Molly Birnbaum

The more you learn how to perceive something, the more there is to experience. Just ask any sommelier. For them, what was once simply "wine" became acidity, tannin, texture, aroma, balance, and finish. The wine hasn't changed – they just learned to better appreciate what was there all along. This week, we explore how we can improve our enjoyment of food and drink by learning to taste with intention.

Change is constant, but that doesn’t make it easy. On this week's show, we meet some individuals who have transformed their lives or business.The Avenue…

This week’s show is, in a word, sensational. Join us as we delve into the many ways that our other four senses experience food.We begin in Baton Rouge at…

This week on Louisiana Eats! Chef Jeff Henderson talks about his transformation from prison inmate to head chef at the Bellagio in Las Vegas; Chef Matt…

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-992215.mp3Salade de XuxuServes 42 raw merlitons (choyotes)3 oranges1 bunch of green…