BROADCASTS.com

b'Dijon, Honey, Barbecue, and more: The National Mustard Museum\\xa0
Guest:\\xa0Barry Levenson, founder and curator of the National Mustard Museum in Middleton, Wisconsin, and author of\\xa0\\u201cThe Art of Mustard\\u201d
The National Mustard Museum is part mustard shop, part art, part humor, and all condiment!
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Vinegar
Guest: Lawrence Diggs, \\u201cThe Vinegar Man,\\u201d founder of the International Vinegar Museum, and author of "Vinegar"
Vinegar\\u2014it\\u2019s in so many of the common foods and condiments we eat, it\\u2019s been around for thousands of years, and it can be made at home from leftover juice. This fascinating liquid is a bigger part of your life than you\'d imagined.
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Why is Grease So Tasty?
Guest: George Motz, author of "The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home"
Lard and tallow have been a part of fast food for generations. Here\'s why they\'re so much tastier than the vegetable oils that often replace them.'