Laurie Forster — The Wine Coach — has built her career on a simple but powerful conviction: wine should be fun, accessible, and completely free of snobbery. In …
Chef Chuck Hayworth has spent 26 years doing battle with the American food supply — and his clients keep getting younger. Chef Chuck opens up about his own …
In 1978, Robert Parker launched a free wine newsletter out of Baltimore with no industry connections and no advertising, building his reputation on a simple 50-to-100 point scoring …
Chef Chuck Hayworth of RealMedicalMeals.com doesn't just cook — he heals. In Part 2 of this conversation, Chef Chuck pulls back the curtain on two upcoming books: the …
What would it take to completely relearn how to taste food and wine? For Chef Chuck Hayworth — the Thankfully Local private chef and resort chef based in …
The front label said Robert Mondavi, the man who put Napa Valley on the map. The back label said a fistfight over a mink coat, a decade of …
Ten questions, two rounds, and a whole lot of uncomfortable truths about why you pay what you pay. Rusty Cellars hosts this Pop the Quiz episode pulled from …
What does a pricing strategist know about wine? More than you'd think. Claire Wang joins Forrest Kelly to break down the psychology behind why we pay what we …
The front label said Award of Excellence. The back label said $250 and a voicemail box. In 2008, writer and researcher Robin Goldstein invented a restaurant from scratch …
Guest: Claire Wang, an international pricing expert Book: The Price of Influence — available September Topics covered: Charm pricing: why $9.99 outsells $10.00 The Stanford experiment proving price …
Guest: Claire Wang (Pricing Strategist) Upcoming Book: The Price of Influence — September Topics covered: The Stanford/Caltech MRI wine experiment — identical wines, different price tags, measurably different …
What does a bullfrog have to do with Barolo? More than you'd think. In this Wine Wednesday Back Label Story, Forrest Kelly uncorks the surprisingly rich wine philosophy …
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