This week, Tony and Chef Cindy discuss their inspirations behind cooking such as cook books, wine books and tv shows. These platforms inspired Tony and Chef Cindy to be artists and entertainers in the culinary world.

This week, Tony and Chef Cindy sit down with Chris Amendola of Foraged Eatery in Baltimore to find out more about his approach to foraging and cooking with what he finds.

Tony and Chef Cindy share some soup fundamentals.

This week, Tony and Chef Cindy discuss their favorite fall ingredients from apples and pumpkins to chestnuts - and wine selections to match.

In the episode, Tony and Chef Cindy discuss the ingredients they are most attracted to. From mushrooms and beans to Jamón Ibérico and more.

Tony and Chef Cindy discuss food and wine pairing methodologies from a French perspective.

From quail to pheasant and boar to venison, Tony and Chef Cindy explore the world of wild game with plenty of recipes and pairings.

Tony and Chef Cindy explore delicious recipes for mushrooms, chestnuts, peppers, and Cindy’s personal favorite – Apple Cider!

Tony and Chef Cindy are here with fresh ideas to make you fall in love with this kitchen staple all over again.

Tony and Chef Cindy soak up the remaining sweet moments of summer