This Tuesday, Queens County Farm Museum will auction off the first wine made from grapes grown right in Floral Park. Learn more about the über-local wine and vineyard.

Food writers David Sax and Arthur Schwartz kibbitz about the great American deli for an event at the Museum of Jewish Heritage. Listen to their discussion here.

Asparagus season got an early start this year with the warmer weather, and Greg Donaldson of Donaldson Farms says there are only four weeks left. Try his recipe for Marinated and Chilled Jersey Fresh Asparagus.

Cheese expert Tia Keenan says spring the best time for fresh cheeses like chevre, brie and camembert. Learn more about what affects the seasonality of cheese, and try Keenan's recipe for Cheese S'mores.

There are three types of prosciutto on Danny Meyer's new Roman-style restaurant, Maialino. Two are from Italy. The last one is from Norwalk, Iowa.

Ted Lee, Jessica B. Harris and John T. Edge discussed the history of Southern food in the North at the Museum of the City of New York. Listen to their hunger-inducing discussion here.

Foodies Marc Matsumoto and Jonathan Landau share tips on foraging for spring-time ramps and stinging nettles. Try Matsumoto's recipe for Sunchoke Ramp and Nettle Soup.

Stephanie and Alex Villani of Blue Moon Fish talk about what seafood to enjoy before it's no longer in season. Try their recipe for baked flounder with homemade tartar sauce.

Maple syrup producers upstate are packing up their buckets and taps early this year because of the warm temperatures, according to Mike Broadwell of M&M Maple Farm. Learn more and get a recipe for maple butter.

Dandelion greens, mustard greens, and soon enough, ramps — learn more about what's to come at local farmers' markets. Stone Barns Center for Food & Agriculture farmer Zach Wolf gives us a spring preview.

Learn about the often overlooked Saint Joseph's Day, and the Sicilian pastries traditionally eaten to celebrate the saint.

The Meat Hook takes sausage making to new territory with varieties like the bacon cheeseburger and bahn mi. Learn how Tom Mylan makes Mexican red chorizo.

The City Bakery's Maury Rubin created a hot chocolate flavor for each day of February. Learn more about the different flavors.

The founder of the Sullivan St Bakery created the easy "no knead" technique to make bread at home. Watch the video for the recipe.

Craft jerky is trendier than ever thanks to companies like Kings County Jerky. Consult their artisanal jerky and craft beer pairing menu.

Danielle Chang of Lucky Rice talked to WNYC's Amy Eddings about Chinese New Year. Celebrate on Sunday with traditional cuisine that will bring prosperity and fortune.

Learn how to make sauerkraut from Harry Rosenblum of The Brooklyn Kitchen. Rich in vitamin C, the fermented cabbage will keep you from developing scurvy.

The Top Chef judge breaks down the latest food craze in New York. Watch the video.

Lauryn Chun, the owner of Mother-In-Law's Kimchi, brings artisanal, small-batch practices to traditional Korean kimchi. Try her fusion recipe for kimchi tacos.

Russ & Daughters slices up approximately 100,000 fillets of pickled herring a year. Try them with a mustard and dill sauce. Find the recipe here.