On this week's edition of Culinary Confidential, Christina Cates welcomes Dr. Julie Gatza, founder of the Florida Wellness Institute, to discuss how certain foods may be triggering stress and anxiety, and what you can eat to feel calmer and more at ease.

Anxiety isn't just emotional, it's biological. Your gut produces 90% of your serotonin, the neurotransmitter regulating your mood. What you feed your gut helps support or sabotage your mental health.

In addition to founding the Florida Wellness Institute, Dr. Gatza also serves as a spokeswoman for Nature's Sources - makers of AbsorbAid digestive enzymes. She shares how your gut health and nutrition impact anxiety, and what you can do about it.

Call 1-800-827-7656 or visit www.naturessources.com for free samples or 20% off your first order with promo code: RADIO

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On this week's edition of Culinary Confidential, Christina Cates welcomes Jay Reifel, co-author of A History Of The World In 10 Dinners: 2,000 Years, 100 Recipes. Published by Rizzoli Books, this cookbook combines narrative history and food anthropology with hands-on cooking - designed to be accessible and scholarly for home cooks doubling as curious historians.

A History of the World is a beautifully illustrated and meticulously researched cookbook combining historical storytelling with adapted recipes from key eras from across the globe, such as Renaissance Italy and 19th-century New York City.

Reifel is a classically trained chef, author, and food historian known for recreating historical dishes using modern techniques and ingredients.

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On this week's edition of Culinary Confidential, Christina Cates explores generational recipes and the cultural roots they preserve. Joining the show is Frank Iovine and Mariano Graus.

A retired NYPD officer turned mindfulness coach, Iovine will share his cookbook-memoir Ricette e Ricordi di Nonno (Meals and Memories with Nonno) inspired by his grandfather Angelo, Iovine's guiding light, who lived to 101 years of age by eating fresh and simple Mediterranean meals.

Graus is a Senior Editor at Naples-based Graus Edizioni, and he joins the show to share insights on publishing across cultures, tradition through literature, and how Italy's publishing vastly contrasts to America's.

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On this week's edition of Culinary Confidential, Christina Cates focuses on at-home cooking tips with Chef Carmine DiGiovanni of Aunt Jake's NYC.

Chef Carmine serves as the executive chef and pasta maestro at Aunt Jake's on New York City's Upper East Side, where he hosts interactive pasta-making courses. Interested? Book it fast as there's a two month wait to get in!

DiGiovanni joins the show to help us feel more confident, creative, and connected around the dinner table and the kitchen. Whether you're a beginner or a seasoned home cook, he shares tips that will help to elevate your everyday meals and bring joy back into cooking! Chef Carmine also shares how to make your own pasta at home, pizza, and grilling tips for the summer season!

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On this week's edition of Culinary Confidential, Christina Cates welcomes in Melissa Sumner of Sumner Farms in Honesdale, Pennsylvania. Alongside her husband Ian and their four children, Melissa ditched a conventional career path to pursue a life rooted in regenerative agriculture - a method of farming that restores soil health, increases biodiversity, and works in harmony alongside nature.

Sumner Farms isn't just raising animals and growing food; they are also cultivating a philosophy of slow and intentional living touching everything from parenting and homeschooling to land stewardship and food choices. In a country where more conventional farming methods is the norm, regenerative agriculture offers a hopeful alternative to depleting land and a heavy reliance on synthetic inputs. It's one that heals the soil, improves water retention, and produces food with greater nutritional and ethical value.

Tonight's episode is sure to challenge how you think about farming, the future, and the food you eat in the present.

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On this week's edition of Culinary Confidential, Christina Cates takes a deep dive into the growing epidemic of food allergies. Food allergies affect over 33 million Americans, including one of every 13 children. From the lunchbox to the fine dining realm, allergies are reshaping our relationship with food.

Best-selling author and longtime allergy advocate Elizabeth Hamilton-Guarino joins the show to share her own personal experiences with food allergies and how she's turned that into a mission of education and empowerment, especially for kids navigating a world where one single bite can be really dangerous.

Later in the hour, Christina is joined by gluten-free restauranteur and mastermind behind the New York City-based chain TWENTYONEGRAINS, Valerio Arena. Arena discusses his diagnosis of Celiac disease and how that pushed him to transform the fast casual dining scene without sacrificing taste or trust.

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On this week's edition of Culinary Confidential, Christina Cates welcomes in Chef Andrew Molen. Renowned for his impeccable standards and intuitive approach to cooking, Chef Andrew isn't just cooking meals - he's orchestrating experiences. With an extensive client list, he blends sophistication with innovation in every dish. His work has earned him profiles in Page Six and other top lifestyle publications, as well as a role on the hit Bravo TV show "Summer House."

While Andrew's name is consistently found behind the scenes of most elegant dinners for the Hamptons' elite crowd, his culinary mastery also spans Palm Beach, Miami, Boston, and even The Masters.

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On this week's edition of Culinary Confidential, Christina Cates welcomes in popular social media personality The People's Somm. Known for his no-nonsense takes, deep-cellar knowledge, and uncanny ability to make wine feel fun again, The People's Somm has built a loyal following by breaking down barriers and busting snobbery one bottle at a time.

From natural wine debates to pairing hacks and industry secrets, this discussion with the wine world's most unfiltered voice promises to be as bold as a Barolo and as smooth as a Sonoma Pinot. Cheers!

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