the semantic shift in the word meat, the influence of the ancient Romans on plant breeds, and how much religious symbolism is based off food. Listen and become aware about how much food words have an impact on us. This episode is sponsored by The Hearst Ranch.

On this week's episode of U Look Hungry, Helen Hollyman is in the studio with fried chicken guru Dante Gonzales of Dante's Fried Chicken. If you've been living in Williamsburg for a while, you might remember some of Dante's parties at his Kent Avenue loft, where he fried chicken, invited musicians to perform, and screened films. Hear about how Dante got interested in cooking by helping his grandmother prepare meals as a child. Also, hear about another one of Dante's fried chicken endeavors, Ride or Fry. Dante would fry chicken, and deliver it to people who happened to be in the know about his underground chicken business. Learn more about Dante's branding and design, as well as his new food truck just outside of Silver Lake, Los Angeles. Hear about some of the places that Dante has traveled in the name of fried chicken, as well as his new book, Ride or Fry: The Dante Fried Chicken Experience. This episode has been brought to you by Heritage Foods USA.

"A lot of people are caring about their food. The fact that farmers' markets take EBT is amazing... I love to see a lot of people from different backgrounds being concerned about health." -- Dante Gonzales on U Look Hungry

Recipe: Potato Leek Soup

2-3 large leeks
1 Tbsp unsalted butter
1 cup chicken or vegetable stock
1 lb boiling potatoes (the shiny-skinned varieties all work well for boiling)
Chives
Salt and Pepper to taste
Optional: ¼ cup heavy cream, truffle oil

First, trim off the tough dark green tops of the leeks. Wash well, making sure to get all the grit in between the leek’s leaves, and dice.

In a medium, heavy-bottomed stock pot, melt the butter over medium heat. Add the leeks and sauté, turning heat down a touch if the leeks begin to burn at all.

While the leeks are sautéing, scrub, peel and dice your potatoes. Add a cup and a half of water, the cup of stock, and your potatoes, simmering till soft, about 20 minutes. Add salt and pepper to taste.

For a smooth soup, puree in batches in a food processor; for a chunkier soup, use an immersion blender for a few seconds and stir. For a creamier soup, add a ¼ cup of heavy cream or crème fraiche. For a richer flavor, add a drizzle of truffle oil.

Ladle into bowls and garnish with chopped chives. Drink with a full-bodied white like a white burgundy.