Creamy, airy and aromatic — the $5 strawberry from Japan is doubly sweet. Home bakers made sourdough bread the "it" food during the pandemic. Now those homebound hobbyists have turned their doughy devotion into cupcakes for cash — with microbakeries popping up all over social media. And welcome to the world of wine proxies — beverages that look, feel and taste like wine, except they're not. Plus, California may have the nation's most storied wine trails, but Massachusetts is home to a variety of vineyards and wineries producing everything from heirloom New England apple cider to Champagne-like sparklers.
Our food and wine experts are here with the latest trends.
Guests:
Jonathon Alsop) — founder and executive director of the Boston Wine School), author of “The Wine Lover’s Devotional”
Amy Traverso) — senior food editor at Yankee Magazine), cohost of GBH’s “Weekends with Yankee),” author of “The Apple Lover’s Cookbook”
