This week, we chat with Brett Anderson, the restaurant critic for The Times-Picayune in New Orleans. In the wake of Katrina, Brett had to turn to a whole new style of food journalism—a mix of food, politics, and cultural rebirth. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll investigate more top wine trends with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make grilled shrimp burgers. And of course, we’ll be taking your calls to answer all of your cooking questions.
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