We're talking gruits and brewing with botanicals on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Bruce Williams of Williams Brothers and Pete Dickson of Sixpoint Craft Ales. Tune in to hear a brief interview with Mary and Dr. Fritz Briem about historic ales, and how hops affect protein and alpha acid levels in beer. Bruce talks about brewing with local, foraged ingredients to make brews that reflect the Scottish landscape. Heather, spruce, and pine- these are all ingredients that define the Scottish terroir! Later, Pete talks about Sixpoint's Mad Scientist series, and how their brewery is taking on the challenge of difficult and historic styles. What ingredients are included in the upcoming Mad Scientist beer? Find out on this week's episode of Fuhmentaboudit! This program has been sponsored by Artisanal Imports.

"These are precedents of our country; they are local, regional flavors that we are trying to include." [7:30] -- Bruce Williams on Fuhmentaboudit!

Gabriella Gershenson recaps the Saveur 100 with Mitchell Davis on this week's installment of Taste Matters. Gabriella is the Senior Editor at Saveur Magazine, and she's in the studio to talk about the difference between other best-of lists and the Saveur 100. Hear how the team at Saveur Magazine compiles their list, and listen in to learn why the Heritage Radio Network was included on this year's list! Tune in to find out what people and locations were profiled, and why the magazine seeks to highlight trailblazers and the authentic. What are some of Gabriella's favorite food trends that did not make 's list? Hear Gabriella and Mitchell discuss immigration, and how it affects authenticity in food. This program has been sponsored by 360 Cookware.

"There are some things that the young staff doesn't even think that we can make at home, and then the test kitchen goes and proves us wrong." [15:00]

"Nothing exists in a bubble, and our idea of the 'Italian grandma' is always going to have a twist and a turn." [20:30]

"We're trying to capture food as it's evolving." [22:15]

On this 75th(!!!) episode of Why We Cook, Erica Wides brings her distaste for black jellybeans to the front of the conversation as she defends other licorice-tinged foods such as fennel and anise. Tune in and learn where licorice actually comes from and why no matter how old you get, some foods will never do it for you. Also learn about The Trigeminal Affect, or what makes food give you flavor and feeling (ie: mint). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com